Lemon Blueberry Cake is a delightful combination of tangy lemon and sweet blueberries, creating a dessert that feels like a burst of sunshine. This cake is perfect for celebrations, brunches, or simply indulging your sweet tooth with something fresh and flavorful. The bright citrus flavors of lemon zest and juice complement the juicy pops of blueberries, while the soft, moist texture of the cake itself makes every bite irresistible.

Baking a cake from scratch can seem daunting, but this recipe is straightforward and uses simple, everyday ingredients. Whether you’re a seasoned baker or a beginner, you’ll find this recipe approachable, with step-by-step guidance to ensure success. Homemade cakes, such as this one, have the added advantage of being tailored to your taste, allowing you to create a dessert that’s truly memorable.

If you’re new to baking, consider reading about the history and types of cakes to appreciate how homemade desserts have evolved and why they remain a cherished tradition. This recipe highlights the timeless appeal of classic flavors, combining techniques that ensure a perfectly baked cake every time.

Ingredients Breakdown

This Lemon Blueberry Cake recipe uses simple yet impactful ingredients, each playing a key role in creating its delightful taste and texture. Below, we’ll explore the purpose of each component and how they contribute to this perfectly balanced dessert.

Key Ingredients and Their Roles

All-Purpose Flour (3 cups / 375 g):
The foundation of the cake, all-purpose flour provides structure and ensures a balanced texture—neither too dense nor too light.
- Pro Tip: For best results, measure your flour accurately using a kitchen scale or the spoon-and-level method to avoid a dense cake.
Granulated Sugar (1 ½ cups / 300 g):
Adds sweetness while helping the cake achieve a moist crumb. Sugar also aids in browning, giving the cake a beautifully golden exterior.
Cornstarch (1 tablespoon):
When combined with flour, cornstarch creates a lighter texture, almost mimicking cake flour, making the crumb tender.
Unsalted Butter (½ cup / 113 g) and Oil (½ cup / 120 ml):
The combination of butter and oil offers the best of both worlds:
- Butter enhances flavor, providing richness.
- Oil keeps the cake moist and soft, even after refrigeration.
  Learn more about the science behind butter in baking here.
Buttermilk (¾ cup / 180 ml):
Buttermilk’s slight acidity not only adds tanginess but also reacts with baking soda, ensuring a soft, fluffy texture.

Flavors that Shine: Lemon and Blueberry

Lemon Zest (2 tablespoons) and Juice (¼ cup / 60 ml):
The heart of the cake’s flavor profile. Lemon zest provides concentrated citrus oils, while freshly squeezed juice adds brightness. Using fresh lemons is crucial to achieving the best taste.
- Did you know? Lemons are packed with vitamin C and antioxidants. Read about their benefits here.
Blueberries (2 ½ cups / 340 g):
These juicy gems bring bursts of sweetness in every bite. To prevent blueberries from sinking to the bottom, toss them in a bit of flour before folding into the batter.
- For additional inspiration, explore creative blueberry recipes on Pinterest.

Additional Supporting Ingredients

Baking Powder (2 teaspoons) and Baking Soda (½ teaspoon):
These leavening agents ensure the cake rises evenly, creating a light, fluffy crumb.
Vanilla Extract (½ teaspoon):
Adds depth to the cake’s flavor, subtly enhancing both lemon and blueberry notes.
Eggs (4 large, room temperature):
Eggs act as a binder, providing structure and richness. Room temperature eggs mix more easily, ensuring a smooth batter.
Table Salt (½ teaspoon):
Balances the sweetness and enhances the cake’s overall flavor.

By understanding how these ingredients work together, you can see how each plays a crucial role in crafting the perfect Lemon Blueberry Cake.

Recommended Equipment

Having the right equipment on hand is essential for achieving professional results with your Lemon Blueberry Cake. While the recipe itself is simple, using the appropriate tools can make the process smoother and help you avoid common baking pitfalls.

