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Introduction & Inspiration: Your Perfect Go-To Lemon Blueberry Cake!

This Lemon Blueberry Cake recipe has become my absolute go-to, and I’m thrilled to share it! I adore its consistently moist, incredibly tender crumb, bursting with bright lemon flavor and studded with juicy blueberries. Paired with a classic, tangy cream cheese frosting, it’s simply divine, whether you make it as a layer cake or an easy sheet cake.

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The inspiration was to create a reliable lemon blueberry cake recipe from scratch. One that wasn’t dry or dense, where the blueberries didn’t all sink, and that had the perfect balance of sweet and tart. This recipe, utilizing specific techniques like using both buttermilk and lemon juice, and adding cornstarch to the flour, consistently delivers fantastic results.

It truly captures the essence of spring and summer baking. The bright citrus, the sweet berries, the creamy frosting – it’s a combination that just makes people happy. It feels special yet comforting.

Perfect for birthdays, brunches, potlucks, or just because, this Lemon Blueberry Cake is versatile, relatively simple to make from scratch, and guaranteed to be a favorite.

Nostalgic Appeal (Sunshine & Simple Celebrations)

There’s something undeniably cheerful and nostalgic about lemon blueberry baked goods. They evoke feelings of sunny mornings, farmers’ markets piled high with berries, and simple, happy celebrations. This cake captures that bright, optimistic feeling beautifully.

It reminds me of classic homemade cakes – the kind carefully baked for special occasions or shared generously at family gatherings. The combination of lemon, blueberry, and cream cheese frosting is itself a beloved classic, instantly recognizable and comforting.

While it feels elegant enough for a special event, especially as a layer cake, it also has the approachable charm of a simple sheet cake perfect for casual enjoyment. It bridges the gap between everyday comfort and celebratory treat.

Making this cake feels like bottling sunshine. The bright aromas of lemon and vanilla filling the kitchen during baking are part of the simple joy. It’s a taste of pure, uncomplicated happiness.

Homemade Focus (Building the Perfect Tender Crumb)

I’m passionate about baking cakes from scratch, and this recipe is a wonderful example of how specific homemade techniques create a superior texture. The focus here is on building a perfectly tender and moist cake crumb – the ideal canvas for the fruit and frosting.

We achieve this through several key steps. Creaming the butter and sugars properly incorporates air for lightness. Using both buttermilk and lemon juice provides acidity that reacts with the leaveners (baking powder AND soda) and tenderizes the gluten. Adding cornstarch to the all-purpose flour mimics the lower protein content of cake flour, further enhancing tenderness.

Another crucial homemade technique is tossing the blueberries in a bit of flour before folding them in. This helps absorb surface moisture and prevents the berries from sinking straight to the bottom during baking, ensuring they’re beautifully distributed throughout the cake. And, of course, the homemade cream cheese frosting provides unmatched flavor compared to store-bought.

This recipe celebrates the craft of building a cake with attention to detail. Understanding why each step and ingredient is used empowers you to create a truly exceptional homemade cake.

Flavor Goal: Bright Lemon, Juicy Blueberry, Tangy Cream Cheese Frosting

The ultimate flavor goal is a vibrant harmony: a moist, exceptionally tender cake carrying clear, bright lemon notes (from both zest and juice), interspersed with bursts of sweet-tart blueberries. This is perfectly balanced by a creamy, smooth frosting with the signature tang of cream cheese and another layer of lemon flavor.

The cake shouldn’t be overwhelmingly tart, but the lemon flavor should be pronounced and refreshing. The blueberries, when baked, become slightly jammy and infuse the surrounding cake with their flavor.

The cream cheese frosting provides essential richness and tang, cutting through the sweetness of the cake and complementing the fruit. The added lemon juice and zest in the frosting ensure the citrus theme carries through every element.

Each bite should be a delightful combination of tender cake, juicy berries, bright lemon, and tangy cream cheese – a perfectly balanced, fresh, and satisfying experience.

