Best Lemon Blueberry Cake
Bright lemon cake layers bursting with juicy blueberries and creamy lemon frosting — fresh, stunning summer classic.
Ingredients
- Cake Layers:
- 3 cups 390 g all-purpose flour
- 2½ tsp baking powder
- ½ tsp baking soda
- 1 tsp kosher salt
- 1½ cups 300 g granulated sugar
- Zest of 2 large lemons
- 1 cup 227 g unsalted butter, room temperature
- ¼ cup 60 ml neutral oil
- 4 large eggs room temperature
- 1 cup 240 ml buttermilk, room temperature
- ¼ cup 60 ml fresh lemon juice
- 2 tsp vanilla extract
- 2 cups 300 g fresh or frozen blueberries (do not thaw frozen)
- 2 tbsp flour for coating berries
- Lemon Cream Cheese Frosting:
- 16 oz 450 g full-fat cream cheese, room temperature
- 1 cup 227 g unsalted butter, room temperature
- 5 –6 cups 600–720 g powdered sugar
- 3 tbsp fresh lemon juice
- Zest of 1 lemon
- 1 tsp vanilla extract
- Pinch salt
- Garnish:
- Fresh blueberries
- Lemon slices or zest curls
- Edible flowers optional
Instructions
- Rub lemon zest into sugar.
- Cream butter/oil/sugar → eggs → alternate dry/wet.
- Coat blueberries → fold in.
- Bake 350 °F 28–35 min.
- Cool → lemon cream cheese frosting → garnish.
Notes
- Fresh lemon zest + juice = bright flavor
- Coat berries = even distribution
- Freeze layers beautifully
- Day 2 = even moister
- Raspberry swap = pink perfection