Description
This farmhouse-style lemon blueberry cake features a tender, velvety crumb and layers of vibrant, sun-ripened berries. Topped with a tangy lemon cream cheese frosting, it is a bright and honest dessert that perfectly captures the essence of a summer harvest.
Ingredients
- 3 cups all-purpose flour, plus 1 tablespoon for tossing berries
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 tablespoons fresh lemon zest
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk, room temperature
- 1/4 cup vegetable oil
- 1/4 cup sour cream
- 2 tablespoons fresh lemon juice
- 2 cups fresh blueberries
- 8 oz brick-style cream cheese, slightly cool
- 1/2 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 1 tablespoon fresh lemon juice (for frosting)
- 1 teaspoon fresh lemon zest (for frosting)
Instructions
- Preheat your oven to 350°F (180°C), then grease three 8-inch round cake pans and line the bottoms with parchment paper.
- In a small bowl, toss the fresh blueberries with one tablespoon of flour until coated to prevent them from sinking.
- Whisk together the flour, baking powder, baking soda, and salt in a large mixing bowl and set aside.
- In a separate container, whisk the buttermilk, oil, sour cream, lemon juice, and vanilla extract until smooth.
- Using a stand mixer with a paddle attachment, cream the softened butter, granulated sugar, and lemon zest on medium speed for 4 to 5 minutes until light and fluffy.
- Add the eggs one at a time, scraping down the bowl after each addition to ensure proper integration.
- On low speed, add the dry ingredients in three parts alternating with the buttermilk mixture in two parts, mixing only until just combined.
- Spread 150 grams of plain batter into each pan, then fold the blueberries into the remaining batter and divide it evenly among the pans.
- Bake for 28 to 33 minutes until a toothpick comes out clean; let the cakes cool in the pans for 20 minutes before moving to a wire rack.
- To make the frosting, beat the butter until smooth, add powdered sugar and lemon ingredients, then mix in the cubed cream cheese before assembling the cooled cake layers.
Notes
For the best results, ensure all your dairy components like eggs, buttermilk, and sour cream are at true room temperature before mixing to prevent the batter from curdling. If your kitchen is particularly warm, chill the cake layers for 30 minutes before frosting to make the assembly process easier and more stable. Using fresh, firm blueberries rather than frozen ones will prevent the batter from turning purple and ensure the best texture.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American