Lemon Blueberry Cake

Lemon Blueberry Cake is a delightful treat that combines the bright, zesty flavor of lemon with the sweet, juicy bursts of blueberries. This recipe is perfect for any occasion, whether it’s a birthday party, a family gathering, or simply a sweet snack to enjoy with your afternoon tea.

Why Make This Recipe

There’s something uniquely refreshing about the combination of lemon and blueberry. This cake not only pleases the palate but also provides a vibrant pop of color that makes it a showstopper. It’s moist, fluffy, and topped with a creamy, tangy frosting that elevates the flavors even more. Making this cake at home allows you to control the ingredients, ensuring a fresh and delicious dessert that everyone will love. Plus, it’s a fun baking project that can be enjoyed by bakers of all levels!

How to Make Lemon Blueberry Cake

Follow these simple steps to create a luscious Lemon Blueberry Cake that will impress your family and friends.

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 (freshly recommended)
• 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)

Directions

1. Preheat your oven to 350°F (180°C) degrees. Grease and flour a 9×13 inch cake pan. If you’re making a layer cake, line the bottom of the cake tins with parchment paper and grease and flour the sides.

2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Whisk to combine and set aside.

3. In a separate bowl, combine the buttermilk and freshly squeezed lemon juice. Whisk together with a fork and set aside.

4. In a large mixing bowl, beat together the softened unsalted butter, granulated sugar, and lemon zest until fluffy, about 2-3 minutes.

5. Add in the vanilla extract and beat in the eggs one at a time. Remember to turn off the mixer and scrape down the sides of the bowl after each addition.

6. With the mixer on low speed, add about one-third of the flour mixture to the butter mixture. Then mix in half of the buttermilk and lemon juice mixture. Turn off the mixer to scrape down the sides and bottom of the bowl. Repeat the process by adding another third of the flour, followed by the rest of the buttermilk and lemon juice mixture. Finally, mix in the last third of the flour mixture, being sure not to overmix.

7. Toss the blueberries with 2 teaspoons of flour to prevent them from sinking in the batter, then gently fold them into the cake batter using a spatula or rubber spoon.

8. Pour the batter into the prepared cake pan(s). Bake for 30-35 minutes for a 9×13 inch pan or about 25-30 minutes if using layer cake pans. The top should look set and a toothpick inserted into the center should come out clean. The top should feel firm and slightly springy to the touch.

9. Once baked, cool the cakes in the pan. If you made a layer cake, be very careful when removing the pans—do not invert the pans while they are still hot.

Cream Cheese Frosting

1. In a large bowl, use an electric mixer to cream together the 1/2 cup of softened unsalted butter and 8 oz of cream cheese until smooth.

2. Add in the teaspoon of lemon juice and mix until combined.

3. Gradually add in the sifted powdered sugar, mixing until the frosting is smooth and creamy. Adjust the consistency with a little whipping cream if necessary.

4. For the layer cake, repeat this process with the remaining 3/4 cup of softened butter and 12 oz of full-fat cream cheese.

5. Add in the 1 1/2 teaspoons of lemon juice and gradually add in the sifted powdered sugar until you reach the desired consistency.

Pro Tips for Success Lemon Blueberry Cake

• Room Temperature Ingredients: Ensure that your butter, eggs, and buttermilk are at room temperature before you begin. This helps create a smoother batter.
• Sifting Flour: Sifting flour can help in creating a lighter cake texture. Be sure to sift more than required if you will be using it for dusting.
• Blueberry Toss: Tossing the blueberries in flour before folding them into the batter prevents them from sinking to the bottom.
• Oven Thermometer: If you often have troubles with your cakes baking evenly, consider using an oven thermometer to ensure accuracy.
• Let it Cool: Allow your cake to cool completely before frosting; this prevents the frosting from melting.

Flavor Variations Lemon Blueberry Cake

• Lemon Blueberry Muffins: Try decreasing the baking time and portioning the batter into muffin tins for delightful lemon blueberry muffins.
• Swapping Berries: Feel free to substitute blueberries with raspberries, blackberries, or strawberries for different fruity flavors.
• Zesty Enhancements: For extra flavor, add a teaspoon of lemon extract to the batter or frosting.