Essential Tools and Their Functions

8″ Round Cake Pans:
- Using three 8-inch pans ensures even baking and creates a visually appealing layer cake.
- To avoid sticking, grease the pans thoroughly, dust with flour, and line the bottoms with parchment paper.
- Pro Tip: Consider investing in heavy-duty pans for consistent heat distribution.
Mixing Bowls (Large and Medium):
- A large mixing bowl allows you to combine dry ingredients without spilling.
- Medium bowls are perfect for whisking wet ingredients or preparing smaller mixtures like the lemon juice and zest.
Electric Mixer:
- A handheld or stand mixer is ideal for achieving a smooth, lump-free batter. It’s especially helpful when incorporating butter into dry ingredients, ensuring a sandy texture.
- If you don’t have an electric mixer, a sturdy whisk and some elbow grease can work as a substitute.

Helpful Extras for Perfect Baking

Kitchen Scale:
- Precision is key in baking. Measuring ingredients by weight ensures accuracy and prevents issues like dense cakes caused by too much flour.
Rubber Spatula:
- Perfect for folding blueberries into the batter without breaking them. It also helps scrape every bit of batter from the bowl.
Cooling Racks:
- Essential for allowing cakes to cool evenly and preventing soggy bottoms.

For more detailed advice on baking essentials, check out this curated list of must-have tools for home bakers.

By equipping your kitchen with these tools, you’re setting yourself up for success and ensuring your Lemon Blueberry Cake turns out perfectly every time.

Preparation Before Baking

Before diving into the actual mixing and baking, taking a few preparatory steps ensures your Lemon Blueberry Cake comes together smoothly. Proper preparation saves time, reduces errors, and guarantees even baking.

Preheat the Oven

Set the oven to 350°F (175°C):
- A preheated oven ensures even heat distribution, which is critical for achieving a well-risen cake.
- Allow your oven to reach the exact temperature before placing the pans inside.
- Tip: Use an oven thermometer to verify the temperature, as built-in gauges can sometimes be inaccurate.

Prepare the Cake Pans

Grease and Flour the Pans:
- Thoroughly grease the sides and bottoms of three 8” round cake pans.
- Dust them lightly with flour to prevent sticking. Shake out any excess flour to avoid clumping.
Line with Parchment Paper:
- Cut parchment circles to fit the bottom of each pan. This additional step makes removing the cakes hassle-free.

Organize Ingredients and Tools

Measure Ingredients Accurately:
- Use a kitchen scale or measuring cups for precision.
- Ensure all ingredients, such as eggs and buttermilk, are at room temperature to blend seamlessly.
Set Up Tools:
- Arrange your mixing bowls, electric mixer, and spatula within easy reach.
- Have a clean surface ready for assembling and cooling the cakes later.

Proper preparation may feel like an extra step, but it lays the groundwork for a flawless baking experience. If you’re interested in additional preparation tips, check out this handy guide on baking essentials and techniques.

Mixing the Dry Ingredients

The first step in creating a smooth and well-balanced batter is correctly mixing the dry ingredients. This stage forms the structural foundation of the cake, ensuring the texture is just right.

Combine the Dry Ingredients

Flour (3 cups / 375 g):
- Begin by measuring the all-purpose flour precisely. Over-measuring can lead to a dense cake, so use the spoon-and-level method or a kitchen scale.
Granulated Sugar (1 ½ cups / 300 g):
- Add the sugar, which not only sweetens but also contributes to the cake’s moistness and structure.
Cornstarch (1 tablespoon):
- The addition of cornstarch helps soften the flour mixture, ensuring a tender crumb.
Leavening Agents:
- Baking Powder (2 teaspoons) and Baking Soda (½ teaspoon): These work together to lift the cake, resulting in a light and fluffy texture.
- Tip: Always check the freshness of your leavening agents to avoid a flat cake.
Table Salt (½ teaspoon):
- A small amount of salt enhances the sweetness and balances the flavors of the lemon and blueberries.

Whisk Together Thoroughly

Use a large mixing bowl and a whisk to combine the dry ingredients.
Whisking aerates the mixture, breaking up any clumps of flour or cornstarch and evenly distributing the sugar and leavening agents.
Why this matters: Even distribution of dry ingredients ensures consistent results when the wet ingredients are added.

