Lemon Blueberry Cake: A Moist & Zesty Recipe

This lemon blueberry cake is the ultimate celebration of bright, fresh flavors. We’ve crafted a recipe that guarantees a perfectly moist, tender crumb bursting with juicy blueberries and a vibrant lemon zest. It’s the only recipe you’ll ever need.

Whether you’re looking for a stunning dessert for a special occasion or a delightful treat to enjoy with your afternoon coffee, this cake delivers. It’s surprisingly simple to make, and the results are consistently spectacular.

Why This is the Best Lemon Blueberry Cake Recipe

There are countless recipes out there, but this one stands out for a few key reasons. We’ve focused on techniques that build flavor and ensure a perfect texture every time.

First, the crumb is exceptionally moist and tender, thanks to the use of buttermilk and the perfect ratio of ingredients. Second, the flavor is perfectly balanced; a bright, zesty lemon tang cuts through the sweetness of the cake and the juicy burst of fresh blueberries. Finally, its versatility is unmatched—equally at home as a show-stopping dessert with a luscious cream cheese frosting or as a simple loaf with a light glaze.

Key Ingredients for a Perfect Cake

The magic of this lemon blueberry cake lies in using simple, high-quality ingredients. Here’s what you’ll need and why it matters.

For the Cake:

• All-Purpose Flour: Provides the perfect structure. Tossing the blueberries in a bit of flour is a key trick to prevent them from sinking.
• Baking Powder & Baking Soda: These leaveners work together to give the cake its beautiful lift and tender texture.
• Salt: A crucial ingredient that balances the sweetness and enhances all the other flavors.
• Unsalted Butter: Use room temperature butter for a smooth, creamy batter.
• Granulated Sugar: Provides sweetness and helps create that tender crumb.
• Eggs: Make sure they’re at room temperature to help them mix evenly into the batter.
• Lemon Zest & Juice: Fresh is non-negotiable! The zest provides intense lemon flavor from its oils, while the juice adds that signature tartness.
• Vanilla Extract: Adds a layer of warmth and complexity that complements the lemon and blueberry.
• Buttermilk: The secret weapon for a moist and tender cake. Its acidity tenderizes the gluten.
• Blueberries: Fresh, plump blueberries are ideal, but frozen can also be used (see our tips below!).

For the Luscious Lemon Cream Cheese Frosting:

• Cream Cheese: Use the full-fat, block-style variety, softened to room temperature.
• Unsalted Butter: Also at room temperature for a silky-smooth frosting.
• Powdered Sugar: Sift it to avoid any lumps.
• Lemon Juice: A splash of fresh juice gives the frosting a bright, tangy finish.
• Vanilla Extract: Just a touch to round out the flavor.

Step-by-Step Instructions

Follow these steps carefully for a flawless lemon blueberry cake. Our method ensures an even bake and beautifully suspended berries.

1. Prepare the Pan and Ingredients

Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a small, separate bowl, gently toss the blueberries with 1 tablespoon of the flour mixture. This simple step is the key to preventing them from sinking!

2. Mix the Batter

In a large bowl, use an electric mixer to cream the room temperature butter and granulated sugar together until light and fluffy, about 3-4 minutes. Beat in the eggs one at a time, followed by the lemon zest, lemon juice, and vanilla extract. Scrape down the sides of the bowl as needed. Next, alternate adding the dry ingredients and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix on low speed until just combined.

3. Fold in the Blueberries & Bake

Gently fold the flour-coated blueberries into the batter using a spatula. Be careful not to overmix. Divide the batter evenly between your prepared cake pans and smooth the tops. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

The Secret to a Perfect Crumb: Pro-Tips for Success

Achieving that bakery-quality texture is easy when you know the secrets. These are our essential tips for the most delicious lemon blueberry cake.

Room Temperature Ingredients are a Must

This is a rule you shouldn’t ignore. Using room temperature butter, eggs, and buttermilk allows them to emulsify and form a smooth batter, which traps air. That trapped air expands during baking, resulting in a light, fluffy, and tender cake.

How to Prevent Blueberries From Sinking

The simple trick of tossing your blueberries in a tablespoon of the dry flour mixture works wonders. The light flour coating absorbs some of the berry’s moisture and helps them grip the batter, preventing them from sinking to the bottom of the pan during the bake.

Fresh vs. Frozen Blueberries

Fresh blueberries are preferred for their texture, but frozen blueberries work well too! If using frozen, do not thaw them first. Add them to the batter straight from the freezer and toss them in flour as you would with fresh berries. You may need to add a few extra minutes to the baking time.

