A moist lemon cake filled with blueberries is springtime cake everyone is sure to enjoy. Can be done as a cake, cupcakes or Bundt cake. Bundt cakes will be a little bit more denser since it’s one tall layer. You may find your self eating this cake for breakfast…which I won’t say anything. So enjoy!
- 1 cup butter, softened to room temperature
- 1 and 1/4 cups sugar
- 1/2 cup packed brown sugar
- 4 large eggs, at room temperature
- 1 Tablespoon vanilla
- 3 cups sifted all-purpose flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk (or 1 cup milk with 1 tablespoon lemon juice and let sit)
- 2 Tablespoons lemon zest
- 1/2 cup lemon juice (about 3 medium lemons)
- 1 and 1/2 cups blueberries, fresh or frozen (do not thaw)
- 1 Tablespoon all-purpose flour
Cream Cheese Frosting
- 8 ounces cream cheese, softened to room temperature
- 1/2 cup butter, softened to room temperature
- 3 and 1/2 cups powdered sugar
- 1 – 2 Tablespoons heavy cream
- 1 teaspoon vanilla extract
- pinch salt
- Preheat oven to 350°F. Grease Bundt Pan.
- Make the cake: Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy – about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Add eggs and vanilla. Beat on medium speed until everything is completely combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed.
- In a large bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed to just combine, then mix in the milk, lemon zest, and lemon juice again just until combined.
- Toss the blueberries with 1 Tablespoon of flour and gently fold into the batter. Batter is extremely thick. Do not over-mix. Over-mixing will lead to a tough, dense textured crumb.
- Spoon batter evenly into Bundt pan. Bake for 45-60 minutes. Until toothpick inserted comes out clean. Remove from the oven and allow to cool. When you can handle the pan flip it over onto a cooking rack and allow to cool rest of the way. As it cools the cake will release from the pan making it easier to come out without breaking. Allow cake to fully cool before frosting.
- Make the frosting: Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add powdered sugar, 1 Tablespoon heavy cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of heavy cream to thin out, if desired.
- Frosting the cake: The recipe doesn’t make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.