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Easy Lemon Blueberry Cake

Featured in Irresistible Sweet Treats.

This cake brings tart lemon and juicy blueberries together in a soft, layered dessert. Perfectly spotted with blueberries, it’s cloaked in a tangy lemon buttercream. Starting with room temperature ingredients keeps everything smooth and the berries well distributed.
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Updated on Wed, 05 Mar 2025 07:41:10 GMT
Bright and Tangy Lemon Blueberry Cake Pin it
Bright and Tangy Lemon Blueberry Cake | cuisinegenial.com

A classic Lemon Blueberry Layer Cake featuring tender vanilla cake layers dotted with fresh blueberries and brightened with fresh lemon zest. Each slice reveals moist, delicate crumb enrobed in silky lemon buttercream frosting.

This elegant cake captures the essence of summer baking. The natural sweetness of ripe blueberries paired with bright citrus creates an unforgettable combination of flavors and textures.

Key Ingredients List

  • Fresh Blueberries: Ripe and firm
  • Fresh Lemons: For zesting and juicing
  • Unsalted Butter: Softened
  • Large Eggs: At room temperature
  • Whole Milk: For moisture
  • All-Purpose Flour: For proper texture
  • Pure Vanilla Extract: For flavor
  • Baking Powder: Must be fresh
  • Kosher Salt: Balances sweetness

Preparation Method

1. Preparation:
Heat oven to 350°F. Line two 9-inch cake pans with parchment, grease well. Ensure ingredients reach room temperature. Mix lemon zest with sugar until aromatic.
2. Mix Base:
Cream butter and citrus sugar until pale, about 4 minutes. Add eggs individually. Alternate dry ingredients with milk, starting and finishing with flour mixture.
3. Layer Assembly:
Pour plain batter base into pans. Mix remaining batter with 1 cup berries, divide between pans. Top with extra berries.
4. Bake:
Place in oven for 35-42 minutes until golden and springy. Rest 15 minutes before removing from pans to cool completely.
5. Frosting:
Whip butter until creamy. Add sifted sugar gradually, then incorporate lemon juice and vanilla. Beat until fluffy, 4-5 minutes.
Lemon Blueberry Cake Recipe Pin it
Lemon Blueberry Cake Recipe | cuisinegenial.com

Success comes from precision. Each step builds flavor and ensures proper texture in the final cake.

Easy Lemon Blueberry Cake Pin it
Easy Lemon Blueberry Cake | cuisinegenial.com

Storage Instructions

Unfrosted layers keep one day at room temperature when properly wrapped. Refrigerate frosting separately. Before assembly, let frosting soften and rewhip. Finished cake stays fresh in refrigerator for 5 days. Serve at room temperature.

Serving Suggestions

Allow cake to reach room temperature for optimal flavor release and texture. During summer, decorate with fresh berries and mint sprigs. For celebrations, consider edible blooms or crystallized lemon. Pairs beautifully with seasonal fruit desserts.

Easy Lemon Blueberry Cake Recipe Pin it
Easy Lemon Blueberry Cake Recipe | cuisinegenial.com

Recipe Variations

Adapt throughout summer using different berries - raspberries, blackberries, or mixed varieties work well. Consider adding almond extract or experimenting with orange or lime zest. Layer with lemon curd or berry preserves for special occasions. The traditional lemon-blueberry combination remains a timeless favorite.

Frequently Asked Questions

→ Is it okay to use frozen blueberries?
Absolutely, just toss them in frozen so the color doesn’t spread.
→ What’s the purpose of layering the batter with berries?
It keeps the blueberries from sinking to the bottom of the cake.
→ Can this be made ahead of time?
Yes, bake the cake layers a day before and do the frosting fresh on the day you’ll serve it.
→ Do I have to use room temperature ingredients?
Yes, they mix more easily to create a smooth batter and even texture.
→ Can I freeze this cake?
Yes, you can freeze the unfrosted cake layers for up to a month. Thaw them when ready to frost.

Blueberry Lemon Layers

A two-tier cake featuring blueberries and zesty lemon frosting for a sweet, citrusy treat.

Prep Time
50 Minutes
Cook Time
40 Minutes
Total Time
90 Minutes
By: Ferdaous

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (1 layer cake)

Dietary: Vegetarian

Ingredients

→ Cake

01 1½ teaspoons kosher salt
02 4 large eggs, let them sit at room temperature
03 3 cups all-purpose flour
04 8 ounces (2 sticks) of unsalted butter, softened
05 1½ cups whole milk, also at room temperature
06 Grab 2 lemons for their zest and juice
07 2 teaspoons baking powder
08 10 ounces of fresh or frozen blueberries (about 2 cups)
09 2 teaspoons vanilla extract
10 2 cups granulated sugar

→ Frosting

11 1 teaspoon vanilla extract
12 4 cups (1 pound) of sifted powdered sugar
13 1/4 teaspoon kosher salt
14 1/4 cup freshly squeezed lemon juice
15 Another 2 sticks (8 ounces) of unsalted butter

Instructions

Step 01

Preheat your oven to 350°F. Line up two 9-inch cake pans with parchment paper and give them a quick coat of nonstick spray. Make sure your butter, eggs, and milk are sitting out to warm up to room temp.

Step 02

Combine the flour with the baking powder in a medium bowl. Stash it aside. Grab another container and mix the milk and vanilla together.

Step 03

Rub the zest of your lemons into the sugar to bring out the flavor. Beat this citrus sugar with the butter and a pinch of salt until light and fluffy. Toss in each egg one at a time. Finally, start alternating your flour mix and milk mix, folding them into the batter.

Step 04

Take half the batter and spread it evenly between the two cake pans. Stir those blueberries into the rest of the batter, and layer that on top. Sprinkle the rest of the berries over both pans. Pop them in the oven for 35 to 42 minutes.

Step 05

Whip the butter and salt together until airy. Slowly add in your sifted powdered sugar, lemon juice, and vanilla. Beat it all until you get a fluffy frosting.

Step 06

If your cakes aren’t flat on top, trim them to level them out. Spread a cup of frosting between the two layers, then use the rest to coat the top and sides.

Notes

  1. Room temp stuff makes everything blend better
  2. You can use frozen or fresh blueberries and it’ll still taste great

Tools You'll Need

  • Two 9-inch round cake pans
  • Electric mixer, either hand or stand
  • Parchment paper for lining pans
  • Microplane or zesting tool

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy products
  • Contains eggs in the recipe
  • Made with wheat flour

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~