Lemon Blueberry Cake

Oh my goodness, this lemon blueberry cake is sunshine on a plate. It’s soft, fluffy, and bursting with fresh berries. Every bite is sweet, tangy, and so refreshing.

I’ve made this for brunch, birthdays, and just because, and it always disappears fast. The lemon makes it bright, and the blueberries add the perfect pop of flavor. It smells amazing while it bakes, too.

You’ll love how light and moist it is, with just the right balance of sweet and tart. It’s the kind of cake that makes you want another slice. Trust me, it’s worth every bite.

So, grab your lemons, blueberries, and mixing bowl. Let’s bake this beautiful lemon blueberry cake together and bring a little happiness to the table.

Why You’ll Love This Lemon Blueberry Cake

• Perfect Flavor Balance: The tangy lemon pairs perfectly with the sweetness of the blueberries, creating a fresh and light dessert that never feels too heavy.
• Fluffy & Moist Texture: Thanks to a mix of sour cream, milk, and butter, this cake stays moist and tender, even after a few days!
• Beautiful & Impressive: With its gorgeous purple-blue blueberry flecks in the cake and a stunning lemon buttercream, this cake looks as good as it tastes.
• Easy to Make: Despite its elegant appearance, this cake is incredibly easy to prepare with simple ingredients that you likely already have in your kitchen.
• Versatile: Whether you’re serving it for a special occasion or enjoying it on a regular afternoon, this cake will never disappoint.

Required Kitchen Tools

Before we get started, here’s a list of the essential tools you’ll need to make this cake:

• Mixing Bowls: For combining your wet and dry ingredients.
• Electric Mixer or Stand Mixer: Helps you achieve a smooth batter and creamy buttercream frosting.
• Measuring Cups and Spoons: For accurate measurements.
• Whisk: To mix your dry ingredients evenly.
• Cake Pans (8-inch or 9-inch): To bake the layers of the cake.
• Cooling Rack: For allowing the cake to cool before frosting.
• Spatula: To help spread the frosting evenly.
• Small Saucepan: For the blueberry reduction sauce.
• Parchment Paper: To prevent the cake from sticking to the pans.

Ingredients

Here’s what you’ll need to make this luscious Lemon Blueberry Cake (the exact measurements are in the recipe card below):

For the Cake:

• Whole Milk: ½ cup, at room temperature. This adds moisture and a tender crumb to the cake.
• Sour Cream: ½ cup, at room temperature. The acidity of sour cream helps the cake stay soft and gives it a little tang.
• Egg Whites: 3, at room temperature. Using egg whites ensures the cake stays light and fluffy.
• Fresh Lemon Juice: 3 tablespoons. The fresh zestiness of lemon is key in creating that refreshing, citrusy flavor.
• Lemon Zest: 1 tablespoon. A little extra lemon zest adds an even more intense lemon flavor.
• Vanilla Extract: 1 tablespoon. Vanilla complements the lemon and adds depth to the overall flavor.
• All-Purpose Flour: 2 cups. The base of the cake, providing structure and texture.
• Granulated Sugar: 1⅔ cups. The sugar sweetens the cake and helps create a light, airy texture.
• Baking Powder: 1½ teaspoons. The leavening agent that helps the cake rise beautifully.
• Kosher Salt: ¼ teaspoon. Enhances all the flavors and balances the sweetness.
• Unsalted Butter: ¾ cup, at room temperature. Butter adds richness and moisture to the cake.
• Fresh Blueberries: 1⅓ cups. These blueberries are folded into the batter, creating juicy pockets throughout the cake.

For the Blueberry Reduction:

• Fresh Blueberries: 1½ cups. This will be the base of your reduction sauce, intensifying the blueberry flavor.
• Granulated Sugar: 1 tablespoon. Adds a little sweetness to balance out the tartness of the blueberries.
• Fresh Lemon Juice: 1 tablespoon. A touch of lemon juice brightens the flavor of the blueberries in the reduction.
• Water: 1 tablespoon. Helps thin the sauce so it can reduce to the right consistency.

For the Lemon Buttercream Frosting:

• Unsalted Butter: 1½ cups, at room temperature. Butter is the key to a rich, creamy buttercream.
• Kosher Salt: ¼ teaspoon. This small amount of salt balances the sweetness of the frosting.
• Confectioners’ Sugar: 6 cups. This makes the buttercream smooth and fluffy.
• Fresh Lemon Juice: 3 tablespoons. Adds that necessary zing of lemon to the buttercream, making it the perfect pairing for the cake.

Step-by-Step Instructions

1. Prepare the Blueberry Reduction

This step is crucial to get that deep, concentrated blueberry flavor that will soak into the cake layers.

