This lemon blueberry cake is a perfect embodiment of summer flavors, combining the brightness of fresh lemon zest and juice with the sweetness of blueberries. Each bite is a refreshing burst of citrus and berries, making it an ideal choice for any occasion, from afternoon tea to celebratory gatherings.
It is one of my favorite summer desserts. If you are a blueberry lover, you must try this cake. It is easy to make and very moist. The sweetness of the blueberries and the citrus flavor of the lemon make this cake incredibly delicious. I personally like this cake so much that I included it in my top 12 summer desserts.
Ingredients:
- Unsalted butter, softened to room temperature
- Granulated sugar
- Packed light brown sugar
- Large eggs, at room temperature
- Pure vanilla extract
- All-purpose flour, sifted
- Baking powder
- Salt
- Buttermilk
- Lemon zest
- Lemon juice (from about 3 medium lemons)
- Fresh or frozen blueberries (do not thaw if using frozen)
- All-purpose flour
Cream Cheese Frosting:
- Full-fat cream cheese, softened to room temperature
- Unsalted butter, softened to room temperature
- Confectioners’ sugar
- Heavy cream
- Pure vanilla extract
- Pinch of salt
How To Make Lemon Blueberry Cake
Step: 1
- Heat your oven to 350°F (177°C).
- Grease three 9-inch or 8-inch round cake pans. Line them with parchment paper and grease the paper too.
Step: 2
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
Step: 3
- In another large bowl, beat the butter, granulated sugar, and brown sugar on high speed until light and fluffy (about 3 minutes). Scrape down the sides of the bowl as needed.
- Add the eggs one at a time, beating well after each one. Mix in the vanilla extract.
Step: 4
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Add the buttermilk, lemon zest, and lemon juice. Mix until just combined. Don’t overmix.
Step: 5
- Toss the blueberries with 1 tablespoon of flour to coat them. Gently fold the blueberries into the batter.
Step: 6
- Divide the batter evenly between the prepared cake pans.
- Bake for 24-26 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely in the pans on a wire rack.
Step: 7
- In a large bowl, beat the cream cheese and butter on high speed until smooth and creamy (about 2 minutes).
- Add the confectioners’ sugar, 1 tablespoon of heavy cream, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 minutes until smooth.
- If needed, add the second tablespoon of heavy cream to reach the desired consistency.
Step: 8
- Place one cake layer on a cake stand or serving plate. Spread about 1 cup of frosting on top.
- Add the second cake layer and spread another cup of frosting on top.
- Place the third cake layer on top and spread the remaining frosting over the top and sides of the cake.
Step: 9
- Refrigerate the cake for at least 2 hours before slicing and serving. This helps the cake hold its shape when cutting.
Tips for Making Blueberry Lemon Cake
Blueberries
- Whether using fresh or frozen blueberries, do not thaw frozen ones beforehand.
- Before folding them into the batter, toss the blueberries with a tablespoon of flour to prevent them from sinking to the bottom of the cake.
- To avoid a soggy cake, limit the amount of blueberries to 1 1/2 cups (210g) or less.
Lemons
- For the best flavor, use fresh lemon juice and zest. Zest the lemons before juicing them.
- For an extra lemony kick, brush the cake layers with a simple syrup infused with lemon after baking.
Cake Batter
- Ensure all ingredients like eggs, buttermilk, and butter are at room temperature for a smoother batter.
- Once you add the dry ingredients, avoid overmixing to prevent the cake from becoming tough and dense.
- Bake the cake layers towards the lower end of the recommended time to prevent overbaking. Check with a toothpick for doneness.
Frosting
- Use full-fat cream cheese for the frosting to achieve the right consistency. Low-fat or nonfat options can make the frosting too runny.
- Begin by beating the cream cheese and butter together until completely smooth before adding other ingredients.
- Refrigerate the frosted cake for at least 2 hours before serving to allow the frosting to set properly.
Serving
- Decorate the top of the cake with fresh blueberries and lemon slices for an attractive presentation.
- Store any leftover cake covered in the refrigerator for up to 5 days to maintain its freshness.
More Summer Desserts
Lemon Blueberry Cake
Lemon blueberry cake is one of my favorite summer desserts. If you are a blueberry lover, you must try this cake. It is easy to make and very moist. The sweetness of the blueberries and the citrus flavor of the lemon make this cake incredibly delicious.
Ingredients
Lemon Blueberry Cake
- 1 cup 226g unsalted butter, softened to room temperature
- 1 1/4 cups 250g granulated sugar
- 1/2 cup 100g packed light brown sugar
- 4 large eggs at room temperature
- 1 Tablespoon pure vanilla extract
- 3 cups 354g sifted all-purpose flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup 240ml buttermilk
- 2 Tablespoons lemon zest
- 1/2 cup 120ml lemon juice (from about 3 medium lemons)
- 1 1/2 cups 210g fresh or frozen blueberries (do not thaw if using frozen)
- 1 Tablespoon all-purpose flour
Cream Cheese Frosting
- 8 ounces 226g full-fat cream cheese, softened to room temperature
- 1/2 cup 113g unsalted butter, softened to room temperature
- 3 1/2 cups 420g confectioners' sugar
- 1-2 Tablespoons 15-30ml heavy cream
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
Step: 1
- Heat your oven to 350°F (177°C).
- Grease three 9-inch or 8-inch round cake pans. Line them with parchment paper and grease the paper too.
Step: 2
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
Step: 3
- In another large bowl, beat the butter, granulated sugar, and brown sugar on high speed until light and fluffy (about 3 minutes). Scrape down the sides of the bowl as needed.
- Add the eggs one at a time, beating well after each one. Mix in the vanilla extract.
Step: 4
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Add the buttermilk, lemon zest, and lemon juice. Mix until just combined. Don’t overmix.
Step: 5
- Toss the blueberries with 1 tablespoon of flour to coat them. Gently fold the blueberries into the batter.
Step: 6
- Divide the batter evenly between the prepared cake pans.
- Bake for 24-26 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely in the pans on a wire rack.
Step: 7
- In a large bowl, beat the cream cheese and butter on high speed until smooth and creamy (about 2 minutes).
- Add the confectioners' sugar, 1 tablespoon of heavy cream, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 minutes until smooth.
- If needed, add the second tablespoon of heavy cream to reach the desired consistency.
Step: 8
- Place one cake layer on a cake stand or serving plate. Spread about 1 cup of frosting on top.
- Add the second cake layer and spread another cup of frosting on top.
- Place the third cake layer on top and spread the remaining frosting over the top and sides of the cake.
Step: 9
- Refrigerate the cake for at least 2 hours before slicing and serving. This helps the cake hold its shape when cutting.