Hey friends, gather around! I’m sharing my favorite Blueberry Lemon Cake Recipe today. It’s a moist, zesty cake bursting with juicy blueberries. Perfect for our summer hangouts or any cozy get-together.

Why I Love This Cake

This cake is my summer vibe in dessert form. The lemon’s tang dances with sweet blueberries. It’s light, fluffy, and never too sweet. I’ve baked it for barbecues, birthdays, and even quiet evenings at home.

It always gets rave reviews. The texture is soft yet holds those berries perfectly. Plus, it’s easy to whip up. Let’s dive into how I make it!

Blueberry Lemon Cake Recipe

Ingredients and Prep Tips

Here’s what you’ll need. Each ingredient plays a role. I’ve included prep notes to make it foolproof.

• All-Purpose Flour (2 cups): Use a scale for accuracy; about 240g. Spoon it into your measuring cup and level it off. This keeps the cake tender, not dense.
• Baking Powder (2 tsp): Fresh is best; check the expiration date. It gives the cake its lift. Sift it with the flour for even mixing.
• Salt (1/4 tsp): Just a pinch enhances flavors. Use fine sea salt, not coarse. It blends seamlessly into the batter.
• Unsalted Butter (1/2 cup, softened): Room temperature is key; it should dent when pressed. Cream it well for a fluffy texture. I use high-quality butter for richer flavor.
• Granulated Sugar (1 cup): Standard white sugar works. It sweetens without overpowering the lemon and berries. Cream it with butter until light.
• Eggs (2 large): Bring to room temperature for smooth mixing. Crack into a separate bowl to avoid shell bits. They add structure and richness.
• Sour Cream (1 cup): Full-fat sour cream adds moisture and tang. Room temperature blends better. It’s my secret for a velvety crumb.
• Vegetable Oil (1/2 cup): Keeps the cake moist even days later. Use a neutral oil like canola. It complements the butter’s flavor.
• Vanilla Extract (1 tsp): Pure vanilla, not imitation, for warmth. A little goes a long way. It rounds out the lemony notes.
• Lemon Zest (from 2 lemons): Zest only the yellow part; the white pith is bitter. Use a microplane for fine zest. It’s where the lemon flavor shines.
• Lemon Juice (2 tbsp, fresh): Squeeze fresh lemons for bright flavor. Strain to remove pulp and seeds. It adds a zesty kick.
• Fresh Blueberries (1 lb): Firm, plump berries are ideal. Rinse and pat dry gently. Toss in flour to prevent sinking in the batter.
• Cornstarch (1 tbsp, for berries): Coats blueberries to keep them suspended. Mix lightly to avoid crushing. It also absorbs excess moisture.

For the frosting, I go with a lemon cream cheese frosting. Here’s what you need:

• Cream Cheese (8 oz, softened): Full-fat for richness; let it soften for easy mixing. Avoid low-fat versions; they make runny frosting.
• Unsalted Butter (1/2 cup, softened): Again, room temperature for smooth blending. It balances the tangy cream cheese. Use good-quality butter.
• Powdered Sugar (3 cups): Sift to remove lumps for a silky texture. Adjust to taste for sweetness. It thickens the frosting perfectly.
• Lemon Juice (1 tbsp, fresh): Freshly squeezed for vibrancy. A little adds tang without thinning the frosting. Strain for smoothness.
• Lemon Zest (1 tsp): Adds extra lemony zing. Zest finely and mix in last. It makes the frosting pop visually and flavor-wise.

Equipment You’ll Need

No fancy gadgets required. A stand mixer or hand mixer works fine. I use a 9-inch springform pan for easy release. Parchment paper and a cooling rack are must-haves.

You’ll also need mixing bowls, a whisk, and a spatula. A microplane for zesting is handy. Keep a toothpick for doneness testing. Basic kitchen stuff, right?

Step-by-Step Baking Process

Let me walk you through how I make this cake. It’s straightforward but needs attention. Follow these steps, and you’ll nail it.

Step 1: Prep the Pan and Oven

Preheat your oven to 350°F (175°C). Butter a 9-inch springform pan generously. Line the bottom with parchment paper. This ensures the cake pops out easily.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk flour, baking powder, and salt. Sift them together for even distribution. Set this aside. It’s the cake’s foundation.

Step 3: Cream Butter and Sugar

In a large bowl, beat butter and sugar. Use high speed for 3-4 minutes until pale and fluffy. This aerates the batter. Scrape down the bowl often.

Step 4: Add Eggs and Wet Ingredients

Add eggs one at a time, beating well. Mix in sour cream, oil, vanilla, lemon zest, and lemon juice on low speed. It should look smooth and creamy. Don’t overmix here.

Step 5: Combine Wet and Dry

Add the dry mix to the wet in three parts. Whisk gently after each addition. Stop when just combined. Overmixing makes the cake tough.

Step 6: Prep the Blueberries

Toss blueberries with cornstarch in a small bowl. Gently fold them into the batter with a spatula. This keeps them evenly distributed. Be gentle to avoid smashing berries.

Step 7: Bake the Cake

Pour batter into the prepared pan. Smooth the top with a spatula. Bake for 40-45 minutes. Check with a toothpick; it should come out clean.

