Dreamy Lemon Blueberry Cake It’s so te­nder you can cut it with a fork, creamy and indulgent, swe­et yet tart, bursting with fresh be­rries and bright citrus zest. You won’t be able­ to resist diving into this seasonal cake. The­ light and fluffy crumb is enriched with butter for ultimate­ moistness. Lemon and lime bring a re­freshing twist, complementing the­ juicy blueberries throughout. It’s the­ perfect desse­rt for warm summer nights under the stars.

Dreamy Lemon Blueberry Cake It’s so te­nder you can cut it with a fork, creamy and indulgent, swe­et yet tart, bursting with fresh be­rries and bright citrus zest. You won’t be able­ to resist diving into this seasonal cake. The­ light and fluffy crumb is enriched with butter for ultimate­ moistness. Lemon and lime bring a re­freshing twist, complementing the­ juicy blueberries throughout. It’s the­ perfect desse­rt for warm summer nights under the stars.

Refreshing Blueberry Lemon Cake

This bluebe­rry lemon cake is superb. Our family love­s it. It’s perfect for using swee­t, ripe blueberrie­s.

It’s zesty, packed with flavors, and looks colorful. This cake raise­s the bar for homemade cake­s.

It’s way better than store-bought le­mon cake mix. Want to impress? Don’t just add bluebe­rries to a mix.

Everyone will re­lish every delicious bite­ of this wonderful homemade de­ssert!

Hint Plan for a large piece­ per person. Something this tasty de­serves to be e­njoyed thoroughly.

Lemon Blueberry Cake Ingredients and Substitutes

  • Cake flour: The recipe originally called for cake flour and all-purpose flour but it was changed to cake flour only for a softer cake to also add more moisture to the recipe. You can use 2 1/2 cups all-purpose flour and 6 Tbsp cornstarch in this recipe if needed.
  • Baking powder and baking soda: A combination of both works well here.
  • Salt: Only regular salt is used here.
  • Granular sugar: The cake is very sweet as a traditional cake is meant to be. For those who don’t want it too sweet, you can reduce it to 1 1/4 cups sugar.
  • Unsalted butter: salted butter can simply be substituted minus the salt in the recipe if you are using salted butter.
  • Lemon: You will use the juice and juice in the recipe, so don’t forget to peel and juice it first.
  • Eggs: These help to bind the ingredients of the cake and I don’t recommend substituting them unless there is a special dietary requirement.
  • Vanilla Extract: Vanilla bean paste will also work great.
  • Milk: Skimmed milk is recommended here for best results but a bottle of light coconut milk should also work.
  • Sour Cream: Whole Greek yogurt should also work.
  • New Blueberries: Raspberries would be delicious here too.
  • Cream Cheese: Keep this cold for frosting that hasn’t melted.
  • Powdered sugar: This very fine sugar is necessary to make a smooth frosting.

How to Make Lemon Blueberry Cake

  1. Prepare the pan: Grease and flour two round (9-inch) baking sheets and line the bottom with parchment paper. Grease the parchment paper.
  2. Preheat the oven: Preheat the oven to 350 degrees.
  3. Strain and pour in the dry ingredients: Sift the flour into a large bowl. Sift in the baking powder, baking soda and salt.
  4. Beat the butter, sugar and water: In the bowl of an electric stand mixer, beat together the butter, sugar and lemon juice until smooth and fluffy.
  5. Mix in the eggs: One at a time, mix in the eggs and then the vanilla extract. Add the eggs and extract to the butter mixture and mix to combine. Pour the milk into a measuring cup, then stir in the sour cream and lemon juice.
  6. Mix the flour and milk mixture: Alternate the two and add 1/3 of the flour and 1/2 of the milk to the butter mixture
  7. Add the blueberries: Fold the blueberries into the cake batter, then divide the batter between two bowls.
  8. Bake til set: Bake the cake until a toothpick inserted in the center comes out clean.
  9. Frost: Make cream cheese frosting while cake is cool. Once completely cool, frost the cake.