For more insights into how baking powder and baking soda affect recipes, visit this detailed explanation.

Pro Tip for Success

Take a moment to double-check your ingredients before moving to the next step. Properly mixed dry ingredients pave the way for a smooth batter and an evenly baked cake.

Incorporating Wet Ingredients

Once the dry ingredients are prepared, it’s time to combine the wet ingredients, which bring moisture, flavor, and richness to the batter. This step is crucial for achieving a silky, lump-free consistency.

Cream Butter into the Dry Ingredients

Add Butter (½ cup / 113 g):
- Cut softened unsalted butter into small pieces and add them one at a time to the dry mixture.
- Use an electric mixer on low speed, ensuring each piece is fully incorporated before adding the next.
- Why this matters: This technique creates a sandy texture, helping the batter absorb the wet ingredients evenly later.
Drizzle in Oil (½ cup / 120 ml):
- While continuing to mix on low speed, slowly drizzle in canola, vegetable, or avocado oil.
- The oil adds additional moisture and ensures the cake remains tender, even after refrigeration.

Whisk the Wet Ingredients Separately

In a medium bowl or large measuring cup, combine the following:

Buttermilk (¾ cup / 180 ml): Adds tanginess and reacts with the baking soda to create lift.
Lemon Zest (2 tablespoons) and Lemon Juice (¼ cup / 60 ml): Provide bright, citrusy flavor.
Eggs (4 large, room temperature): Act as a binder and add richness.
Vanilla Extract (½ teaspoon): Enhances the flavor profile without overpowering the lemon.

Use a whisk to blend these ingredients until smooth.

Combine Wet and Dry Ingredients

With the mixer still on low speed, slowly pour the wet mixture into the dry ingredients.
Mix until the batter is smooth and free of lumps, but avoid over-mixing to prevent a dense cake.
For tips on how buttermilk impacts baking, check out this helpful guide.

By carefully incorporating the wet ingredients, you’ll create a batter that’s perfectly smooth and balanced, ready for the final touches.

Adding Flavor and Texture

With the wet and dry ingredients combined into a smooth batter, it’s time to enhance the cake’s flavor and texture by adding the blueberries and extra lemon elements. These final touches ensure every bite is bursting with freshness and sweetness.

Prepare the Blueberries

Fresh vs. Frozen Blueberries (2 ½ cups / 340 g):
- Fresh blueberries are ideal for this recipe, as they hold their shape better and add a juicier texture.
- If using frozen blueberries, do not thaw them; this prevents excess moisture from affecting the batter.
Toss in Flour:
- Coat the blueberries lightly with a tablespoon of all-purpose flour.
- Why this matters: This step keeps the berries suspended throughout the batter, preventing them from sinking to the bottom.

Incorporate Lemon for Brightness

Lemon Zest (2 tablespoons):
- Adds concentrated citrus oils for a fresh, zesty aroma and flavor.
- Gently fold the zest into the batter to evenly distribute the tangy notes.
Lemon Juice (¼ cup / 60 ml):
- Already mixed into the wet ingredients, the juice provides a complementary tang to balance the sweetness of the cake and blueberries.

Fold in Blueberries

Use a rubber spatula to gently fold the prepared blueberries into the batter.
Avoid overmixing to prevent the berries from breaking and discoloring the batter.
Pro Tip: For an added visual appeal, reserve a few blueberries to scatter on top of the batter once poured into the pans.

Why These Additions Shine

The pairing of lemon and blueberries offers a balance of sweet and tangy flavors that elevate this cake beyond the ordinary. The blueberries add bursts of juiciness, while the lemon provides a refreshing citrus finish.

For more creative ideas on using blueberries in desserts, check out this Pinterest collection.

Baking the Cake

Now that the batter is prepared, it’s time to bake the Lemon Blueberry Cake. Baking is where the magic happens, transforming the flavorful batter into soft, fluffy layers ready for assembly.

