The Ultimate Zesty & Moist Lemon Blueberry Cake with Cream Cheese Frosting
There’s nothing quite like the bright, refreshing tang of lemon perfectly paired with the sweet burst of fresh blueberries. This exquisite combination comes to life in our two-tiered **Lemon Blueberry Cake**, a true masterpiece that promises to be the star of any gathering. Imagine delicate lemon-flavored cake layers, generously studded with juicy blueberries, all enveloped in a silky, rich, and perfectly balanced cream cheese frosting. It’s a symphony of flavors and textures, designed to delight your palate with every single forkful.
Why This Lemon Blueberry Cake Recipe is a Must-Try
Our **Lemon Blueberry Cake recipe** truly stands out, striking the perfect balance between sweetness and a subtle, refreshing tang. The cake itself is meticulously flavored with both lemon zest and fresh lemon juice, ensuring a vibrant citrus note that’s present but never overwhelming. Each bite reveals a tender crumb that is wonderfully soft, incredibly moist, and beautifully dotted with pockets of juicy, ripe blueberries. It’s a texture and flavor combination that simply makes you swoon. But the magic doesn’t stop there.
What truly elevates this dessert is the luxurious cream cheese frosting. This rich, tangy, and velvety smooth frosting acts as the perfect counterpoint to the bright cake. It ties all the elements together, adding a depth of flavor and an irresistible creaminess that transforms a simple cake into an extraordinary culinary experience. The combination of the moist cake, the fruity burst of blueberries, and the decadent cream cheese frosting is precisely what makes this lemon blueberry cake the ultimate indulgence.
Key Ingredients for Your Homemade Lemon Blueberry Cake
To create this magnificent lemon blueberry cake, you’ll need a selection of fresh, high-quality ingredients for both the cake layers and the irresistible cream cheese frosting. Below, we’ll dive into some essential tips and substitution suggestions for key components. You can find all specific measurements, a complete list of ingredients, and detailed instructions in the printable recipe card located at the end of this comprehensive guide.
Ingredient Spotlight: Tips for a Perfect Lemon Blueberry Cake
Understanding your ingredients is key to successful baking. Here’s a closer look at some crucial components for this delicious **lemon blueberry cake**:
LEMONS – For this vibrant recipe, you’ll need approximately 4 medium-sized lemons. Typically, one medium lemon yields about 1 tablespoon of zest and 2 tablespoons of juice. This amount should provide you with enough zest and juice to infuse your cake with that signature bright lemon flavor. A top tip for maximizing flavor: we recommend beating a portion of the lemon zest with the sugars. This crucial step helps to release the aromatic oils from the lemon peel, deeply infusing your cake batter with an even more intense and delightful lemon essence.
EGGS – Always use room temperature eggs when baking cakes. Eggs at room temperature emulsify more effectively with other ingredients, creating a smoother batter. More importantly, when beaten, they trap air more efficiently, resulting in a lighter, fluffier, and more tender cake crumb. This small detail can make a significant difference in the final texture of your lemon blueberry cake.
BUTTERMILK – The inclusion of buttermilk is a secret weapon for achieving a truly exceptional cake. Its slight acidity reacts with the baking soda, contributing to a wonderfully light and tender crumb. Beyond that, buttermilk adds a rich moisture and a subtle tang that complements the lemon and blueberries beautifully, making the cake incredibly flavorful and moist without being dense.
FLOUR – Accurate flour measurement is paramount in baking, especially for cakes, to achieve the best possible results. Too much flour can lead to a dry, dense, and crumbly cake, while too little can make it too soft or fragile. For unparalleled accuracy in all your baked goods, we highly recommend using a kitchen scale. Our recipe card below provides weighted measurements to help you achieve consistent success. If a scale isn’t available, utilize the “scoop and sweep” method: gently spoon the flour into your measuring cup until it overflows, then level it off with the flat edge of a butter knife. Avoid packing the flour into the cup or scooping directly from the bag, as this can compress the flour and result in using too much.
