why make this recipe
Lemon Blueberry Cake is a delightful dessert perfect for any occasion. This cake combines the bright, tangy flavors of lemon with the sweet burst of blueberries, creating a light and refreshing treat. Whether you’re celebrating a birthday, enjoying a sunny afternoon, or just craving something sweet, this cake will impress your family and friends with its vibrant colors and delicious taste.
how to make Lemon Blueberry Cake
Ingredients
- 1/2 cup (113g) salted butter (softened to room temperature)
- 1 3/4 cups (350g) granulated sugar
- 2 Tablespoons lemon zest (from 3-4 lemons)
- 1/3 cup (90ml) vegetable or canola oil
- 4 large eggs (room temperature)
- 1 Tablespoon pure vanilla extract
- 2 3/4 cups (388g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (240ml) buttermilk
- 1/2 cup (120ml) lemon juice (from 4-5 lemons)
- 2 cups (340g) fresh or frozen blueberries (12-ounces)
- 1 Tablespoon all-purpose flour
- 8 ounces (226g) full-fat brick cream cheese (softened to room temperature)
- 1/2 cup (113g) salted butter (softened to room temperature)
- 4 cups (480g) powdered sugar
- 1 teaspoon lemon zest
- 1 Tablespoon fresh lemon juice
- Additional blueberries & lemon slices or lemon zest (for decorating)
Directions
- Preheat the oven to 350°F. Line three 8-inch cake pans with parchment paper circles and spray with baking spray or brush with cake release.
- In a large bowl, beat the butter, granulated sugar, and lemon zest using a hand mixer or stand mixer on medium-high speed until creamy and light, about 2-3 minutes. Add the oil and beat for another 2-3 minutes until combined and light. Scrape the bottom and sides of the bowl.
- Add the eggs and vanilla, mixing until combined, about 1 minute.
- Add the flour, baking powder, baking soda, and salt. Mix on low speed just until combined and only a few streaks of flour remain.
- Add the buttermilk and lemon juice, mixing just until combined. Scrape the bottom and sides of the bowl.
- Toss the blueberries with the remaining 1 tablespoon of flour, then gently stir them into the cake batter. The batter will be thick. Divide the batter evenly between the prepared cake pans.
- Bake for 24-28 minutes or until a cake tester inserted into the middle of each layer comes out clean with just a few crumbs clinging to it. Cool completely in the pans before assembling the cake.
- To make the frosting, beat the cream cheese and butter on medium-high speed in a large mixing bowl until creamy, smooth, and completely combined, about 2-3 minutes. Add the powdered sugar, lemon zest, and lemon juice. Beat again just until combined. Do not overbeat.
- Level the cake layers, if needed, then frost and decorate with blueberries and lemon slices or lemon zest. Refrigerate for at least 45 minutes to help set the frosting before slicing and serving. Store the cake in the fridge for up to 5 days.
how to serve Lemon Blueberry Cake
Serve Lemon Blueberry Cake chilled or at room temperature. It can be enjoyed as a dessert after dinner, a sweet treat for an afternoon snack, or even as a special breakfast item. Pair it with a cup of tea or coffee for a delightful experience.
how to store Lemon Blueberry Cake
Store any leftovers of your Lemon Blueberry Cake in the refrigerator. Cover it with plastic wrap or place it in an airtight container. The cake will stay fresh for up to 5 days.
tips to make Lemon Blueberry Cake
- Make sure your butter and cream cheese are softened to room temperature for easy mixing.
- Use fresh blueberries for the best flavor, but frozen blueberries can work too—just do not thaw them before adding.
- When frosting, apply a thin layer first (crumb coat) and refrigerate for a few minutes. Then add the final layer of frosting for a smoother finish.
- Feel free to adjust the lemon juice and zest to your taste to achieve the desired tartness.
variation
- You can add a lemon glaze on top of the frosting for extra sweetness and tang.
- Consider adding lemon curd between the layers for an extra burst of flavor.
FAQs
Can I make this cake ahead of time? Yes, you can bake the cake layers a day before. Wrap them tightly in plastic wrap and store them in the fridge until you’re ready to frost and serve.
Can I use other fruits instead of blueberries? Yes! Raspberries or strawberries can also work well in this recipe. Just remember to adjust the amount based on the fruit you choose.
Is there a gluten-free option for this cake? Yes, you can use a gluten-free all-purpose flour blend in place of regular flour. Just ensure it contains xanthan gum or another binding agent for best results.
Lemon Blueberry Cake
Ingredients
Method
- Preheat the oven to 350°F. Line three 8-inch cake pans with parchment paper and spray with baking spray or brush with cake release.
- In a large bowl, beat the butter, granulated sugar, and lemon zest using a hand mixer on medium-high speed until creamy and light, about 2-3 minutes.
- Add the oil and beat for another 2-3 minutes until combined and light.
- Add the eggs and vanilla, mixing until combined, about 1 minute.
- Add the flour, baking powder, baking soda, and salt. Mix on low speed just until combined.
- Add the buttermilk and lemon juice, mixing just until combined.
- Toss the blueberries with the remaining flour, then gently stir them into the cake batter.
- Divide the batter evenly between the prepared cake pans.
- Bake for 24-28 minutes or until a cake tester inserted into the middle of each layer comes out clean with just a few crumbs.
- Cool completely in the pans before assembling the cake.
- In a large mixing bowl, beat the cream cheese and butter on medium-high speed until creamy and smooth.
- Add the powdered sugar, lemon zest, and lemon juice. Beat until combined.
- Level the cake layers if needed, then frost and decorate with blueberries and lemon slices or zest.
- Refrigerate for at least 45 minutes before slicing and serving.