Lemon Blueberry Cake Recipe

A Lemon Blueberry Cake is a soft, moist cake flavored with fresh lemon juice and zest, then filled with juicy blueberries. It’s often layered with buttercream or glaze to bring out the sweet and tangy flavor combination.

Think of it as a refreshing twist on classic vanilla or lemon cake—the lemon adds brightness, and the blueberries give you bursts of sweetness in every bite.

First Time I baked a lemon blueberry cake for my family. It was a sunny spring afternoon, and I wanted something light, fruity, and cheerful to put on the table. I had a bowl of fresh blueberries waiting to be used, plus a few bright lemons from my neighbour’s tree.

The moment that first slice was cut—soft, buttery layers filled with juicy berries and topped with tangy lemon buttercream—it became a family favorite.

This cake is special because it’s simple enough for a weekday bake but impressive enough to serve at birthdays, baby showers, or summer gatherings.

The flavors of fresh lemon and blueberries balance each other beautifully: sweet, tart, and refreshing. And the best part? You don’t need any fancy equipment—just a mixing bowl, whisk, and your oven.

How To Make Lemon Blueberry Cake?

Recipe Overview

This lemon blueberry cake is soft, fluffy, and filled with juicy blueberries and fresh lemon flavor. It’s layered with a luscious lemon buttercream that takes it over the top.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Cool Time : 30 minutes
• Total Time: 1 hour 20 minutes
• Cuisine: American
• Course: Dessert
• Difficulty Level: Easy/Intermediate
• Yield: 10–12 servings
• Calories per Serving: ~435

Equipment You’ll Need

• Mixing bowls (large and medium)
• Hand mixer or stand mixer
• Whisk
• Measuring cups and spoons
• Rubber spatula
• Zester and citrus juicer
• 8-inch round cake pans (2 or 3, depending on layers you prefer)
• Cooling rack

Ingredients

For the Cake:

• ½ cup whole milk, room temperature (120ml)
• ½ cup sour cream, room temperature (120g)
• 3 egg whites, room temperature
• 3 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour (240g)
• 1⅔ cups granulated sugar (333g)
• 1½ teaspoons baking powder
• ¼ teaspoon kosher salt
• ¾ cup unsalted butter, room temperature (170g)
• 1⅓ cups fresh blueberries (180g)

For the Blueberry Reduction:

• 1½ cups fresh blueberries (200g)
• 1 tablespoon granulated sugar
• 1 tablespoon fresh lemon juice
• 1 tablespoon water

For the Lemon Buttercream:

• 1½ cups unsalted butter, room temperature (340g)
• ¼ teaspoon kosher salt
• 6 cups confectioners’ sugar (720g)
• 3 tablespoons fresh lemon juice

Ingredient Notes

1. Blueberries – Fresh works best, but frozen blueberries (unthawed) can be used. Toss them lightly in flour to prevent sinking.

2. Lemon Juice – Always use fresh lemon juice, not bottled, for the best flavor.

3. Sour Cream – This keeps the cake moist and tender. Greek yogurt can be swapped if needed.

4. Butter – Make sure it’s softened to room temperature for smooth mixing.

Instructions

Step 1: Make the Cake Batter

• Preheat your oven to 350°F (175°C). Grease and line your cake pans with parchment paper.
• In a medium bowl, whisk together milk, sour cream, egg whites, lemon juice, lemon zest, and vanilla. Set aside.
• In a large bowl, combine flour, sugar, baking powder, and salt. Add softened butter and mix with a hand mixer until the mixture looks sandy.
• Slowly add the wet mixture to the dry, mixing until smooth. Don’t overmix—just enough to bring everything together.
• Gently fold in the blueberries using a spatula.

Step 2: Bake the Cake

• Divide batter evenly between cake pans.
• Bake for 25–30 minutes, or until a toothpick comes out clean.
• Let cakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 3: Prepare the Blueberry Reduction

• In a small saucepan, combine blueberries, sugar, lemon juice, and water.
• Cook over medium heat until the blueberries burst and the mixture thickens (about 8 minutes).
• Let it cool completely before using between the cake layers.

Step 4: Make the Lemon Buttercream

• Beat butter and salt until fluffy.
• Gradually add confectioners’ sugar, one cup at a time, beating well.
• Mix in fresh lemon juice until smooth and creamy.

Step 5: Assemble the Cake

• Place the first cake layer on a serving plate. Spread a thin layer of lemon buttercream, then drizzle with blueberry reduction.
• Add the second cake layer, repeating the process.
• Frost the outside of the cake with lemon buttercream.
• Garnish with fresh blueberries and lemon zest on top.

Nutrition Facts (Per Serving)

• Calories: 435
• Fat: 22g
• Saturated Fat: 13g
• Carbohydrates: 56g
• Sugar: 42g
• Protein: 4g
• Fiber: 2g

Can You Just Add Blueberries to Cake Mix?

Yes, you can! If you’re short on time, a lemon or vanilla cake mix works just fine as the base. Simply prepare the mix as directed, then gently fold in blueberries that have been tossed in a spoonful of flour. This step helps prevent them from sinking while baking. It’s the easiest way to get a quick lemon blueberry cake with cake mix.

Why Do Blueberries Sink to the Bottom?

Blueberries tend to sink because cake batter is light and they’re heavier than the surrounding mixture. To keep them evenly distributed:

• Pat them dry if they’re extra juicy.
• Toss them lightly in flour before folding into the batter.
• Use smaller, fresh blueberries whenever possible.

How Do You Decorate It?

Decorating this cake doesn’t have to be complicated. A few easy ideas:

• Spread or pipe lemon buttercream around the cake and top with fresh blueberries and lemon zest.
• Drizzle with a simple lemon glaze for a lighter option.
• Add edible flowers for a pretty, springtime finish.

How Can I Avoid It Becoming Dense?

The biggest reason cakes turn dense is overmixing. Once you combine the wet and dry ingredients, mix only until the batter is just smooth. Other helpful tips:

1. Make sure your butter is softened, not melted.

2. Don’t skip the sour cream or milk—they add moisture and tenderness.

3. Double-check your baking powder—it should be fresh so the cake rises properly.

Pro Tips

1. Swap blueberries with raspberries or blackberries for a fun twist.

2. For a lemon blueberry bundt cake, use a bundt pan instead of round pans, adjusting bake time to about 45–50 minutes.

3. To make ahead: bake the cake layers a day early and store wrapped at room temperature. Assemble and frost the next day.

4. Store leftovers covered in the fridge for up to 4 days.

Serving Suggestions

1. Pair a slice with a cup of hot tea or coffee.

2. Serve with extra fresh berries and a dollop of whipped cream on the side.

3. For a spring party, decorate with edible flowers for a pretty finish.

This cake is best enjoyed fresh but can be refrigerated for several days. For freezing, wrap unfrosted cake layers in plastic wrap and freeze for up to 2 months. Thaw overnight before frosting.

FAQ

Final Thoughts

I truly hope you give this lemon blueberry cake recipe a try. It’s light, fruity, and one of those cakes that never lasts long in my kitchen. If you bake it, let me know in the comments how it turned out—I love hearing your baking stories!