If you have a soft spot for the bright zestiness of lemons paired with pockets of juicy blueberries, then this Lemon Blueberry Cake Recipe is about to become your new favorite indulgence. This cake is a perfect harmony of tangy and sweet, with a tender crumb that melts in your mouth and a luxuriously creamy frosting that binds everything together beautifully. Imagine biting into fluffy layers bursting with fresh blueberries, kissed by radiant lemon, making every slice a celebration of fresh, summery flavors. Whether you’re baking for a special occasion or just to brighten your afternoon tea, this Lemon Blueberry Cake Recipe never fails to bring smiles and happy taste buds to the table.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward creating your own slice of sunshine. Each one plays a vital role—some create the soft, airy cake, others add the signature tang and bursts of blueberry goodness, and a few more contribute to that luscious frosting that makes every bite a delight. Get ready to appreciate how simplicity and freshness come together effortlessly in your Lemon Blueberry Cake Recipe.
- 3 cups cake flour: Provides the perfect light and tender texture that’s crucial for a soft crumb.
- 2 teaspoons baking powder: Helps the cake rise beautifully, giving it that airy, fluffy feel.
- 1/2 teaspoon baking soda: Balances acidity and improves rise for a perfect crumb.
- 1/2 teaspoon salt: Enhances the flavors and balances the sweetness.
- 3/4 cup buttermilk: Adds moisture and a subtle tang that complements the lemon perfectly.
- 1/3 cup fresh lemon juice: The star ingredient for that fresh, bright citrus zing.
- 1 cup unsalted butter: Brings richness and tenderness to the cake.
- 1 3/4 cups granulated sugar: Sweetens the batter, balancing the tartness of lemon and berries.
- 2 tablespoons lemon zest: Intensifies lemon flavor with aromatic oils from the peel.
- 2 teaspoons vanilla extract: Adds depth and warmth to the flavor profile.
- 4 large eggs: Bind ingredients together and add structure for the perfect cake rise.
- 2 cups fresh blueberries: Bursting with sweetness and moisture, they create delightful fruit pockets.
- 2 teaspoons flour (for blueberries): Keeps berries from sinking to the bottom while baking.
- 1/2 cup unsalted butter (for frosting): Creates a creamy base for the frosting.
- 8 oz cream cheese: Adds tangy creaminess that pairs wonderfully with lemon.
- 1 teaspoon lemon juice (for frosting): Brightens the cream cheese frosting with a subtle citrus note.
- 3–4 cups powdered sugar: Sweetens and thickens the frosting to perfect consistency.
- 1 tablespoon whipping cream: Adds silkiness and helps achieve the perfect frosting texture.
How to Make Lemon Blueberry Cake Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 350°F and greasing your baking pan thoroughly. This small step is essential to ensure your cake won’t stick and will come out with a beautiful, clean edge every time.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together your cake flour, baking powder, baking soda, and salt. This ensures even distribution so your cake has the perfect lift and flavor balance throughout.
Step 3: Mix Liquid Ingredients Separately
In another bowl, combine the buttermilk and fresh lemon juice. This mixture will add moisture with a lovely tang that really sets this cake apart from the ordinary.
Step 4: Beat Butter, Sugar, and Lemon Zest
Using an electric mixer, beat the unsalted butter with the granulated sugar and lemon zest until light and fluffy. This process incorporates air into the butter, contributing to a lighter cake while infusing it with that lemon aroma.
Step 5: Add Vanilla and Eggs One at a Time
Next, add the vanilla extract and then the eggs, one at a time, making sure to beat well after each addition. This builds the structure needed for a beautifully risen cake and ensures the batter is smooth and consistent.
Step 6: Alternate Adding Dry Ingredients and Milk Mixture
Begin incorporating the dry ingredients and the buttermilk-lemon juice mixture alternately into the batter, starting and ending with the dry. This technique keeps the batter light and prevents overmixing, which is key for tender results.
Step 7: Fold in the Blueberries Gently
Before you add your blueberries, toss them in the two teaspoons of flour to help suspend them in the batter and avoid sinking. Then gently fold them in, taking care not to break the berries, which can make the batter bluish and dense.
Step 8: Bake Until a Toothpick Comes Out Clean
Pour the batter into your prepared pan and bake for about 35-45 minutes, or until a toothpick inserted in the center comes out clean. The aroma at this point signals a wonderfully baked, moist cake full of lemon and blueberry goodness.
Step 9: Cool Completely Before Frosting
Allow your cake to cool completely on a wire rack before frosting. This is crucial because warm cake can cause the frosting to melt and slide off, and you’ll want every luscious bit sticking perfectly with the cake.
How to Serve Lemon Blueberry Cake Recipe
Garnishes
Fresh berries, delicate lemon zest curls, or even edible flowers can add stunning visual and flavor accents to your finished cake. A sprinkle of powdered sugar over the top can offer a light, snowy touch that elevates the presentation effortlessly.
