I started baking this lemon blueberry cake on a random weekend when I was tired of heavy desserts that made everyone feel like they needed a nap afterward. I wanted something soft, fresh, and a little tangy. Something that actually tasted like the season instead of just sugar.

The first time I made it, I wasn’t even sure it would work. Blueberries can be unpredictable, lemons can be bossy, and cakes can go from fluffy to sad in a heartbeat. But this one surprised me in the best way.

It’s light without being airy, fruity without being overwhelming, and it has this soft crumb that feels almost plush when you slice into it. Every bite has pops of blueberry and that clean lemon flavor that keeps you coming back for another forkful.

I also love that it looks impressive but doesn’t require any complicated decorating skills. If you can frost a cake without panicking, you can make this.

Ingredients I Used for the Recipe

• 3 cups all-purpose flour – this gives the cake structure while still keeping it tender.
• 1 1/2 cups granulated sugar – adds sweetness and helps create that soft texture.
• 1 tablespoon cornstarch – my little trick for a softer, more delicate crumb.
• 2 teaspoons baking powder – helps the cake rise nicely.
• 1/2 teaspoon baking soda – works with the buttermilk to keep things light.
• 1/2 teaspoon salt – balances all the sweetness and makes the flavors pop.
• 1/2 cup unsalted butter, softened – adds richness and flavor.
• 1/2 cup oil (canola, vegetable, or avocado) – keeps the cake extra moist even the next day.
• 3/4 cup real buttermilk – gives a slight tang and makes the texture incredibly soft.
• 2 tablespoons lemon zest – this is where the real lemon flavor lives.
• 1/4 cup fresh lemon juice – adds brightness and that perfect tart edge.
• 4 large eggs, room temperature – help bind everything and create structure.
• 1/2 teaspoon vanilla extract – rounds out the flavors without making it taste like vanilla cake.
• 2 1/2 cups blueberries (fresh or frozen) – the stars of the show.
• Lemon frosting, enough to fill and frost the cake – adds a refreshing finish.

How to make Starbucks Medicine Ball Recipe?

Step 1 – Prep the Pans and Oven

I start by preheating the oven to 350°F and preparing three round cake pans. I grease them well, line the bottoms with parchment, and lightly flour the sides. Skipping this once taught me a very frustrating lesson.

Step 2 – Mix the Dry Ingredients

In a large bowl, I whisk together flour, sugar, cornstarch, baking powder, baking soda, and salt. This step looks simple, but it makes sure everything is evenly distributed before adding fats.

Step 3 – Add the Butter Slowly

I add the softened butter one tablespoon at a time while mixing on low speed. The mixture turns sandy, almost like damp crumbs. It feels odd if you’re used to traditional creaming, but this texture is exactly right.

Step 4 – Drizzle in the Oil

Next comes the oil, poured in slowly while mixing. This combination of butter and oil is what gives the cake both flavor and long-lasting moisture.

Step 5 – Combine the Wet Ingredients Separately

In another bowl, I whisk together buttermilk, lemon zest, lemon juice, eggs, and vanilla. I always zest the lemons first because trying to zest a squeezed lemon is basically impossible.

Step 6 – Bring the Batter Together

With the mixer on low, I slowly pour the wet mixture into the dry mixture. I don’t rush this part. Pouring too fast can make the batter separate.

Step 7 – Fold in the Blueberries

I switch to a spatula and gently fold in the blueberries. Some will sink later no matter what you do, and I’ve learned not to fight that battle.

Step 8 – Divide and Bake

I divide the batter evenly between the pans and bake for about 30 minutes. The tops should spring back lightly when touched, and a toothpick should come out with a few moist crumbs.

Step 9 – Cool the Cakes Properly

I let the cakes cool in their pans for about 10 to 15 minutes before turning them out onto a rack. Trying to remove them too soon can cause breakage. I’ve done that. It hurts.

Step 10 – Frost and Assemble

Once completely cool, I frost each layer with lemon frosting, stack them, and finish the outside. Nothing fancy. Sometimes I add extra berries on top if I’m feeling energetic.

What I Learned After Making This Cake More Times Than I Planned To

Fresh lemon juice really does matter. Bottled juice makes the flavor flat, and this cake depends on that bright citrus note to balance the sweetness.

Frozen blueberries work completely fine. I toss them in straight from the freezer without thawing. If they streak the batter a little, it just gives the cake personality.

I tried coating the berries in flour once because people say it helps them stay suspended. Honestly, it didn’t change anything, so now I skip that step.

The texture of this cake is intentionally a little denser than a classic lemon cake. That helps hold the berries without turning the crumb gummy.

Tips

• Use room temperature eggs. Cold eggs don’t blend as smoothly and can make the batter look curdled.
• Don’t overmix once the liquid is added. Overmixing leads to a tougher cake.
• If you only have two pans, let the remaining batter sit on the counter while the others bake. It holds up just fine.
• Keep an eye on the cakes if baking all layers at once. Most ovens bake unevenly.
• Let the cake cool completely before frosting or the icing will melt into a slippery mess.
• Store leftovers in the fridge after a few hours, especially if your kitchen is warm.

How I Serve It and Why It Never Lasts Long

I like serving this cake slightly chilled because the lemon flavor tastes sharper and the frosting firms up just enough. It makes each slice clean and neat, even if the inside is bursting with berries.

This is the kind of dessert that works for brunch, birthdays, spring gatherings, or honestly just a Tuesday when you want something cheerful. It feels special without being fussy.