BLUEBERRIES – While fresh blueberries are ideal for their burst of flavor and texture, frozen blueberries can also be used. If opting for frozen, do not thaw them. Toss them lightly in a tablespoon of flour before folding into the batter to prevent them from sinking to the bottom. Wild frozen blueberries are often smaller and tend to release less juice when baked, making them an excellent choice.
How to Make the Perfect Lemon Blueberry Cake
These step-by-step photos and detailed instructions are provided to help you visualize each stage of making this delightful **lemon blueberry cake**. For a printable version of this recipe, complete with precise measurements and comprehensive instructions, you can Jump to Recipe at the bottom of this post.
- Begin by preheating your oven to 350°F (175°C). Prepare two 8-inch round baking pans by greasing them thoroughly and lining the bottoms with parchment paper. This ensures your beautiful cake layers will release easily.
- In a medium bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, and salt. Whisk well to ensure they are evenly distributed, then set this mixture aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the softened unsalted butter, granulated sugar, brown sugar, and 2 tablespoons of lemon zest. Beat on high speed for 2 to 3 minutes until the mixture becomes wonderfully pale and fluffy. This creaming process incorporates air and activates the lemon oils, building the foundation for a flavorful cake.
- Reduce the mixer speed to medium. Add the room temperature eggs one at a time, beating thoroughly after each addition. This ensures each egg is fully incorporated, contributing to the cake’s structure and moisture.
- Stir in the pure vanilla extract, continuing to beat until it’s fully combined and fragrant.
- Gradually add half of the whisked flour mixture to the wet ingredients. Mix on low speed until just combined, being careful not to overmix.
- Next, pour in the buttermilk and fresh lemon juice. Continue mixing on low speed until these liquids are fully incorporated into the batter.
- Add the remaining flour mixture and mix on low speed until the batter is just combined. Avoid overmixing, as this can develop the gluten too much, leading to a tougher cake. Your batter should now be smooth and uniform.
- Reserve about 30 of your freshest blueberries for garnish later. With a soft silicone spatula, gently fold the remaining blueberries into the cake batter. Be delicate to prevent damaging or breaking the blueberries, which could color your cake batter.
- Divide the luscious batter evenly between your two prepared baking pans. Bake for approximately 22-25 minutes, or until a wooden toothpick inserted into the center of the cakes comes out clean. This indicates they are perfectly cooked through.
- Once baked, remove the pans from the oven and place them on a wire rack to cool for 5 minutes. After this initial cooling, carefully invert the cakes from their pans and let them cool completely to room temperature on the wire rack. This cooling process takes about 1 hour, giving you the perfect window to prepare your creamy dream of a frosting.
- Now, for the glorious cream cheese frosting! In the clean bowl of your stand mixer, fitted with the whisk attachment, beat the room temperature cream cheese and unsalted butter together on high speed until the mixture is light, fluffy, and completely smooth. Remember to scrape down the sides of the bowl periodically to ensure everything is evenly incorporated.
- Gradually add the powdered sugar, starting on low speed to prevent a sugary cloud, until combined. Then, incorporate the vanilla extract and increase the mixer speed to high, beating for another 2-3 minutes until the frosting is wonderfully creamy, airy, and utterly smooth. This frosting will be the perfect complement to your lemon blueberry cake.
- Once your cake layers are completely cool (this is critical!), place the first layer onto a cake turntable or serving platter. Spread approximately 1 ¾ cups of the rich cream cheese frosting evenly over the top. Carefully position the second cake layer directly on top of the frosting. Continue to frost the sides and the top of the entire cake, aiming for beautiful swirls and a generous, thick layer of frosting. There will be ample frosting to achieve this delightful presentation.
- For a stunning finish, garnish your magnificent **lemon blueberry cake** with the reserved lemon zest, artfully sprinkled, and small clusters of the fresh blueberries you set aside earlier. This adds both visual appeal and a final burst of fresh flavor.
