Get ready to fall in love with this bright and bursting Lemon Blueberry Cake Recipe! It’s the perfect marriage of zesty lemon and juicy blueberries tucked into a moist, tender cake that’ll brighten up any occasion. Whether it’s for a casual afternoon tea or a special celebration, this cake delivers a fresh, sweet, and slightly tangy flavor explosion that feels like sunshine on a plate. The luscious cream cheese frosting adds a dreamy smoothness, making every bite irresistible. Trust me, once you try this Lemon Blueberry Cake Recipe, it’ll quickly become your go-to for whenever you want to impress with something light, fruity, and downright delicious.
Ingredients You’ll Need
Ingredients You’ll Need
These ingredients are wonderfully simple but each one plays a vital role in crafting the perfect Lemon Blueberry Cake Recipe. From the fresh blueberries to the tangy lemon juice and creamy frosting components, every element brings its own magic to the table—texture, flavor, moisture, and that irresistible zing.
- 2 pints blueberries (fresh): Fresh blueberries give the cake bursts of juicy sweetness and a lovely color contrast.
- 1 cup light brown sugar (packed): Adds a rich, caramel-like sweetness that balances the lemon’s tartness.
- ¼ cup lemon juice: Provides bright, natural acidity to enhance flavor in the blueberry filling.
- 1 tbsp water: Helps dissolve the cornstarch, creating a smooth filling texture.
- 1 Tablespoon cornstarch: Thickens the blueberry filling so it doesn’t become runny in the cake.
- 3 cups all-purpose flour: The base that gives structure and tenderness to the cake.
- 1 Tablespoon baking powder: Ensures the cake rises perfectly light and fluffy.
- 1 teaspoon salt: Enhances all the other flavors, balancing sweetness and acidity.
- 1 stick butter (unsalted, room temperature): Adds richness and moisture to the cake batter.
- 3 large eggs: Provide structure, moisture, and help bind the ingredients seamlessly.
- 1 cup milk: Adds moisture and contributes to the tender crumb.
- â…” cup lemon juice: Infuses the cake with vibrant lemon flavor for that signature zing.
- 1 ½ teaspoon vanilla extract: Adds depth and a sweet, aromatic backdrop to the citrus.
- ½ cup vegetable oil: Keeps the cake moist and tender with a subtle richness.
- 2 cups caster sugar: Sweeter and finer than regular sugar, it creates a perfectly smooth batter.
- 2 sticks butter (unsalted, room temperature): The foundation of the luscious cream cheese frosting.
- 1 brick cream cheese (room temperature): Gives the frosting its creamy, tangy body to pair beautifully with the lemon cake.
- 2-3 cups powdered sugar: Sweetens the frosting and helps achieve that dreamy fluffy texture.
- 2 tbsp lemon juice: Adds a fresh, zingy note to the frosting, making it uniquely refreshing.
How to Make Lemon Blueberry Cake Recipe
Step 1: Prepare the Blueberry Filling
First, mix the fresh blueberries with the light brown sugar, ¼ cup lemon juice, water, and cornstarch in a saucepan. Gently cook this mixture over medium heat until it thickens into a glossy filling. This step concentrates the berries’ natural sweetness and tartness, creating the perfect juicy filling that stays in place as you slice into the cake later. Once thickened, set it aside to cool while you move on to the cake batter.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, and salt. These dry ingredients form the foundation that makes your cake rise beautifully while keeping it soft and tender. Ensuring these are well combined here means every slice will be perfectly textured and fluffy.
Step 3: Cream Butter and Sugar, Add Wet Ingredients
Using a stand mixer or a hand mixer, beat the room temperature butter with the caster sugar until it’s pale and fluffy—this step is crucial for a light crumb. Then, add the eggs one at a time, mixing well after each addition to integrate air and ensure even texture. Follow this by mixing in lemon juice, vanilla extract, milk, and vegetable oil. This vibrant blend of ingredients builds the cake’s moistness and depth of flavor before gently folding in the dry ingredients at the end.
Step 4: Assemble and Bake
Pour half the cake batter into your greased and floured baking pan. Layer the cooled blueberry filling evenly over the batter, then cover with the remaining batter. This layering creates that stunning swirl of lemon and blueberry throughout the cake. Bake in a preheated oven at 350°F (175°C) for about 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.
Step 5: Make the Cream Cheese Frosting
Beat together softened butter and cream cheese until creamy and smooth. Gradually add powdered sugar and lemon juice, mixing until your frosting reaches a fluffy, spreadable consistency. This tangy frosting complements the sweet and tart notes of the cake beautifully, adding richness without overwhelming the fresh flavors.
Step 6: Frost and Decorate
Once the cake is completely cooled, spread the cream cheese frosting generously over the top and sides. For a lovely finishing touch, sprinkle some fresh blueberries or lemon zest on top to highlight the cake’s star ingredients visually and flavor-wise.
How to Serve Lemon Blueberry Cake Recipe
Garnishes
Fresh blueberries and a little lemon zest make the ideal garnish to enhance both flavor and appearance. A dusting of powdered sugar can add an elegant snowy effect that makes the cake look even more inviting.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream to bring an extra creamy contrast. A cup of hot tea or coffee balances the citrusy freshness perfectly for a delightful, cozy experience.