Every time I make it, someone asks for the recipe before they even finish their slice. That’s usually how I know a cake is worth keeping around.

If you want something fruity, soft, and full of real flavor instead of just sweetness, this one delivers. I keep coming back to it, and I don’t see that changing anytime soon.

Print Recipe

Lemon Blueberry Cake Recipe

Author: katie Smith Cooking Method: Baking Cuisine: American Courses: Desserts Recipe Keys: B brunch L layered cake S summer dessert

Difficulty: medium Prep Time 30 mins Cook Time 30 mins Rest Time 15 mins Total Time 1 hr 15 mins

Cooking Temp: 175  C Servings: 12 Estimated Cost: $ 25 Calories: 485

Best Season: Spring, Summer

Description

This Lemon Blueberry Cake is the ultimate dessert for spring celebrations and special occasions. Each fluffy layer is studded with fresh blueberries and frosted with a bright, refreshing lemon icing. Using the reverse creaming method ensures a soft, plush crumb that perfectly suspends the fruit. Whether you are hosting an Easter brunch or a summer garden party, this cake delivers a burst of citrus and berry flavor in every bite.

ingredients

Servings

Cake Ingredients

• 3 cups all-purpose flour (375g)
• 1.5 cups granulated sugar (300g)
• 1 Tablespoon cornstarch (for soft texture)
• 2 teaspoons baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon table salt
• 0.5 cup unsalted butter (113g, softened and cut into pieces)
• 0.5 cup canola or vegetable oil (120ml)
• 0.75 cup buttermilk (180ml, room temperature)
• 2 Tablespoons lemon zest (freshly zested before juicing)
• 0.25 cup lemon juice (60ml, fresh-squeezed preferred)
• 4 large eggs (room temperature)
• 0.5 teaspoon vanilla extract
• 2.5 cups blueberries (340g, fresh or frozen (do not thaw if frozen))

Frosting

• 1 batch lemon frosting (or cream cheese variation)

Instructions

Preparation

1. Preheat and Prep Pans

   Preheat your oven to 175°C (350°F). Grease and flour three 8-inch round cake pans thoroughly, and line the bottoms with parchment paper.
   Ensure pans are well-prepped to prevent sticking.
   Mark as complete

2. Combine Dry Ingredients

   In a large bowl, whisk together the flour, sugar, cornstarch, baking powder, baking soda, and salt until well combined.
   Mark as complete

Making the Batter

1. Add Butter (Reverse Creaming)

   Using an electric mixer on low speed, add the softened butter one tablespoon at a time to the dry ingredients. Mix after each addition until the mixture resembles coarse sand.
   This method ensures a tender crumb.
   Mark as complete

2. Add Oil

   While mixing on low speed, slowly drizzle in the oil until fully incorporated.
   Mark as complete

3. Mix Wet Ingredients

   In a separate bowl or large measuring cup, whisk together the buttermilk, lemon zest, lemon juice, eggs, and vanilla extract until smooth.
   Mark as complete

4. Combine Wet and Dry

   With the mixer on low speed, slowly drizzle the buttermilk mixture into the flour mixture. Mix until the batter is smooth and completely combined.
   Do not overmix.
   Mark as complete

5. Fold in Blueberries

   Use a spatula to gently fold the blueberries into the batter. If using frozen berries, do not thaw them first to prevent bleeding.
   Be gentle to avoid crushing the berries.
   Mark as complete

Baking and Assembly

1. Bake

   Evenly divide the batter among the prepared pans. Bake for 30 minutes, or until the surface springs back to the touch and a toothpick inserted in the center comes out with only a few moist crumbs.
   If baking all three pans at once, rotate them halfway through for even cooking.
   Mark as complete

2. Cool

   Allow the cakes to cool in the pans for 10–15 minutes. Then, run a knife around the edges and invert them onto a cooling rack to cool completely.
   Cakes must be completely cool before frosting.
   Mark as complete

3. Frost and Decorate

   Once cooled, frost the layers with your batch of lemon frosting. Decorate as desired with extra blueberries or lemon slices.
   Store in the fridge if not serving immediately.
   Mark as complete

Nutrition Facts

Servings 12

Serving Size 1 slice

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Amount Per Serving

Calories 485kcal

% Daily Value *

Total Fat 22gg34%

Saturated Fat 7gg35%

Trans Fat 0gg

Cholesterol 85mgmg29%

Sodium 240mgmg10%

Potassium 145mgmg5%

Total Carbohydrate 68gg23%

Dietary Fiber 2gg8%

Sugars 42gg

Protein 5gg10%

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Calcium 80mg mg

Iron 1.5mg mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Frozen vs. Fresh Berries: You can use frozen blueberries without thawing. Note that wild blueberries may streak the batter purple, creating a tie-dye effect.
• Cream Cheese Variation: For a tangier frosting, add 4 oz of softened cream cheese to the lemon frosting recipe. You may need up to an extra cup of powdered sugar to maintain consistency.
• Baking in Batches: If your oven only fits two pans, let the remaining batter sit on the counter while the first batch bakes. The reverse creaming method keeps the batter stable.
• Storage: This cake can sit at room temperature for a few hours, but should be stored in an airtight container in the refrigerator afterwards due to the fresh fruit and frosting.

Keywords: lemon blueberry cake, spring cake, celebration cake, lemon frosting, berry dessert, layer cake, fresh lemon cake