Ingredients
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs, room temperature
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1 cup buttermilk, room temperature
1 1/2 cups fresh or frozen blueberries
1 tablespoon flour (for tossing blueberries)
For the Lemon Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 1/2 cups powdered sugar, sifted
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
Pinch of salt
Instructions
1. Preheat oven to 350°F (175°C) and grease and flour two 9-inch round cake pans, lining bottoms with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy, about 3–5 minutes.
4. Add eggs one at a time, beating well after each addition.
5. Mix in lemon zest, lemon juice, and vanilla extract until combined.
6. With mixer on low speed, add dry ingredients in three additions, alternating with buttermilk in two additions, beginning and ending with dry ingredients.
7. Toss blueberries with 1 tablespoon flour to prevent sinking.
8. Gently fold floured blueberries into the batter.
9. Divide batter evenly between prepared pans and smooth tops.
10. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
11. Cool cakes in pans for 15 minutes, then transfer to a wire rack to cool completely.
12. Beat cream cheese and butter together until smooth and creamy.
13. Gradually add powdered sugar, mixing until fluffy.
14. Mix in lemon juice, lemon zest, vanilla extract, and salt until smooth.
15. Frost cooled cake layers, applying a crumb coat first, chill briefly, then finish frosting and decorate as desired.
Notes
Use room temperature ingredients for a smooth, even batter.
Do not thaw frozen blueberries before using; rinse, dry, and toss in flour.
Avoid overmixing to maintain a tender crumb.
For extra lemon flavor, rub zest into sugar before creaming with butter.
Store refrigerated for up to 5 days and bring to room temperature before serving.
Batter can be used for cupcakes; bake 18–22 minutes.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 42g
- Sodium: 220mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 115mg