This was Mom’s choice for a Mother’s Day dessert. Moms always know best. This was an awesomely delicious cake. Although Dad’s comment was that it needed a new name because it didn’t sound as good as it tasted…his suggestions were “Better than expected Lemon Blueberry Cake” or “Chocolate Lemon Blueberry Cake”…because things sound better with chocolate in the name….even if there’s no chocolate in the cake…? So take our word for it, you will not be sorry if you make this cake. Even if you usually prefer chocolate you’ll still be delighted by the light airy cake, the sweet pop for blueberries, and the creamy frosting.
Since I rarely have an occasion to make a three-layer cake, Mother’s Day was the perfect excuse. This is a great cake for Spring, the lemon is so refreshing and welcoming and fresh blueberries are starting to crop up in the grocery stores. I ended up making this a naked cake, so that there was frosting in between the layers but not around the outside. I thought it was very pretty, but if you love frosting, and/or want a more traditional looking cake double the frosting amount so you’ll have enough for the outside.
What’s your favorite kind of cake? What’s your mom’s favorite treat?
Lemon Blueberry Cake with Cream Cheese Frosting
Serves 16
Adapted from Cooking Classy
- 1 1/2 cups cake flour
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 1 3/4 cup granulated sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 lemons, zested
- 4 large eggs
- 2 tsp lemon extract
- 1 tsp vanilla extract
- 1 cup milk
- 1/4 cup sour cream
- 2 Tbsp fresh lemon juice (about 1 lemon)
- 2 1/2 cups fresh blueberries, rinsed and patted dry (plus more to decorate)
Cream Cheese Frosting (enough for in-between the layers, but double if you’d like frosting around the cake too)
- 16 oz (2 packages) cream cheese, room temperature
- 6 Tbsp unsalted butter, room temperature
- 1 tsp vanilla extract
- 1/4 tsp lemon extract
- 3 cups powdered sugar
In the bowl of a stand mixer or with an electric mixer, beat the cream cheese and butter. Add in the extracts and then slowly add the powdered sugar. Scraping down the sides and the bottom of the bowl as you go.
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