A simple blueberry lemon cake recipe? Yes, please! This easy-to-make lemon and blueberry cake is mouthwateringly delicious. A simple, crowd-pleasing dessert perfect for any occasion!
Blueberry Lemon Cake
While blueberry and lemon may evoke summer-time thoughts, this blueberry lemon cake will continue to please year-round. From a casual brunch get-together to an elaborate celebration, this lemon blueberry cake is a tantalizingly delicious showstopper made for any occasion.
The cake has a tender and moist texture that will satisfy any sweet tooth. Yet, the blueberry and lemon elements add citrusy brightness to create a perfectly balanced cake. To top it off, the delicious frosting made with whipped cream, mascarpone, and lemon extract is the perfect complement to tie this simple lemon blueberry cake together.
This easy-to-make dessert is the light, bright, feel-good treat your sweet tooth craves. Blueberry lemon cake is an all-time favorite among my family. Our household adores blueberries as they are an everyday staple in our fridge at home. And let me tell you, when I make this lemon blueberry cake recipe, the whole family comes running. So make sure to save a piece for yourself!
More cake ideas you will love:
- Double chocolate cake
- Dairy and egg free chocolate cake
- Apple tiramisu cake
- Crème de menthe cheesecake
- Air fryer pumpkin cake
- Slow cooker lemon crunch cake
Like this blueberry and lemon cake, there have been many variations on lemon cakes throughout the years. Are those other variations as delicious as my simple recipe? I may be biased, but I do not think this easy-to-make recipe can be beaten.
But as a fun fact, bakers often claim the origin of lemon cakes is derived from the pound cake, which was first made in England around 1700. A pound of each ingredient was used to create a simple, heavy cake meant to feed large groups. And the rest is history!
While my simple lemon and blueberry cake is not made how the 1700s-era bakers did it, the history is still alive because it is a definite crowd-pleaser. And it doesn’t matter if the crowd is two people or twenty!
To put it simply, this blueberry lemon cake is mouth-watering. Vibrant, juicy blueberries tumbling over the moist, lemon-infused cake please not only the palette but also the eye. Seeing the blueberries scattered throughout the cake’s layers tantalizes your audience for the delicious journey on which their taste buds are about to embark.
The lemon and blueberry combination is a true classic. These flavors taste like they were meant for each other. The sweet, tart blueberries and zesty lemons make a great team, fully backed up with the beautifully delicious frosting. Try this simple cake recipe today!
Can you use frozen blueberries in the lemon blueberry cake?
Yes, you can! While working with frozen blueberries may add an extra step to your baking prep, that should not deter you from using them. If you do not have access to fresh blueberries, using the frozen version is perfectly acceptable. However, be aware that frozen blueberries are more susceptible to bursting because freezing can cause the fruit’s skin to become fragile.
That being said, the experts over at Betty Crocker say baking with frozen blueberries is often preferred, as long as you know how to avoid the dreaded “blue-tinged batter.” A top tip to prevent color-bleeding throughout your cake is to toss your blueberries in a bowl with flour after you’ve allowed them to thaw.
How do you keep the blueberries from sinking in a cake mix?
If you haven’t noticed by now, I love the image of the blueberries suspended throughout this simple and delicious cake. Fruits sinking to the bottom of your cake does not have the same appeal and causes the bottom to become soggy. This sinking happens because the fruit is often heavier than the batter.
Thankfully, the trick to keeping your blueberries from falling in your cake mix is simple. Remember the trick I just shared about coating frozen blueberries in flour before baking? Well, the same trick applies here! Whether fresh or frozen, coating your blueberries in flour will help the fruit “stick” to your batter, avoiding the dreaded sinkage.
Should the blueberries be washed before baking?
The short answer? Yes. Blueberries are a great ingredient to work with because they don’t require tedious peeling, seeding, trimming, or coring before putting them to use. However, they are highly perishable. My recommendation is to hold off on washing them until you are ready to bake and consume. Other than a quick rinse to ensure safe consumption, blueberries are good to go.
One side note: If you are using frozen blueberries, give them a quick rinse and then allow them to partially thaw. Then, toss them in flour, as mentioned in the tips above.
In both scenarios, make sure you let them dry before tossing with flour.
How do I ensure my cake layers stay flat?
Typically, the outside of the cake cooks and sets faster, which causes the middle of the cake to dome up. Baking flat cakes comes down to a simple solution: using a wet kitchen towel around the cake pan. This is my go-to method because it works every time.
All you need to do is thoroughly wet a kitchen towel and wrap it around the bottom of the cake pan. I love this method because it is simple yet effective. The wet towel keeps the sides of the pan cooler, allowing the cake layers to bake evenly.
How to store blueberry lemon cake?
This cake taste its best when freshly made but can be served a couple of days after and still taste good. If not serving this cake right away, store it in the fridge, in a cake container, for up to 2 days.
Can you freeze lemon blueberry cake?
This cake tastes so good, you probably won’t have any left overs to worry about storing. But if you happen to have any leftovers or you plan on making this cake for an occasion in the near future, you can freeze it for up to 1 month.
Store the cake in a freezer friendly cake container. Thaw in the fridge the night before serving.
