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    You are here: Home / Desserts / Cake / Lemon Blueberry Cake

    Lemon Blueberry Cake

    April 11, 2022 By Sam 150 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video Print Recipe
    collage of lemon blueberry cake

    This Lemon Blueberry Cake is the perfect dessert for spring celebrations and get-togethers! Each layer is studded with blueberries and frosted with a bright and refreshing lemon icing. Recipe includes a how-to video!

    close-up view of a thick slice of lemon blueberry cake frosted with lemon frosting

    All the Flavors of Spring in One Slice

    So many of you have requested this lemon blueberry cake, and I am excited to finally share it with you today! With lemon notes in both the icing and the cake and a bounty of blueberries throughout each layer, this cake is so fruity and light. It’s absolutely perfect for spring and would be a very welcome addition to your Easter dessert table this year.

    What’s So Great About This Lemon Blueberry Cake:

    • It’s a lemony, perfectly tart variation of my vanilla cake with just the right amount of sweetness.
    • A soft, plush crumb suspends at least some of the berries, thanks to the reverse creaming method (like I did with my chantilly cake!).
    • We’re icing it with the lemon frosting I just shared last week, which makes it both refreshing and beautiful!

    What You Need

    overhead view of ingredients including buttermilk, blueberries, and lemons, and many others

    Here are the key ingredients that ensure every bite of this cake is flavorful and light:

    • Blueberries. I use fresh blueberries, but frozen will work too. If you use frozen, don’t thaw them first–just add them right into the batter.
    • Lemon juice. For the most flavorful lemon blueberry cake, use fresh squeezed lemon juice.
    • Lemon zest. Make sure you zest your lemons before you juice them! It will be quite a challenge to zest a juiced lemon.
    • Buttermilk. While I love using my buttermilk substitute in a pinch, I actually don’t recommend using it for this cake. Stick with real buttermilk!
    • Cornstarch. This helps achieve a soft, plush cake.

    SAM’S TIP: While my lemon frosting complements this cake beautifully, you can make a cream cheese frosting variation that also tastes fantastic. To make this, follow the recipe for my lemon frosting, but add 4 oz of softened cream cheese in with the butter. You may need to add up to an additional cup of powdered sugar to get it the right texture!

    Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

    How to Make It

    collage of four photos showing a lemon cake batter being prepared using the reverse creaming method
    1. Combine the dry ingredients in a large bowl.
    2. Add the butter one tablespoon at a time, using an electric mixer on low speed to mix after each addition.
    3. Slowly drizzle in the oil.
    4. Combine the remaining wet ingredients in a separate bowl, then slowly drizzle them into the batter.
    collage of four photos showing blueberries being stirred into lemon cake batter before being divided among pans, baked, and frosted
    1. Use a spatula to gently fold the blueberries into the batter.
    2. Divide the batter among your prepared pans and bake for 30 minutes.
    3. Let the cakes cool in their pans for 10-15 minutes before inverting the cakes onto a cooling rack.
    4. Frost and decorate your cooled cakes, slice, and enjoy!

    SAM’S TIP: If you only have two cake pans (or your oven only fits two pans at a time), you can let the remaining batter sit on the counter while the others are baking. If you do have three pans and they can all fit in your oven at the same time, definitely keep a close eye on them while they bake–most ovens do not cook evenly, and some may be done before others.

    slice of cake consisting of three layers of lemon cake studded with blueberries layered with a homemade lemon icing

    Frequently Asked Questions

    Can I use frozen blueberries?

    Yes! Just add them in frozen (no need to thaw) and bake as normal. Note that if you use wild blueberries, these tend to streak the batter and turn it purple. If you don’t mind that look (it’s almost like a tie dye effect), feel free to use them as well!

    How do you keep blueberries from sinking in a cake?

    While many (but not all) of your blueberries will sink, you’ll still get a nice distribution of blueberry to cake in the final result, especially since the cake layers are fairly thin. I made several variations of this cake where the crumb was dense enough to suspend blueberries evenly throughout, but the cake itself ended up gummy, dense, flavorless, and just all-around lackluster. I don’t know about you, but I’ll take flavor and texture over perfect looks any day! Note: While some people like to toss their berries with cornstarch or flour to help keep them suspended, I found it made no difference here.

    What’s the best way to store lemon blueberry cake?

    This cake can sit at room temperature for a few hours, but after that, it will need to be stored in the fridge in an airtight container.

    slice of lemon cake studded with blueberries missing several bites

    And in case you are wondering, this cake is different from my (well-loved) lemon cake. While that one is divinely light, fluffy, and perfect in all its lemon splendor, today’s recipe was designed specifically to be a bit denser so that not all of the blueberries sink straight to the bottom (which would happen with my lemon cake).

    Enjoy!

    Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook

    close-up view of a thick slice of lemon blueberry cake frosted with lemon frosting

    Lemon Blueberry Cake

    This lemon blueberry cake is the perfect dessert for spring celebrations and get-togethers! Each layer is studded with blueberries and frosted with a bright and refreshing lemon icing.
    Recipe includes a how-to video!
    4.98 from 135 votes
    Print Pin Rate
    Course: Cake, Dessert
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Total Time: 1 hour
    Servings: 12 servings
    Calories: 331kcal
    Author: Sam Merritt

    Ingredients

    • 3 cups all-purpose flour (375g)
    • 1 ½ cups granulated sugar (300g)
    • 1 Tablespoon cornstarch
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon table salt
    • ½ cup unsalted butter softened and cut into 8 pieces (113g)
    • ½ cup canola or vegetable oil (120ml)
    • ¾ cup buttermilk (180ml)
    • 2 Tablespoons lemon zest zest lemons before squeezing
    • ¼ cup lemon juice fresh-squeezed preferred (60ml)
    • 4 large eggs room temperature preferred
    • ½ teaspoon vanilla extract
    • 2 ½ cups blueberries see note (12 oz/340g)
    • 1 batch lemon frosting or preferred frosting

    Recommended Equipment

    • 8" round cake pans
    • Mixing bowls
    • Electric mixer
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 350F and line three 8” round cake pans by lightly but thoroughly greasing and flouring the sides and lining the bottoms with parchment paper. Set aside.
    • In a large bowl, whisk together flour, sugar, cornstarch, baking powder, baking soda, and salt.
    • Using an electric mixer, add softened butter, one tablespoon at a time, adding the next tablespoon only after the first is combined. The mixture will appear sandy in texture.
    • While mixing on low-speed, slowly drizzle in oil.
    • In a separate bowl or large measuring cup, whisk together buttermilk, lemon zest, lemon juice, eggs, and vanilla extract until combined.
    • With mixer on low-speed, slowly drizzle in the buttermilk mixture until the batter is smooth and completely combined.
    • Use a spatula to stir in blueberries.
    • Evenly divide batter into prepared cake pans and transfer to 350F oven (if your oven is not large enough for all three pans or if you only have two pans, it is fine to let the remaining batter sit on the counter while the first two pans bake. If all of your pans do fit in the oven, make sure to keep an eye on them as most ovens do not cook evenly and some pans may be done sooner than others). Bake for 30 minutes or until the surface of the cake springs back to the touch and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
    • Allow cakes to cool in cake pans for 10-15 minutes before running a knife around the edge of the pan to loosen cakes and carefully inverting onto a cooling rack to cool completely before decorating.
    • Once cooled completely, decorate the cake using lemon frosting (or preferred frosting).

    Notes

    Blueberries

    I prefer to use fresh blueberries but in a pinch frozen blueberries will work instead. You do not need to thaw before using. Note that if you opt to use “wild” blueberries, they may streak your batter purple.

    Storing

    Store tightly covered at room temperature for up to 24 hours or in an airtight container in the refrigerator for up to 5 days (note that the refrigerator does tend to dry out cakes the longer they are in there). 
     

    Nutrition

    Serving: 1serving | Calories: 331kcal | Carbohydrates: 55g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 234mg | Potassium: 108mg | Fiber: 2g | Sugar: 29g | Vitamin A: 358IU | Vitamin C: 6mg | Calcium: 85mg | Iron: 2mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

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    Reader Interactions

    Comments

    1. Kendal

      January 27, 2023 at 7:17 pm

      Hi, Can I swap put the flour for cake flour and just skip the cornstarch? I have ap flour but it has a higher protein amount than normal and I’m worried it will make the cake tough. Thanks!

      Reply
      • Sam

        January 28, 2023 at 8:58 pm

        Hi Kendal! You can use cake flour. Make sure to substitute it properly. 🙂

        Reply
    2. Kathryn

      January 19, 2023 at 1:55 pm

      Question can the cake be made early and frozen before needing to build?

      Thanks

      Reply
      • Emily @ Sugar Spun Run

        January 20, 2023 at 9:37 am

        Hi Kathryn! As long as you wrap the layers really well and store in an airtight container, it should work fine. Enjoy 😊

        Reply
    3. Charlotte

      January 08, 2023 at 9:24 pm

      HI,
      Made this cake w/o blueberries and made the lemon frosting. Unfortunately, the cake mix seemed thick when getting it in the pans for the oven…and was ready at 22 minutes (flopped in my opinion as it was dry (and 3/4” thick only). Tasty but dry!
      Any ideas what happened? Frosting was excellent – will add blueberries to the cake next time for better contrast with frosting.

      Reply
      • Sam

        January 09, 2023 at 8:59 pm

        Hi Charlotte! It sounds like either the flour was accidentally over-measured or the cake may have been over-baked. I know you checked it early but without the blueberries the baking time will be drastically reduced so I would just check it a bit earlier. I hope that helps! 🙂

        Reply
    4. Zoe

      January 01, 2023 at 2:54 am

      I’m about to make this cake, but I only have 9in pans. Should I just use 2? Or 3? Should temp/baking times be adjusted?

      Reply
      • Sam

        January 01, 2023 at 9:54 pm

        Hi Zoe! You will still need 3 pans, they will just need a minute or two less in the oven. The temperature will remain the same. 🙂

        Reply
        • Manu

          January 06, 2023 at 12:02 pm

          Hello! This looks so yummy! I haven’t got buttermilk though! Could I sub it with Greek yoghurt? Thank you!

        • Sam

          January 08, 2023 at 9:21 pm

          Hi Manu! I actually have an easy buttermilk substitute I’d recommend using. 🙂

    5. Susanne Commons

      December 28, 2022 at 8:33 pm

      4 stars
      Everyone loves this cake when I make it. It’s even requested during Winter Holidays. So easy to make and the texture goes well with the cream cheese frosting.

      Reply
      • Sam

        December 29, 2022 at 8:41 pm

        I am so happy to hear this, Susanne! Thank you so much for trying my recipe, and for letting me know how you enjoyed it, I appreciate it! 🙂

        Reply
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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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