Lemon Blueberry Cake
Lemon Blueberry Cake
Ingredients
For the Cake
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks butter, softened
- 2 cups granulated sugar
- 4 eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup milk
- 3 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 3/4 cup blueberries
- 1 tablespoon all-purpose flour, for tossing with blueberries
For the Icing
- 1 stick butter, softened
- 1 package cream cheese, softened
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
- 2 teaspoons lemon juice
- 1 pinch salt
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour your chosen cake pan (a Bundt pan or a 9x13 inch baking pan works well).
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, combine the dry ingredients for the cake: 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Whisk them together thoroughly to ensure even distribution.
⏱️ 3 min
- 3
In a separate large bowl, using an electric mixer, cream together 2 sticks of softened butter and 2 cups of granulated sugar until the mixture is light and fluffy, about 3-5 minutes.
⏱️ 5 min
- 4
Add the 4 room temperature eggs to the butter and sugar mixture, one at a time, mixing well after each addition until fully incorporated.
⏱️ 3 min
- 5
Stir in 2 teaspoons vanilla extract, 1 cup milk, 3 tablespoons fresh lemon juice, and 2 teaspoons lemon zest into the wet mixture. Mix until just combined.
⏱️ 2 min
- 6
Gradually add the dry ingredients from Step 2 to the wet ingredients from Step 5, mixing on low speed until just combined and no dry streaks of flour remain. Be careful not to overmix, as this can lead to a tough cake.
⏱️ 3 min
- 7
In a small bowl, gently toss 3/4 cup of blueberries with 1 tablespoon of all-purpose flour. This step helps prevent the blueberries from sinking to the bottom of the cake during baking.
⏱️ 1 min
- 8
Gently fold the floured blueberries into the cake batter using a spatula.
⏱️ 1 min
- 9
Pour the batter into the prepared cake pan and spread it evenly.
⏱️ 1 min
- 10
Bake in the preheated oven for 30-40 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The cake should be golden brown.
⏱️ 35 min•🌡️ 350
- 11
Once baked, remove the cake from the oven and let it cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This cooling process is crucial before icing.
⏱️ 60 min
- 12
While the cake cools, prepare the icing. In a bowl, combine 1 stick of softened butter and 1 softened package of cream cheese. Beat with an electric mixer until smooth and creamy, about 2-3 minutes.
⏱️ 5 min
- 13
Gradually add 3 cups of powdered sugar to the butter and cream cheese mixture, mixing until fully incorporated. Then, add 2 teaspoons vanilla extract, 2 teaspoons lemon juice, and a pinch of salt. Continue to beat until the icing is light and fluffy.
⏱️ 5 min
- 14
Once the cake has cooled completely, spread the prepared icing evenly over the cake.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Blueberry Cake
For the Cake
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks butter, softened
- 2 cups granulated sugar
- 4 eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup milk
- 3 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 3/4 cup blueberries
- 1 tablespoon all-purpose flour, for tossing with blueberries
For the Icing
- 1 stick butter, softened
- 1 package cream cheese, softened
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
- 2 teaspoons lemon juice
- 1 pinch salt
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour your chosen cake pan (a Bundt pan or a 9x13 inch baking pan works well).
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, combine the dry ingredients for the cake: 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Whisk them together thoroughly to ensure even distribution.
⏱️ 3 min - 3
In a separate large bowl, using an electric mixer, cream together 2 sticks of softened butter and 2 cups of granulated sugar until the mixture is light and fluffy, about 3-5 minutes.
⏱️ 5 min - 4
Add the 4 room temperature eggs to the butter and sugar mixture, one at a time, mixing well after each addition until fully incorporated.
⏱️ 3 min - 5
Stir in 2 teaspoons vanilla extract, 1 cup milk, 3 tablespoons fresh lemon juice, and 2 teaspoons lemon zest into the wet mixture. Mix until just combined.
⏱️ 2 min - 6
Gradually add the dry ingredients from Step 2 to the wet ingredients from Step 5, mixing on low speed until just combined and no dry streaks of flour remain. Be careful not to overmix, as this can lead to a tough cake.
⏱️ 3 min - 7
In a small bowl, gently toss 3/4 cup of blueberries with 1 tablespoon of all-purpose flour. This step helps prevent the blueberries from sinking to the bottom of the cake during baking.
⏱️ 1 min - 8
Gently fold the floured blueberries into the cake batter using a spatula.
⏱️ 1 min - 9
Pour the batter into the prepared cake pan and spread it evenly.
⏱️ 1 min - 10
Bake in the preheated oven for 30-40 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The cake should be golden brown.
⏱️ 35 min•🌡️ 350 - 11
Once baked, remove the cake from the oven and let it cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This cooling process is crucial before icing.
⏱️ 60 min - 12
While the cake cools, prepare the icing. In a bowl, combine 1 stick of softened butter and 1 softened package of cream cheese. Beat with an electric mixer until smooth and creamy, about 2-3 minutes.
⏱️ 5 min - 13
Gradually add 3 cups of powdered sugar to the butter and cream cheese mixture, mixing until fully incorporated. Then, add 2 teaspoons vanilla extract, 2 teaspoons lemon juice, and a pinch of salt. Continue to beat until the icing is light and fluffy.
⏱️ 5 min - 14
Once the cake has cooled completely, spread the prepared icing evenly over the cake.
⏱️ 3 min