Lemon Blueberry Cake
The most delicious lemon blueberry cake with cream cheese frosting! Tangy, tender lemon cake with pockets of jammy blueberries, and luscious frosting. Full of bright and refreshing flavors! Perfect Easter cake or spring dessert.
- Prep time
- 30 min
- Cook time
- 23 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
- 2 cup all-purpose flour
- 2+1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter (, softened)
- 1+1/2 cup granulated sugar
- 3 tbsp lemon zest
- 2 tsp vanilla extract
- 4 large eggs (, room temperature)
- 3/4 cup plain full-fat Greek yogurt (, room temp)
- 1/4 cup lemon juice
- 1+1/4 cup blueberries
- 1 tbsp all-purpose flour
- 1/2 cup unsalted butter (, softened)
- 2+1/2 cup powdered sugar (, sifted)
- 16 oz full-fat cream cheese (, cold from the fridge)
Instructions
- 1
Preheat the oven to 350ºF (175ºC), using top and bottom heat, no-fan assisted. Butter and line 3 of 9-inch round cake pans.
- 2
Mix all-purpose flour, baking powder, and salt in a bowl using a spoon. Set aside.
- 3
Cream butter and sugar until pale and fluffy, using a stand mixer and the paddle attachment, for 4-6 minutes on medium-high speed. If using a handheld mixer, whisk for 10 minutes.
- 4
Whisk in vanilla extract, lemon zest, and 1 egg. Then add the rest of the eggs one by one, mixing well after each addition.
- 5
Add half of the dry ingredients on low speed, mixing just to combine from this stage onwards. Whisk in yogurt, lemon juice, and then the rest of the flour.
- 6
Toss blueberries and 1 tablespoon of flour in another bowl. Add into the batter and gently fold.
- 7
Divide batter evenly into the 3 pans. Bake for 23 minutes on the lower ⅔ rack until it's fully cooked or a skewer inserted in the center comes out clean. Cool the cakes completely.
- 8
Add butter into a standing mixer bowl, and whisk for 5 minutes on medium-high speed using the paddle attachment.
- 9
Gradually add in powdered sugar, mixing on low speed. Once incorporated, whisk on medium-high speed for 5 minutes.
- 10
Add in cold cream cheese and mix everything for 1-2 minutes, or only until well combined. Place frosting in a piping bag.
- 11
Place one cake on a serving plate, followed by some frosting. Repeat with the other 2 cakes.
- 12
Smooth out the top using an offset spatula. Gently scrape the sides of the cakes using a dough cutter to create a naked cake look.
- 13
Chill in the fridge for 1 hour before slicing. Decorate as you wish. Enjoy!