Frequently Asked Questions

Can I use frozen blueberries in this recipe?

Absolutely, toss in those frozen blueberries straight from the freezer into the batter. Just remember, you’ll need to bake the cake a smidge longer, around 5 minutes more. Though the frozen berries might give the cake a colorful hue, it’ll still be scrumptious.

What about making plain lemon cake?

Craving something simpler? Just skip the blueberries and follow the recipe as is, keeping that 1 Tbsp of flour in there (yep, the one from step 3). Fancy a twist? Stir in 3 1/2 tablespoons of poppy seeds, and voila, you’ve got yourself a lemon poppy seed cake.

Will an electric hand mixer work for this cake batter?

Sure thing, an electric hand mixer and a good old mixing bowl will do the trick. It might take a bit longer to get that butter-sugar combo light and fluffy (think 5 minutes), but patience is key. Oh, and don’t forget to scrape down the bowl as you go.

Can I make cupcakes with this recipe?

Cupcakes are a go! Swap out cake layers for adorable cupcakes. Bake them at 350 degrees Fahrenheit, filling those paper-lined muffin cups about 2/3 of the way. After about 20 minutes in the oven, or once a toothpick comes out clean, you’ll be greeted by roughly 24 cupcakes.

How to make a thicker layer of frosting?

If you’re all about that frosting life, feel free to increase the frosting recipe by 1.5 times. Especially for cupcakes, where a little extra frosting never hurt anyone.

Storage and Shelf Life

Keep your cake cozy in the fridge, snug in an airtight container. It’ll stay fresh and delightful for up to 4 days. When you’re ready to dive in, let it warm up to room temperature to bring out the best flavor.

Recipe Tips

  1. Aiming for cake perfection? Start by mixing your butter and sugar until it looks almost like fresh snow. This step is key; skip it, and your cake might end up more like a brick than a cloud.
  2. And when you’re mixing in the rest, gentle is the way to go. Overdo it, and you’ll lose that dreamy fluffiness we all crave.
  3. Last but not least, give those blueberries a quick tumble in flour before they join the batter. It’s like giving them little life jackets so they don’t all sink to the bottom.
Lemon Blueberry Cake

Lemon Blueberry Cake Recipe

Dreamy Lemon Blueberry Cake It’s so te­nder you can cut it with a fork, creamy and indulgent, swe­et yet tart, bursting with fresh be­rries and bright citrus zest. You won't be able­ to resist diving into this seasonal cake.
Prep Time 45 minutes
Cook Time 25 minutes
Ready in 3 hours 10 minutes
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 16
Calories 650 kcal

Ingredients
  

Cake:

  • 2 ½ cups all-purpose flour
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 eggs room temp
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 cup buttermilk room temp
  • 1 cup blueberries fresh or frozen
  • Juice of 1 lemon

Cream Cheese Frosting:

  • 16 oz cream cheese softened
  • 4 oz unsalted butter room temp
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • Zest and juice of 1 lemon

Garnish:

  • Lemon slices and blueberries

Instructions
 

Frosting:

  • Beat butter & cream cheese until smooth.
  • Add lemon zest, juice, vanilla, then powdered sugar; mix until creamy.

Cake:

  • Preheat oven to 350°F.
  • Prep two 8-inch round pans.
  • Mix dry ingredients; set aside.
  • Cream butter and sugar, add eggs, then lemon juice.
  • Alternate adding dry ingredients and buttermilk to the mix, fold in blueberries, bake 20-25 mins.

Assemble:

  • Layer cake with frosting.
  • Decorate with lemon and blueberries.

Notes

Aiming for cake perfection? Start by mixing your butter and sugar until it looks almost like fresh snow. This step is key; skip it, and your cake might end up more like a brick than a cloud. And when you’re mixing in the rest, gentle is the way to go. Overdo it, and you’ll lose that dreamy fluffiness we all crave. Last but not least, give those blueberries a quick tumble in flour before they join the batter. It’s like giving them little life jackets so they don’t all sink to the bottom.
Keyword Lemon Blueberry Cake

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