Lemon Blueberry Cake

Gorgeous layers of blueberry-studded cake made with fresh lemon zest and juice create a delightful Lemon Blueberry Cake that is perfect for any occasion. Whether you’re celebrating a birthday, hosting a summer picnic, or simply indulging in a sweet treat at home, this cake stands out with its bright flavors and beautiful presentation. The luscious cream cheese frosting adds a creamy richness that balances the tartness of the lemon and the sweetness of the blueberries, making every bite irresistible.

Why You’ll Love This Recipe

• Bright Flavor: The combination of fresh lemon zest and juice infuses the cake with a vibrant citrus flavor that’s hard to resist.
• Moist Texture: Thanks to the buttermilk and careful mixing, this cake remains tender and moist throughout.
• Versatile Dessert: Perfect for birthdays, brunches, or just because—this cake suits any gathering.
• Visual Appeal: The layers of blueberries create a stunning visual effect that impresses guests.
• Easy to Make: With straightforward steps, even baking novices can master this delicious recipe.

Tools and Preparation

Before diving into the recipe, gather your tools to ensure a smooth baking experience. Having everything ready will make the process enjoyable.

Essential Tools and Equipment

• Stand mixer or hand mixer
• Mixing bowls
• Measuring cups and spoons
• Rubber spatula
• Three 8-inch round cake pans
• Parchment paper
• Cake tester

Importance of Each Tool

• Stand mixer or hand mixer: These help achieve a light and fluffy batter by thoroughly creaming ingredients together.
• Mixing bowls: Using different sizes allows for organized mixing and ingredient separation during preparation.
• Cake tester: This ensures your cakes are perfectly baked by checking for doneness without damaging them.

Ingredients

Gorgeous layers of blueberry studded cake made with fresh lemon zest and juice for real lemon flavor tower with a robe of luscious lemon cream cheese frosting in this tender and moist Lemon Blueberry cake.

Ingredients:
– 1/2 cup (113g) salted butter (softened to room temperature)
– 1 3/4 cups (350g) granulated sugar
– 2 Tablespoons lemon zest (from 3-4 lemons)
– 1/3 cup (90ml) vegetable or canola oil
– 4 large eggs (room temperature)
– 1 Tablespoon pure vanilla extract
– 2 3/4 cups (388g) all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup (240ml) buttermilk
– 1/2 cup (120ml) lemon juice (from 4-5 lemons)
– 2 cups (340g) fresh or frozen blueberries ((12-ounces))
– 1 Tablespoon all-purpose flour
– 8 ounces (226g) full-fat brick cream cheese (softened to room temperature)
– 1/2 cup (113g) salted butter (softened to room temperature)
– 4 cups (480g) powdered sugar
– 1 teaspoon lemon zest
– 1 Tablespoon fresh lemon juice
– Additional blueberries & lemon slices or lemon zest (for decorating)

How to Make Lemon Blueberry Cake

Step 1: Preheat the Oven

Preheat your oven to 350°F. Prepare three 8-inch cake pans by lining them with parchment paper circles and spraying them with baking spray or brushing with cake release.

Step 2: Cream Butter and Sugar

In a large bowl, beat together the softened butter, granulated sugar, and lemon zest using either a stand mixer or hand mixer on medium-high speed. Mix until creamy and light in color, which should take about 2–3 minutes.

Step 3: Add Oil and Eggs

Add the vegetable oil to the mixture. Beat again for another 2–3 minutes until combined. Scrape down the sides of the bowl as needed. Next, add the eggs one at a time along with vanilla extract, mixing until fully combined—about one minute.

Step 4: Combine Dry Ingredients

In another bowl, mix together all-purpose flour, baking powder, baking soda, and salt. Gradually add this dry mixture into your wet ingredients. Mix on low speed just until combined; only a few streaks of flour should remain visible.

Step 5: Incorporate Buttermilk & Lemon Juice

Pour in the buttermilk and lemon juice into your batter. Gently mix on low speed until everything is just combined. Scrape down the sides of your bowl once more.