Ingredient Insights: The Tenderness Team & Flavor Stars

Let’s explore the key players that make this cake so special:

For the Lemon Blueberry Cake:

All-Purpose Flour & Cornstarch: The cornstarch lowers the protein content of the AP flour, effectively creating a “cake flour substitute” that results in a more tender, delicate crumb.
Baking Powder & Baking Soda: Provide the necessary lift. Baking soda gets an extra boost from the acidic buttermilk and lemon juice.
Salt: Balances sweetness and enhances all flavors.
Unsalted Butter (Softened) & Granulated Sugar: Creamed together for flavor, tenderness, and structure. (Self-correction: Recipe lists brown sugar too!)
Revised Sugars: Granulated Sugar & Packed Light Brown Sugar: Granulated provides primary sweetness; brown sugar adds moisture, slight caramel notes, and reacts with baking soda.
Lemon Zest: Added during creaming, it infuses the butter/sugar with aromatic lemon oils for maximum flavor.
Vanilla Extract & Pure Lemon Extract (Optional): Vanilla enhances sweetness; lemon extract boosts citrus flavor if desired.
Large Eggs (Room Temperature): Provide structure, richness, binding. Room temp ensures they mix in smoothly.
Buttermilk & Fresh Squeezed Lemon Juice (Room Temperature): Add moisture, significant tang (acidity for tenderness and leavening), and lemon flavor. Room temp prevents curdling the batter.
Fresh Blueberries: The star fruit! Tossing in flour helps prevent sinking. The recipe recommends fresh over frozen.

For the Lemon Cream Cheese Frosting:

Unsalted Butter & Full-Fat Brick Cream Cheese (Softened): The classic tangy, rich base. Must be properly softened for a smooth, lump-free frosting. Use block cream cheese, not tub style.
Confectioners’ Sugar (Sifted): Provides sweetness and structure. Sifting is essential for smoothness.
Fresh Lemon Juice: Adds necessary liquid for consistency and bright lemon tang.
Heavy Cream (or Milk): Used sparingly to adjust the frosting to the perfect spreading consistency. Cream adds more richness than milk.
Vanilla Extract & Salt: Flavor enhancement and balance.
Optional: Lemon Zest can also be added to the frosting for extra flavor.

Essential Equipment: Tools for Cake Success

You’ll need standard cake-baking equipment:

Cake Pans: Three 8-inch round pans OR one 9×13 inch pan, as specified. Prepare well (grease, parchment, flour).
Electric Mixer (Stand Mixer Recommended): Essential for properly creaming butter/sugars for 5 mins and for making smooth, fluffy cream cheese frosting.
Large & Medium Mixing Bowls.
Whisk & Rubber Spatula: For dry ingredients and folding/scraping.
Sieve/Sifter: For sifting dry ingredients and powdered sugar.
Zester/Microplane & Juicer: For the lemons.
Wire Cooling Racks.
Large Serrated Knife (Optional): For leveling cake layers.
Offset Spatula: For frosting.
Cake Turntable (Optional): Makes frosting layers much easier.

List of Ingredients with Measurements (Ready for Citrus & Berries!)

Here is your checklist for this delightful Lemon Blueberry Cake:

Lemon Blueberry Cake:

2 ½ cups (approx. 300g) cake flour (Self-correction: Original lists AP + Cornstarch)
Corrected Flour: 2 ½ cups (310g) all-purpose flour + 2 Tablespoons cornstarch
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup (1 ½ sticks / 170g) unsalted butter, softened to room temperature
1 ¾ cups (350g) granulated sugar (Self-correction: Original lists Granulated AND Brown)
Corrected Sugars: 1 ¼ cups (250g) granulated sugar + ½ cup (100g) packed light brown sugar
2 tablespoons lemon zest (from 2-3 lemons)
1-2 teaspoons pure vanilla extract (Self-correction: Original lists 1 tsp)
Corrected Vanilla: 1 tsp pure vanilla extract
(Optional: ½ tsp pure lemon extract)
4 large eggs, at room temperature
¾ cup (180ml) buttermilk, at room temperature
½ cup (120ml) fresh squeezed lemon juice, at room temperature (Self-correction: Original lists only 1/3 cup)
Corrected Lemon Juice: ⅓ cup (80ml) fresh squeezed lemon juice
1 ½ cups (210g) fresh blueberries (Recommended over frozen)
2 teaspoons all-purpose flour (for tossing berries)
Nonstick baking spray, parchment paper, flour for pans

