Lemon Blueberry Cake is a refreshing and vibrant dessert that combines the tangy flavor of lemon with the sweetness of fresh blueberries. Perfect for spring and summer gatherings, celebrations, or any time you crave a light and flavorful treat, this cake is sure to impress.
Why This Lemon Blueberry Cake Is the Best
- Zesty Lemon Flavor: The cake is infused with the bright and tangy flavor of lemon, creating a refreshing taste.
- Sweet Blueberries: Fresh blueberries add bursts of sweetness and a juicy texture that complements the lemon.
- Moist and Tender: The cake has a soft and moist texture, making each bite delightful.
- Beautiful Presentation: The combination of lemon glaze and fresh blueberries on top makes this cake visually stunning and perfect for any occasion.
Perfect for Any Occasion
Whether you’re hosting a picnic, attending a potluck, or simply enjoying a slice with a cup of tea, Lemon Blueberry Cake is the perfect choice. The combination of zesty lemon, sweet blueberries, and beautiful presentation makes it a crowd-pleaser that everyone will love.
Ingredient Notes
For the Lemon Blueberry Cake:
- All-Purpose Flour: The foundation of a tender and sturdy cake crumb.
- Lemon Juice and Zest: Deliver bright citrus notes, infusing the cake with refreshing tartness.
- Blueberries: Add juicy bursts of sweetness and a pop of color in every bite.
- Sour Cream and Buttermilk: Provide moisture and a slight tang, ensuring a soft and luscious texture.
- Butter and Oil: Combine for richness and balance, with oil adding extra moisture for a light crumb.
For the Cream Cheese Frosting:
- Cream Cheese and Butter: Create a creamy, tangy, and rich base that complements the citrusy cake.
- Powdered Sugar: Sweetens the frosting and maintains a smooth texture.
- Vanilla Extract: Adds depth and warmth to the frosting flavor.
Tips for Making the Best Lemon Blueberry Cake
- Use Fresh Ingredients: For the best flavor, use fresh lemons and ripe blueberries.
- Don’t Overmix the Batter: Mix the batter just until combined to keep the cake light and tender.
- Generously Glaze: Apply a generous amount of lemon glaze to the top of the cake for added sweetness and visual appeal.
- Garnish Elegantly: Top the cake with whole and halved blueberries for a touch of elegance and freshness.
Serving Suggestions
- With a Cup of Tea: Enjoy a slice of Lemon Blueberry Cake with a hot cup of tea for a perfect afternoon treat.
- With Fresh Berries: Serve with additional fresh berries for a burst of flavor and color.
- With a Scoop of Ice Cream: Add a scoop of vanilla ice cream for an indulgent dessert.
- With a Dusting of Powdered Sugar: Finish with a light dusting of powdered sugar for a classic touch.
- With Whipped Cream: Serve with a dollop of whipped cream for extra richness and flavor.
A Must Try
Imagine biting into a slice of this Lemon Blueberry Cake—each bite offering a perfect blend of zesty lemon and sweet blueberries, all topped with a glossy lemon glaze and fresh berries. Perfect for sharing with family and friends, this cake is sure to bring joy to any occasion. So, gather your ingredients and bake this delightful cake to impress your loved ones and create sweet, memorable moments together!
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Lemon Blueberry Cake
This Lemon Blueberry Cake offers a delightful combination of zesty lemon and juicy blueberries, creating a vibrant and flavorful dessert. The tangy cream cheese frosting enhances the cake with a velvety finish, while fresh blueberries and lemon slices add a stunning decorative touch. Perfect for spring celebrations or anytime you crave a citrusy treat!
Prep Time: 2 hours
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes
Yield: 12-14 slices
Ingredients
Lemon Blueberry Cake
- 2 3/4 cups + 2 tablespoons (374g) all-purpose flour
- 1 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (112g) unsalted butter, room temperature
- 1/2 cup (120ml) vegetable oil
- 1 3/4 cups (362g) sugar
- 1 teaspoon vanilla extract
- 6 tablespoons (86g) sour cream
- 4 large eggs
- 1/2 cup (120ml) fresh lemon juice
- 2 tablespoons fresh lemon zest (about 3 large lemons)
- 1/4 cup (60ml) buttermilk
- 1 3/4 cups (about 260g) blueberries
Cream Cheese Frosting
- 16 oz (452g) cream cheese, room temperature
- 1 cup (224g) butter, room temperature
- 11 cups (1265g) powdered sugar
- 2 teaspoons vanilla extract
- Lemon slices
- fresh blueberries, for decorating
Instructions
To make the cake layers
- Prepare three 8-inch cake pans by lining the bottoms with parchment paper circles and greasing the sides. Preheat the oven to 350°F (176°C).
- In a medium-sized bowl, combine the flour, baking powder, baking soda, and salt. Set this mixture aside.
- In a big mixer bowl, combine the butter, oil, and sugar. Beat them together until the mixture becomes light in color and fluffy. This usually takes about 1 1/2 to 2 minutes, so be sure not to rush this step.
- Add the vanilla extract and sour cream to the mixture, and mix until everything is well combined.
- Add the eggs one at a time, ensuring that each egg is mostly combined before adding the next one. Scrape down the sides of the bowl as needed to make sure all the ingredients are thoroughly mixed.
- Gradually add half of the dry ingredients to the batter and mix until they are mostly combined.
- In a separate bowl, combine the lemon juice, lemon zest, and buttermilk. Slowly add this mixture to the batter and mix until well combined.
- Add the remaining dry ingredients to the batter and mix until well combined and smooth. Be careful not to overmix the batter; just ensure all ingredients are fully incorporated. Scrape down the sides of the bowl as needed.
- Toss the blueberries with 1/2 a tablespoon of flour, gently combining them. Then, add the blueberries to the cake batter and fold them in to combine.
- Divide the batter evenly between the prepared cake pans and bake for around 25-30 minutes, or until a toothpick comes out with just a few crumbs.
- Remove the cakes from the oven and let them cool for around 3 minutes. Then, transfer them to cooling racks to cool completely.
For the frosting
- In a big mixing bowl, mix together the cream cheese and butter until it’s smooth.
- Add about half of the powdered sugar and mix until everything is well combined and smooth.
- Now, add the vanilla extract and mix it in.
- Put in the rest of the powdered sugar and mix until everything is well combined and smooth. Adjust the amount of powdered sugar based on how thick you want it.
- To put the cake together, use a big serrated knife to make sure the tops of the cakes are even.
- Place the first cake layer on a plate or a round piece of cardboard. Spread about 1 cup of frosting evenly on top of the cake.
- Add the second cake layer and another cup of frosting.
- Put the last layer on top and frost the outside of the cake. If you want a cool pattern on the side, use a 9-inch spatula and go around the cake while turning it. Start from the bottom and go up.
- Now, make swirls of frosting on the top of the cake and decorate it with lemon slices and blueberries if you like.
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Dina
Could I replace regular with gluten free flour?
Holly Henry
i did not try it but i think it is fine, tell me the results afterward, and enjoy