Lemon Blueberry Cake Recipe

Why Make This Recipe

Lemon Blueberry Cake is a delightful treat that brings together the tangy flavor of lemon and the sweetness of blueberries.

It’s perfect for any occasion, whether it’s a birthday, a family gathering, or just a sweet craving.

This cake is moist, flavorful, and topped with a creamy frosting that enhances its flavors.

Making this cake at home means you can enjoy it fresh and customize it to your liking!

Print Recipe

Lemon Blueberry Cake Recipe

Prep Time25 minutes mins

Cook Time35 minutes mins

Total Time1 hour hr

Ingredients

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup unsalted butter softened
• 1 cup buttermilk
• 3 large eggs
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• For the frosting:
• 8 oz cream cheese softened
• ½ cup unsalted butter softened
• 4 cups powdered sugar
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest

Instructions

• Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• In a large mixing bowl, cream together the butter and sugar until light and fluffy.
• Add the eggs one at a time, mixing well after each addition.
• Stir in the buttermilk and vanilla extract.
• In another bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest. Gradually add to the wet ingredients and mix until just combined.
• Gently fold in the blueberries.
• Divide the batter evenly between the prepared cake pans and smooth the tops.
• Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
• Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
• For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, lemon juice, and lemon zest, mixing until well combined.
• Once the cakes are completely cooled, spread frosting between the cake layers and over the top and sides of the cake.
• Decorate with additional blueberries if desired.
• Slice and serve.

How to Make Lemon Blueberry Cake

Ingredients:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup unsalted butter, softened
• 1 cup buttermilk
• 3 large eggs
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries

For the frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest

Directions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the buttermilk and vanilla extract.
5. In another bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest. Gradually add to the wet ingredients and mix until just combined.
6. Gently fold in the blueberries.
7. Divide the batter evenly between the prepared cake pans and smooth the tops.
8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
10. For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, lemon juice, and lemon zest, mixing until well combined.
11. Once the cakes are completely cooled, spread frosting between the cake layers and over the top and sides of the cake.
12. Decorate with additional blueberries if desired.
13. Slice and serve.

How to Serve Lemon Blueberry Cake

This cake can be served at room temperature or chilled. It’s best to cut it into slices and place it on a nice plate.

You can serve it as a dessert after dinner or as a sweet treat at brunch.

Adding a few extra blueberries on top can make it look even more appealing!

How to Store Lemon Blueberry Cake

To store Lemon Blueberry Cake, keep it in an airtight container in the fridge. It will stay fresh for about 3-5 days.

If you want to keep it longer, you can freeze it. Wrap the cake tightly in plastic wrap and then in aluminum foil before placing it in the freezer.

To enjoy later, simply thaw it in the fridge overnight.

Tips to Make Lemon Blueberry Cake

• Make sure your butter is at room temperature for easier mixing.
• Be gentle when folding in the blueberries to avoid breaking them.
• You can add extra lemon zest for a stronger lemon flavor.
• For a fun twist, try adding a teaspoon of almond extract to the batter.

Variation

You can make Lemon Blueberry Cake with different fruits, like raspberries or strawberries, for a change.

If you want a healthier version, replace half of the all-purpose flour with whole wheat flour.

You can also make it gluten-free by using a gluten-free flour blend.

FAQs

1. Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just do not thaw them before adding to the batter to prevent them from bleeding into the cake.

2. Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day ahead and store them wrapped in plastic wrap. Frost and decorate the cake the next day.

3. How do I know when the cake is done?
Insert a toothpick in the center of the cake. If it comes out clean or with a few crumbs attached, the cake is done.