Lemon Blueberry Cake
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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!
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 (I’ll be serving it instead of my carrot cake recipe for the first time) this year.
What’s So Great About This Lemon Blueberry Cake:
- It’s a lemony, perfectly tart variation of my vanilla cake recipe 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
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
- Combine the dry ingredients in a large bowl.
- Add the butter one tablespoon at a time, using an electric mixer on low speed to mix after each addition.
- Slowly drizzle in the oil.
- Combine the remaining wet ingredients in a separate bowl, then slowly drizzle them into the batter.
- Use a spatula to gently fold the blueberries into the batter.
- Divide the batter among your prepared pans and bake for 30 minutes.
- Let the cakes cool in their pans for 10-15 minutes before inverting the cakes onto a cooling rack.
- 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.
Frequently Asked Questions
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!
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.
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.
More Spring Recipes
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
Lemon Blueberry Cake
Ingredients
- 3 cups (375 g) all-purpose flour
- 1 ½ cups (300 g) granulated sugar
- 1 Tablespoon cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- ½ cup (113 g) unsalted butter, softened and cut into 8 pieces
- ½ cup (120 ml) canola, vegetable, or avocado oil
- ¾ cup (180 ml) buttermilk
- 2 Tablespoons lemon zest, zest lemons before squeezing
- ¼ cup (60 ml) lemon juice, fresh-squeezed preferred
- 4 large eggs, room temperature preferred
- ½ teaspoon vanilla extract
- 2 ½ cups (340 g) blueberries, see note (12 oz)
- 1 batch lemon frosting or preferred frosting
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.3 cups (375 g) all-purpose flour, 1 ½ cups (300 g) granulated sugar, 1 Tablespoon cornstarch, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon table 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.½ cup (113 g) unsalted butter
- While mixing on low-speed, slowly drizzle in oil.½ cup (120 ml) canola, vegetable, or avocado oil
- In a separate bowl or large measuring cup, whisk together buttermilk, lemon zest, lemon juice, eggs, and vanilla extract until combined.¾ cup (180 ml) buttermilk, 2 Tablespoons lemon zest, ¼ cup (60 ml) lemon juice, 4 large eggs, ½ teaspoon vanilla extract
- 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.2 ½ cups (340 g) 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).1 batch 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Hi! I really want to make this today but I only have two 9 inch pans – will that work ? Or should I cook the 3rd layer after the first two cool (so in batches) . Thanks!
Hi Jenny! It will be fine to let the batter sit on the counter while your first two cakes bake 😊
I made this cake yesterday and can’t wait to try it tonight! However, I was wondering why the instructions are different from other cakes. Most cakes you cream the butter and sugar, add eggs, and then the wet and dry ingredients. This one calls for cutting in the butter almost like pastry. Is there a specific reason this cake needs this technique?
Hi Cheryl! This cake uses the reverse creaming method for a super soft, plush texture. Doing this here also helps to suspend some of the berries, although many will still sink. We hope you love the final result 😊
Sam this was the most fantastic cake I ever made,and the lemon frosting was delicious, thank you as always sharing your favorite recipes, I just love everything I made that you share,My family just loved it .hope someday you can teach us how to make yeast donuts I’m Polish and has yet to make any at 77 .years old
I’m so glad you enjoyed this cake so much, Sandra! I actually do have a yeast donut recipe for you! 🙂
This cake is a definite 5 star! I prepared this cake for my family and they loved it. I’m planning on baking it for another gathering next month.
I used Italian Meringue Frosting for this beauty. Between the layers I put a thin layer of concentrated blueberry sauce. I used the sauce recipe that you gave with your delicious strawberry cake, which by the way, was another hit.
I was thinking…….can I add room temp cream cheese to the Italian Meringue or you Ermine Frosting recipes?
I have to add that with the blueberry sauce, I added a layer of frosting first. Also, with the Italian Meringue, I added your lemon curd.
