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Blueberry Lemon Cake with Lemon Cream Cheese Frosting

Servings 8



  • 1 cup plus 3 T. cake flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup 1 stick unsalted butter, room temperature3/4 cup sugar
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 tsp. vanilla extract
  • 1/2 tsp. grated lemon peel zest
  • 1 1/2 cups fresh blueberries about two half-pint packages


  • 1 8- oz. package cream cheese room temperature
  • 6 T. 3/4 stick unsalted butter, room temperature
  • 2 cups powdered sugar
  • 1/2 teaspoon grated lemon peel zest
  • 1/2 teaspoon vanilla extract


  • Preheat the oven ton 350 degrees. Butter three 6-inch cake pans and line the bottoms with parchment paper, then butter the parchment and dust the pans with flour.
  • Sift together the cake flour, baking powder and salt.
  • Combine the milk, vanilla and lemon zest and set aside. Rinse the blueberries and pat dry. Grab 1 1/2 tsp. of the flour mixture and toss the blueberries with it until the berries are all coated.
  • Beat the butter on medium to high speed with a mixer until fluffy. Gradually add the sugar and beat well. Add the eggs, one at a time, beating well after each addition.
  • Turn the mixer speed to low, and alternately add the flour mixture and milk mixture in three equal portions each, until the ingredients are incorporated. Do not overmix or use a high speed as that can cause the cake batter to toughen.
  • Gently fold the blueberries into the batter, then divide among the three cake pans. Bake for 20-25 minutes, or until a wooden toothpick in center comes out clean.
  • Remove from oven, and allow the layers to cool for 10 minutes in the pan, then carefully remove them from the pan to cool completely on a wire rack. Peel the parchment paper from the bottoms of the layers.

Make frosting (recipe below).

  • Beat the cream cheese and butter together until light and fluffy. Gradually add the powdered sugar, beating well. Add the lemon zest and vanilla extract and mix to incorporate.
  • If the frosting seems too runny or floppy to spread, refrigerate it for about 30 minutes to firm it up.
  • To frost the cake, place one layer on a platter and spread about 1/3 cup of frosting on the top. Add another layer, and spread another 1/3 of frosting on the top. Then, add the third layer, and frost the top and the sides of the cake. Garnish with thin, twisted lemon slices and fresh blueberries if desired.


[NOTE: If you’d like to make the full-size version of this cake with 9-inch cake pans, either refer to the original recipe or double the ingredients listed above.]