Moist Lemon Blueberry Cake

I never thought much about putting lemon and blueberries together until I tasted my grandmother’s cake at a summer picnic. Growing up, we always had plain vanilla or chocolate cakes for birthdays and special occasions. But that day changed everything.

Now, this combination has become my go-to when I want something that feels a bit special but isn’t complicated to make. The sweet blueberries and tangy lemon just work together naturally, like they were meant to be friends. And the best part? This cake is pretty hard to mess up, even if you’re new to baking.

What Kind of Blueberries Should I Use?

You can use either fresh or frozen blueberries in this cake recipe, and both will give you great results. If you’re using fresh berries, look for plump, firm ones with a deep blue-purple color and a slight silvery frost on the skin – this coating is natural and actually helps protect the berries. When using frozen blueberries, don’t thaw them before adding to your batter, as this can cause the color to bleed throughout your cake. Just toss them in frozen, and they’ll bake up perfectly. A helpful tip: whether using fresh or frozen, coat your blueberries in a little flour before adding them to the batter – this helps prevent them from sinking to the bottom of your cake during baking.

Options for Substitutions

Let’s talk about some handy swaps for this lemony treat:

• Cake flour: No cake flour? Make your own by replacing 2 tablespoons of all-purpose flour per cup with cornstarch. For this recipe, measure out 2 1/4 cups of all-purpose flour, remove 4.5 tablespoons, and add 4.5 tablespoons cornstarch. Sift together well.
• Buttermilk: You can make a quick substitute by adding 2 teaspoons of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes. Or use plain yogurt thinned with a bit of milk to reach the right consistency.
• Blueberries: Fresh or frozen both work great – no need to thaw if using frozen. You can also try raspberries or blackberries for a different twist. Just make sure to toss them in the flour as directed to prevent sinking.
• Cream cheese: For the frosting, mascarpone cheese makes a good substitute. If you’re dairy-free, try dairy-free cream cheese alternatives, but note the texture might be slightly different.
• Fresh lemon juice and zest: While fresh is best here, you can use bottled lemon juice if needed. For the zest, you can substitute with 1 teaspoon of lemon extract, but reduce the vanilla by half if you do this.

Watch Out for These Mistakes While Baking

The biggest challenge when making lemon blueberry cake is preventing your berries from sinking – coat them lightly in flour before folding them into the batter, and don’t overmix once they’re added or you’ll end up with purple streaks throughout your cake. Room temperature ingredients are crucial for this recipe, so take your eggs, butter, and buttermilk out of the fridge at least an hour before starting – cold ingredients can lead to a lumpy, unevenly mixed batter that won’t rise properly. When measuring your flour, avoid the temptation to scoop directly with the measuring cup – instead, spoon the flour into the cup and level it off with a knife to prevent using too much flour, which can make your cake dense and dry. For the cream cheese frosting, make sure your butter and cream cheese are truly at room temperature (but not melted) to avoid those frustrating little lumps that can ruin the smooth texture of your frosting.

What to Serve With Lemon Blueberry Cake?

This sweet and tangy cake pairs perfectly with a hot cup of tea or coffee for an afternoon treat. If you’re serving it for dessert, try adding a scoop of vanilla ice cream or a dollop of freshly whipped cream on the side – the cool, creamy texture goes so well with the bright lemon and berry flavors. For a pretty presentation, you can garnish each plate with a few fresh blueberries and a small sprig of mint. I also like to serve this cake with a side of lemon curd for those who want an extra punch of citrus flavor.

Storage Instructions

Keep Fresh: This lemon blueberry cake stays moist and yummy when stored in an airtight container in the fridge for up to 5 days. If you’re planning to eat it within 2 days, you can keep it covered at room temperature, but since it has cream cheese frosting, the fridge is your best bet for longer storage.

Freeze: Want to save some for later? Cut the cake into individual slices, wrap each piece in plastic wrap and aluminum foil, then pop them in the freezer for up to 3 months. This way, you can thaw just what you need when the cake craving hits!

Thaw & Serve: When you’re ready to enjoy your frozen cake, let it thaw overnight in the fridge, or for about 2-3 hours at room temperature. The cream cheese frosting might need a gentle pat with a spatula to smooth it out once it’s completely thawed.

Make Ahead: You can bake the cake layers up to 2 days in advance – just wrap them well and keep them in the fridge. Frost them the day you plan to serve for the best taste and texture. The assembled cake actually tastes even better the next day, once the flavors have had time to mingle!

Preparation Time	20-30 minutes
Cooking Time	25-30 minutes
Total Time	45-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-4000
• Protein: 30-40 g
• Fat: 180-200 g
• Carbohydrates: 550-600 g

Ingredients

• 2 1/4 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup unsalted butter
• 1 1/2 cups white sugar
• 2 tablespoons grated lemon peel
• 2 teaspoons vanilla essence
• 3 large eggs
• 1/4 cup fresh lemon juice
• 2/3 cup buttermilk
• 1 1/2 cups blueberries (can be fresh or frozen)
• 2 teaspoons cake flour
• 1/2 cup unsalted butter, at room temperature
• 8 oz block-style cream cheese
• 1 teaspoon lemon juice
• 3 to 3.5 cups icing sugar
• 1 tablespoon cream (if needed)

Step 1: Prepare the Cake Pan and Dry Ingredients

Preheat your oven to 350°F (175°C).

Grease and flour a 9×13 inch cake pan to prevent the cake from sticking.

In a medium bowl, sift together the dry ingredients: flour, baking powder, and salt.

Set aside for later use.

Step 2: Make the Butter Mixture

In a large bowl, beat together the butter, sugar, and lemon zest using an electric mixer until the mixture becomes fluffy, about 2-3 minutes.

Add in the vanilla extract and incorporate the eggs one at a time, ensuring each egg is fully mixed in before adding the next.

Step 3: Combine Liquid Ingredients and Mix

In a liquid measuring cup, whisk together the lemon juice and buttermilk.

With the mixer on low speed, add about 1/3 of the flour mixture to the butter mixture, followed by 1/3 of the buttermilk mixture.

Continue this alternating addition of flour and buttermilk until all ingredients are just combined.

Stop occasionally to scrape down the sides of the bowl.

Step 4: Fold in Blueberries and Bake

Toss the blueberries with 2 teaspoons of flour to prevent them from sinking.

Gently fold the blueberries into the batter using a spatula.

Pour the batter evenly into the prepared cake pan.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool completely before frosting.

Step 5: Prepare the Cream Cheese Frosting

Beat the butter until soft, then mix in the cream cheese until smooth.

Add the lemon juice and mix in 3 cups of powdered sugar slowly, starting on low speed and increasing to medium as the mixture combines.

Beat in 1 tablespoon of whipping cream.

Continue mixing in the rest of the powdered sugar gradually, adding more cream as needed until the desired frosting consistency is reached.

Step 6: Frost the Cake and Decorate

Once the cake has cooled fully, generously spread the cream cheese frosting over the top.

Optionally, decorate your cake with fresh blueberries and lemon slices for a refreshing finish.

Serve and enjoy this zesty, delightful treat!