I’m so glad you have enjoyed everything so much, Ines! While I haven’t personally tried adding cream cheese to either of those, I suspect it could work. 🙂
GOOD MORNING SAM,
I WAS THINKING TO MAKE THE BATTER BUT INSTEAD OF BAKING IT IN A CAKE PAN , CAN I USE CUPCAKE OR MUFFIN BAKING PANS TO BAKE THEM?
That should work just fine. 🙂
Wonderful cake recipe. Takes some time to put together, but worth it.
What are your thoughts on halving the recipe for a smaller cake using smaller tins?
Hi Kathleen! I haven’t tried it, but I don’t think there would be any issues doing so.
The link for your lemon icing isn’t working, how do I find it?
Hi Heather! It seems to be working for me but here is the link for the lemon frosting. 🙂
First time making lemon curd frosting. It was phenomenal. The cake recipe itself seemed overpowered by the flavor of the lemon curd frosting. Texture was great, light & fluffy. My lemons didn’t yield much zest. Maybe that would have made a difference.
Can I add fresh raspberries instead of blueberries?
Hi Michele! That should work here. 🙂
I halved the recipe and used 2 smaller pans (I think they were 6”). It came out perfectly!
Hi Kathleen! I actually halved the recipe and used two 6” cake pans. It came out perfectly! So delicious.
Does this need to be refrigerated or can it sit out with a lid on it?
Hi Myndi! We cover this in the FAQ section 😊
Hello Sam, I cannot wait to try this recipe! I have not had ONE fail with any of your recipes. So many have become family favourites and my ‘go to’. You research and test everything so well that I can simply enjoy the preps and method – even more the results. Your ‘nutella stuffed cookies’, ‘best banana bread’ to name a few – have thrown out all my other similar such recipes. May I ask regarding this Lemon Blueberry cake which I cannot wait to try, as I do not have 20cm cake tins, would you know if I can bake in 2 x 23cm cake tins without any alterations? No problems if you not sure, I will experiment but if you had any thoughts beforehand, I would be interested. Many thanks. Maria (UK)
Hi Maria! The 23 cm pans should work just fine here. That’s about the equivalent of 9 inch cake pans which will work just fine. 🙂
Hi, I would like to make this recipe as cupcakes. Are there any alterations I should make? How long for baking? Thanks
Hi Kari! We think they’ll bake for about 16-18 minutes as cupcakes. No other alterations needed. Enjoy! 😊
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!
Hi Kendal! You can use cake flour. Make sure to substitute it properly. 🙂
Hi Kendal: I wanna do the cake flour too. Can I ask you how the cake turned out? Was it dense enough to hold the berries in place? Thank you. My granddaughter’s birthday is the 16th of April and she loves lemon and fruit so even her cake will be late, I think she will love this!
Question can the cake be made early and frozen before needing to build?
Thanks
Hi Kathryn! As long as you wrap the layers really well and store in an airtight container, it should work fine. Enjoy 😊
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.
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! 🙂
What do you think about making this in a Bundt pan with a glaze?
Hi Maria! It will bake up in a bundt pan. We are not sure how long it will take to bake or if it will make too much batter for your pan, so make sure to not overfill it. 🙂
Can I use lemon curd as a filling for this recipe? Or will that be too much lemon?
We think that sounds lovely! Enjoy, Shannel 😊
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?
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. 🙂
Hello! This looks so yummy! I haven’t got buttermilk though! Could I sub it with Greek yoghurt? Thank you!
Hi Manu! I actually have an easy buttermilk substitute I’d recommend using. 🙂
This was the worst cake I have ever tasted. It weighs a ton and is so dense. The only thing I tasted was flour. There was a total of 8 people who tried eating it and not one of them liked it. I threw it in the trash. What a waste of time and money.
If I could give this a minus 5 star, I definitely would. YUCK 🤮!!!
I’m so sorry this happened, Kim! It sounds like there may have been too much flour added by mistake or the batter got over-mixed making it dense. 🙁
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.
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! 🙂