This Lemon Blueberry Cake recipe is three layers of tangy, sweet, fluffy cake and will have everyone coming back for more!
The tangy sweetness of blueberries and lemons together is a summer classic. If you are looking for more recipes like this, you must check out my Lemon Blueberry Bread, Blueberry-Lemon Crumb Bars and Lemon Blueberry Bundt Cake.
The Perfect Pair
When it comes to combining fruits together in baked goods, it doesn’t get better than blueberries and lemons. Lemons have this sharp tangy flavor to them, as we have all taken a bite into one and felt our mouths pucker from the sourness. Whereas blueberries have more of a sweet juiciness to them; however, they are not over sweet like other fruits, it’s the perfect amount of sweetness. So, when you combine them into a delicious baked good, you get the perfect combination of, sweet, sour, juicy, fluffy, and delicious, which is precisely how I would describe this Lemon Blueberry cake! It is a light and fluffy cake filled with fresh fruit flavors that everyone will love!
How to make Lemon Blueberry Cake
Assemble your ingredients for the Lemon Blueberry cake. For exact amounts see the recipe card below.
Preheat your oven to 350 degrees Fahrenheit and grease 3, 9-inch round cake pans and line the bottom of the cakes with parchment paper for easy release after baking.
Using a stand mixer, beat the butter on high until creamy. Then, add in the granulated and brown sugar and beat together until creamed.
Next, add in the vanilla and eggs and beat until everything is combined. Scrape down the bowl as needed.
In a separate bowl, combine the flour, baking powder, and salt. Then, slowly add the dry ingredients into the mixer with the wet ingredients.
After combined, add in the buttermilk, lemon zest, and lemon juice until just combined.
On the side combine the blueberries with 2 teaspoons of flour and then gently fold them into the batter. Be sure to not over mix your batter.
Spoon the batter evenly into the 3 cake pans and bake for 20-25 minutes until a toothpick comes out clean.
While the lemon blueberry cakes are baking, prepare the frosting. First, assemble your frosting ingredients.
Using a stand mixer, beat the cream cheese and butter together until no lumps remain.
Next, add in the confectioner’s sugar, heavy cream, vanilla and salt and beat until all is combined together smoothly.
To assemble your Lemon Blueberry cake, place one layer on your cake stand or plate and then using a very thin amount of icing, cover the top with the cream cheese frosting. Repeat this step for the next layer as well. Finally, add the top layer (if it is not even you can use a serrated knife to level it out) and coat the top and sides with the remaining cream cheese frosting.
Then, decorate the cake to your liking! I rolled blueberries in sugar and added a slice of lemon for flare.
Lastly, chill the cake in the fridge for 45 minutes, then serve and enjoy a slice of this Lemon Blueberry cake!
Storage Info
You can STORE this dish in an airtight container on your counter for a couple of days or in the fridge for about a week.
You can also FREEZE this cake for up to two weeks in an airtight container. Be sure to thaw the cake to room temperature before serving.
More Mouth Watering Cake Recipes:
- Easy Chocolate Cake
- Lemon Poppy Seed Layer Cake
- Pistachio Layer Cake
- Homemade Funfetti Cake
- Classic Carrot Cake
Lemon Blueberry Cake Recipe
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Ingredients
For The Cake
- 1 cup butter
- 1 1/4 cups granulated sugar
- 1/2 cup light brown sugar
- 4 large eggs
- 1 Tbsp vanilla extract
- 3 cups flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 2 Tbsp lemon zest
- 1/2 cup lemon juice
- 1 1/2 cups blueberries
- 2 tsp flour
- blueberries and lemon slices to garnish - optional
For The Frosting
- 8 oz cream cheese
- 1/2 cup butter
- 3 1/2 cups confectioners sugar
- 1 Tbsp heavy cream
- 1 tsp vanilla extract
- pinch of salt
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease 3, 9-inch round cake pans. Line the bottoms of the pans with parchment paper for easy release after baking.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high speed until creamy. Then, add the granulated and brown sugar and beat together until creamed.
- Next, add the vanilla and eggs and beat until everything is combined. Scrape sides of the bowl as needed.
- In a separate bowl, whisk together the flour, baking powder, and salt. Then, slowly add the dry ingredients into the mixer with the wet ingredients.
- After combining, add the buttermilk, lemon zest, and lemon juice, mixing until just combined.
- On the side, combine the blueberries with 2 teaspoons of flour and then gently fold the flour mixture into the cake batter. Be sure not to overmix your batter.
- Spoon the batter evenly into the 3 cake pans and bake for 20–25 minutes until a toothpick comes out clean.
- While the cakes are baking, prepare the frosting. Using a stand mixer, beat the cream cheese and butter together until no lumps remain.
- Next, add the confectioners' sugar, heavy cream, vanilla, and salt, and beat until all is combined smoothly.
- To assemble the cake, place one layer on your cake stand or plate and then, using a very thin amount of icing, cover the top with the cream cheese frosting. Repeat this step for the next layer as well. Finally, add the top layer (if it is not even, you can use a serrated knife to level it out) and coat the top and sides with the remaining cream cheese frosting.
- Then, decorate to your liking and chill in the fridge for 45 minutes before cutting, or the cake may fall apart.
Is this just using all-purpose flour?
Hi Arielle! Yes, all-purpose flour!