Lemon Blueberry Cake
Look no further for the BEST Lemon Blueberry Cake recipe out there. This easy summer cake undeniably bursts with fresh lemon and blueberry flavor. It doesn’t get better than a fluffy lemon blueberry cake, drizzled with lemon glaze, and covered in whipped lemon cream cheese frosting!
Absolutely wow family and friends this summer with this easy Blueberry Lemon Cake at parties and BBQs. Be prepared to hand out the recipe because this cake will be like no other they’ve tried before!
Once the blueberry lemon cake is pulled from the oven it’s drizzled with a fresh lemon glaze to seep down into the cake and give it even more bursts of lemon flavor.
After the cake cools completely, spread the whipped lemon cream cheese frosting all over, and sprinkle with more fresh blueberries. Not only is Blueberry Lemon Cake over-the-top delicious, but also gorgeous and vibrant.
If you are short on time, the recipe includes instructions for transforming a cake mix into a perfectly delectable lemon blueberry cake. No one will be the wiser!
Hi friends! This is Melissa from MamaGourmand. I’m here happily contributing my favorite tried and true recipes to Donna and Chad’s TSRI lovely readers.
Blueberry Lemon Cake is absolutely spot on for this time of year with stores and orchards bursting with peak, seasonal blueberries.
Throw them in cakes, Summer Berry Cheesecake Salad, or in Blueberry Zucchini Quick Bread.
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Helpful Tips to make Lemon Blueberry Cake:
- Tossing fresh or frozen blueberries in 1 tablespoon of flour before baking helps the blueberries stay dispersed throughout the cake and not sink to the bottom.
- To make a layer cake: Divide batter between two 9 inch cake pans and bake for 20-25 minutes. Poke warm cake layers with holes and drizzle with lemon glaze. Spread the whipped lemon cream cheese frosting in between cooled layers, along with some fresh blueberries. Then frost the entire cake and sprinkle more fresh blueberries on top.
- To substitute a cake mix: Use a yellow cake, prepare according to directions, but also add 1 teaspoon of lemon extract and 1 tablespoon of lemon zest. Before baking, fold in 2 cups frozen or fresh blueberries tossed in 1 tablespoon of flour.
- For best results, always use room temperature eggs, butter, and dairy when baking. This makes the batter come together smoothly and homogeneously.
- Buttermilk substitution: Pour 1 tablespoon vinegar or lemon juice in a measuring cup. Add milk until you have 1 1/4 cups total liquid. Let sit for 5-10 minutes, stir, and then use.
- Substitute 2 cups Cool Whip instead of whipping heavy cream separately to fold into cream cheese frosting.
What you will need to make Lemon Blueberry Cake:
- Zester - An absolute kitchen essential for fresh flavor! Brighten recipes easily using this handy tool.
- Hand Mixer - The key to making cakes and frosting so fluffy is a powerful hand mixer, which incorporates air and seamlessly combines ingredients.
- Colander - Perfect for washing fresh summer fruit and vegetables!
Enjoy!
With love from our simple kitchen to yours.
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Best Ever Lemon Burst Pound Cake
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Blueberry Lemon Cake, easy, recipe, cream cheese, lemon glaze, cake mix
dessert
American
Yield: 16
Lemon Blueberry Cake
Look no further for the BEST Blueberry Lemon Cake recipe out there. This easy summer cake undeniably bursts with fresh lemon and blueberry flavor. It doesn’t get better than a fluffy lemon blueberry cake, drizzled with lemon glaze, and covered in whipped lemon cream cheese frosting!
prep time: 30 minscook time: 25 minstotal time: 55 mins
Ingredients
Lemon Blueberry Cake
- 1 1/2 sticks (3/4 cup) unsalted butter, softened
- 1 3/4 cup sugar
- 3 eggs, room temperature
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon extract
- 1 tablespoon lemon zest (about 2 lemons)
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cup buttermilk
- 1 3/4 cups fresh or frozen blueberries, tossed in 1 tablespoon flour
Lemon Drizzle
- 1/4 cup fresh lemon juice (use zested lemons)
- 1 1/2 cup powdered sugar
Fluffy Whipped Lemon Cream Cheese Frosting
- 12 ounces cream cheese, softened
- 1 teaspoon lemon zest
- 1 teaspoon lemon extract
- 1 cup powdered sugar
- 3/4 cup heavy cream (or 2 cups Cool Whip)
- 1/4 cup fresh blueberries, for decorating
- Lemon slices, for decorating
Instructions
Lemon Blueberry Cake
- Preheat oven to 350ºF. Grease a 13 X 9 inch baking pan. Set aside.
- In a large mixing bowl beat together butter and sugar until very light and fluffy, about 4 minutes.
- Add eggs, one at a time, beating well after each addition. Beat in vanilla extract, lemon extract, and lemon zest.
- In a separate bowl whisk together flour, baking powder, and salt. Alternatively add flour and buttermilk to butter / sugar mixture, beating on low after each addition until just combined. Gently fold in blueberries tossed in flour.
- Pour into prepared baking pan and bake 30-35 minutes, or until toothpick inserted in middle comes clean.
- Remove from oven and mix together lemon drizzle ingredients. Poke holes all over warm cake using a skewer or fork. Pour drizzle over cake and let seep in. Use a spatula to spread drizzle around and evenly distribute. Allow cake to cool completely before frosting.
Fluffy Whipped Lemon Cream Cheese Frosting
- In a large bowl beat together cream cheese, lemon zest, lemon extract, and powdered sugar. Set aside.
- If using heavy cream, pour into a separate clean, large bowl. Beat on high until it holds shape and peaks form, about 3-4 minutes.
- Fold whipped cream (or Cool Whip) into cream cheese mixture until no streaks remain.
- Spread frosting on top of cooled cake and garnish with fresh blueberries and lemon slices.
COOK'S NOTES
- To make a layer cake: Divide batter between two 9 inch cake pans and bake for 20-25 minutes. Poke warm cake layers with holes and drizzle with lemon glaze. Spread the whipped lemon cream cheese frosting in between cooled layers, along with some fresh blueberries. Then frost the entire cake and sprinkle more fresh blueberries on top.
- To substitute a cake mix: Use a yellow cake, prepare according to directions, but also add 1 teaspoon of lemon extract and 1 tablespoon of lemon zest. Before baking, fold in 2 cups frozen or fresh blueberries tossed in 1 tablespoon of flour.
- Buttermilk substitution: Pour 1 tablespoon vinegar or lemon juice in a measuring cup. Add milk until you have 1 1/4 cups total liquid. Let sit for 5-10 minutes, stir, and then to use.
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