Lemon Blueberry Cake

As the aroma of lemon and blueberries wafts through your kitchen, you know you’re in for a treat. This Lemon Blueberry Cake is a delightful combination of zesty citrus and sweet, juicy berries, taking about an hour to prepare and bake. Its light, fluffy texture paired with creamy frosting makes it a favorite for any occasion.

This recipe is perfect for family gatherings, birthday celebrations, or simply when you crave a slice of something sweet. You can make this cake a day in advance, and it stores well in the fridge.

Why You’ll Love This Recipe

• Luscious blueberries burst with flavor in every bite.
• Moist cake paired with creamy frosting creates a delightful texture contrast.
• Fresh lemon juice gives a refreshing tang that brightens the cake.
• Simple to follow steps make it easy to whip up for any occasion.

What You’ll Need

You’ll need the following ingredients to create this delightful cake and frosting.

For the Cake

• 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, fresh recommended
• 2 teaspoons cake flour (or all-purpose flour)

For the Cream Cheese Frosting

• 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

For the Final Frosting

• 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

Use room temperature ingredients for the best results.

Substitutions & Swaps

• Substitute buttermilk with regular milk mixed with vinegar.
• Use frozen blueberries if fresh ones aren’t available.
• Any citrus juice can replace lemon juice for a different flavor.
• Light cream cheese can reduce calories, but texture may vary.

How to Make It

Follow these steps to create a delicious Lemon Blueberry Cake.

Prepare the Oven and Pans

Preheat the oven to 350F (180C) degrees. Grease and flour a 9×13 inch cake pan. For a layer cake, line the bottoms of the cake tins with parchment paper and grease the sides.

Mix Dry Ingredients

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

Combine Wet Ingredients

Combine buttermilk and freshly squeezed lemon juice in a small bowl. Whisk with a fork to combine and set aside.

Cream Butter and Sugar

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

Add Eggs and Vanilla

Add the vanilla extract and beat in the eggs, one at a time, scraping down the sides of the bowl after each addition to ensure everything is mixed in.

Alternate Flour and Milk Mixtures

With the mixer on low speed, beat about 1/3 of the flour mixture into the butter mixture. Then mix in about 1/2 of the buttermilk and lemon juice mixture. Turn off the mixer and scrape down the bowl. Repeat this process until all dry and wet ingredients are combined, finishing with the last 1/3 of the flour mixture. Do not overmix.

Fold in Blueberries

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

Bake the Cake

Pour the batter into the prepared pan or pans. Bake for 30-35 minutes for the 9×13 inch pan or about 25-30 minutes for layer cakes, until the top looks set and a toothpick inserted in the center comes out clean. The top should feel firm and springy to the touch.

Cool the Cake

Cool the cakes in the pan on a wire rack until completely cooled, especially if making a layer cake. Be cautious when handling warm cakes.

How to Store It

Fridge: Store in an airtight container for up to 5 days.
Freezer: Yes, wrap tightly for up to 3 months.
Reheat: Microwave slices for 10-15 seconds.

Tips for Best Results

• Use fresh lemon juice for a more vibrant flavor.
• Don’t overmix the batter to keep it light and fluffy.
• Allow the cake to cool completely before frosting to avoid melting.
• Adjust the sweetness of the frosting by varying the amount of powdered sugar.

Serving Suggestions

• Enjoy with a scoop of vanilla ice cream.
• Pair with a hot cup of tea or coffee.
• Ideal for celebrations or as a refreshing dessert after a summer meal.