Description
This blueberry lemon cake is a tender, lemony dessert studded with juicy blueberries and topped with a dreamy floral design. Perfect for birthdays, brunches, or any celebration, it’s both a showstopper centerpiece and a delicious treat.
Ingredients
- 2 cups (250g) all-purpose flour (or gluten-free blend for GF option)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- Zest of 2 lemons
- 1/4 cup (60ml) fresh lemon juice
- 3/4 cup (180ml) buttermilk (or plain Greek yogurt)
- 1 1/2 cups (225g) fresh blueberries (or frozen, tossed in 1 tbsp flour)
- 8 oz (225g) cream cheese, softened
- 1/4 cup (60g) unsalted butter, softened
- 2 cups (240g) powdered sugar, sifted
- 2 tbsp fresh lemon juice
- Zest of 1 lemon
- 1/2 tsp vanilla extract
- Pinch of salt
- Assorted edible flowers (pansies, violas, nasturtiums, or marigold petals, food-safe)
- Additional blueberries and lemon slices, for garnish
- Optional: Sprinkles or colored sugar for decoration
Instructions
- Grease a 9-inch (23cm) round cake pan with butter or nonstick spray. Line the bottom with parchment paper. Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, rub lemon zest into sugar with fingertips until fragrant and slightly damp.
- Add softened butter to the lemon-sugar and beat on medium speed for 2-3 minutes until light and fluffy.
- Beat in eggs one at a time, scraping down the bowl. Add vanilla extract and mix until smooth.
- Stir in lemon juice. Alternate adding dry ingredients and buttermilk, mixing gently after each addition. Stop when just combined.
- Toss blueberries with 1 tbsp flour. Fold into batter with a spatula.
- Pour batter into prepared pan and smooth the top. Bake for 35-40 minutes, until a toothpick comes out clean or with a few moist crumbs.
- Let cake cool in pan for 10 minutes, then run a knife around the edges and turn onto a wire rack. Cool completely before frosting.
- For frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, lemon juice, lemon zest, vanilla, and salt. Beat until fluffy and pale.
- Spread frosting over cooled cake. Decorate with edible flowers, extra blueberries, lemon slices, and sprinkles or colored sugar.
- Slice and serve. Enjoy!
Notes
Use room temperature eggs and butter for best texture. Rub lemon zest into sugar to intensify flavor. Toss blueberries in flour to prevent sinking. Cool cake completely before frosting. For gluten-free, use a 1:1 GF flour blend and add 1/4 tsp xanthan gum. For dairy-free, use plant-based butter and cream cheese. Decorate with food-grade edible flowers only. Cake can be made a day ahead; flavors deepen overnight.
- Prep Time: 30 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 320
- Sugar: 28
- Sodium: 220
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
Keywords: blueberry lemon cake, birthday cake, floral cake, easy cake recipe, spring dessert, lemon cream cheese frosting, edible flowers, brunch cake, showstopper cake, moist cake