This pretty blueberry lemon cake is my absolute go-to recipe for birthdays and warm-weather gatherings because it’s completely from-scratch, surprisingly simple, and guaranteed to steal the show.
Blueberry lemon cake is perfect for spring!
My blueberry lemon layer cake is bursting with juicy berries and fresh citrus. It makes a wonderfully unique birthday cake, and I’ve yet to meet a soul who can resist it! Lemon paired with berries is a natural choice for spring and summer desserts because the flavors are so light and bright. There is a reason this fruity combo has a cult following ~ something special happens when the two get together.
What readers are saying
❤️ “It’s a very lemony, truly delicious cake, and actually quite simple to make. Thank you for this stand-out recipe!”
❤️ “I made this for Easter and it was amazing! I decorated it with pansies, the texture and flavor was incredible.”
❤️ “This is one of the best cakes I have ever made – and mind you, I have won a few blue ribbons for my cakes over the years!”
❤️ “This cake was amazing! My book club loved it and everyone wanted to take an extra piece home!”
Key ingredients for blueberry lemon cake (and why I use them)
CAKE FLOUR: it gives me a softer, lighter, more tender crumb. You can swap AP flour for a slightly firmer cake texture.
BUTTERMILK: also makes a softer crumb, a better rise, and brighter flavor. Look for cultured buttermilk right next to regular milk in your store, and be sure to shake the carton before using.
LEMON SUGAR: I make lemon sugar by processing granulated sugar with the zest of lemon, and the result is an aromatic, super lemony sugar that gives a vibrancy to cakes, and other baked goods like nothing else.
The secret to a vibrant lemon buttercream
I give the lemon and blueberries equal billing in this recipe; I’ve used almost an entire pint of berries in the cake batter, but that’s balanced by a super tangy lemon buttercream frosting to tie it all together. The secret to a vibrant lemon buttercream is plenty of lemon juice. I don’t use any milk or cream to dilute the flavor.
This is a ‘crusting’ frosting, which is a not-so-pretty way to describe an old fashioned American buttercream, made simply with butter and confectioner’s sugar. I like it because it needs no refrigeration so your blueberry lemon cake can live on the counter.
Sue’s tips for a light and fluffy crumb
You can see the lovely fluffy crumb in the photos…I’m a stickler for that texture in cakes. This blueberry lemon cake recipe gives you the light fluffy result of a boxed mix, with the flavor and character that only a homemade cake can give.
- Preheat your oven, this is important! The oven has to be at temperature when you slide your cake in or it won’t rise properly. I use an inexpensive oven thermometer to double check the temperature. Did you know that the majority of ovens do not run true to temperature?? That can spell disaster for baking.
- Prep your pans. Grease with butter, dust with flour, and line the bottom with a parchment circle. Do this before mixing so the batter can go straight into the oven.
- Follow the recipe. It sounds silly, but it makes a difference…baking is a complex chemical process and cake recipes are carefully composed. Changes are risky.
- Whip it good. A stand mixer or electric hand mixer is essential for creaming the butter and sugar. Don’t skimp on this step; beating in air is what guarantees a light cake.
- Your ingredients should be at room temperature, especially the butter and eggs. That helps them to emulsify together and create a smooth batter. See my guide to Quickly bring cold ingredients to room temperature for baking.
- No peeking! Don’t open the oven to check on your cakes during the first 2/3 of the baking time. If you need to check or rearrange your cake pans, do it quickly so you don’t lose precious oven heat.
- Don’t over bake. The cake is done when it springs back lightly when touched in the center, when it has just started pulling away from the sides of the pan, and when a toothpick inserted in the deepest part comes out without wet batter on it.
Ideas for decorating this blueberry layer cake
Of course you can leave it plain, but why?
- Blueberries ~ I arrange blueberries around the edge of the cake and garnish with thyme sprigs and a dusting of powdered sugar that accents the berries.
- Edible flowers ~ purple pansies or violas would be perfect.
- Thinly sliced lemon ~ decorate like I did but add very thin slices of lemon among the berries.
Tips for baking ahead and storage
- When I’m pressed for time I’ll make the cake layers ahead and frost it later that day, or even the next day.
- The finished cake is shelf stable
- 2–3 days at room temperature (covered)
- Keep it in a cool spot, out of sun/heat
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Blueberry Lemon Cake
Equipment
- 2 9-inch round cake pans
- parchment paper rounds
- food processor to make the lemon sugar
Ingredients
- 3 cups cake flour, (you can also use regular flour)
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 3/4 cup granulated sugar
- zest of 1 lemon, peeled with a vegetable peeler (no white pith)
- 1 cup unsalted butter, at room temperature
- 3 jumbo or 4 large eggs, at room temperature
- 2 tsp lemon paste, optional
- 1 cup buttermilk
- 1/3 cup fresh lemon juice
- 1 pint blueberries
lemon buttercream
- 1 cup unsalted butter, at room temperature
- 6 cups confectioner's sugar
- 6-8 Tbsp fresh lemon juice
garnish
- blueberries
- thyme sprigs
- powdered sugar
Instructions
- Preheat oven to 350F Grease and flour two 9-inch round cake pans, putting a round of parchment paper at the bottom of each one.
