Few desserts feel as inviting as a homemade Lemon Blueberry Cake cooling on the counter. This version balances soft lemon crumb, bursts of juicy berries, and a smooth cream cheese topping that brings everything together. The citrus flavor tastes clean, not sharp, while the blueberries add natural sweetness in every bite. Whether you bake it in a simple pan or stack it into layers, this Lemon Blueberry Cake fits spring gatherings, summer parties, and everyday baking alike.

Story

This Lemon Blueberry Cake comes from the kind of recipe you return to year after year because it always works. It started as a simple lemon cake, yet blueberries quickly became part of the batter once their color and flavor proved too good to ignore. Over time, this Lemon Blueberry Cake earned its place as a trusted dessert for birthdays, showers, and casual weekends. The tender crumb stays moist, the lemon flavor tastes fresh, and the blueberries hold their shape. Finished with cream cheese frosting, this Lemon Blueberry Cake feels familiar, comforting, and just special enough to share.

Ingredients

The ingredients stay straightforward and focus on balance, freshness, and texture. This recipe uses cake flour for softness, real lemon juice and zest for flavor, and fresh blueberries for the best results. You will also prepare a smooth cream cheese frosting, which pairs perfectly with the citrus notes and highlights the bold Lemon Cake Recipe base while creating a memorable Blueberry Dessert experience.

3 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk, room temperature
1/3 cup freshly squeezed lemon juice
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
2 tablespoons lemon zest
2 teaspoons vanilla extract
4 large eggs, room temperature
2 cups fresh blueberries
2 teaspoons flour for coating berries

Cream Cheese Frosting (9×13 pan)

1/2 cup unsalted butter, softened
8 ounces brick-style cream cheese
1 teaspoon lemon juice
3 to 4 cups powdered sugar
1 tablespoon whipping cream, as needed

Step-by-Step Instructions

Preparing the Ingredients

Preheat the oven to 350°F and grease the baking pan thoroughly. Sift the flour, baking powder, baking soda, and salt into a bowl and whisk until combined. Mix the buttermilk and lemon juice together and set aside. In a large bowl, beat the butter, sugar, and lemon zest until light and fluffy, then add vanilla and eggs one at a time, mixing well after each addition.

Cooking Instructions

Mix the dry ingredients into the butter mixture in three additions, alternating with the milk mixture. Keep the mixer on low speed and stop as soon as the batter looks smooth. Toss the blueberries with flour and gently fold them into the batter. Pour the batter into the prepared pan and bake until the top feels springy and a toothpick comes out clean, then cool completely before frosting.

Tips for Perfect Results

Common Mistakes to Avoid

Overmixing causes dense cake, so stop mixing once the flour disappears. Skipping the step of coating blueberries often leads to sinking berries. Baking before the oven reaches full temperature can affect rise and texture. Warm cake should never meet frosting, as it causes melting and sliding.

Pro Tips for Better Flavor

Fresh lemons always deliver brighter taste than bottled juice. Cake flour creates a lighter crumb, but proper measuring matters. Chilling cake layers before frosting helps with clean edges. For extra citrus depth, add a pinch of lemon zest to the frosting without overpowering the cake.

Serving and Storage

How to Serve

Serve this cake slightly chilled or at cool room temperature for the best texture. Clean slices come from a thin, sharp knife wiped between cuts. Fresh blueberries and thin lemon slices add simple decoration, while the smooth Cream Cheese Frosting provides richness without heaviness, making it ideal for Spring Baking tables.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to four days. For longer storage, freeze unfrosted cake layers tightly wrapped for up to two months, then thaw overnight in the fridge before decorating.

Conclusion

This Lemon Blueberry Cake delivers consistent results with dependable ingredients and clear steps. The flavors stay balanced, the crumb stays tender, and the frosting brings everything together. Bake it once, and it often becomes the cake you choose whenever you need something fresh, reliable, and crowd-pleasing.

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Frequently Asked Questions

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance and store them wrapped in the refrigerator. Frost the cake on the day you plan to serve it for the best texture and appearance.

Can I use frozen blueberries?

Fresh blueberries work best because they hold shape and color. Frozen berries can bleed and sink, though they may still work if added directly without thawing.

Can this recipe be made as a layer cake?

Absolutely. Divide the batter evenly between round pans and reduce the bake time slightly. Chill the layers before frosting for easier assembly.