Lemon Blueberry Cake With Whipped Lemon Cream Frosting

Lemon Blueberry Cake With Whipped Lemon Cream Frosting

Lemon Blueberry Cake With Whipped Lemon Cream Frosting

This soft and delicate lemon blueberry cake is a dessert dessert. Light and lemon, this very moist cake is perfect for lemon whipped frosting.

Prep Time: 20 Minutes

Cook Time: 40 Minutes

Total Time: 1 Hour

Lemon Blueberry Cake With Whipped Lemon Cream Frosting



  • 2 cups (12 ounces) of fresh or frozen blueberries (not thawed if frozen)
  • 1 tablespoon of fresh lemon zest
  • 1/2 cup of fresh lemon juice (from about 3 lemons)
  • 1/2 teaspoon salt
  • 2 tablespoons of all-purpose flour
  • 1 cup (2 sticks, 8 ounces) of butter, softened to room temperature
  • 1 3/4 cup (13 ounces) granulated sugar
  • 4 large eggs (7 ounces), room temperature
  • 2 teaspoons of vanilla extract
  • 2 1/2 cups (12.5 ounces) of all-purpose flour
  • 2 teaspoons of baking powder
  • 1/4 teaspoon of baking soda
  • 1 cup buttermilk (store or homemade)

Frosting Cream Lemon Whipped Cheese

  • 1 tablespoon of fresh lemon juice
  • 1 to 2 teaspoons of fresh lemon zest
  • 2 tablespoons of thick cream
  • 12 ounces of cream cheese, softened to room temperature
  • 1/2 cup (1 stick, 4 ounces) of butter, softened to room temperature
  • 4 1/2 cups (18 ounces) powdered sugar


  • Fresh Blueberries
  • Fresh lemon wedges


  1. Preheat the oven to 350 degrees. Line the bottom of the two 9-inch round cake pan with at least 2-inch sides with parchment paper and cover with nonstick cooking spray (see note above for variations of the pan). Put aside.
  2. In a large bowl with an electric mixer (or in an electric mixer bowl equipped with paddle attachments), shake with butter, sugar, and lemon zest until light and smooth, 4-5 minutes (don’t reduce the time at this step).
  3. Add eggs and vanilla until evenly mixed, 1-2 minutes, rub the sides of the bowl as needed.
  4. In a separate bowl, stir in the flour, baking powder, soda and salt. Stir the dry mixture into the wet ingredients and stir at low speed until it is only combined and some dry streaks remain.
  5. Add buttermilk and lemon juice to the mixture, and stir by hand, folding the mixture until evenly mixed.
  6. In another bowl, stir the blueberries with 2 tablespoons of flour (see note above). Add the blueberries and the remaining flour to the mixture and fold by hand using a spatula or wooden spoon until evenly mixed. Overmixing can produce difficult cookies.
  7. Spread the mixture evenly on the prepared skillet and bake for 35-40 minutes until cooked. The top will return to a light touch and the toothpick inserted in the middle should come out with wet crumbs but not wet dough.
  8. Let the cake cool for 5-10 minutes in a frying pan before turning it into a cooling rack to cool completely.
  9. For freezing, whip the cream cheese and butter together with a hand-held electric mixer or with an electric stand mixer equipped with paddle attachments until light and fluffy, 2-3 minutes. Add powdered sugar, lemon zest and lemon juice and stir at low speed (so that the powdered sugar does not fly anywhere) until mixed. Increase speed to moderate and stir until creamy, 1-2 minutes. Add the thick cream and whip the frosting until very mild and smooth, 2-3 minutes.
  10. When the cake is completely cold, place one round on a plate or plate and spread it evenly with a frozen layer. Place the other rounds of cake upside down on the freeze and press only slightly. Continue to freeze with a thin spatula or balance the spatula until the top and sides of the cake are evenly distributed. Garnish with blueberries and lemon wedges, if desired.
  11. This cake, after freezing, survives very well in the refrigerator for several days (I have arrived two days before serving). Take it out an hour or two before it’s served or served cold, your choice.

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