Making a lemon blueberry cake brings together the cheerful brightness of lemon and the sweetness of blueberries, creating a cake that’s light and refreshing. It’s the kind of dessert that feels perfect for any occasion, whether it’s a casual get-together or a special celebration.

This lemon blueberry layer cake recipe solves issues of dryness, uneven textures, and blandness often found in traditional layer cakes.

I often find it challenging to get the right texture when baking with fruits like blueberries. They can sink to the bottom, leaving you with a soggy base instead of a fluffy cake. That’s why I’ve tinkered with this recipe to ensure the blueberries stay evenly spread, leading to beautiful layers of flavor throughout. I can’t wait for you to try it.

This recipe is straightforward and yields impressive results in about four hours, from prep to serving. It strikes the right note, moist, not too sweet, and beautifully layered, topped with lemon cream cheese buttercream. It’s a well-tested favorite that you can trust to impress everyone at the table.

If you want to change things up, consider pairing this cake with my Lemon Lavender Scones for a delightful dessert spread.

Why You Will Love This Recipe
Ingredient Notes
Recipe Baking Tips
Serving Suggestions
Recipe Variations
How to Store?
Other Recipes You’ll Love

Why You Will Love This Recipe

Bright, Fresh Flavors , The zest and juice of fresh lemons intermingle beautifully with blueberries, creating a delightful citrus burst that invigorates your palate with each piece.
Moist, Tender Texture , Thanks to the combination of butter, oil, and milk, this cake achieves a soft, moist crumb that keeps it fresher for longer and is a joy to bite into.
Seasonal Sensation , Ideal for spring and summer gatherings, the vibrant flavors of this lemon blueberry cake elevate any celebration, whether it’s a picnic or a birthday party.
Make-Ahead Convenience , You can prep the cake layers ahead of time, keeping them wrapped in the fridge or freezer, which makes it easier to assemble and decorate when you’re ready to serve.

Lemon Blueberry Cake

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Author: Charlene
Prep Time: 40 minutes
Cool Time: 3 hours
Cook Time: 35 minutes
Total Time: 4 hours 15 minutes
Yield: 15 servings 1x
Category: Dessert
Method: Baking
Diet: Vegetarian

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Description

A delightful lemon blueberry layer cake perfect for any occasion, featuring a creamy lemon cream cheese buttercream.

Instructions

Step 1: Preheat Your Oven: Set your oven to 350ºF (175ºC). Prepare two 8-inch cake pans by greasing them and lining the bottoms with parchment paper. This will help ensure even baking and easy removal.
Step 2: Whisk Dry Ingredients: In a large mixing bowl, sift together 2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt. Stir gently to combine and incorporate air for a lighter cake.
Step 3: Combine Sugar and Lemon Zest: Rub 1 1/2 cups granulated sugar with 1 tablespoon freshly grated lemon zest until fragrant. This releases the lemon oils, infusing the sugar with bright citrus flavor.
Step 4: Cream Butter and Sugar: Using an electric mixer, beat 1/3 cup unsalted butter (room temperature) with the lemon-scented sugar until the mixture is fluffy. This introduces air pockets for a tender crumb.
Step 5: Add Wet Ingredients Gradually: Mix in 1/4 cup vegetable oil until blended. Then add the 3 large eggs one at a time, beating after each addition to ensure thorough incorporation without cooking the eggs.
Step 6: Alternate Flour and Milk: In separate containers, combine 1/2 cup whole milk with 1/3 cup lemon juice to make a buttermilk substitute. Add the dry flour mixture and the milk mixture alternately to the wet ingredients, beginning and ending with flour. Mix gently and only until the batter is just combined to avoid a dense cake.
Step 7: Fold in Blueberries Gently: Toss 1/2 cup fresh blueberries with 2 teaspoons all-purpose flour to coat. Fold these gently into the batter to prevent the fruit from sinking during baking. Reserve the remaining 1/2 cup blueberries for topping after baking.
Step 8: Bake Layers: Divide the batter evenly between the prepared pans, smoothing the tops. Bake in the preheated oven for approximately 35 minutes. The cakes are done when they spring back lightly to the touch and a toothpick inserted into the center comes out clean.
Step 9: Cool the Cake Layers: Remove pans from the oven and allow cakes to cool in the pans for 10 minutes. Then remove from pans and transfer to cooling racks to cool completely.
Step 10: Prepare Buttercream Frosting: Beat 3/4 cup softened unsalted butter and 12 ounces softened full-fat cream cheese together on low speed until smooth. Gradually add 6 cups powdered sugar, continuing to beat on low speed first to prevent a sugar cloud, then increase speed until creamy. Add 2 teaspoons fresh lemon juice and a pinch of salt; mix until well combined.
Step 11: Assemble and Decorate: Level the cooled cake layers by slicing off any domed tops to achieve flat surfaces for stacking. Place one layer on a serving plate and spread a layer of frosting evenly over the top. Add the second cake layer and repeat. Apply a thin crumb coat of frosting around the cake to seal in crumbs; chill for 15-30 minutes. Finish with a thicker final layer of frosting, spreading smoothly. Decorate with reserved fresh blueberries on top as desired.

