Lemon Blueberry Cake Recipe

I baked this lemon blueberry cake one summer morning when I had too many berries and no plan.
The lemon added just the right zing, and the blueberries? They popped with every bite.
Now it’s my go-to cake when I want something light, fresh, and a little sweet.

It’s soft, fluffy, and smells like sunshine when it’s baking.
The lemon keeps it bright, and the berries make it juicy and fun.
It’s the kind of cake you bring to brunch… and secretly hope there’s leftovers.

Wanna make it together? It’s simple, cozy, and full of flavor.

Why You’ll Love This Recipe

• Bright and Balanced: Lemon keeps things fresh, while the blueberries add just the right amount of natural sweetness.
• Soft and Moist: Thanks to sour cream and egg whites, every bite is light but never dry.
• Visually Stunning: That speckled berry pop in a golden yellow cake with pale frosting—it’s an eye-catcher on any table.
• Make-Ahead Friendly: Bake the layers a day early and assemble when ready. It holds well without drying out.
• Adaptable: Works great as a sheet cake, cupcakes, or layered beauty. Buttercream or glaze—it’s up to you.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 30 minutes
• Bake Time: 35–40 minutes
• Total Time: About 1 hour 15 minutes (plus cooling)

Servings:
This recipe makes one 9-inch two-layer cake, serving about 10–12 slices.

Difficulty:
Beginner-friendly, but satisfying for bakers who like a little finesse in their finish.

Required Kitchen Tools

• 2 9-inch round cake pans
• Mixing bowls (medium and large)
• Hand or stand mixer
• Rubber spatula
• Wire rack
• Zester or microplane
• Measuring cups and spoons
• Fine mesh strainer (optional, for blueberry reduction)
• Offset spatula (for frosting, optional but helpful)

Ingredients

Here’s everything you’ll need to bring this lemon blueberry cake together (exact amounts are in the recipe card below):

Dry Ingredients

• All-purpose flour – Gives structure to the cake.
• Granulated sugar – Sweetens and helps lock in moisture.
• Kosher salt – Balances the sweetness and enhances flavor.
• Baking powder – Leavens the cake for that light, fluffy texture.

Wet Ingredients

• Unsalted butter – Adds richness and a tender crumb.
• Sour cream – Moisture and slight tang to complement the lemon.
• Whole milk – Loosens the batter just enough.
• Lemon zest – Packs that clean citrus flavor.
• Lemon juice – Fresh only; bottled won’t taste the same here.
• Egg whites – Keep the texture airy and soft.
• Vanilla extract – For that subtle roundness in flavor.

For the Blueberries

• Fresh blueberries – Washed and dried well.
• Reserved flour mixture – Tossed with berries to prevent sinking.

For the Lemon Buttercream

Blueberry reduction (optional) – Swirled into the buttercream or dolloped for garnish.

Unsalted butter – Softened to room temp, for easy whipping.

Powdered sugar – Smooth texture and sweetness.

Lemon juice – Fresh-squeezed for bright flavor.

Kosher salt – Just a pinch, to balance.

Variations for Lemon Blueberry Cake

• Use Buttermilk Instead of Milk: For a little extra tang and tenderness.
• Add Lavender: A small pinch of culinary lavender pairs beautifully with lemon and blueberry.
• Blueberry Swirl: Simmer blueberries into a reduction and swirl into the batter before baking.
• Gluten-Free Version: Swap in a good-quality 1:1 gluten-free flour blend.
• Lemon Glaze Finish: Skip the buttercream and drizzle a simple lemon glaze over the cooled cake for a lighter finish.
• Mini Cakes or Cupcakes: Divide batter into cupcake tins or mini bundt pans and adjust bake time.

How to Make Lemon Blueberry Cake

Step-by-Step Instructions

1. Preheat and Prepare Your Pans

• Preheat oven to 350°F (177°C).
• Grease two 9-inch round cake pans and line the bottoms with parchment paper for easy release.

