Best Lemon Blueberry Cake (Extra Moist)

Name: Best Lemon Blueberry Cake (Extra Moist)
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: American
Ingredients: ¾ cups (1 ½ sticks) unsalted butter (softened); 1 ¾ cup sugar; 3 eggs (room temperature); 1 teaspoon vanilla extract; 1 teaspoon lemon extract; 1 tablespoon lemon zest (about 2 lemons); 2 ½ cups all-purpose flour or gluten free all-purpose flour ((I recommend Cup4Cup gluten-free flour)); 2 ½ teaspoons baking powder; ½ teaspoon salt; 1 ¼ cup buttermilk ((see recipe notes for substitution)); 1 ¾ cups fresh or frozen blueberries; 1/4 cup fresh lemon juice ((use zested lemons)); 1 1/2 cup powdered sugar; 12 ounces cream cheese (softened); 1 teaspoon lemon zest; 1 cup powdered sugar; ¾ cup heavy cream (or 2 cups Cool Whip, thawed); ¼ cup fresh blueberries, (for decorating); lemon slices, (for decorating)

11 steps

Prep:30minCook:25min

What makes this lemon blueberry cake recipe simply the best? First, it has a citrusy lemon glaze soaked into a light lemon sheet cake so it's extra citrusy and moist. Then it is topped with fluffy whipped cream cheese frosting to make you swoon. Plus, this cake meets the baking needs of all! Use the easy directions to make lemon blueberry cake using a cake mix, homemade, or gluten-free. It's all here!

Updated at: Tue, 21 May 2024 18:16:59 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories456.4 kcal (23%)

Total Fat21.6 g (31%)

Carbs62 g (24%)

Sugars45 g (50%)

Protein5.5 g (11%)

Sodium252.9 mg (13%)

Fiber1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

16 servings

¾ cupsunsalted butter

softened

1 ¾ cupsugar

3eggs

room temperature

1 teaspoonvanilla extract

1 teaspoonlemon extract

1 tablespoonlemon zest

2 ½ cupsall-purpose flour

or gluten free all-purpose flour, I recommend Cup4Cup gluten-free flour

2 ½ teaspoonsbaking powder

½ teaspoonsalt

1 ¼ cupbuttermilk

see recipe notes for substitution

1 ¾ cupsfresh blueberries

or frozen

¼ cupfresh lemon juice

use zested lemons

1 ½ cuppowdered sugar

12 ouncescream cheese

softened

1 teaspoonlemon zest

1 cuppowdered sugar

¾ cupheavy cream

2 cups hip, thawed

¼ cupfresh blueberries

for decorating

lemon

for decorating

Instructions

Lemon Blueberry Cake

Step 1

Preheat the oven to 350ºF. Grease a 9X13-inch baking pan. Set aside.

Step 2

In a large mixing bowl beat together butter and sugar until very light and fluffy, about 4 minutes.

Step 3

Add eggs, one at a time, beating well after each addition. Beat in vanilla extract, lemon extract, and lemon zest.

Step 4

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 the 1 ½ cup blueberries, reserving ¼ cup. Pour into prepared baking pan. Scatter the remaining ¼ cup blueberries on top and gently press down. This helps evenly disperse the berries, making sure they don't fall to the bottom of the cake.

Step 5

Bake 35-40 minutes, or until toothpick inserted in middle comes clean. See recipe notes for baking instructions, if using gluten-free flour.

Step 6

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.