One of my coworkers is leaving for a position that she is much better suited for than her current one. She’s young and in school and has been my morning comic relief for a couple of years now. A while ago, she showed me a picture of a lemon blueberry cake and asked, “Doesn’t that look good?” I agreed, made a mental note, and filed it away that I would make her one when she was on her way to bigger and better things. Today is the beginning of the end of her last week so I brought it in for her and the rest of my coworkers. I cut a few slices, wrapped them in wax paper, and put them in a Tupperware container just for her to take home and freeze before I invited everyone else to help themselves.
for the cake:
- 3 1/3 cups all-purpose flour, spooned & leveled
- 2 cups lemon sugar
- 2 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 1/2 cups butter, at room temperature
- 3 eggs, at room temperature
- 1 tbsp. vanilla extract
- 1 cup sour cream
- 1 cup buttermilk, at room temperature
- 3 cups fresh blueberries, washed, dried, & tossed with 1 tbsp. flour
- Zest of 1 large lemon, or 2 small-medium size lemons
for the frosting:
- 16 oz. cream cheese, at room temperature
- 2 sticks unsalted butter, at room temperature
- 1/4 tsp. of salt
- Zest and juice of 1 large lemon, or 2 small-medium size lemons
- 8 cups powdered sugar, sifted
for the cake:
Preheat oven to 350 degrees. Prepare three 9 inch round pans by greasing the bottoms and sides of the pans and the parchment paper rounds as well; set aside. In a large bowl, whisk together the flour, baking powder, and salt; set aside. To make the lemon sugar, add the zest of the lemon to the sugar, and using the back of a tablespoon, work the zest into the sugar, until fully incorporated. In the bowl of a stand up mixer, cream together the butter and sugar, add the eggs one at time, scraping down the sides and bottom of the bowl after each one. Fold in the sour cream and buttermilk. Add in the flour, baking powder, and salt and stir until just combined. Do not over stir! Gently stir in the blueberries and divide batter amongst the prepared pans. Bake for 35-40 minutes, but begin to check for doneness at 30 minutes. Remove from the oven and allow to cool in pans for 10-15 minutes before removing and transferring to cooling rack to cool completely.
for the frosting:
Cream together the cream cheese and butter until smooth. Add in the salt, lemon juice, and lemon zest and mix together until smooth. Starting with two cups at a time, sift in the powdered sugar and beat well after each addition; scraping down the sides and bottom of the bowl. Using a plate or cardboard round, add one layer of cake, spread 1 cup of frosting, add another layer of cake, spread 1 cup of frosting and with the last layer frost the top and sides. Garnish with fresh blueberries on top, if desired.
Note: I’ve never bought buttermilk, I’ve only ever made it. You can make it by adding either 1 tbsp. vinegar or 1 tbsp. lemon juice to a 1 cup measuring cup and filling the remainder of the way with milk. Stir to incorporate and let sit for 5 minutes. With this recipe, I used the juice of the lemon.
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Wow, this cake looks fantastic! The combination of flavors sounds dreamy. What a nice gesture to make this for your coworker on her last day!
Thank you! It’s a perfect springtime cake.
Ooooo delicious. Love the flavors and layers coming through in this beautiful cake. Love blueberries so it would definitely be a favorite at our house :). Thanks for bringing this to the Fiesta, your friend was sure one lucky gal with a cake like this on her last day.
Thank you, Loretta. It was a big hit with her and my coworkers. I call that Mission Accomplished!
Oh my goodness, this cake looks amazing! I love the combination of lemon and blueberry, one of my all-time favorites. I can’t wait to try the recipe! 🙂
Thank you, Jessica. The lemon & blueberry combo is just one you can’t go wrong with. My coworker has already requested this cake for her birthday – in January!
This looks amazing and lemon and blueberries work so well together. Does it freeze well?
Thank you, Nadia. This is the first time I’d made this cake, and even though I’d reserved some pieces for my coworker to take home and freeze, it never made it that far as she and her boyfriend polished it off throughout the week. However, I’ve had a lot of success with freezing other cakes. I generally cut the remaining cake into slices and then wrap them up in wax paper before securing in an airtight container and placing in the freezer. With this particular cake, I’d do the same, but remove the fresh blueberries on top of the cake. Also, you can always freeze the cakes and make the lemon buttercream frosting for when you plan to serve it.
Mmmmm blueberry and lemon are such a great combination! Your cake looks delicious! Your coworker is one lucky girl to have you as a friend 🙂
Thank you, Ai.You can’t go wrong with blueberry & lemon, right? It’s so refreshing.
Wow this is a beautiful cake! Your coworker is indeed lucky but I am sure your other coworkers already know how talented you are in the kitchen.