How long to bake lemon blueberry cake?

Bake lemon blueberry cake for 30 to 35 minutes at 350°F (175°C) in two 9-inch pans. If you're using a different pan size, such as a bundt or loaf pan, adjust the baking time accordingly and use the toothpick test—insert it into the center; it should come out clean or with just a few moist crumbs.

Why do lemon and blueberry go together?

Lemon and blueberry are a classic flavor duo because the tart acidity of lemon enhances the natural sweetness of blueberries . The citrus brightens the fruit, creating a balanced, refreshing taste that works beautifully in cakes, muffins, and other desserts.

How long does lemon cake last?

Lemon cake can last: At room temperature for up to 2 days in an airtight container. In the fridge for 5 to 7 days , well-covered. In the freezer for up to 3 months if tightly wrapped. To preserve freshness, store it away from direct sunlight and moisture.

Lemon Blueberry Cake: 5 Secrets for the Best Moist Cake Recipe

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.

Ingredients

Scale

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)

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