blueberry lemon cake with cream cheese frosting

blueberry lemon cake with cream cheese frosting

happy august 31st!

tomorrow is september already…and uh, how is that possible?! this month flew by, another reminder that 2019 is slipping through my fingers.

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i’ve always marked august as the end of summer in my mind. as a kid, it meant school was starting soon, since school always started the day after labor day. as an adult, it’s a reminder that i’m another year older and labor day is coming (and thank goodness because it is always much needed).

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i turned 26 this past week, and it feels…quite the same lol. as for goals this year, nothing drastically different- just more maturity and more growth in whatever way God stretches me. also exercise, because i really need to get on that. walking up three flights of stairs everyday does not count, no matter how much i tell myself.

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another thing with summer ending is having to say goodbye to all the precious fruits- berries, watermelon, and stone fruits! so i’m doing my best to rush through my fresh summer fruit recipes (though realistically you’ll probably only see one or two more at the pace i blog at hahha)- but just note that you can almost always substitute with frozen fruit. i’ll try to note if frozen fruit won’t work.

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this blueberry lemon cake was essentially a birthday cake to myself. i ate a couple slices with c and my roommate, and i left the rest in the kitchen at work, and it was gone within the first two hours. in work-speak, that means it was well-received.

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unfortunately though, the first layer ended up a little pound cake-esque, less moist and more structured. I didn’t troubleshoot to figure out why it ended up that way- could be oven temp, overmixing, etc. but, it was still delicious. that’s my disclaimer.

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the cake is moist and tangy from the lemon, refreshing with the random bursts of blueberries, and perfecto with silky cream cheese frosting. highly recommend, especially as summer comes to an end!

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baker’s notes: fresh blueberries are always preferred, but if you end up needing to use frozen blueberries, totally fine, no need to thaw. the berries may start to bleed into the cake batter, so be careful as you fold them in.

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blueberry lemon cake with cream cheese frosting

makes one 3-layer 8- or 9-inch cake
adapted barely from sally’s baking addiction

lemon blueberry cake
1 cup unsalted butter, softened
1 1/4 cups granulated sugar
1/2 cup packed light brown sugar
4 eggs, at room temp
1 teaspoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
2 tablespoons lemon zest
1/2 cup lemon juice (about 3 medium lemons)
2 cups blueberries, fresh (see baker’s note if using frozen),
tossed in 1 tablespoon of all-purpose flour

cream cheese frosting
8 ounces full-fat brick style cream cheese, softened
1/2 cup unsalted butter, softened
3 1/2 cups powdered sugar
2 tablespoons milk or heavy cream
1 teaspoon vanilla extract
pinch of salt


make the cake: preheat oven to 350 f. grease and line three 8- inch cake pans.

in the bowl of an electric mixer, with the paddle attachment, beat the butter on high until creamy. add the granulated sugar and brown sugar; beat on medium-high until light and fluffy. add the eggs and vanilla, and beat until combined. scrape down the bowl.

in a large bowl, whisk together the dry ingredients- the flour, baking powder, and salt. mix the flour mixture into the butter mixture, stirring until a couple flour streaks remain. stir in the milk, lemon zest, and lemon juice, and mix until just combined. fold in the flour-coated blueberries. the batter will be thick, but also do not overmix.

pour the batter into your prepared cake pans. bake each layer for about 22-25 minutes, or until a toothpick inserted in the center comes out clean. remove from the oven and let cool completely before frosting.

make the frosting: in a large bowl (ideally in a bowl of an electric mixer), beat together the butter and cream cheese until smooth. add the powdered sugar, heavy cream or milk, vanilla, and salt, and beat for about 3 minutes until smooth and silky.

assemble the cake: trim the tops of cake layers as needed to create a flat surface. place one cake layer on a cake stand or serving plate. cover the top of that layer with cream cheese frosting, spreading it evenly. repeat with remaining layers.finish frosting the cake by spreading the frosting over the top and sides of the cake. chill the cake and frosting for a bit if you feel like your frosting is getting runny as you try to assemble the cake.

chill the cake for at least an hour before slicing and serving. enjoy!!!

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grace (it’s me below!)

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