Lemon Blueberry Cake Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender layer cake bursting with blueberries and infused with fresh lemon, finished with lemon curd and cream cheese frosting. A bright, elegant dessert for spring celebrations.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 9 oz. (1 1/2 cups) blueberries + 1 tablespoon flour
- 4 large eggs (at room temperature*)
- 1/3 cup milk (anything but nonfat) (at room temperature**)
- 2 tablespoons lemon juice (at room temperature)
- 2 teaspoons vanilla extract
- 1 teaspoon lemon extract ((may sub 2 tsps lemon zest))
- 2 cups cake flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 16 tablespoons unsalted butter (cut into 16 pieces, softened at room temperature)
- 1 tablespoon lemon zest
- 2/3 cups lemon juice. hot but not boiling
- 4 large eggs
- 2 large egg yolks
- 1 cup granulated sugar
- 6 tablespoons unsalted butter (cut into ½ inch cubes (chilled))
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 12 oz. cream cheese (softened to room temperature****)
- 1 cup unsalted butter (softened to room temperature****)
- 1/4 cup lemon curd* (recipe included below)
- 1 tablespoon lemon juice
- pinch of salt
- 3 1/2 cups powdered sugar
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 25m
- Sodium
- 362mg
- Total sugar
- 81g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 165mg
- Calcium
- 71mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 362MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.