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This lemon blueberry cake is basically spring in cake form. It’s bright, a little tangy, not too sweet, and packed with blueberries in every layer. After so many requests, this one finally made it to the table and it’s easy to see why it’s so loved. The lemon shows up in both the cake and the frosting, the crumb is soft but sturdy, and it feels right at home at Easter, brunch, baby showers, or any excuse to bake something cheerful.
Yield: 12 servings
Total time: about 1 hour
Ingredients
- 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
- ¾ cup (180 ml) buttermilk
- 2 tablespoons lemon zest (zest lemons before squeezing)
- ¼ cup (60 ml) fresh lemon juice
- 4 large eggs, room temperature preferred
- ½ teaspoon vanilla extract
- 2 ½ cups (340 g) blueberries (12 oz)
- 1 batch lemon frosting or preferred frosting
Recommended Equipment
- Three 8-inch round cake pans
- Mixing bowls
- Electric mixer
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Instructions
- Preheat the oven to 350°F. Lightly grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper. Set aside.
- In a large bowl, whisk together the flour, sugar, cornstarch, baking powder, baking soda, and salt until evenly mixed.
- Using an electric mixer on low speed, add the softened butter one tablespoon at a time. Wait until each piece is mixed in before adding the next. The mixture will look sandy, and that’s exactly what you want.
- With the mixer still on low, slowly drizzle in the oil until it’s fully incorporated.
- In a separate bowl or large measuring cup, whisk together the buttermilk, lemon zest, lemon juice, eggs, and vanilla until smooth.
- Slowly pour the buttermilk mixture into the batter while mixing on low speed. Mix just until the batter is smooth and fully combined.
- Use a spatula to gently fold in the blueberries.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for about 30 minutes, or until the cakes spring back lightly when touched and a toothpick inserted in the center comes out mostly clean with a few moist crumbs. If you need to bake in batches, the extra batter can sit on the counter while the first pans bake.
- Let the cakes cool in the pans for 10 to 15 minutes. Run a knife around the edges, then carefully invert them onto a cooling rack to cool completely.
- Once fully cooled, frost the cake with lemon frosting or your favorite frosting, then slice and serve.
Notes and Tips
Blueberries
Fresh blueberries are ideal, but frozen blueberries work just fine and don’t need to be thawed. If you use wild blueberries, expect some purple streaks in the batter. It doesn’t affect the flavor, just the look.
Why some berries sink
Some blueberries will sink, and that’s normal. The layers are thin enough that you still get blueberries in every bite without making the cake dense or gummy. Flavor and texture win here.
Storing
The cake can sit covered at room temperature for up to 24 hours. After that, store it in an airtight container in the fridge for up to 5 days. Keep in mind the fridge can dry cake out over time.
Nutrition Information (Per Serving)
Calories: 331 kcal
Carbohydrates: 55 g
Protein: 6 g
Fat: 10 g
Saturated Fat: 6 g
Fiber: 2 g
Sugar: 29 g
Sodium: 234 mg
Nutrition facts are estimated using online tools and may vary based on ingredients and preparation. Please consult a nutritionist for precise dietary advice.
If you bake this lemon blueberry cake, share it on Pinterest or Facebook and tag my account so I can see your version.