Introduction

This Lemon Blueberry Cake is a bright and delightful treat perfect for any occasion. Moist lemon-flavored cake studded with fresh blueberries pairs beautifully with creamy lemon cream cheese frosting. Whether for a casual gathering or a special celebration, this cake is sure to impress.

A slice of three-layer blueberry cake sits on a white plate with small pink flowers and a gold rim. Each sponge cake layer is pale yellow, dotted with juicy dark purple blueberries inside. Between each sponge layer is a smooth white cream filling. The top and sides of the cake are covered with the same cream, showing more blueberries peeking through the cake. In the background, there is a halved lemon and a plate of the whole cake on a soft pink cloth, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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, preferably 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 tablespoons whipping cream (as needed)

Instructions

Step 1: Preheat the oven to 350°F (180°C). Grease and flour a 9×13 inch cake pan. If making a layer cake, line the bottoms of the cake tins with parchment rounds, then grease and flour the sides.

Step 2: In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
Step 3: Combine the buttermilk and freshly squeezed lemon juice. Whisk with a fork and set aside.
Step 4: In a large bowl, beat the softened butter, granulated sugar, and lemon zest together until fluffy, about 2-3 minutes.

Step 5: Add the vanilla extract, then beat in the eggs one at a time. Turn off the mixer to scrape down the bowl sides after each addition.
Step 6: With the mixer on low, add about one-third of the flour mixture, then half of the buttermilk-lemon juice mixture. Scrape down the bowl. Repeat with another third of the flour, then the remaining liquid, and finish with the last third of the flour. Mix just until combined to avoid overmixing.
Step 7: Toss the blueberries with 2 teaspoons of flour to prevent sinking, then gently fold them into the batter using a spatula.

Step 8: Pour the batter into the prepared pan(s). Bake for 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 to the touch.
Step 9: Allow the cakes to cool in the pans. For layer cakes, handle carefully when removing, and never invert when still hot.
Step 10: To prepare the cream cheese frosting, beat the butter until soft. Add the cream cheese and mix until smooth.

Step 11: Mix in the lemon juice, then gradually add powdered sugar starting with 3 cups. Beat on low at first, then medium speed as it combines.
Step 12: Add remaining powdered sugar about half a cup at a time until desired sweetness and thickness is reached. If the frosting is too thick, stir in whipping cream as needed.
Step 13: For a 9×13 inch cake, frost the cooled cake and optionally decorate with blueberries and lemon slices.

Step 14: For a layer cake, ensure layers are completely cool. Trim domed tops if needed. Place one layer on a serving plate, frost the top with about 3/4 cup frosting, add the next layer, and repeat. Apply a thin crumb coat on the sides and refrigerate 20-30 minutes. Finish with a final layer of frosting and decorate with blueberries if desired.
Step 15: Slice the cake with a thin, sharp knife for best results.

Tips & Variations

Use fresh blueberries for the best texture and flavor; frozen berries can be used but may add more moisture to the batter.

Allow the eggs and buttermilk to come to room temperature before mixing to ensure a smooth, well-emulsified batter.
For extra lemon flavor, add a teaspoon of lemon extract to the batter or frosting.
Store leftover cake with frosting in an airtight container in the refrigerator to maintain freshness.

Storage

Store the Lemon Blueberry Cake in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 2 months. To serve, thaw in the refrigerator overnight and bring to room temperature for best texture. Reheat slices gently in the microwave if desired.

How to Serve

A slice of three-layer lemon blueberry cake sits on a white plate with pink floral patterns and a gold rim. Each cake layer is light yellow with visible dark purple blueberry spots. Between the layers are thin white creamy frosting lines. The top and sides of the cake have a smooth white frosting. In the background, half a lemon and part of the cake are visible on a white marbled texture with a soft pink cloth underneath. A silver fork rests beside the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries, but be sure to thaw and drain them well to reduce excess moisture, which can affect the cake’s texture.

How do I prevent the blueberries from sinking to the bottom of the cake?

Toss the blueberries with a little flour before folding them into the batter. This helps suspend them evenly and prevents sinking during baking.