Lemon blueberry cake is a delightful treat that brings a burst of brightness and flavor with every bite. I can’t think of a better way to celebrate a sunny afternoon than by sharing this moist cake layered with fresh blueberries and a creamy lemon frosting. It’s perfect for birthdays, picnics, or just a special dessert at home!
This cake truly shines with its combination of tangy lemon and sweet blueberries. The texture is light and fluffy, making it utterly irresistible. Loaded with fresh blueberries, this cake offers a wonderful pop of color and flavor, stunning on any table and sure to make everyone smile.
Why you’ll love this
- Burst of fresh citrus flavor in every bite.
- Soft and fluffy texture that melts in your mouth.
- Versatile for any occasion—birthdays, tea parties, or casual gatherings.
- Can be made ahead and freezes well.
- Simple ingredients that create impressive results.
“A perfect blend of sweet and tangy, this cake is a family favorite!”
Step-by-step overview
Making lemon blueberry cake is a straightforward process that involves mixing dry and wet ingredients separately before combining them harmoniously. The cake bakes to a lovely golden hue, and once cooled, it can be frosted with a creamy lemon frosting that complements its flavors beautifully.
What you’ll need
- 3 cups cake flour (360 grams)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk (180 ml) (room temperature)
- 1/3 cup lemon juice (80 ml) (freshly squeezed)
- 1 cup unsalted butter (226 grams) (softened to room temperature)
- 1 3/4 cups granulated sugar (350 grams)
- 2 tablespoons lemon zest
- 2 teaspoons vanilla extract
- 4 large eggs (room temperature)
- 2 cups blueberries (fresh)
- 2 teaspoons cake flour (or all-purpose flour)
- 1/2 cup unsalted butter (112 grams) (softened)
- 8 oz brick-style cream cheese (226 grams)
- 1 teaspoon lemon juice (freshly squeezed)
- 3 – 4 cups powdered sugar (330-440 grams) (sifted)
- 1 tablespoon whipping cream (as needed)
- 3/4 cup unsalted butter (168 grams) (softened)
- 12 ounces brick-style cream cheese (340 grams) (full fat)
- 1 1/2 teaspoons lemon juice (freshly squeezed)
- 4 1/2 – 5 1/2 cups powdered sugar (495 – 605 grams) (sifted)
- 1-2 tablespoon whipping cream (as needed)
Ingredient notes & swaps
- Cake flour gives a light texture; all-purpose flour can be used but will yield a denser cake.
- Buttermilk adds moisture and tang; you can substitute with a mix of milk and vinegar if necessary.
- Fresh blueberries are recommended for optimal flavor; if unavailable, frozen blueberries may work but ensure they are thawed and drained.
How to make it
This lemon blueberry cake comes together easily, creating a beautiful dessert that everyone will enjoy.
- Preheat the oven to 350°F (180°C). Grease and flour a 9×13 inch cake pan. If you want a layer cake, line the bottoms of the cake tins with parchment paper and grease the sides.
- In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Whisk well and set aside.
- Combine the buttermilk and freshly squeezed lemon juice in a small bowl and whisk. Let it sit while you prepare the batter.
- In a large mixing bowl, beat the softened butter, granulated sugar, and lemon zest until fluffy and light, about 2-3 minutes.
- Add the vanilla extract and then incorporate the eggs one at a time, ensuring to scrape down the sides of the bowl after each addition.
- With the mixer on low speed, alternate adding the flour mixture and the milk mixture to the butter mixture. Start with 1/3 of the flour mixture, followed by half of the milk mix, then another 1/3 of the flour, the remaining milk, and finally the last 1/3 of the flour. Be careful not to overmix; just blend until combined.
- Toss the blueberries with 2 teaspoons of flour, then gently fold them into the batter using a spatula or rubber spatula.
- Pour the batter into the prepared pan(s) and spread evenly.
- Bake for approximately 30-35 minutes for a 9×13 inch pan or 25-30 minutes for layer cakes. The cake is done when a toothpick inserted comes out clean and the top feels firm and slightly springy.
