Lemon Blueberry Cake
This easy Lemon Blueberry Cake is soft fluffy and filled with delicious fresh blueberries, fresh lemon juice and zest and layered with a homemade blueberry jam and blueberry cream cheese frosting. This easy lemon blueberry cake recipe only takes a few minutes to mix together and 15 minutes to bake.
Lemon blueberry is a flavor combination that I cannot get enough of. I love it especially this time of year, during the spring. But, truly it’s a great flavor combination for summer, or even winter. The bright, zesty lemon paired with ripe, juicy blueberries is just divine!
After my weekend of blueberry picking I was inspired to make this easy lemon blueberry cake. I had been thinking about making it for months, and what better time, than after picking fresh blueberries?! This cake has blueberries not only in the cake, but also in the frosting and in the jam that sandwiches the layers together. And gosh, it is so darn good!
This easy lemon blueberry cake is truly one of my favorites. It’s easy, simple, super moist and only takes a few minutes to mix together before baking for 15 minutes in the oven. I love this cake for spring or summer brunches, Mother’s Day, or just a cake to enjoy after dinner.
Here is what you will need to make this cake
This easy Lemon Blueberry Cake uses fresh ingredients which truly make this recipe delicious.
Fresh Ingredients: This recipe uses fresh lemon juice and zest. The recipe conveniently uses 1 lemon for zest and 1 lemon for the juice, so you don’t have to worry about wasting any part of the lemon. I don’t recommend using bottled lemon juice, as the flavor isn’t quite as strong. This recipe also uses fresh blueberries. However, you can certainly substitute for frozen blueberries if that is what you have on hand.
Wet Ingredients: This recipe starts with the addition of lemon zest and granulated sugar. You’ll rub the zest into the granulated sugar, which helps release the natural oils and flavor in the lemon zest. This recipe also uses butter, milk and eggs. The butter contributes to the delicious flavor of the cake, while the milk helps to tenderize the crumb. Sugar gets added during this step as well.
Dry Ingredients: For the dry ingredients, you will need all-purpose flour, baking powder, baking soda, salt and blueberries. The baking powder and baking soda combination I’ve found gives this lemon blueberry cake recipe the best rise and texture. The baking soda works immediately to begin rising the cake, while the baking powder has a more sustained rise during the baking process.
Helpful Tip: It’s easiest to zest the lemon before cutting it in half and juicing it.
Storage
Store this lemon blueberry cake in an airtight container in the refrigerator for up to 5 days.
FAQ
can I use frozen blueberries?
Yes! Frozen blueberries work great in this recipe. However, you want to make sure you fold them gently into the batter as the blueberries can easily turn the batter a purple color.
do i need to add lemon zest?
The lemon zest is a key part to this lemon blueberry cake. The zest really adds to the bright, zesty lemon flavor in this cake.
can I make this cake gluten free?
Yes, you can use a 1:1 gluten free flour replacement (like a gluten free all-purpose flour blend) in place of the all-purpose flour in this recipe. Just make sure the all-purpose flour blend has xanthan gum in it.
how do i keep the blueberries from sinking to the bottom of the cake?
Tossing the blueberries in a small amount of flour helps keep the blueberries suspended in the lemon blueberry cake. The flour helps the blueberries “cling” to the lemon blueberry cake batter, keeping them suspended
Here are some other spring and summer treats I think you will love
- Lemon Blueberry Bread
- Blueberry Crumble Cheesecake
- Blueberry Muffin Bread
- Strawberry Cake
- Blueberry Cream Cheese Coffee Cake
Let me know what you thought!
If you make this easy Lemon Blueberry Cake, let me know what you thought in the ratings and comments below. I absolutely love reading all of your comments! Also, make sure to snap a picture and tag me @simplebakingwithpep on instagram. It truly makes my day to see all of your wonderful creations.
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Print
Lemon Blueberry Cake
- Total Time: 2 hours 45 minutes
- Yield: 12 1x
Description
Soft, fluffy Lemon Blueberry Cake is filled with fresh blueberries, fresh lemon juice and zest and layered with a homemade blueberry jam and blueberry cream cheese frosting. This easy lemon blueberry cake recipe only takes a few minutes to mix together and 15 minutes to bake.
Ingredients
Cake
- Zest of 1 lemon
- 1 3/4 cups granulated sugar
- 1 stick butter, melted
- 1 cup milk
- 3 large eggs
- Juice of 1 lemon
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cup fresh blueberries + 1 tablespoon all-purpose flour
Blueberry Jam
- 2 1/2 cups blueberries (325 grams)
- 3 tablespoons granulated sugar
- 1/2 cup water
Blueberry Cream Cheese Frosting
- 1 stick butter, softened
- 8 ounces cream cheese, softened
- 3 1/2 – 4 cups powdered sugar
- 2 tablespoons blueberry jam
Instructions
1. Preheat oven to 350F. Line 3 8-inch cake pans with a round circle of parchment paper. Spray the sides and bottom with nonstick cooking spray. Set aside.
2. In a large bowl, add sugar and zest of lemon. Use your fingers to rub the zest into the sugar. (this helps release the lemon flavor)
3. Add the melted butter, milk, eggs and juice of 1 lemon to the lemon sugar. Whisk to combine.
4. Add the flour, baking powder, baking soda and salt. Whisk just until combined.
5. In a medium bowl, add the blueberries and flour. Toss to coat the blueberries in the flour. Add the flour coated blueberries into the cake batter. Fold into the cake batter, just until combined.
6. Evenly divide the cake batter among the 3 prepared cake pans. Bake in preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow the cake to fully cool.
7. Once the cake is fully cool, make the blueberry jam. In a large skillet, add the blueberries, sugar and water. Cook over medium heat for 10 minutes, stirring frequently. Remove from heat and allow the jam to fully cool.
8. Make the Blueberry Cream Cheese Frosting. Add the softened butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a hand mixer. Beat until light and fluffy. Slowly add in 5 cups of powdered sugar, heavy cream/milk and blueberry jam. Beat until the mixture is light and fluffy. If the mixture is too loose, you can add in extra powdered sugar.
9. Place one cake on your serving platter. Spread with blueberry frosting, then a layer of blueberry jam. Place the second cake layer on top. Spread with frosting and a layer of jam. Top with last cake layer, then spread frosting over entire cake. Serve and enjoy!
Notes
- Lemon zest and sugar are rubbed together in the first step of making this cake. This releases the lemon oils from the zest, creating a more flavorful lemon cake.
- You can use either fresh or frozen blueberries when making this cake.
- I like to line the bottom of my cake pans with a piece of parchment paper. This makes it easier to remove the cake from the pan after it bakes.
- Prep Time: 30
- Total Time: 120
- Cook Time: 15
- Category: Dessert
- Method: Oven
- Cuisine: American
Hi Jolene,
are you sure about the amount of sugar?
350g in cake and over 600g in frosting seems a way too much even for a sweet tooth like me
Marcin,
Thanks for pointing that out! You are right that is too much. It is corrected now :). I hope you enjoy!
-Jolene