Lemon Blueberry Cake Recipe

If you’re searching for a show-stopping dessert that balances bright citrus with bursts of juicy berry, let me introduce you to Lemon Blueberry Cake. This cake is ultra-moist, dotted with plump blueberries, and cozied up in a zesty lemon cream cheese frosting that will have everyone coming back for seconds (and thirds!). Whether you’re planning an afternoon tea, a birthday celebration, or just want to bake something utterly delightful, this recipe is guaranteed to bring sunshine to your table.

Ingredients You’ll Need

One of the best things about Lemon Blueberry Cake is how it transforms everyday ingredients into sheer magic! Each element plays an essential role here, contributing unique flavor, structure, and those signature pops of color that make every slice special. Let’s break down what you’ll need (and why it matters).

• Unsalted butter (room temperature): Provides richness and keeps the cake tender—soft butter blends best, so let it warm up before baking.
• Granulated sugar: Essential for sweetness and structure; it also helps aerate the batter when creamed with butter.
• Eggs (room temperature): Help bind the cake and add structure while ensuring the crumb is soft and fluffy.
• Sour cream: Adds sumptuous moisture and a subtle tang that enhances the lemon’s brightness.
• Vegetable oil: Keeps the cake ultra-tender even after chilling (your slices won’t dry out!).
• Cake flour: Offers a delicate crumb and lighter texture than all-purpose flour—a must for layer cakes.
• Baking powder: Provides lift so your Lemon Blueberry Cake rises beautifully.
• Salt: Just the right touch to balance sweetness and sharpen flavors.
• Buttermilk (room temperature): Adds tang and ensures each bite is melt-in-your-mouth soft.
• Lemon juice (freshly squeezed): Gives the cake a genuine citrus zing you just can’t fake.
• Lemon zest: Packs even more aromatic lemon flavor and adds color flecks throughout both cake and frosting.
• Fresh blueberries: The star of the show—juicy, sweet, and bursting with summery flavor in every bite.
• Cream cheese (room temperature): Blends smoothly into the frosting for a tangy, rich finish.
• Powdered sugar: Whips up creamy, fluffy frosting—sift to avoid lumps!
• Lemon slices & blueberries (for decoration): Bring a vibrant flourish to your finished masterpiece.

How to Make Lemon Blueberry Cake

Step 1: Prep Your Pans and Oven

Set the scene for success by preheating your oven to 335° F and prepping three 7-inch cake pans. A quick spritz of cooking spray and a parchment circle for each pan ensures your layers will pop out perfectly, ready to be frosted and admired.

Step 2: Cream Butter and Sugar

In the bowl of a stand mixer, beat room-temperature butter and granulated sugar together for two minutes on medium speed. You’re looking for a light and fluffy texture—the starting point for a cloud-like crumb!

Step 3: Add Eggs, Sour Cream, and Oil

On medium-low speed, slowly mix in the eggs, sour cream, and vegetable oil. Pause to scrape down the bowl to make sure nothing’s hiding on the bottom—the goal is a cohesive, silky batter!

Step 4: Combine Dry Ingredients

Whisk together cake flour, baking powder, and salt in a separate bowl. This blend will allow your Lemon Blueberry Cake to rise evenly and provide that tender, even crumb.

Step 5: Stir Up Buttermilk and Lemon

In a small jug, stir together the buttermilk, lemon juice, and lemon zest. This mixture will infuse the batter with bright, tangy flavor at every turn.

Step 6: Alternate Dry and Wet Ingredients

Turn your mixer to the lowest speed. Add in one-third of your flour mixture, then half of the buttermilk mixture. Repeat with another third of the flour and the rest of the buttermilk, then finish with the last of the flour. This careful alternation keeps the cake’s crumb fine and soft.

Step 7: Finish the Batter and Add Blueberries

Give one last gentle mix on medium-low for about 30 seconds; don’t overbeat it! Then, gently fold in your fresh blueberries—this way they stay whole and gorgeous throughout your Lemon Blueberry Cake.

