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Blueberry Lemon Cake Recipe

Blueberry Lemon Cake

iamwinfred
This Blueberry Lemon Cake is a stunning two-layer dessert packed with juicy blueberries and bright lemon flavor in every bite. The buttermilk batter bakes up incredibly moist and tender, while the creamy lemon buttercream made with fresh lemon juice and zest ties everything together with a silky, citrusy finish. It looks like a bakery showstopper but comes together with simple, easy-to-find ingredients and beginner-friendly steps.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 slices
Calories 480 kcal

Equipment

  • Two 9-inch round cake pans
  • Stand mixer or hand electric mixer
  • Large mixing bowls
  • Rubber spatula
  • Whisk
  • Zester or microplane For zesting lemons
  • Measuring cups and spoons
  • Wire cooling rack
  • Offset spatula For frosting the cake
  • Parchment paper For lining cake pans
  • Sifter or fine mesh sieve For sifting powdered sugar
  • Cake turntable (optional) Makes frosting easier
  • Serrated knife (optional) For leveling cake layers

Ingredients
  

For the Cake

  • 2½ cups all-purpose flour 315g, plus 1 tablespoon reserved for tossing blueberries
  • 2½ tsp baking powder
  • ½ tsp salt
  • ¾ cup unsalted butter 170g, softened to room temperature
  • 1¾ cups granulated sugar 350g
  • 3 large eggs room temperature
  • 2 lemons, zested zest only; approximately 2 tablespoons zest
  • 2 tbsp fresh lemon juice from the zested lemons
  • 1 tsp vanilla extract
  • 1 cup buttermilk 240ml; substitute: 1 cup regular milk + 1 tablespoon lemon juice, left to sit 5 minutes
  • 1½ cups fresh or frozen blueberries 225g, tossed in 1 tablespoon flour before adding
  • 1 tbsp all-purpose flour for coating the blueberries

For the Lemon Buttercream

  • 1 cup unsalted butter 226g, softened to room temperature
  • 4 cups powdered sugar 480g, sifted
  • 3-4 tbsp fresh lemon juice start with 3 tablespoons and add more to taste
  • 1 lemon, zested zest only
  • salt pinch

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and lightly grease the parchment.
  • Place the blueberries in a small bowl and toss them with 1 tablespoon of flour until lightly coated; set aside. This prevents the berries from sinking during baking.
  • In a large bowl, whisk together the 2½ cups of all-purpose flour, baking powder, and salt until evenly combined; set aside.
  • In the bowl of a stand mixer, beat the softened butter and granulated sugar on medium-high speed for 3 to 5 minutes until pale, light, and fluffy. Scrape down the sides of the bowl as needed.
  • Add the eggs one at a time, beating for 30 seconds after each addition, then mix in the lemon zest, 2 tablespoons of lemon juice, and vanilla extract until fully combined.
  • With the mixer on low, alternate adding the dry ingredients and buttermilk in three and two additions respectively, beginning and ending with the dry ingredients; mix only until just combined after each addition.
  • Remove the bowl from the mixer and gently fold the flour-coated blueberries into the batter using a rubber spatula with slow, sweeping motions until evenly distributed.
  • Divide the batter evenly between the two prepared pans, smooth the tops, and bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean.
  • Let the cakes cool in their pans for 10 to 15 minutes, then invert onto a wire rack, remove the parchment, and cool completely — at least 1 hour — before frosting.
  • Beat the softened butter on medium-high for 2 to 3 minutes until pale, then add the sifted powdered sugar in additions on low speed, followed by the lemon zest, pinch of salt, and 3 to 4 tablespoons of lemon juice; beat on high for 1 minute until fluffy.
  • Place one cake layer on a serving plate, spread a generous layer of buttercream on top, then add the second layer; apply a thin crumb coat over the entire cake, refrigerate 15 to 20 minutes, then apply the remaining buttercream to finish.

Notes

  • Use room temperature butter and eggs for the smoothest batter and best rise.
  • Always toss blueberries in flour before folding in — this is the key step that keeps them from sinking to the bottom.
  • Do not overmix the batter once the flour is added; stop as soon as no dry streaks remain to keep the crumb tender.
  • Zest the lemons before juicing them — it is nearly impossible to zest a cut lemon cleanly.
  • Cool the cake layers completely before frosting. Even slightly warm cake will melt the buttercream.
  • Sift the powdered sugar before making the buttercream for a lump-free, silky smooth frosting.
  • Apply a thin crumb coat first and refrigerate for 15 to 20 minutes before the final layer of frosting for a cleaner, more polished finish.
  • Frozen blueberries work perfectly — add them straight from frozen (do not thaw) to prevent excess liquid in the batter.
  • Store the frosted cake covered in the refrigerator for up to 4 days. Let slices come to room temperature for 15 to 20 minutes before serving.
  • Unfrosted cake layers can be wrapped tightly in plastic wrap and frozen for up to 2 months; thaw overnight in the refrigerator before assembling.

Nutrition

Serving: 1SliceCalories: 480kcalCarbohydrates: 68gProtein: 4gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 165mgPotassium: 95mgFiber: 1gSugar: 51gVitamin A: 12IUVitamin C: 8mgCalcium: 6mgIron: 8mg
Keyword blueberry lemon cake, easy layer cake, homemade blueberry cake, lemon buttercream, spring cake recipe
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