If you’ve been on the lookout for a dessert that perfectly balances zesty citrus brightness with bursts of juicy sweetness, then you’re going to adore this Lemon Blueberry Cake Recipe. Imagine moist layers of tender cake infused with fresh lemon and swirled with luscious blueberries, topped with a tangy cream cheese frosting that’s just the right touch of decadence. It’s a celebration of spring and summer flavors wrapped up in a slice, ready to brighten any occasion or simply satisfy your cravings for something fresh, fruity, and utterly irresistible.
Ingredients You’ll Need
Every ingredient in this Lemon Blueberry Cake Recipe plays an important role in building layers of flavor and texture. From the fresh blueberries that add bursts of sweetness, to the tangy lemon juice that infuses brightness, to the rich cream cheese frosting that brings it all together — each component is simple yet essential.
- 2 pints blueberries (fresh): Ripe blueberries bring juicy sweetness and a pop of color throughout the cake.
- 1 cup light brown sugar (packed): Adds a subtle caramel warmth to deepen the flavor complexity.
- ¼ cup lemon juice: Provides vibrant citrus acidity for the blueberry filling.
- 1 tbsp water: Helps the cornstarch thicken the blueberry mixture perfectly.
- 1 Tablespoon cornstarch: Thickens the fruit filling so it doesn’t sink into the cake.
- 3 cups all-purpose flour: The base for the tender cake crumb.
- 1 Tablespoon baking powder: Ensures the cake rises beautifully and stays fluffy.
- 1 teaspoon salt: Enhances all the flavors without overpowering them.
- 1 stick butter (unsalted, room temperature): Adds richness and moisture to the cake batter.
- 3 large eggs: Help bind the ingredients and create a light texture.
- 1 cup milk: Keeps the cake batter smooth and tender.
- ⅔ cup lemon juice: Infuses the cake with a refreshing tang.
- 1 ½ teaspoon vanilla extract: Balances the citrus with warm, sweet notes.
- ½ cup vegetable oil: Adds moisture without making the cake heavy.
- 2 cups caster sugar: Sweetens the cake perfectly without grittiness.
- 2 sticks butter (unsalted, room temperature): For the luscious cream cheese frosting.
- 1 brick cream cheese (room temperature): Creates the smooth, tangy frosting that complements the lemon and blueberry flavors.
- 2-3 cups powdered sugar: Sweetens and thickens the frosting to perfection.
- 2 tbsp lemon juice: Gives the frosting that signature zing.
How to Make Lemon Blueberry Cake Recipe
Step 1: Prepare the Blueberry Filling
Start by combining the fresh blueberries, light brown sugar, lemon juice, water, and cornstarch in a saucepan. Heat this mixture gently until it thickens into a glossy, luscious filling that will give you those delicious bursts of fruity sweetness in every bite. Let it cool completely before layering it into your cake batter — this ensures the berries hold their shape and the flavors meld beautifully.
Step 2: Mix the Cake Batter
In a large bowl, whisk together the dry ingredients including flour, baking powder, and salt. In a separate bowl, cream the butter and caster sugar until light and fluffy, then beat in the eggs one at a time for an airy texture. Add the vegetable oil, milk, lemon juice, and vanilla extract, mixing just until incorporated. Gradually fold in the dry ingredients, careful not to overmix, so your cake remains tender and soft.
Step 3: Assemble and Bake
Pour half the cake batter into your prepared pans, then spoon over the cooled blueberry filling. Cover with the remaining batter and gently swirl the filling into the batter with a knife to create a marbled effect that looks as good as it tastes. Bake in a preheated oven at 350°F (175°C) for about 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before frosting.
Step 4: Make the Cream Cheese Frosting and Decorate
Beat the cream cheese and butter together until smooth and creamy, then gradually add the powdered sugar and lemon juice, adjusting quantities to reach a thick yet spreadable consistency. This frosting is the perfect tangy contrast to the sweet, fruity cake. Spread generously over the cooled cakes, and if you’re feeling festive, add a few fresh blueberries or lemon zest on top for an eye-catching finish.
How to Serve Lemon Blueberry Cake Recipe
Garnishes
Enhance your Lemon Blueberry Cake Recipe with simple garnishes like freshly zested lemon peel, a handful of fresh blueberries, or even delicate edible flowers that both look charming and add subtle nuances of flavor. These small touches make the cake instantly more inviting and photo-worthy.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of lightly whipped cream to balance the tang and sweetness. Fresh berry compote or a small glass of chilled sparkling lemonade also complements the flavors beautifully, creating a delightful spread for friends and family.
Creative Ways to Present
Consider slicing the cake into petite squares and arranging them on a decorative platter for a casual gathering, or serve larger, elegant wedges garnished with mint leaves for a more formal setting. For brunches or tea parties, individual mini versions of this Lemon Blueberry Cake Recipe in cupcake tins can add a playful and charming touch.
