This Lemon Blueberry Cake is a burst of sunshine in every bite, combining zesty lemon with sweet, juicy blueberries. The moist, tender crumb is perfectly balanced by a hint of tanginess, making it an irresistible treat for any occasion. With just 30 minutes of prep and 30 minutes of baking, you’ll have a stunning dessert ready in no time.
Each slice offers a delightful contrast of textures—soft cake, slightly crisp edges, and pockets of warm, bursting berries. Packed with bright flavors and a touch of indulgence, it’s a crowd-pleaser that’s as easy to make as it is to enjoy. Perfect for brunch, dessert, or a sweet afternoon pick-me-up, this cake is sure to become a favorite.
Ingredients for Lemon Blueberry Cake
- 3 cups (375 g) all-purpose flour
- 1 ½ cups (300 g) granulated sugar
- 1 Tablespoon cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- ½ cup (113 g) unsalted butter, softened and cut into 8 pieces
- ½ cup (120 ml) canola, vegetable, or avocado oil (use your preferred neutral oil)
- ¾ cup (180 ml) buttermilk (or substitute with milk + 1 tsp lemon juice)
- 2 Tablespoons lemon zest (zest lemons before juicing)
- ¼ cup (60 ml) lemon juice (fresh-squeezed preferred)
- 4 large eggs, room temperature
- ½ teaspoon vanilla extract
- 2 ½ cups (340 g) blueberries (fresh or frozen, see note)
- 1 batch lemon frosting (or your preferred frosting)
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Line three 8” round cake pans by lightly greasing and flouring the sides and lining the bottoms with parchment paper. Set aside.
- In a large bowl, whisk together flour, sugar, cornstarch, baking powder, baking soda, and salt.
- Using an electric mixer, add softened butter, one tablespoon at a time, mixing until the mixture appears sandy in texture.
- With the mixer on low speed, slowly drizzle in oil until fully combined.
- In a separate bowl or large measuring cup, whisk together buttermilk, lemon zest, lemon juice, eggs, and vanilla extract until smooth.
- With the mixer on low speed, slowly drizzle in the buttermilk mixture until the batter is smooth and fully combined.
- Use a spatula to gently fold in blueberries until evenly distributed.
- Evenly divide batter into the prepared cake pans. If your oven cannot fit all three pans, bake in batches, letting the remaining batter sit at room temperature.
- Bake for 30 minutes, or until the surface springs back to the touch and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Allow cakes to cool in pans for 10-15 minutes, then run a knife around the edges and carefully invert onto a cooling rack to cool completely.
- Once cooled, decorate with lemon frosting or your preferred frosting. Serve and enjoy!
Perfect Pairings: Sauce and Topping Ideas
While the lemon frosting is a classic choice, consider adding a drizzle of lemon glaze for extra zing—mix 1 cup powdered sugar with 2-3 tablespoons fresh lemon juice until smooth. For a fruity twist, top with a blueberry compote (simmer 1 cup blueberries with 2 tablespoons sugar and 1 tablespoon lemon juice until thickened). A dollop of whipped cream or a sprinkle of toasted coconut can also elevate this cake beautifully.
Smart Storage: Keeping Your Cake Fresh
Store your Lemon Blueberry Cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, let it sit at room temperature for 30 minutes before serving to restore its soft texture. For longer storage, wrap individual slices in plastic wrap and freeze for up to 2 months—thaw in the fridge overnight when ready to enjoy.
Time-Saving Tips for Busy Bakers
To save time, prep your ingredients the night before—zest and juice your lemons, measure out dry ingredients, and soften the butter. If you’re short on pans, bake the layers in batches and let the batter sit at room temperature—it won’t affect the texture. For a quicker assembly, use a store-bought lemon frosting or a simple dusting of powdered sugar instead of making your own.
Recipe Variations to Mix It Up
Swap blueberries for raspberries or blackberries for a different berry flavor. For a nutty twist, fold in ½ cup of chopped almonds or pecans with the blueberries. If you prefer a lighter cake, substitute half the all-purpose flour with cake flour for a softer crumb. For a gluten-free version, use a 1:1 gluten-free flour blend and ensure all other ingredients are gluten-free certified.
Essential Equipment for Success
Make sure you have three 8-inch round cake pans for even baking. A stand mixer or hand mixer will make combining the butter and oil much easier. Use a microplane zester for finely grated lemon zest and a silicone spatula to gently fold in the blueberries without crushing them. A cooling rack is also key to ensure your cakes cool evenly before frosting.
Lemon Blueberry Cake
Ingredients
- 3 cups all-purpose flour 375 g
- 1 ½ cups granulated sugar 300 g
- 1 Tablespoon cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- ½ cup unsalted butter 113 g, softened and cut into 8 pieces
- ½ cup canola, vegetable, or avocado oil 120 ml
- ¾ cup buttermilk 180 ml
- 2 Tablespoons lemon zest zest lemons before squeezing
- ¼ cup lemon juice 60 ml, fresh-squeezed preferred
- 4 large eggs room temperature preferred
- ½ teaspoon vanilla extract
- 2 ½ cups blueberries 340 g, see note (12 oz)
- 1 batch lemon frosting or preferred frosting
Instructions
- Preheat oven to 350F and line three 8” round cake pans by lightly but thoroughly greasing and flouring the sides and lining the bottoms with parchment paper. Set aside.
- In a large bowl, whisk together flour, sugar, cornstarch, baking powder, baking soda, and salt.
- Using an electric mixer, add softened butter, one tablespoon at a time, adding the next tablespoon only after the first is combined. The mixture will appear sandy in texture.
- While mixing on low-speed, slowly drizzle in oil.
- In a separate bowl or large measuring cup, whisk together buttermilk, lemon zest, lemon juice, eggs, and vanilla extract until combined.
- With mixer on low-speed, slowly drizzle in the buttermilk mixture until the batter is smooth and completely combined.
- Use a spatula to stir in blueberries.
- Evenly divide batter into prepared cake pans and transfer to 350F oven (if your oven is not large enough for all three pans or if you only have two pans, it is fine to let the remaining batter sit on the counter while the first two pans bake. If all of your pans do fit in the oven, make sure to keep an eye on them as most ovens do not cook evenly and some pans may be done sooner than others). Bake for 30 minutes or until the surface of the cake springs back to the touch and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Allow cakes to cool in cake pans for 10-15 minutes before running a knife around the edge of the pan to loosen cakes and carefully inverting onto a cooling rack to cool completely before decorating.
- Once cooled completely, decorate the cake using lemon frosting (or preferred frosting).