Divide the Batter Evenly

Pour Batter into Pans:
- Divide the batter equally among the three prepared 8” round cake pans.
- Use a spatula to spread the batter evenly, ensuring it reaches the edges for a uniform rise.
Optional Blueberry Garnish:
- Scatter a few reserved blueberries on top of the batter for a decorative touch that bakes into the surface.

Bake the Cake

Preheated Oven (350°F / 175°C):
- Place the pans on the center rack of the oven. If your oven cannot fit all three pans at once, bake in batches.
- Tip: Rotate the pans halfway through baking to ensure even heat distribution.
Bake Time:
- Bake for approximately 30 minutes, or until:
  - The surface of the cakes springs back when lightly pressed.
  - A toothpick inserted into the center comes out clean or with a few moist crumbs.

Cooling the Cakes

Initial Cooling:
- Allow the cakes to cool in their pans for 10-15 minutes. This helps them set, making them easier to handle.
Release from Pans:
- Run a knife around the edges of each pan to loosen the cakes.
- Carefully invert the cakes onto a wire cooling rack and peel off the parchment paper.
Complete Cooling:
- Let the cakes cool completely before applying frosting. Frosting warm cakes can cause it to melt and slide off.

For more insights into achieving perfect cake textures, explore this detailed cake-baking guide.

By following these steps, you’ll achieve evenly baked, golden-brown cake layers that are ready for the finishing touches.

Cooling and Frosting

Once your Lemon Blueberry Cake layers are baked and cooled, it’s time to assemble and frost the cake. This step brings the flavors together, while also creating a visually appealing dessert.

Cooling the Cake Layers

Why Proper Cooling Matters:
- Cooling the cake completely prevents the frosting from melting and ensures a clean, smooth application.
How to Cool Effectively:
- Place the layers on a wire rack, allowing air to circulate and cool the cakes evenly.
- Avoid refrigerating while warm, as this can trap steam and create a soggy texture.

Choose Your Frosting

Lemon Frosting (Recommended):
- A tangy lemon frosting complements the citrusy notes of the cake. Consider using lemon buttercream or cream cheese frosting for added richness.
- To explore more frosting ideas, check out these homemade cake recipes on Pinterest.
Alternative Frostings:
- Vanilla buttercream for a classic touch.
- Whipped cream frosting for a lighter option.

Frosting the Cake

Prepare the Layers:
- If the layers have domed tops, use a serrated knife to level them. This creates a stable surface for stacking.
Layer and Stack:
- Place one cake layer on a serving plate or cake stand. Spread an even layer of frosting over the top.
- Add the second and third layers, repeating the process.
Frost the Exterior:
- Use a spatula to coat the sides and top of the cake with frosting. For a rustic look, smooth lightly with a spatula, leaving some texture.

Finishing Touches

Decorate:
- Add fresh blueberries, lemon slices, or a sprinkle of lemon zest for a polished look.
- For tips on decorating cakes, visit this guide on cake decoration techniques.

Your fully frosted and decorated cake is now ready to serve, showcasing a perfect blend of flavor and style.

FAQs Section

To help you perfect your Lemon Blueberry Cake, here are answers to some commonly asked questions about this recipe.

1. Can I Use Frozen Blueberries Instead of Fresh?

Yes, you can use frozen blueberries if fresh ones are unavailable. However, do not thaw the blueberries before adding them to the batter, as this can release excess moisture and affect the cake’s texture. Toss frozen berries in a bit of flour to prevent them from sinking.

2. How Can I Make This Cake Gluten-Free?

To make a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Look for blends that include xanthan gum, which mimics the binding properties of gluten. Ensure all other ingredients, such as baking powder and cornstarch, are certified gluten-free.

3. What Frosting Pairs Best with Lemon Blueberry Cake?

Lemon frosting, such as lemon buttercream or lemon cream cheese frosting, is the top choice as it enhances the citrus flavor. For a lighter option, consider whipped cream frosting or a simple vanilla glaze. Learn more about frosting options here.

4. How Can I Prevent Blueberries from Sinking to the Bottom?

To keep blueberries evenly distributed, toss them in a tablespoon of flour before folding them into the batter. This coating helps the berries adhere to the batter and stay suspended during baking.

