Monday, May 12, 2014

Lemon Blueberry Cake [Recipe]

  UPDATE: To those of you who voted for my sister and brother-in-law in our local Strawberry Festival talent contest...THANKS so much. They made it to the top 10 and will be in the parade and will sing at the festival, in front of a panel of judges, who will hopefully decide they totally deserve the prize money. :)

Several weeks ago I stumbled upon this sunny looking lemon blueberry layer cake on Pinterest and I finally got the chance to make it. I did make mine in a 9x13 pan instead of as a layer cake because it was easier to serve for where I was taking it to.

Recipe found HERE.

Sally's Baking Addiction blog has many more helpful hints and tips for this cake. So make sure to go visit her as well. :)


  • 1 cup (230g) unsalted butter, softened to room temperature
  • 1 and 1/4 cups (250g) granulated sugar
  • 1/2 cup (100g) light brown sugar
  • 4 large eggs, at room temperature*
  • 1 Tablespoon vanilla extract
  • 3 cups (375g) all-purpose flour, careful not to overmeasure*
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (240ml) buttermilk*
  • zest + juice of 3 medium lemons*
  • 1 and 1/2 cups blueberries, fresh (258g) or non-thawed frozen (275g)
  • 1 Tablespoon all-purpose flour

Cream Cheese Frosting

  • 8 ounces (224g) full-fat cream cheese, softened to room temperature
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3 and 1/2 cups (420g) confectioners' sugar
  • 1 - 2 Tablespoons (15-30ml) heavy cream*
  • 1 teaspoon vanilla extract
  • pinch salt


Preheat the oven to 350F. Spray a 9x13 with nonstick spray. Set aside.

Make the cake. Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy - about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.
In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not overmix at any point. Overmixing will lend a tough, dense textured crumb.
Spoon batter evenly into 3 prepared cake pans. Bake for about 21-26 minutes or until a toothpick inserted in the center comes out clean. Mine took 21 minutes. Remove from the oven and allow to cool completely before frosting.

Make the frosting. Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners' sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.

Top with frosting and blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
Make 1 day in advance if you'd like. Extras keep well in the refrigerator for up to 3days.


  1. I can't wait to try this!! Thanks for sharing ( :

  2. yayyyy about your sis and brother-in-law and this. looks. d e v i n e.

  3. What a scrumptious delight! The recipe seems so easy to follow. Thanks for sharing the detailed steps, for both the cake and the frosting, Liv! I'll make sure to follow it step-by-step, though I'll be adding a few of my own special ingredients too. I'll let you know how it goes. Happy cooking! :)

    Faith Thomas @ The Berry Farm


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