Lemon Blueberry Cake: A Bright, Beautiful Dessert Bursting with Flavor

Lemon blueberry cake is the ultimate combination of bright citrus flavor and sweet, juicy berries—perfect for spring and summer celebrations or anytime you want a dessert that feels fresh and indulgent. This stunning cake features tender lemon-infused layers bursting with blueberries and topped with your choice of tangy cream cheese frosting or silky lemon buttercream.

What makes this cake a crowd favorite is not just its vibrant flavor but also its ease of preparation. With simple ingredients and clear steps, anyone can bake a lemon blueberry cake that looks beautiful and tastes bakery-quality. Plus, it’s a great make-ahead option that holds up wonderfully for gatherings, birthdays, or even afternoon tea.

In this post, you’ll discover how to make the best lemon blueberry cake from scratch, along with expert baking tips, flavor variations, and answers to common questions like how long to bake lemon blueberry cake and how long lemon cake lasts.

📝 Ingredients for Lemon Blueberry Cake

Here’s everything you’ll need to make a soft, flavorful lemon blueberry cake from scratch. Make sure your ingredients are at room temperature for the best results.

For the Cake:

• 2 ½ cups (310g) all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup (225g) unsalted butter, softened
• 1 ¾ cups (350g) granulated sugar
• 4 large eggs
• 1 tablespoon lemon zest (from about 2 lemons)
• ¼ cup fresh lemon juice
• 1 teaspoon pure vanilla extract
• 1 cup (240ml) buttermilk
• 1 ½ cups fresh or frozen blueberries (if using frozen, do not thaw)
• 1 tablespoon flour (for tossing the blueberries)

Optional Add-ins:

• ½ teaspoon almond extract (adds depth to the citrus flavor)
• Extra lemon zest for garnish

For the Frosting (choose one):

Cream Cheese Frosting:

• 8 oz (226g) cream cheese, softened
• ½ cup (115g) unsalted butter, softened
• 3 ½ cups (420g) powdered sugar
• 2 teaspoons lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract

Lemon Buttercream (alternative):

• 1 cup (225g) unsalted butter, softened
• 3 ½ cups (420g) powdered sugar
• 2–3 tablespoons lemon juice
• 1 teaspoon lemon zest
• Pinch of salt

👩‍🍳 How to Make Lemon Blueberry Cake (Step-by-Step)

Follow these simple steps to bake a lemon blueberry cake that’s moist, flavorful, and bakery-worthy.

Step 1: Prepare the Pans and Preheat the Oven

• Preheat your oven to 350°F (175°C).
• Grease and flour two 9-inch round cake pans or line them with parchment paper for easy release.

Step 2: Mix the Dry Ingredients

• In a medium bowl, whisk together:
  • 2 ½ cups flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
• Set aside.

Step 3: Cream Butter and Sugar

• In a large mixing bowl, beat 1 cup of softened butter and 1 ¾ cups sugar until light and fluffy (about 3–4 minutes).
• Add lemon zest, then beat in eggs one at a time, mixing well after each.

Step 4: Add Flavorings

• Mix in ¼ cup lemon juice and 1 teaspoon vanilla extract (plus almond extract if using). The mixture may look slightly curdled—this is normal.

Step 5: Alternate Adding Dry Ingredients and Buttermilk

• On low speed, add the dry ingredients in three parts, alternating with 1 cup of buttermilk (starting and ending with dry). Mix until just combined—do not overmix.

Step 6: Fold in Blueberries

• Toss the blueberries with 1 tablespoon of flour to prevent sinking.
• Gently fold them into the batter with a spatula.

Step 7: Bake the Cakes

• Divide the batter evenly between your prepared pans.
• Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
• Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 8: Make the Frosting

• While the cake cools, prepare your chosen frosting (cream cheese or lemon buttercream).
• Beat all frosting ingredients together until smooth and fluffy.

Step 9: Assemble and Frost

• Once cakes are completely cool, level the tops if needed.
• Place one layer on a serving plate, spread a generous amount of frosting, then top with the second layer.
• Frost the top and sides. Garnish with fresh blueberries, lemon slices, or extra zest if desired.

Tips for the Best Lemon Blueberry Cake

• Use fresh lemon zest and juice for the most vibrant flavor. Bottled lemon juice doesn’t give the same fresh citrus punch.
• Coat blueberries in flour before folding them into the batter. This prevents them from sinking to the bottom.
• Don’t overmix the batter. Overworking the flour can lead to a dense cake—mix just until everything is combined.
• Room temperature ingredients are key. Butter, eggs, and buttermilk should be at room temp for smooth mixing and even baking.
• Chill the cake before slicing if you want cleaner cuts. A quick 30-minute chill after frosting helps the layers set nicely.

