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Lemon Blueberry Cake Recipe
Ben Carraoli

Lemon Blueberry Cake Recipe

I have to admit, every time I bake this Lemon Blueberry Cake, 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.
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Prep Time 20 minutes
Cook Time 30 minutes
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. In another bowl, whisk milk, sour cream, egg whites, lemon juice, zest, and vanilla. Set aside while you cream the butter to save time.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Notes

  • 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.