Lemon Blueberry Buttermilk Cake Recipe

This lemon blueberry cake is like no other cake you have tasted. The lemon cake has a soft, velvety and fluffy texture and beautiful natural lemon flavor which is balanced out by those sweet blueberries. Smooth and tangy classic cream cheese frosting that is just firm enough to frost a cake but not too sweet makes this one of my favorite summer cake flavors. 

Ingredients

Lemon Blueberry Cake Ingredients

• 8 oz (226 g) buttermilk Or regular milk with 1 Tbsp white vinegar added
• 3 oz (85 g) vegetable oil
• 3 (3 ) large eggs
• 2 Tbsp (2 Tbsp) lemon zest
• 2 Tbsp (2 Tbsp) fresh lemon juice
• 2 tsp (2 tsp) lemon extract
• 13 oz (369 g) cake flour
• 12 oz (340 g) granulated sugar
• 1/2 tsp (1/2 tsp) salt
• 2 tsp (2 tsp) baking powder

Lemon Blueberry Buttermilk Cake

• 1/2 tsp (1/2 tsp) baking soda
• 8 oz (226 g) unsalted butter
• 2 Tbsp (2 Tbsp) AP Flour for dusting blueberries
• 2 cups (296 g) blueberries You can use frozen but don't thaw them

Cream Cheese Frosting

• 16 oz (453 g) cream cheese room temperature
• 8 oz (226 g) unsalted butter room temperature
• 1 tsp (1 tsp) lemon extract
• 1/2 tsp (1/2 tsp) salt
• 32 oz (907 g) powdered sugar sifted

Instructions

1. This is the BEST lemon blueberry cake because I use a scale so it turns out perfectly 🙂 If you convert to cups I cannot guarantee good results. Make sure all your (cold ingredients) butter, eggs, milk are at room temperature or a little warm.

Cake Instructions

1. Heat oven to 350º F/177º C. Prepare two 8" round cake pans with cake goop or another pan release that you prefer.
2. Measure out buttermilk. Place 4 oz in separate measuring cup. Add the oil to the 4oz of buttermilk and set aside.
3. To the remaining milk, add your eggs, lemon extract, lemon juice and lemon zest and gently whisk to combine. Set aside.
4. Place the flour, sugar, baking powder, baking soda, and salt into the bowl of your stand mixer with the paddle attachment.
5. Turn the mixer onto the slowest speed (setting 1 on Kitchen Aid mixers). Slowly add chunks of your softened butter until it is all added then let everything mix until it looks like coarse sand.
6. Add your milk/oil mixture all at once to the dry ingredients and mix on medium (speed 4 on kitchenaid) for 2 full minutes to develop the structure. Don't worry, this will not over-mix the cake.
7. Scrape the bowl. This is an important step. If you skip it, you will have hard lumps of flour and unmixed ingredients in your batter. If you do it later, they will not mix in fully.
8. Slowly add in the rest of your liquid ingredients in 3 parts, stopping to scrape the bowl one more time halfway through. Your batter should be thick and not too runny.
9. Fill your pans 1/2 full with cake batter. Give the pan a little tap on each side to level out the 
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Cream Cheese Frosting Instructions

1. Place softened butter in the bowl of your stand mixer with paddle attachment and cream on low until smooth
2. Place softened cream cheese in the bowl with butter in small chunks and cream on low until smooth and combined
3. Add in sifted powdered sugar one cup at a time until combined
4. Add your extract and salt and combine until smooth. Don't over-mix or your frosting could separate

Nutrition

Serving: 1serving | Calories: 432kcal (22%) | Carbohydrates: 50g (17%) | Protein: 6g (12%) | Fat: 24g (37%) | Saturated Fat: 15g (75%) | Cholesterol: 62mg (21%) | Sodium: 254mg (11%) | Potassium: 84mg (2%) | Fiber: 1g (4%) | Sugar: 38g (42%) | Vitamin A: 680IU (14%) | Vitamin C: 0.7mg (1%) | Calcium: 41mg (4%) | Iron: 0.6mg (3%)

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