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Lemon Blueberry Cake Recipe

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4.2 from 10 reviews

This Lemon Blueberry Cake is a moist and flavorful dessert featuring a tender crumb infused with fresh lemon zest and juice, studded with juicy blueberries, and layered with a bright, tangy lemon frosting. Perfect for spring and summer gatherings, this recipe yields three 8-inch round cakes that can be stacked and frosted to create an impressive and delicious centerpiece.

  • Total Time: 1 hour
  • Yield: 12 servings

Ingredients

Cake Batter Ingredients

  • 3 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 Tablespoon cornstarch
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon table salt
  • ½ cup unsalted butter (softened and cut into 8 pieces)
  • ½ cup canola, vegetable, or avocado oil
  • ¾ cup buttermilk
  • 2 Tablespoons lemon zest (zest lemons before squeezing)
  • ¼ cup lemon juice (fresh-squeezed preferred)
  • 4 large eggs (room temperature preferred)
  • ½ teaspoon vanilla extract
  • 2 ½ cups blueberries (about 12 oz)

Frosting Ingredients

  • 1 batch lemon frosting or preferred frosting

Instructions

  1. Prepare pans: Preheat your oven to 350°F (175°C). Lightly grease three 8-inch round cake pans, flour them thoroughly, and line the bottoms with parchment paper to ensure easy removal. Set these aside.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, cornstarch, baking powder, baking soda, and salt to combine evenly.
  3. Cream butter: Using an electric mixer, add the softened butter, one tablespoon at a time, mixing well after each addition until the mixture resembles coarse sand in texture.
  4. Add oil: With the mixer running on low speed, slowly drizzle in the oil to blend into the butter and dry ingredients mixture.
  5. Whisk wet ingredients: In a separate bowl or large measuring cup, whisk together the buttermilk, lemon zest, lemon juice, eggs, and vanilla extract until the mixture is smooth and fully combined.
  6. Combine wet and dry: Slowly pour the buttermilk mixture into the batter with the mixer on low speed, blending until the batter is smooth and uniform.
  7. Fold in blueberries: Gently stir in the blueberries with a spatula, ensuring they are evenly distributed but without breaking them up too much.
  8. Divide and bake: Evenly split the batter into the prepared cake pans. Place all pans in the preheated oven and bake for about 30 minutes, or until the tops spring back when lightly pressed and a toothpick inserted in the center comes out mostly clean with a few moist crumbs. If all pans don’t fit, bake in batches, watching the cooking times carefully since oven heat can vary by rack position.
  9. Cool the cakes: Let the cakes cool in their pans for 10-15 minutes. Then, run a knife around the edges to loosen them and invert each cake onto a wire rack to cool completely.
  10. Decorate: After the cakes have completely cooled, spread a batch of lemon frosting or your preferred frosting evenly between layers and over the top and sides of the cake to finish.

Notes

  • Ensure butter and eggs are at room temperature to promote even mixing and better texture.
  • Fresh lemon zest and juice provide the best vibrant flavor; avoid bottled lemon juice if possible.
  • To prevent blueberries from sinking, toss them lightly in a little flour before folding into batter.
  • If fresh blueberries are not available, frozen blueberries can be used but do not thaw before adding.
  • Lemon frosting pairs beautifully with the cake, but you can use any frosting you prefer such as cream cheese or vanilla buttercream.
  • Use three 8-inch round pans; if fewer pans are available, bake in batches but be mindful of extended baking times.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://monicarecipes.com/lemon-blueberry-cake-recipe/