The Best Lemon Blueberry Cake with Fresh Milled Flour

5 from 1 vote

The Best Lemon Blueberry Cake with Fresh Milled Flour

Imagine biting into a slice of cake that carries the bright, zingy aroma of fresh lemons mingled with bursts of juicy, sweet blueberries. This Lemon Blueberry Cake isn’t just any cake—it’s made using flour freshly milled at home, giving it a rustic texture that’s as delightful as the flavor. Topped with a smooth, tangy cream cheese icing, it’s the kind of cake that makes you pause and savor each bite. Whether you’re looking for a springtime treat or a cheerful dessert for a special occasion, this recipe offers a lovely blend of natural ingredients and comforting sweetness.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 30

Cooling Time 1

Total Time 1 50

Servings slices

Calories 675kcal

Ingredients

Cake:

½ cup softened butter 115 grams
1 ¾ cups maple sugar or sugar 305 grams
⅓ cup avocado oil 70 grams
4 large eggs
3 teaspoons vanilla
¾ cup buttermilk 195 grams
½ cup + 1 tablespoon fresh squeezed lemon juice 133 grams
2 tablespoons lemon zest
3 ¾ cups fresh milled soft white wheat flour sifted and finely milled (420 grams)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ⅓ cups fresh blueberries 185 grams
1 tablespoon fresh milled flour

Cream Cheese Icing:

8 ounces softened cream cheese 226 grams
½ cup softened butter 115 grams
1 tablespoon heavy cream or milk
1 teaspoon vanilla
3 cups powdered sugar 300 grams

Instructions

Preheat the oven to 350 degrees F.
Prepare three 7-8 inch cake pans by greasing with butter and coating with flour, or grease well with cooking spray.
In the bowl of a stand mixer, beat the butter until light and fluffy, a couple minutes.
Add the sugar and beat until smooth.
On medium speed, add the oil and vanilla and mix together, then add the eggs.
In a large bowl, combine the 3 ¾ cups of flour, baking powder, baking soda, and salt.
Add to the cake batter and mix until incorporated.
Then add the buttermilk, lemon zest, and lemon juice. Mix until just combined.
In a medium bowl, toss the fresh blueberries with 1 tablespoon of flour, then carefully fold into the cake batter.
Evenly distribute the batter between 3 cake pans, about 2 ½ to 3 cups of batter each.
Bake for 30-35 minutes until lightly golden brown on the edges and a toothpick inserted in the center comes out clean.
Allow the cakes to rest for 10 minutes, then remove from the pan and let cool on a wire rack.
While the cake bakes, prepare the icing by beating the cream cheese until smooth.
Add the butter and beat until smooth. Add the powdered sugar and vanilla and beat until combined.
Add the milk if needed to reach your desired consistency.
Spread on the cake after it has cooled.
Best served after it has chilled in the fridge!

Nutrition