Irresistible Lemon Blueberry Cake: A Zesty, Moist, and Delightful Layer Cake Recipe
Prepare to be enchanted by this show-stopping lemon blueberry cake – a magnificent two-tiered creation that perfectly balances vibrant citrus zest with bursts of sweet, juicy blueberries, all nestled within a tender, moist cake, generously frosted with rich, tangy cream cheese frosting. This recipe is a true celebration of spring and summer flavors, making it an ideal dessert for any occasion, from casual gatherings to elegant celebrations.
Why This Lemon Blueberry Cake Recipe Is a Must-Try
This lemon blueberry cake truly takes center stage for its exquisite harmony of flavors and textures. It’s a masterclass in achieving that coveted balance between sweet and subtly tart, ensuring every bite is a delightful experience. The cake itself is infused with fresh lemon zest and juice, providing a bright, aromatic foundation without overwhelming the palate. Its tender crumb is unbelievably soft and moist, a testament to thoughtful ingredient choices and precise baking techniques. Each slice is beautifully dotted with juicy blueberries, creating delightful pockets of fruity sweetness that perfectly complement the lemony base.
But the magic doesn’t stop there. The crowning glory of this dessert is undoubtedly the silky cream cheese frosting. This rich, tangy, and utterly decadent frosting binds all the elements together, providing a luscious counterpoint to the vibrant cake. Its creamy texture and characteristic tang elevate the entire experience, making this lemon blueberry cake not just a dessert, but a memorable culinary journey. From its stunning appearance to its melt-in-your-mouth texture, this recipe guarantees a dessert that will impress and satisfy every single time.
Essential Ingredients for Your Homemade Lemon Blueberry Cake
Crafting the perfect lemon blueberry cake begins with selecting the right ingredients. Below, you’ll find a detailed list of everything you’ll need, along with specific quantities and preparation notes. For a convenient printable version of the full recipe, including all measurements and step-by-step instructions, please scroll to the end of this post.
Ingredient Spotlight & Expert Substitution Tips
Understanding each ingredient’s role is key to baking success. Here’s a closer look at the components of this lemon blueberry cake and how to make the most of them, along with helpful substitution advice.
LEMONS – For this recipe, you’ll need approximately 4 medium-sized lemons. Typically, one medium lemon yields about 1 tablespoon of zest and 2 tablespoons of juice, which should provide ample amounts for both the cake and the frosting. The zest is crucial for infusing the cake with a bright, intense lemon flavor, as it contains essential oils. Our secret tip: beat the lemon zest with the sugars at the beginning of the recipe. This friction helps release those flavorful oils, intensifying the lemon aroma and taste throughout your cake. Always opt for fresh lemons over bottled juice for superior flavor.
EGGS – Always use room temperature eggs when baking cakes. Eggs at room temperature emulsify more effectively with other ingredients, creating a smoother batter. More importantly, they trap air more efficiently when beaten, leading to a lighter, fluffier cake with a tender crumb. If you forget to take them out in advance, you can quickly bring them to room temperature by placing them in a bowl of warm (not hot) water for 5-10 minutes.
BUTTERMILK – Buttermilk is a star ingredient in this recipe. Its natural acidity reacts with the baking soda, contributing to the cake’s lift and ultra-tender crumb. Beyond that, buttermilk adds an incredible richness and moisture that is hard to replicate. If you don’t have buttermilk on hand, you can make a quick substitute: add 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then fill the rest of the cup with regular milk to the ¾ cup line. Let it sit for 5-10 minutes until it slightly curdles before using.
FLOUR – Accurate flour measurement is paramount for successful baking. Too much flour can result in a dense, dry, and crumbly cake, while too little can make it too soft or sink. I highly recommend using a kitchen scale for all baked goods, which is why our recipe card includes weighted measurements. This method offers the most precise results. If you don’t own a scale, use the “scoop and sweep” method: lightly spoon flour into your measuring cup until it overflows, then gently level it off with the flat side of a butter knife. Avoid scooping directly from the bag with the measuring cup, as this can compact the flour, leading to an over-measurement of up to 25%.
