Lemon Blueberry Cake

Name: Lemon Blueberry Cake
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 12 slices
Ingredients: 1 cup butter, softened; 1-1/2 cups sugar; 4 large eggs, room temperature; 1/2 cup lemon juice; 2 tablespoons grated lemon zest; 2 teaspoons vanilla extract; 3 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup buttermilk; 1-1/2 cups fresh blueberries or 1 cup frozen unsweetened blueberries, thawed; 1 tablespoon cornstarch; LEMON FROSTING:; 1 package (8 ounces) cream cheese, softened; 1/2 cup butter, softened; 2-1/2 cups confectioners' sugar; 2 tablespoons lemon juice; 1 teaspoon grated lemon zest; 1 teaspoon vanilla extract; Optional garnish: Additional fresh blueberries and lemon zest

Total Time Prep: 35 min. Bake: 20 min. + cooling

Yield 12 slices

Test Kitchen Approved

Spring just got a whole lot sweeter with this zesty and refreshing lemon blueberry cake.

Ingredients

1 cup butter, softened
1-1/2 cups sugar
4 large eggs, room temperature
1/2 cup lemon juice
2 tablespoons grated lemon zest
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
1-1/2 cups fresh blueberries or 1 cup frozen unsweetened blueberries, thawed
1 tablespoon cornstarch
LEMON FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
2-1/2 cups confectioners' sugar
2 tablespoons lemon juice
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
Optional garnish: Additional fresh blueberries and lemon zest

Directions

Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment paper; grease paper.
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, lemon juice, lemon zest and vanilla; beat at medium speed until smooth, 1-2 minutes. In another bowl, whisk together flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
In a small bowl, toss blueberries and cornstarch. Fold into cake batter. Transfer batter to prepared pans. Bake until a toothpick inserted into the center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
Meanwhile, in a large bowl, beat cream cheese and butter on medium speed until fluffy. Add confectioners' sugar, lemon juice, lemon zest and vanilla; beat until smooth.
Spread frosting between layers and over top and sides of cake. Garnish with additional blueberries and lemon zest, if desired.

Nutrition Facts

1 slice: 630 calories, 32g fat (19g saturated fat), 143mg cholesterol, 485mg sodium, 81g carbohydrate (54g sugars, 1g fiber), 8g protein.

Showcase the bright flavors of spring with this delightfully refreshing lemon blueberry cake. Lemon juice and zest give a citrusy punch, while sprinkled blueberries give a touch of sweetness. —Sarah Farmer, Waukesha, Wisconsin

Recipe Creator