Introduction

This Lemon Blueberry Cake is a delightful combination of tart lemon and sweet blueberries, perfect for any occasion. Moist and tender, it pairs beautifully with a smooth, tangy cream cheese frosting. Whether for a casual teatime or a celebratory dessert, this cake will impress with its fresh flavors and elegant presentation.

A slice of three-layer blueberry cake sits on a white plate with pink floral designs and gold trim. Each cake layer is light yellow with visible blueberries baked inside, creating purple spots throughout. Between each layer, there is a smooth white frosting. The top of the cake slice is also covered with this frosting, and two fresh blueberries are placed on the upper left side. The plate rests on a white marbled surface, next to a silver fork and a pink cloth, with a lemon slice partly visible in the top part of the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups cake flour (360 grams)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk (180 ml), room temperature
1/3 cup lemon juice (80 ml), freshly squeezed
1 cup unsalted butter (226 grams), softened to room temperature
1 3/4 cups granulated sugar (350 grams)
2 tablespoons lemon zest
2 teaspoons vanilla extract
4 large eggs, room temperature
2 cups blueberries (fresh recommended)
2 teaspoons cake flour (or all-purpose flour) for blueberries
1/2 cup unsalted butter (112 grams), softened (for frosting)
8 oz brick-style cream cheese (226 grams), for frosting
1 teaspoon lemon juice (freshly squeezed, for frosting)
3-4 cups powdered sugar (330-440 grams), sifted (for frosting)
1 tablespoon whipping cream (as needed, for frosting)
3/4 cup unsalted butter (168 grams), softened (for layer cake frosting)
12 ounces brick-style cream cheese (340 grams), full fat (for layer cake frosting)
1 1/2 teaspoons lemon juice (freshly squeezed, for layer cake frosting)
4 1/2 – 5 1/2 cups powdered sugar (495 – 605 grams), sifted (for layer cake frosting)
1-2 tablespoons whipping cream (as needed, for layer cake frosting)

Instructions

Step 1: Preheat the oven to 350°F (180°C). Grease and flour a 9×13 inch cake pan. For a layer cake, line the bottom of cake tins with parchment paper rounds and grease and flour the sides.
Step 2: In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
Step 3: Combine the buttermilk and lemon juice in a small bowl. Whisk with a fork and set aside.
Step 4: In a large bowl, beat the softened butter, sugar, and lemon zest until fluffy, about 2-3 minutes.
Step 5: Add the vanilla extract. Beat in the eggs one at a time, turning off the mixer to scrape down the bowl sides after each addition.
Step 6: On low speed, add about one-third of the flour mixture, then half of the buttermilk mixture. Scrape down the bowl. Repeat with another third of flour and remaining milk mixture, then finish with the last of the flour mixture. Avoid overmixing.
Step 7: Toss blueberries with 2 teaspoons of flour. Gently fold them into the batter using a spatula or rubber spoon.
Step 8: Pour the batter into the prepared pan(s). Bake for 30-35 minutes (9×13 inch pan) or 25-30 minutes (layer cakes). The cake is done when the top looks set, a toothpick comes out clean, and the cake feels firm but slightly springy.
Step 9: Allow the cake(s) to cool in the pan. For layer cakes, be very careful removing them from pans while still warm.
Step 10: To make cream cheese frosting, beat softened butter until soft. Mix in cream cheese until smooth.
Step 11: Add lemon juice and 3 cups powdered sugar, starting on low speed and increasing to medium as it blends.
Step 12: Gradually add remaining powdered sugar, about half a cup at a time, until desired sweetness and thickness. If too thick, add whipping cream 1 tablespoon at a time.
Step 13: For a 9×13 inch cake, frost the cooled cake and optionally decorate with blueberries and lemon slices.
Step 14: For a layer cake, cool layers completely (wrap and refrigerate if needed). Level domed tops with a serrated knife. Place one layer on serving plate, frost with 3/4 cup frosting, add the second layer, frost again, then add the third layer.
Step 15: Apply a thin crumb coat of frosting to the sides, chill 20-30 minutes, then frost sides and top with swirls. Decorate optionally with blueberries.
Step 16: Slice with a thin, sharp knife and serve.

Tips & Variations

Use fresh blueberries for the best flavor and texture; frozen can be used but may bleed into the batter.
Make sure all dairy ingredients are at room temperature to avoid curdling and to ensure a smooth batter.
Wrap cake layers in plastic and refrigerate before frosting to make leveling and decorating easier.
For a lemonier frosting, add an extra 1/2 teaspoon of lemon juice gradually, tasting as you go.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor and texture. The cream cheese frosting softens slightly when chilled but remains delicious. For longer storage, freeze the unfrosted cake layers wrapped tightly for up to 2 months, thaw overnight in the refrigerator before frosting.

How to Serve

A single square piece of blueberry cake sits on a white plate over a white marbled texture. The cake has two visible layers: the bottom thick layer is light yellow with baked-in whole and broken blueberries scattered throughout, showing rich purple spots inside the soft crumb. The top layer is a smooth, creamy off-white frosting spread evenly. Two fresh whole blueberries rest on the center of the frosting. A silver fork is placed below the plate in the foreground. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, but thaw and drain them well before folding into the batter to prevent discoloration and excess moisture in the cake.

How do I prevent the cake layers from cracking on top?

Ensure the oven temperature is accurate and avoid overmixing the batter. Also, bake the cake on the middle rack for even heat distribution.