Lemon Blueberry Cake
- Recipe review status
- Editorially checked
- Kitchen testing status
- Not documented
Recipe instructions were editorially reviewed for ingredient and method consistency. Hands-on kitchen testing is not documented for this version.
Featured image: custom digital food illustration.
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Lemon and blueberry work best when the cake has enough acidity to taste fresh without becoming heavy or wet. Fresh zest supplies the strongest lemon aroma, while a measured amount of juice adds brightness without weakening the batter.
Blueberries can sink when they are wet or the batter is too loose. Dry them carefully, toss them with a spoonful of the measured flour, and fold them in last. This does not suspend every berry perfectly, but it helps distribute them through the layers.
Cream-cheese frosting softens faster than standard buttercream. Use full-fat block cream cheese, keep the cake layers completely cool, and chill the finished cake briefly if the room is warm before making clean slices.
The method behind the meal
Why this recipe works
- •Rub lemon zest into the sugar before mixing to release its fragrant oils.
- •Dry fresh blueberries thoroughly and fold gently so they do not streak the batter.
- •Use block cream cheese rather than spreadable cream cheese for frosting that holds its shape.
Recipe
Lemon Blueberry Cake
A bright lemon layer cake filled with blueberries and finished with tangy lemon cream-cheese frosting.
Ingredients
Lemon blueberry cake
Cream-cheese frosting
Instructions
- 1Heat the oven to 350°F (175°C). Grease two 8-inch round pans and line the bottoms with parchment.
- 2Reserve 1 tablespoon of flour for the berries. Whisk the remaining flour with baking powder and salt.
- 3Rub lemon zest into the sugar until fragrant. Beat with butter and oil for 3 minutes until pale, then beat in eggs one at a time and add lemon juice.
- 4Add the dry mixture in three additions, alternating with buttermilk. Mix on low only until combined.
- 5Toss the dry blueberries with the reserved flour and fold them gently into the batter. Divide batter evenly between the pans.
- 6Bake for 29–34 minutes, until the centers spring back and a tester inserted away from a berry shows moist crumbs. Cool completely.
- 7Beat butter until smooth. Beat in cool cream cheese briefly, then add powdered sugar gradually. Mix in lemon juice and zest without overbeating.
- 8Fill and frost the cooled layers. Chill for 20–30 minutes before slicing if the frosting feels soft.
Nutrition (per serving, estimated)