Serving Suggestions Lemon Blueberry Cake

• Coffee or Tea Pairing: This cake pairs beautifully with a warm cup of coffee or a refreshing cup of tea.
• Fruit Garnish: Garnish with additional fresh blueberries and a light dusting of powdered sugar for a beautiful presentation.
• Ice Cream Delight: Serve alongside vanilla ice cream or a dollop of whipped cream for a luxurious dessert experience.

Storage and Freezing Instructions Lemon Blueberry Cake

• Storing: Keep the cake covered at room temperature for up to 2 days. If it is frosted, refrigerate the cake where it can last for up to 5 days.
• Freezing Cake: Wrap individual slices or the whole cake in plastic wrap, then place in an airtight container before freezing. It can last for up to 3 months in the freezer.
• Thawing: Allow to thaw overnight in the refrigerator before serving.

Nutrition Facts (Per Serving)

• Calories: 420
• Protein: 5g
• Carbohydrates: 60g
• Fat: 20g
• Fiber: 1g
• Sodium: 230mg

FAQ About Lemon Blueberry Cake

Can I make this cake in advance?

Absolutely! You can bake the cake a day prior to when you plan on serving it. Just make sure to cool completely, wrap it well, and store it in the refrigerator if frosted. You can frost it the day you serve for optimal freshness.

Can I use frozen blueberries instead of fresh?

While fresh blueberries yield the best results, you can use frozen blueberries in a pinch. Just toss them in flour before adding them to the batter to prevent them from turning the batter blue.

What can I use instead of buttermilk?

If you don’t have buttermilk on hand, you can easily create a substitute. Mix 3/4 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for about 5-10 minutes until it thickens.

How do I prevent my cake from sticking to the pan?

Make sure to properly grease and flour your pans before pouring in the batter. For added assurance, you can line the bottom of the pan with parchment paper.

Can I make this gluten-free?

Yes, you can replace the cake flour with a gluten-free substitute, such as a gluten-free all-purpose flour blend.

Final Thoughts

Lemon Blueberry Cake is not just a dessert; it’s a celebration of flavors that lights up your table. With its moist texture and refreshing taste, this cake is sure to become a favorite for any occasion. Plus, with easy tips and variations, you can make it your own. So, grab your ingredients, roll up your sleeves, and enjoy the delightful process of baking your own Lemon Blueberry Cake!

Lemon Blueberry Cake

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: recipesforcook
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A delightful treat combining the zesty flavor of lemon with sweet blueberries, perfect for any occasion.

---

Ingredients

Scale 1x2x3x

• 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
• 1 3/4 cups granulated sugar (350 grams)
• 2 tablespoons lemon zest
• 2 teaspoons vanilla extract
• 4 large eggs, room temperature
• 2 cups blueberries (freshly recommended)
• 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)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your oven to 350°F (180°C). Grease and flour a 9×13 inch cake pan.
2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
3. Combine the buttermilk and freshly squeezed lemon juice in a separate bowl and whisk together.
4. Beat together the softened unsalted butter, granulated sugar, and lemon zest until fluffy, about 2-3 minutes.
5. Add in the vanilla extract and beat in the eggs one at a time, scraping down the sides after each addition.
6. Add one-third of the flour mixture to the butter mixture, then mix in half of the buttermilk and lemon juice mixture. Repeat this process until everything is combined.
7. Toss the blueberries with 2 teaspoons of flour to prevent them from sinking, then gently fold them into the batter.
8. Pour the batter into the prepared cake pan(s) and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
9. Cool the cakes in the pan before removing.
10. Cream together 1/2 cup of softened butter and 8 oz of cream cheese until smooth. Add lemon juice and mix.
11. Gradually add sifted powdered sugar, mixing until smooth and creamy. Adjust with whipping cream as needed.
12. For the layer cake, repeat with the remaining butter and cream cheese, adding lemon juice and powdered sugar until you reach desired consistency.

Notes

For optimal freshness, allow the cake to cool before frosting. Store covered at room temperature for up to 2 days or refrigerated for up to 5 days. Can be frozen for up to 3 months.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 35g
• Sodium: 230mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 80mg