lemon blueberry cake

Desserts

Lemon Blueberry Cake

This lemon blueberry cake recipe tastes like spring and egg hunts! Think Easter brunch, summer gatherings or afternoon tea. It’s an excellent dessert for birthday parties, baby showers, or any occasion that calls for something refreshing and indulgent.

Ingredients

1 cup butter, softened
1-1/2 cups sugar
4 large eggs, room temperature
1/2 cup lemon juice
2 tablespoons grated lemon zest
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
1-1/2 cups fresh blueberries or 1 cup frozen unsweetened blueberries, thawed
1 tablespoon cornstarch
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
2-1/2 cups confectioners' sugar
2 tablespoons lemon juice
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
optional garnish: additional fresh

Directions

Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment paper; grease paper.
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, lemon juice, lemon zest and vanilla; beat at medium speed until smooth, 1-2 minutes. In another bowl, whisk together flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
In a small bowl, toss blueberries and cornstarch. Fold into cake batter. Transfer batter to prepared pans. Bake until a toothpick inserted into the center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
Meanwhile, in a large bowl, beat cream cheese and butter on medium speed until fluffy. Add confectioners' sugar, lemon juice, lemon zest and vanilla; beat until smooth.
Spread frosting between layers and over top and sides of cake. Garnish with additional blueberries and lemon zest, if desired.