Lemon Blueberry Cake Recipe

Have you ever tasted a dessert that feels like springtime on your tongue? That’s exactly what this lemon blueberry cake delivers—a perfect balance of tart lemon and sweet, juicy blueberries, all wrapped up in a cloud of mascarpone whipped frosting. This cake is the kind of dessert that turns ordinary afternoons into celebrations and dinner tables into joyful gatherings. I first made this for a family brunch, and let me tell you, it disappeared faster than I could set the plates down.

Lemon Blueberry Cake Recipe

One of the things I love most about this recipe is how the tangy lemon and plump blueberries complement each other so beautifully. It’s fresh, light, and not overly sweet. Plus, the mascarpone frosting adds an elegant creaminess without being heavy, making it ideal for any occasion—or no occasion at all (because, let’s be real, do we need a reason to eat cake?).

A little memory that brings a smile

The first time I baked this cake, it was for my sister’s birthday in early May. She’s a lemon lover to her core, and I wanted to surprise her with something extra special. I still remember the way my kitchen smelled—zesty lemon filling the air as I zested those two lemons, blueberries bursting with sweetness as they baked into the batter. The best part? Watching her take that first bite. Her face lit up, and she immediately asked for the recipe (a true seal of approval). Since then, it’s become a staple for birthdays, brunches, and sometimes just because.

Where lemon blueberry cake comes from

Lemon blueberry cakes have been a beloved classic for decades, drawing inspiration from the simple joys of summer fruit. Lemon has long been a favorite in desserts for its refreshing tang, and pairing it with blueberries creates a flavor harmony that’s hard to resist. This particular combination gained popularity in American baking in the mid-20th century as home cooks experimented with seasonal fruits in cakes, pies, and muffins. Today, it’s a go-to choice for anyone who loves bright, citrusy desserts with a fruity twist.

Let’s talk ingredients

  • Granulated sugar: Sweetens the cake and balances the tartness of the lemon. You can use cane sugar as a substitute, but avoid brown sugar as it’ll overpower the lemon flavor.
  • Vegetable oil: Keeps the cake moist and light. If you’re out of vegetable oil, melted coconut oil works, but it will add a slight coconut flavor.
  • Fresh lemons: The star of the show! You’ll need both the zest and juice for that zippy lemony goodness. Choose lemons that are firm and heavy for their size, as they’re juicier.
  • Blueberries: These juicy gems add sweetness and a burst of flavor. Fresh is best, but you can use frozen blueberries in a pinch—just don’t forget to toss them in flour to prevent sinking.
  • Buttermilk: Adds richness and tenderness to the cake. If you don’t have buttermilk, you can make your own by mixing 1 tablespoon of lemon juice or white vinegar with 1 cup of milk.
  • Mascarpone cheese: Creates the creamiest, most luxurious frosting. If you can’t find mascarpone, cream cheese is a fine substitute, but it’ll have a tangier taste.
Lemon Blueberry Cake Recipe

Kitchen gear: What you need

You don’t need a ton of fancy tools for this recipe, but a few items will make your life easier:

  • Electric mixer: For whipping up that smooth frosting and perfectly fluffy cake batter. A hand mixer works great if you don’t have a stand mixer.
  • Three 8-inch round cake pans: These ensure even baking. If you only have one or two pans, you can bake the layers in batches.
  • Piping bag: Perfect for creating neat layers of frosting and filling. If you don’t have one, a zip-top bag with the corner snipped off works just as well.
  • Offset spatula: Makes frosting the cake a breeze. A butter knife is a decent substitute if you’re in a pinch.

Step-by-step: Let’s bake!

  1. Prep the pans and oven: Preheat your oven to 350°F. Grease your cake pans and line them with parchment paper. Trust me, this will save you from any stuck-cake disasters later.
  2. Mix the wet ingredients: In a large bowl, beat the sugar, vegetable oil, eggs, and lemon extract together until the mixture looks pale and fluffy. Add the lemon zest, lemon juice, and sour cream, and beat until smooth.
  3. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Slowly mix half the dry ingredients into the wet mixture, followed by half the buttermilk. Repeat with the remaining dry ingredients and buttermilk.
  4. Fold in blueberries: Toss the blueberries with a bit of flour to prevent sinking, then gently fold them into the batter. Save a handful to sprinkle on top of the batter once it’s in the pans.
  5. Bake: Divide the batter evenly among the pans and bake for 20-23 minutes. Rotate the pans halfway through to ensure even baking. Check for doneness with a toothpick—it should come out clean. Let the cakes cool completely.
  6. Make the frosting: Chill your mixing bowl and whisk for a few minutes before starting. Beat the mascarpone cheese on medium-low speed, gradually adding heavy cream until it reaches a smooth consistency. Increase the speed and whip until soft peaks form. Add powdered sugar and vanilla, then whip until stiff peaks form.
Lemon Blueberry Cake Recipe

