Cool: Remove from the oven and cool before assembling and frosting.Bake: Divide the batter evenly into the prepared cake pans and bake until a toothpick inserted in the center comes out clean.Toss the blueberries with 1 tablespoon of flour and gently fold into the batter. Add the milk, lemon zest, and lemon juice and beat until just combined. Slowly add the dry ingredients to the wet mixture. In a separate bowl, mix the dry ingredients. Add the eggs and vanilla and beat until combined. Make the Batter: In the bowl of a stand mixer, beat the butter until creamy.Prep: Preheat the oven to 350 degrees Fahrenheit and grease and line three 9-inch cake pans.Toss the blueberries in a little flour before adding them to the cake batter to prevent them from sinking to the bottom of the cake.For detailed instructions, check the printable recipe card.If you don’t whip the butter enough, the cake will turn out dense and heavy. You need to whip the butter and sugar together until the mixture is very pale, almost white.Leave the lemon extract out for a more versatile frosting. This easy cream cheese frosting recipe can be repurposed for all kinds of baked goods.You’ll likely only need to bake the cupcakes for 15-18 minutes, but that’s just a guess. I haven’t made cupcakes with this exact recipe before, but you should be able to turn this recipe into lemon blueberry cupcakes without issue. The frozen berries will likely tint the lemon cake quite a bit, but it’ll still taste good. You can probably make this cake with frozen blueberries, but you’ll need to add them to the cake batter while still frozen. Frost the cake once completely cooled.Ĭan I Use Frozen Blueberries in This Recipe? While the cakes cool, make the lemon cream cheese frosting.Bake cakes until golden brown and fully cooked.Fold the blueberries into the cake batter, then divide the batter between the three pans.Add the flour mixture and the milk mixture to the butter mixture, alternating between the two.Add eggs and extracts to butter mixture and mix to combine.Pour milk into measuring cup, then stir in the sour cream and lemon juice and let mixture rest for three minutes.In a separate bowl, whip together the butter, sugar and lemon zest until pale and fluffy.Sift the flours, salt, and baking soda and baking powder into a large bowl.Grease and flour three 9-inch round baking pans and place parchment paper on the bottom.Blueberries and lemon slices, for garnish.This has got to be my new favorite summer cake recipe! I can’t wait for all the summer get togethers so I have an excuse to make this again.įor the lemon blueberry cake layers, you’ll need:Īnd for the the easy cream cheese frosting you’ll need: The irresistibly creamy cream cheese frosting complements each flavor in the lemon cake and balances out the sweetness of the cake perfectly. The cake is soft and moist, it’s loaded with blueberries and plenty of lemon flavor from three different sources (lemon zest, extract and juice). It’s so bright and refreshing and it just screams summer. You need to make this lemon blueberry cake recipe at least once this summer while all the fresh blueberries are in season. I had a bag of lemons and plenty of fresh blueberries and I was planning on making scones, but I’m WAY more of a cake person. Totally different things, but I wanted to put my fresh fruit to its best use - the scones can wait. At least I waited until morning to frost it, as much as I wanted to just dive into the cake at midnight. I’m a night owl anyway, and as much I try to break the habit it seems almost impossible, I blame Pinterest. Every now and then that ‘gotta bake something’ urge hits and you just go with it, right? Who knows why, but I decided to start baking this lemon blueberry cake that late. The fresh blueberries and lemon cream cheese frosting make this the best summer cake recipe I’ve ever made!Īt 11:00 PM, what’s the best thing to do? Make cake of course! This Lemon Blueberry Cake is extra lemony thanks to the lemon juice, zest, and extract in the batter and frosting.