Lemon Blueberry Cake

This delicious lemon blueberry cake is a soft, spongey layer cake bursting with fresh lemon and juicy blueberries.

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Lemon blueberry cake is a classic combination of sweet and tart flavors that will have you coming back for more. This scrumptious dessert features layers of fluffy lemon sponge cake, bursting with fresh pops of juicy blueberries and topped with a lemon frosting. 

Lemon Blueberry Cake Ingredients

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You will love sinking your teeth into the light and airy cake and savoring the refreshing citrus combined with the sweet berries.

The final touch is the tangy lemon cream cheese frosting, which balances out the sweetness of the fluffy cake. 

Substitutions And Additions

LEMON JUICE: You can substitute bottled lemon juice for freshly squeezed lemon juice in this lemon blueberry layer cake, but it will not have the same zip as fresh lemons add.

CITRUS: If you’re looking for a different citrus twist, you can switch out the lemon zest and lemon juice with orange zest and orange juice.

This will infuse the cake with a vibrant orange flavor while maintaining the fruity essence.

Alternatively, for a more subtle citrus note, try using lime zest and lime juice. Keep in mind that different citrus fruits might vary in tanginess, so adjust the quantity to taste.

BLUEBERRIES: Frozen blueberries can be used instead of fresh blueberries in this moist cake.

Thaw, rinse, and pat dry before tossing in flour, which should help keep the juice from bleeding in the batter.

VANILLA EXTRACT: Swap out vanilla extract with almond extract for a delightful nutty undertone that pairs well with both lemon and blueberry flavors.

Just remember that almond extract is potent, so start with a smaller quantity and adjust to taste.

FROSTING: If you are pressed for time, you can substitute canned frosting for homemade.

How To Make This Lemon Blueberry Cake Recipe

Our easy, step-by-step instructions will walk you through making this easy cake and creamy frosting.

STEP ONE: Preheat the oven to 350°F. Line three 9-inch round cake pans with parchment paper circles.

Spray the cake pans with baker’s spray, such as Baker’s Joy or a generic version.

STEP TWO: Add three cups of flour, baking powder, baking soda, and kosher salt to a medium-sized mixing bowl. Whisk dry ingredients to combine.

STEP THREE: Add the fresh lemon zest to the granulated sugar to a small bowl. Stir to combine.

STEP FOUR: Add the blueberries to a medium bowl. Sprinkle with two tablespoons of flour. Stir to coat the blueberries completely. Remove the excess flour. 

STEP FIVE: Beat together the softened butter and vegetable oil for one minute or until well incorporated.

You can use a stand mixer, or a hand mixer and a large bowl, on medium-high speed.

STEP SIX: Add the granulated sugar and lemon zest and continue mixing for another 1-1½ minutes. 

STEP SEVEN: Add the buttermilk, fresh lemon juice, and vanilla. Mix just until combined.

The mixture will appear curdled, but it has a lot of acidity due to the lemon juice and buttermilk.

STEP EIGHT: Add the eggs, one at a time, beating well after each.

STEP NINE: Add half of the flour mixture, mixing just until combined. Repeat for the remaining flour mixture. 

STEP TEN: Fold in the coated blueberries. Divide the batter evenly among the prepared cake pans.

Bake in the preheated oven for 25-28 minutes or until a toothpick inserted comes away clean.

Allow the cakes to cool completely.

STEP ELEVEN: Beat together the softened butter and softened cream cheese for about two minutes or until smooth.

Use a stand mixer, or a large bowl and a handheld mixer, on medium-high speed.

STEP TWELVE: Beat in the lemon zest and one cup of powdered sugar. Alternate adding one tablespoon of half and half and one cup of powdered sugar at a time.

Continue mixing until smooth.

STEP THIRTEEN: Place the first layer of cake on either a disposable round cake board or a serving plate.

Top with a three-quarter cup of frosting. Use an offset spatula to smooth the frosting to the edge of the first layer of the cake.

Repeat with the remaining layers of cake.

Next, smooth the remaining frosting over the top and sides of the cake until the entire cake is frosted.

Garnish the center of the frosted top with remaining blueberries and thinly sliced lemons.

Slice and serve. 

How To Serve

Blueberry lemon cake pairs well with a light, refreshing accompaniment like a scoop of vanilla ice cream. The tartness of the lemon and blueberries will perfectly balance out the sweetness of the ice cream. 

To give it a special touch, sprinkle it with crushed pecans or toasted shredded coconut for an extra crunch.

When it comes to beverages, consider serving this cake with a side of freshly brewed iced tea with a lemon wedge.

Check out our Neapolitan cake and strawberry cake for two more delectable layer cakes that we think you will love.

MORE BLUEBERRY RECIPES

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Blueberry Coffee Cake

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Blueberry Pie

Storage

Here’s a handy guide on how to store and make this fantastic dessert ahead of time.

MAKE AHEAD: Simply bake the cake as per the instructions, allow it to cool completely, and then wrap it tightly in plastic wrap.

