Table of Contents
Table of Contents
There’s something magical about a lemon blueberry cake. It’s light, it’s moist, and it brings together two classic flavors that somehow feel like sunshine on a plate. This recipe has become a favorite in my Santa Rosa kitchen, especially during blueberry season. I still remember the first time I baked this lemon bluberry cake, it was after a Saturday farmers market stroll with my husband, arms full of Meyer lemons and a pint of just-picked blueberries. By Sunday, our kitchen smelled like heaven, and my friends were begging for the recipe. Now I’m sharing it with you, and trust me, it’s a keeper.
Whether you’re planning a brunch, a birthday, or simply want something that tastes like summer, this lemon blueberry cake delivers every time. Plus, it’s beginner-friendly with professional flavor results. Let’s get baking!
Moist Lemon Blueberry Cake: Flavor-Packed from Scratch
The addition of fresh lemon juice, zest, and plump blueberries gives this lemon blueberry cake its full glory. You will begin by preparing the pan, three 6-inch rounds. I always wrap mine in wet cake strips so my layers come out flat.
Whisk milk, sour cream, egg whites, lemon juice, lemon zest, and vanilla in one bowl. Sift flour, sugar, baking powder, and salt in another. Toss the blueberries with a little flour (this so the blueberries don’t sink). Cream your butter until it’s light and smooth, and then gradually add in the dry ingredients until sandy.
Then slowly pour in the wet mixture. Once mixed and fluffed, gently fold the flour-covered blueberries using a spatula. Divide the batteR between the pans and bake IT at 350°F for 30 minutes, your kitchen will be filled with lemon blueberry cake heaven.
Let the cakes cool completely on a rack. I know it’s tempting, but this cake truly gets better with a bit of rest before assembly. For more summer dessert inspiration, don’t miss this no-bake lemon blueberry dessert or these lemon lavender cookies—both are bright and easy.
Luscious Lemon Buttercream & Blueberry Filling
But on to the frosting that will make the blueberry lemon cake the stuff of legend. Begin by whipping unsalted butter and a pinch of salt until it is light and fluffy. Beat in confectioners’ sugar gradually, and lemon juice, for a touch of tanginess. This buttercream is ideal for piping, bright, and silky.
In order to provide some color and dimension to your lemon blueberry cake, prepare blueberry reduction. Cook blueberries with lemon juice, sugar, and a little water until reduced. This may be strained to provide a concentrated rich purple liquid. Combine some of your buttercream with the blueberry concentrate to provide a stunning berry burst which will pair well with the lemon flavor base.
While constructing your lemon blueberry cake, pipe lemon buttercream border along each cake layer and fill with blueberry frosting in the middle. Stack them up, smoothed sides to semi-naked finish if desired for a little rustic flair. Top with spoonfuls of buttercream and blueberries, frozen, over top of cake and refrigerate for 20 minutes. Prepare to cut into something amazing.
For more cake love, check out our cloud cake or this dreamy biscoff cake that’s rich and irresistible.
Expert Tips for the Perfect Lemon Blueberry Cake
Keep berries from sinking. Toss blueberries in a spoonful of flour before folding them into the batter. It gives them a bit of grip, so they float perfectly in the sponge—key for a picture-perfect lemon blueberry cake.
Measure your flour properly. Too much flour leads to dryness, which can weigh down your lemon blueberry cake. Use a kitchen scale, or fluff, spoon, and level for accurate measuring.
Use cake strips. Want flat, even layers like a pro? Wrap your pans in damp strips to prevent domed tops and dry edges. Trust me, it’s a game-changer, especially when you want your lemon blueberry cake to look bakery-level beautiful.
Pipe clean and chill often. Buttercream loves the cold. If things get soft while decorating, just pop your piping bags or cake into the fridge for 10 minutes.
Want a variation? Add lavender to the buttercream or swap blueberries for blackberries. Or, use the same technique to fill cupcakes!
Before you go, don’t miss our eggless chocolate chip cookies or these stunning carrot cake cookies.
For more recipes like lemon blueberry cake, make sure to follow me on Pinterest.