BLUEBERRIES – Fresh blueberries are ideal for this recipe, offering vibrant color and juicy bursts of flavor. If fresh aren’t available, frozen blueberries can be used. There’s no need to thaw them; simply toss them directly into the batter from frozen. For best results with frozen berries, particularly to prevent them from sinking to the bottom of the cake layers, lightly toss them with a tablespoon of flour before folding them into the batter. This light coating helps them stay suspended. Wild frozen blueberries, being smaller, tend to release less juice and are an excellent choice.
BUTTER – Like eggs and buttermilk, ensuring your unsalted butter is at room temperature is crucial for the cake batter and the frosting. Softened butter creams beautifully with sugar, creating air pockets essential for a light cake texture. For the frosting, room temperature butter combines smoothly with cream cheese, preventing lumps and ensuring a velvety consistency.
CREAM CHEESE – Use full-fat brick-style cream cheese, also at room temperature, for the best frosting consistency and flavor. Whipped or spreadable cream cheese contains too much water and won’t yield the thick, pipeable frosting you desire. The tanginess of cream cheese is what makes this frosting so irresistibly delicious and a perfect match for the lemon and blueberries.
POWDERED SUGAR – Also known as confectioners’ sugar, this finely milled sugar is essential for achieving a smooth, lump-free cream cheese frosting. Sifting it before adding to the butter and cream cheese mixture can help ensure the silkiest texture.
Crafting Your Masterpiece: How to Make Lemon Blueberry Cake
These step-by-step photos and detailed instructions are provided to help you visualize each stage of making this delicious lemon blueberry cake. For a convenient printable version of this recipe, complete with precise measurements and comprehensive instructions, you can Jump to Recipe at the bottom of the post.
- Begin by preheating your oven to 350°F (175°C). Prepare two 8-inch round baking pans by greasing them thoroughly and lining the bottoms with parchment paper. This crucial step prevents sticking and ensures your cake layers release perfectly.
- In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. Make sure these are well combined to ensure even leavening throughout the cake. Set this mixture aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the softened unsalted butter, granulated sugar, brown sugar, and 2 tablespoons of the lemon zest. Beat on high speed for 2 to 3 minutes until the mixture becomes light, pale in color, and fluffy. This creaming process incorporates air, which contributes to the cake’s light texture, and the zest beating with the sugars extracts maximum lemon flavor.
- Reduce the mixer speed to medium. Add the eggs one at a time, beating well after each addition until fully incorporated. This gradual addition ensures the batter remains emulsified and smooth.
- Stir in the pure vanilla extract and continue beating until just combined.
- With the mixer on low speed, add half of the reserved flour mixture to the wet ingredients. Mix until just combined, being careful not to overmix, which can lead to a tough cake.
- Pour in the room temperature buttermilk and fresh lemon juice. Continue mixing on low speed until these wet ingredients are fully incorporated into the batter.
- Finally, add the remaining flour mixture and mix gently until just combined. Scrape down the sides of the bowl to ensure all ingredients are evenly mixed into a smooth batter.
- Set aside approximately 30 blueberries to use for garnish later. With a soft silicone spatula, gently fold in the remaining blueberries into the cake batter. This careful folding technique prevents the blueberries from breaking and coloring the batter.
- Divide the batter evenly between the two prepared baking pans. Bake for 22-25 minutes, or until a wooden toothpick inserted into the center of each cake comes out clean. Baking times can vary by oven, so keep an eye on them.
- Once baked, remove the pans from the oven and place them on a wire rack to cool for 5 minutes. After this initial cooling, carefully invert the cakes from their pans and let them cool completely to room temperature on the wire rack (this usually takes about 1 hour). Do not attempt to frost warm cakes, as the frosting will melt and slide off. Use this cooling time to prepare your luscious cream cheese frosting.
- For the frosting, clean your stand mixer bowl and fit it with the whisk attachment. Beat the room temperature cream cheese and unsalted butter together on high speed until the mixture is light, airy, and fluffy. Remember to scrape down the sides of the bowl as needed to ensure everything is evenly combined.
