Lemon Blueberry Cake with Cream Cheese Frosting

This was Mom’s choice for a Mother’s Day dessert.  Moms always know best.  This was an awesomely delicious cake.  Although Dad’s comment was that it needed a new name because it didn’t sound as good as it tasted…his suggestions were “Better than expected Lemon Blueberry Cake” or “Chocolate Lemon Blueberry Cake”…because things sound better with chocolate in the name….even if there’s no chocolate in the cake…?  So take our word for it, you will not be sorry if you make this cake.  Even if you usually prefer chocolate you’ll still be delighted by the light airy cake, the sweet pop for blueberries, and the creamy frosting.

Since I rarely have an occasion to make a three-layer cake, Mother’s Day was the perfect excuse.  This is a great cake for Spring, the lemon is so refreshing and welcoming and fresh blueberries are starting to crop up in the grocery stores.  I ended up making this a naked cake, so that there was frosting in between the layers but not around the outside.  I thought it was very pretty, but if you love frosting, and/or want a more traditional looking cake double the frosting amount so you’ll have enough for the outside.

What’s your favorite kind of cake?  What’s your mom’s favorite treat?Lemon Blueberry Cake

Lemon Blueberry Cake with Cream Cheese Frosting

Serves 16

Adapted from Cooking Classy

  • 1 1/2 cups cake flour
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp salt
  • 1 3/4 cup granulated sugar
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 lemons, zested
  • 4 large eggs
  • 2 tsp lemon extract
  • 1 tsp vanilla extract
  • 1 cup milk
  • 1/4 cup sour cream
  • 2 Tbsp fresh lemon juice (about 1 lemon)
  • 2 1/2 cups fresh blueberries, rinsed and patted dry (plus more to decorate)
Prepare three 8″ cake pans with parchment paper circles for the bottoms and then spray with cooking spray.  Preheat the oven to 350°F.
Sift together the flours, baking powder, baking soda, and salt; set aside.  In the bowl of a stand mixer, use the paddle attachment to beat together the sugar and butter.  Add in the lemon zest and continue to beat until light and fluffy, about 5 minutes.  Add in the eggs one at a time, beating well after each addition.  Then beat in the lemon and vanilla extracts.  In a 2 cup measuring cup, measure the milk, then add the sour cream, and lemon juice, mix well and let sit for a few minutes.  Toss the blueberries with 2-3 Tbsp of the flour mixture and set aside.
Alternate adding the flour and milk mixtures to the creamed butter.  Add in 1/3 of the flour mixture and beat until just combined, then add in half of the milk mixture, repeat until you end with the remaining flour, beating until just combined.  Fold in the blueberries.
Divide the batter between three prepared cake pans.  Bake for 23-28 minutes or until a toothpick inserted into the center comes out clean and the tops are golden.  Carefully turn the cakes out on a wire rack to cool.  Once completely cool frost the cakes.

Cream Cheese Frosting (enough for in-between the layers, but double if you’d like frosting around the cake too)

  • 16 oz (2 packages) cream cheese, room temperature
  • 6 Tbsp unsalted butter, room temperature
  • 1 tsp vanilla extract
  • 1/4 tsp lemon extract
  • 3 cups powdered sugar

In the bowl of a stand mixer or with an electric mixer, beat the cream cheese and butter.  Add in the extracts and then slowly add the powdered sugar.  Scraping down the sides and the bottom of the bowl as you go.

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