Step 8: Divide and Bake

Evenly distribute the batter between your prepared pans. A kitchen scale is the secret to perfect layers! Bake for 35 to 40 minutes until the cakes spring back when touched or a toothpick emerges clean. Keep an eye on oven times, especially if you’re using different sized pans.

Step 9: Cool and Remove from Pans

Let your cakes cool on a wire rack, right in the pans, for 15 minutes. Run a knife around the edges, then invert onto the rack and cool completely before frosting.

Lemon Blueberry Cake Lemon Cream Cheese Frosting

For dreamy, tangy frosting, beat room-temperature butter and cream cheese together in a stand mixer for two minutes. With your mixer on low, blend in half the powdered sugar, then the remaining half. Next, add salt, lemon juice, and lemon zest—then whip everything on medium-high for 2 to 3 minutes. The result? A fluffy, perfectly tart cloud, ready to blanket each cake layer.

Step 10: Assemble and Frost Your Cake

Place the first cake layer on a cake board and generously spread on your frosting. Layer up with the second and third cakes, smoothing frosting between each. Apply a thin crumb coat and chill for 30 minutes—this makes finishing touches a breeze! After chilling, lavish the remaining frosting all over, then decorate with lemon slices and blueberries for that iconic Lemon Blueberry Cake look.

How to Serve Lemon Blueberry Cake

Garnishes

A final flourish of lemon slices and plump blueberries on top not only enhances the cake’s fresh, sunny vibe but also hints at the flavors within. For a touch of glitz, you can sprinkle over a dusting of powdered sugar or a drizzle of lemon glaze. Edible flowers add a whimsical, bakery-worthy finish—perfect for special occasions!

Side Dishes

Lemon Blueberry Cake pairs wonderfully with lightly sweetened whipped cream, tangy lemon curd, or a scoop of vanilla bean ice cream. Keep it classic with a pot of freshly brewed tea or surprise guests with a blueberry-infused lemonade for an extra burst of brightness.

Creative Ways to Present

Thinking outside the (cake) box? Try making mini layered cakes using biscuit cutters, or serve individual slices in pretty glass jars for a picnic-perfect treat. For more formal affairs, style slices with a candied lemon wheel and a sprig of fresh mint to create a restaurant-style dessert plate.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Lemon Blueberry Cake tightly in plastic wrap or place it in an airtight container. It keeps beautifully in the fridge for up to five days, and actually tastes more flavorful after the flavors meld overnight!

Freezing

If you need to prep ahead, freeze unfrosted cake layers individually, wrapped tightly in plastic wrap and foil, for up to two months. Thaw in the refrigerator overnight before assembling and frosting so everything stays as fresh as possible.

Reheating

While Lemon Blueberry Cake is best enjoyed at room temperature, a slightly chilled slice is just as lovely in summer. If you prefer it fluffier, simply let your slice sit out for 20 to 30 minutes before serving, or zap it for about 10 seconds in the microwave to restore a bit of that fresh-baked softness.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! If using frozen blueberries, don’t thaw them—just toss with a little flour before folding into the batter to keep them from sinking or turning the cake purple.

How can I tell when the cake is done baking?

A toothpick inserted into the center should come out clean or with just a few moist crumbs. Also, the cake will spring back when gently pressed, and the sides will start to pull away from the pans.

Can I make Lemon Blueberry Cake gluten-free?

Yes, swap the cake flour for a high-quality 1:1 gluten-free flour blend. Be sure your baking powder is gluten-free as well for best results.

What if I only have two cake pans?

No problem—bake two layers, then reuse a cooled pan for the third. You can chill the extra batter in the meantime; just bring to room temp before baking that last layer!

How do I prevent blueberries from sinking in the cake?

Lightly toss the blueberries with a tablespoon of flour before folding them into your batter. This trick helps the berries stay suspended throughout each layer for a perfect slice every time.

Final Thoughts

There’s something incredibly special about making Lemon Blueberry Cake from scratch—the vibrant colors, fresh zest, and the joy of serving a homemade masterpiece. I hope this recipe brings as much delight to your kitchen as it does to mine. Give it a try, share it with someone you love, and get ready for lots of requests for seconds!

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