- Gradually add the powdered sugar to the cream cheese and butter mixture, starting on low speed to prevent a cloud of sugar. Once partially combined, add the vanilla extract, then increase the speed to high and beat until the frosting is wonderfully creamy, smooth, and spreadable.
- Once your cake layers are completely cool, it’s time to assemble! Place the first cake layer on a cake turntable or serving platter. Spread about 1 ¾ cups of the cream cheese frosting evenly over the top of this layer. Carefully position the second cake layer on top of the frosting. Continue to frost the sides and the top of the cake, using the remaining frosting. There will be enough frosting to create beautiful thick layers and elegant swirls.
- For a final flourish, garnish your stunning lemon blueberry cake with the remaining lemon zest and artistic clusters of the reserved fresh blueberries. This adds a beautiful visual appeal and an extra touch of fresh flavor.
Frequently Asked Questions & Expert Tips for Perfect Lemon Blueberry Cake
Absolutely! If fresh blueberries aren’t in season or readily available, frozen berries work perfectly well. The key is not to thaw them out; use them directly from frozen. This prevents them from bleeding color into the batter and becoming mushy. I highly recommend buying wild frozen blueberries if you can find them, as this smaller variety tends to release less juice when baked, leading to a cleaner crumb. For an extra measure to prevent sinking, you can lightly toss the frozen blueberries with a tablespoon of flour before folding them into the batter.
Preventing cake layers from slipping is crucial for a beautifully presented cake. First and foremost, ensure your cake layers are completely cool before you even think about applying frosting. Warm cake will cause the frosting to melt and slide. Secondly, make sure your cake layers are flat. If your cakes have ‘domed’ during baking (developed a rounded top), use a serrated bread knife to carefully level the surface. You can also apply a thin “crumb coat” of frosting first, chill the cake for 15-20 minutes to set it, and then apply your final, thicker layer of frosting.
Yes, you can certainly bake this recipe in two 9-inch cake pans. However, please keep in mind that the layers will be thinner, and consequently, the baking time will need to be adjusted. Expect a reduction in baking time by approximately 3-4 minutes. Always perform the toothpick test to ensure they are fully baked. If you prefer thicker layers in your 9-inch pans, you might consider increasing the recipe by 1.5 times, but be aware this will also require adjusting baking times and possibly using three 9-inch pans to avoid overflow.
While this delicious lemon blueberry cake might be fine at room temperature for a couple of hours, the cream cheese frosting contains dairy and can spoil if left out too long. Therefore, you’ll definitely want to refrigerate it for optimal freshness and safety. Transfer the cake to a cake carrier or an airtight container to prevent it from drying out or absorbing refrigerator odors. Stored properly, the cake will remain fresh and delicious in the refrigerator for 3-4 days. For best flavor, allow slices to come to room temperature for about 15-20 minutes before serving.
This recipe is excellent for making ahead, which can help reduce stress if you’re baking for an event. You can prepare and bake the cake layers a day or two in advance. Once completely cooled, wrap each layer tightly in plastic wrap and store them at room temperature. For longer storage, the wrapped layers can be frozen for up to a month. The cream cheese frosting can also be prepared ahead of time; store it in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months. If frozen, thaw it in the fridge overnight. Before assembling and icing the cake, ensure both the cake layers and the frosting have come to room temperature, and give the frosting a quick whip in the mixer to restore its creamy texture.
A dry cake is often the result of overmixing the batter or overbaking. When flour is overmixed, gluten develops excessively, leading to a tough, dry texture. Mix only until ingredients are just combined. Overbaking, even by a few minutes, can also strip moisture from the cake. Always rely on the toothpick test: if it comes out clean with just a few moist crumbs, it’s done. Using a kitchen scale for precise flour measurements, as recommended in the recipe, can also significantly help prevent a dry cake.