Step 6: Add Blueberries

Toss your blueberries with one tablespoon of flour. Then gently fold them into your batter—this helps prevent them from sinking during baking. The batter will be quite thick at this point.

Step 7: Bake the Layers

Divide your batter evenly among the prepared cake pans. Bake in your preheated oven for about 24–28 minutes or until a cake tester inserted into each layer comes out clean but may have a few crumbs attached. Allow cakes to cool completely in their pans before assembling.

Step 8: Make Frosting

In another mixing bowl, use a stand mixer or hand mixer to combine softened cream cheese and butter on medium-high speed until creamy—about 2–3 minutes. Gradually add powdered sugar along with lemon zest and lemon juice. Mix again until just combined; avoid overbeating as it can thin out.

Step 9: Assemble & Decorate

If needed, level off your cooled cake layers using a serrated knife. Frost each layer generously with cream cheese frosting then stack them together carefully. Decorate with additional blueberries and slices of lemon or more zest if desired. Refrigerate for at least 45 minutes to set before slicing into pieces for serving. Store leftovers in the fridge for up to five days.

How to Serve Lemon Blueberry Cake

Lemon Blueberry Cake is a delightful treat that can be enjoyed in various ways. Whether you are hosting a gathering or simply indulging on your own, here are some serving suggestions to elevate your dessert experience.

Classic Presentation

• Slice and serve: Cut the cake into generous slices and serve on individual plates for a classic approach.
• Garnish with berries: Add fresh blueberries on top of each slice for a visually appealing touch.

Pair with Beverages

• Coffee pairing: Serve slices alongside a hot cup of coffee to enhance the flavors of lemon and blueberry.
• Iced tea option: A chilled glass of lemonade or iced tea makes for a refreshing complement.

Festive Touches

• Add whipped cream: A dollop of whipped cream can add creaminess and balance the tartness of the lemon.
• Serve with ice cream: Vanilla or lemon sorbet can provide a delightful contrast to the moist cake.

How to Perfect Lemon Blueberry Cake

For an exceptional Lemon Blueberry Cake, follow these simple tips to ensure your cake turns out perfectly every time.

• Bold baking temperature: Make sure your oven is preheated to 350°F for optimal baking conditions.
• Bold room temperature ingredients: Use room temperature eggs and butter for better mixing and texture.
• Bold flour measurement: Spoon flour into measuring cups rather than scooping directly from the bag to avoid using too much flour.
• Bold gentle folding: When adding blueberries, gently fold them into the batter to prevent them from bursting and coloring the cake.
• Bold cool completely: Allow cake layers to cool completely before frosting; this prevents melting and sliding.
• Bold refrigerate before serving: Chilling the frosted cake for at least 45 minutes helps set the frosting nicely.

Best Side Dishes for Lemon Blueberry Cake

Lemon Blueberry Cake pairs beautifully with various side dishes that can enhance your dessert experience. Here are some delicious options you might consider:

1. Fresh Fruit Salad: A mix of seasonal fruits such as strawberries, kiwi, and melon adds brightness and freshness.
2. Greek Yogurt Parfait: Layer Greek yogurt with honey and granola for a creamy, crunchy contrast.
3. Cheese Platter: A selection of soft cheeses like brie or goat cheese complements the sweetness of the cake well.
4. Coconut Macaroons: Chewy coconut treats bring an extra layer of sweetness that pairs nicely with lemon.
5. Chocolate-Covered Strawberries: These add a touch of indulgence that balances well with citrus flavors.
6. Savory Cheese Biscuits: Flaky biscuits can provide a savory contrast that offsets the sweetness of the cake.

Common Mistakes to Avoid

When baking a Lemon Blueberry Cake, small errors can lead to big disappointments. Here are common mistakes to avoid for the best results.

