Blueberry Lemon Cake Recipe

Southern Living Blueberry Lemon Cake sliced and ready to serve — Photo:
Caitlin Bensel, Food Stylist: Torie Cox

Active Time:

45 mins

Bake Time:

25 mins

Cool Time:

1 hr

Chill Time:

30 mins

Total Time:

2 hrs 40 mins

Servings:

Blueberries and lemons are simply a match made in heaven, and they come together in perfect harmony in our blueberry-lemon cake. This lovely layer cake will be the belle of the ball at any spring soiree.

If you're new to decorating layer cakes, don't worry—this cake doesn't require much fuss. A simple garnish of fresh blueberries goes a long way (if you're feeling fancy, feel free to add some candied lemon slices). No time to put together an entire layer cake, but still want a dessert that will impress? This recipe would also make great cupcakes.

Learn how to make blueberry-lemon cake, and share it with friends and family for the ultimate spring dessert.

What Does Blueberry-Lemon Cake Taste Like?

The fruit's sweet, floral flavor pairs well with tart and tangy lemons and buttermilk—both of which star in these tender cake layers. The cake layers are perfumed with a subtle hint of lemon zest and juice, and the frosting is light and fruity.

Ingredients for Blueberry-Lemon Cake

Most of the ingredients for this fruit-forward layer cake can be found right in your pantry. To make blueberry-lemon cake, you'll need:

For the cake:

Granulated sugar: Sweetens the cake.
Unsalted butter: For a buttery flavor and tender crumb.
Grated lemon zest: Adds a hint of citrusy zing.
Large eggs: Binds the batter and gives the cake structure.
Baking powder: Helps lift the cake for a light and fluffy result.
Kosher salt: Enhances the overall flavor.
Baking soda: Reacts with the acidity of buttermilk give the cake additional lift.
All-purpose flour: The base of the cake.
Whole buttermilk: Adds a tangy moisture.
Vanilla extract: For depth of flavor.
Fresh blueberries: For pops of fresh blueberries throughout the cake. If substituting for frozen, rinse and dry before folding into the batter to keep the color from leaching into the cake batter.

For the frosting:

Fresh blueberries: Pureed for a bright, fresh, blueberry flavor and vibrant color.
Lemon zest and juice: Adds brightness and acidity to balance the sweetness of the frosting and to enhance the blueberry flavor and color.
Unsalted butter: The base of the creamy frosting.
Powdered sugar: Sweetens and thickens the frosting.
Kosher salt: Enhances the overall flavor.

Southern Living Blueberry Lemon Cake ingredients — Caitlin Bensel, Food Stylist: Torie Cox

How To Make Blueberry-Lemon Cake

This cake is a labor of love, but each step is completely worthwhile. Full instructions are below, but here's a brief recap before you get started:

Step 1. Prepare the cake pans: Grease and coat ound cake pans with butter and flour.
Step 2. Cream butter and sugar: Beat sugar, butter, and zest until light and fluffy. Add eggs one at a time, beating after each addition.
Step 3. Prepare cake batter: Whisk to combine dry ingredients. In a separate bowl, whisk together buttermilk, vanilla, and lemon juice. With mixer on low, beat in flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour. Toss together blueberries and remaining flour, and gently fold into batter. Portion batter evenly into pans.
Step 4. Bake the cake layers: Bake, then cool in pans 10 minutes, then unmold onto wire racks and cool completely. Trim layers if needed.
Step 5. Prepare the frosting: Puree blueberries and lemon juice until mostly smooth. Beat butter and lemon zest until creamy. Gradually beat in powdered sugar alternately with blueberry puree until combined. Beat until light and fluffy, adding additional puree as needed to reach a spreadable consistency.

Step 6. Assemble the cake: Top each cake layer with frosting and spread evenly to coat as you stack. Spread a thin layer of frosting over top and sides of cake. Chill until firm.
Step 7. Decorate: Spread remaining frosting over top and sides of cake. Smooth sides of cake and run a small spatula on the top of the cake from the center to the edge while rotating on a turntable to create a swirl. Garnish with blueberries.

How do I prevent blueberries from sinking to the bottom of cakes?