This simple lemon blueberry cake will be a refreshingly delicious treat for any occasion. It bursts with naturally bright, balanced flavors. It’s covered in a beautiful frosting made with whipped cream, mascarpone, and lemon extract. It is one of my most popular cakes and a personal favorite. Once you bake it yourself, I am confident you will feel the same way.
Prepare this simple, delicious blueberry lemon cake today for a show-stopping dessert that is perfect for any occasion. Have you already had an opportunity to bake it for yourself? I’d love to hear your thoughts in the comments below. And most importantly of all, happy baking!
Are you ready to try this simple blueberry lemon cake recipe? Here’s what you need for this fuss free, easy recipe and the simple steps involved.
What are the ingredients in this blueberry lemon cake?
For the lemon shortcake batter you’ll need:
- All-purpose flour, sifted
- Baking powder
- Table salt
- Unsalted butter – room temperature
- Granulated sugar
- Large eggs – room temperature
- Vanilla extract
- Lemon zest
- Buttermilk – room temperature
- Blueberries – fresh or frozen. If using frozen, please read my instruction above on how to handle frozen blueberries in your cake.
For the frosting you’ll need:
- Heavy cream
- Mascarpone
- Granulated sugar
- Lemon extract
How do you make this lemon blueberry cake?
To make the cake:
- Preheat oven to 350F. Grease and flour three 7 inch removable bottom cake pans, then line with parchment.
- In a medium bowl, whisk flour, baking powder, and salt until well combined.
- Using a stand mixer fitted with the paddle attachment, beat butter until smooth.
- Add sugar and beat on med-high until pale and fluffy (about 3-4 mins).
- Reduce speed and add eggs, one at a time, fully incorporating after each addition.
- Add vanilla extract and lemon zest and continue beating.
- Alternate adding flour mixture and buttermilk. Begin and end with flour (3 additions of flour and 2 of buttermilk). Fully incorporate after each without overmixing.
- Mix blueberries with flour and toss gently to avoid breaking the fruit.
- Using a spatula, fold in the blueberries into the batter, making sure you don’t break the fruit.
- Spread batter evenly into prepared pans and smooth the top with a spatula.
- Wrap a wet towel (100% cotton towel) around the cake pans before placing in the oven.
- Bake for 30-35 mins or until a toothpick inserted into the center comes out mostly clean.
- Place cakes on wire rack to cool for 10 mins then turn out onto wire rack to cool completely.
To make the frosting:
- Place heavy cream and sugar in a mixing bowl.
- Using a hand mixer beat until stiff peaks form. Do not overmix!
- Add mascarpone and whip until fully incorporated.
- Immediately add lemon extract and beat just a bit to incorporate.
To Assemble the cake:
- Place one layer of cake onto a cake stand or serving dish and top with frosting.
- Repeat for remaining layers.
- Cover the entire cake in frosting and decorate with shaved almonds and fresh blueberries.
- Serve immediately or place in the fridge or freezer as indicated above.
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Blueberry lemon cake
Ingredients
For the batter
- 2 1/4 cups All-purpose flour sifted
- 2 1/4 tsp Baking powder
- 3/4 tsp Table salt
- 1 cup Unsalted butter room temperature
- 1 cup Granulated sugar
- 3 Large eggs room temperature
- 1 tsp Vanilla extract
- 1 tsp Lemon zest
- 1 Cup Buttermilk room temperature
- 2 Cups Blueberries fresh or frozen. If using frozen please read my instruction above on how to handle frozen blueberries in your cake.
For the frosting
- 2 Cups Heavy cream
- 1 Cup Mascarpone
- 1/2 cup Granulated sugar
- 1/2 tsp Lemon extract
Instructions
To make the cake
- Preheat oven to 350F. Grease and flour three 7 inch removable bottom cake pans, then line with parchment.
- In a medium bowl, whisk flour, baking powder, and salt until well combined.
- Using a stand mixer fitted with the paddle attachment, beat butter until smooth.
- Add sugar and beat on med-high until pale and fluffy (about 3-4 mins).
- Reduce speed and add eggs, one at a time, fully incorporating after each addition.
- Add vanilla extract and lemon zest and continue beating.
- Alternate adding flour mixture and buttermilk. Begin and end with flour (3 additions of flour and 2 of buttermilk). Fully incorporate after each without overmixing.
- Mix blueberries with flour and toss gently to avoid breaking the fruit.
- Using a spatula, fold in the blueberries into the batter, making sure you don't break the fruit.
- Spread batter evenly into prepared pans and smooth the top with a spatula.
- Wrap a wet towel (100% cotton towel) around the cake pans before placing in the oven.
- Bake for 30-35 mins or until a toothpick inserted into the center comes out mostly clean.
- Place cakes on wire rack to cool for 10 mins then turn out onto wire rack to cool completely.
To make the frosting
- Place heavy cream and sugar in a mixing bowl.
- Using a hand mixer beat until stiff peaks form. Do not overmix!
- Add mascarpone and whip until fully incorporated.
- Immediately add lemon extract and beat just a bit to incorporate.
To assemble
- Place one layer of cake onto a cake stand or serving dish and top with frosting.
- Repeat for remaining layers.
- Cover the entire cake in frosting and decorate with shaved almonds and fresh blueberries.
- Serve immediately or place in the fridge or freezer as indicated above.
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