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Lemon blueberry cake

Lemon Blueberry Cake

This lemon blueberry cake is the perfect treat for Spring or Summer. The tartness of the blueberries and lemon is just the right amount. Slightly sweetened and a delicious lemon butter cream cheese frosting. Take this to your next BBQ and you will be the hit of the party!
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling 1 hour
Total Time 2 hours 5 minutes
Servings: 12 Slices
Ingredients Method Notes

Ingredients
  

Cake
  • 3 3/4 cups Soft White Wheat flour (I use freshly milled)
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 8 oz Grass-Fed Butter (unsalted, softened)
  • 1 3/4 cup Sugar (I’m using Coconut Sugar)
  • 4 Eggs
  • Lemon Zest (use 2 lemons)
  • Juice from Lemon (Use 1 lemon)
  • 1 tsp Vanilla Extract
  • 1 cup Buttermilk
  • 1 1/2 cups Fresh Blueberries
Frosting
  • 8 oz Grass-Fed Butter
  • 7 oz Cream Cheese (softened)
  • 1-2 tbsp Heavy Cream
  • 1 tbsp Lemon Zest
  • Juice from Lemon (1/2 a lemon)
  • pinch Salt (optional)
  • pinch Vanilla Bean Powder (optional)

Method
 

For the Cake:
  1. Preheat oven to 325° F. Grease and flour your cake pans (two 9-inch), or line with parchment paper.
  2. In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
  3. In a mixing bowl, cream butter and sugar until light and fluffy (4-5 minutes). Add eggs one at a time, beating well. Mix in lemon zest, lemon juice, and vanilla.
  4. Slowly, add dry ingredients. Mix until just combined. Add buttermilk, mixing until well blended.
  5. Toss blueberries with 1 tbsp flour. Gently fold into batter with a spatula to avoid crushing.
  6. Pour batter into prepared pans. Bake for 35 minutes, or until a toothpick comes out clean. Cool in pan for 1 hour, then transfer to a rack.
Frosting:
  1. Using the whisk attachment, blend the butter and cream cheese until nice and fluffy. Sift the confectioner's sugar so lumps have disappeared. Slowly add the sugar to the butter cream cheese mixture.
    Mix on low-to-medium speed, until soft and creamy. Add the heavy cream in between parts of the sugar distribution. Finally, add the lemon zest/juice, salt and vanilla bean powder. Refrigerate for 1 hour. Frost and decorate the cake to your liking. Enjoy!

Notes

  • Flour: If using all-purpose flour, use 3 cups of flour.
  • Sugar: Most sweeteners are a 1:1 ratio for substitution
  • Storage: Store in an airtight container at room temp for 2 days or refrigerate for up to 5 days. Freeze for up to 2 months.
  • Use fresh blueberries for best results; frozen may bleed slightly. Add a handful of white chocolate chips for extra sweetness if desired.