Lemon Blueberry Cake

This pretty layered lemon blueberry cake is what happens when two of the best spring-summer flavors get married. Like two lovebirds in a June wedding, lemon and blueberry are perfect together. The pairing of zesty lemon cake with the unexpected bursts of blueberry sweetness is impossible to deny. And the bright but luxurious lemon cream cheese frosting seals the deal. Spring recipes like blueberry lemon cake add sunshine to any holiday brunch, backyard picnic or afternoon tea with a friend.

Lemon Blueberry Cake Ingredients

• Butter: Butter creates a rich, moist cake texture and adds flavor. Be sure to soften the butter for easy creaming with the sugar.
• Sugar: Sugar does more than sweeten—it’s key to a soft, fluffy cake. Creaming sugar with butter incorporates air into the batter, making the cake light and airy.
• Eggs: Eggs add moisture and help the cake hold its shape. Using room-temperature eggs ensures they blend evenly into the batter.
• Lemon zest and juice: Lemon adds bright, tangy notes that cut through the sweetness. The zest provides a punch of fragrant citrus oils, while the juice gives the batter the ideal balance of tartness.
• Vanilla extract: The best vanilla extract enhances all the other ingredients without overpowering them.
• All-purpose flour: Flour gives the cake its structure. All-purpose flour is the perfect type of flour for this recipe because it has the right balance of gluten to keep the cake from being too dense or light.
• Baking powder: A leavening agent like baking powder helps the cake rise and become light and fluffy. Be sure to test your baking powder for the best results—old powder can leave your cake flat.
• Salt: Salt enhances the flavors and balances the sweetness of the cake.
• Buttermilk: Buttermilk adds moisture and gives the cake a subtle tanginess that complements the lemon. If you don’t have buttermilk, you can easily make buttermilk with milk and lemon juice or vinegar.
• Fresh blueberries: Blueberries bring a juicy burst of sweetness to every bite and add color and texture to the mix. Fresh blueberries are ideal, but frozen berries work if that’s what you have.
• Cornstarch: Cornstarch prevents the blueberries from sinking during baking. This small step makes a big difference in the texture of the finished cake.
• Lemon frosting: Blending cream cheese, butter, confectioners’ sugar, lemon juice and zest, and vanilla extract creates a smooth, sweet frosting. Full-fat cream cheese is the way to go for a more indulgent frosting. The citrus will balance the flavor and keep it from getting too heavy.
• Garnish: Garnish the cake with fresh blueberries and a sprinkle of lemon zest.

Directions

Step 1: Prep the pans

Preheat the oven to 350°F. Line the bottoms of three greased 9-inch round baking pans with parchment and grease the paper.

Editor’s Tip: If making this in a 9×13-inch pan, increase the baking time to ensure the cake bakes.

Step 2: Make the batter

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In a large bowl, cream the butter and sugar until light and fluffy, five to seven minutes. Add the eggs, lemon juice, lemon zest and vanilla; beat at medium speed until smooth, for one to two minutes.

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In another bowl, whisk together the flour, baking powder and salt.

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Add the dry ingredients to the creamed mixture, alternating with the buttermilk. Beat well after each addition.

Editor’s Tip: Start and end with the dry ingredients when alternating with the buttermilk. Be careful not to overmix; stop when you no longer see flour in the batter.

Step 3: Add the berries

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In a small bowl, toss together the blueberries and cornstarch.

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Fold the blueberries into the cake batter.

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Transfer the batter to the prepared pans.

Editor’s Tip: To be exact, weigh the batter in the pans using a digital scale. That way, you’ll have equal amounts before baking and evenly thick cakes once baked.

Step 4: Bake and cool

Bake the cakes until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to wire racks; remove the paper. Cool completely.

Editor’s Tip: The parchment will help you get the cakes out of the pans, but don’t jump the gun taking them out. Warm cake is much more likely to crumble; hold off on frosting until it’s completely cooled.

Step 5: Make the frosting

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In a large bowl, beat the cream cheese and butter on medium speed until fluffy. Add the confectioners’ sugar, lemon juice, lemon zest and vanilla; beat until smooth.

Step 6: Decorate the cake

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Spread the frosting between the layers and over the top and side of the cake.

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If desired, garnish with additional blueberries and lemon zest.

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Lemon Blueberry Cake Variations

• Change the berries: For a different lemon berry cake, use raspberries or blackberries instead of blueberries—or a mix of all three.
• Add a lemon curd layer: Add a layer of homemade lemon curd between the cake layers for an extra burst of tangy goodness.
• Experiment with almond: Infuse the frosting with almond extract for an added dimension of flavor. Its nutty, aromatic vibes complement the lemony flavors.
• Go cuckoo for coconut: Stir shredded coconut into the blueberry lemon cake batter for a tropical vibe, which pairs beautifully with the lemon and blueberry.

How to Store Lemon Blueberry Cake

Because of the cream cheese frosting, you must store the lemon blueberry cake recipe in the fridge. Cover it well so it doesn’t dry out. It will last in the refrigerator for five to seven days. Pro tip: Let it come to room temperature before serving for the best flavor.

Can you freeze lemon blueberry cake?

Yes, freezing cake is easy. To freeze unfrosted cakes, wrap them tightly (in storage wrap and foil or in a zip-top bag) and store them in the freezer for up to two months. Allow the cakes to thaw in the refrigerator before using. To freeze frosted cakes, place a decorated cake uncovered in the freezer until the frosting sets. Then wrap it tightly, label it with a date and store it for up to two months.

Lemon Blueberry Cake Tips

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What’s the trick to keeping blueberries from sinking in cake batter?

Nobody likes a layer of blueberries at the bottom of the cake! What a mess! To keep blueberries from sinking into the batter, toss them in cornstarch before folding them into the cake mixture.

How do you get a clean slice of blueberry lemon cake?

To get that perfectly clean slice of lemon berry cake, use a sharp serrated knife. Dip the knife in warm water between slices and wipe it clean before each cut.

When should you serve lemon blueberry cake?

This lemon blueberry cake recipe tastes like spring and egg hunts! Think Easter brunch, summer gatherings or afternoon tea. It’s an excellent dessert for birthday parties, baby showers, or any occasion that calls for something refreshing and indulgent.