This Lemon Blueberry Cake is what happens when a muffin runs smack into the side of a cake!  Featuring muffin-like layers of cake topped with lemon cream cheese frosting, this dessert is mighty tasty!

This Lemon Blueberry Cake is what happens when a muffin runs smack into the side of a cake!  Featuring muffin-like layers of cake topped with lemon cream cheese frosting, this dessert is mighty tasty!

 

Lemon Blueberry Cake Recipe

This Lemon Blueberry Cake is what happens when a muffin runs smack into the side of a cake!  Featuring muffin-like layers of cake topped with lemon cream cheese frosting, this dessert is mighty tasty!

Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings 16 slices
Calories 630 kcal

Recipe Notes

Ingredients

For the Cake

3 cups all-purpose flour
1 Tbsp baking powder
¼ tsp salt
1 cup milk
¾ cup sour cream
1 Tbsp vanilla extract
¼ cup lemon juice
1 Tbsp lemon zest
1 cup unsalted butter room temperature
2 cups sugar
2½ cups fresh blueberries
6 large egg whites

For the Cream Cheese Frosting

12 oz. cream cheese room temperature
1 cup unsalted butter room temperature
2 tsp vanilla extract
2 tsp lemon juice
1 Tbsp lemon zest
4 cups powdered sugar
{optional} additional blueberries for decorating

Instructions

For the Cake

  • Grease and flour (3) 8” round cake pans; set aside.
  • Preheat oven to 325°F.
  • In a medium bowl, sift together the flour, baking powder and salt; set aside.
  • In a separate bowl, whisk together the milk, sour cream, vanilla extract, lemon juice and lemon zest; set aside.
  • Using a countertop mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy (~3-4 minutes on medium-high speed).
  • Add ~½ of the flour mixture to the bowl; mix on low speed until well combined.
  • Add the milk mixture to the bowl. Mix on low until well combined.
  • Add the remaining flour mixture; mix on low until well combined. (Tip: Don’t forget to scrape down the sides of the bowl to ensure all ingredients are fully mixed.)
  • Fold the blueberries into the cake batter.
  • In a separate bowl, beat egg whites on medium speed until stiff peaks form. Carefully fold the egg whites into the cake batter until fully mixed.
  • Divide the batter evenly between the 3 cake pans. Bake at 325°F for 38-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

For the Cream Cheese Frosting

  • Using a countertop mixer, cream together the cream cheese and butter until well combined.
  • Add vanilla extract, lemon juice, lemon zest and powdered sugar (½ cup at a time) until frosting reaches desired consistency.
  • Beat on medium-high speed for 2-3 minutes, or until fluffy.

To Frost Cake

  • Place one layer of cake on large platter. Spread ~¾ cup of frosting on top. Repeat with 2nd and 3rd layers of cake. Use remaining frosting on top and sides of cake.
  • {Optional} Garnish top of cake with fresh blueberries.

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