In a separate bowl, whip together the butter, sugar and lemon zest until pale and fluffy.Sift the flours, salt, and baking soda and baking powder into a large bowl.Grease and flour three 9-inch round baking pans and place parchment paper on the bottom.Blueberries and lemon slices, for garnish.This has got to be my new favorite summer cake recipe! I can’t wait for all the summer get togethers so I have an excuse to make this again.įor the lemon blueberry cake layers, you’ll need:Īnd for the the easy cream cheese frosting you’ll need: The irresistibly creamy cream cheese frosting complements each flavor in the lemon cake and balances out the sweetness of the cake perfectly. The cake is soft and moist, it’s loaded with blueberries and plenty of lemon flavor from three different sources (lemon zest, extract and juice). It’s so bright and refreshing and it just screams summer. You need to make this lemon blueberry cake recipe at least once this summer while all the fresh blueberries are in season. I had a bag of lemons and plenty of fresh blueberries and I was planning on making scones, but I’m WAY more of a cake person. Totally different things, but I wanted to put my fresh fruit to its best use - the scones can wait.

At least I waited until morning to frost it, as much as I wanted to just dive into the cake at midnight. I’m a night owl anyway, and as much I try to break the habit it seems almost impossible, I blame Pinterest.

Every now and then that ‘gotta bake something’ urge hits and you just go with it, right? Who knows why, but I decided to start baking this lemon blueberry cake that late.

The fresh blueberries and lemon cream cheese frosting make this the best summer cake recipe I’ve ever made!Īt 11:00 PM, what’s the best thing to do? Make cake of course! This Lemon Blueberry Cake is extra lemony thanks to the lemon juice, zest, and extract in the batter and frosting.

Lemon cream cheese frosting