Lemon Blueberry Cake

Name: Lemon Blueberry Cake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: American
Ingredients: ¾ cups (1 1/2 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

The best Lemon Blueberry Cake recipe has a citrusy lemon glaze soaked into a light lemon sheet cake and is topped with fluffy whipped cream cheese frosting. Follow the easy directions to make Lemon Blueberry Cake using a cake mix, homemade, or gluten-free.

Updated at: Sun, 04 Jun 2023 06:58:53 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 blueberries.

Step 5

Pour into prepared baking pan and bake 35-40 minutes, or until toothpick inserted in middle comes clean.

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.