There are few flavor combinations as timeless and delightful as zesty lemon and sweet, juicy blueberries. When brought together in a moist and tender crumb, they create the perfect dessert for any occasion. This incredible Lemon Blueberry Cake is a showstopper, bursting with bright, fresh flavors that will have everyone asking for a second slice. Furthermore, it strikes a beautiful balance between tart and sweet, making it a refreshing treat for spring gatherings, summer picnics, or simply a sunny afternoon pick-me-up. In this guide, we will walk you through everything you need to know to create a bakery-worthy cake from the comfort of your own kitchen. Consequently, you’ll feel like a professional baker by the time you’re done.
Essential Ingredients for the Perfect Lemon Blueberry Cake
To achieve the most amazing results, starting with high-quality ingredients is absolutely essential. While you may have many of these items in your pantry already, paying attention to the details can elevate your cake from good to truly unforgettable. For example, using fresh lemon juice and zest provides a much brighter flavor than bottled alternatives. Similarly, using cake flour will give you that incredibly soft texture you’re looking for in this lemon blueberry cake.
For the Cake
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter, softened to room temperature
- Granulated sugar
- Large eggs, at room temperature
- Vanilla extract
- Fresh lemon zest and juice
- Buttermilk, at room temperature
- Fresh or frozen blueberries
For the Lemon Cream Cheese Frosting
- Cream cheese, softened to room temperature
- Unsalted butter, softened to room temperature
- Powdered sugar, sifted
- Fresh lemon juice
- Lemon zest
- Vanilla extract
- A pinch of salt
Lemon Blueberry Cake: The 15 Ultimate Steps for the Most Irresistible Treat
Moist, tender, and bursting with bright citrus flavor, this Lemon Blueberry Cake combines zesty lemon and juicy blueberries with a luscious lemon cream cheese frosting for an irresistible bakery-style dessert.
- Total Time: 55 minutes
- Yield: 12 servings 1x
Ingredients
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs, room temperature
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1 cup buttermilk, room temperature
1 1/2 cups fresh or frozen blueberries
1 tablespoon flour (for tossing blueberries)
For the Lemon Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 1/2 cups powdered sugar, sifted
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
Pinch of salt
Instructions
1. Preheat oven to 350°F (175°C) and grease and flour two 9-inch round cake pans, lining bottoms with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy, about 3–5 minutes.
4. Add eggs one at a time, beating well after each addition.
5. Mix in lemon zest, lemon juice, and vanilla extract until combined.
6. With mixer on low speed, add dry ingredients in three additions, alternating with buttermilk in two additions, beginning and ending with dry ingredients.
7. Toss blueberries with 1 tablespoon flour to prevent sinking.
8. Gently fold floured blueberries into the batter.
9. Divide batter evenly between prepared pans and smooth tops.
10. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
11. Cool cakes in pans for 15 minutes, then transfer to a wire rack to cool completely.
12. Beat cream cheese and butter together until smooth and creamy.
13. Gradually add powdered sugar, mixing until fluffy.
14. Mix in lemon juice, lemon zest, vanilla extract, and salt until smooth.
15. Frost cooled cake layers, applying a crumb coat first, chill briefly, then finish frosting and decorate as desired.
Notes
Use room temperature ingredients for a smooth, even batter.
Do not thaw frozen blueberries before using; rinse, dry, and toss in flour.
Avoid overmixing to maintain a tender crumb.
For extra lemon flavor, rub zest into sugar before creaming with butter.
Store refrigerated for up to 5 days and bring to room temperature before serving.
Batter can be used for cupcakes; bake 18–22 minutes.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 42g
- Sodium: 220mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 115mg
Step-by-Step Instructions
Now that you have your ingredients gathered, it’s time to begin the baking process. Follow these steps carefully for a flawless lemon blueberry cake. First, proper preparation is key, so don’t skip the initial steps of preheating your oven and getting your pans ready. This ensures your cake bakes evenly from the moment it goes in.
- Preheat and Prepare: First of all, preheat your oven to 350°F (175°C). Next, generously grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for extra assurance that the cakes won’t stick.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking helps aerate the flour and distribute the leavening agents evenly.
- Cream Butter and Sugar: In a large bowl, using a stand mixer or a hand mixer, beat the softened butter and granulated sugar together on medium-high speed until the mixture is light and fluffy. This process usually takes about 3-5 minutes.
- Add Eggs and Flavorings: Next, add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract, lemon zest, and lemon juice until just combined.
- Alternate Wet and Dry Ingredients: With the mixer on low speed, begin adding the dry ingredient mixture in three parts, alternating with the buttermilk in two parts. Start and end with the dry ingredients. Be careful not to overmix the batter at this stage.
- Fold in Blueberries: In a small bowl, gently toss the blueberries with a tablespoon of flour. This simple trick helps prevent them from sinking to the bottom of your cake. Afterward, carefully fold the floured blueberries into the cake batter.
- Bake the Cake: Divide the batter evenly between your prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
- Cool Completely: Finally, let the cake layers cool in the pans for about 15 minutes before inverting them onto a wire rack to cool completely. It is crucial that the cakes are fully cooled before you attempt to frost them.
Pro Tips for a Flawless Lemon Blueberry Cake
Even with a great recipe, a few professional tips can make a huge difference. These small adjustments ensure a tender crumb, vibrant flavor, and a beautifully structured cake every single time. Indeed, these are the secrets that take your baking to the next level.