How to Make the Lemon Cream Cheese Frosting

This frosting is the perfect tangy and sweet complement to the cake.

In a large bowl, beat the softened cream cheese and butter with an electric mixer until smooth and creamy. Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then increase the speed to medium-high and beat until fluffy. Finally, beat in the fresh lemon juice and vanilla extract until just combined. Once the cake layers are completely cool, assemble your cake and generously frost the top and sides.

Recipe Variations & Substitutions

Want to switch things up? This recipe is wonderfully adaptable.

• Lemon Blueberry Loaf Cake: Pour the batter into a greased and floured 9×5-inch loaf pan and bake for 50-60 minutes.
• Simple Lemon Glaze: If you prefer a lighter topping, whisk together 1 cup of powdered sugar with 2-3 tablespoons of fresh lemon juice to create a simple yet elegant glaze.
• Other Berries: Feel free to try this recipe with raspberries or blackberries for a different twist. If you love lemon and raspberry, you’ll adore these tangy lemon raspberry bars.

How to Store Your Lemon Blueberry Cake

Because of the cream cheese frosting, this cake should be stored in an airtight container in the refrigerator for up to 4 days. For the best flavor and texture, allow slices to sit at room temperature for about 20-30 minutes before serving. Unfrosted cake layers can be wrapped tightly in plastic wrap and stored at room temperature for 2 days or frozen for up to 3 months.

Frequently Asked Questions About Lemon Blueberry Cake

More Delicious Dessert Recipes to Try

If you loved this lemon blueberry cake, we know you’ll be excited to explore more of our recipes. For another delightful blueberry treat, try our white chocolate blueberry cupcakes. Or, if you’re a fan of citrusy desserts, don’t miss our festive strawberry lemonade cupcakes. For more inspiration, check out our entire collection of healthy dessert recipes.

We hope you love making this cake as much as we do! If you try it, please leave a comment below or share a picture on Pinterest. We can’t wait to see your beautiful creations!

Lemon Blueberry Cake Recipe

FL Recipes

Lemon Blueberry Cake: A Moist & Zesty Recipe

The ultimate lemon blueberry cake recipe! Learn how to make a perfectly moist and tender cake bursting with fresh blueberries and topped with a luscious lemon cream cheese frosting. Foolproof tips ensure perfect results every time.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 12 slices

Course: Dessert, Snack

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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For the Lemon Blueberry Cake

• 2 1/2 cups all-purpose flour, plus 1 tbsp for tossing blueberries
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs, room temperature
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 1 cup buttermilk, room temperature
• 1 1/2 cups fresh blueberries

For the Lemon Cream Cheese Frosting

• 8 oz full-fat block cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar, sifted
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract

Equipment

• 2 9-inch round cake pans
• 1 Electric Mixer
• Mixing Bowls
• 1 Wire Cooling Rack

Method

 

For the Cake

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together 2 1/2 cups of flour, baking powder, baking soda, and salt.
3. In a small bowl, toss the blueberries with the remaining 1 tablespoon of flour until coated. Set aside.
4. In a large bowl, using an electric mixer, cream the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes).
5. Beat in the eggs one at a time, mixing well after each addition. Stir in the lemon juice, lemon zest, and vanilla extract.
6. Alternate adding the dry ingredient mixture and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix on low speed until just combined. Do not overmix.
7. Gently fold the flour-coated blueberries into the batter with a spatula.
8. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes before inverting onto a wire rack to cool completely.

For the Frosting

1. In a large bowl, beat the softened cream cheese and butter with an electric mixer until smooth and creamy.
2. Gradually add the sifted powdered sugar and mix on low speed until combined. Increase speed to medium-high and beat until light and fluffy.
3. Beat in the fresh lemon juice and vanilla extract until just combined.
4. Once cake layers are completely cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the entire cake.

Nutrition

Calories: 450kcalProtein: 5gFat: 22gFiber: 1g

Notes

Pro-Tip 1: Ensure all your refrigerated ingredients (butter, eggs, buttermilk) are at room temperature for the smoothest batter and most tender cake.
Pro-Tip 2: Don't skip tossing the blueberries in flour! This is the best way to prevent them from sinking to the bottom of the cake.
Pro-Tip 3: You can use frozen blueberries. Do not thaw them before adding them to the batter.

Keyword blueberry cake,lemon blueberry cake,lemon cake

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