Cream Cheese Frosting (Choose quantity based on pan):

For 9×13 inch Cake:
- ½ cup (1 stick / 112g) unsalted butter, softened
- 8 oz (226g) brick-style cream cheese, softened
- 1 teaspoon lemon juice, freshly squeezed
- 3 – 4 cups (330-440g) powdered sugar, sifted
- 1 tablespoon whipping cream (or milk), as needed
- (Recommended: ½ tsp Vanilla Extract, Pinch Salt)
For Layer Cake (3×8 inch):
- ¾ cup (1 ½ sticks / 168g) unsalted butter, softened
- 12 ounces (1 ½ blocks / 340g) brick-style cream cheese, full fat, softened
- 1 ½ teaspoons lemon juice, freshly squeezed
- 4 ½ – 5 ½ cups (495 – 605g) powdered sugar, sifted
- 1-2 tablespoon whipping cream (or milk), as needed
- (Recommended: 1 tsp Vanilla Extract, Pinch Salt)

Garnish:

Fresh blueberries or lemon slices

(Note: Several discrepancies between the initial ingredient list block and the later detailed list in the prompt. I’ve noted corrections based on the more detailed list and standard practices for balance. Using the Layer Cake Frosting quantity list from here on, as assembly describes layers). Ensure all refrigerated items are at room temperature!

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Step-by-Step Instructions: Building Your Berry Lemon Delight

Let’s bake this beautiful Lemon Blueberry Layer Cake:

1. Prepare Oven and Pans:

Preheat oven to 350°F (177°C / 180°C conventional). Grease three 8-inch round cake pans, line bottoms with parchment paper rounds, then grease and flour the parchment/sides.

2. Combine Dry Ingredients:

In a medium bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Whisk together and set aside.

3. Cream Butter, Sugars, Zest:

In a large bowl (stand mixer with paddle recommended), combine the softened butter, granulated sugar, packed light brown sugar, and lemon zest.

Beat on medium-high speed until light and fluffy, about 3-5 minutes. Scrape down the bowl.

4. Add Eggs and Extracts:

Add the room temperature eggs, one at a time, beating well after each addition until fully incorporated.

Beat in the vanilla extract (and optional lemon extract). Scrape the bowl again.

5. Prepare Buttermilk Mixture: (Self-correction: Directions combine milk/juice later. Following recipe’s specific alternating method). Okay, have buttermilk and lemon juice ready separately (both room temp).

6. Alternate Dry and Wet Additions:

With the mixer on low speed, beat about ⅓ of the flour mixture into the butter mixture.

Then mix in about ½ of the buttermilk. (Self-correction: Recipe directions mix buttermilk & lemon juice first. Following that instruction from prompt). Okay, combining buttermilk & juice first:

Revised Step 6: Combine the room temperature buttermilk and fresh lemon juice in a small bowl or measuring cup. With the mixer on low speed, add about ⅓ of the flour mixture to the butter/egg mixture. Mix until almost combined. Add about ½ of the buttermilk-lemon juice mixture. Mix until almost combined. Repeat with another ⅓ flour, the remaining buttermilk-lemon juice, and finish with the last ⅓ flour. Mix just until combined after each addition. Do not overmix.

7. Toss and Fold in Blueberries:

In a small bowl, gently toss the fresh blueberries with the 2 teaspoons of all-purpose flour until coated.

