Delicious Lemon Blueberry Cake Recipe

This Lemon Blueberry Cake recipe brings together a soft, fluffy crumb, bursts of juicy blueberries, and bright lemon flavor in every bite. With a creamy lemon cream cheese frosting and easy-to-follow steps, this cake is perfect for birthdays, brunches, spring celebrations, or simply satisfying a craving for something fresh and vibrant.

Whether you’re a home baker looking for confidence or an enthusiast after professional results, this guide ensures your cake is beautiful and delicious every single time.

Ingredients Checklist

Starting with the right ingredients—and preparing them correctly—makes all the difference. Gather everything in advance for the best results.

• Flour: 2 cups (250g) all-purpose flour, plus 2 tablespoons for tossing blueberries
  For gluten-free, use a 1:1 gluten-free blend. For extra tenderness, substitute up to 1/2 cup cake flour.

• Baking Powder: 1 teaspoon

• Baking Soda: 1/2 teaspoon

• Salt: 1 teaspoon

• Granulated Sugar: 2 cups (400g)

• Oil: 1 cup (240ml) canola, vegetable, or light olive oil

• Eggs: 3 large, at room temperature

• Buttermilk: 1 1/3 cups (320ml), at room temperature
  No buttermilk? Substitute whole milk mixed with 2 teaspoons lemon juice or vinegar, let sit 5 minutes.

• Fresh Lemon Zest: 2 tablespoons (about 2 large lemons)

• Fresh Lemon Juice: 1–2 tablespoons, to taste

• Blueberries: 1 1/2 cups (200g) fresh or frozen, do not thaw frozen berries

• Butter: 1/2 cup (115g) unsalted, softened

• Cream Cheese: 8 ounces (226g) full-fat, softened

• Powdered Sugar: 4–5 cups (500–625g), sifted

• Vanilla Extract: 1 teaspoon

• Optional for decoration: Extra blueberries, thin lemon slices, edible flowers, or lemon zest curls

Step-by-Step Instructions

For bakery-worthy results, follow these steps closely—each one is essential for flavor, texture, and visual appeal.

• Prepare Pans and Oven:
  Preheat oven to 325°F (163°C). Grease and line two or three 8-inch or 9-inch round cake pans with parchment for easy release.

• Combine Dry Ingredients:
  In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

• Mix Wet Ingredients:
  In a large mixing bowl, whisk oil, eggs, buttermilk, lemon zest, lemon juice, and vanilla extract until smooth.

• Incorporate Sugar and Combine:
  Add sugar to the wet ingredients and mix well. Gradually fold in the dry mixture, stirring gently until just combined. Avoid overmixing, which can lead to a dense cake.

• Prepare Blueberries:
  Toss blueberries in 2 tablespoons of flour to help prevent sinking. Gently fold into the batter. If using frozen berries, add them straight from the freezer to minimize color bleeding.

• Divide and Bake:
  Pour batter evenly into prepared pans. Bake:

  • Three 8-inch pans: 20–26 minutes

  • Three 9-inch pans: 19–23 minutes

  • Two 9-inch pans: 30–36 minutes
    Cakes are done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.

• Cool Cakes:
  Let cakes cool in the pans for 10–15 minutes. Run a knife around edges, then turn cakes out onto wire racks. Remove parchment and cool completely.

• Make Lemon Cream Cheese Frosting:
  In a large bowl, beat softened butter and cream cheese with a mixer until light and creamy (about 3–4 minutes). Add lemon zest, lemon juice, and vanilla. Gradually add powdered sugar, beating until fluffy and smooth. Chill frosting for 15–20 minutes for best spreadability.

• Assemble and Frost:
  Level cake layers with a serrated knife if needed. Place first layer on a serving plate, spread a generous layer of frosting. Repeat with remaining layers. Spread frosting over the top and sides for a smooth or rustic finish.

• Decorate:
  Garnish with extra blueberries, lemon slices, edible flowers, or a dusting of powdered sugar for an elegant touch.

Tips for Perfect Results

Get bakery-quality cake every time by keeping these strategies in mind from prep to serving.

• Use room temperature eggs, buttermilk, butter, and cream cheese for a smoother batter and better rise.

• Don’t overmix after adding flour; just combine until you no longer see streaks.

• For extra lemon punch, add 1/2 teaspoon lemon extract to the batter and/or frosting.

• If you want taller layers, use three 8-inch pans; for fewer, thicker layers, use two 9-inch pans.

• To prevent blueberries from sinking, always toss in flour and distribute evenly between layers.

• For a more stable cake, chill each frosted layer for 15 minutes before stacking.

• If your frosting is too thick, add a teaspoon of milk or lemon juice at a time; if too thin, add more powdered sugar.

• Always let cakes cool fully before frosting to avoid melting.

Serving Suggestions

Enhance your lemon blueberry cake experience with thoughtful presentation and pairings.

• Serve at room temperature for the best soft crumb and frosting texture.

• Add a scoop of vanilla ice cream or a dollop of whipped cream for a dessert-style treat.

• Pair with hot tea, lemonade, or sparkling wine for a refreshing combination.

• Offer extra lemon zest or berry sauce on the side for guests to drizzle.

• For special occasions, top with sugared blueberries or candied lemon peel.

Final Thoughts

Lemon Blueberry Cake is a crowd-pleasing dessert that brings the best of tart citrus and sweet fruit together in a moist, tender crumb. With the included expert tips and step-by-step instructions, anyone can achieve a showstopping result, even on their first try. Don’t hesitate to personalize the cake with your favorite berries, adjust the lemon intensity, or play with creative decorations. This recipe is designed for real life—easy, reliable, and sure to become a go-to for every special gathering or bright weekday treat.