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Blueberry Lemon Cake with Lemon Cream Cheese Frosting

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I never eat all of my blueberries, eating them raw just doesn’t do it for me. When they are baked into a batter? Oh heck ya! Now ya talkin. Cooking blueberries really brings out their flavor.

I had pretty much a whole container left in the fridge that I knew would go to waste… so I devised a cake!

Said cake.

Now this cake is pretty rich, not for the faint of heart! Really sticks to the ribs 🙂 It’s a basic yellow cake with a few add-ons like lemon and blueberries.

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Blueberry Lemon Cake

Ingredients

CAKE

  • 1 cup butter softened
  • 3 eggs
  • 3 cups flour + 2 tbsp to dust blueberries
  • 2 tsp baking powder
  • 1 ¼ cup milk
  • 1 ¾ cup sugar
  • Pinch salt
  • 1 tsp vanilla
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1 ½ cup blueberries rinsed and dried

FROSTING

  • 1 8 oz cream cheese softened
  • 1 cup butter softened
  • 3 ½ cup powdered sugar
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla

Instructions

CAKE

  • Preheat oven to 350 degrees F.
  • Grease three 6” or two 9” cake pans.
  • Cream the butter and sugar till smooth.
  • Add eggs one at a time.
  • Mix in vanilla, lemon zest, and juice.
  • In a separate bowl mix the flour, baking powder, and salt.
  • Add half the flour mixture to the batter and mix.
  • Add all the milk and then the rest of the flour, incorporate well.
  • Dust blueberries with flour. Add to the mixture gently.
  • Divide batter evenly among the cake pans.
  • For 6“ pans bake 35 – 45 minutes or until toothpick comes out of center clean. For 9” pans 30 – 35. Cupcakes 18 – 23 minutes.

FROSTING

  • Beat cream cheese and butter till whipped smooth.
  • Slowly add in sugar while mixing on low. Once incorporated increase speed to medium.
  • Add vanilla, lemon juice and zest. Taste and add more lemon or sugar if needed.
  • Let cake cool completely before frosting.