Lemon Blueberry Cake

The aroma of fresh lemons and bursting blueberries fills the kitchen as you prepare to indulge in a delightful treat. This Lemon Blueberry Cake is a refreshing and vibrant dessert that’s perfect for any occasion, taking about an hour to bake and assemble. Its moist texture and bright flavors make it a winner at gatherings.

This recipe is ideal for anyone who appreciates fruity desserts, especially during spring and summer months. It’s great for birthdays, picnics, or simply enjoying with a cup of tea. You can make the cake layers in advance and store them in the fridge for up to three days to save time.

Why You’ll Love This Recipe

• The cake layers are incredibly moist and fluffy, thanks to the combination of sour cream and buttermilk.
• Fresh lemon juice and zest provide a bright, zesty flavor that complements the blueberries perfectly.
• Easy-to-follow steps ensure a successful bake every time.
• The cream cheese frosting adds a rich texture that elevates the overall dessert experience.

What You’ll Need

To create this delightful cake, gather the following ingredients:

For the Cake Layers

• 2 3/4 cups + 2 tbsp (374g) all-purpose flour
• 1 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (112g) unsalted butter, room temperature
• 1/2 cup (120ml) vegetable oil
• 1 3/4 cups (362g) sugar
• 1 tsp vanilla extract
• 6 tbsp (86g) sour cream
• 4 large eggs
• 1/2 cup (120ml) fresh lemon juice
• 2 tbsp fresh lemon zest (about 3 large lemons)
• 1/4 cup (60ml) buttermilk
• 1 3/4 cups (about 260g) blueberries, fresh or frozen

For the Frosting

• 16 oz (452g) cream cheese, room temperature
• 1 cup (224g) unsalted butter, room temperature
• 11 cups (1265g) powdered sugar
• 2 tsp vanilla extract

For Decorating

• Lemon slices
• Blueberries

Use high-quality fresh blueberries for the best flavor.

Substitutions & Swaps

• Substitute white sugar with brown sugar for a deeper flavor.
• Use Greek yogurt instead of sour cream.
• Lemon extract can replace lemon juice in a pinch.
• Any other berries work as a substitute for blueberries.

How to Make It

Follow these simple steps to assemble your cake:

Preheat

Preheat your oven to 350°F (175°C) and prepare three 9-inch round cake pans with cooking spray and parchment paper.

Mix the Dry Ingredients

Whisk together the flour, baking powder, baking soda, and salt in a bowl until evenly combined.

Cream the Butter and Sugar

In a large mixing bowl, cream the unsalted butter, vegetable oil, and sugar until light and fluffy. This should take about 3-5 minutes.

Add the Eggs and Vanilla

Add eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully integrated.

Incorporate the Sour Cream and Lemon

Mix in the sour cream, lemon juice, and lemon zest until smooth, ensuring all ingredients are well combined.

Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Mix gently until just combined.

Fold in the Blueberries

Gently fold in the blueberries using a spatula to ensure they’re evenly distributed without crushing them.

Bake the Layers

Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean. Cool the cakes in the pans for 10 minutes before transferring them to a wire rack.

Prepare the Frosting

While the cakes cool, beat cream cheese and unsalted butter in a bowl until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy and fluffy.

Assemble and Frost the Cake

Once the cakes are completely cool, place one layer on a serving plate and spread an even layer of frosting on top. Repeat with the second layer. Top with the final layer and frost the top and sides of the cake as desired.

How to Store It

Fridge: Store in an airtight container for up to 5 days.
Freezer: Yes, can freeze layers before frosting.
Reheat: Not recommended, best enjoyed cold.

Tips for Best Results

• Ensure all ingredients are at room temperature for better mixing.
• Don’t overmix the batter to retain lightness and fluffiness.
• Allow the cake to cool completely before frosting to prevent melting.
• Decorate with fresh lemon slices and blueberries for a visually appealing finish.

Serving Suggestions

• Serve alongside a refreshing cup of iced tea.
• Pair with a scoop of vanilla ice cream for added indulgence.
• Perfect for garden parties or family gatherings on warm days.