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LEMON BLUEBERRY CAKE WITH WHIPPED LEMON CREAM FROSTING

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 slices
Calories 450
A delightful lemon blueberry cake topped with tangy whipped lemon cream, perfect for any celebration or special occasion.

Ingredients

Cake Batter

  • 2.5 cups all-purpose flour
  • 2.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.75 cup unsalted butter, softened
  • 1.5 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tbsp lemon zest (about 2 lemons)
  • 0.25 cup fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup buttermilk, room temperature
  • 1.5 cups fresh or frozen blueberries (do not thaw if frozen)
  • 1 tbsp flour (to toss blueberries)

Whipped Lemon Cream

  • 1.5 cups heavy whipping cream
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp fresh lemon juice
  • 1 tbsp lemon zest

Instructions 

  • Preheat oven to 350°F (175°C). Grease and line two 8-inch pans.
  • Whisk dry ingredients; beat butter and sugar until fluffy. Add eggs, lemon zest, juice, and vanilla.
  • Alternate adding dry ingredients and buttermilk; fold in floured blueberries. Divide batter and bake for 30-35 minutes.
  • Cool cakes completely. Beat heavy cream, powdered sugar, lemon juice, and zest until stiff peaks form; frost cakes.

Notes

Ensure blueberries are gently folded to maintain their shape and flavor.
Calories: 450kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: Blueberry, cake, lemon