Lemon Blueberry Cake

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You have never seen a beautiful and equally delicious cake as this lemon blueberry cake! Elegant, delicious, and fit for any occasion, this cake will knock your socks off!

Cake is so classic! You can serve it at parties, get-togethers, or just as a dessert for your dinner guests. Try out some more of my favorite cake recipes like this butter pecan cake, this Tiramisu, and especially this Cinnabon cinnamon roll cake!

A lemon blueberry cake on a white platter with a quarter of it cut out so that you can see the inside.

Lemon Blueberry Cake Recipe

Everyone likes cake! You start out with a small slice, and soon, you have eaten the whole thing! No? Is that just me? Well… This lemon blueberry cake just might change that for you! The flavors in it are slightly subtle so that they aren’t overwhelming, but at the same time, they are just enough to keep you wanting more! It’s pure heaven in your mouth, and you won’t resist coming back for that second (or third!) slice.

A cake that is moist and delicious is a winner in my book! This cake checks off those boxes and then some. This lemon blueberry cake looks delightfully fancy so that I can use it as a decoration at a baby shower or a party, but then it doubles as the food as well! Trust me when I tell you that you don’t want to miss this cake… It’s perfect for any occasion, and your guests will love it!

Ingredients to Make Lemon Blueberry Cake

This cake is a work of art! Anyone can make it as long as you stick to this ingredients list. Check out the recipe card at the bottom of the post for exact measurements.

Cake

  • Granulated Sugar:
  • Lemon Zest: You will need the zest from 2 large lemons.
  • Cake Flour: I used cake flour instead of all purpose flour because it cake it a better texture.
  • Baking Powder and Baking Soda: These help the cake to rise and get that soft texture.
  • Salt: This will enhance all of the flavors in the cake.
  • Buttermilk: If you don’t have any buttermilk on hand, don’t worry! You can make it with only two ingredients using this recipe here.
  • Lemon Juice: You can use the lemons that you got the zest from for the juice! Fresh is best!
  • Vanilla: Add a splash of vanilla to enhance the sweet flavors.
  • Vegetable Oil: If you are wondering what makes a cake moist, this is it!
  • Egg Whites: These will bind the ingredients together.
  • Blueberries: You can use fresh or frozen for this recipe.

Filling

  • Blueberry Jam: This creates the perfect texture for the filling.
  • Lemon Zest: This will add some fresh, bright flavor to the blueberries.

Whipped Lemon Frosting

  • Butter: I used salted butter that was softened to room temperature.
  • Powdered Sugar: This dissolves easily making the frosting smooth.
  • Lemon Zest: The more lemon zezt, the better! Having it in all 3 parts of the cake really blends them all together seamlessly!
  • Vanilla Extract: This adds a sweet flavor.
  • Heavy Cream: The cream will blend everything together creating the perfect consistency.
6 pictures showing how to mix the cake batter in a clear bowl.

How to Make a Lemon Blueberry Cake

This cake takes a few steps but boy is it worth it! Soon you are going to be wanting to make all the lemon blueberry foods that you can get your hands on. It’s the best combo.

Cake

  1. Preheat the oven to 350°. Grease 2 8 inch round cake pans and set aside.
  2. In a small bowl combine the sugar with the zest of the lemons until fragrant.
  3. In a large bowl whisk together the lemon sugar, 2 cups of the flour, baking powder, baking soda, and salt.
  4. To the same bowl add the buttermilk, lemon juice, vanilla, and oil and beat with the paddle attachment of a stand mixer or a hand mixer just until fully combined.
  5. In another bowl whip the egg whites until medium stiff peaks form. Then, fold ⅓ of the egg whites into the cake batter to loosen it up, followed by the remaining egg whites. Fold until only a few streaks of egg whites remain.
  6. Toss the blueberries with the remaining ¼ cup of flour. Fold into the cake batter until just combined.
  7. Separate the cake batter evenly into the two cake pans and bake for about 30-35 minutes, until a toothpick comes out clean and the center of the cake springs back when lightly pressed. Let cool completely before frosting.

Filling

  1. In a small bowl, combine the blueberry jam with the lemon zest. Refrigerate until ready to use.

Whipped Lemon Frosting

  1. Place the soft butter into the bowl of a mixer and use the paddle attachment to beat the butter for about 3 minutes, until it’s a pale-yellow color.
  2. Add the powdered sugar and mix on low until it has been incorporated. Add the lemon zest, vanilla, and 3 tablespoons of cream. Beat on medium-high for about 3 minutes, until light and fluffy. Then, scrape down the sides and bottom of the bowl with a rubber spatula as needed.
  3. For a softer frosting, add more cream 1 tablespoon at a time until the frosting is the desired thickness. For this lemon blueberry cake, I recommend keeping the frosting stiff enough to form thick peaks to frost the cake.

Assembly

  1. Place one cake round top down on the plate or cake stand.
  2. Use a piping bag with a large round or star tip to pipe a dam around the edge of the cake to prevent the filling from coming out the sides. Fill the center of the well with the blueberry jam filling.
  3. Place the second cake round on top of the first, top down. Use the piping bag to pipe frosting all around the outside and top of the cake. Use an offset spatula to smooth the frosting. Top with fresh blueberries and then slices of fresh lemon.
2 pictures showing how to make the blueberry filling and add it to the baked cake.

