Name: Lemon Blueberry Cake That'll Brighten Your Spring Celebrations
Prep time: 20 min
Cook time: 40 min
Total time: 90 min
Ingredients: 1 cup Unsalted Butter (At room temperature); 1.75 cups Granulated Sugar; 3 pieces Eggs (Room temperature); 0.75 cup Sour Cream (Plain yogurt can be used as a substitute); 2 tbsp Vegetable Oil (Melted coconut oil is an alternative); 3 cups Cake Flour (All-purpose flour can be used); 3 tsp Baking Powder (Make sure it’s fresh); 1 tsp Salt; 0.75 cup Buttermilk (Mix milk with vinegar or lemon juice if needed); 0.25 cup Lemon Juice (Freshly squeezed); 1 piece Lemon Zest (From 1 lemon); 2 cups Fresh Blueberries (Avoid frozen blueberries); 2 cups Unsalted Butter (At room temperature); 8 oz Cream Cheese (Full-fat preferred); 7 cups Powdered Sugar (Adjust to desired sweetness); 0.5 tsp Salt; 1 tbsp Lemon Juice (Freshly squeezed); 1 piece Lemon Zest (From 1 lemon)

“Did you hear about the surprise party for Aunt Marge?” As I eavesdropped on my friends chatting about their latest baking adventures, my mind wandered to a zesty creation bursting with color: a Lemon Blueberry Cake. This delightful spring and summer dessert features light, fluffy layers infused with bright lemon flavor and dotted with fresh blueberries, all generously topped with a tangy cream cheese frosting. Not only is this cake a showstopper for any gathering, but it also boasts a quick prep time, so you’ll spend less time in the kitchen and more time making cherished memories with friends and family. There’s nothing like the combination of sweet and tart flavors that evoke the warmth of sunny days, right? Ready to brighten up your baking routine? Let’s dive into this delicious recipe!

Why is this Lemon Blueberry Cake unforgettable?

Fresh, Seasonal Ingredients: Bursting with vibrant flavors, this cake celebrates the best of spring and summer with each bite of juicy blueberries and zesty lemon.
Effortless Preparation: You don’t need to be a baking expert! The simple mixing technique makes it a breeze, perfect for busy weekdays or surprise gatherings.
Crowd-Pleasing Delight: This cake is guaranteed to be a showstopper at any event, whether it’s a birthday party or a casual family gathering. Everyone will be asking for seconds!
Moist & Fluffy Texture: The combination of sour cream and buttermilk ensures a decadent texture that melts in your mouth—ideal for those who appreciate a moist cake.
Versatile Frosting Options: Feel free to get creative with the cream cheese frosting or try a lemon glaze for a lighter touch! Wondering what else you can create? Try making Blueberry Breakfast Bundt for a delicious morning treat!

Lemon Blueberry Cake Ingredients

• Get ready to gather the essentials for your delightful Lemon Blueberry Cake, a must-try for any spring or summer gathering!

For the Cake

Unsalted Butter (1 cup / 227 g) – At room temperature, it adds richness and moisture to your cake.
Granulated Sugar (1¾ cups / 350 g) – Provides sweetness and helps your cake rise; brown sugar can bring a lovely caramel flavor if you’re looking for a twist.
Eggs (3) – These bind the ingredients and provide structure; using room temperature eggs results in better incorporation.
Sour Cream (¾ cup / 173 g) – Enhances moisture and adds a subtle tang; plain yogurt works as a great substitute.
Vegetable Oil (2 tbsp / 27 g) – This increases moisture, and melted coconut oil could be a delightful alternative.
Cake Flour (3 cups / 375 g) – Ensures a light texture; if using all-purpose flour, prepare for a denser cake.
Baking Powder (3 tsp / 12 g) – This leavening agent is key to your cake’s rise, so make sure it’s fresh for optimal results.
Salt (1 tsp / 6 g) – Balance is essential; don’t skip this ingredient even in desserts.
Buttermilk (¾ cup / 180 g) – Adds moisture and acidity for tenderness; mix milk with a splash of vinegar or lemon juice in a pinch!
Lemon Juice (¼ cup / 61 g) – Freshly-squeezed juice brings that vibrant lemon flavor your cake craves.
Lemon Zest (from 1 lemon) – Infuses your cake with uplifting lemon aroma and flavor.
Fresh Blueberries (2 cups / 296 g) – Bursting with sweetness and moisture; avoid frozen blueberries as they can affect the cake’s color.

For the Lemon Cream Cheese Frosting

Unsalted Butter (2 cups / 454 g) – Again, at room temperature for a smooth, creamy base.
Cream Cheese (8 oz / 227 g) – Essential for that tangy creaminess; using full-fat cream cheese improves texture.
Powdered Sugar (7 cups / 840 g) – Sweetens and thickens the frosting; adjust the amount to fit your desired sweetness.
Salt (½ tsp / 3 g) – A little salt enhances all the flavors beautifully.
Lemon Juice (1 tbsp / 15 g) – Adds that delightful acidity; make sure it’s freshly squeezed for the best taste.
Lemon Zest (from 1 lemon) – This optional ingredient can elevate your frosting appeal; think about adding lemon slices or extra blueberries for decorative flair!