Using a rubber spatula, gently fold the flour-coated blueberries into the finished cake batter until just distributed.

8. Bake the Cake Layers:

Divide the batter evenly among the three prepared cake pans. Smooth the tops.

Bake for about 25-30 minutes, or until the tops look set, slightly springy, and a toothpick inserted into the center comes out clean or with a few moist crumbs.

9. Cool the Cakes:

Remove pans from the oven and allow cakes to cool in the pans on wire racks for 10 minutes.

Carefully run a thin knife around edges if needed, then invert cakes onto wire racks, remove parchment, and let cool completely.

10. Make the Lemon Cream Cheese Frosting (Layer Cake Quantity):

In a large bowl (stand mixer with paddle recommended), beat the softened butter (¾ cup) until soft and smooth.

Add the softened cream cheese (12 oz) and beat on medium speed until combined and no lumps remain, about 3 minutes. Scrape the bowl.

Add the lemon juice (1 ½ tsp), vanilla extract (1 tsp recommended), and salt (pinch recommended). Beat until combined.

With the mixer on low, gradually add the sifted powdered sugar (starting with 4 ½ cups). Once incorporated, increase speed to medium-high and beat until light and fluffy.

Check consistency. If too thick, beat in heavy cream (or milk), 1 tablespoon at a time, until smooth and spreadable. If too thin, beat in more sifted powdered sugar (¼ cup at a time).

11. Assemble the Layer Cake:

Level the tops of the completely cooled cake layers if necessary.

Place one cake layer on your cake stand or serving plate. Frost the top evenly with about ¾ cup of frosting.

Place the second cake layer on top. Frost the top with another ¾ cup of frosting.

Place the third cake layer on top (upside down for a flat surface).

Apply a thin crumb coat of frosting over the entire cake. Chill for 20-30 minutes.

Apply the remaining frosting smoothly over the top and sides of the cake. Create swirls or a smooth finish as desired.

12. Decorate and Chill:

Optionally, decorate the cake with fresh blueberries and thin lemon slices.

Refrigerate the cake for at least 30-60 minutes before slicing to allow the frosting to set.

Serve chilled or at room temperature. Store leftovers covered in the refrigerator.

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Troubleshooting: Perfecting Your Lemon Berry Cake

Layer cakes require care, here’s help:

Problem: Blueberries Sank

Cause: Berries not coated in flour; batter too thin; berries folded in too roughly. Solution: Don’t skip tossing berries in flour! Ensure batter is properly mixed (it should be relatively thick). Fold berries in gently at the very end.

Problem: Cake is Dry or Dense

Cause: Overmixing batter; overbaking; incorrect flour measurement. Solution: Mix minimally after adding flour. Use room temp ingredients. Measure flour by spooning & leveling/weight. Check cake doneness early. The AP+cornstarch blend aids tenderness.

Problem: Cream Cheese Frosting is Lumpy or Runny

Cause: Cream cheese/butter too cold (lumpy); cream cheese/butter too warm (runny); too much liquid added. Solution: Use fully softened cream cheese/butter. Beat thoroughly until smooth before adding sugar. Add lemon juice/cream cautiously. Chill briefly if it becomes too soft while working.

Problem: Uneven Cake Layers Solution: Weigh batter into pans for precision. Level cooled cakes before assembly.

Tips and Variations: More Citrus Berry Fun!

Customize this delightful cake:

Cake Flour Power: Using the AP flour + cornstarch blend really does mimic cake flour and gives a wonderfully tender crumb. Don’t skip the cornstarch!
Room Temp Rules: Ensure butter, eggs, buttermilk, sour cream, and cream cheese are all properly at room temperature (or slightly softened for frosting) for the best mixing results.
Berry Prep: Gently rinse and thoroughly pat dry fresh blueberries before tossing in flour. Excess moisture can affect the batter.
Frozen Blueberries: While fresh are recommended, you can use frozen. Do not thaw them. Toss frozen berries directly with flour and fold in quickly at the end. Bake time might increase slightly.
Other Citrus: Use orange zest and juice for a different flavor profile.
Frosting: Add ½ cup raspberry preserves swirled into the frosting for a Lemon-Raspberry version. Omit cream cheese for a simple Lemon Buttercream.

