Introduction: Sweet Memories of Summer in Every Slice
Growing up in my Italian-American family, summer meant baskets of blueberries and lemons in the kitchen, sun streaming through open windows, and the comforting aroma of cake baking in the oven. My grandmother, Rosa, was the heart of our summer gatherings, and she believed that nothing celebrated the season like a Lemon Blueberry Cake. The bright zest of lemons paired with juicy, sweet blueberries creates a dessert that’s as refreshing as a cool breeze on a warm day. This recipe is inspired by her tradition—with a modern twist for today’s home baker. Whether you’re hosting a backyard BBQ or simply looking to add a bit of sunshine to your table, this Lemon Blueberry Cake will steal the show.
Table of Contents
Why You’ll Love This Lemon Blueberry Cake
- Fresh, seasonal flavors: The tangy brightness of lemon and the burst of blueberries are a match made in heaven.
- Perfect for summer gatherings: Serve it at picnics, potlucks, or afternoon tea.
- Soft, moist crumb: Thanks to buttermilk and a gentle folding method.
- Easy to make, stunning to serve: Even beginner bakers can wow guests with this beautiful cake.
- Great for make-ahead: Stays moist and flavorful for days.
Ingredient
For the Cake
- 2 cups (250g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (115g) unsalted butter, room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 Tbsp lemon zest (from about 2 lemons)
- 1/4 cup (60ml) fresh lemon juice
- 1 tsp vanilla extract
- 1/2 cup (120ml) buttermilk, room temperature
- 1 1/2 cups (200g) fresh blueberries (plus 1 Tbsp flour, for tossing)
For the Lemon Cream Cheese Frosting
- 8 oz (225g) cream cheese, softened
- 1/4 cup (60g) unsalted butter, softened
- 2 1/2 cups (300g) powdered sugar
- 1 Tbsp lemon zest
- 2 Tbsp fresh lemon juice
- 1 tsp vanilla extract
- Pinch of salt
For Garnish
- Fresh blueberries
- Lemon slices or twists
- Edible flowers (optional)
Equipment
- Two 8-inch round cake pans
- Electric mixer or stand mixer
- Mixing bowls
- Spatula
- Zester or microplane
- Cooling rack
Instructions
1. Prep the Cake Pans & Ingredients
- Preheat your oven to 350°F (175°C). Grease two 8-inch cake pans and line the bottoms with parchment paper for easy removal.
- In a small bowl, toss the blueberries with 1 tablespoon of flour. This keeps them from sinking in the cake.
2. Mix the Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter, Sugar, and Lemon
- In a large bowl, beat the butter and sugar until light and fluffy (about 3 minutes).
- Beat in eggs, one at a time, until fully incorporated.
- Add the lemon zest, lemon juice, and vanilla extract, mixing until combined.
4. Combine Wet & Dry Ingredients
- Add half of the flour mixture to the wet ingredients, mixing on low speed.
- Pour in the buttermilk, then add the remaining flour mixture. Mix just until combined—do not overmix.
5. Fold in Blueberries
- Gently fold in the floured blueberries with a spatula to avoid breaking them.
6. Bake
- Divide the batter evenly between the prepared pans. Smooth the tops.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
7. Prepare Lemon Cream Cheese Frosting
- In a large bowl, beat the cream cheese and butter together until creamy.
- Gradually add powdered sugar, beating well after each addition.
- Add lemon zest, lemon juice, vanilla, and a pinch of salt. Beat until smooth and fluffy.
8. Assemble the Cake
- Place one cake layer on your serving plate. Spread a thick layer of frosting over the top.
- Top with the second layer, and frost the top and sides of the cake.
- Decorate with fresh blueberries, lemon slices, and edible flowers if desired.
9. Chill & Serve
- Chill the cake for at least 30 minutes before slicing for cleaner cuts.
- Serve chilled or at room temperature—each slice bursting with summer flavor.