Get excited to bring this Lemon Blueberry Cake to life and watch it turn into the highlight of any gathering!

Step‑by‑Step Instructions for Lemon Blueberry Cake

Step 1: Prepare Oven and Pans
Preheat your oven to 335°F (168°C). While it’s heating, prepare three 7-inch round cake pans by spraying them with cooking spray and lining the bottoms with parchment paper. This will ensure your Lemon Blueberry Cake layers come out effortlessly, maintaining their shape for perfect stacking later.

Step 2: Make Cake Batter
In the bowl of a stand mixer, cream together 1 cup of room temperature unsalted butter and 1¾ cups of granulated sugar until light and fluffy, about 3-5 minutes. Next, incorporate 3 eggs, ¾ cup of sour cream, and 2 tablespoons of vegetable oil, mixing until fully combined. In a separate bowl, whisk together 3 cups of cake flour, 3 teaspoons of baking powder, and 1 teaspoon of salt, then set it aside.

Step 3: Combine Wet and Dry Ingredients
In a measuring cup, mix ¾ cup of buttermilk with ¼ cup of freshly squeezed lemon juice and the zest of one lemon. Gradually add the dry cake flour mixture into the butter and sugar mixture, alternating with the buttermilk mixture. Mix just until combined to avoid overmixing, which keeps your cake light.

Step 4: Fold in Blueberries
Once your batter is smooth, gently fold in 2 cups of fresh blueberries, ensuring they are evenly distributed without breaking them. This step adds delightful bursts of flavor throughout your Lemon Blueberry Cake, enhancing the overall sweetness and moisture of the cake layers.

Step 5: Bake Cakes
Divide the batter evenly among the three prepared cake pans. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. After baking, let the cakes cool in the pans for 15 minutes before inverting them onto a wire rack to cool completely.

Step 6: Make Cream Cheese Frosting
While the cakes cool, prepare your frosting by beating together 2 cups of room temperature unsalted butter and 8 ounces of cream cheese until smooth and creamy. Gradually mix in 7 cups of powdered sugar and beat until well combined, followed by ½ teaspoon of salt and 1 tablespoon of fresh lemon juice. Whip for an additional 2-3 minutes until fluffy and spreadable.

Step 7: Assemble Cake
Once the cake layers are completely cool, set the first layer on a cake board or plate. Spread a generous layer of cream cheese frosting on top before placing the second layer on top. Repeat the frosting process with the second layer, then add the final cake layer and apply a thin crumb coat of frosting around the entire cake to lock in crumbs. Chill for 30 minutes.

Step 8: Final Frosting and Decoration
After the crumb coat has set, frost the top and sides of your Lemon Blueberry Cake with the remaining cream cheese frosting. Feel free to decorate the top with lemon slices and extra blueberries for an appealing finish. Your vibrant cake is now ready to impress at any gathering!

Lemon Blueberry Cake Variations & Substitutions

Feel free to get creative and make this delightful Lemon Blueberry Cake your very own with these simple variations!

Berry Swap: Substitute blueberries with raspberries or blackberries for a fresh twist. Each berry offers unique notes that beautifully complement the lemon!
Dairy-Free Delight: Use coconut cream and plant-based butter to create a dairy-free version that’s just as indulgent.
Zesty Boost: Add a teaspoon of lemon extract to enhance the lemon flavor in both the cake and the frosting for an extra zing.
Layered Surprise: Incorporate layers of lemon curd between the cake for a burst of citrusy goodness that will surprise your taste buds.
Nutty Crunch: Fold in chopped almonds or walnuts into the batter for added texture and a delightful crunch that contrasts with the soft cake.
Gluten-Free Alternative: Swap cake flour for a gluten-free flour blend, ensuring a light and airy texture. Your loved ones won’t even notice the difference!
Chocolaty Twist: Drizzle melted white chocolate over the frosted cake for a decadent touch that adds sweetness to the tangy flavors.
Spicy Kick: Mix in a pinch of ground ginger or cinnamon for a warm, spicy note that beautifully harmonizes with the lemony freshness.

If you’re looking for more delicious ideas, don’t miss out on trying the juicy Blueberry Cinnamon Rolls or treat yourself to a slice of our delightful Girls Coffee Cake as a perfect pairing!

How to Store and Freeze Lemon Blueberry Cake

Fridge: Keep your Lemon Blueberry Cake in an airtight container in the refrigerator for up to 5 days. This prevents it from drying out while ensuring the flavors remain fresh.

Freezer: For longer storage, wrap individual slices tightly in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 3 months.

Reheating: When ready to enjoy, thaw the slices in the refrigerator overnight or at room temperature for a few hours. Reheat in the microwave for 10-15 seconds if you prefer it warm.