- Whisk together the flour, baking powder and salt and set aside.
- Put the sugar and lemon zest into a food processor and process until moist, pale yellow, and no large pieces of zest remain. This will take under a minute.
- Cream the butter and sugar together in a stand mixer for 3 minutes, scraping down the sides of the machine as necessary.
- Beat in the eggs, one at a time, scraping down the sides of the bowl in between each addition. Beat in the lemon paste, if you’re using it.
- Turn the mixer to low and add the flour mixture, and just before it’s completely mixed in, add the buttermilk and lemon juice. Blend until combined, but don’t over-mix. I like to finish by hand to get everything incorporated.
- Gently fold in the blueberries. Note: I didn't use quite the whole pint. Then divide the batter equally between the two prepared pans. Spread out to an even layer.
- Bake the cakes in the center of the oven for about 35 minutes, or until just beginning to pull away from the sides of the pan, the top springs back when touched, and a toothpick comes out without any wet batter on it (moist crumbs are fine.)
- Let the cakes cool on a rack for 10 minutes, then remove them from the pans and continue to cool completely before frosting.
- To make the frosting, beat the soft butter and sugar together, gradually adding enough lemon juice to create a creamy spreadable frosting. If it is too thick, add more lemon juice, and if it is too thin, add a little more sifted sugar.
- Frost the cake and then decorate as you like. Store, covered, at room temperature.
Nutrition
more celebration layer cakes
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The perfect carrot cake with just the right amount of spice, and a thick layer of cream cheese frosting ~ hold on to this recipe!
Vanilla Cake with Raspberry Buttercream
Vanilla Cake with Raspberry Buttercream ~ a perfect vanilla layer cake covered with pretty pink raspberry frosting and topped with fresh berries!
Orange Creamsicle Cake
My Creamsicle Cake is an easy orange layer cake made from scratch for birthdays, family meals, and summer potlucks ~ it's the perfect orange dessert! If you haven't had a Creamsicle cake, you've been missing out.
Banana Cake with Nutella Frosting
Banana Cake with Nutella Frosting ~ a fabulously moist banana layer cake made with toasted hazelnuts and topped with a thick chocolatey hazelnut buttercream ~ oooh la la!
Ina Garten’s Chocolate Cake Recipe
Ina Garten's famous chocolate cake is incredibly moist with rich chocolate flavor. This easy recipe uses coffee to enhance the chocolate and creates a tender crumb that stays soft for days.
Raspberry Cake with Lemon Buttercream
A raspberry lemon cake made with yogurt for a soft, tender crumb, packed with juicy berries and topped with bright lemon buttercream.
Can this recipe be adapted to a 9 x 13 pan? I’m 73 and I just don’t make layer cakes anymore.
Yes, you should be able to bake it in a 9×13. Baking time might be a bit longer.
Can this cake be made ahead of time and frozen?
Hi Sue,
Can I use gluten-free flour – perhaps 1:1 for this recipe? My sister is allergic to almond flour, so that is out.
Thanks,
Kristine
Use a 1:1 gluten-free baking flour (with xanthan). If your blend lacks it, add ½ tsp xanthan per cup flour. It should work fine!
Can I omit the blueberries and just have a lemon cake? Or would I need to make more batter to make up the volume from the blueberries
Good question, I’ve never tried that so I’m not sure. The volume of batter would be a bit less, for sure. You might bake it in 8″ pans, if you’ve got those, or just expect a shorter cake.
I made this for Easter and it was amazing! I decorated it with pansies, the texture and flavor It was incredible. I made two 9inch cakes and sliced each one, ended up with four layers, I doubled the buttercream.
I bet that was gorgeous!
Honestly soooooo yummy.
I’m not a baker, I actually dread baking because it’s such a mess and I don’t normally have good luck with the turnout. I followed this recipe exactly and the cake turned out so delicious. The texture was perfect, not dry or overly dense nor crumbling apart. My only difference was my frosting. I used 4 cups of powdered sugar and 1/4 cup corn starch for less sweetness but keeping the texture. Then I played a bit with adding a mix of cream and lemon juice (about 1/2 tbsp at a time) until I got the desired consistency. I made this cake for my husbands birthday and he loved it.
I absolutely LOVE this cake -and that is coming from a chocolate lover.
Was a hit! The cakes came out really soft and spongy. I made cream cheese frosting with some coconut in it.
This is one of the best cakes I have ever made – and mind you, I have won a few blue ribbons for my cakes over the years! – but for texture, flavour and sheer elegance, this one is really a stand out! I made it for my cousin’s 81st birthday and served it it up at his aged care home to to residents and workers who shared his days with him. It was his last birthday, though we couldn’t have known it would be, and now when I look back on it, I am so glad I did. The cake and his memory now intermingle, and every time I make it I do so with a few tears and smiles. Thank you for this beautiful recipe.
Such a wonderful story, thanks for sharing it with me Col.
Can I use frozen blueberries for this?
Yes, that will be fine. Don’t thaw them first.