Lemon Blueberry Cake with Lemon Frosting -

Lemon Blueberry Cake with Lemon Frosting

A bright and tender cake bursting with juicy blueberries and topped with silky lemon cream cheese frosting that brings pure sunshine to every slice!

Prep Time15

Cook Time50

Chilling Time4

Total Time5 5

Course: Dessert, Snack

Cuisine: American

Keyword: Cake, Desserts, Gluten-Free, Lemon Blueberry, Lemon Frosting, NYE, Sweet Treat

Servings: 16

2 cups Unsalted Plant-Based Butter At room temperature
16 oz Plant-Based Cream Cheese At room temperature. Note, I also prefer to use the block vs. the tube, I find the blocks have less moisture
3 cups Powdered Sugar Sifted
¼ cup Lemon Juice About the juice of 2 lemons
2 tbsp Lemon Zest About the zest of 2 lemons

Combine plant-based milk with lemon juice and set aside for around 5 minutes to create plant-based buttermilk.
Preheat oven to 350°F. Grease and line two 8-inch cake pans with parchment paper, cut to fit as needed. I really recommend lining the pans so the cakes do not stick to the bottom of the pans.
Sift the flour, baking powder, and baking soda into a large mixing bowl. Then, add the sugar and salt and whisk to combine. Stir the oil, applesauce, vanilla, and lemon zest into the plant-based buttermilk. Then pour it into the flour mixture and mix everything just until the ingredients are combined. Don't overmix or your cakes will be dense!
Divide the batter evenly between the two cake pans and bake for about 30 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
Optional: Wrap each cake in plastic wrap and refrigerate at least 2 hours until well chilled, because this makes them easier to cut evenly.

Place a small pot over medium heat. Add the blueberries, sugar, and lemon juice to the pot and bring to a simmer. Simmer until the blueberries are soft and the sauce has thickened, about 10 to 15 minutes, stirring often so the bottom does not burn.
If the blueberry filling looks too liquid, you can thicken it with a cornstarch slurry. Take 1 tbsp of cornstarch and dissolve it in a little water, then add it to your blueberry filling. Mix it in and allow the blueberry filling to thicken.
Allow the filling to cool completely before trying to assemble the cakes. It is really best to refrigerate this overnight before assembling your cakes.

In a large mixing bowl or stand mixer, cream the plant-based butter until creamy and fluffy, about 5 minutes. Then add the plant-based cream cheese and mix again, until it is light and fluffy, about another 5 minutes. Lastly, sift in powdered sugar, lemon juice, and lemon zest, and mix again until creamy and well combined.
If the frosting is too firm and not spreadable, stir in more lemon juice. If it is too soft, add more powdered sugar.

Cut each, totally cooled cake horizontally in two equal layers. Place one cake layer on a serving plate.
Spread about ⅛ of the lemon frosting over the cake so that it’s higher around the edges, kind of like building a little wall, to hold the blueberry filling inside. Then spread ⅓ of the blueberry filling inside.
Place the next layer of cake on top of the filling and then repeat what you just did, spreading about ⅛ of the frosting, building a little wall around the edge, followed by another ⅓ of the blueberry filling, and repeat for the third layer.
Place the fourth cake layer on top and spread the remaining lemon frosting over it. Place a cake ring around and chill for about 3 to 4 hours in the fridge before decorating and serving.
Chill the rest of the frosting along with the cake. After the chilling time, frost the cake with the rest of the lemon frosting and any decorations you would like!
Storage Instructions: Store leftover cake in an airtight container in the refrigerator, where it will stay fresh for 3 to 4 days; the frosting helps keep it moist and the flavors bright.