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Lemon Blueberry Cake: A Burst of Bright Flavor in Every Bite
- Total Time: 1 hour 35 minutes
- Yield: 10 slices 1x
Ingredients
For the Cake:
½ cup whole milk room temperature (120ml)
½ cup sour cream room temperature (120g)
3 egg whites room temperature
3 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 tablespoon vanilla extract
2 cups all-purpose flour (240g)
1⅔ cups granulated sugar (333g)
1½ teaspoons baking powder
¼ teaspoon kosher salt
¾ cup unsalted butter room temperature (170g)
1⅓ cups fresh blueberries (180g)
For the Reduction:
1½ cups fresh blueberries (200g)
1 tablespoon granulated sugar
1 tablespoon fresh lemon juice
1 tablespoon water
For the Lemon Buttercream:
1½ cups unsalted butter room temperature (340g)
¼ teaspoon kosher salt
6 cups confectioners’ sugar (720g)
3 tablespoons fresh lemon juice
Instructions
For the Cake:
- Preheat oven to 350°F. Grease and flour three 6-inch round cake pans. Wrap pans with damp cake strips for even baking, if desired.
- In a medium bowl, whisk together milk, sour cream, egg whites, lemon juice, lemon zest, and vanilla. Set aside.
- In another bowl, sift together flour, sugar, baking powder, and salt. Remove 1 tablespoon of this mixture and toss it with the blueberries in a small bowl. Set aside.
- In a stand mixer fitted with the paddle attachment (or a large mixing bowl), beat softened butter on medium speed until creamy, about 1 minute. Add the dry ingredients and mix on low speed until the mixture resembles sand. Scrape down the bowl as needed.
- With the mixer on low, slowly pour in the wet ingredients. Mix until just combined. Scrape down the bowl, then beat on medium-low speed for 30 seconds until fluffy. Gently fold in the flour-coated blueberries with a spatula.
- Divide the batter evenly between the three pans. Bake for about 30 minutes, or until the centers spring back when touched. Let cool in pans for 15 minutes, then turn out onto a wire rack to cool completely.
For the Blueberry Reduction:
- Freeze ½ cup of blueberries.
- In a small saucepan, combine the remaining 1 cup of blueberries with sugar, lemon juice, and water over medium-low heat. Cook until berries burst, then mash and simmer until reduced by half.
- Strain the mixture through a fine-mesh sieve, pressing out the liquid. Discard solids and chill the reduction until ready to use.
For the Lemon Buttercream:
- In a stand mixer with paddle attachment, beat butter and salt on medium speed until fluffy, about 3 minutes.
- Reduce to low speed and gradually add confectioners’ sugar, scraping the bowl as needed. Once incorporated, beat on medium speed for 1 minute until smooth.
- Add lemon juice one tablespoon at a time until desired consistency and flavor is reached.
- Transfer 1 cup of buttercream to a small bowl. Mix in blueberry reduction 1 tablespoon at a time to create blueberry buttercream.
- Transfer blueberry frosting to a piping bag (snip the tip). Transfer ½ cup of lemon frosting to a piping bag fitted with tip 846. Place the remaining lemon buttercream in a separate piping bag with the tip snipped off.
To Assemble:
- Place one cake layer on a stand. Pipe a ring of lemon buttercream around the edge. Fill the center with blueberry buttercream.
- Add another cake layer and repeat.
- Cover the top and sides with lemon buttercream. Use an offset spatula to smooth the frosting. Scrape the sides for a semi-naked look if desired.
- Pipe a ring of lemon buttercream dollops 1 inch from the cake’s edge. Fill the center with the frozen blueberries.
- Chill the cake for 20 minutes before slicing.
- Prep Time: 30 minutes
- Cool Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 936 kcal
- Sugar: 111g
- Fat: 45g
- Saturated Fat: 28g
- Carbohydrates: 134g
- Fiber: 5g
- Protein: 2g
FAQ: Lemon Blueberry Cake
Is refrigeration recommended for lemon blueberry cake?
Yes, especially with buttercream. Once assembled, refrigerate the cake for freshness. Let it sit at room temperature for 30 minutes before serving to soften the frosting.
Why is my lemon cake soggy?
Most often, it’s from underbaking or too much lemon juice. Stick to the measurements, and test the cake with a toothpick. It should come out clean.
How long will a lemon cake stay fresh?
Stored in an airtight container in the fridge, it stays fresh for up to 4 days. For longer storage, freeze slices and wrap tightly.
Why do lemon and blueberry go well together?
Lemon’s tart acidity highlights the natural sweetness of blueberries, making every bite pop. It’s a timeless flavor match that’s both refreshing and indulgent.
