Lemon Blueberry Cake
Lemon Blueberry Cake is a refreshingly zesty and sweet dessert that balances tangy lemon with juicy blueberries in a soft, moist crumb. Perfect for any occasion, it’s easy to customize, stunning to present, and always crowd-pleasing.
Ingredients
For the Cake Batter:
- ½ cup 113g unsalted butter, softened to room temperature
- 1¼ cups 250g granulated sugar
- ½ cup 100g packed light brown sugar
- 6 tablespoons 90ml vegetable, canola, or avocado oil
- 4 large eggs at room temperature
- 1 tablespoon pure vanilla extract
- 3 cups 375g all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup 180ml buttermilk, at room temperature
- 2 tablespoons fresh lemon zest
- ½ cup 120ml fresh lemon juice (from about 3–4 lemons), at room temperature
- 1½ cups 210g fresh blueberries
- 1 tablespoon all-purpose flour for tossing blueberries
For the Cream Cheese Frosting:
- 8 oz 226g full-fat brick-style cream cheese, softened to room temperature*
- ½ cup 113g unsalted butter, softened to room temperature
- 3½ cups 420g confectioners’ sugar
- 1 tablespoon 15ml heavy cream*
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
Preheat and Prepare Pans
- Preheat your oven to 350°F (177°C). Grease three 8-inch (20 cm) round cake pans, line the bottoms with parchment paper rounds, then grease the parchment paper as well. This ensures the cakes release cleanly after baking.
Make the Cake Batter
- In a large mixing bowl using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter on high speed until smooth and creamy—about 1 minute.
- Add the granulated sugar and brown sugar. Beat on medium-high speed until well combined, about 2 minutes.
- Add the oil and continue beating until the mixture is light and fluffy, about 3 more minutes.
- Add the eggs and vanilla extract. Beat on medium speed until fully incorporated—about 1 minute, scraping down the sides and bottom of the bowl as needed.
- In a separate large bowl, whisk together the flour, baking powder, baking soda, and salt.
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients.
- Once just incorporated, slowly mix in the buttermilk, lemon zest, and lemon juice. Beat only until combined. Do not over-mix. The batter will be thick.
- In a small bowl, toss the blueberries with 1 tablespoon of flour to help prevent them from sinking during baking. Gently fold the coated blueberries into the batter.
Bake the Cakes
- Evenly divide the batter between the prepared cake pans.
- Bake for 22–26 minutes, or until a toothpick inserted into the center of each cake comes out clean.
- Remove from the oven and allow the cakes to cool completely in the pans on a wire rack before frosting.
Make the Cream Cheese Frosting
- In a large bowl using a mixer with a paddle attachment, beat the cream cheese and butter together on medium speed until smooth and creamy—about 3 minutes, with no lumps remaining.
- With the mixer on low, gradually add the confectioners’ sugar, followed by the heavy cream, vanilla extract, and a pinch of salt.
- Increase to high speed and beat for another 3 minutes until fluffy and spreadable.
Assemble and Frost the Cake
- If necessary, use a large serrated knife to carefully slice a thin layer off the tops of each cake to create a flat, even surface.
- Place the first cake layer on a cake stand or serving plate. Spread a generous layer of cream cheese frosting on top.
- Repeat with the second and third layers, stacking and frosting each. Spread a thin layer of frosting around the sides of the cake. This recipe yields enough for a light frosting—double the frosting if you prefer a thicker layer.
- Optional: Decorate the top with fresh blueberries, thin lemon slices, or lemon zest.
Chill and Serve
- Refrigerate the assembled cake for at least 45 minutes before slicing. This helps set the frosting and prevents the cake from falling apart when cut.
Storage:
- Cover any leftover cake tightly and store in the refrigerator for up to 5 days.
Notes
Eggs
Use room-temperature eggs for best results—they incorporate more smoothly into the batter, helping prevent over-mixing and ensuring a tender crumb. To quickly bring eggs to room temperature, place them in a bowl of warm water for 5–10 minutes. Alternatively, take them out of the fridge at the same time as your butter and cream cheese. Buttermilk
Buttermilk adds a rich, tangy flavor and helps create a super moist, tender crumb. If you don’t have buttermilk on hand, whole milk is the best alternative—no need for vinegar or lemon juice substitutes in this recipe. While low-fat or plant-based milks can be used in a pinch, note that the cake will be less rich and moist. Cream Cheese
Always use full-fat brick-style cream cheese for frosting. Avoid whipped or spreadable cream cheese, as they contain added air and stabilizers that can result in a runny or unstable frosting.
Use room-temperature eggs for best results—they incorporate more smoothly into the batter, helping prevent over-mixing and ensuring a tender crumb. To quickly bring eggs to room temperature, place them in a bowl of warm water for 5–10 minutes. Alternatively, take them out of the fridge at the same time as your butter and cream cheese. Buttermilk
Buttermilk adds a rich, tangy flavor and helps create a super moist, tender crumb. If you don’t have buttermilk on hand, whole milk is the best alternative—no need for vinegar or lemon juice substitutes in this recipe. While low-fat or plant-based milks can be used in a pinch, note that the cake will be less rich and moist. Cream Cheese
Always use full-fat brick-style cream cheese for frosting. Avoid whipped or spreadable cream cheese, as they contain added air and stabilizers that can result in a runny or unstable frosting.