Description

This Lemon Blueberry Cake is a moist, fluffy, and citrusy dessert packed with fresh blueberries and zesty lemon flavor. Perfect for birthdays, brunches, or any special occasion!

Ingredients

Scale

Cake Batter:
2 ½ cups all-purpose flour (or cake flour for a lighter texture)
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter (softened)
1 ¾ cups granulated sugar
4 large eggs
1 tbsp lemon zest
¼ cup fresh lemon juice
1 cup buttermilk (or milk + 1 tbsp vinegar)
2 cups fresh or frozen blueberries (coat with 1 tbsp flour)
Frosting (Optional:)
8 oz cream cheese (softened)
½ cup unsalted butter (softened)
3 cups powdered sugar
1 tsp vanilla extract
1 tbsp lemon juice

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Instructions

1️⃣ Preheat & Prep: Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
2️⃣ Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
3️⃣ Cream Butter & Sugar: Beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well.
4️⃣ Add Lemon & Dairy: Stir in lemon zest and juice. Alternate adding dry ingredients and buttermilk, mixing gently.
5️⃣ Fold in Blueberries: Toss blueberries in flour, then fold them into the batter.
6️⃣ Bake: Divide batter evenly between pans. Bake for 30-35 minutes, until a toothpick inserted comes out clean.
7️⃣ Cool & Frost: Let cakes cool completely before frosting with cream cheese frosting or lemon glaze.

Notes

✔ For extra moisture, replace half the butter with Greek yogurt or applesauce.
✔ For a dairy-free version, use almond milk and vegan butter.
✔ Store at room temperature for 2 days, in the fridge for 5 days, or freeze for 3 months.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Cuisine: American

Nutrition

Calories: 400