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Zesty Lemon Blueberry Cake That Steals the Show

Lemon Blueberry Cake

Rebecca Blumer
This Lemon Blueberry Cake brings VIP-level flavor with minimal effort—zesty lemon, juicy blueberries, and a soft crumb that stays moist for days. Dress it up with cream cheese frosting or keep it light with lemon glaze. Either way, it disappears fast. Save a slice for yourself—you earned it.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 20 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12 Slices
Calories 420 kcal

Equipment

  • 8-inch Round Cake Pans
  • Mixing Bowls
  • Whisk
  • Electric Mixer
  • Wire rack

Ingredients
 

Cake

  • 2 3/4 cups all-purpose flour plus 1 tbsp for blueberries
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp fine sea salt
  • 1 1/2 cups granulated sugar rubbed with lemon zest
  • zest of 2 large lemons
  • 1/2 cup unsalted butter melted and cooled
  • 1/3 cup neutral oil canola or light olive oil
  • 3 large eggs at room temperature
  • 2 tsp vanilla extract
  • 1 1/4 cups buttermilk at room temperature
  • 3 tbsp fresh lemon juice
  • 2 cups fresh blueberries rinsed and dried

Frosting

  • 8 oz cream cheese cold but workable
  • 1/2 cup unsalted butter room temperature
  • 3 1/2 cups powdered sugar sifted
  • zest of 1 lemon
  • 1–2 tbsp fresh lemon juice to taste
  • 1 pinch salt

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment and lightly flour the sides.
  • In a large bowl, rub lemon zest into sugar until fragrant and slightly damp.
  • In a separate bowl, whisk together flour (reserve 1 tbsp), baking powder, baking soda, and salt.
  • Whisk together melted butter, oil, eggs, vanilla, buttermilk, and lemon juice until smooth.
  • Add dry ingredients to the sugar bowl. Pour in wet mixture and whisk just until combined.
  • Toss blueberries with reserved flour and fold gently into batter.
  • Divide batter between pans and smooth tops. Bake 25–30 minutes, until toothpick comes out with moist crumbs.
  • Cool cakes in pans 10 minutes, then transfer to wire racks to cool completely.
  • Beat butter and cream cheese until creamy. Add powdered sugar, lemon zest, lemon juice, and salt. Beat until fluffy.
  • Frost the first layer, top with second, and coat the entire cake. Chill for cleaner slicing.

Notes

You can substitute buttermilk with 1 1/4 cups milk + 1 tbsp lemon juice or vinegar. Let sit 5 mins. For cupcakes, bake 18–20 mins. For 9x13 pan, bake 30–35 mins.

Nutrition

Calories: 420kcalCarbohydrates: 55gProtein: 5gFat: 22gSaturated Fat: 12gCholesterol: 90mgSodium: 310mgPotassium: 120mgFiber: 1gSugar: 34gVitamin A: 650IUVitamin C: 4mgCalcium: 80mgIron: 1.5mg
Keyword Blueberry, Cake, Lemon
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