LEMON BLUEBERRY CAKE

If you’re looking for a cake that screams “fresh and fruity,” this Lemon Blueberry Cake is your match made in dessert heaven! 🍋🫐 Bursting with juicy blueberries and the tangy zing of lemon, this cake is perfect for a summer gathering, brunch, or just because you deserve a treat. It’s moist, flavorful, and topped with a sweet glaze that’ll have you sneaking back for seconds (or thirds, no judgment here!).

Family Favorite: Why We Love This Lemon Blueberry Cake

Let me tell you, this cake became an instant favorite in our house. My husband swears it’s the perfect “wake up and cake up” breakfast (cake for breakfast is totally a thing, right?!) and my kids love the little pops of blueberry goodness in every bite. It’s so light and refreshing, it doesn’t last long once it hits the table!

Why You’ll Love This Lemon Blueberry Cake

• Fresh & Fruity: The combo of lemon and blueberry gives the cake a burst of flavor that’s light, sweet, and tangy all at once.
• Perfect for Any Occasion: Whether it’s a casual family dinner or a fancy brunch, this cake fits the bill!
• Simple Yet Impressive: It’s easy to whip up but looks like you spent all day in the kitchen.
• Moist & Delicious: Thanks to the blueberries and lemon, this cake stays perfectly moist and flavorful.

Ingredients Notes For Lemon Blueberry Cake

• Fresh Blueberries: Juicy bursts of sweetness in every bite! If they’re not in season, frozen works too.
• Lemon Zest and Juice: Adds the perfect zesty brightness to balance the sweet.
• Greek Yogurt or Sour Cream: This keeps the cake incredibly moist and tender.
• Flour + Baking Powder: The essentials for a fluffy cake!

Recipe Steps for Lemon Blueberry Cake

1. Prep & Mix: Preheat your oven and grease that cake pan. Mix your dry ingredients in one bowl, then wet ingredients in another. Don’t forget to toss the blueberries in a little flour to keep them from sinking!
2. Fold in the Good Stuff: Gently fold the blueberries into the batter. Don’t crush them or you’ll have blue cake. 😆
3. Bake: Pour the batter into your pan and pop it into the oven. Bake until golden, and a toothpick comes out clean.
4. Glaze: Whisk together some powdered sugar, lemon juice, and zest to drizzle over the cake once it’s cooled. Trust me, this step is non-negotiable!
5. Slice & Enjoy: Slice it up, and serve with extra blueberries or whipped cream if you’re feeling fancy.

Storage Options

• Counter: Store in an airtight container for 3-4 days (if it lasts that long!).
• Fridge: If you like it chilled, keep it in the fridge for up to a week.
• Freeze: You can freeze slices of this cake for up to 3 months. Just thaw and enjoy like it’s fresh out of the oven!

Variations & Substitutions

• Make it Gluten-Free: Sub in a gluten-free flour blend, and you’re good to go!
• Add a Topping: A dollop of whipped cream or a scoop of vanilla ice cream pairs beautifully with this cake.
• Swap the Blueberries: Try raspberries or blackberries for a fun twist.

LEMON BLUEBERRY CAKE

A moist, zesty lemon cake bursting with juicy blueberries, topped with a tangy lemon glaze for a fresh and fruity dessert!

5 from 1 vote

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Course: Dessert

Kitchen: American

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 55 minutes minutes

Servings: 10

Ingredients

 

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• ▢ 1 1/4 lbs all-purpose flour
• ▢ 0.35 lbs granulated sugar
• ▢ 1/4 lb unsalted butter softened
• ▢ 2 large eggs
• ▢ 0.10 lb light brown sugar
• ▢ 1 tablespoon lemon zest
• ▢ 1/8 lb fresh lemon juice about 2 tablespoons
• ▢ 1 teaspoon vanilla extract
• ▢ 1/2 lb buttermilk
• ▢ 1 teaspoon baking powder
• ▢ 1 teaspoon baking soda
• ▢ 1/2 teaspoon salt
• ▢ 0.75 lbs fresh or frozen blueberries do not thaw frozen
• ▢ 1 tablespoon flour for tossing blueberries
• ▢ For the Frosting:
• ▢ 0.5 lb mascarpone cheese softened
• ▢ 0.5 lb heavy cream
• ▢ 0.15 lb powdered sugar
• ▢ 1 teaspoon vanilla extract
• ▢ Zest of 1 lemon optional for extra flavor

Instructions

• Prepare the Cake:
• Preheat Oven: Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
• Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• Wet Ingredients: In a large bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy. Mix in the eggs one at a time, followed by the lemon zest, lemon juice, and vanilla extract.
• Combine: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
• Prepare Blueberries: Toss the blueberries with 1 tablespoon of flour to prevent them from sinking. Gently fold them into the batter.
• Bake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
• Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
• Prepare the Mascarpone Frosting:
• Whip: In a large bowl, beat the softened mascarpone cheese until smooth.
• Add Cream: Gradually pour in the heavy cream and powdered sugar, whipping until soft peaks form. Stir in the vanilla extract and lemon zest if desired.
• Assemble the Cake:
• Frost: Place one cooled cake layer on a serving plate. Spread a layer of mascarpone frosting over the top. Place the second cake layer on top and frost the entire cake.
• Serve: Garnish with fresh blueberries or lemon slices if desired. Slice and serve chilled.