2. Mix the Dry Ingredients

• In a medium bowl, whisk together:
  • All-purpose flour
  • Baking powder
  • Salt
    Set aside.

3. Cream the Butter and Sugar

• In a large bowl, beat softened butter and granulated sugar together on medium-high until light and fluffy (about 3–4 minutes).
• Scrape down the sides of the bowl as needed.

4. Add Wet Ingredients

• Beat in the egg whites, one at a time, until combined.
• Add lemon zest, lemon juice, and vanilla extract. Mix until just incorporated.
• Stir in sour cream.

5. Alternate Adding Flour and Milk

• On low speed, add half the flour mixture.
• Pour in the milk and mix until mostly combined.
• Add the rest of the flour mixture and finish mixing just until no dry streaks remain. Don’t overmix.

6. Fold in the Blueberries

• Toss blueberries in a spoonful of the dry flour mixture (this helps prevent sinking).
• Gently fold the coated berries into the batter using a spatula.

7. Bake the Cake

• Divide batter evenly between prepared pans.
• Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Serving and Decoration

Once your cakes are fully cooled, it’s time to assemble and frost.

Frosting Tips:

• Make sure your buttercream is soft but not runny. If it’s too loose, chill it briefly to firm up.
• Use an offset spatula to apply a thin crumb coat (a base layer to catch crumbs), then chill for 15–20 minutes before applying the final layer.
• If using blueberry reduction, swirl a few spoonfuls into the top of the frosted cake or lightly ripple it through the buttercream for a marble effect.
• Garnish with a few fresh blueberries, lemon zest curls, or edible flowers.

How to Serve Lemon Blueberry Cake

• Casual Brunch: Serve with tea or coffee for a light, fruity finish.
• Celebrations: Add a touch of blueberry syrup between layers for extra moisture and flavor.
• With Ice Cream: A scoop of vanilla or lemon sorbet pairs well for summer days.
• Picnic-Ready: Turn into cupcakes or sheet cake squares for transport-friendly treats.

Storing Lemon Blueberry Cake

• Room Temperature: Store covered at room temp for up to 2 days if your kitchen is cool and the frosting is stable.
• Refrigerator: Keep covered in the fridge for up to 5 days. Let it come to room temperature before serving for the best texture.
• Freezer: Freeze unfrosted cake layers (wrapped tightly) for up to 2 months. Thaw overnight in the fridge before decorating.

Tips and Tricks for Success

• Don’t overmix: Especially after adding flour, keep mixing minimal to avoid a dense crumb.
• Zest first, juice second: It’s easier to zest lemons before juicing them.
• Fresh over frozen: If using frozen berries, do not thaw—toss them in flour and use directly from the freezer to avoid purple streaks.
• Use a kitchen scale: For the most accurate measurements, especially for flour and sugar.
• Room temp ingredients: Ensure butter, eggs, and dairy are at room temperature for even mixing.

Nutrition

Serving Size	Calories	Fat	Carbs	Sugar	Protein
1 slice (1/12 of cake)	~380	17g	52g	34g	4g

(Approximate values, may vary depending on frosting and toppings used)

Lemon Blueberry Cake FAQs

Can I use frozen blueberries?
Yes, but do not thaw. Toss them in flour and fold them in frozen to prevent color bleeding.

Can I use a different frosting?
Definitely. Cream cheese frosting works beautifully, or even a lemon glaze if you want something lighter.

How do I know when the cake is done?
A toothpick inserted into the center should come out clean or with just a few moist crumbs.

Can I make it gluten-free?
Yes, a 1:1 gluten-free flour blend usually works well, but texture may vary slightly.

How long does it stay fresh?
Best eaten within 2–3 days for peak moisture, but will keep up to 5 days in the fridge.

Conclusion

This Lemon Blueberry Cake strikes the right balance between fresh and cozy—light enough for spring, rich enough to satisfy. The lemon brightens every bite, and the blueberries burst with subtle sweetness. Whether layered tall with frosting or served as a simple single-layer bake with glaze, it’s the kind of cake that’s worth making more than once.