Make Ahead and Storage
Storing Leftovers
Once frosted, store your Lemon Blueberry Cake Recipe covered at room temperature for up to two days, or in the refrigerator for up to five days to keep it fresh. Using an airtight container helps prevent the cake from drying out. Before serving leftover slices, allow chilled pieces to come to room temperature to fully enjoy the flavors.
Freezing
You can freeze the unfrosted cake layers wrapped tightly in plastic wrap and foil for up to three months. Thaw the layers overnight in the refrigerator before frosting. If you freeze frosted cake, be aware the texture of the frosting may change slightly, so it’s best to decorate just before serving.
Reheating
Warm single slices gently in the microwave for 15 to 20 seconds if you prefer the cake slightly warm. Avoid reheating the whole cake in the microwave to preserve texture. If desired, a quick tip to refresh the cake’s moisture is to serve it with a light drizzle of lemon syrup or fresh fruit topping.
FAQs
Can I use frozen blueberries in the Lemon Blueberry Cake Recipe?
Absolutely! Just make sure to thaw and drain any excess liquid before mixing them into the filling to prevent your cake from getting too soggy.
How do I prevent the blueberries from sinking in the cake?
Coating the blueberries lightly in flour before folding them into the batter helps keep them suspended evenly throughout the cake layers.
Can I make this cake vegan or dairy-free?
Yes, by substituting dairy butter and cream cheese with plant-based alternatives and using flax or chia eggs instead of eggs, you can adapt this recipe to suit vegan or dairy-free diets.
What is the best way to store the frosting if I make it ahead?
Store the cream cheese frosting in an airtight container in the refrigerator and let it come to room temperature before spreading. Whip it briefly if it needs to be lightened up again.
Is this Lemon Blueberry Cake Recipe suitable for a layered cake?
Definitely. The recipe is perfect for creating beautiful layered cakes that balance flavor, moisture, and sweetness — just like a show-stopping centerpiece dessert.
Final Thoughts
There’s something truly special about a cake that combines fresh, vibrant flavors with a soft crumb and irresistible cream cheese frosting. This Lemon Blueberry Cake Recipe has become one of my absolute favorites because it captures that lovely balance so well. Whether you’re celebrating a special occasion or simply want to brighten an ordinary day, I encourage you to try this recipe and share the joy with those around you. You’ll be so glad you did!
Print
Lemon Blueberry Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Lemon Blueberry Cake combines the fresh, tangy flavor of lemon with juicy blueberries in a moist, tender cake, topped with a rich lemon cream cheese frosting. Perfect for celebrations or a delightful afternoon treat, this cake layers citrus zest and berry sweetness for a delightful balance.
Ingredients
Blueberry Mixture
- 2 pints fresh blueberries
- 1 cup light brown sugar (packed)
- ¼ cup lemon juice
- 1 tablespoon water
- 1 tablespoon cornstarch
Cake Batter
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 stick (½ cup) unsalted butter, room temperature
- 3 large eggs
- 1 cup milk
- ⅔ cup lemon juice
- 1½ teaspoons vanilla extract
- ½ cup vegetable oil
- 2 cups caster sugar
Lemon Cream Cheese Frosting
- 2 sticks (1 cup) unsalted butter, room temperature
- 1 brick (8 oz) cream cheese, room temperature
- 2–3 cups powdered sugar
- 2 tablespoons lemon juice
Instructions
- Prepare the Blueberry Filling: In a medium saucepan, combine the blueberries, light brown sugar, ¼ cup lemon juice, water, and cornstarch. Cook over medium heat, stirring occasionally, until the mixture thickens and the blueberries release their juices, about 5-7 minutes. Remove from heat and set aside to cool.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt. This mixture will ensure your cake layers rise evenly and have a tender crumb.
- Make the Cake Batter: In a separate large mixing bowl, beat the unsalted butter, caster sugar, and vegetable oil together until light and fluffy. Add the eggs one at a time, beating well after each addition. Incorporate the vanilla extract and lemon juice. Then alternately add the dry flour mixture and milk, beginning and ending with the flour mixture. Mix just until combined to avoid overworking the batter.
- Assemble and Bake: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide half of the cake batter evenly between the pans. Spoon half of the blueberry filling over the batter, then carefully add the remaining batter on top. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely in pans on a wire rack.
- Prepare the Lemon Cream Cheese Frosting: Beat the unsalted butter and cream cheese together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Mix in the lemon juice until the frosting is smooth and spreadable.
- Frost the Cake: Once the cake layers are completely cooled, spread a layer of frosting on the top of one cake layer. Carefully place the second cake layer on top and cover the entire cake with the remaining frosting. Decorate with fresh blueberries if desired. Chill slightly before slicing and serving.
Notes
- Use fresh blueberries for best flavor and texture; frozen blueberries can alter the moisture content.
- Make sure the butter, cream cheese, and eggs are at room temperature for a smooth batter and frosting.
- Do not overmix the batter to keep the cake light and fluffy.
- The frosting can be adjusted in sweetness by altering the amount of powdered sugar.
- Store any leftovers in the refrigerator for up to 4 days, and bring to room temperature before serving for the best taste.
