Lemon Blueberry Cake is a vibrant two-layer cake that brings together the zesty brightness of lemon and the juicy sweetness of blueberries in every bite. It’s soft, moist, and bursting with flavor—perfect for spring, summer, or any occasion that calls for something fresh and beautiful.
The Lemon Blueberry Cake bursts with citrusy zest, juicy berries, and a rich cream cheese frosting, making it the perfect fruity dessert for any occasion.
Why This Lemon Blueberry Cake Is the Best
- Fresh Citrus Flavor: Infused with fresh lemon juice and zest, this cake has a bright and tangy flavor that perfectly complements the berries.
- Juicy Blueberries in Every Bite: Each layer is packed with blueberries that burst while baking, adding pops of natural sweetness and color.
- Soft and Moist Texture: Made with buttermilk or yogurt for a tender crumb that stays moist and delicious.
- Creamy Lemon Frosting: The cake is layered and covered with a smooth lemon-infused cream cheese or buttercream frosting for a rich, tangy finish.
- Stunning Presentation: With its pale yellow layers, deep blue berries, and a swirl of frosting, it’s as pretty as it is delicious.
This cake is perfect for birthdays, brunches, showers, or any celebration where you want to impress with something homemade and unforgettable.
Ingredient Notes
- Cake Flour: Gives the cake a soft, tender crumb thanks to its lower protein content, ideal for light and fluffy layers.
- Baking Powder: Provides leavening power, helping the cake rise and stay airy.
- Baking Soda: Reacts with the acidic lemon juice and sour cream to enhance rise and tenderness.
- Salt: Balances sweetness and enhances the overall flavor profile.
- Granulated Sugar: Sweetens the cake while also contributing to a soft, moist texture.
- Unsalted Butter: Adds richness and a buttery flavor while creating structure when creamed with sugar.
- Lemon Zest: Packs bright citrus flavor directly into the cake, making the lemon taste pop.
- Eggs: Bind the ingredients and add moisture, richness, and structure.
- Vanilla Extract: Enhances the cake’s flavor and complements the lemon notes.
- Whole Milk: Keeps the batter moist and contributes to a tender crumb.
- Sour Cream: Adds moisture, tang, and a slight richness that complements the lemon.
- Fresh Lemon Juice: Provides zesty citrus tang and reacts with leavening agents for a light texture.
- Fresh Blueberries: Bursts of sweet-tart flavor scattered throughout, adding natural juiciness and color.
Cream Cheese Frosting:
- Cream Cheese: Forms the tangy, creamy base of the frosting, perfectly complementing the sweet cake.
- Unsalted Butter: Adds smoothness and richness for a spreadable, stable frosting.
- Vanilla Extract: Balances the tang of cream cheese and adds warmth.
- Powdered Sugar: Sweetens and thickens the frosting to the perfect consistency.
The Lemon Blueberry Cake bursts with citrusy zest, juicy berries, and a rich cream cheese frosting, making it the perfect fruity dessert for any occasion.
Tips for Making the Best Lemon Blueberry Cake
- Toss Blueberries in Flour: This helps prevent them from sinking to the bottom while baking.
- Use Fresh Lemons: Fresh juice and zest are essential for a strong citrus flavor.
- Don’t Overmix the Batter: Mix just until combined to keep the cake light and tender.
- Let Layers Cool Completely: Cool the cakes fully before frosting to avoid melting or sliding.
- Add Extra Berries on Top: Garnish with fresh blueberries and lemon slices for a beautiful finish.
Serving Suggestions
- With Tea or Sparkling Lemonade: A refreshing pairing that enhances the citrus notes.
- With Whipped Cream or Extra Berries: Serve slices with whipped cream and a few fresh blueberries for added texture.
- As a Birthday or Celebration Cake: This elegant two-layer cake makes a stunning centerpiece for any special occasion.
- With a Drizzle of Lemon Syrup: For extra tang and moisture, brush the layers with a lemon syrup before frosting.
- Chilled or Room Temperature: Tastes amazing slightly chilled from the fridge or served at room temp for that soft, fluffy texture.
