This Lemon Blueberry Cake is the perfect dessert for spring celebrations and get-togethers! Each layer is studded with blueberries and frosted with a bright and refreshing lemon icing. Recipe includes a how-to video!
All the Flavors of Spring in One Slice
So many of you have requested this lemon blueberry cake, and I am excited to finally share it with you today! With lemon notes in both the icing and the cake and a bounty of blueberries throughout each layer, this cake is so fruity and light. It’s absolutely perfect for spring and would be a very welcome addition to your Easter dessert table this year.
What’s So Great About This Lemon Blueberry Cake:
- It’s a lemony, perfectly tart variation of my vanilla cake with just the right amount of sweetness.
- A soft, plush crumb suspends at least some of the berries, thanks to the reverse creaming method (like I did with my chantilly cake!).
- We’re icing it with the lemon frosting I just shared last week, which makes it both refreshing and beautiful!
What You Need
Here are the key ingredients that ensure every bite of this cake is flavorful and light:
- Blueberries. I use fresh blueberries, but frozen will work too. If you use frozen, don’t thaw them first–just add them right into the batter.
- Lemon juice. For the most flavorful lemon blueberry cake, use fresh squeezed lemon juice.
- Lemon zest. Make sure you zest your lemons before you juice them! It will be quite a challenge to zest a juiced lemon.
- Buttermilk. While I love using my buttermilk substitute in a pinch, I actually don’t recommend using it for this cake. Stick with real buttermilk!
- Cornstarch. This helps achieve a soft, plush cake.
SAM’S TIP: While my lemon frosting complements this cake beautifully, you can make a cream cheese frosting variation that also tastes fantastic. To make this, follow the recipe for my lemon frosting, but add 4 oz of softened cream cheese in with the butter. You may need to add up to an additional cup of powdered sugar to get it the right texture!
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make It
- Combine the dry ingredients in a large bowl.
- Add the butter one tablespoon at a time, using an electric mixer on low speed to mix after each addition.
- Slowly drizzle in the oil.
- Combine the remaining wet ingredients in a separate bowl, then slowly drizzle them into the batter.
- Use a spatula to gently fold the blueberries into the batter.
- Divide the batter among your prepared pans and bake for 30 minutes.
- Let the cakes cool in their pans for 10-15 minutes before inverting the cakes onto a cooling rack.
- Frost and decorate your cooled cakes, slice, and enjoy!
SAM’S TIP: If you only have two cake pans (or your oven only fits two pans at a time), you can let the remaining batter sit on the counter while the others are baking. If you do have three pans and they can all fit in your oven at the same time, definitely keep a close eye on them while they bake–most ovens do not cook evenly, and some may be done before others.
Frequently Asked Questions
Yes! Just add them in frozen (no need to thaw) and bake as normal. Note that if you use wild blueberries, these tend to streak the batter and turn it purple. If you don’t mind that look (it’s almost like a tie dye effect), feel free to use them as well!
While many (but not all) of your blueberries will sink, you’ll still get a nice distribution of blueberry to cake in the final result, especially since the cake layers are fairly thin. I made several variations of this cake where the crumb was dense enough to suspend blueberries evenly throughout, but the cake itself ended up gummy, dense, flavorless, and just all-around lackluster. I don’t know about you, but I’ll take flavor and texture over perfect looks any day! Note: While some people like to toss their berries with cornstarch or flour to help keep them suspended, I found it made no difference here.
This cake can sit at room temperature for a few hours, but after that, it will need to be stored in the fridge in an airtight container.
And in case you are wondering, this cake is different from my (well-loved) lemon cake. While that one is divinely light, fluffy, and perfect in all its lemon splendor, today’s recipe was designed specifically to be a bit denser so that not all of the blueberries sink straight to the bottom (which would happen with my lemon cake).
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Lemon Blueberry Cake
Ingredients
- 3 cups (375 g) all-purpose flour
- 1 ½ cups (300 g) granulated sugar
- 1 Tablespoon cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- ½ cup (113 g) unsalted butter softened and cut into 8 pieces
- ½ cup (120 ml) canola, vegetable, or avocado oil
- ¾ cup (180 ml) buttermilk
- 2 Tablespoons lemon zest zest lemons before squeezing
- ¼ cup (60 ml) lemon juice fresh-squeezed preferred
- 4 large eggs room temperature preferred
- ½ teaspoon vanilla extract
- 2 ½ cups (340 g) blueberries see note (12 oz)
- 1 batch lemon frosting or preferred frosting
Recommended Equipment
Instructions
- Preheat oven to 350F and line three 8” round cake pans by lightly but thoroughly greasing and flouring the sides and lining the bottoms with parchment paper. Set aside.
- In a large bowl, whisk together flour, sugar, cornstarch, baking powder, baking soda, and salt.3 cups (375 g) all-purpose flour, 1 ½ cups (300 g) granulated sugar, 1 Tablespoon cornstarch, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon table salt
- Using an electric mixer, add softened butter, one tablespoon at a time, adding the next tablespoon only after the first is combined. The mixture will appear sandy in texture.½ cup (113 g) unsalted butter
- While mixing on low-speed, slowly drizzle in oil.½ cup (120 ml) canola, vegetable, or avocado oil
- In a separate bowl or large measuring cup, whisk together buttermilk, lemon zest, lemon juice, eggs, and vanilla extract until combined.¾ cup (180 ml) buttermilk, 2 Tablespoons lemon zest, ¼ cup (60 ml) lemon juice, 4 large eggs, ½ teaspoon vanilla extract
- With mixer on low-speed, slowly drizzle in the buttermilk mixture until the batter is smooth and completely combined.