It can be stored at room temperature for up to 24 hours before serving. This convenient option allows you to have a freshly baked cake ready to enjoy whenever you want.

IN THE FRIDGE: Store any leftovers of this lemon blueberry birthday cake covered in plastic wrap or in an airtight container in the refrigerator for up to four days. 

IN THE FREEZER: You can freeze the unfrosted cake layers in the freezer for up to two months.

Allow the cakes to thaw in the refrigerator overnight before frosting, garnishing, and slicing.

Why We Love This Recipe

VIBRANT FLAVORS: This cake boasts a harmonious blend of zesty lemon and sweet blueberries. The combination of tangy and fruity flavors creates a burst of freshness with each bite.

MOIST TEXTURE: Thanks to the addition of yogurt and oil, this cake turns out incredibly moist and tender. It practically melts in your mouth, making it an absolute pleasure to savor.

SEASONAL DELIGHT: Fresh blueberries bring a burst of summery goodness to this cake. It’s an ideal way to celebrate the blueberry season, and the bright lemony notes make it a perfect choice for warm-weather gatherings.

No matter how you decide to enjoy your lemon blueberry cake, it will be an enjoyable treat that everyone will love. The combination of juicy blueberries, moist cake, and fresh lemon flavor brings plenty of summer vibes.

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Lemon Blueberry Cake

5 from 1 vote

This delicious lemon blueberry cake is a soft, spongey layer cake bursting with fresh lemon and juicy blueberries.

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 10

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Ingredients

  

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Lemon Blueberry Cake Batter

• 2 tablespoons all-purpose flour
• 3 cups all-purpose flour, spooned, leveled, and sifted (divided into 3 cups and 2 tablespoons)
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 2 tablespoons fresh lemon zest
• 1¾ cups granulated sugar
• 3 cups fresh blueberries, rinsed and dried
• ½ cup salted sweet cream butter, softened
• ¼ cup vegetable oil
• 1 cup low-fat buttermilk, room temperature and well shaken
• ½ cup fresh squeezed lemon juice
• 1 teaspoon pure vanilla extract
• 4 extra-large eggs, room temperature

Lemon Frosting

• ¾ cup salted sweet cream butter, softened
• 8 ounces cream cheese, softened
• 1 tablespoon fresh lemon zest
• 5½ cups powdered sugar
• 3 tablespoons half and half
• ½ cup fresh blueberries, rinsed and dried (optional garnish)
• Thinly sliced lemon, optional garnish

Instructions

 

• Preheat the oven to 350°F. Line three 9-inch round cake pans with parchment paper circles. Spray the cake pans with bakers spray (Baker’s Joy or a generic version)
• Add 3 cups of flour, baking powder, baking soda, and kosher salt to a medium-sized mixing bowl. Whisk to combine.
• Add the fresh lemon zest to the granulated sugar to a small bowl. Stir to combine.
• Add the blueberries to a medium-sized mixing bowl. Sprinkle with 2 tablespoons of flour. Stir to coat the blueberries completely. Remove the excess flour.
• Using a stand mixer or a large mixing bowl and a handheld mixer on medium-high speed, beat together the softened butter and vegetable oil for 1 minute or until well incorporated.
• Add the granulated sugar and lemon zest and continue mixing for another 1 to 1½ minutes.
• Add the buttermilk, fresh lemon juice, and vanilla. Mix just until combined. (The mixture will appear curdled, but it has a lot of acidity due to the lemon juice and buttermilk.)
• Add the eggs, one at a time, beating well after each.
• Add ½ of the flour mixture, mixing just until combined. Repeat for the remaining flour mixture.
• Fold in the coated blueberries. Divide the batter evenly among the prepared cake pan. Bake for 25 to 28 minutes or until a toothpick inserted comes away clean. Allow the cakes to cool completely.
• Using a stand mixer or a large mixing bowl and a handheld mixer on medium-high speed, beat together the softened butter and softened cream cheese for about 2 minutes or until smooth.
• Beat in the lemon zest and 1 cup of powdered sugar. Alternate with adding 1 tablespoon of half and half and 1 cup of powdered sugar at a time. Continue mixing until smooth.
• Place the first layer of cake on either a disposable round cake board or a serving plate. Top with ¾ cup of frosting. Use an offset spatula to smooth the frosting to the edge of the first layer of the cake. Repeat with the remaining layers of cake. Next, smooth the remaining frosting over the top and sides of the cake until the entire cake is frosted. Garnish the center of the frosted top with remaining blueberries and thinly sliced lemons. Slice and serve.

Notes

• Always zest the lemons before squeezing the juice.
• We found that when you were dividing the batter into the pans, it measured to about 2¾ cups per pan.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cake as the suggested baking time approaches.

Nutrition

Calories: 899kcal | Carbohydrates: 143g | Protein: 10g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 554mg | Potassium: 331mg | Fiber: 3g | Sugar: 107g | Vitamin A: 1191IU | Vitamin C: 12mg | Calcium: 139mg | Iron: 3mg

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