Name: Lemon Blueberry Cake Recipe
Prep time: 20 min
Cook time: 30 min
Ingredients: 2 ½ cups all-purpose flour – sifted for a light (fluffy texture); 2 ½ tsp baking powder – helps the cake rise beautifully; ½ tsp salt – balances sweetness; 1 ½ cups granulated sugar – adds sweetness and structure; 1 cup unsalted butter (softened – gives a creamy, tender crumb); ¾ cup milk – adds moisture and richness (dairy-free milk works too); ½ cup sour cream – keeps the cake super moist (plain Greek yogurt is a great substitute); 4 egg whites – for a lighter (more tender cake (or use whole eggs and halve sour cream)); Zest of 2 lemons – adds a fresh (aromatic zing); 2 tbsp lemon juice – enhances lemon flavor; 1 tsp vanilla extract – rounds out flavors; 1 ½ cups fresh blueberries – you can use frozen if thawed and dried (toss with flour to prevent sinking)

Do Share Recipe

I have to admit, every time I bake this Lemon Blueberry Cake Recipe, my kitchen smells like a bright, fresh summer day! The combination of tart lemon and sweet blueberries never fails to make me smile. I love how moist and tender this cake turns out, with a delicate balance of flavors that feels both light and indulgent.

It’s my go-to recipe when I want to impress friends without spending hours in the kitchen. You might also enjoy a Thai Red Curry Soup Recipe for a savory treat on a chilly day! I can’t wait to share this recipe with you so you can enjoy it too!

Ingredients

Here’s everything you need to make this delicious cake perfectly:

2 ½ cups all-purpose flour – sifted for a light, fluffy texture
2 ½ tsp baking powder – helps the cake rise beautifully
½ tsp salt – balances sweetness
1 ½ cups granulated sugar – adds sweetness and structure
1 cup unsalted butter, softened – gives a creamy, tender crumb
¾ cup milk – adds moisture and richness (dairy-free milk works too)
½ cup sour cream – keeps the cake super moist (plain Greek yogurt is a great substitute)
4 egg whites – for a lighter, more tender cake (or use whole eggs and halve sour cream)
Zest of 2 lemons – adds a fresh, aromatic zing
2 tbsp lemon juice – enhances lemon flavor
1 tsp vanilla extract – rounds out flavors
1 ½ cups fresh blueberries – you can use frozen if thawed and dried, toss with flour to prevent sinking

Note: Serves approximately 12-16 slices depending on portion size. You can also pair this dessert with a Raffaello Coconut Tiramisu Recipe for a tropical twist in your dessert menu.

Variations

You can customize this cake to suit your needs:

Use coconut or almond milk for a dairy-free version
Substitute sugar with a natural sweetener for a sugar-free option
Add poppy seeds for extra texture and flavor
Swap blueberries with raspberries or blackberries for a different berry twist

Cooking Time

Prep Time: 20 minutes
Cooking Time: 25–30 minutes
Total Time: 50 minutes

Equipment You Need

Stand mixer or hand mixer – to cream butter and sugar
Mixing bowls – for dry and wet ingredients
3 six-inch cake pans – for layering
Spatula – for folding blueberries and smoothing batter
Wire rack – to cool cakes evenly
Saucepan – for blueberry reduction if making buttercream

How to Make Lemon Blueberry Cake

Preheat and Prepare Pans

Preheat your oven to 350°F (175°C). Grease and flour three 6-inch pans for even baking. Toss the blueberries and lemon zest with a little flour to prevent them from sinking.

Mix Dry Ingredients

In a large bowl, sift together flour, baking powder, salt, and sugar. Whisk them until combined to ensure even distribution for a light and fluffy cake texture.

Mix Wet Ingredients

In another bowl, whisk milk, sour cream, egg whites, lemon juice, zest, and vanilla. Set aside while you cream the butter to save time.

Cream Butter and Combine

Beat softened butter until light and fluffy. Gradually mix in dry ingredients, then slowly add wet ingredients. Fold in the blueberry mixture carefully to keep berries intact.

Bake the Cake

Divide batter evenly into pans and bake 25–30 minutes, or until a toothpick inserted comes out clean. Let cakes cool on wire racks before assembling.

Prepare Buttercream

Make lemon buttercream and blueberry buttercream separately. Mix part of the buttercream with blueberry reduction for a vibrant flavor. Use lemon buttercream at the edges and blueberry in the center for layered frosting.

Assemble the Cake

Layer cakes with buttercream, smoothing the exterior with a spatula. Decorate with piped dollops of buttercream and top with frozen or fresh berries for a visually appealing finish.

Additional Tips for Making This Recipe Better

I always make sure to separate blueberries before folding them in to prevent clumps.
I prefer using fresh lemon zest over bottled for maximum flavor.
I chill my cakes slightly before frosting to avoid melting the buttercream.
I like to lightly brush cake layers with lemon syrup for extra moistness.

How to Serve Lemon Blueberry Cake

Serve chilled or at room temperature. Garnish with a few fresh blueberries and a sprinkle of lemon zest for a pop of color. Slice neatly with a warm knife for clean layers, and pair with tea or coffee for a perfect afternoon treat.

Nutritional Information

Here’s a rough estimate per slice (12 slices):

Calories: 350
Protein: 4g
Carbohydrates: 50g
Fat: 14g

Make Ahead and Storage

Storing

Store in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate.

Freezing

Freeze unfrosted layers wrapped in plastic for up to 2 months. Frost after thawing.

Reheating

Serve chilled or let slices sit at room temperature for 20 minutes for best texture.

Why You’ll Love This Recipe

Here’s why I keep coming back to this cake:

Quick and easy to prepare without compromising flavor
Bright, refreshing taste from lemon and berries
Moist, tender crumb that melts in your mouth
Highly customizable for dietary needs or flavor variations
Perfect for celebrations or casual get-togethers

This Lemon Blueberry Cake is a must-try for anyone who loves a light, fruity dessert. Each bite bursts with fresh lemony brightness and sweet blueberry goodness, making it my favorite summer treat!

Ben Carraoli