Blueberry Lemon Cake Recipe

You know that fresh burst of lemon with sweet juicy blueberries? Oh wow, it’s like sunshine baked into a cake. This is the kind of dessert that makes everyone smile.

I baked it once when I wanted something bright but still cozy. The lemon gives it a little zing, and the blueberries make every bite sweet and soft. It’s simple but feels so special.

What I love most is how easy it comes together. No tricky steps, just basic ingredients that turn into a soft, fluffy cake. It looks pretty too, with those blueberries peeking through.

So let’s get started. Grab your lemons, grab your blueberries, and I’ll walk you through how to make this fresh and happy cake at home.

Why You’ll Love This Recipe

• Bursting with Fresh Flavors: The combination of lemon and blueberry is always a winner! This cake is fresh, tangy, and subtly sweet, making it the perfect balance of flavors.
• Moist and Fluffy Texture: The cake itself is light, fluffy, and incredibly moist thanks to the sour cream and butter. The blueberries throughout provide a juicy burst with every bite.
• Make-Ahead Friendly: You can prepare the cake layers ahead of time and store them until you’re ready to assemble and decorate. The blueberry reduction and lemon buttercream can also be made in advance.
• Perfect for Any Occasion: Whether you’re celebrating a special occasion or simply craving something sweet, this cake will fit right in. It’s perfect for birthdays, afternoon tea, or a cozy family dessert.
• A Beautiful Showstopper: This cake looks as good as it tastes, with its vibrant layers of blueberries and creamy frosting. It’s sure to impress your guests!

Required Kitchen Tools

Here are the essential kitchen tools you’ll need to make this delicious cake:

• Electric Hand Mixer or Stand Mixer: To easily cream the butter and beat the cake batter to perfection.
• Measuring Cups and Spoons: To ensure accurate measurements for the ingredients.
• Mixing Bowls: You’ll need a couple of bowls for mixing the wet and dry ingredients.
• Rubber Spatula: To fold ingredients together gently without deflating the batter.
• Cake Pans: Two 9-inch round cake pans work best for this recipe.
• Wire Cooling Rack: To allow the cakes to cool evenly.
• Saucepan: To make the blueberry reduction.
• Piping Bag or Offset Spatula: For spreading the lemon buttercream frosting smoothly.
• Meat Thermometer: Optional, but helpful to ensure that your cake is perfectly baked.

Ingredients

Here’s what you’ll need for the cake itself (exact measurements are in the recipe card below):

For the Cake:

• Whole Milk (½ cup, 120ml): Adds moisture and creates a tender texture in the cake.
• Sour Cream (½ cup, 120g): Helps make the cake incredibly moist and adds a slight tang to balance the sweetness.
• Egg Whites (3): Using egg whites instead of whole eggs gives the cake a light, airy texture.
• Fresh Lemon Juice (3 tablespoons): Brightens the flavor of the cake and enhances the lemony notes.
• Lemon Zest (1 tablespoon): Adds a deep lemony flavor and fragrance.
• Vanilla Extract (1 tablespoon): Balances the tartness with a touch of sweetness.
• All-Purpose Flour (2 cups, 240g): Provides the structure for the cake.
• Granulated Sugar (1⅔ cups, 333g): Sweetens the cake and contributes to its soft texture.
• Baking Powder (1½ teaspoons): Helps the cake rise and become light and fluffy.
• Kosher Salt (¼ teaspoon): Balances the sweetness and enhances the other flavors.
• Unsalted Butter (¾ cup, 170g): Adds richness and moisture to the cake.

For the Blueberry Reduction:

• Fresh Blueberries (1½ cups, 200g): The star of the reduction, adding a natural sweetness.
• Granulated Sugar (1 tablespoon): To sweeten the blueberries in the reduction.
• Fresh Lemon Juice (1 tablespoon): Adds acidity and enhances the blueberry flavor.
• Water (1 tablespoon): Helps to break down the blueberries and form a syrupy reduction.

For the Lemon Buttercream Frosting:

• Unsalted Butter (1½ cups, 340g): The base of the frosting, giving it a rich, smooth texture.
• Kosher Salt (¼ teaspoon): Balances the sweetness of the frosting.
• Confectioners’ Sugar (6 cups, 720g): Sweetens the frosting and gives it its fluffy consistency.
• Fresh Lemon Juice (3 tablespoons): Brightens the flavor of the frosting and complements the lemony cake.

Variations for Blueberry Lemon Cake

• Make it a Layer Cake: If you prefer, you can add an extra layer of cake for a more decadent result. You can double the recipe and make a 4-layer cake with the same frosting and reduction.
• Blueberry Compote: If you want more texture, you can make a thicker blueberry compote instead of a reduction. It will give the cake a chunkier and more substantial blueberry presence.
• Add Cream Cheese to the Frosting: Swap out half the butter for cream cheese to give the frosting a tangy twist and a more luxurious texture.
• Use Frozen Blueberries: If fresh blueberries are out of season or hard to find, you can use frozen blueberries. Just be sure to thaw and drain them before using them in the batter and reduction.

Step-by-Step Instructions

1. Make the Blueberry Reduction

• Cook the Blueberries: In a small saucepan, combine 1½ cups of fresh blueberries, 1 tablespoon of sugar, 1 tablespoon of lemon juice, and 1 tablespoon of water. Heat over medium heat and bring to a simmer. Cook, stirring frequently, until the blueberries break down and the mixture thickens slightly (about 5-7 minutes).
• Cool: Remove from heat and allow the reduction to cool completely before using it on the cake.

