Ingredients
3 cups cake flour (360 grams)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk (180 ml), room temperature
1/3 cup freshly squeezed lemon juice (80 ml)
1 cup unsalted butter (226 grams), softened
1 3/4 cups granulated sugar (350 grams)
2 tablespoons lemon zest
2 teaspoons vanilla extract
4 large eggs, room temperature
2 cups fresh blueberries
2 teaspoons cake flour or all-purpose flour
For 9×13 cream cheese frosting:
1/2 cup unsalted butter (112 grams), softened
8 ounces brick-style cream cheese (226 grams), full fat
1 teaspoon freshly squeezed lemon juice
3 to 4 cups powdered sugar (330 to 440 grams), sifted
1 tablespoon whipping cream, as needed
For layer cake cream cheese frosting:
3/4 cup unsalted butter (168 grams), softened
12 ounces brick-style cream cheese (340 grams), full fat
1 1/2 teaspoons freshly squeezed lemon juice
4 1/2 to 5 1/2 cups powdered sugar (495 to 605 grams), sifted
1 to 2 tablespoons whipping cream, as needed
Instructions
1. Preheat the oven to 350°F (180°C). Grease and flour a 9×13-inch cake pan, or line layer cake pans with parchment rounds, then grease and flour the sides.
2. In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
3. In a separate bowl, combine the buttermilk and freshly squeezed lemon juice. Whisk with a fork and set aside.
4. In a large bowl, beat the butter, sugar, and lemon zest until fluffy, about 2 to 3 minutes.
5. Add the vanilla extract, then beat in the eggs one at a time, scraping down the sides of the bowl after each addition.
6. With the mixer on low speed, beat one-third of the flour mixture into the butter mixture. Mix in half of the buttermilk mixture, then scrape down the bowl.
7. Repeat with another third of the flour mixture, the remaining buttermilk mixture, and finally the last third of the flour mixture. Do not overmix.
8. Toss the blueberries with 2 teaspoons of flour, then gently fold them into the batter.
9. Pour the batter into the prepared pan or pans.
10. Bake for 30 to 35 minutes for a 9×13-inch cake, or 25 to 30 minutes for layer cakes, until the top is set and a toothpick inserted in the center comes out clean.
11. Cool the cake completely in the pan before frosting. For layer cakes, cool fully before removing or decorating.
12. For the frosting, beat the butter until soft, then mix in the cream cheese until smooth.
13. Add the lemon juice and 3 cups powdered sugar, mixing on low speed at first, then increasing to medium.
14. Beat in additional powdered sugar 1/2 cup at a time until the desired sweetness and thickness is reached. If needed, beat in whipping cream to loosen the frosting.
15. For a 9×13-inch cake, spread frosting over the cooled cake and decorate with blueberries and lemon slices if desired.
16. For a layer cake, level cooled layers if needed, fill between layers with frosting, apply a thin crumb coat, chill for 20 to 30 minutes, then frost the top and sides.
17. Slice with a thin, sharp knife and serve.
Notes
If you do not have cake flour, use 2 2/3 cups all-purpose flour plus 1/3 cup cornstarch, sifted together three times.
Whole milk may be used instead of buttermilk if needed.
You will need about 3 large lemons for the zest and juice. Zest first, then squeeze.
Use room temperature butter, eggs, and buttermilk for the best texture.
Fresh blueberries are recommended. Frozen blueberries may sink, bleed color, and increase bake time; if using frozen, do not thaw.
Use full-fat brick-style cream cheese for the frosting.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Unfrosted cake layers may be wrapped tightly and frozen for up to 2 months.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 534 kcal
- Sugar: 50 g
- Sodium: 198 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 71 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 116 mg