Lemon Blueberry Cake

Lemon Blueberry Cake is a soft, fluffy dessert made with fresh lemon juice, zest, and juicy blueberries, layered with tangy lemon buttercream. It’s the perfect balance of sweet and citrusy flavors in every bite.

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Course: Cake, Dessert

Cuisine: American

Keyword: Lemon Blueberry Cake

Prep Time: 20

Cook Time: 30

Cool Time: 30

Total Time: 1 20

Servings: Servings

Calories: 435kcal

Equipment

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

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.

Notes

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.

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