Blueberry Lemon Cake with Cream Cheese Frosting

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Blueberry Lemon Birthday Cake with Cream Cheese Frosting

Normally our dad prefers that I make a cheesecake for his birthday cake. This year, however, he said he wanted something a bit different – and blueberry-flavoured. So this is what I came up with! It’s a white cake made nice and tangy with the juice and zest of three lemons, into which I folded some fresh blueberries. The luscious cream cheese icing was a nod to the cheese-cake lover without being overpowering. This blueberry lemon birthday layer cake was light and refreshing and made us dream of warm days and sunny climes.

5.0 from 1 reviews

Blueberry Lemon Birthday Cake with Cream Cheese Frosting

Author:

Kiku Corner

Recipe type: Dessert

Serves: 12

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

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Ingredients

For the Cake:

1 cup butter
1¼ cup sugar
½ cup brown sugar
4 eggs
2 tsp vanilla extract
½ tsp salt
3 cups flour
1 Tbsp baking powder
1 cup buttermilk
juice of 3 lemons
zest of 3 lemons
2 cups blueberries
1 tsp flour

For the Cream Cheese Frosting:

8 oz cream cheese, softened
½ cup butter, softened
3½ cups icing sugar
1 Tbsp cream
1 tsp vanilla extract

Instructions

For the Cake:

Preheat oven to 350F.
Grease two 9-inch springform cake pans.
In a large bowl, beat together the butter and sugars until fluffy.
Beat in the eggs, one at a time, until well incorporated.
Beat in the vanilla and salt.
In a medium bowl, mix the flour and baking powder.
Alternately mix the flour and the buttermilk into the butter mixture, in thirds.
Stir in the lemon juice and lemon zest.
In a small bowl, toss the blueberries together with 1 tsp flour. Gently fold the blueberries into the cake batter.
Scrape the cake batter into the prepared tins and bake for 30-35 minutes, or until a skewer inserted into the centre comes out clean. Let cool completely before frosting.

For the Cream Cheese Frosting:

Beat the cream cheese and butter together until well incorporated.
Beat in the icing sugar, vanilla, and cream.
Use about ¾ cup of frosting for the cake filling. Frost the top and sides of the cake with the remaining frosting. Decorate with lemon slices and a few blueberries.
Chill in the fridge for at least 30 minutes before slicing.

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