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Blueberry Lemon Cake

Featured in Sweet Treats and Baked Favorites.

This Blueberry Lemon Cake brings together bright lemon flavor with sweet blueberries in a moist two-layer treat. Each layer is packed with berries and topped with creamy lemon frosting. Using room-temp ingredients and stacking carefully gives you a soft texture and evenly spread blueberries.
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Aisha
Updated on Sun, 13 Apr 2025 10:04:39 GMT
Blueberry Lemon Cake Pin it
Blueberry Lemon Cake | cookingflavor.com

A tangy Lemon Blueberry Cake that mixes zesty citrus with sweet berries in a delightful combo. Every bite offers moist vanilla cake filled with juicy blueberries and touched with fresh lemon zest, all covered in fluffy lemon buttercream.

Whenever I make this cake, I'm instantly taken back to the best days of summer. As those juicy berries pop while baking, they create little pockets of fruity goodness against the zingy lemon background, and you'll know you've got something truly amazing.

Key Components

  • Fresh Blueberries: Frozen works too without thawing
  • Fresh Lemons: You'll need both peel and juice
  • Unsalted Butter: Softened completely
  • Large Eggs: Softened to room temp
  • Whole Milk: Makes everything soft
  • All-Purpose Flour: Gives the cake body
  • Pure Vanilla Extract: Adds richness
  • Baking Powder: Make sure it's not old
  • Kosher Salt: Boosts all the tastes

MAKING YOUR CAKE

1. Initial Setup:
Get your oven hot at 350°F. Coat two 9-inch round pans with cooking spray and add parchment circles at the bottom. Make sure everything's not cold from the fridge. Mix your lemon zest into sugar with your fingers until you can really smell it.
2. Cake Base:
Mix butter with your lemon sugar until it's super fluffy, about 3-4 minutes. Drop in eggs one by one, mixing well after each. Switch between adding your dry stuff and milk mix, starting and finishing with the flour parts.
3. Smart Layering:
First put 1½ cups of plain cake mix in each pan - this stops your berries from dropping to the bottom. Mix 1 cup blueberries into what's left and split between pans. Throw the rest of your berries on top.
4. Baking Process:
Bake them for 35-42 minutes until they're golden at the edges and a toothpick comes out clean. Let them sit in pans for 15 minutes, then move to a cooling rack until totally cool.
5. Frosting Creation:
Whip your butter until it's super fluffy. Slowly mix in sifted powdered sugar, then add lemon juice and vanilla. Beat it all until it's light and fluffy, about 4-5 minutes.
Lemon Blueberry Cake Recipe Pin it
Lemon Blueberry Cake Recipe | cookingflavor.com

It's all about getting the little things right. My baking teacher always told me, "You build an amazing cake from the ground up, one careful step at a time."

Easy Lemon Blueberry Cake Pin it
Easy Lemon Blueberry Cake | cookingflavor.com

Keeping It Fresh

You can make the parts a day ahead if needed. Just wrap your unfrosted cakes in plastic wrap on the counter and keep frosting in the fridge. When you're ready to put it all together, let the frosting warm up a bit and mix it again if needed. Your finished cake can stay good in the fridge for 5 days, but always let it warm up before serving so it tastes and feels its best.

Serving Ideas and Options

Always serve when it's warmed up to room temp since that's when the lemon flavor really pops and the cake feels super soft. In summer, add some fresh berries and mint on top. For fancy events, try adding flowers you can eat or candied lemon pieces. You can even set up a sweet table with this cake next to other fruit desserts.

Easy Lemon Blueberry Cake Recipe Pin it
Easy Lemon Blueberry Cake Recipe | cookingflavor.com

Fun Twists

You can switch things up throughout berry season by trying different fruits like raspberries, blackberries, or a mix of all three. Maybe add a hint of almond flavoring to the batter, or try orange or lime zest instead. For fancy occasions, put some lemon curd or berry jam between the layers. While you can change things around, nothing really beats the classic mix of lemon and blueberry that just screams summer.

Frequently Asked Questions

→ Can frozen blueberries work?
Yes! Keep them frozen and don't thaw to avoid leaks.
→ Why scatter blueberries in layers?
This keeps the berries from all sinking at the bottom.
→ Can I prepare this cake early?
Absolutely! Bake the cake the day before and frost it fresh.
→ Why use softened ingredients?
They blend smoothly, giving the batter a better consistency.
→ Can I store this cake in the freezer?
Yes, freeze unfrosted layers for up to a month. Just thaw before decorating.

Blueberry Lemon Cake

Layered cake bursting with blueberries, topped with zesty lemon frosting.

Prep Time
50 Minutes
Cook Time
40 Minutes
Total Time
90 Minutes
By: Aicha

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (1 single-layer cake)

Dietary: Vegetarian

Ingredients

→ Cake

01 3 cups of regular flour for all uses
02 4 big eggs at room temperature
03 1½ cups whole milk, warmed to room temperature
04 2 teaspoons vanilla flavoring
05 2 teaspoons of rising agent (baking powder)
06 2 sticks (8 ounces) of unsalted butter, softened
07 1½ teaspoons of coarse salt (kosher)
08 2 cups of sugar, granulated
09 Zest and juice from 2 medium-sized lemons
10 10 ounces (or 2 cups) of blueberries, either frozen or fresh

→ Frosting

11 4 cups (1 pound) of powdered sugar, sifted
12 ¼ cup of fresh lemon juice
13 2 sticks (8 ounces) of unsalted butter
14 1 teaspoon vanilla flavoring
15 ¼ teaspoon coarse salt (kosher)

Instructions

Step 01

Preheat your oven to 350°F. Get two 9-inch round pans ready by lining them with parchment paper and giving them a light spray of cooking oil. Let the butter, eggs, and milk sit out until they're at room temperature.

Step 02

In a medium-sized bowl, combine the flour and rising agent (baking powder). In another container, stir the vanilla into the milk.

Step 03

Work the lemon zest into the sugar using your fingers, then beat it with the butter and salt until it's fluffy. Add in the eggs one at a time, mixing well after each. Gradually combine the flour mixture and the milk mixture, alternating between the two.

Step 04

Pour half of the batter (without blueberries) evenly into the two prepared pans. Stir the blueberries into the rest of the batter and spread it over the plain layers. Sprinkle any leftover blueberries on top. Bake for 35 to 42 minutes.

Step 05

Whip the butter and salt together until smooth, then slowly add in the powdered sugar, lemon juice, and vanilla. Beat the mixture until it's fluffy and light.

Step 06

If the cakes aren’t even on top, level them off. Spread about 1 cup of frosting between the layers, then use the rest to cover the top and sides.

Notes

  1. Always let ingredients reach room temperature before using.
  2. Both frozen and fresh blueberries work fine.

Tools You'll Need

  • Two 9-inch round pans for baking
  • Mixer (can be stand or hand-held)
  • Parchment for lining pans
  • A zester or microplane for lemons

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes wheat products
  • Uses dairy (butter, milk)
  • Contains eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~