Frequently Asked Questions & Expert Tips for Lemon Blueberry Cake
Absolutely! If fresh blueberries aren’t available, frozen berries are a perfectly fine substitute. The key is not to thaw them out; use them directly from the freezer, treating them as you would fresh ones. To prevent them from sinking to the bottom of the cake layers during baking, we recommend lightly tossing them in a tablespoon of flour before folding them into the batter. For the best results, consider using wild frozen blueberries. Their smaller size means they tend to release less juice when baked, keeping your cake beautifully colored and structured.
Preventing slippage is crucial for a beautifully presented cake. Firstly, ensure that your cake layers are completely cooled to room temperature before you even think about applying frosting. Warm cakes will cause the frosting to melt and slide. Secondly, make sure your cake layers are as flat and even as possible. If your cakes have “domed” during baking (a common occurrence), use a serrated bread knife to carefully level the tops. A small dab of frosting on your cake stand or plate before placing the first layer can also help anchor it in place.
Yes, you can certainly use 9-inch cake pans for this recipe. However, keep in mind that spreading the batter into larger pans will result in thinner cake layers. Consequently, the baking time will need to be adjusted; expect it to be reduced by approximately 3-4 minutes. Always perform the toothpick test to confirm doneness.
While this delicious lemon blueberry cake will be fine at room temperature for a couple of hours, it’s essential to refrigerate it for longer storage due to the cream cheese frosting. Cream cheese frosting can spoil if left out for extended periods. To keep your cake at its best, transfer it to a cake carrier or any container with an airtight lid. This helps to prevent it from drying out and absorbing other odors in the fridge. Properly stored, it will remain fresh and delightful for 3-4 days in the refrigerator.
Yes, this recipe is quite flexible for making ahead, which is perfect for entertaining! You can bake the cake layers, let them cool completely, then wrap them tightly in plastic wrap (and then foil) and keep them at room temperature for a day or two in advance. For longer storage, the wrapped cake layers can also be frozen for up to a month. The cream cheese frosting can also be prepared ahead of time and stored in an airtight container in the fridge for up to 5 days, or even in the freezer for up to 3 months. If frozen, thaw it in the refrigerator overnight. Always allow the frosting to come to room temperature and give it a quick whip in your mixer before assembling and icing the cake for the best creamy texture.
Creative Serving Suggestions for Your Lemon Blueberry Cake
The beauty of this **lemon blueberry cake** lies not just in its incredible taste but also in its versatility for presentation. There are numerous ways to decorate and serve it, allowing you to tailor it to your personal preference or the occasion. For those who enjoy a lighter touch of frosting, consider applying a simple “crumb coat” – a thin layer of frosting that seals in crumbs and provides a delicate finish without overwhelming the cake. Alternatively, for a more rustic and minimalist look, you can leave the sides of the cake bare, only frosting in between the layers and creating beautiful swirls on top.
We’ve opted for a classic yet elegant garnish using the reserved fresh lemon zest and artfully placed blueberry clusters, which add a burst of color and a fresh aroma. However, feel free to get creative! You could also adorn your cake with delicate lemon rind twists, creating charming spirals, or arrange quartered lemon wedges around the top for a more dramatic, fresh appeal. A dusting of powdered sugar can also add a touch of simple sophistication. The choice is entirely yours, allowing you to personalize this already stunning dessert.
Discover More Zesty Lemon and Sweet Blueberry Recipes
If you’ve fallen in love with the bright and refreshing combination of lemon and blueberry in this spectacular cake, you’ll be thrilled to explore more recipes featuring these delightful flavors. From light and airy cakes to refreshing desserts, there’s a whole world of lemon and blueberry goodness waiting to be discovered. Expand your baking repertoire with these other fantastic recipes:
- Lemon Poppy Seed Cake: A classic pairing of citrus and nutty crunch.