Using Fresh vs. Frozen Blueberries
You can use either fresh or frozen blueberries for this lemon blueberry cake recipe. If you use frozen blueberries, do not thaw them first. Instead, rinse them under cold water until the water runs clear, pat them dry, and then toss them in flour as you would with fresh berries. This prevents the color from bleeding excessively into the batter.
Getting the Perfect Lemon Flavor
The key to a vibrant lemon flavor is using both fresh lemon zest and juice. The zest contains the lemon’s essential oils, which provide a powerful aromatic punch. Therefore, don’t be shy with it! For an even more intense lemon taste, you can rub the lemon zest into the granulated sugar with your fingers before creaming it with the butter. This releases the oils directly into the sugar.
Avoiding a Soggy Cake
A common concern is a cake becoming soggy from the fruit. Tossing the blueberries in flour is the most effective way to prevent this. Moreover, be sure not to over-crowd the batter with too many berries, as this can add too much moisture. Stick to the recipe’s recommended amount for the best results. Using room temperature ingredients, a vital step in our Banana Bread Chocolate recipe as well, ensures the batter emulsifies properly, leading to a better final texture.
Assembling and Frosting Your Masterpiece
Once your cake layers are completely cool, you can prepare the frosting and assemble your beautiful creation. This lemon cream cheese frosting is the perfect tangy and sweet complement to the cake. First, in a large bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the sifted powdered sugar, mixing on low speed until combined, then increase the speed to high and beat until fluffy. Finally, mix in the lemon juice, zest, vanilla, and salt.
To assemble the cake, place one cake layer on your serving plate or cake stand. If the tops are domed, you may want to use a serrated knife to level them. Spread a generous layer of frosting over the top. Then, carefully place the second cake layer on top. Apply a thin “crumb coat” of frosting over the entire cake to trap any loose crumbs. Refrigerate the cake for 20-30 minutes to set the crumb coat. After that, apply the final, thicker layer of frosting, smoothing it with an offset spatula. You can decorate your lemon blueberry cake with fresh blueberries, extra lemon zest, or even some lemon slices for a beautiful presentation.
Storage and Serving Suggestions
Because of the cream cheese frosting, this lemon blueberry cake should be stored in the refrigerator. You can keep it in an airtight container or cake carrier for up to 5 days. For the best flavor and texture, however, it’s a good idea to let the cake sit at room temperature for about 20-30 minutes before serving. This allows the cake and frosting to soften slightly. This delightful cake is perfect on its own, but it also pairs wonderfully with a cup of hot coffee or iced tea. It’s an excellent dessert to follow a savory dinner, such as a flavorful Garlic Parmesan Chicken, providing a light and refreshing end to the meal.
Healthier Twists on a Classic Dessert
While this cake is a wonderful indulgence, there are ways to make slightly healthier adjustments if you wish. For instance, you can substitute a portion of the all-purpose flour with white whole wheat flour for added fiber. Additionally, you could replace some of the butter or oil with unsweetened applesauce or Greek yogurt to reduce fat content. Blueberries themselves are a fantastic source of nutrients. According to Healthline, blueberries are packed with antioxidants and vitamins that support overall health. Furthermore, lemons are an excellent source of vitamin C, an essential nutrient for immune function, as noted by experts at the Mayo Clinic. Consequently, you can feel good about the wholesome ingredients in your homemade lemon blueberry cake.
Conclusion
In conclusion, baking a stunning Lemon Blueberry Cake is a rewarding experience that results in a truly delicious dessert. By using fresh ingredients and following these detailed steps, you can create a moist, flavorful cake that is sure to impress. Remember the pro tips, such as tossing your blueberries in flour and using room temperature ingredients, to ensure a perfect outcome every time. Ultimately, this recipe provides a wonderful way to enjoy the classic combination of bright lemon and sweet blueberries. We hope you enjoy every moment of baking and, more importantly, every bite of your beautiful cake.
Frequently Asked Questions (FAQ)
Can I use frozen blueberries in this recipe?
Yes, you absolutely can. For best results, do not thaw the frozen blueberries before using them. Simply rinse them under cold water, pat them completely dry, and then toss them in a tablespoon of flour before folding them into the batter. This helps prevent them from sinking and keeps their color from bleeding too much.
Why did my blueberries sink to the bottom of the cake?
Blueberries tend to sink if they are too heavy for the batter. The most effective way to prevent this is by tossing them in a small amount of flour before adding them to the batter. This light coating helps the berries grip the batter and remain suspended throughout the cake as it bakes.
How do I prevent my lemon blueberry cake from being dry?
To ensure a moist cake, be careful not to overmix the batter once you’ve combined the wet and dry ingredients, as this can develop the gluten and result in a tough, dry texture. Also, using buttermilk and room temperature ingredients contributes significantly to a tender crumb. Finally, avoid overbaking the cake; check for doneness a few minutes before the recipe’s end time.
Can I make this recipe into cupcakes?
Certainly! This lemon blueberry cake batter works beautifully for cupcakes. Simply line a muffin tin with paper liners and fill each one about two-thirds full. The baking time will be shorter, typically around 18-22 minutes at 350°F (175°C). You will know they are done when a toothpick inserted into the center comes out clean.
