Dreamy Lemon Blueberry Cake! It’s melt-in-your-mouth tender, rich and buttery, deliciously sweet and tangy, and it’s brimming with fresh blueberries and bright lemon flavor. It’s utterly irresistible and the ultimate summer cake recipe!
Refreshing Blueberry Lemon Cake
This zest blueberry lemon cake is queen of cakes. It’s one of our families favorite cakes and such an excellent way to use up those flavor concentrated, sweet summer blueberries.
With it’s abundance of citrus, it’s combination of exceptional flavors and it’s naturally colorful, showstopping presentation it’s practically certain to set a new standard for homemade cakes.
And of course it’s one thousand times better than any store-bought lemon cake mix, don’t just attempt to mix blueberries into one of those if you really want to impress.
Everyone will be savoring each delectable bite of this infinitely delicious homemade dessert!
Quick tip, I’d recommend that you plan on a generous slice per person because something this good is worthy of indulgence and celebration.
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Lemon Blueberry Cake Ingredients and Substitutes
- Cake flour: Recipe originally called for cake flour and all purpose flour but has been modified to cake flour only for a fluffier cake that can also include more moisture in the recipe. If needed you can use 2 1/2 cups all-purpose flour plus 6 Tbsp cornstarch in this recipe.
- Baking powder and baking soda: The combination of both leavening agents works well here.
- Salt: Just regular table salt is used here.
- Granulated sugar: Cake is fairly sweet as traditional cakes are intended to be. For those of you who don’t like a lot of sweet it can be reduced to 1 1/4 cups sugar.
- Unsalted butter: Salted butter may be substituted just omit salt from the recipe if using salted butter.
- Lemons: You’ll use both the zest and juice in the recipe, so don’t forget to zest before cutting them open to juice them.
- Eggs: These help bind the cake ingredients I don’t recommend substitutions unless there’s a special dietary need.
- Vanilla extract: Vanilla bean paste would work great as well.
- Milk: Whole milk is recommend here for best results but canned light coconut milk should work too.
- Sour cream: Whole Greek yogurt should work as well.
- Fresh blueberries: Raspberries would be tasty here too.
- Cream cheese: For a frosting that’s not runny keep this cool.
- Powdered sugar: This very fine sugar is essential for a smooth frosting.
How to Make Lemon Blueberry Cake
- Prepare pans: Grease and flour two (9-inch) round baking pans and place parchment paper on the bottom. Grease parchment paper.
- Heat oven: Preheat oven to 350 degrees.
- Sift, whisk dry ingredients: Sift the flour into a large bowl. Whisk in baking powder, baking soda and salt.
- Whip butter, sugar and zest: In the bowl of an electric stand mixer whip together the butter, sugar and lemon zest until pale and fluffy.
- Blend in eggs: Mix in eggs one at a time then mix in vanilla extract. Add eggs and extracts to butter mixture and mix to combine.
- Pour milk into measuring cup, then stir in the sour cream and lemon juice.
- Mix in flour and milk mixtures: Add the 1/3 flour mixture and 1/2 the milk mixture to the butter mixture, alternating in batches between the two.
- Add blueberries: Fold the blueberries into the cake batter, then divide the batter between the two pans.
- Bake til set: Bake cakes until toothpick inserted into center comes out clean.
- Frost: While the cakes cool, make the cream cheese frosting. Frost the cake once completely cooled.
Frequently Asked Questions
Can I use frozen blueberries in this recipe?
- You can make this cake with frozen blueberries, but you’ll need to add them to the cake batter while still frozen.
- Increase bake time by about 5 minutes.
- Keep in mind the frozen berries will tint the cake a bit, but it will still taste delicious.
What about making plain lemon cake?
- For a plain lemon cake only just omit blueberries from the recipe and prepare as directed, while leaving the 1 Tbsp flour in the recipe (from step 3 in recipe below).
- Another option is to mix in 3 1/2 tablespoons of poppy seeds for a lemon poppy seed cake.
Will an electric hand mixer work for this cake batter?
- Yes I have also made this cake using a mixing bowl and an electric hand mixer.
- It just takes more time to whip the butter sugar mixture until it’s very pale and fluffy, about 5 minutes.