- Lemon Blueberry Trifle: Layers of cake, cream, and berries for a beautiful dessert.
- Lemon Blueberry Icebox Cake: A no-bake delight perfect for warmer days.
- Lemon Blueberry Zucchini Bread: A wholesome and moist quick bread with a fruity twist.
I absolutely adore sharing my passion for baking and cooking, and bringing my kitchen experiences to all of you! Remembering to check back daily for new recipes can be a challenge, which is why I’ve made it easy for you. I offer a convenient newsletter delivered straight to your inbox every time a new recipe is posted. Simply subscribe today and start receiving your free daily recipes, ensuring you never miss out on delicious inspiration!
Lemon Blueberry Cake
IMPORTANT – Don’t forget to check the Frequently Asked Questions (FAQ) and Expert Tips section within the blog post above. You may find helpful insights and answers to common queries there!
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Ingredients
Cake
- 2 ¼ cups all purpose flour 270g
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter at room temperature. 170g
- 1 cup granulated sugar 198g
- ⅓ cup brown sugar packed. 71g
- 4 Tablespoons lemon zest divided
- 4 large eggs at room temperature
- 1 Tablespoon pure vanilla extract
- ¾ cup buttermilk at room temperature. 170mL
- ½ cup freshly squeezed lemon juice 118mL
- 12 ounces fresh blueberries divided. 340g
Cream Cheese Frosting
- 20 ounces cream cheese room temperature. 568g or 2 ½, 8-ounce packages
- ¾ cup unsalted butter room temperature. 170g
- 2 ¾ cups powdered sugar 312g
- 1 ½ Tablespoons pure vanilla extract
Essential Equipment for Lemon Blueberry Cake
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2 8-inch round cake pans
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Kitchen scale
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Stand mixer
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Rubber spatula
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cake turntable
Before You Begin: Important Tips for Success
- For the best possible texture and rise in your cake, ensure that your butter, eggs, and buttermilk are all at room temperature before you start mixing. This promotes better emulsification and a lighter crumb.
- Always double-check the expiration dates on your baking powder and baking soda. Expired leavening agents can lead to a flat, dense cake.
- Precision is key in baking! A kitchen scale will provide you with exact measurements for your ingredients, which can significantly impact the outcome – making the difference between a dry, dense cake and one that is wonderfully fluffy and moist.
- This recipe is designed to yield approximately 10 generous servings. If you prefer smaller portions, you can easily slice this cake into 12 pieces. When garnishing with blueberry clusters, consider spacing them according to your desired number of slices for an aesthetically pleasing presentation.
- To achieve a perfectly frosted cake, it is absolutely essential that your cake layers are completely cool before you apply any frosting. Additionally, ensure your cake layers are flat. If a ‘dome’ forms during baking, use a long, serrated bread knife to gently level the surface for a stable and even cake structure.
Instructions for Baking Your Delicious Lemon Blueberry Cake
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Preheat your oven to a steady 350°F (175°C). Prepare two 8-inch round baking pans by generously greasing them and lining the bottoms with parchment paper. This preparation step is vital for easy cake removal.
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In a separate medium bowl, combine the dry ingredients: all-purpose flour, baking powder, baking soda, and salt. Whisk these together thoroughly until they are well combined. Set this mixture aside for later use.2 1/4 cups all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
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In the bowl of a stand mixer, fitted with the paddle attachment, cream together the softened unsalted butter, granulated sugar, brown sugar, and 2 tablespoons of lemon zest. Beat this mixture on high speed for 2 to 3 minutes, until it becomes visibly pale in color and fluffy in texture. This step is crucial for incorporating air and flavor.3/4 cup unsalted butter, 1 cup granulated sugar, 1/3 cup brown sugar
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Reduce the mixer speed to medium. Incorporate the large eggs one at a time, ensuring each egg is fully beaten into the mixture before adding the next. This step helps create a smooth and well-emulsified batter.4 large eggs
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Add the pure vanilla extract to the batter and continue beating until it is fully combined, adding another layer of flavor.1 Tablespoon pure vanilla extract
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Gently add half of the reserved flour mixture to the wet ingredients. Mix on low speed, just until the dry ingredients are combined with the wet. Be careful not to overmix at this stage.
