Introduction

This Lemon Blueberry Cake is a bright and moist treat, perfect for spring or any time you crave a burst of fresh citrus and sweet berries. The tender layers are filled with juicy blueberries and topped with a luscious lemon cream cheese frosting.

A tall, round cake with three smooth white cream layers is placed on a white plate over a white marbled surface. The top is decorated with a ring of white cream swirls around the edge, each topped with bright yellow lemon slices, and the center is filled with a circle of deep blue blueberries. A few scattered blueberries and lemon slices lie around the plate on the surface, adding color contrast. The texture of the cream is soft and whipped, giving a light and airy look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter (room temperature)
1 ¾ cup granulated sugar
3 eggs (room temperature)
¾ cup sour cream (room temperature)
2 tbsp vegetable oil
3 cups cake flour
3 tsp baking powder
1 tsp salt
¾ cup buttermilk (room temperature)
¼ cup lemon juice (fresh squeezed)
Zest of 1 lemon
2 cups fresh blueberries
2 cups unsalted butter (room temperature, for frosting)
8 oz cream cheese (room temperature, for frosting)
7 cups powdered sugar (for frosting)
½ tsp salt (for frosting)
1 tbsp lemon juice (freshly squeezed, for frosting)
Zest of 1 lemon (for frosting)
Lemon slices & blueberries (for decoration, optional)

Instructions

Step 1: Preheat your oven to 335° F. Prepare three 7-inch cake pans by spraying with cooking spray and lining with parchment circles.
Step 2: In the bowl of a stand mixer, cream 1 cup of room temperature unsalted butter with 1 ¾ cup granulated sugar on medium speed for 2 minutes until light and fluffy.
Step 3: On medium-low speed, add the 3 eggs, ¾ cup sour cream, and 2 tbsp vegetable oil slowly. Scrape the bowl’s sides and bottom, then continue mixing until fully combined.
Step 4: In a separate bowl, whisk together 3 cups cake flour, 3 tsp baking powder, and 1 tsp salt.
Step 5: In a liquid measuring cup, mix ¾ cup buttermilk, ¼ cup lemon juice, and zest of 1 lemon.
Step 6: On the mixer’s lowest speed, add one-third of the flour mixture, then half of the buttermilk mixture. Repeat with another third of flour and remaining buttermilk, then add the last third of flour.
Step 7: Scrape the bowl and mix on medium-low for 30 seconds until smooth. Avoid overmixing.
Step 8: Fold in 2 cups fresh blueberries gently with a spatula until evenly distributed.
Step 9: Divide batter equally among the prepared pans. Use a kitchen scale for even layers.
Step 10: Bake 35-40 minutes, until cakes spring back when touched or a toothpick inserted comes out clean. Adjust time if using different sized pans.
Step 11: Cool cakes in pans on a wire rack for 15 minutes. Run a knife around edges and invert cakes onto racks to cool completely.
Step 12: For the frosting, beat 2 cups unsalted butter and 8 oz cream cheese on medium speed for 2 minutes until smooth, scraping sides occasionally.
Step 13: Add half of 7 cups powdered sugar on low speed until combined, then add the rest and mix again.
Step 14: Mix in ½ tsp salt, 1 tbsp lemon juice, and zest of 1 lemon. Whip on medium-high for 2-3 minutes, scraping bowl sides.
Step 15: Assemble the cake by placing one layer on a cake board. Spread an even layer of frosting on top. Repeat with the second layer.
Step 16: Add the final layer and frost the entire cake with a thin crumb coat. Chill for at least 30 minutes.
Step 17: Finish frosting the cake evenly with the lemon cream cheese frosting. Decorate with lemon slices and blueberries if desired.

Tips & Variations

Use fresh blueberries rather than frozen to prevent excess moisture in the batter.
For extra lemon flavor, add a teaspoon of lemon extract to the batter or frosting.
Ensure all dairy ingredients are at room temperature for a smoother batter and frosting.
If you prefer, substitute buttermilk with ¾ cup milk plus 1 tbsp lemon juice, let sit for 5 minutes before using.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the frosting fresh. Before serving, let the cake come to room temperature for about 30 minutes. If storing longer, freeze the cake layers wrapped tightly in plastic wrap and foil for up to 2 months; thaw in the refrigerator overnight before frosting and assembling.

How to Serve

A white frosted cake with smooth textured sides stands on a white plate with a white marbled texture surface. The top layer shows a circle of fresh dark blue blueberries in the center, surrounded by white piped cream swirls. Around the edge, evenly spaced are thin bright yellow lemon slices placed upright between the cream swirls. Some extra blueberries and half a lemon rest on the plate nearby, adding to the fresh look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Frozen blueberries can be used but may add extra moisture to the batter. To reduce this, toss frozen berries in a tablespoon of flour before folding them into the batter.

Why is the cake baked at 335° F instead of the usual 350° F?

This slightly lower temperature helps the cake bake evenly and prevents over-browning, especially with the moist batter that contains sour cream and fruit.