Cutting into a blueberry loaf cake or muffin and finding all the berries at the bottom can be a frustrating experience. The same issue can happen when making layer cakes. To avoid this unfortunate result, coat the blueberries lightly with flour to help keep them suspended in the batter as the cake layers bake.

Flour isn't sticking? Try mixing the blueberries with a splash of lemon juice first, then tossing into flour for a thorough coating.

Blueberry-Lemon Cake Variations

To give this blueberry-lemon cake a unique twist, consider these variation ideas:

Flavorings: Swap the vanilla extract in the cake batter for almond, orange, or lemon extract.
Spice: Add a hint of ground cinnamon, cardamom, or nutmeg to the cake batter for a touch of warmth.
Mix-ins: Fold other types of berries, white chocolate chips, chopped nuts, or other additions into the cake batter as desired before baking.
Layers: Spread blueberry jam or lemon curd over the cake layers before topping with frosting for a fruity addition.
Garnishes: Finish the cake with rosettes of blueberry frosting, candied lemon peel or lemon slices, edible flowers, or candied nuts.

Our Tips for the Best Blueberry-Lemon Cake

For the best blueberry-lemon cake, keep these simple tips in mind:

Cream until fluffy: Cream the butter until light and fluffy for a cake with a light, tender crumb.
Don't overmix: Avoid overmixing the batter, which could cause the cake to become dense or rubbery.
Divide batter evenly: Weigh or measure the batter to ensure even layers.
Avoid overbaking: Bake just until a wooden pick comes out clean to keep the cake moist.
Chill before frosting: If you have time, chill the cake layers in the refrigerator or freezer until cold before frosting. This will help keep the cake from sliding while stacking.
Add liquid sparingly: Only add enough blueberry puree to barely bring the frosting ingredients together. Then keep beating for a minute or so. If the mixture becomes smooth and spreadable, stop there or whip a bit more to lighten. If it's just too thick to spread, beat in a spoonful of puree at a time as needed.

Can I Make Blueberry-Lemon Cake Ahead?

Making a layer cake can be broken up into a few different steps to make the process even easier:

Bake and freeze: Bake and freeze the cake layers up to 2 months in advance. Make sure to wrap well in plastic wrap before storing, then thaw overnight in the refrigerator before frosting and decorating.
Make the frosting ahead: Prepare the frosting up to 2 days in advance. Store in an airtight container in the refrigerator, and bring to room temperature when ready to frost.
Chill the completed cake: You can also frost the cake, chill until firm, then wrap and refrigerate up to 2 days before serving, or freeze for up to 2 months. Bring to room temperature and garnish with blueberries fresh before serving.

How To Store Leftover Blueberry-Lemon Cake

Store leftover slices of blueberry-lemon cake well-wrapped or in an airtight container in the refrigerator for up to five days. You can also freeze the cake, preferably in individually-wrapped slices for quick thawing, for up to two months. Bring to room temperature before serving.

More Fruit-Forward Layer Cake Recipes You'll Love

If you love fruity layer cakes, these citrusy, berry-laden, and tropical cakes might be just what the doctor ordered:

Editorial contributions by Katie Rosenhouse.

Blueberry Lemon Cake with server — Caitlin Bensel, Food Stylist: Torie Cox

Ingredients

Cake Layers:

2 cups granulated sugar
1 cup (8 oz.) unsalted butter, softened, plus more for cake pans
1 Tbsp. grated lemon zest, plus 1/4 cup fresh juice, divided (from 2 to 3 medium [13 1/2 oz. total] lemons)
4 large eggs, at room temperature
1 tsp. baking powder
3/4 tsp. kosher salt
1/2 tsp. baking soda
3 cups (about 12 3/4 oz.), plus 1 Tbsp. all-purpose flour, divided, plus more for cake pans
1 1/4 cups whole buttermilk, at room temperature
2 tsp. vanilla extract
1 1/2 cups fresh blueberries (from 2 [6-oz.] containers)

Frosting:

1 cup fresh blueberries (from 1 [6-oz.] container), plus more for garnish
2 Tbsp. grated lemon zest, plus 1 Tbsp. fresh juice, divided (from 2 to 3 medium [13 1/2 oz.] lemons)
2 cups (16 oz.) unsalted butter, softened
1 (32-oz.) pkg. powdered sugar
3/4 tsp. kosher salt

Directions

Prepare the oven and cake pans:

Preheat oven to 350°F. Grease 3 (8-inch) round cake pans with butter; coat evenly with flour, shaking out excess. Set aside.