Side Dishes
Serve your cake alongside a dollop of whipped cream or a scoop of vanilla bean ice cream for an indulgently creamy contrast. Fresh fruit salad with citrus segments also complements the bright lemon tones and refreshes the palate.
Creative Ways to Present
Try layering the cake into a trifle to showcase the beautiful blueberry pockets and creamy frosting between layers. Or, serve individual portions in pretty glass jars for a charming, portable dessert at gatherings.
Make Ahead and Storage
Storing Leftovers
Your Lemon Blueberry Cake Recipe tastes just as delightful the next day, making it perfect for advance preparation. Store leftovers in an airtight container in the refrigerator to keep the frosting fresh and the cake moist for up to 4 days.
Freezing
If you want to freeze your cake, wrap individual layers tightly in plastic wrap then aluminum foil to prevent freezer burn. It will keep for up to 3 months and thaw beautifully at room temperature when you’re ready to enjoy.
Reheating
Since this is a frosted cake, reheating is not usually necessary or recommended. If you do prefer a warmer slice, remove the frosting portion and gently warm the cake pieces alone in the microwave for 10-15 seconds.
FAQs
Can I use frozen blueberries for this Lemon Blueberry Cake Recipe?
Yes, frozen blueberries can be used, but make sure to thaw and drain them well before folding into the batter to avoid excess moisture which could affect the cake’s texture.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, mix 3/4 cup milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5-10 minutes before use. This homemade substitute mimics the acidity and tenderness that buttermilk provides.
How do I keep my blueberries from sinking?
Coating your blueberries lightly in flour before folding them into the batter helps keep them suspended evenly throughout the cake, preventing them from sinking to the bottom while baking.
Can this cake be made into cupcakes?
Absolutely! Use paper liners and bake for a shorter time, about 20-25 minutes, keeping a close eye to avoid overbaking. The Lemon Blueberry Cake Recipe is wonderfully versatile in cupcake form.
What’s the best way to get lemon zest?
Use a microplane zester for finely grated lemon peel without the bitter white pith. Zest the lemon before juicing to make sure you get the most vibrant flavor from your lemons.
Final Thoughts
There’s something truly magical about the bright, fresh flavors of this Lemon Blueberry Cake Recipe that turns any moment into a special occasion. Baking it yourself is as rewarding as tasting the luscious results, and I absolutely encourage you to give it a try. With each bite, you’ll rediscover how simple ingredients, mixed with a little love and care, can create a dessert that’s bursting with flavor and guaranteed to become a beloved staple in your kitchen.
Print
Lemon Blueberry Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 15 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Lemon Blueberry Cake is a moist, tangy, and sweet dessert perfect for any occasion. It features a delicate lemon-flavored cake studded with juicy fresh blueberries and finished with a creamy lemon cream cheese frosting. The balance of citrus and berries creates a refreshing flavor profile that delights the palate.
Ingredients
Cake:
- 3 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 1/3 cup fresh lemon juice
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 tablespoons lemon zest
- 2 teaspoons vanilla extract
- 4 large eggs
- 2 cups fresh blueberries
- 2 teaspoons flour (for blueberries)
Frosting:
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 teaspoon lemon juice
- 3–4 cups powdered sugar
- 1 tablespoon whipping cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease your baking pan thoroughly to ensure the cake won’t stick.
- Mix Dry Ingredients: In a bowl, whisk together the cake flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Combine Wet Ingredients: In another bowl, combine the buttermilk with the fresh lemon juice, allowing the mixture to slightly curdle, which gives the cake its signature tang.
- Cream Butter and Sugar: Beat the unsalted butter, granulated sugar, and lemon zest together until the mixture is light, fluffy, and creamy, helping to incorporate air into the batter for a tender crumb.
- Add Vanilla and Eggs: Mix in the vanilla extract and then add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
- Alternate Adding Dry and Wet Mixtures: Gradually add the dry ingredients alternately with the buttermilk-lemon mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
- Fold in Blueberries: Toss the fresh blueberries with 2 teaspoons of flour to prevent them from sinking and gently fold them into the batter.
- Bake the Cake: Pour the batter into the prepared pan and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45-55 minutes depending on your pan size.
- Cool the Cake: Remove the cake from the oven and let it cool completely in the pan on a wire rack before frosting.
- Prepare the Frosting: In a large bowl, beat the softened butter and cream cheese together until smooth and creamy. Add lemon juice, then gradually add the powdered sugar until the frosting reaches a spreadable consistency. Mix in the whipping cream to lighten the texture.
- Frost the Cake: Once the cake is completely cooled, spread the cream cheese lemon frosting evenly over the cake.
Notes
- For best results, ensure all ingredients are at room temperature before beginning.
- Tossing the blueberries with flour prevents them from sinking to the bottom of the cake.
- You can substitute fresh lemon juice with bottled lemon juice if necessary, but fresh is preferred for the best flavor.
- The frosting can be made a day ahead and refrigerated; bring to room temperature before spreading.
- Use a toothpick or cake tester to check doneness; if it comes out with wet batter, bake a few more minutes.