Step 8: Cool the Cake

Let the cake cool in the pan for 10 minutes. Run a knife around the edge, then release the springform. Transfer to a cooling rack. Let it cool completely.

Step 9: Make the Frosting

Beat cream cheese and butter until creamy. Add powdered sugar gradually, then lemon juice and zest. Mix until smooth. Adjust sugar for desired thickness.

Step 10: Frost and Decorate

Spread frosting over the cooled cake. Use an offset spatula for swirls. Top with extra blueberries and lemon zest. It looks as good as it tastes!

Tips for the Perfect Cake

I’ve learned a few tricks over the years. Room-temperature ingredients blend better. Don’t skip tossing blueberries in cornstarch; it prevents sinking. Check your oven temp with a thermometer.

If using frozen berries, don’t thaw them. Rinse briefly, pat dry, and toss with cornstarch. Overloading berries weighs down the cake. Stick to 1 pound max.

Storing and Freezing

This cake stays fresh for 3 days at room temp, covered. In the fridge, it lasts 5 days in an airtight container. I’ve frozen it, too, and it works great.

Cool the cake completely before freezing. Wrap tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw at room temp before frosting.

Serving Suggestions

I love serving this warm with vanilla ice cream. It’s also great with whipped cream or a dusting of powdered sugar. Pair it with coffee or tea for brunch.

For parties, slice it into wedges and garnish with lemon slices. It’s a showstopper on any dessert table. Kids and adults devour it. You can’t go wrong.

Nutritional Breakdown

Here’s a rough estimate per slice (based on 12 servings):

Nutrient	Amount
Calories	350 kcal
Carbohydrates	45g
Protein	5g
Fat	18g
Saturated Fat	9g
Cholesterol	60mg
Sodium	200mg
Fiber	1g
Sugar	30g

This varies based on ingredients and portion size. Use a nutrition calculator for precision. It’s indulgent but worth every bite.

Why This Recipe Works

The balance of flavors is key. Lemon zest and juice cut through the sweetness. Blueberries add juicy pops of flavor. Sour cream and oil ensure a moist crumb.

The cornstarch trick keeps berries suspended. The frosting’s tang complements the cake perfectly. It’s forgiving for beginners but impressive for pros. I’ve made it dozens of times!

Variations to Try

Switch things up sometimes. Swap blueberries for raspberries or blackberries. Add a lemon glaze instead of frosting for a lighter touch. Use yogurt instead of sour cream for extra tang.

For a gluten-free version, try a 1:1 gluten-free flour blend. I’ve also made mini cakes in muffin tins. Bake for 18-22 minutes. They’re cute and portable!

My Baking Journey with This Cake

I first made this for a friend’s birthday. It was a hit, and I’ve tweaked it over time. Reducing sugar slightly lets the fruit shine. Adding oil was a game-changer for moisture.

I once overbaked it—too dry! Now I check early with a toothpick. Each batch teaches me something new. It’s become my signature dessert.

Common Mistakes to Avoid

Don’t overmix the batter; it gets dense. Measure flour correctly to avoid a heavy cake. Use fresh baking powder for proper rise. Don’t skip the parchment paper.

If the frosting’s too thin, chill it for 30 minutes. Too many berries can make the cake soggy. Stick to the recipe’s ratios. Trust me, I’ve learned the hard way.

Pairing with Other Desserts

This cake pairs well with lighter desserts. Try it with a fruit sorbet or shortbread cookies. A berry compote on the side adds extra flair. It’s versatile for any spread.

For a dessert table, add my peach cobbler or chocolate tart. The lemon-blueberry combo balances richer flavors. It’s always the first to disappear!

Hosting Tips

This cake shines at gatherings. Bake it a day ahead to save time. Frost just before serving for the freshest look. Serve on a pretty cake stand for wow factor.

Keep extra berries for garnish. A few edible flowers make it Instagram-worthy. Your guests will think you’re a pro. It’s our little secret!

Blueberry Lemon Cake Recipe in a Nutshell

This Blueberry Lemon Cake Recipe is my go-to for a reason. It’s simple, vibrant, and crowd-pleasing. The moist texture and bright flavors make it unforgettable. Try it, and you’ll see why I’m obsessed.

I love baking this for our hangouts. It’s like summer in every bite. The recipe’s forgiving, so don’t stress. Just enjoy the process and the compliments!

Frequently Asked Questions

Can I use frozen blueberries?

Yes, but don’t thaw them. Rinse briefly, pat dry, and toss with cornstarch. This prevents a soggy cake.

How do I store this cake?

Keep it covered at room temp for 3 days or refrigerated for 5 days. Frosting holds best in the fridge.

Can I make it gluten-free?

Use a 1:1 gluten-free flour blend. Check that it includes xanthan gum for structure. Bake time may vary slightly.

Why did my blueberries sink?

You likely skipped the cornstarch step. Toss berries in cornstarch or flour to keep them suspended. Fold gently into the batter.

Can I make cupcakes instead?

Absolutely! Use the same batter for about 24 cupcakes. Bake at 350°F for 18-22 minutes. Frost as desired.

How do I know when the cake is done?

Insert a toothpick in the center. It should come out clean or with a few moist crumbs. Start checking at 40 minutes.

Can I skip the frosting?

Yes, a dusting of powdered sugar or a lemon glaze works great. It’s lighter but still delicious.