Notes

Room Temperature: Store the cake in an airtight container at room temperature and consume within 2 days to preserve optimal texture and flavor.
Refrigeration: Keep the cake covered in an airtight container in the refrigerator for up to 5 days. Allow to come to room temperature before serving to soften the frosting.
Freezing: Wrap the cake tightly in plastic wrap then place in a freezer bag or airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
If the batter seems too thick before baking, add 1 tablespoon of milk at a time until it reaches a smooth consistency.
To prevent a dense texture, stop mixing the batter immediately once the flour and milk are just incorporated. Over-mixing can develop gluten and reduce tenderness.
Coating the blueberries with 2 teaspoons of flour before folding them in helps keep them suspended in the batter and prevents sinking to the bottom during baking.
For uneven cake layers, slicing off the domed tops after cooling ensures flat layers and stable stacking.
If the buttercream is too thick during assembly, thin it gently by adding 1 teaspoon of lemon juice at a time until it becomes easy to spread.
Allow leftover slices to come to room temperature naturally. Avoid microwaving to prevent the frosting from melting or the cake drying out.
Serve individual slices with a cup of herbal tea or a chilled glass of lemonade.
Add a scoop of vanilla ice cream or a dollop of whipped cream to complement the flavors.
Leftover cake pairs well layered in a trifle with fresh berries and cream or served as French toast topped with maple syrup and berry compote.
For variation, add a lemon glaze made by mixing powdered sugar with fresh lemon juice to drizzle over the frosted cake.
Enhance the frosting by incorporating freshly grated lemon zest for a more pronounced citrus note.
Use high-quality, finely milled all-purpose flour and sift it to achieve a light and tender crumb.
Choose fresh, plump blueberries as they hold texture best; if using frozen berries, fold them in frozen to reduce excess moisture.
Select organic lemons for zesting to avoid pesticide residue.
Softened unsalted butter at room temperature is essential for smooth creaming with sugar and incorporation into the frosting.
Pure vanilla extract provides better flavor depth than imitation vanilla.

Nutrition

Calories: N/A
Sugar: N/A
Sodium: N/A
Fat: N/A
Saturated Fat: N/A
Unsaturated Fat: N/A
Trans Fat: N/A
Carbohydrates: N/A
Fiber: N/A
Protein: N/A
Cholesterol: N/A

