Go Back
+ servings
A slice of lemon and blueberry cake decorated with lemon and fresh blueberries

Blueberry lemon cake

petro
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!
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 12 slices
Calories 583 kcal

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.

Nutrition

Serving: 1sliceCalories: 583kcalCarbohydrates: 49gProtein: 7gFat: 40gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 157mgSodium: 145mgPotassium: 122mgFiber: 1gSugar: 29gVitamin A: 1424IUVitamin C: 3mgCalcium: 135mgIron: 1mg
Keyword blueberry lemon cake, lemon blueberry cake
Tried this recipe?Let us know how it was!