Lemon Blueberry Cake

This lemon blueberry cake starts with a moist & tender lemon cake that's dotted with juicy blueberries. Then it's topped with cream cheese frosting that has just a hint of lemon

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Step 1

Preheat the oven to 350F degrees. Grease and flour a 9x13 inch cake pan.

Step 2

In a medium bowl sift together the flour, baking powder and salt.

Step 3

In a large bowl beat together the butter, sugar and lemon zest until fluffy. (About 2-3 minutes).

Step 4

Add in the vanilla extract and beat in the eggs 1 at a time.

Step 5

In a liquid measuring cup whisk together the lemon juice and buttermilk.

Step 6

With the mixer on low speed, beat about ⅓ of the flour mixture into the butter mixture followed by about ⅓ of the milk mixture.

Step 7

Continue the process of alternating between the flour & milk until just combined, turning off the mixer and scraping down the sides of the bowl as necessary.

Step 8

Toss the blueberries with the 2 teaspoons of flour, then gently fold into the batter with a spatula.

Step 9

Pour the batter into the prepared pan. Bake for 25-30 minutes, or until an inserted toothpick comes out clean.

Step 10

Beat the butter until soft, then mix in the cream cheese.

Step 11

Add in the lemon juice and mix in 3 cups of the powdered sugar, starting with the mixer on low speed and then turning up to medium as it starts to combine.

Step 12

Beat in 1 tablespoon of whipping cream, and then mix in the rest of the powdered sugar as necessary, going little by little and adding more cream if needed.

Step 13

Frost the cooled cake, and optionally decorate with blueberries and lemon slices.

Step 14

*If you don't have cake flour, measure out 2 ¼ cups all-purpose flour. Remove ⅓ cup and replace it with ⅓ cup cornstarch. Sift together 4 times.