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Pour in the buttermilk and freshly squeezed lemon juice. Continue mixing on low speed until these liquid ingredients are fully integrated into the batter, ensuring a moist and tender cake.3/4 cup buttermilk, 1/2 cup freshly squeezed lemon juice
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Add the remaining half of the flour mixture and mix on low speed until just combined. The goal is to mix thoroughly but briefly to maintain a tender crumb.
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Set aside approximately 30 fresh blueberries to use for garnishing your finished cake. With a soft silicone spatula, gently fold the remaining blueberries into the cake batter. This gentle action helps prevent the blueberries from breaking or bleeding their color into the batter.
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Evenly divide the prepared batter between your two greased and lined baking pans. Bake for 22-25 minutes, or until a wooden toothpick inserted into the center of each cake comes out clean, indicating they are perfectly baked.
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Once baked, transfer the cake pans to a wire rack and allow them to cool for 5 minutes. After this initial cooling, carefully remove the cakes from their pans and let them cool completely to room temperature on the wire rack. This cooling period, about 1 hour, is essential before frosting and is the perfect time to prepare your rich cream cheese frosting.
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For the frosting, in the clean bowl of your stand mixer with the whisk attachment, beat the room temperature cream cheese and unsalted butter together on high speed until they are light, fluffy, and smooth. Remember to scrape down the sides of the bowl as needed to ensure all ingredients are well combined.20 ounces cream cheese, 3/4 cup unsalted butter
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Gradually add the powdered sugar to the cream cheese mixture, starting on low speed until combined to avoid a mess. Stir in the vanilla extract, then increase the speed to high and beat until the frosting is beautifully creamy and smooth.2 3/4 cups powdered sugar, 1 1/2 Tablespoons pure vanilla extract
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Once the cake layers are completely cool, place the first layer onto a cake turntable or your chosen serving platter. Evenly spread about 1 ¾ cups of the prepared frosting over the top of this layer. Carefully position the second cake layer on top of the frosting. Continue to generously frost the sides and top of the entire cake, creating lovely swirls or your desired finish. You’ll find there’s plenty of frosting to create a thick, luscious layer.
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To complete your magnificent lemon blueberry cake, artfully garnish it with the remaining lemon zest and the fresh blueberry clusters you set aside. Serve immediately or refrigerate as per storage instructions.
Expert Tips & FAQs (Further Details)
- Storage Best Practices – This incredible lemon blueberry cake, especially with its creamy cheese frosting, is best enjoyed fresh. While it can safely sit at room temperature for a couple of hours, it’s crucial to refrigerate it for longer durations. Cream cheese frosting can become unstable and spoil if left out too long. To maintain its freshness, moisture, and delightful texture, carefully transfer the cake to a specialized cake carrier or any container that provides an airtight seal. Stored correctly in the refrigerator, your cake will remain delicious for 3-4 days.
- Smart Make-Ahead Strategies – Preparing this cake doesn’t have to be a race against time. Many components can be made in advance to ease your baking day! You can bake the cake layers, allow them to cool completely, then wrap each layer tightly first in plastic wrap and then in aluminum foil. These securely wrapped layers can be kept at room temperature for one to two days. For even longer preparation, the wrapped cake layers can be frozen for up to one month. The delightful cream cheese frosting can also be made ahead. Store it in an airtight container in the refrigerator for up to 5 days, or freeze it for up to 3 months. When you’re ready to assemble, simply let the frosting come to room temperature, give it a quick whip in your stand mixer to restore its creamy texture, and then proceed with assembling and icing your perfectly prepared lemon blueberry cake.
Nutrition Information (Per Serving)
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.