Blueberry Lemon Cake
This delicious, moist, blueberry lemon cake is a lovely dessert that your guests will love. Perfect for any special occasion from birthdays, holidays, office parties! Anytime is a great time for this Blueberry Lemon cake.
What I love about this Cake
- Perfectly moist
- Bright lemon flavour
- Bursts of fresh blueberries
- Rich and delicious cream cheese and yogurt icing.
Tips on nailing this Blueberry Lemon Cake
- Sift the flour- This is a really easy step that results in a lighter more fluffy cake crumb. All you need to do is pass the flour through a fine strainer. This helps get rid of any clumps! If you don’t have a strainer, just whisk the dry ingredients and the result will be the same.
- DON’T OVER MIX – Once you add the dry and wet ingredients, it is super important to not over mix. This will result in a denser, tougher cake. Who wants that?
- Prepare your cake pans– Be sure to cover the bottom of your cake pans with parchment paper and cover the sides with cooking spray or butter.
Let’s breakdown the ingredients
This is a super easy cake recipe. I’m sure you probably already have the majority of Ingredients in your pantry.
- Room temperature butter
- White Sugar
- Brown Sugar
- Eggs
- Vanilla
- Flour
- Baking powder
- Lemon zest and juice
- Blueberries
Does my butter need to be room temperature?
I would always say yes. Butter is a fat. The colder it is, the harder it’ll be. We want the butter to be evenly distributed throughout the batter.
The best way to get your butter at room temperature is to pull it the night before.
Let’s talk cream cheese icing
This icing is nothing fancy but it compliments this cake perfectly. Basically we cream together cream cheese icing, room temperature butter, icing sugar, vanilla, greek, yogurt, milk, pinch of salt. Once the icing is smooth you are done! Smear the icing onto the cooled cakes and top with fresh blueberries and lemon zest. This icing is perfect over this Lemon Blueberry Cake.
Other cakes you might enjoy
Ingredients:
Lemon Blueberry Cake
- 1 cup room temperature butter
- 1 1/4 cups sugar
- 1/2 cup brown sugar
- 1 tbs vanilla
- 4 eggs
- 3 cups flour
- 1 tbs baking powder
- 1/2 tsp salt
- 3/4 cup milk
- 1/4 cup greek yogurt
- 2 tbs lemon zest
- 1/2 cup lemon juice
- 1 1/2 cup fresh or frozen blueberries
- 1 tbs flour
Cream cheese icing
- 1 block cream cheese, room temperature
- 1/2 cup butter, room temperature
- 4 1/2 cups powdered sugar
- 1 tsp vanilla
- 1 tbs milk
- 1/4 cup greek yogurt
- 1 pinch salt
Instructions:
- Preheat oven to 350F and prepare 2 9 inch cake pans with cooking spray and parchment paper.
- In the bowl add in room temperature butter, sugar, and brown sugar. Using a stand mixer affixed with a paddle attachment, cream the butters and sugars together on medium high speed. Don't rush this process.
- Next up add in the vanilla and eggs and let the mixer mix work its magic on medium high for about 2 minutes.
- Now sift in flour and baking powder, and then add in the salt, milk, greek yogurt, lemon zest, and lemon juice. Using a spatula, mix together the ingredients into it is fully combined. DO NOT OVER MIX.
- On a small bowl mix together 1 tbs of flour with the blueberries. Then pour the blueberries into the cake batter and mix together.
- Evenly divide the cake batter between the 2 cake pans and smooth out. the tops using the spatula. Once smoothed add both cakes to the preheated over. Bake for 40 minutes and remove once you can poke the centre of the cake with a toothpick and it comes out clean.
- While cake is baking make the icing. In a bowl mix together room temperature cream cheese, butter, icing sugar, greek yogurt, vanilla, salt, and milk. Use a stand mixer or stand mixer and mix until smooth.
- Allow the cakes to fully cool and then ice the cakes! I like to add a layer of icing and blueberries in the middle of the cake. Enjoy!
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