Creative Ways to Present
Try slicing the cake into tiers and layering it with more blueberry filling and frosting for a festive layer cake. You can also serve individual portions with a drizzle of lemon glaze or a sprinkle of candied lemon peel for added flair and burst of flavor.
Make Ahead and Storage
Storing Leftovers
Keep your Lemon Blueberry Cake Recipe covered tightly with plastic wrap or in an airtight container at room temperature for up to two days to maintain freshness and moisture. For longer storage, refrigeration is best, where it should last about 4-5 days while keeping the frosting firm and flavorful.
Freezing
This cake freezes wonderfully! Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or bag. They can keep well for up to 2 months. When ready to enjoy, just thaw overnight in the fridge for the best texture and taste.
Reheating
If you prefer your cake slightly warm, briefly microwave a slice for about 15-20 seconds, but avoid overheating to keep the frosting intact. Warming brings out the cake’s fresh flavors beautifully without melting the frosting completely.
FAQs
Can I use frozen blueberries for this Lemon Blueberry Cake Recipe?
Yes, you can use frozen blueberries if fresh ones aren’t available, but be sure to thaw and drain them well to prevent the cake from becoming too wet. Cooking the filling will also help reduce excess moisture.
Is this Lemon Blueberry Cake Recipe suitable for a dairy-free or vegan diet?
This particular recipe includes butter, eggs, milk, and cream cheese, so it’s not dairy-free or vegan as is. However, you can substitute dairy-free butter, plant-based milk, and egg replacers if you want to make a vegan-friendly version.
Can I make this cake in advance for a party?
Absolutely! The lemon blueberry cake actually tastes better the next day when the flavors have melded. Just keep it refrigerated and bring it to room temperature before serving.
What if I don’t have cornstarch for the filling?
You can substitute arrowroot powder or tapioca starch in a 1:1 ratio. These alternatives will also work well to thicken the blueberry filling and prevent it from becoming too runny.
How do I get a moist cake every time?
Make sure to measure your flour correctly and not overmix the batter. The combination of oil and butter in this Lemon Blueberry Cake Recipe ensures a nice moist crumb, but overbaking can dry it out, so check the cake a few minutes before the suggested baking time.
Final Thoughts
There’s something truly special about this Lemon Blueberry Cake Recipe that brings a little sunshine into your day with every bite. It’s fresh, flavorful, and surprisingly simple to pull together, making it perfect for impressing friends or brightening your own afternoon. I can’t wait for you to try it and enjoy all the delicious layers of lemony goodness and juicy blueberries wrapped in a creamy frosting hug. Happy baking!
Print
Lemon Blueberry Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This delightful Lemon Blueberry Cake combines fresh blueberries with the bright, tangy flavor of lemon in a moist and fluffy cake layered with a smooth cream cheese lemon frosting. Perfect for gatherings or as a refreshing dessert to brighten up any occasion.
Ingredients
Blueberry Mixture
- 2 pints fresh blueberries
- 1 cup light brown sugar (packed)
- ¼ cup lemon juice
- 1 tbsp water
- 1 Tablespoon cornstarch
Cake
- 3 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1 stick unsalted butter (room temperature)
- 3 large eggs
- 1 cup milk
- â…” cup lemon juice
- 1 ½ teaspoon vanilla extract
- ½ cup vegetable oil
- 2 cups caster sugar
Frosting
- 2 sticks unsalted butter (room temperature)
- 1 brick cream cheese (room temperature)
- 2–3 cups powdered sugar
- 2 tbsp lemon juice
Instructions
- Prepare the Blueberry Filling: In a medium saucepan, combine the fresh blueberries, light brown sugar, ¼ cup lemon juice, water, and cornstarch. Cook over medium heat, stirring frequently until the mixture thickens and becomes syrupy. Set aside to cool completely before assembling the cake.
- Mix the Dry Ingredients: In a large bowl, sift together all-purpose flour, baking powder, and salt. This ensures even distribution of leavening agents and a lighter texture for the cake.
- Prepare the Cake Batter: In another large bowl, cream together 1 stick of unsalted butter and caster sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in lemon juice, vanilla extract, and vegetable oil. Alternately add the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing.
- Bake the Cake Layers: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide the batter evenly between the pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely on a wire rack before frosting.
- Make the Cream Cheese Lemon Frosting: In a large bowl, beat together the softened butter and cream cheese until smooth and creamy. Gradually add powdered sugar and lemon juice, continuing to beat until the frosting is light, fluffy, and spreadable.
- Assemble the Cake: Place one cake layer on a serving plate and spread a generous amount of the cooled blueberry filling over it. Add a layer of cream cheese lemon frosting on top. Place the second cake layer over the filling and frost the top and sides evenly with the remaining frosting. Decorate with fresh blueberries if desired.
Notes
- Ensure the blueberry filling is completely cooled before assembling to prevent the frosting from melting.
- You can substitute vegetable oil with melted coconut oil for a slightly different flavor.
- For a more intense lemon flavor, add lemon zest into the cake batter and frosting.
- Store the cake in the refrigerator for up to 4 days to keep the cream cheese frosting fresh.
- Let the cake come to room temperature before serving for the best texture and flavor.