- Use a spatula to stir in blueberries.2 ½ cups (340 g) blueberries
- Evenly divide batter into prepared cake pans and transfer to 350F oven (if your oven is not large enough for all three pans or if you only have two pans, it is fine to let the remaining batter sit on the counter while the first two pans bake. If all of your pans do fit in the oven, make sure to keep an eye on them as most ovens do not cook evenly and some pans may be done sooner than others). Bake for 30 minutes or until the surface of the cake springs back to the touch and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Allow cakes to cool in cake pans for 10-15 minutes before running a knife around the edge of the pan to loosen cakes and carefully inverting onto a cooling rack to cool completely before decorating.
- Once cooled completely, decorate the cake using lemon frosting (or preferred frosting).1 batch lemon frosting or preferred frosting
Notes
Blueberries
I prefer to use fresh blueberries but in a pinch frozen blueberries will work instead. You do not need to thaw before using. Note that if you opt to use “wild” blueberries, they may streak your batter purple.Storing
Store tightly covered at room temperature for up to 24 hours or in an airtight container in the refrigerator for up to 5 days (note that the refrigerator does tend to dry out cakes the longer they are in there).Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sarah Benson
Can I use cake flour instead of all purpose flour? Would I have to adjust the cornstarch or baking powder?
Sam
Hi Sarah! You can use cake flour if substituted properly. You would not need to adjust any other ingredients. 🙂
Meg
Hi Sam! Just made this cake and enjoyed a big slice! It’s delicious and light. Not heavy at all. My son loved it. Great recipe.we have blueberry bushes in the backyard and I can’t wait to make this cake again with my own fresh blueberries! Thank you for all your great recipes.
Jackie
I’d give this 10 stars if I could! I subbed a cup of raspberries with great success. My only gripe is that the frosting recipe ended up needed to be doubled, but I’ve noted it for next time, and there will definitely be a next time.
Elizabeth Dalton
I can’t wait to try this Lemon and Blueberry Cake. It looks absolutely delicious.
Also, I would like to thank you for making your recipes and entire website so easy to follow. So other folks seem to make a person jump through all kinds of hoops to find the recipes. Your’s is just so easy to follow. Thank you very much.
Lizzie 🥰🙏🏼🥰🙏🏼
Sam
Thank you so much for the kind feedback, Lizzie! I really appreciate it, and I hope you love the cake!
Yana Ross
Just writing to let you know this cake is everything it promises: light, moist, fluffy, fruity, sweet-tart, and a perfect special occasion dessert. I used two 9″ spring form cake pans (25 minute bake), and a jar of Trader Joe’s lemon curd for the filling. I made the cream cheese version of the frosting which was perfect, better than without I thought. You’ll have a lot of delicious frosting to work with to spread or pipe. And even though the easy curd portion of the frosting recipe did not come out with the desired consistency (I got interrupted), it blended in just fine. I studded with fresh blueberries on top. Great flavors and a real crowd pleaser. This is a recipe to use and share. Thank you!
Katie
Made this for my mom’s birthday and it was a hit! Amazing flavor, great texture. I only have two 9-inch cake pans, but I just split the batter between them and it worked perfectly
Priscilla
Hi! Is it possible to do the recipe without cornstarch? Or anything else I can use as a substitute?
Sam
Hi Priscilla! If you don’t have cornstarch, you can substitute it with flour. 🙂
Lara Derjangocyan
Hi I made this and came out so good, would I be able to swap blueberries for raspberries?
Sam
Hi Lara! Other people have done so with success. 🙂
Lisa
I made this for Easter. It came out amazing! The frosting was too thick to spread, so I added a bit of milk and it was perfect!
Allie
Delicious! The flavors work wonderfully together. The crowd raved about you. You’re the best, Sam!
I didn’t have 3 cake pans, so I did it all in one big one. Took an hour to bake, but it was all fine.
Debbie
I love how you broke down the recipe. I too wish more folks would use this method.
Shannon Boomer
The cake is kinda dry. Not as moist as I thought it would be. Flavor is good!
Sam
Hi Shannon! I’m so sorry to hear this happened! Is it possible the cake is over-baked? It really shouldn’t be dry. 🙁
Ja
This is a delicious cake. I love the way you list the ingredients again as you work through the recipe thus not having to keep going back to the top list of ingredients. It is so helpful – I wish more chefs would do that.
Elma Horn
excellllent!!!!
Anne
This looks delicious! Could I use 3 six inch pans?
Sam
Hi Anne! That could work. I’m not sure on a bake time and just make sure to not overfill your pans. 🙂
Anne
Thsnk you Sam😀
Deb
can I use olive oil instead of canola
Sam
Yes but you will likely taste the olive oil in the final product. My preference is to use avocado oil instead.