Why Make This Recipe
Lemon Blueberry Cake is a delightful dessert that combines the bright flavors of lemon and the sweetness of blueberries. This cake is perfect for any occasion, whether it’s a birthday, a spring gathering, or just a cozy family dinner. Its light texture and refreshing taste make it a favorite among cake lovers. Plus, it’s a wonderful way to use fresh blueberries when they are in season.
How to Make Lemon Blueberry Cake
Making Lemon Blueberry Cake is a straightforward process. Here’s how you can whip up this scrumptious treat in your own kitchen.
Ingredients
- 3 cups cake flour (360 grams)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk (180 ml) (room temperature)
- 1/3 cup lemon juice (80 ml) (freshly squeezed)
- 1 cup unsalted butter (226 grams) (softened to room temperature)
- 1 3/4 cups granulated sugar (350 grams)
- 2 tablespoons lemon zest
- 2 teaspoons vanilla extract
- 4 large eggs (room temperature)
- 2 cups blueberries (I recommend using fresh)
- 2 teaspoons cake flour (or all-purpose flour)
- 1/2 cup unsalted butter (112 grams) (softened)
- 8 oz brick-style cream cheese (226 grams)
- 1 teaspoon lemon juice (freshly squeezed)
- 3 – 4 cups powdered sugar (330-440 grams) (sifted)
- 1 tablespoon whipping cream (as needed)
- 3/4 cup unsalted butter (168 grams) (softened)
- 12 ounces brick-style cream cheese (340 grams) (full fat)
- 1 1/2 teaspoons lemon juice (freshly squeezed)
- 4 1/2 – 5 1/2 cups powdered sugar (495 – 605 grams) (sifted)
- 1-2 tablespoon whipping cream (as needed)
Directions
- Preheat your oven to 350F (180C) degrees. Grease and flour a 9×13 inch cake pan. If you wish to make layers, line the bottoms of the cake pans with parchment paper and grease the sides.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Whisk them together and set aside.
- Combine the buttermilk and freshly squeezed lemon juice in a bowl. Whisk with a fork and set aside.
- In a large bowl, beat together the softened butter, granulated sugar, and lemon zest until the mixture is fluffy (about 2-3 minutes).
- Add vanilla extract, then beat in the eggs one at a time, turning off the mixer to scrape down the sides after each addition.
- With the mixer on low speed, mix in about one-third of the flour mixture, then half of the buttermilk and lemon juice mixture. Scrape down the sides and repeat until everything is combined. Be careful not to overmix.
- Toss the blueberries with the 2 teaspoons of flour, and gently fold them into the batter.
- Pour the batter into the prepared pan(s) and bake. For a 9×13 inch cake, bake for 30-35 minutes; for layer cakes, bake for 25-30 minutes. The cake is done when the top looks set and a toothpick inserted comes out clean.
- Let the cakes cool in the pan. If you made layer cakes, be very careful when removing them as they may be fragile.
How to Serve Lemon Blueberry Cake
Serve your Lemon Blueberry Cake with a generous dollop of cream cheese frosting. You can also add some fresh blueberries on top for extra decoration and flavor. This cake pairs well with tea or coffee and makes for a delightful dessert.
How to Store Lemon Blueberry Cake
If you have leftovers, store the cake in an airtight container at room temperature for 1-2 days. For longer storage, keep it in the refrigerator for up to a week. You can also freeze the cake for up to three months; just be sure to wrap it well.
Tips to Make Lemon Blueberry Cake
- Make sure all your ingredients are at room temperature for a better mixture.
- For added flavor, experiment with different citrus zests mixed into the batter.
- If using frozen blueberries, do not thaw them beforehand, as they may bleed into the batter.
Variation
You can easily switch the blueberries for other fruits like raspberries or strawberries for a different flavor. Additionally, you can add a lemon glaze on top for an extra zesty touch.
FAQs
1. Can I use all-purpose flour instead of cake flour?
Yes, you can substitute all-purpose flour for cake flour, but the texture may differ slightly.
2. Is it okay to use bottled lemon juice?
Fresh lemon juice gives the best flavor, but if you must use bottled, make sure it’s 100% lemon juice without additives.
3. Can I make this cake ahead of time?
Absolutely! You can bake the cake ahead of time and frost it right before serving.
Conclusion
Lemon Blueberry Cake is a wonderful treat that combines tart and sweet flavors. It’s not only delicious but also fairly simple to make at home. Whether you’re celebrating an event or just want some dessert, this cake is a great choice. For more ideas, you can check out the Lemon Blueberry Layer Cake, explore the Lemon Blueberry Cake from Preppy Kitchen, or try the recipe on Sugar Spun Run. Enjoy baking!
Lemon Blueberry Cake
Ingredients
Method
- Preheat your oven to 350°F (180°C) degrees. Grease and flour a 9×13 inch cake pan or line with parchment paper for layer cakes.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Whisk them together and set aside.
- Combine the buttermilk and freshly squeezed lemon juice in a bowl. Whisk with a fork and set aside.
- In a large bowl, beat together the softened butter, granulated sugar, and lemon zest until fluffy (about 2-3 minutes).
- Add vanilla extract, then beat in the eggs one at a time, turning off the mixer to scrape down the sides after each addition.
- With the mixer on low speed, mix in about one-third of the flour mixture, then half of the buttermilk and lemon juice mixture. Scrape down the sides and repeat until everything is combined. Be careful not to overmix.
- Toss the blueberries with the 2 teaspoons of flour, and gently fold them into the batter.
- Pour the batter into the prepared pan(s) and bake. For a 9×13 inch cake, bake for 30-35 minutes; for layer cakes, bake for 25-30 minutes. The cake is done when the top looks set and a toothpick inserted comes out clean.
- Let the cakes cool in the pan. If you made layer cakes, be very careful when removing them as they may be fragile.
Notes
Name: Yumi HwagByline: Founder & Recipe Developer, YumimealsBio : Yumi tests weeknight-friendly air fryer, slow cooker, and BBQ recipes in a small home kitchen. She focuses on simple steps, real-family testing, and clear food-safety guidance. Contact: [email protected]