Measuring the Flour

You definitely want to be extra careful in this lemon blueberry cake recipe to measure your flour correctly! Adding too much flour to this cake is a common mistake and can lead to a dry cake. is the most common mistake. Make sure that after you put the flour into your measuring cup that you use a knife to level it off.

The side view of the lemon blueberry cake on a platter with a slice being taken out.

How to Store Leftover Lemon Blueberry Cake

If you are lucky enough to have leftovers from this cake then you are in for a treat! This cake lasts for a few days and the leftovers taste delicious! Just store the leftover cake in a covered cake plate at room temperature. You don’t need to refrigerate it. In fact, that dries out the cake and takes away some of the flavor.

A slice of lemon blueberry cake on a plate with a fork cutting into it.

Lemon Blueberry Cake

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You have never seen a beautiful and equally delicious cake as this lemon blueberry cake! Elegant, delicious, and fit for any occasion, this cake will knock your socks off! 
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Author Alyssa Rivers
Servings: 8 Slices

Ingredients
  

Cake

  • 1 ½ Cups Granulated Sugar
  • Zest of 2 Lemons
  • 2 ¼ Cups Cake Flour divided
  • 2 Teaspoons Baking Powder
  • ½ Teaspoon Baking Soda
  • ½ Teaspoon Salt
  • 1 Cup Buttermilk
  • ¼ Cup Fresh Lemon Juice
  • 1 Teaspoon Vanilla
  • ½ Cup Vegetable Oil
  • 4 Egg whites
  • 1 ½ Cup Fresh or Frozen Blueberries

Filling

  • ½ Cup Blueberry Jam
  • 1 Tablespoon Lemon Zest

Whipped Lemon Frosting

  • 1 Cup Salted Butter Softened
  • 4 Cups Powdered Sugar
  • 1 Tablespoon Lemon Zest
  • 1 Teaspoon Vanilla Extract
  • 3-5 Tablespoons Heavy Cream

Instructions
 

Cake

  • Preheat the oven to 350°. Grease 2 8 inch round cake pans and set aside.
  • In a small bowl combine the sugar with the zest of the lemons until fragrant.
  • In a large bowl whisk together the lemon sugar, 2 cups of the flour, baking powder, baking soda, and salt.
  • To the same bowl add the buttermilk, lemon juice, vanilla, and oil and beat with the paddle attachment of a stand mixer or a hand mixer just until fully combined.
  • In another bowl whip the egg whites until medium stiff peaks form. Fold ⅓ of the egg whites into the cake batter to loosen it up, followed by the remaining egg whites. Fold until only a few streaks of egg whites remain.
  • Toss the blueberries with the remaining ¼ cup of flour. Fold into the cake batter until just combined.
  • Separate the cake batter evenly into the two cake pans and bake for about 30-35 minutes, until a toothpick comes out clean and the center of the cake springs back when lightly pressed. Let cool completely before frosting.

Filling

  • In a small bowl, combine the blueberry jam with the lemon zest. Refrigerate until ready to use.

Whipped Lemon Frosting

  • Place the soft butter into the bowl of a mixer and use the paddle attachment to beat the butter for about 3 minutes, until it’s a pale-yellow color.
  • Add the powdered sugar and mix on low until it has been incorporated. Add the lemon zest, vanilla, and 3 tablespoons of cream. Beat on medium-high for about 3 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula as needed.
  • For a softer frosting, add more cream 1 tablespoon at a time until the frosting is the desired thickness. For this cake, I recommend keeping the frosting stiff enough to form thick peaks to frost the cake.

Assembly

  • Place one cake round top down on the plate or cake stand.
  • Use a piping bag with a large round or star tip to pipe a dam around the edge of the cake to prevent the filling from coming out the sides. Fill the center of the well with the blueberry jam filling.
  • Place the second cake round on top of the first, top down. Use the piping bag to pipe frosting all around the outside and top of the cake. Use an offset spatula to smooth the frosting. Top with fresh blueberries and slices of fresh lemon.


Nutrition

Serves: 8

Calories835kcal (42%)Carbohydrates145g (48%)Protein8g (16%)Fat27g (42%)Saturated Fat17g (85%)Polyunsaturated Fat1gMonounsaturated Fat7gTrans Fat1gCholesterol71mg (24%)Sodium465mg (19%)Potassium265mg (8%)Fiber2g (8%)Sugar111g (123%)Vitamin A858IU (17%)Vitamin C9mg (11%)Calcium104mg (10%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dessert
Cuisine American
Keyword Lemon Blueberry Cake
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. Alyssa,
    I recently discovered you. I was at a dinner and the hostess made your salad with feta, walnuts and the dressing had honey, cider vinegar and olive oil – it was outstanding. I am making your lemon blueberry cake which looks stunning. Have you tried it with gluten free flour and if so, which one. There is a gluten free eater in our group but then eats the gluten desserts, but makes me make gluten free – so annoying!

    1. I haven’t tried gluten-free flour on that cake yet! It is a delicious cake and I would be curious as to how it tuns out with GF flour. Let me know if you end up trying it!! 🙂

  2. Any changes for high elevation baking for this lemon blueberry cake?
    We live at approximately 5,000 feet

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