While bottled lemon juice can be used in a pinch, fresh lemon juice and zest are highly recommended for this recipe. The fresh zest provides essential oils that impart a vibrant, natural lemon flavor that bottled juice simply cannot replicate. Bottled lemon juice often contains preservatives and can have a slightly muted or artificial taste. For the best, brightest lemon blueberry cake, always opt for fresh lemons.
Creative Serving and Decoration Ideas
Beyond its incredible taste, this lemon blueberry cake offers a wonderful canvas for creative presentation. While the recipe calls for a generous coating of cream cheese frosting, there are many different ways to decorate and serve your cake, allowing you to tailor it to your preference or occasion.
If you or your guests aren’t huge fans of a thick layer of frosting, consider a light “crumb coat” application. This involves applying a very thin layer of frosting to seal in any crumbs, chilling it, and then applying a slightly thicker, but still moderate, final layer. Another beautiful minimalist approach is to leave the sides of the cake bare, showcasing the stunning layers and speckled blueberries, and only frost in between the layers and on top – this is often referred to as a “naked” cake.
For garnishing, we opted for a simple yet elegant finish of fresh lemon zest and artfully arranged blueberry clusters, which perfectly highlight the cake’s key flavors. However, feel free to get creative! You could add delicate lemon rind twists, thinly sliced lemon wheels, or even quartered lemon wedges for a more dramatic presentation. A dusting of powdered sugar over the top before adding the fruit garnish can also add a touch of sophistication. This lemon blueberry cake is perfect for celebratory brunches, afternoon tea parties, birthday desserts, or simply as a refreshing sweet treat on a warm day. Pair it with a cup of hot tea, fresh coffee, or even a glass of sparkling lemonade for an exquisite experience.
More Delightful Lemon and Blueberry Recipes to Explore
If you’ve fallen in love with the bright and fruity combination of lemon and blueberry, you’re in luck! There are many other delicious ways to enjoy these fantastic flavors. Here are a few more recipes you might enjoy:
- Lemon Poppy Seed Cake
- Lemon Blueberry Trifle
- Lemon Blueberry Icebox Cake
- Lemon Blueberry Zucchini Bread
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Lemon Blueberry Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Course:
Dessert
Cuisine:
American
10
servings
2 hours
25 minutes
851
Amanda Davis
Ingredients
Cake
-
2 ¼
cups
all purpose flour
270g -
2
teaspoons
baking powder -
½
teaspoon
baking soda -
½
teaspoon
salt -
¾
cup
unsalted butter
at room temperature. 170g -
1
cup
granulated sugar
198g -
⅓
cup
brown sugar
packed. 71g -
4
Tablespoons
lemon zest
divided -
4
large
eggs
at room temperature -
1
Tablespoon
pure vanilla extract -
¾
cup
buttermilk
at room temperature. 170mL -
½
cup
freshly squeezed lemon juice
118mL -
12
ounces
fresh blueberries
divided. 340g
Cream Cheese Frosting
-
20
ounces
cream cheese
room temperature. 568g or 2 ½, 8-ounce packages -
¾
cup
unsalted butter
room temperature. 170g -
2 ¾
cups
powdered sugar
312g -
1 ½
Tablespoons
pure vanilla extract
Things You’ll Need
-
2 8-inch round cake pans -
Kitchen scale -
Stand mixer -
Rubber spatula -
cake turntable
Before You Begin
- For the best possible results, ensure that your butter, eggs, and buttermilk are all at room temperature before you start baking. Also, double-check that your baking powder and baking soda are not expired; fresh leavening agents are crucial for a good rise.
- You will need approximately 4 medium lemons for this recipe. One medium lemon typically yields about 1 tablespoon of zest and 2 tablespoons of juice, ensuring you have enough for both the cake and the frosting.
- A kitchen scale is highly recommended for precise measurements. Using exact weights for ingredients like flour can make a significant difference, resulting in a perfectly fluffy and moist cake rather than a dry or dense one.
- This cake can easily be sliced into 12 smaller portions, making it perfect for sharing. If you plan to do this, you might consider spacing your blueberry clusters on top to align with your desired number of slices for an elegant presentation.