5. What Is the Best Way to Store This Cake?

Store the cake in an airtight container to keep it moist.

At room temperature: Keeps for up to 2 days.
In the refrigerator: Lasts up to 5 days but bring it to room temperature before serving for the best flavor.
For longer storage, freeze the unfrosted cake layers tightly wrapped in plastic wrap for up to 3 months.

Lemon Blueberry Cake Recipe: A Perfect Blend of Sweet and Tangy

Author: Christopher

Print Recipe

Description

This Lemon Blueberry Cake is the ultimate combination of sweet and tangy flavors. Featuring layers of soft, moist cake infused with fresh lemon zest and juice, it’s bursting with bright citrus notes that perfectly complement the juicy pops of fresh blueberries. A rich lemon frosting ties everything together, creating a dessert that’s not only visually stunning but also irresistibly delicious. Ideal for celebrations, brunches, or as a special treat, this cake is a show-stopping centerpiece that tastes as amazing as it looks.

Ingredients

Scale

3 cups (375 g) all-purpose flour
1 ½ cups (300 g) granulated sugar
1 tablespoon cornstarch
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon table salt
½ cup (113 g) unsalted butter, softened and cut into 8 pieces
½ cup (120 ml) canola, vegetable, or avocado oil
¾ cup (180 ml) buttermilk
2 tablespoons lemon zest (zest lemons before squeezing)
¼ cup (60 ml) lemon juice (fresh-squeezed preferred)
4 large eggs (room temperature preferred)
½ teaspoon vanilla extract
2 ½ cups (340 g) blueberries (about 12 oz)
1 batch lemon frosting or preferred frosting

Recommended Equipment

8” round cake pans
Mixing bowls
Electric mixer

Instructions

Preheat the oven to 350°F and prepare three 8” round cake pans by thoroughly greasing and flouring the sides and lining the bottoms with parchment paper. Set aside.
In a large bowl, whisk together flour, sugar, cornstarch, baking powder, baking soda, and salt.
Using an electric mixer, add softened butter one tablespoon at a time, making sure each piece is fully combined before adding the next. The mixture will appear sandy in texture.
While mixing on low speed, slowly drizzle in the oil until incorporated.
In a separate bowl or measuring cup, whisk together buttermilk, lemon zest, lemon juice, eggs, and vanilla extract until smooth.
With the mixer still on low speed, slowly pour the buttermilk mixture into the dry ingredients. Continue mixing until the batter is smooth and well combined.
Gently fold in the blueberries using a spatula.
Evenly divide the batter among the prepared cake pans. If all pans do not fit in the oven at the same time, allow the remaining batter to sit at room temperature while the others bake.
Bake in the preheated oven for 30 minutes or until the surface of the cakes springs back when touched and a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
Let the cakes cool in their pans for 10-15 minutes. Run a knife around the edges to loosen them before carefully inverting onto a cooling rack to cool completely.
Once fully cooled, frost the cakes with lemon frosting or your preferred frosting.

Notes

Room Temperature Ingredients: Ensure the eggs, butter, and buttermilk are at room temperature for a smoother batter and even baking.
Blueberry Tip: Toss blueberries in a tablespoon of flour to prevent them from sinking to the bottom of the cake layers.
Lemon Selection: Freshly squeezed lemon juice and zest are key for a bright and natural citrus flavor. Avoid bottled juice for the best results.
Baking Pans: Use three 8-inch pans for even layers. Be sure to grease and line them with parchment paper to make removing the cakes easier.
Frosting: Lemon buttercream or lemon cream cheese frosting pairs beautifully with the flavors of this cake. For a lighter option, try whipped cream frosting.
Decoration: Fresh blueberries, lemon slices, and a sprinkle of lemon zest are simple yet elegant ways to garnish the cake.
Storage: Store the cake at room temperature for up to 2 days or in the refrigerator for up to 5 days. If freezing, wrap unfrosted layers tightly in plastic wrap and store for up to 3 months.