Lemon Blueberry Cake

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The first time I baked a lemon blueberry cake, it was on a rainy afternoon when I desperately needed something to brighten my mood. The aroma of zesty lemon zest and warm vanilla filled the kitchen, while bursts of blueberry reminded me of summer’s sweetness. I remember nervously watching the oven, unsure if I’d done it right—but when I took the first bite, it was love at first slice.

This recipe is a perfect entry point for beginner bakers. It’s incredibly simple, doesn’t require any fancy tools or layering skills, and delivers impressive results. With minimal prep and wholesome ingredients, it’s an ideal dessert for family dinners, spring picnics, or just a personal treat. Plus, it’s a lighter, fruit-forward alternative to heavy frosted cakes—so you’re not just satisfying your sweet tooth, you’re nourishing your body too.

Why This Recipe is Special

Comforting Yet Refreshing: The vibrant lemon cuts through the sweetness, making it light and satisfying.

All-in-One Pan: No need to fuss with layering—this sheet-style cake is baked in a single 9×13 inch pan.
Beginner-Proof: No complicated techniques or unusual ingredients—just smart substitutions and clear instructions.
Versatile: Easily adapted into cupcakes or a layered version, and works with fresh or frozen blueberries.

Ingredients and Preparation

What You’ll Need (No Measurements Listed)

Cake Flour: Provides a tender, soft crumb. It has a lower protein content than all-purpose flour, preventing density.
Alternative: Mix all-purpose flour with cornstarch for a DIY version.
Baking Powder and Salt: Essential leavening and flavor balance.

Unsalted Butter: Adds richness and structure, helps achieve a moist crumb.
Tip: Use room-temperature butter for even mixing.
Granulated Sugar: Sweetens and contributes to the cake’s texture through creaming.
Lemon Zest and Lemon Juice: Deliver brightness and tang.
Note: Freshly squeezed juice is best for flavor.

Vanilla Extract: Adds warmth and depth to the citrus notes.
Eggs: Provide structure and moisture. Whole eggs create a richer texture than just whites.
Buttermilk: Ensures moisture and tender texture.
Alternative: Mix milk with a splash of lemon juice or vinegar.

Blueberries: Add juicy, fruity bursts throughout.
Option: Use fresh or frozen; don’t thaw frozen berries before use.
Cream Cheese, Powdered Sugar, Lemon Juice, Heavy Cream: The base of the tangy, creamy frosting.
Tip: Brick-style, full-fat cream cheese creates the best consistency.

Step-by-Step Instructions

Step 1
Preheat your oven to 350°F and prepare a 9×13 inch pan by greasing and lightly flouring it to prevent sticking.

Step 2
In a bowl, sift together cake flour, baking powder, and salt. This helps prevent clumping and ensures an even rise.

Step 3
In a separate large mixing bowl, beat the butter, sugar, and lemon zest together until fluffy—about 2-3 minutes. This step adds air to the batter for a light texture.

Step 4
Mix in the vanilla extract, then beat in the eggs one at a time, making sure each is fully incorporated before adding the next.

Step 5
In a liquid measuring cup, whisk together the lemon juice and buttermilk. This acidic mixture will react with the baking powder for lift.

Step 6
Alternate adding the flour mixture and the buttermilk mixture to the wet ingredients, starting and ending with flour. Use low speed to avoid over-mixing.

Step 7
Toss your blueberries in a bit of flour to prevent them from sinking, then gently fold them into the batter with a spatula.

Step 8
Pour the batter into the pan, smooth the top, and bake for 25–30 minutes. Check for doneness with a toothpick—it should come out clean.

Step 9
For the frosting, beat softened butter until smooth, then add cream cheese. Mix in lemon juice and powdered sugar gradually. Adjust thickness with a bit of cream if needed.

Step 10
Cool the cake completely before frosting. Garnish with extra blueberries or lemon slices for a fresh finish.

Beginner Tips and Notes

If the cake browns too quickly: Loosely cover it with foil halfway through baking.
If berries sink: Be sure to toss them in flour and avoid overmixing after they’re added.
If frosting is too runny: Chill briefly before using or add more powdered sugar.

No mixer? Use a sturdy whisk for batter and a fork to soften butter if needed—just be patient.

Serving Suggestions

Pair with: A light herbal tea like chamomile or green tea.
Add-ons: Top with whipped cream or a drizzle of lemon glaze for extra indulgence.

Leftovers: Store in an airtight container in the fridge for up to 4 days. For longer storage, freeze unfrosted cake and thaw before serving.

