Lemon Blueberry Cake Recipe
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Live Well Bake Often · by Danielle Rye★ 5.0 (1)

Lemon Blueberry Cake Recipe

NUTRITION · PER SERVING120M COOK
CAL 43%·PRO 16%
CARBS 105G49% OF CAL
2G FIBER26G OTHER78G TOTAL SUGAR
FAT 46G49% OF CAL
25G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A moist lemon and blueberry cake topped with lemon cream cheese frosting. It's bright and summery, perfect for spring and summer gatherings.

dessertamericanbaked goodvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • 2 cups fresh blueberries ((300 grams) plus 1 tablespoon flour (8 grams))
  • 3 cups all-purpose flour (spooned & leveled (375 grams))
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup buttermilk (at room temperature (180 ml))
  • ¼ cup canola or vegetable oil ((60 ml))
  • ¼ cup sour cream or plain Greek yogurt ((60 grams))
  • ¼ cup fresh lemon juice ((60 ml))
  • 1 teaspoon pure vanilla extract
  • ¾ cup unsalted butter (softened (170 grams; 1 ½ sticks))
  • 1 ¾ cups granulated sugar ((350 grams))
  • 2 tablespoons lemon zest
  • 4 large eggs (at room temperature)
  • 1 cup plus 2 tablespoons unsalted butter (softened (2 ¼ sticks; 255 grams))
  • 4 ½ cups powdered sugar ((540 grams))
  • 1 ½ tablespoons fresh lemon juice
  • 1 ½ tablespoons freshly grated lemon zest
  • 12 ounces brick-style cream cheese (softened and cubed (1 ½ bricks; 340 grams))
PREP
90M
SODIUM
299MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.