Ingredients

For the Cake

• 2½ cups (315g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (225g) unsalted butter, softened
• 1¾ cups (350g) granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 2 tablespoons fresh lemon zest
• ¼ cup fresh lemon juice
• 1 cup (240ml) buttermilk, room temperature
• 2 cups fresh blueberries
• 1 tablespoon all-purpose flour (for coating the blueberries)

For the Lemon Cream Cheese Frosting

• 8 ounces (225g) cream cheese, softened
• ½ cup (115g) unsalted butter, softened
• 3½ cups powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Optional Garnishes

• Fresh blueberries
• Lemon slices
• Lemon zest
• Powdered sugar
• Fresh mint leaves

Equipment

• Two 8-inch round cake pans
• Parchment paper
• Large mixing bowls
• Electric mixer or stand mixer
• Rubber spatula
• Cooling rack
• Offset spatula

Instructions

Step 1: Prepare the Oven and Pans

Preheat the oven to 350°F (175°C).

Grease two 8-inch round cake pans and line the bottoms with parchment paper.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Set aside.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3–4 minutes.

Add the eggs one at a time, beating well after each addition.

Mix in the vanilla extract, lemon zest, and fresh lemon juice.

Step 4: Combine the Batter

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk.

Begin and end with the dry ingredients, mixing just until combined.

Avoid overmixing to keep the cake tender.

Step 5: Add the Blueberries

Toss the blueberries with 1 tablespoon flour to help prevent them from sinking.

Gently fold the blueberries into the batter using a rubber spatula.

Step 6: 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.

Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 7: Prepare the Frosting

Beat the cream cheese and butter together until smooth and creamy.

Gradually add the powdered sugar, beating until light and fluffy.

Mix in the vanilla extract, lemon juice, and lemon zest until fully combined.

Step 8: Assemble the Cake

Place one cake layer on a serving plate.

Spread a generous layer of lemon cream cheese frosting over the top.

Place the second cake layer on top and frost the top and sides evenly.

Decorate with fresh blueberries, lemon slices, lemon zest, and mint leaves if desired.

Step 9: Serve

Slice and serve the cake chilled or at room temperature for the best flavor and texture.

Tips

• Use room-temperature ingredients for a smooth batter.
• Coat the blueberries with flour to keep them evenly distributed.
• Do not overmix the batter to maintain a soft, fluffy texture.
• Fresh lemon juice and zest provide the brightest flavor.
• Allow the cake to cool completely before frosting.
• Chill the frosted cake for 20–30 minutes before slicing for cleaner cuts.

Variations

Lemon Blueberry Bundt Cake

Bake the batter in a greased Bundt pan and finish with a simple lemon glaze.

Lemon Blueberry Loaf Cake

Pour the batter into two loaf pans for a delicious breakfast or snack cake.

White Chocolate Lemon Blueberry Cake

Fold 1 cup of white chocolate chips into the batter for extra sweetness.

Raspberry Lemon Cake

Replace half of the blueberries with fresh raspberries for a mixed berry version.

Coconut Lemon Blueberry Cake

Add 1 cup shredded coconut to the batter for a tropical twist.

Storage

Room Temperature: Store unfrosted cake in an airtight container for up to 2 days.

Refrigerator: Store the frosted cake for up to 5 days.

Freezer: Wrap unfrosted cake layers tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting.

Serving Suggestions

Lemon Blueberry Cake pairs wonderfully with:

• Fresh whipped cream
• Vanilla ice cream
• Fresh berries
• Lemon curd
• Hot tea
• Coffee or espresso
• Sparkling lemonade
• Brunch spreads
• Spring and summer dessert tables
• Afternoon tea parties

Nutrition (Per Serving)

• Calories: 465
• Carbohydrates: 58g
• Protein: 6g
• Fat: 24g
• Saturated Fat: 14g
• Cholesterol: 110mg
• Sodium: 240mg
• Fiber: 2g
• Sugar: 41g

Conclusion

Lemon Blueberry Cake is a delightful combination of bright citrus and juicy blueberries wrapped in a soft, buttery cake. Finished with a creamy lemon frosting, this elegant dessert is perfect for birthdays, holidays, brunches, or any special occasion. Easy to make and bursting with fresh flavor, it’s a timeless recipe that’s sure to become a favorite with family and friends.