Lemon Blueberry Cake

A bright, sunshiny kitchen fills with the sweet aroma of baked lemon and fresh blueberries, releasing whispers of zest that excite the palate. This Lemon Blueberry Cake is a delightful dessert that takes about an hour to prepare and bake, perfect for satisfying your craving for something light, fluffy, and bursting with flavor. The combination of fresh blueberries and lemon lends a refreshing twist that simply works wonders in this cake.

This recipe is ideal for gatherings, celebrations, or simply a moment of indulgence on a cozy afternoon. You can make it ahead to save time, and it stores well, so it’s perfect for enjoying throughout the week.

Why You’ll Love This Recipe

• The cake balances a tender crumb with juicy bursts of blueberries.
• Freshly squeezed lemon juice elevates the flavor to brighten your day.
• The cream cheese frosting adds a creamy tanginess that complements the cake beautifully.
• It’s a versatile dessert, perfect for any occasion or simply as a treat for yourself.

What You’ll Need

Gather the following ingredients to create your Lemon Blueberry Cake:

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 is 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 Lemon Cream Cheese 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)

Note: Use fresh blueberries for best flavor.

Substitutions & Swaps

• Buttermilk can be substituted with regular milk mixed with vinegar.
• Granulated sugar can be swapped for coconut sugar.
• For a dairy-free version, use plant-based butter and cream cheese.
• All-purpose flour can be used in place of cake flour.

How to Make It

This simple process will guide you to cake perfection.

1. Preheat

Preheat the oven to 350°F (180°C) and grease a 9×13 inch cake pan.

2. Prepare Dry Ingredients

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

3. Combine Wet Ingredients

Mix the buttermilk and freshly squeezed lemon juice together, whisking with a fork before setting aside.

4. Cream the Butter Mixture

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

5. Add Extract and Eggs

Incorporate the vanilla extract, then add the eggs one at a time. Turn off the mixer to scrape down the sides after each addition.

6. Mix Batters Together

With the mixer on low speed, alternate adding 1/3 of the dry flour mixture and 1/2 of the milk and lemon juice mixture. Scrape down the bowl and repeat until all ingredients are combined without overmixing.

7. Fold in Blueberries

Toss blueberries with 2 teaspoons of flour before gently folding them into the batter with a spatula.

8. Bake the Cake

Pour the batter into the prepared pan. Bake for 30-35 minutes (for 9×13) or 25-30 minutes (for layer cakes) until a toothpick comes out clean. The top should feel firm and slightly springy when pressed.

9. Cool the Cake

Allow the cakes to cool in the pan. If making a layer cake, handle with care when inserting.

10. Prepare Frosting

For the cream cheese frosting, beat together softened butter, cream cheese, and lemon juice. Gradually add powdered sugar until you reach desired consistency, adding whipping cream as needed.

How to Store It

Fridge: Store in an airtight container for up to 5 days.
Freezer: Yes, layer cakes freeze well for up to 2 months.
Reheat: Microwave for 20-30 seconds on low power.

Tips for Best Results

• Ensure all dairy products are at room temperature before starting.
• Do not overmix the batter to keep the cake light and fluffy.
• Gently toss the blueberries in flour to prevent sinking in the batter.
• Allow the cake to cool completely before frosting for better adherence.

Serving Suggestions

• Serve at family gatherings for a crowd-pleaser dessert.
• Enjoy as a delightful afternoon snack with tea or coffee.
• Perfect for birthdays or special celebrations.