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–+ servings

Blueberry Lemon Cake

I LOVE the freshness of this blueberry lemon cake! We all love cake! Vanilla cake, chocolate cake, cheesecake, pound cake, you name it! But what I have here today is a cake like no other: The blueberry lemon cake!
David Murphy
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Serving Size 12

Ingredients

For the Cake

  • 2 sticks butter soft
  • 3 cups sifted cake flour
  • 2 cups sugar
  • 4 eggs room temp
  • 1 cup milk I used whole
  • 3 tbsp baking powder I know it seems like a lot, but it's accurate
  • 1/2 tsp salt
  • 1 large lemon juiced (Approx 2 tsp lemon juice)
  • 1 tbsp lemon zest
  • ◦ reserve remaining zest and juice for buttercream
  • 3 cups fresh blueberries frozen can be used if well drained, although the top should still have fresh blueberries (1/2 cup)
  • 2 1/2 cups for cake batter and 1/2 cup for topping

For Buttercream

  • 3 cups powdered sugar
  • 1/3 cup butter soft
  • 1/2 cup shredded coconut sweetened, unsweetened, or a combination of the two may be used
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice

Instructions

  • Set oven to 350° F
  • Spray pan with oil and toss with flour. Set aside.
  • In large bowl, cream butter. Gradually add in sugar, cream until light and fluffy.
  • Beat in eggs, one at a time.
  • Sift together cake flour, baking powder, and salt.
  • Alternate adding flour mixture and milk, blending each, but do not over mix.
  • Zest lemon, set aside zest for buttercream frosting.
  • Cut lemon in half and juice. Add juice to cake batter and set aside the rest for buttercream. Add zest to batter.
  • In a small bowl, mix 2 1⁄2 cups fresh blueberries with 1 tbsp cake flour. Toss blueberries until coated with flour. Gently fold in blueberries to cake batter.
  • Pour cake batter into 9x13 pan. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean.
  • Set cake on a cooling rack until completely cooled.
  • Prepare buttercream.
  • In a medium saucepan lightly sprayed with oil, heat shredded coconut on medium low heat until very lightly toasted. Quickly remove from heat and set aside.
  • In a small bowl, blend together softened butter and powdered sugar.
  • Add lemon juice. If more liquid is needed to create the buttercream consistency, use milk.
  • Frost cooled cake with buttercream. Sprinkle cake with toasted coconut. Sprinkle cake with reserved 1 tbsp lemon zest. Top cake with reserved 1⁄2 cup fresh blueberries.
  • Slice and serve cake. Enjoy!