Tips for the Best Lemon Blueberry Cake
- Use fresh lemons: The zest and juice make all the difference.
- Room temperature ingredients: They blend better, making your cake lighter.
- Don’t overmix: Keeps the crumb tender and moist.
- Switch it up: Swap buttermilk for Greek yogurt or sour cream for extra tang.
- Make it ahead: This cake is even more flavorful the next day!
Storage & Freezin
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze unfrosted cake layers, tightly wrapped, for up to 2 months.
FAQ
Can I use frozen blueberries?
Yes, just toss them in flour and add them to the batter still frozen—do not thaw.
Can I make this gluten-free?
Use a 1:1 gluten-free flour blend for best results.
What if I don’t have buttermilk?
You can make your own: Mix 1/2 cup milk with 1 1/2 tsp lemon juice or vinegar. Let it sit for 5 minutes before using.
Conclusion: Bring Summer to Your Table with Lemon Blueberry Cake
Baking this Lemon Blueberry Cake is more than just creating a dessert—it’s about celebrating the best of summer’s flavors and making sweet memories in your kitchen. With each bite, you’ll taste the tangy brightness of lemon, the juicy burst of blueberries, and the love that goes into every homemade cake. Whether you’re baking for family, friends, or just for yourself, this recipe brings joy, color, and a touch of nostalgia to any occasion.
I hope this Lemon Blueberry Cake becomes a new favorite in your home, just as it’s been in mine for generations. Don’t forget—recipes are meant to be shared and personalized! Add your own twist, swap out a garnish, or make it gluten-free to suit your needs.
If you try this recipe, I’d love to hear how it turned out! Share your photos, tips, or family stories in the comments below. Happy baking, and may your summer be filled with sunshine, laughter, and plenty of cake!
Lemon Blueberry Cake
Equipment
- 8-inch round cake pans
- Electric mixer
- Mixing Bowls
- Spatula
- Zester
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter room temperature
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 Tbsp lemon zest about 2 lemons
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
- 1/2 cup buttermilk room temperature
- 1 1/2 cups fresh blueberries plus 1 Tbsp flour for tossing
For the Lemon Cream Cheese Frosting
- 8 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 2 1/2 cups powdered sugar
- 1 Tbsp lemon zest
- 2 Tbsp fresh lemon juice
- 1 tsp vanilla extract
- Pinch of salt
For Garnish
- Fresh blueberries
- Lemon slices or twists
- Edible flowers (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch pans. Toss blueberries with 1 Tbsp flour.
- Whisk flour, baking powder, baking soda, and salt together.
- Cream butter and sugar until light and fluffy. Add eggs, lemon zest, lemon juice, and vanilla, mixing well.
- Add half the dry ingredients. Add buttermilk. Add remaining dry mix. Mix until just combined. Fold in blueberries.
- Divide batter in pans. Bake 25–30 min, or until a toothpick comes out clean. Cool 10 min, then transfer to racks.
- For frosting: Beat cream cheese and butter. Add powdered sugar, lemon zest, lemon juice, vanilla, and salt. Beat until fluffy.
- Frost between layers and on top. Decorate with blueberries and lemon slices.
Notes
More Cakes & Sweet Inspiration
- Want to master more shapes and styles? Explore the Ultimate Bundt Cake Guide for bundt pan tips and recipes.
- Looking for a cake with heart? Try the delightful Heart Cake: Bake Love Into Every Slice—perfect for special occasions.
- For a fun, tropical cupcake twist, check out these Coconut Cream Pie Cupcakes.
- Love brownies? Don’t miss these gooey Red Velvet Brownies or the decadent Slutty Brownie Recipe: Ultimate Guide to Layered Dessert Bliss.
- Baking for a smaller group? Whip up Small Batch Chocolate Chip Cookies for a quick treat.
- Celebrate spring with a whimsical Easter Dirt Cake Casserole or a fun Bunny Cake Summer Recipe.