Caitlin Bensel, Food Stylist: Torie Cox
Cream butter and sugar:

Beat sugar, butter, and lemon zest with a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 4 minutes, stopping to scrape down sides of bowl as needed. Add eggs, 1 at a time, beating just until combined after each addition and stopping to scrape down sides of bowl as needed.

Caitlin Bensel, Food Stylist: Torie Cox
Make cake batter:

Whisk together baking powder, salt, baking soda, and 3 cups of the flour in a medium bowl until well combined.

Caitlin Bensel, Food Stylist: Torie Cox

Whisk together buttermilk, vanilla, and lemon juice in a small bowl until combined.

Caitlin Bensel, Food Stylist: Torie Cox

With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture, beating until nearly combined after each addition. Toss together blueberries and remaining 1 tablespoon flour in a medium bowl.

Caitlin Bensel, Food Stylist: Torie Cox

Gently fold blueberry mixture into batter just until combined.

Caitlin Bensel, Food Stylist: Torie Cox
Add batter to pans:

Divide batter evenly between prepared cake pans; smooth into an even layer using a small offset spatula. Tap cake pans on a kitchen towel-lined countertop several times to evenly spread batter and get rid of any air bubbles.

Caitlin Bensel, Food Stylist: Torie Cox
Bake Cake Layers:

Bake in preheated oven until a wooden pick inserted in center of cakes comes out clean, 22 to 25 minutes. Let cool in cake pans on wire racks 10 minutes.

Caitlin Bensel, Food Stylist: Torie Cox
Cool Cake Layers:

Remove cake layers from cake pans, and place on wire racks; let cool completely, about 1 hour to 1 hour, 30 minutes. Trim cooled cake layers flat using a serrated knife.

Caitlin Bensel, Food Stylist: Torie Cox
While Cake Layers cool, prepare the Frosting:

Process blueberries and lemon juice in a blender or food processor until mostly smooth, 1 to 2 minutes.

Caitlin Bensel, Food Stylist: Torie Cox

Measure out 1/3 cup blueberry puree, and set aside. Beat butter and lemon zest with a stand mixer fitted with a paddle attachment on medium speed until creamy, 1 to 2 minutes, stopping to scrape down sides of bowl as needed. With mixer on low speed, gradually add powdered sugar and salt, alternately with reserved blueberry puree, beating just until combined after each addition. Increase mixer speed to medium; beat until light and fluffy, 1 to 2 minutes, beating in remaining blueberry puree, 1 tablespoon at a time as needed, until frosting is smooth and thick but spreadable. Place 1 1/2 cups frosting in a piping bag fitted with a 1/2-inch French open star piping tip; set aside.

Caitlin Bensel, Food Stylist: Torie Cox
Assemble the Cake:

Place 1 cake layer on a platter or cake stand. Spread 1 cup frosting over top.

Caitlin Bensel, Food Stylist: Torie Cox

Repeat with second cake layer and 1 cup frosting. Top with third cake layer, trimmed side down. Using a large offset spatula, spread a very thin layer of frosting over top and sides of cake to form a crumb coat. Chill until frosting is firm and set, about 30 minutes.
Finish frosting cake:

Spread remaining frosting over top and sides of cake. Pipe reserved frosting around top edge of cake as desired. Garnish with additional blueberries. Serve immediately, or chill cake until frosting is firm, 20 to 30 minutes (for clean slices).

Caitlin Bensel, Food Stylist: Torie Cox

Frequently Asked Questions

Do my cake ingredients need to be at room temperature?

Room temperature eggs and dairy work into batters more uniformly, bonding more easily with other ingredients and ensuring a smooth mix.
Can I use frozen blueberries for blueberry-lemon cake?

You can use frozen blueberries for this cake. Rinse and dry, but use frozen to fold into the cake batter, or thaw and puree for the frosting.
What other frosting pairs well with blueberry-lemon cake?

A variety of frostings pair well with this citrusy, fruity cake, including cream cheese frosting, vanilla buttercream, mascarpone frosting, white chocolate-cream cheese frosting, and more.