- It is absolutely critical that your cake layers are completely cool before you apply any frosting. Warm cake will cause the cream cheese frosting to melt and slide off. Furthermore, for a stable and beautiful cake, ensure your layers are flat. If your cakes developed a ‘dome’ during baking, use a long serrated bread knife to gently level the tops.
Instructions
-
Preheat the oven to 350°F. Grease and line two 8-inch round baking pans.
-
Whisk together the flour, baking powder, baking soda, and salt. Set aside.2 1/4 cups all purpose flour,
2 teaspoons baking powder,
1/2 teaspoon baking soda,
1/2 teaspoon salt -
Add the butter, sugars, and 2 tablespoons lemon zest to the bowl of a stand-up mixer. Using the paddle attachment, beat on high speed for 2 to 3 minutes until the mixture is pale in color.3/4 cup unsalted butter,
1 cup granulated sugar,
1/3 cup brown sugar -
Reduce to medium speed and add the eggs, one at a time, beating after each addition.4 large eggs
-
Add the vanilla extract and continue beating until combined.1 Tablespoon pure vanilla extract
-
Add half of the flour mixture and mix on low speed until just combined.
-
Add the buttermilk and lemon juice and continue mixing on low speed until combined.3/4 cup buttermilk,
1/2 cup freshly squeezed lemon juice -
Add the remaining flour mixture and mix until combined.
-
Set aside 30 blueberries for garnish and fold in the remaining blueberries using a soft silicone spatula so you don’t damage or break the blueberries.
-
Divide the batter between the two prepared baking pans and bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
-
Place the baking pans on a wire rack to cool for 5 minutes. Then, remove the cakes from their pans and let them cool to room temperature (about 1 hour) while you prepare the frosting.
-
In the bowl of the stand mixer, with the whisk attachment in place, beat the cream cheese and butter together on high speed until fluffy. Scrape down the sides of the bowl as needed.20 ounces cream cheese,
3/4 cup unsalted butter -
Add the powdered sugar and reduce the speed to low to combine the ingredients. Add the vanilla extract and increase the speed to high, beating until the frosting is creamy and smooth.2 3/4 cups powdered sugar,
1 1/2 Tablespoons pure vanilla extract -
Once the cakes have cooled, place the first layer on a cake turntable and add 1 ¾ cups of the frosting. Position the second layer on top of the frosting and continue to frost the sides and top of the cake. (There will be enough frosting to make a nice thick layer with swirls).
-
Garnish with the remaining lemon zest and clusters of blueberries.
Expert Tips & FAQs
- Storage – Due to the cream cheese frosting, this lemon blueberry cake should be refrigerated to prevent spoilage, especially after a couple of hours at room temperature. For best results, transfer the cake to a dedicated cake carrier or a container with an airtight lid. It will stay fresh and delicious in the refrigerator for 3-4 days. For optimal flavor and texture, let individual slices come to room temperature for about 15-20 minutes before serving.
- Make Ahead – This cake is perfect for preparing in advance, making entertaining much easier. The cake layers can be baked, cooled completely, and then individually wrapped tightly in plastic wrap. They can be stored at room temperature for a day or two, or frozen for up to one month. Similarly, the cream cheese frosting can be made ahead and stored in an airtight container in the fridge for up to 5 days, or frozen for up to 3 months. If frozen, thaw the frosting overnight in the refrigerator. Before assembling and icing the cake, ensure both the cake layers and the frosting reach room temperature, and re-whip the frosting briefly to restore its light and fluffy consistency.
Nutrition
Serving:
1
slice
|
Calories:
851
cal
|
Carbohydrates:
93
g
|
Protein:
10
g
|
Fat:
50
g
|
Saturated Fat:
30
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
13
g
|
Trans Fat:
1
g
|
Cholesterol:
207
mg
|
Sodium:
405
mg
|
Potassium:
304
mg
|
Fiber:
2
g
|
Sugar:
67
g
|
Vitamin A:
1770
IU
|
Vitamin C:
11
mg
|
Calcium:
147
mg
|
Iron:
2
mg
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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.