• Using cold ingredients – Cold eggs and butter can prevent proper mixing. Always ensure your eggs are at room temperature and butter is softened to achieve a light and fluffy batter.
• Overmixing the batter – Mixing too much after adding flour can create a dense cake. Mix just until the ingredients are combined and a few streaks of flour remain for a tender cake.
• Not measuring ingredients accurately – Baking requires precise measurements. Use a kitchen scale or measuring cups for accuracy to ensure your cake rises properly.
• Skipping the parchment paper – Not lining your pans can cause the cake to stick. Always line your cake pans with parchment paper to ensure easy removal after baking.
• Not letting the cake cool completely – Attempting to frost a warm cake can lead to melted frosting. Allow each layer to cool in the pan before transferring it to a wire rack.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover Lemon Blueberry Cake in an airtight container.
• It will last up to 5 days in the refrigerator while maintaining its moisture and flavor.

Freezing Lemon Blueberry Cake

• Wrap individual slices or the entire cake tightly in plastic wrap.
• Place it in a freezer-safe container or bag. It can be frozen for up to 3 months without losing quality.

Reheating Lemon Blueberry Cake

• Oven – Preheat your oven to 350°F, place the slice on a baking sheet, and heat for about 10-15 minutes until warmed through.
• Microwave – Use a microwave-safe plate, heat each slice on medium power in 15-second intervals until warm.
• Stovetop – For an alternative method, use a skillet over low heat, cover, and warm each slice for about 5 minutes.

Frequently Asked Questions

Can I use frozen blueberries in Lemon Blueberry Cake?

Yes, you can use frozen blueberries. Just toss them in flour before adding them to prevent sinking during baking.

How do I make my Lemon Blueberry Cake more lemony?

To enhance the lemon flavor, add extra lemon zest or juice into both the batter and frosting.

Can I make this cake gluten-free?

Absolutely! Substitute all-purpose flour with a gluten-free blend that measures cup-for-cup.

How should I decorate my Lemon Blueberry Cake?

You can top it with additional fresh blueberries, lemon slices, or even candied lemon peel for an elegant touch.

Final Thoughts

This Lemon Blueberry Cake is not only visually stunning but also deliciously moist and bursting with flavor. Its versatility allows for various customization options like different fruits or flavors. Don’t hesitate—give this recipe a try and enjoy a delightful dessert that everyone will love!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Lemon Blueberry Cake

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• Author: Lucille
• Total Time: 58 minutes
• Yield: Serves approximately 12 slices 1x

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Description

Indulge in the delightful experience of our Lemon Blueberry Cake, a stunning dessert that combines vibrant lemon zest and tart blueberries for a refreshing flavor burst. This moist cake is layered with luscious cream cheese frosting, perfectly balancing the zesty lemon and sweet blueberries, making it an irresistible treat for any occasion—be it birthdays, brunches, or simply satisfying your sweet tooth at home. Its beautiful presentation and straightforward preparation make it an ideal choice for both novice and experienced bakers. Elevate your gatherings with this show-stopping cake that promises to impress!

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Ingredients

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• 1/2 cup salted butter (softened)
• 1 3/4 cups granulated sugar
• 2 tablespoons lemon zest
• 4 large eggs (room temperature)
• 2 3/4 cups all-purpose flour
• 1 cup buttermilk
• 1/2 cup fresh lemon juice
• 2 cups fresh or frozen blueberries
• 8 ounces cream cheese (softened)
• Powdered sugar for frosting

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Instructions

1. Preheat oven to 350°F and prepare three 8-inch round cake pans with parchment paper.
2. In a mixing bowl, cream together softened butter, granulated sugar, and lemon zest until light and fluffy.
3. Add vegetable oil, eggs, and vanilla extract; mix until fully combined.
4. In another bowl, whisk flour, baking powder, baking soda, and salt together. Gradually add dry ingredients to wet mixture.
5. Mix in buttermilk and lemon juice until just combined.
6. Toss blueberries in flour then fold gently into the batter.
7. Divide batter among the prepared pans and bake for 24–28 minutes or until a cake tester comes out clean.
8. Cool cakes completely before frosting with cream cheese frosting made by mixing softened cream cheese, butter, powdered sugar, lemon zest, and lemon juice.

• Prep Time: 30 minutes
• Cook Time: 28 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (105g)
• Calories: 359
• Sugar: 32g
• Sodium: 265mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 47g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 69mg