Wrapping It Up

If you’ve ever doubted your baking skills, let this be the recipe that changes that. With its bright flavors, simple process, and forgiving steps, this lemon blueberry cake is made to inspire confidence. Whether you’re making it for guests or just for yourself, you’ll love the refreshing flavor and the sense of accomplishment it brings.

Give it a go, and let me know in the comments how yours turns out. Did you try frozen berries or opt for fresh? Tweak the frosting? I’d love to hear your twist!

FAQ About Lemon Blueberry Cake

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work just as well as fresh ones. Just make sure not to thaw them before folding into the batter—this helps prevent the berries from bleeding into the cake and turning the batter purple.

Can I make this cake ahead of time?

Absolutely! The cake can be baked a day in advance and stored tightly wrapped at room temperature. The frosting can also be made a day ahead and kept in the fridge. Let the frosting soften at room temperature and re-whip it slightly before spreading.

Can I turn this into a layer cake or cupcakes?

Yes! This recipe yields two 8-inch layers or approximately 18–20 standard cupcakes. For layers, line and grease the pans and bake for about 21–25 minutes. For cupcakes, fill liners 2/3 full and bake for 16–20 minutes.

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Author: Natalie

Total Time: 50 minutes
Yield: 12–15 servings 1x
Diet: Vegetarian

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Description

This Lemon Blueberry Cake is a bright, moist, and tender dessert that combines zesty lemon flavor with bursts of juicy blueberries, all topped with a luscious cream cheese frosting. It’s perfect for spring or summer and simple enough for beginner bakers to master.

Ingredients

Scale

For the Cake:

2¼ cups cake flour
2 teaspoons baking powder

½ teaspoon salt
¾ cup unsalted butter, softened
1½ cups granulated sugar

2 tablespoons lemon zest
2 teaspoons vanilla extract
3 large eggs

¼ cup freshly squeezed lemon juice
⅔ cup buttermilk
1½ cups blueberries (fresh or frozen)

2 teaspoons cake flour (for tossing the blueberries)

For the Cream Cheese Frosting:

½ cup unsalted butter, softened
8 oz brick-style cream cheese

1 teaspoon lemon juice
3 to 3½ cups powdered sugar
1 tablespoon cream (as needed)

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Instructions

Preheat the oven and prepare your pan: Preheat your oven to 350°F. Grease and flour a 9×13 inch baking pan, making sure to tap out any excess flour for a smooth finish.
Mix dry ingredients: In a medium bowl, sift together the cake flour, baking powder, and salt. Sifting helps avoid clumps and creates a light, airy cake texture.
Cream butter, sugar, and lemon zest: In a large mixing bowl, beat the softened butter, granulated sugar, and lemon zest until the mixture is fluffy and pale—about 2 to 3 minutes.

Add eggs and vanilla: Beat in the vanilla extract and add the eggs one at a time, making sure each egg is fully incorporated before adding the next.
Combine wet ingredients: In a small measuring cup or bowl, whisk together the buttermilk and lemon juice. Ensure both are at room temperature for better emulsification.
Alternate mixing dry and wet into the batter: Add about a third of the dry mixture to the wet batter, then add a third of the milk-lemon mixture. Continue alternating until everything is incorporated, scraping down the sides of the bowl as needed. Do not overmix.

Add blueberries: Toss the blueberries in 2 teaspoons of cake flour to prevent them from sinking, then gently fold them into the batter with a spatula.
Bake the cake: Pour the batter into the prepared pan, smooth the top, and bake for 25–30 minutes. The cake is done when a toothpick inserted into the center comes out clean.
Prepare the frosting: In a clean bowl, beat the butter until soft, then mix in the cream cheese until smooth. Add the lemon juice and 3 cups of powdered sugar. Beat until combined, adding the cream and additional sugar as needed to achieve your desired consistency.

Frost and decorate: Once the cake is completely cooled, spread the frosting evenly across the top. Garnish with fresh blueberries or thin lemon slices if desired.

Notes

Use room temperature ingredients for a smoother batter and better texture. If you don’t have buttermilk, mix ⅔ cup milk with 2 teaspoons lemon juice or white vinegar and let sit for 5–10 minutes. Avoid overmixing once the flour is added to keep the cake soft and tender. Frozen blueberries should be used straight from the freezer.

Prep Time: 20 minutes

Cook Time: 30 minutes
Category: Dessert
Method: Baking

Cuisine: American

Nutrition

Serving Size: 1 slice (1/15th of cake)
Calories: 340

Sugar: 29g
Sodium: 180mg
Fat: 16g

Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g

Carbohydrates: 45g
Fiber: 1g
Protein: 4g

Cholesterol: 70mg