• In a small saucepan, combine 1½ cups of fresh blueberries, 1 tablespoon of granulated sugar, 1 tablespoon of fresh lemon juice, and 1 tablespoon of water.
• Stir gently over medium heat until the blueberries start to break down and release their juices, about 5-7 minutes.
• Continue cooking until the mixture has thickened and reduced by half, about 8-10 minutes.
• Once thickened, remove from heat and allow the sauce to cool completely.

2. Prepare the Cake Batter

• Preheat your oven to 350°F (177°C). Grease and line two 8-inch or 9-inch round cake pans with parchment paper.
• In a large bowl, whisk together the flour, baking powder, and salt. Set this aside.
• In another large mixing bowl, beat together the butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
• Add the egg whites one at a time, mixing well after each addition. Then mix in the vanilla extract, fresh lemon juice, and lemon zest.
• Add the sour cream and milk, and mix until everything is well combined.
• Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
• Gently fold in the fresh blueberries, making sure they’re evenly distributed throughout the batter.
• Divide the batter evenly between the prepared cake pans.

3. Bake the Cake

• Bake the cakes for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
• Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and transfer to a cooling rack to cool completely.

4. Make the Lemon Buttercream Frosting

While the cakes are cooling, it’s time to make the frosting.

• In a large mixing bowl, beat the unsalted butter on medium speed until it’s smooth and creamy, about 2-3 minutes.
• Gradually add the sifted confectioners’ sugar, 1 cup at a time, and continue to beat on low speed until combined.
• Once all the sugar is incorporated, increase the speed to medium-high and beat for 3-5 minutes, until the frosting is fluffy and light.
• Add the fresh lemon juice and kosher salt, and beat for another 1-2 minutes.
• If the frosting is too thick, add a little more lemon juice or a teaspoon of milk to reach your desired consistency.

5. Assemble the Cake

• Once the cakes are completely cool, place one cake layer on a serving plate or cake stand.
• Spread a generous amount of lemon buttercream frosting over the first layer.
• Drizzle some of the blueberry reduction sauce over the frosting, spreading it evenly.
• Place the second cake layer on top and repeat the frosting and blueberry reduction steps.
• Frost the top and sides of the cake with the remaining buttercream frosting.
• Drizzle the remaining blueberry reduction over the top of the cake for a beautiful finish.

6. Decorate and Serve

• For a beautiful finishing touch, garnish the top of the cake with fresh blueberries and a few strips of lemon zest.
• Slice and serve the cake at room temperature.

Variations for Lemon Blueberry Cake

• Add Fresh Herbs: Try adding a few fresh basil or mint leaves to the frosting for a unique twist.
• Lemon Curd Layer: If you’re craving even more lemon flavor, add a layer of homemade lemon curd in between the cake layers.
• Make It Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.
• Add a Crunchy Topping: For a bit of texture, top the cake with crushed graham crackers or almond slivers.

Storing Lemon Blueberry Cake

• Unfrosted Cake: Store unfrosted cake layers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
• Frosted Cake: Store frosted cake in an airtight container in the refrigerator for up to 4-5 days. Bring to room temperature before serving for the best texture.
• Freezing: You can freeze the cake layers (unfrosted) for up to 3 months. Wrap them tightly in plastic wrap and foil before freezing. Allow them to thaw completely before frosting.

Nutrition Information

Here’s an approximate breakdown of the nutrition for each serving (based on 12 slices):

Nutrient	Amount per Serving
Calories	400 kcal
Protein	3g
Carbohydrates	64g
Fat	17g
Saturated Fat	10g
Cholesterol	60mg
Sodium	150mg
Fiber	1g
Sugar	50g

Conclusion

This Lemon Blueberry Cake is the epitome of refreshing, fruity dessert perfection. From the tangy lemon to the juicy blueberries and the silky smooth buttercream frosting, each bite is a little slice of heaven. It’s an incredibly versatile dessert that works for almost any occasion, whether it’s a birthday party, a summer gathering, or a cozy family dinner. Make sure to try this cake – it’s sure to impress your friends and family, and it might just become your new go-to cake recipe!

FAQs

Yes, you can. Just don’t thaw them before adding to the batter, and toss them lightly in flour to prevent sinking.

Coat the berries in a small amount of flour before folding them in. This helps them stay in place and reduces color bleeding.

Absolutely. You can bake it a day in advance, wrap it tightly, and store it at room temperature. For longer storage, refrigerate or freeze.

Fresh lemon juice is best for flavor, but bottled works in a pinch. Just make sure it’s 100% lemon juice with no additives.

Cream cheese frosting, lemon buttercream, or even a simple lemon glaze pair beautifully with the cake.

Yes! Just divide the batter into lined muffin tins and bake for 18–22 minutes, or until a toothpick comes out clean.

Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days. You can also freeze slices for up to 3 months.