Assembly Tips: If freezing an assembled cake, consider frosting it after thawing to maintain texture and appearance; this also keeps the frosting from becoming too soft in the freezer.

Make Ahead Options

These Lemon Blueberry Cakes are perfect for meal prep enthusiasts! You can bake the cake layers up to 3 days in advance; simply let them cool completely, wrap them tightly in plastic wrap, and refrigerate to maintain moisture. The cream cheese frosting can also be prepared up to 2 days ahead; store it in an airtight container in the fridge. When you’re ready to serve, allow the cake layers to come to room temperature (about 30 minutes) before frosting and assembling the cake for that freshly made taste. Just follow these steps, and you’ll have a delicious Lemon Blueberry Cake that’s just as delightful as if made on the day of the event!

What to Serve with Lemon Blueberry Cake

Elevate your spring and summer celebrations with delightful accompaniments that complement the refreshing flavors of this cake.

Whipped Cream: A dollop of lightly sweetened whipped cream adds an airy touch, enhancing the cake’s tartness while bringing out the vibrant lemon notes. It’s like a cloud of sweetness with every slice!
Fresh Fruit Salad: A bright mix of seasonal fruits, including strawberries, kiwi, and citrus, offers a refreshing contrast to the rich cake and an explosion of color to your dessert table.
Vanilla Ice Cream: The creamy richness of vanilla ice cream beautifully balances the zesty notes of the cake, creating a delightful melt-in-your-mouth experience. Pairing it with a warm slice offers a cozy twist.
Iced Herbal Tea: A chilled glass of hibiscus or mint-infused herbal tea serves as a refreshing palate cleanser between bites, enhancing the cake’s lightness.
Lemon Sorbet: This icy treat echoes the lemony flavors of the cake, creating a bright and refreshing duo that’s perfect for hot summer days.
Blueberry Compote: Drizzling warm blueberry compote over each slice adds a burst of juicy sweetness, making this dessert truly indulgent. It also brings extra moisture to each bite!
Sparkling Prosecco: A glass of bubbly prosecco pairs wonderfully with the lemon cake, its effervescence enhancing the vibrant zest while adding a bubbly charm to your celebration.
Chocolate Drizzle: For the chocolate lovers, a light drizzle of dark chocolate ganache over the cake adds a rich contrast, balancing the sweetness of lemon and blueberries perfectly.
Coconut Macaroons: Light and chewy coconut macaroons serve as a delightful side, offering both flavor and texture contrast while complementing the tropical vibes of your dessert.

Expert Tips for Lemon Blueberry Cake

Room Temperature Ingredients: Ensure butter, eggs, and sour cream are at room temperature for better mixing and a fluffier cake.
Avoid Overmixing: Mix the batter just until combined to keep the Lemon Blueberry Cake light and airy; overmixing can lead to a dense texture.
Fresh Blueberries Only: Use fresh blueberries for optimal taste and texture; frozen can bleed color and affect the cake’s appearance.
Check Baking Powder Freshness: Verify that your baking powder is fresh for effective leavening; old baking powder can result in a flat cake.
Chill Your Frosting: If your cream cheese frosting is too soft, chill it briefly before spreading to help achieve a smooth finish.

Lemon Blueberry Cake Recipe FAQs

How do I select the best blueberries for my cake?
Absolutely! Look for fresh blueberries that are plump, firm, and shiny. Avoid any with dark spots or those that look shriveled, as these may be overripe or moldy. The best blueberries are in season, typically from late spring to summer, enhancing your cake’s flavor.

How should I store my Lemon Blueberry Cake after baking?
Store your Lemon Blueberry Cake in an airtight container in the refrigerator for up to 5 days. This keeps it moist and preserves the fresh flavors. If you notice any crusting, simply cover it with plastic wrap or foil to maintain its softness.

Can I freeze leftover slices of the cake?
Yes, you can definitely freeze your cake! Wrap each slice tightly in plastic wrap and store them in a freezer-safe bag or container. They can be frozen for up to 3 months. When you’re ready to enjoy, thaw overnight in the refrigerator or at room temperature for a few hours.

What if my cake is too dense? What can I do?
If your Lemon Blueberry Cake turns out dense, it could be due to overmixing the batter or using cold ingredients. Next time, make sure to mix just until combined and use room temperature ingredients. If you face this issue again, try slicing it thin, toasting the pieces lightly, and serving with whipped cream to add airiness.

Does the frosting need to be refrigerated?
Yes, your cream cheese frosting should be stored in the refrigerator due to the perishable nature of the cream cheese. If you’re making the frosting ahead of time, keep it in an airtight container and it should last for about a week. Just give it a quick whip before using to restore its fluffiness!

Is this cake safe for pets or people with allergies?
Unfortunately, this Lemon Blueberry Cake is not pet-friendly, especially because of the sugar and cream cheese which can upset animals’ stomachs. As for allergies, be mindful of individuals with gluten or dairy sensitivities. You can try gluten-free flour and dairy alternatives, but do check their effectiveness in baking to ensure the best results!