Serving and Pairing Suggestions: A Slice of Sunshine

This cake brightens any table:

Serving Suggestions:

Serve chilled or let sit at room temperature for 15-30 minutes for softer frosting.
Garnish simply with fresh blueberries and maybe lemon zest curls or thin lemon slices.
Perfect for spring/summer birthdays, showers, brunches, Easter, or Mother’s Day.

Pairing Suggestions:

Beverages: Tea (black, green, or herbal like chamomile or lemon balm), coffee, lemonade, iced tea, or a light white wine like Pinot Grigio or Sauvignon Blanc.
Alongside: Delicious on its own!

Nutritional Information (Approximate, as of April 4, 2025)

The original prompt did not provide Nutrition Facts. Based on the ingredients (butter, sugar, oil – removed, eggs, flour, sour cream, cream cheese, heavy cream, powdered sugar), this is a rich, classic layer cake. A rough estimate per slice (assuming 12 slices from 3×8″ layers) could be:

Calories: 550 – 750+
Fat: High (30-45g+), significant saturated fat.
Carbohydrates: High (60-80g+).
Sugars: High.
Protein: Moderate (6-8g).

Enjoy this delightful cake as a special treat!

Lemon Blueberry Cake

Author: Alyssa

Print Recipe

Description

Ingredients

Scale

Lemon Blueberry Cake:

2 ½ cups (approx. 300g) cake flour (Self-correction: Original lists AP + Cornstarch)
Corrected Flour: 2 ½ cups (310g) all-purpose flour + 2 Tablespoons cornstarch
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup (1 ½ sticks / 170g) unsalted butter, softened to room temperature
1 ¾ cups (350g) granulated sugar (Self-correction: Original lists Granulated AND Brown)
Corrected Sugars: 1 ¼ cups (250g) granulated sugar + ½ cup (100g) packed light brown sugar
2 tablespoons lemon zest (from 2–3 lemons)
1–2 teaspoons pure vanilla extract (Self-correction: Original lists 1 tsp)
Corrected Vanilla: 1 tsp pure vanilla extract
(Optional: ½ tsp pure lemon extract)
4 large eggs, at room temperature
¾ cup (180ml) buttermilk, at room temperature
½ cup (120ml) fresh squeezed lemon juice, at room temperature (Self-correction: Original lists only 1/3 cup)
Corrected Lemon Juice: ⅓ cup (80ml) fresh squeezed lemon juice
1 ½ cups (210g) fresh blueberries (Recommended over frozen)
2 teaspoons all-purpose flour (for tossing berries)
Nonstick baking spray, parchment paper, flour for pans

Cream Cheese Frosting (Choose quantity based on pan):

For 9×13 inch Cake:
- ½ cup (1 stick / 112g) unsalted butter, softened
- 8 oz (226g) brick-style cream cheese, softened
- 1 teaspoon lemon juice, freshly squeezed
- 3 – 4 cups (330-440g) powdered sugar, sifted
- 1 tablespoon whipping cream (or milk), as needed
- (Recommended: ½ tsp Vanilla Extract, Pinch Salt)
For Layer Cake (3×8 inch):
- ¾ cup (1 ½ sticks / 168g) unsalted butter, softened
- 12 ounces (1 ½ blocks / 340g) brick-style cream cheese, full fat, softened
- 1 ½ teaspoons lemon juice, freshly squeezed
- 4 ½ – 5 ½ cups (495 – 605g) powdered sugar, sifted
- 1–2 tablespoon whipping cream (or milk), as needed
- (Recommended: 1 tsp Vanilla Extract, Pinch Salt)

Garnish:

Fresh blueberries or lemon slices

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Instructions