Lemony Blueberry Cake

Lemon Blueberry Cake with  Amsterdam Chefanie Sheets  

Lemon Blueberry Cake with Amsterdam Chefanie Sheets 

Perfect for any occasion but especially at the height of July blueberry season, this sweet and sour cake is a staple at any summer soirée! Inspired by Sally's Baking Addiction, this recipe has 3 major components: the cake, the macerated blueberries, and the cream cheese frosting. While the cake is baking, put together the mixture for the macerated blueberries. Note: the blueberries will be even more flavorful the longer they sit in the sugary amaretto & this step can be done the day before. 



    •      3/4 cup flour 

    •      1 t baking powder

    •      1/2 t salt

    •      1/4 cup butter

    •      ½ cup sugar

    •      1 egg

    •      1 t pure vanilla extract

    •      1/4 cup buttermilk

    •      The zest from 2 lemons

    •      The juice of 1 lemon

    •      ½ cup fresh blueberries

Cream Cheese Frosting:

    •      8 oz cream cheese, softened 

    •      1/4 cup butter, softened 

    •      1.5 cup confectioners' sugar

    •      1 T milk

    •      1 t vanilla extract

    •      1 pinch salt

Macerated Blueberries:

    •    ½ cup fresh blueberries

    •    1/4 cup sugar

    •    ½ lemon, juiced

    •   1/8 cup Amaretto  


  •    Preheat oven to 350

  •    Prepare 2-3 4-inch cake pans by spraying with canola oil.  

  •    Whisk flour, baking powder, and salt together in a large bowl. Set aside.

  •    In a large mixing bowl, beat butter until smooth and creamy. Add the granulated sugar and beat until creamed. 

  •   Add eggs one at a time, then add vanilla. Beat until combined. 

  •   Slowly add dry ingredients then add the buttermilk, lemon zest, and lemon juice. Beat everything until incorporated. 

  •   Finally, cover blueberries with 1 T flour & fold into cake batter.

  •   Pour cake batter into prepared pans and bake for 30 minutes or until the tops are golden.

  •   While the cake is in the oven (if not earlier), combine ingredients for Macerated Blueberries; using a fork, gently mash the blueberries and allow to sit for at least 30 minutes.

  •   For the cream cheese frosting, whisk together ingredients for frosting until fluffy & smooth. 

  •   Remove cakes from the oven, allow cakes to cool for 15 minutes and then remove from pan. 

  •    Refrigerate cakes for 15 minutes, then using a serrated knife cut off top “bump.”

  •    Once the cakes have cooled, spread Cream Cheese Frosting in between each cake layer & sprinkle macerated blueberries.  

  •    Spread remaining frosting around the sides of the layered cake.

  •    Apply #ChefanieSheet & enjoy!


30 minutes active time, 70 minutes total time. Serves 6.

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