Ingredient Notes

All-purpose flour: Go for a good quality flour that’s finely milled for a light texture. Don’t skip the sifting step for best results!
Granulated sugar: Use regular granulated sugar to provide the right sweetness. It also helps create a fluffy texture when creamed with butter.
Unsalted butter: This recipe calls for lots of butter! Ensure it’s softened to room temperature for easy mixing and an even blend into the batter.
Eggs: Two large eggs at room temperature work best for moisture and structure. They help the cake rise and bind the ingredients together nicely.
Lemon zest: Freshly grated lemon zest adds a bright, zesty flavor that elevates the cake. Make sure to use organic lemons to avoid pesticides!
Blueberries: Use fresh, plump blueberries for the best flavor. If using frozen, don’t thaw them to prevent excess moisture in the batter.
Baking powder: This is important for the cake’s rise and light texture. Make sure it’s fresh for maximum effectiveness.
Vanilla extract: Pure vanilla extract adds a background depth of flavor. Avoid imitation vanilla to ensure a rich, authentic taste.
Milk: Whole milk gives the cake the moisture it needs. If you prefer, you can swap it with buttermilk for an extra tangy kick.
All-purpose flour: Go for a good quality flour that’s finely milled for a light texture. Don’t skip the sifting step for best results!
Granulated sugar: Use regular granulated sugar to provide the right sweetness. It also helps create a fluffy texture when creamed with butter.
Unsalted butter: This recipe calls for lots of butter! Ensure it’s softened to room temperature for easy mixing and an even blend into the batter.
Eggs: Two large eggs at room temperature work best for moisture and structure. They help the cake rise and bind the ingredients together nicely.
Lemon zest: Freshly grated lemon zest adds a bright, zesty flavor that elevates the cake. Make sure to use organic lemons to avoid pesticides!
Blueberries: Use fresh, plump blueberries for the best flavor. If using frozen, don’t thaw them to prevent excess moisture in the batter.
Baking powder: This is important for the cake’s rise and light texture. Make sure it’s fresh for maximum effectiveness.
Vanilla extract: Pure vanilla extract adds a background depth of flavor. Avoid imitation vanilla to ensure a rich, authentic taste.
Milk: Whole milk gives the cake the moisture it needs. If you prefer, you can swap it with buttermilk for an extra tangy kick.

Recipe Tips

If your batter seems too thick, add 1 tablespoon of milk at a time until it reaches a smooth consistency before baking.
When your batter over-mixes, stop mixing immediately after just combined; this prevents a dense texture in the final cake.
If blueberries sink to the bottom, coat them with 2 teaspoons of all-purpose flour before folding into the batter to keep them suspended.
For uneven cake layers, slice off the domed tops of the baked cakes once they are fully cooled to ensure even stacking.
If frosting is too thick, thin it with 1 teaspoon of lemon juice at a time until the desired spreadability is achieved.

Serving Suggestions

Serve slices of lemon blueberry cake alongside a cup of herbal tea or a refreshing glass of lemonade. A scoop of vanilla ice cream or whipped cream also adds a delightful touch for dessert lovers.

Use leftover lemon blueberry cake to make a trifle with layers of cream, fresh berries, and cake pieces. Add to breakfast by turning it into French toast with maple syrup and berry compote.

Top the cake with a lemon glaze made from powdered sugar and fresh lemon juice. A cream cheese frosting infused with lemon zest also complements the flavors beautifully.

Recipe variations

You can use frozen blueberries instead of fresh if you gently thaw and drain them well before coating with 2 teaspoons of flour to prevent sinking in the batter.
Add 1 tablespoon of lemon zest and 1/3 cup lemon juice to the batter to highlight citrus flavor; incorporate 1½ cups granulated sugar for sweetness.
Either whole milk or buttermilk can be used; using buttermilk or mixing lemon juice with milk creates the desired acidity and moist cake texture.
If making more, double all ingredients for a 30-slice cake; bake layers in two 9-inch pans at 350ºF for 35 minutes each, adjusting time slightly.

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How to Store?

To keep your lemon blueberry cake fresh and delicious, follow these storage tips:

Room Temperature: Place cake in an airtight container at room temperature. Consume within 2 days to maintain texture and flavor.

Refrigeration: Store the cake covered in an airtight container inside the refrigerator up to 5 days. Allow to reach room temperature before serving.

Freezing: Wrap the cake tightly in plastic wrap, then place in a freezer bag or container. Freeze up to 3 months. Thaw in refrigerator overnight.

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If you enjoyed this lemon blueberry cake or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!