A Must Try
Each forkful of Lemon Blueberry Cake is a celebration of summer—bright lemon, juicy berries, and creamy frosting all in perfect harmony. Whether you’re baking for a special event or simply want to treat yourself to something beautiful and delicious, this two-layer cake is sure to impress. Light, refreshing, and bursting with flavor—it’s a cake that everyone will ask for again and again.
Be sure to check out these other delicious recipes!
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Coconut Bundt Cake
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Coffee Loaf Cake With Sweet Potato Frosting
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Flourless Chocolate Cake
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Lemon Pistachio Cake
Lemon Blueberry Cake
The Lemon Blueberry Cake bursts with citrusy zest, juicy berries, and a rich cream cheese frosting, making it the perfect fruity dessert for any occasion.
Ingredients
- 3 cups 395g cake flour, scoop and level to measure
- 1 3/4 cups 350g granulated sugar
- 1 cup 225g unsalted butter, brought to room temperature
- 2 tablespoon lemon zest from about 3 lemons
- 4 large eggs brought to room temperature
- 2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 1/2 tablespoon fresh lemon juice
- 1 cup 235ml whole milk, brought too room temperature
- 1/3 cup 80g sour cream, brought to room temperature
- 2 1/2 cups 385g fresh blueberries
Cream Cheese Frosting
- 8 oz. cream cheese
- 1/2 cup unsalted butter brought to room temperature
- 1 teaspoon vanilla extract
- 4 cups 480g powdered sugar
Instructions
Make Lemon Blueberry Cake
- Preheat your oven to 350°F. While it’s heating up, butter two 9-inch round cake pans.
- Then line the bottom of each with a round of parchment paper. Don’t forget to butter the parchment too, and give the pans a light dusting of flour—just shake out the extra so it doesn’t clump.
- Now grab a mixing bowl and sift in the cake flour. Add the baking powder, baking soda, and salt, then whisk it all together for about 20 seconds to mix it evenly.
- In a separate small bowl, toss the blueberries with 1 tablespoon of that flour mixture—this helps keep them from sinking in the batter later. Set both the flour mix and the coated blueberries aside for now.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and lemon zest on high speed.
- Let it whip for about 3 minutes until it’s super light, fluffy, and pale—like a cloud! ☁️ Don’t forget to scrape down the sides of the bowl so everything gets mixed in evenly.
- Now add the eggs one at a time, mixing well after each one. Stir in the vanilla extract, then give the bowl another good scrape to keep things nice and smooth.
- Grab a 2-cup liquid measuring cup and pour in the milk. Stir in the sour cream and lemon juice until it’s all nicely combined—easy and creamy!
- Add one-third of the flour mixture to your butter and egg mixture, and mix just until everything comes together—don’t overmix! Next, pour in half of the milk mixture and mix again just until combined.
- Repeat by adding another third of the flour, then the rest of the milk mixture, mixing just enough each time to keep the batter smooth. Finish it off with the last third of the flour mixture.
- Now, gently fold in those flour-coated blueberries with a spatula—be gentle so they don’t burst and turn your batter purple!
- Divide the batter evenly between your prepared pans and spread it out so the tops are nice and smooth.
- Pop them into your preheated oven and bake for 30 to 35 minutes, or until a toothpick poked into the center comes out clean—no gooey batter means they’re done!
- Let the cakes cool in their pans for about 20 minutes. Then run a knife around the edges to make sure they’re loosened up.
- Carefully flip them out onto wire racks and let them cool completely—no rushing here, you don’t want the frosting to melt!
- Once the cakes are totally cool, spread on that delicious cream cheese frosting.
- Store your frosted cake in an airtight container in the fridge. When you're ready to serve, let it sit at room temp for a bit so it’s soft and dreamy.
Make Cream Cheese Frosting
- In the bowl of your stand mixer with the paddle attachment, whip together the butter and cream cheese until it’s light, fluffy, and oh-so-creamy!
- Then add the vanilla and powdered sugar, and keep mixing for a few more minutes until the frosting is smooth and fluffy like a dream.
- If it feels a bit too soft or runny, just pop it in the freezer for 5-minute bursts, mixing in between, until it firms up just right for spreading.
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The Lemon Blueberry Cake bursts with citrusy zest, juicy berries, and a rich cream cheese frosting, making it the perfect fruity dessert for any occasion.