- And don’t forget to scrape the bowl as you go.
Can I make cupcakes with this recipe?
- Cupcakes will work well instead of cake layers.
- Bake lemon blueberry cupcakes at 350 degrees Fahrenheit.
- Fill paper lined muffin cups 2/3 full and bake about 20 minutes until toothpick inserted into center comes out clean.
- You should get about 24 cupcakes with this recipe.
How to make a thicker layer of frosting?
- If you like a more generous amount of frosting make 1.5 times the recipe. If making cupcakes you may want do this as well.
Storage and Shelf Life
- Cake should be stored in the fridge in an airtight container.
- It will keep well for up to 4 days.
- Bring to room temperature before serving.
Tips for the Best Lemon Blueberry Cake
- Be sure to whip the butter and sugar together until the mixture is very pale in shade. Otherwise the cake will turn out dense and heavy.
- Careful not to over-mix the batter also for a light and fluffy cake.
- Toss the blueberries in a little flour before adding them to the cake batter to prevent them from sinking clear to the bottom of the cake.
More Tempting Lemon Blueberry Recipes
- Lemon Blueberry Bread
- Lemon Blueberry Bundt Cake
- Bakery-Style Lemon Blueberry Muffins
- Blueberry Lemon Brownies with White Chocolate Glaze
- Blueberry Cupcakes with Lemon Buttercream Frosting
More Luscious Lemon Desserts
- Lemon Crinkle Cookies
- Lemon Cupcakes with Lemon Buttercream Frosting
- Lemon Cheesecake Mousse
- Lemon Sugar Cookies
- Lemon Poppy Seed Cake with Cream Cheese Frosting
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Lemon Blueberry Cake
- 3 cups (395g) cake flour, scoop and level to measure
- 2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 1 3/4 cups (350g) granulated sugar
- 1 cup (226g) unsalted butter, brought to room temperature
- 2 Tbsp lemon zest (from about 3 lemons)
- 4 large eggs, brought to room temperature
- 1 tsp vanilla extract
- 1 cup (235ml) whole milk, brought too room temperature
- 1/3 cup (80g) sour cream, brought to room temperature
- 3 1/2 Tbsp fresh lemon juice
- 2 1/2 cups (385g) fresh blueberries, brought to room temperature, rinsed and dabbed nearly dry
Make Lemon Blueberry Cake
- Preheat oven to 350 degrees F. Butter 2 (9-inch) round baking pans and line the bottom of each with a round of parchment paper. Butter parchment paper and lightly dust pan with flour, shaking out excess.
- Sift cake flour into a mixing bowl. Add baking powder, baking soda and salt and whisk for 20 seconds. Toss blueberries with 1 Tbsp of this flour mixture in a bowl. Set flour mixture and coated blueberries aside.
- In the bowl of an electric stand mixer, fitted with the paddle attachment whip together butter, granulated sugar and lemon zest on high speed until mixture is very pale and fluffy, about 3 minutes. Scrape down bowl.
- Mix eggs into butter mixture one a time, then stir in vanilla extract. Scrape down bowl.
- In a 2-cup liquid measuring cup, measure out milk then stir in sour cream and lemon juice.
- Add 1/3 of the flour mixture to the butter/egg mixture then mix just until combined. Add 1/2 of the milk mixture and mix just until combined. Repeat mixing in 1/3 the flour mixture then 1/2 of the milk mixture. Finish with the last 1/3 of the flour mixture.
- Gently fold in blueberries.
- Divide mixture evenly among prepared baking pans and spread into an even layer. Bake in preheated oven until toothpick inserted into center comes out clean, about 30 to 35 minutes.
- Cool in baking pans about 20 minutes. Run a knife around edges to ensure cakes are loosened then invert onto wire racks to cool completely. Once cool, frost with cream cheese frosting.
- Store in an airtight container in refrigerator, bring to room temp before serving.
Make Cream Cheese Frosting
- In the bowl of an electric stand mixer fitter with the paddle attachment, whip butter and cream cheese until light and fluffy.
- Add vanilla and powdered sugar and blend several minutes longer until smooth and fluffy (if frosting seems slightly runny, you can chill it in 5 minute intervals in freezer mixing between each until it's slightly thicker before frosting cake).