Imagine a cake that brings the bright zest of lemon together with the sweet burst of blueberries, creating a symphony of flavours that dance on your taste buds. A lemon blueberry cake is the epitome of summer desserts, perfect for any occasion, from family gatherings to a simple afternoon treat. Its moist, tender crumb is paired with a tangy lemon cream cheese frosting that perfectly balances the sweetness of the blueberries. Follow this step-by-step lemon blueberry cake recipe to create a cake that is as beautiful as it is delicious!

Ingredients for Lemon Blueberry Cake

For the Cake:

  • 2 and 1/2 cups (approx. 315g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1/2 cup (120ml) vegetable oil
  • 1 and 1/4 cups (approx. 250g) granulated sugar
  • 1/2 cup (approx 100g) packed light brown sugar
  • 4 large eggs, at room temperature
  • 1 tablespoon vanilla extract
  • 1 cup (240ml) buttermilk at room temperature
  • 1/4 cup (60ml) fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 and 1/2 cups (300g) fresh or frozen blueberries, tossed in 1 tablespoon flour

    • For the Lemon Cream Cheese Frosting:

  • 8 ounces (225g) full-fat block cream cheese, softened to room temperature
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3 and 1/2 cups (440g) confectioners’ sugar, sifted
  • 1/4 cup (60ml) fresh lemon juice
  • 1 teaspoon of vanilla extract
  • 1-2 tablespoons heavy cream or milk, if needed, for consistency

    • Lemon Blueberry Cake Recipe Instructions

    Step 1: Prepare the Cake Layers

    Preheat and Prep: Preheat your oven to 177°C. Now, grease and flour three 9-inch cake pans or moulds and line them with parchment paper circles.

    Dry Ingredients: In a large bowl, whisk together the dry ingredients: flour, baking soda, baking powder, and salt. Keep the mixture aside.

    Cream Butter and Sugars: In a separate large mixing bowl, beat the wet ingredients: butter, oil, granulated sugar, and brown sugar together until creamy and well combined, about 3-4 minutes.

    Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Then, beat in the vanilla extract.

    Combine Wet and Dry Ingredients: With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk and lemon juice. Begin and end with the dry ingredients, mixing just until incorporated. Stir in the lemon zest.

    Fold in Blueberries: Gently fold in the blueberries that have been tossed in flour, ensuring they are evenly distributed throughout the batter.

    Step 2: Bake the Cake Layers

    Divide and Bake: Divide the batter quite evenly among the three prepared cake pans. Smooth the tops with a spatula.

    Bake: Bake the cakes for 21-26 minutes, or until a knife or a toothpick inserted into the centre comes out pretty clean. Remember to rotate the pans halfway through baking to ensure even cooking.

    Cool: Allow the cakes to cool in the pans for around 10 minutes before transferring them to wire racks to cool completely.

    Step 3: Prepare the Frosting

    Cream Cheese and Butter: In a large mixing bowl, beat the cream cheese and butter together until smooth and creamy.

    Add Confectioners’ Sugar: Gradually add the sifted confectioners’ sugar, beating at low speed until it is well combined.

    Add Lemon Juice and Vanilla: Beat in the fresh lemon juice and vanilla extract until the frosting is smooth and creamy. If the frosting is too thick, add heavy cream or milk, one tablespoon at a time, until you reach the desired consistency.

    Step 4: Assemble the Lemon Blueberry Cake

    Layer: Place one cake layer on a cake stand or a serving plate. Evenly cover the top with frosting. Repeat with the second and third layers.

    Frost the Outside: Apply a thin coat of frosting around the outside of the cake to create a crumb coat. Refrigerate for 30 minutes to set.

    Final Coat: Apply the remaining frosting in an even layer around the top and sides of the cake.

    Step 5: Decorate and Serve

    Decorate: Decorate the top of the lemon blueberry cake with additional blueberries, lemon zest, or edible flowers, if desired.

    Serve: Slice and enjoy your beautifully layered Lemon Blueberry Cake, savouring the perfect blend of tangy lemon and sweet blueberries.

    Tips for Success

    Room Temperature Ingredients: Ensure that all ingredients are at room temperature for the best results.

    Prevent Sinking Blueberries: Tossing the blueberries in flour helps prevent them from sinking and staying at the bottom of the cake batter.

    Crumb Coat: Applying a crumb coat helps seal in the crumbs, making it easier to apply the final layer of frosting smoothly.

    This Lemon Blueberry Cake is a delightful treat that mixes the zesty freshness of lemon with the sweet juiciness of blueberries. Perfect for any special occasion, this sweet and tangy cake is sure to impress your family and friends with its vibrant flavours and beautiful presentation. Enjoy baking and sharing this delicious cake, and may it bring zesty happiness to your celebrations! You can also opt for Bakingo cakes if you’re short on time and instantly require a delicious treat!