Lemon Blueberry Cake
Looking for a show-stopping cake that’s bursting with fresh flavors?
This Lemon Blueberry Cake is your new go-to! With juicy blueberries dotted throughout and a tangy lemon frosting that will have everyone asking for seconds,
this cake is the perfect way to celebrate any occasion.
Whether it’s a spring gathering or just a sweet treat for yourself, this dessert is quick to whip up and will leave you craving more!
For the Lemon Blueberry Cake
- All-Purpose Flour – The base of the cake, giving it structure and fluffiness.
- Granulated Sugar – For sweetness that balances the tart lemon flavor.
- Cornstarch – Helps create a lighter, softer texture in the cake.
- Baking Powder & Baking Soda – Leavening agents that help the cake rise.
- Table Salt – Enhances the overall flavor and balances the sweetness.
- Unsalted Butter – Adds richness and moisture to the cake.
- Oil (Canola, Vegetable, or Avocado) – For extra moisture and softness.
- Buttermilk – Provides tanginess and keeps the cake moist.
- Lemon Zest – Adds fresh, zesty lemon flavor that shines through.
- Lemon Juice – Provides tang and enhances the lemon flavor.
- Eggs – Help bind the ingredients together and create a fluffy texture.
- Vanilla Extract – Adds depth of flavor to complement the lemon.
- Blueberries – Fresh blueberries add sweetness and a burst of flavor throughout the cake.
For the Lemon Frosting
- Lemon Frosting (or preferred frosting) – Adds a refreshing lemony topping that pairs perfectly with the cake.
Lemon Blueberry Cake
Ingredients:
- For the Cake:
- 3 cups (375g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- 1 tablespoon cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, softened, cut into 8 pieces
- ½ cup (120ml) oil (canola, vegetable, or avocado oil)
- ¾ cup (180ml) buttermilk
- 2 tablespoons lemon zest
- ¼ cup (60ml) fresh lemon juice
- 4 large eggs (preferably room temperature)
- ½ teaspoon vanilla extract
- 2 ½ cups (340g) blueberries (fresh or frozen)
- For the Frosting:
- 1 batch lemon frosting (or your preferred frosting)
Instructions:
- Prepare the pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, and line the bottoms with parchment paper. Set aside.
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, cornstarch, baking powder, baking soda, and salt.
- Incorporate the butter: Using an electric mixer, add the softened butter, one tablespoon at a time, mixing thoroughly between each addition. The batter will have a sandy texture.
- Add the oil: With the mixer on low speed, slowly drizzle in the oil, allowing it to combine with the butter mixture.
- Mix the wet ingredients: In a separate bowl or large measuring cup, whisk together the buttermilk, lemon zest, lemon juice, eggs, and vanilla extract.
- Combine the wet and dry ingredients: With the mixer on low speed, slowly add the buttermilk mixture to the dry ingredients. Mix until the batter is smooth and fully combined.
- Fold in the blueberries: Gently stir the blueberries into the batter with a spatula.
- Bake the cakes: Divide the batter evenly between the prepared pans. Bake for 30 minutes or until the cake tops spring back when lightly touched and a toothpick inserted comes out mostly clean with a few moist crumbs. If your oven doesn’t fit all three pans at once, bake in batches.
- Cool the cakes: Let the cakes cool in their pans for 10-15 minutes. Use a knife to loosen the edges, then carefully invert the cakes onto a cooling rack to cool completely before frosting.
- Frost the cake: Once the cakes have cooled completely, frost with the lemon frosting or your preferred frosting.
Notes:
- Blueberries: Fresh blueberries are ideal, but frozen blueberries can be used without thawing. If using wild blueberries, be aware that they might streak the batter with purple.
- Storage: Keep the cake tightly covered at room temperature for up to 24 hours, or refrigerate in an airtight container for up to 5 days. Note that refrigerating may slightly dry out the cake over time.
Calories: 331kcal | Carbohydrates: 55g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 234mg | Potassium: 108mg | Fiber: 2g | Sugar: 29g | Vitamin A: 358IU | Vitamin C: 6mg | Calcium: 85mg | Iron: 2mg
- Can I use frozen blueberries instead of fresh?
Absolutely! You can use frozen blueberries without thawing them. Just toss them straight into the batter. They may bleed a bit of color, but trust me, they still taste amazing!
- My cake is a bit too dense, what can I do next time?
If your cake turns out a bit dense, it could be from overmixing the batter. Be sure to mix just until everything is combined. Also, try not to overbake the cake – it should spring back when touched!
- Can I make this cake without buttermilk?
You can absolutely make this cake without buttermilk! Just add 1 tablespoon of lemon juice or white vinegar to a cup of milk, let it sit for 5-10 minutes, and you’re good to go.
- How do I keep the blueberries from sinking to the bottom?
Toss your blueberries in a little bit of flour before adding them to the batter. This simple trick will help keep them evenly spread throughout the cake.
- How can I store the leftover cake?
Store any leftovers in an airtight container at room temperature for up to 24 hours, or keep it in the fridge for up to 5 days. Just be aware that the fridge might dry it out a little bit over time, but it will still taste delicious!
