Blueberry Lemon Cake is a moist, flavorful dessert combining sweet blueberries and zesty lemon, topped with a creamy blueberry lemon cream cheese frosting. A delightful and impressive cake for any occasion.
18 oz (510 g) fresh blueberries (for jam)
¾ cup (150 g) granulated white sugar (for jam)
1 tablespoon (15 ml) fresh lemon juice (for jam)
2 ¼ cups (281 g) all-purpose flour (for cake)
1 ½ teaspoons baking powder (for cake)
¼ teaspoon baking soda (for cake)
½ teaspoon salt (for cake)
10 tablespoons (140 g) unsalted butter, softened (for cake)
1 ½ cups (300 g) granulated white sugar (for cake)
3 large eggs, at room temperature (for cake)
2 tablespoons (8 g) lemon zest (for cake)
1 cup (240 ml) buttermilk, at room temperature (for cake)
9 oz (255 g) fresh blueberries (for cake)
1 tablespoon (8 g) all-purpose flour (for tossing blueberries)
¾ cup (168 g) unsalted butter, softened (for frosting)
4 oz (113 g) cream cheese, softened (for frosting)
¼ cup (80 g) blueberry jam (for frosting)
3 ½ cups (455 g) powdered sugar (for frosting)
1 tablespoon (4 g) lemon zest (for frosting)
Frozen blueberries can be used, but make sure to thaw and drain them well.
To make it gluten-free, substitute with a gluten-free flour blend and ensure the baking powder is gluten-free.
Add a tablespoon of dry lavender or lavender extract for a floral twist.
Find it online: https://chocolatecoveredamy.com/blueberry-lemon-cake/