Summer is just coming to an end and we are doing everything we can to hold onto that last little bit of it. Before our days are filled with sweater weather and pumpkin spice everything we want to share our lemon blueberry cake with you all. This cake is most definitely a favorite of ours and we get so many compliments every time we make it. The cream cheese buttercream is the perfect compliment to the lemon and blueberries.
This recipe can make three 6″ or three 8″ cake rounds depending on how thick you want the layers. The cakes below are 6″ cakes. As you can see this cake bakes very flat which is one reason we love this recipe so much. A little trick to getting your cakes even flatter is to take a large spatula and lightly press down on the top of the cakes when they are still warm. This will help flatten any dome on the top of the cake.
For the décor of this cake we decided to try playing around with the watercolor and fault line technique again. We have become very fond of both these trends that are popular right now. Since the cake was lemon blueberry flavor we used blue and yellow. This wasn’t our favorite combo once all said and done, but that cake taste amazing and that’s all the matters! You can have an amazing looking cake, but if it doesn’t taste good then what’s the point.
If you try making this cake we would love to hear what you think. Comment below or tag us in your posts. We hope you like this cake as much as we do!
Lemon Blueberry Cake
Ingredients
- 3 cups sifted all-purpose flour spoon & leveled
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter softened but still cool
- 1 1/4 cups granulated sugar
- 1/2 cup packed light brown sugar
- 4 large eggs
- 3 tsp vanilla extract
- 1 cup buttermilk
- 2 tbsp lemon zest
- 1/2 cup lemon juice about 2-3 large lemons
- 2 cups frozen blueberries
- 1 tbsp all-purpose flour
Instructions
- Preheat oven to 350 degrees. Spray cake pans with cooking spray and line with parchment paper.
- In a large bowl combine flour, baking powder and salt. Set aside.
- Using a stand mixer fitted with a paddle attachment, beat the butter on high until creamed (about 1 minute). Scrape down the bowl as needed.
- Add both sugars and beat until creamed (about 2 minutes).
- Add the eggs and vanilla and beat on medium until combined. Scrape down the bowl.
- Slowly add the dry ingredients while beating on low speed.
- Add the buttermilk, lemon zest and lemon juice. Mix on the lowest speed to fully combine, but don’t overmix.
- In a small bowl, toss the blueberries with the one tablespoon of flour (this will prevent the blueberries from sinking to the bottom). Fold the blueberries into the batter.
- Divide batter between prepared cake pans. Bake for 25-35 minutes or until a toothpick inserted in the center comes out clean. (It took our 6 inch cakes about 35 minutes)
Cream Cheese Buttercream
Ingredients
- 1 cup unsalted butter soft, but still cold
- 1 8 oz. package cream cheese
- 2½ tsp vanilla extract
- 5 cups powdered sugar measured then sifted
Instructions
- In a stand mixer fitted with a paddle attachment, cream the butter.
- Add the cream cheese and vanilla and mix until light and fluffy. Scrape down the sides of bowl as needed.
- On low speed, slowly add the powdered sugar one cup at a time.
- Once fully incorporated, beat on high for a few minutes and then reduce the speed to low and mix for about 30 seconds to remove any air bubbles.
