Blueberry lemon cake

Juliet Hemmati/Staff

While baking simple cookies and other quick bites during the semester may have been enough to satisfy our sweet tooth, with summer upon us, we at the Clog know we can get more complicated. But what should you make on your next lazy weekend? Luckily, we have an idea. Blueberries and lemons are a match made in heaven. Screaming summer, this blueberry lemon cake is the perfect dessert to take to a barbecue in Tilden Park or a picnic on sunny Memorial Glade. This tangy, sweet dessert serves about 10, so it’s perfect for sharing with friends.

Adapted from Sally’s Baking Addiction.

What you’ll need:


1/2 cup unsalted butter at room temperature

3/4 cup granulated sugar

2 large eggs at room temperature

1/2 tablespoon vanilla extract

1 1/2 cups sifted all-purpose flour

1/2 tablespoon baking powder

1/2 teaspoon salt

1/2 cup buttermilk

juice of two lemons

3/4 cup frozen blueberries

1 tablespoon all-purpose flour


4 ounces brick-style cream cheese at room temperature

1/2 cup unsalted butter at room temperature

1 3/4 cup granulated sugar

1 tablespoon buttermilk

1 teaspoon vanilla extract

pinch of salt


Juliet Hemmati/Staff

What you’ll do


  1. Preheat oven to 350 degrees Fahrenheit and lightly grease a medium-sized pan.
  2. Place butter into a large bowl and mix with a handheld mixer until creamy. Then add sugar. Add vanilla and egg and beat until all the ingredients have come together.


    Juliet Hemmati/Staff

  3. Place the flour, baking powder, and salt into a medium sized bowl.


    Juliet Hemmati/Staff

  4. Mix the dry ingredients into the wet ingredient bowl.
  5. Add the milk and lemon juice. Mix well.


    Juliet Hemmati/Staff

  6. Toss the blueberries in 1 tablespoon flour so they won’t burst in the cake. Gently add them to your batter.


    Juliet Hemmati/Staff

  7. Transfer your batter to your greased baking pan.
  8. Bake for about 25 to 30 minutes or until you can insert a toothpick into the cake and it comes out batter-free.


    Juliet Hemmati/Staff


  1. Beat the cream cheese and butter in a medium-sized bowl with a handheld mixer until creamy.
  2. Add sugar, buttermilk, vanilla extract and salt. Continue to beat until you achieve a thick, fluffy consistency.


  1. Assemble cake, as desired, with frosting, blueberries and lemon slices.
  2. Enjoy!

Contact Juliet Hemmati at [email protected].