Storage and Make-Ahead Tips

• Room Temperature: Store the frosted cake in an airtight container at room temp for up to 2 days (if your kitchen isn’t too warm).
• Refrigerator: Keeps well for 5 to 7 days in the fridge. Let it come to room temp before serving for best texture and flavor.
• Freezer: Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight, then frost before serving.
• Make Ahead: You can bake the cake layers a day in advance and frost the next day. Just keep them wrapped and stored in the fridge.

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Lemon Blueberry Cake: A Bright, Beautiful Dessert Bursting with Flavor

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• Author: promeatrecipes.com
• Total Time: PT55M
• Yield: 12 servings 1x

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Description

Lemon blueberry cake is the ultimate citrus dessert—moist, fluffy, and bursting with blueberries. Learn how to make it with easy steps, pro tips, and the best frosting options.

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Ingredients

Scale 1x2x3x

For the Cake:

• 2 ½ cups (310g) all-purpose flour

• 2 ½ teaspoons baking powder

• ½ teaspoon salt

• 1 cup (225g) unsalted butter, softened

• 1 ¾ cups (350g) granulated sugar

• 4 large eggs

• 1 tablespoon lemon zest (from about 2 lemons)

• ¼ cup fresh lemon juice

• 1 teaspoon pure vanilla extract

• 1 cup (240ml) buttermilk

• 1 ½ cups fresh or frozen blueberries (if using frozen, do not thaw)

• 1 tablespoon flour (for tossing the blueberries)

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Instructions

Step 1: Prepare the Pans and Preheat the Oven

• Preheat your oven to 350°F (175°C).

• Grease and flour two 9-inch round cake pans or line them with parchment paper for easy release.

Step 2: Mix the Dry Ingredients

• In a medium bowl, whisk together:

  • 2 ½ cups flour

  • 2 ½ teaspoons baking powder

  • ½ teaspoon salt

• Set aside.

Step 3: Cream Butter and Sugar

• In a large mixing bowl, beat 1 cup of softened butter and 1 ¾ cups sugar until light and fluffy (about 3–4 minutes).

• Add lemon zest, then beat in eggs one at a time, mixing well after each.

Step 4: Add Flavorings

• Mix in ¼ cup lemon juice and 1 teaspoon vanilla extract (plus almond extract if using). The mixture may look slightly curdled—this is normal.

Step 5: Alternate Adding Dry Ingredients and Buttermilk

• On low speed, add the dry ingredients in three parts, alternating with 1 cup of buttermilk (starting and ending with dry). Mix until just combined—do not overmix.

Step 6: Fold in Blueberries

• Toss the blueberries with 1 tablespoon of flour to prevent sinking.

• Gently fold them into the batter with a spatula.

Step 7: Bake the Cakes

• Divide the batter evenly between your prepared pans.

• Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

• Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 8: Make the Frosting

• While the cake cools, prepare your chosen frosting (cream cheese or lemon buttercream).

• Beat all frosting ingredients together until smooth and fluffy.

Step 9: Assemble and Frost

 

• Once cakes are completely cool, level the tops if needed.

• Place one layer on a serving plate, spread a generous amount of frosting, then top with the second layer.

• Frost the top and sides. Garnish with fresh blueberries, lemon slices, or extra zest if desired.

Notes

Notes:

 

• Blueberries: If using frozen blueberries, do not thaw them before adding them to the batter. This helps prevent the color from bleeding and keeps the texture intact. Tossing the blueberries in a tablespoon of flour before folding them into the batter also helps keep them evenly distributed throughout the cake.

• Buttermilk Substitute: If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes to curdle and thicken.

• Cake Storage: The cake can be stored at room temperature for up to 2 days in an airtight container. If you need to store it for a longer period, refrigerate it for up to 5 days or freeze for up to 3 months (without frosting). Let frozen cake layers thaw in the fridge overnight and frost the next day.

• Frosting Tips: If you prefer a lighter frosting, you can opt for whipped cream instead of cream cheese frosting. For an extra lemony kick, add more lemon zest to the frosting or a bit of lemon extract.

• Make-Ahead Tip: The cake layers can be baked in advance and stored in an airtight container for up to 2 days. Frost the cake just before serving to prevent it from getting soggy.

• Prep Time: PT20M
• Cook Time: PT35M
• Category: Dessert
• Cuisine: American

Nutrition

• Calories: 350-400 kcal
• Sugar: 35-40 g
• Sodium: 150-200 mg
• Saturated Fat: 8-10 g
• Fiber: 1-2 g
• Protein: 4-5 g
• Cholesterol: 55-70 mg

Keywords: Lemon Blueberry Cake,Blueberry Cake,Lemon Blueberry Cake Recipe

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🍰 Conclusion: A Cake That Captures Sunshine in Every Slice

Whether you’re celebrating a special occasion or just want to treat yourself, this lemon blueberry cake is the perfect dessert. It’s light, flavorful, and full of citrusy charm, with bursts of juicy blueberries in every bite. Paired with your favorite frosting, it’s a guaranteed crowd-pleaser that looks as good as it tastes. Give this recipe a try, and don’t be surprised if it becomes your new go-to cake for spring and summer gatherings!