Lemon Blueberry Cake

The first time I attempted a lemon blueberry cake was for a family reunion picnic five years ago. The forecast had promised clear skies, but as I carried my beautiful creation across the park, the heavens opened.

By the time I reached the shelter, my cake was drenched! While the appearance was ruined, my family still insisted on trying it – and to everyone’s surprise, the flavor combination was so spectacular that no one cared about the presentation. Since that rainy day disaster, I’ve perfected this recipe, and it’s now my most-requested dessert for gatherings year-round.

Sunshine and Berries in Every Bite

What makes this lemon blueberry cake truly special is the perfect balance between bright citrus notes and sweet bursts of berry. The cake itself is wonderfully moist with a tender crumb, infused with fresh lemon zest and juice that gives it a sunshine-bright flavor.

Each slice reveals pockets of juicy blueberries that add both visual appeal and delightful pops of sweetness. Topped with a velvety cream cheese frosting that’s been kissed with lemon, this cake manages to be simultaneously sophisticated and comforting – elegant enough for special occasions but simple enough to brighten an ordinary day.

Ingredients

For the Cake:

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1¾ cups granulated sugar
• 4 large eggs, room temperature
• 2 egg yolks, room temperature
• 2 teaspoons vanilla extract
• 3 tablespoons fresh lemon zest (from about 3-4 lemons)
• ¼ cup fresh lemon juice
• 1 cup buttermilk, room temperature
• 2 cups fresh blueberries
• 1 tablespoon flour (for coating blueberries)

For the Lemon Cream Cheese Frosting:

• 16 oz cream cheese, softened
• ½ cup (1 stick) unsalted butter, softened
• 4 cups powdered sugar, sifted
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• Pinch of salt

For Decoration (Optional):

• 1 cup fresh blueberries
• Thin lemon slices or lemon zest curls
• Fresh mint leaves

Instructions

Preparing the Cake

• Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In a small bowl, toss the blueberries with 1 tablespoon of flour to coat them evenly. This will help prevent them from sinking to the bottom of the cake during baking.
• In a large mixing bowl or stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until light and fluffy, about 3-4 minutes.
• Reduce the speed to medium and add the eggs and egg yolks, one at a time, mixing well after each addition. Add the vanilla extract, lemon zest, and lemon juice, and mix until combined.
• With the mixer on low speed, add the flour mixture in three parts, alternating with the buttermilk, beginning and ending with the flour. Mix just until combined after each addition – be careful not to overmix.
• Using a rubber spatula, gently fold in the flour-coated blueberries.
• Divide the batter evenly between the prepared cake pans, smoothing the tops with an offset spatula.
• Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.

Making the Frosting

• In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth and creamy, about 2 minutes.
• Reduce the speed to low and gradually add the sifted powdered sugar, about one cup at a time, mixing well after each addition.
• Once all the sugar has been incorporated, add the lemon juice, lemon zest, vanilla extract, and pinch of salt. Increase the speed to medium-high and beat until light and fluffy, about 2 minutes.

Assembling the Cake

• Once the cake layers are completely cool, place one layer on a cake stand or serving plate.
• Spread about 1 cup of the frosting evenly over the top of the first layer.
• Place the second cake layer on top and repeat with another cup of frosting.
• Place the final cake layer on top, then apply a thin layer of frosting over the entire cake to create a crumb coat. Refrigerate for about 20-30 minutes to set.
• After chilling, apply the remaining frosting to the top and sides of the cake, creating decorative swirls if desired.
• If using, arrange fresh blueberries, lemon slices or zest, and mint leaves on top of the cake for decoration.
• For best flavor, allow the cake to sit at room temperature for about 30 minutes before serving.

Frequently Asked Questions (FAQ)

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries, but don’t thaw them before adding to the batter. Keep them frozen, toss with flour as directed, and fold them in gently. You may need to extend the baking time by 3-5 minutes since the frozen berries will lower the temperature of the batter.

Why did all my blueberries sink to the bottom of the cake?

This usually happens when blueberries aren’t coated with flour before adding them to the batter. The flour coating helps them “stick” to the batter during baking. Also, make sure your batter isn’t too thin – it should be thick enough to support the berries.

Can I make this cake ahead of time?

Absolutely! The cake layers can be baked up to 2 days in advance and stored well-wrapped in the refrigerator. You can also freeze the unfrosted layers for up to 3 months. The fully assembled cake will keep well in the refrigerator for up to 3 days.

Why did my cream cheese frosting turn out runny?

This typically happens when the cream cheese or butter is too warm. Make sure they’re softened but still cool to the touch. If your frosting is too soft, refrigerate it for 15-20 minutes before using. Also, always use full-fat cream cheese for the best results.

Can I make this cake gluten-free?

Yes, you can substitute a 1:1 gluten-free flour blend for the all-purpose flour. Look for one that contains xanthan gum to help with structure.

Variations and Customizations

• Lemon Blueberry Bundt Cake: Transform this recipe into a beautiful Bundt cake by pouring all the batter into a well-greased and floured 12-cup Bundt pan. Bake at 350°F for 50-60 minutes. Instead of the cream cheese frosting, drizzle with a simple lemon glaze made from 2 cups powdered sugar and 3-4 tablespoons lemon juice.

• Lemon Blueberry Cupcakes: Turn this recipe into approximately 24 cupcakes. Fill lined cupcake tins about 2/3 full and bake at 350°F for 18-22 minutes. Top with a swirl of the lemon cream cheese frosting and a fresh blueberry

• Lemon Blueberry Sheet Cake: For casual gatherings, pour the batter into a 9×13-inch cake pan and bake at 350°F for 35-40 minutes. Top with the cream cheese frosting and serve directly from the pan for easy serving.

Pro Tips for Perfecting the Recipe

Room Temperature Ingredients Matter: Ensure all refrigerated ingredients (butter, eggs, buttermilk) are at room temperature before beginning. This creates a smoother batter that traps air during mixing, resulting in a lighter cake texture.

Cake Flour Substitute: For an even more tender crumb, replace the all-purpose flour with cake flour. If you don’t have cake flour, you can make your own by measuring out 3 cups of all-purpose flour, removing 6 tablespoons, and replacing them with 6 tablespoons of cornstarch.

Preventing Berry Bleed: To minimize the blue streaking from blueberries, gently fold them into the batter at the very end, and don’t overmix once they’re added. Using fresh rather than frozen berries also reduces color bleeding.

Perfect Zesting Technique: When zesting lemons, only remove the yellow outer layer, avoiding the white pith beneath, which can be bitter. A microplane zester works best for this task.

Level Layers: For a perfectly level cake, use a long serrated knife to trim the domed tops off the cake layers before assembling. Alternatively, use cake strips around your pans during baking to help the cakes rise more evenly.

Storage Instructions

This lemon blueberry cake should be stored in the refrigerator due to the cream cheese frosting. Place it in a cake carrier or loosely cover with plastic wrap to prevent the frosting from sticking.

For the freshest taste and texture, consume the cake within 3-4 days. Allow slices to sit at room temperature for about 30 minutes before serving to take the chill off.

Individual slices can be wrapped tightly in plastic wrap and frozen for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

Unfrosted cake layers freeze beautifully for up to 3 months. Wrap each layer individually in plastic wrap, then in aluminum foil. Thaw overnight in the refrigerator before frosting and assembling.