- Let the cakes cool in their pans. If making a layer cake, exercise caution when inverting the pans, and allow them to cool completely.
Pro Tip: When folding in blueberries, do so gently to avoid breaking them apart, which keeps the cake’s color vibrant and its appearance appealing.
Visual doneness cues
- The cake’s top should be lightly golden and springy when touched.
- A toothpick inserted into the center should come out clean or with just a few crumbs.
Helpful cooking tips
- Use room temperature ingredients for a smoother batter and more even mixing.
- If your batter appears too thick, feel free to adjust by adding a little more buttermilk.
- Ensure your baking powder is fresh for the best rise.
Serving suggestions
This lemon blueberry cake is best enjoyed fresh, but you can dress it up with a simple dusting of powdered sugar or serve it with a dollop of whipped cream. Fresh lemon zest on top adds a delightful finishing touch. It pairs well with a light fruit salad or a scoop of vanilla ice cream for a delightful contrast.
How to store & freeze
To keep your lemon blueberry cake fresh, store it in an airtight container at room temperature for up to three days. For longer storage, wrap well in plastic wrap and aluminum foil and freeze it for up to three months. Thaw in the refrigerator as needed.
How to fix common issues
- Dry cake: If your cake turns out dry, it could be overbaked. Next time, reduce the baking time slightly and watch for the visual cues.
- Bland flavor: For more flavor, consider increasing the amount of lemon zest or even adding a lemon syrup to soak into the cake layers for added moisture and flavor.
- Soggy bottom: A soggy base may result from underbaking or overmixing. Ensure you bake until fully cooked, and avoid overfolding the batter when adding blueberries.
Recipe variations
Consider replacing some of the flour with almond flour for a nuttier flavor or adding poppy seeds alongside the blueberries for an extra crunch. You could also experiment with different types of berries, such as raspberries or blackberries, for a unique twist.
Common questions
Can I use frozen blueberries?
Yes, frozen blueberries can be used, but ensure they are thawed and drained to avoid adding extra moisture to the batter.
Can this recipe be made gluten-free?
Absolutely! Substitute the cake flour with a 1:1 gluten-free flour blend to achieve a similar texture.
How can I make the frosting less sweet?
To balance the sweetness of the frosting, add a bit more lemon juice or even a pinch of salt to offset the sugar.
Can I make this cake ahead of time?
Yes, you can prepare the cake a day in advance. Just wrap it well to maintain freshness, and frost it on the day you plan to serve.
This lemon blueberry cake is a delightful blend of flavors and textures, making it a perfect addition to any gathering or a simple treat for yourself. Enjoy each bite, and be prepared to share—though you might want to keep a slice for yourself!
Lemon Blueberry Cake
Ingredients
Method
- Preheat the oven to 350°F (180°C). Grease and flour a 9×13 inch cake pan or line the bottoms of cake tins with parchment paper for a layer cake.
- In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Whisk well and set aside.
- Combine the buttermilk and lemon juice in a small bowl and whisk. Let it sit while you prepare the batter.
- In a large mixing bowl, beat the softened butter, granulated sugar, and lemon zest until fluffy and light, about 2-3 minutes.
- Add the vanilla extract and incorporate the eggs one at a time, scraping down the bowl after each addition.
- With the mixer on low speed, alternate adding the flour mixture and the milk mixture to the butter mixture.
- Start with 1/3 of the flour mixture, then half the milk mix, another 1/3 of the flour, remaining milk, and lastly the last 1/3 of the flour. Blend until combined without overmixing.
- Toss the blueberries with 2 teaspoons of flour and gently fold them into the batter.
- Pour the batter into the prepared pan(s) and spread evenly.
- Bake for approximately 30-35 minutes for a 9×13 inch pan or 25-30 minutes for layer cakes. The cake is done when a toothpick comes out clean.
- Let the cakes cool in their pans completely.
- In a bowl, beat the softened butter and cream cheese until smooth. Add lemon juice and sifted powdered sugar, adjusting consistency with whipping cream as needed.
- Frost the cooled cake with the creamy lemon frosting and serve. Enjoy!