Blueberry Lemon Cake with Whipped Cream Cheese Frosting

blueberry lemon cake

Is anyone else in denial that July is already half way over? I suppose I should attempt to post some of the summer recipes I’ve made lately, before it’s time to start baking with pumpkin…so, here we go! Today’s recipe is a lovely blueberry lemon cake that is a perfect way to enjoy fresh ripe berries. We haven’t been berry picking yet this year, but I will keep this recipe in mind when we do.

I brought this cake in for a birthday celebration for my colleague who loves cream cheese frosting. I wanted something a bit lighter and summery though, so I stirred up a version of this addicting Mascarpone Whipped Cream with cream cheese instead of mascarpone. I think it really complimented the cake well!

blueberry lemon cake with whipped cream cheese frosting

Blueberry Lemon Cake with Whipped Cream Cheese Frosting
Printable Recipe


Blueberry Lemon Cake:
3 cups cake flour
2 teaspoons baking soda
1 teaspoon salt
1 cup unsalted butter, at room temperature
1 1/2 cups granulated sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
1 1/2 cups buttermilk
Zest of 2 lemons
2 pints blueberries, divided (dust 1 pint with extra flour to go into the cake so the berries don’t settle at the bottom of the pans and use the other pint for decorations)

Whipped Cream Cheese Frosting:
16 ounces cream cheese, at room temperature
2 cups heavy cream
1 cup powdered sugar, sifted
2 teaspoons vanilla extract

To make the blueberry lemon cake, heat the oven to 350˚F. Mix together cake flour, baking soda, and salt and sift the mixture into a large bowl. Beat butter and sugar with a mixer in a large bowl until creamed. Add in eggs and vanilla extract and mix until smooth. Slowly mix in half the flour mixture, followed by half the buttermilk, until smooth. Repeat with remaining flour and buttermilk. Stir in lemon zest and fold in 1 pint blueberries dusted in flour. Pour batter into two greased 8-inch cake pans lined with greased and floured parchment paper. Bake cakes at 350˚F for 24 to 28 minutes or until a toothpick in the center comes out clean. Cool for 5 minutes in the pan, flip over onto a wire rack, and cool cakes completely, about 30 minutes.

To make the whipped cream cheese frosting, place the cream cheese, heavy cream, sugar, and vanilla extract in a well-chilled bowl and whisk on high speed until stiff peaks form, about 3 to 4 minutes. Assemble and frost the layer cake and decorate with remaining 1 pint blueberries, as desired. Makes 20 servings.

Nutrition: 430 calories, 27.3g fat, 1.7g fiber, 6.5g protein per serving
Cost: $0.94 per serving

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