2. Prepare the Cake Batter

• Preheat the Oven: Preheat your oven to 350°F (177°C) and grease and flour two 9-inch round cake pans.
• Mix the Wet Ingredients: In a bowl, whisk together the milk, sour cream, egg whites, lemon juice, lemon zest, and vanilla extract. Set aside.
• Mix the Dry Ingredients: In a separate bowl, whisk together the flour, sugar, baking powder, and salt.
• Cream the Butter: Using an electric mixer, beat the butter until creamy and smooth. Add the wet ingredients in batches, alternating with the dry ingredients, mixing until just combined after each addition. Be careful not to overmix, as this can lead to a dense cake.
• Add the Blueberries: Gently fold in the fresh blueberries, ensuring they are evenly distributed in the batter.

3. Bake the Cake

• Divide the Batter: Pour the cake batter evenly between the two prepared pans. Smooth the tops with a spatula.
• Bake: Place the pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
• Cool: Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer the cakes to a wire cooling rack to cool completely.

4. Make the Lemon Buttercream Frosting

• Beat the Butter: In a large mixing bowl, beat the butter on medium speed for 2-3 minutes until light and fluffy.
• Add the Powdered Sugar: Gradually add the powdered sugar, 1 cup at a time, and beat until smooth.
• Add Lemon Juice and Salt: Add the lemon juice and salt, and beat for an additional 1-2 minutes until the frosting is light and creamy.

5. Assemble the Cake

• Level the Cakes: Once the cakes are completely cool, level the tops with a serrated knife if necessary.
• Layer the Cake: Place one layer of cake on a serving plate and spread a layer of lemon buttercream over the top.
• Add Blueberry Reduction: Drizzle a little of the blueberry reduction over the buttercream, allowing some to drip down the sides.
• Top with Second Layer: Place the second layer of cake on top, then frost the entire cake with the lemon buttercream.
• Decorate: Decorate with extra blueberries and a drizzle of the blueberry reduction for a beautiful presentation.

How to Serve Blueberry Lemon Cake

This Blueberry Lemon Cake is perfect for a variety of occasions. Here’s how to serve it:

• For Special Occasions: This cake is perfect for birthdays, showers, or any festive celebration. Pair it with a glass of sparkling lemonade for a refreshing treat.
• Afternoon Tea: Serve slices with a cup of tea for a delicious and refreshing afternoon treat.
• As a Dessert: This cake is rich and flavorful, making it an ideal dessert for dinner parties or a weekend gathering.
• Breakfast or Brunch: Why not enjoy a slice with your morning coffee or as a sweet addition to your brunch spread?

Storing Blueberry Lemon Cake

• Unfrosted Cake: If you have leftover unfrosted cake layers, you can store them in an airtight container for up to 3 days at room temperature or in the fridge for up to a week.
• Frosted Cake: Once the cake is frosted, keep it in an airtight container at room temperature for 2-3 days. If you need to store it longer, refrigerate the cake, but let it come to room temperature before serving to allow the frosting to soften.
• Freezing the Cake: Both the cake layers and frosting can be frozen separately. Wrap the cake layers tightly in plastic wrap and foil before freezing. You can freeze the frosting in an airtight container. When ready to use, thaw the components in the fridge overnight and assemble.

Nutrition Information (Per Slice, Based on 12 Servings)

Nutrient	Amount
Calories	350 kcal
Carbohydrates	50g
Protein	3g
Fat	15g
Saturated Fat	9g
Fiber	1g
Sugars	40g
Sodium	150mg

Conclusion

This Blueberry Lemon Cake is the perfect balance of tart and sweet, with a moist, tender cake, fresh blueberries, and a tangy lemon buttercream frosting. Whether you’re serving it for a special occasion or enjoying it as a treat after dinner, it’s sure to impress. The layers of flavor and beautiful presentation make this cake a showstopper, and the recipe is simple enough for anyone to make, even if you’re not a seasoned baker. Try it for yourself and watch as your friends and family fall in love with every bite!

Blueberry Lemon Cake FAQ

Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work fine. Just toss them in a little flour before adding to the batter so they don’t sink or bleed too much.

How do I keep the cake from being too dense?
Make sure your butter and sugar are well creamed, and don’t overmix the batter once you add the flour. That helps keep the texture light and fluffy.

Can I make this cake ahead of time?
Absolutely. Bake it a day before, wrap it tightly, and keep it at room temperature. Add glaze or frosting right before serving.

Do I need to coat blueberries in flour?
Yes, a light dusting of flour helps prevent them from sinking to the bottom while baking.

Can I make this into cupcakes or loaf cake?
Yes, the batter works for cupcakes or a loaf pan. Just adjust the baking time—cupcakes need less, and a loaf will take longer.

How should I store leftover cake?
Keep it covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring it to room temp before serving for best flavor.

Can I freeze blueberry lemon cake?
Yes, wrap slices tightly in plastic wrap and foil, then freeze. Thaw in the fridge overnight before enjoying.

What can I use instead of lemon?
You can swap in lime or orange zest and juice for a fun twist on the flavor.