Lemon Blueberry Bliss Cake: A Zesty, Fruity Dream That’s Pure Sunshine in Every Bite
Bake this Lemon Blueberry Bliss Cake—moist lemon layers with juicy blueberries and creamy frosting. Easy, fresh, and irresistibly delicious!
Ingredients
Here’s everything I use, measured out with love:
- Lemon Blueberry Cake:
- 2 1/4 cups cake flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter
- 1 1/2 cups granulated sugar
- 2 tbsp lemon zest
- 2 tsp vanilla extract
- 3 large eggs
- 1/4 cup lemon juice, freshly squeezed
- 2/3 cup buttermilk
- 1 1/2 cups blueberries, fresh or frozen
- 2 tsp cake flour
- Cream Cheese Frosting:
- 1/2 cup unsalted butter, softened
- 8 oz brick-style cream cheese
- 1 tsp lemon juice
- 3 – 3.5 cups powdered sugar
- 1 tbsp cream, as needed
I line it all up on my counter, and it’s like a lemon-blueberry treasure trove. This makes a stunning 9×13-inch cake—perfect for sharing or hoarding, depending on my mood. It’s my roadmap to zesty bliss. I always double-check my stash before I start—it’s my ritual to stay chill. Nothing’s worse than missing blueberries mid-mix, right? Keeps me in the zone and ready to bake.
Instructions
Step 1: Preheat and Prep
Let’s get the sunshine baking—crank your oven to 350°F and feel the kitchen hum with promise. Grab a 9×13-inch cake pan—grease it with butter and dust with flour (I love that slick prep!). Take a sec to breathe—this is gonna be a zesty wonder, and you’re already on your way.
Step 2: Sift the Dry Mix
In a medium bowl, sift 2 1/4 cups cake flour, 2 tsp baking powder, and 1/2 tsp salt—give it a good whisk (I love that floury puff!). This is the fluffy foundation—set it aside and feel the cake vibes starting.
Step 3: Cream the Base
In a big bowl, beat 3/4 cup unsalted butter, 1 1/2 cups granulated sugar, and 2 tbsp lemon zest with a mixer ‘til fluffy—takes 2-3 minutes (I grin every time it fluffs up!). Add 2 tsp vanilla—beat in 3 large eggs one at a time (my kitchen’s buzzing with lemony joy!). This is the zesty heart of our cake!
Step 4: Mix the Wet Goods
In a liquid measuring cup, whisk 1/4 cup fresh lemon juice with 2/3 cup buttermilk—set aside (I love that tangy swirl!). Alternate adding the dry mix and wet mix to the butter mixture—start with a third of the flour, then a third of the milk, mixing on low ‘til just combined (I feel pro layering it in!). Repeat ‘til all’s in—scrape the bowl (I’m gentle here—it’s all love!).
Step 5: Fold in Blueberries
Toss 1 1/2 cups blueberries with 2 tsp cake flour—fold them into the batter with a spatula (I love those purple pops peeking through!). Be gentle—don’t crush them (my heart’s racing with fruity anticipation!). Pour into the prepped pan—smooth the top (I feel artsy leveling it!).
Step 6: Bake the Cake
Bake for 25-30 minutes—check ‘til a toothpick’s clean (I watch with glee as it puffs up golden!). Cool in the pan on a rack—I’m drooling already (that lemony scent’s got me hooked!).
Step 7: Whip the Frosting
Beat 1/2 cup softened unsalted butter ‘til soft—add 8 oz cream cheese and mix ‘til smooth (I love that creamy start!). Add 1 tsp lemon juice and 3 cups powdered sugar—start on low, then crank to medium ‘til blended (I sneak a taste—it’s tangy heaven!). Add 1 tbsp cream and more sugar (up to 3.5 cups) ‘til spreadable—adjust as needed (I swirl it with glee!).
Step 8: Frost and Serve
Spread frosting over the cooled cake—smooth it out or make waves with an offset spatula (I feel like an artist!). Top with extra blueberries and lemon slices if you want—slice and serve (that first bite’s pure bliss, and you made it happen!). Store in the fridge—bring to room temp for best taste (I sneak bites ‘til it’s gone!).