Fun ways to switch it up

  • Gluten-free: Swap the all-purpose flour for a 1:1 gluten-free baking flour blend.
  • Vegan version: Use flax eggs, coconut milk with lemon juice as a buttermilk substitute, and plant-based whipped cream for the frosting.
  • Seasonal twist: Substitute fresh raspberries or blackberries for the blueberries in summer, or cranberries for a wintery version.
  • International flair: Add a teaspoon of cardamom to the batter for a Scandinavian-inspired take, or drizzle the finished cake with honey for a Mediterranean vibe.

Serving ideas to impress

To really wow your guests, garnish the top of the cake with thin lemon slices, a sprinkle of lemon zest, and a handful of blueberries. Serve with a side of lightly sweetened whipped cream or a scoop of vanilla ice cream. This cake is also stunning on a cake stand with a dusting of powdered sugar for a rustic look.

Drinks to pair with this beauty

A cup of Earl Grey tea with a slice of this cake is pure bliss. If you prefer something fizzy, a sparkling lemonade or Prosecco pairs beautifully. And for coffee lovers, a cappuccino with a hint of vanilla syrup complements the flavors perfectly.

Storing and reheating tips

Store the cake in the refrigerator, covered, for up to 3 days. To keep it fresh, I recommend storing individual slices in airtight containers. If you need to freeze it, wrap each slice in plastic wrap and store them in a freezer-safe bag for up to a month. Let the slices thaw in the fridge overnight before serving.

Adjusting for different serving sizes

This recipe makes a three-layer 8-inch cake, perfect for about 12 servings. If you’re baking for a smaller group, you can halve the recipe and use two 6-inch pans instead. For a larger crowd, double the recipe and bake it in four 9-inch pans. Just keep an eye on the baking time, as larger cakes may need a few extra minutes.

Let’s avoid common cake mishaps

  • If your cake sinks in the middle, it could be due to overmixing or opening the oven door too early. Be gentle and patient!
  • Blueberries sinking to the bottom? Tossing them in flour before folding them into the batter will help them stay suspended.
  • Frosting too soft? Make sure your mascarpone and heavy cream are cold before you start whipping.

Go ahead, give this lemon blueberry cake a try! It’s a recipe that’s sure to impress, whether you’re baking for a special occasion or just treating yourself to something delicious.

Lemon Blueberry Cake Recipe

FAQs

1. Can I use frozen blueberries?
Yes, but don’t thaw them! Toss them in a bit of flour before adding to the batter to prevent them from sinking.

2. What if I don’t have buttermilk?
No problem! Mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk, let it sit for 5 minutes, and you’re good to go.

3. Can I make this cake ahead of time?
Absolutely. Bake the cake layers a day in advance and store them in the fridge, tightly wrapped. Frost the cake on the day you plan to serve it.

4. Can I use cream cheese instead of mascarpone?
Yes, but the frosting will have a tangier flavor. Make sure the cream cheese is cold before whipping.

5. How do I prevent my layers from doming?
Use bake-even strips or level the tops of the cakes with a serrated knife once they’ve cooled.

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Lemon Blueberry Cake Recipe

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 This lemon blueberry cake is bursting with citrusy flavor and juicy blueberries, topped with mascarpone frosting. Perfect for any occasion!

  • Total Time: 48 minutes
  • Yield: 12 slices 1x

Ingredients

Scale

For the cake:

  • 2 cups (380g) granulated sugar
  • ½ cup (118 ml) vegetable oil
  • 3 large eggs
  • 2 lemons- zested and juiced (see below)
  • 1 teaspoon (5ml) Lemon (or vanilla) extract
  • ½ cup (118 ml) light sour cream
  • 2 ½ cups (350 g) all-purpose flour
  • 3 teaspoons (11.2 g) baking powder
  • 1 teaspoon (5 g) salt
  • 1 cup buttermilk (236 ml) (or milk)
  • 1/4 cup (59ml)  fresh lemon juice
  • 9 ounces fresh blueberries, washed and dried
  • 2 tablespoons (15.6g) all-purpose flour

For the frosting:

  • 2 ¼ cups (532ml) heavy whipping cream
  • 1 cup (130g) powdered sugar
  • 1 teaspoon (5ml) pure vanilla extract
  • 16 ounces mascarpone cheese, cold
  • 1 jar (10 ounces) lemon Curd

Instructions

  • Prep the pans and oven: Preheat your oven to 350°F. Grease your cake pans and line them with parchment paper. Trust me, this will save you from any stuck-cake disasters later.
  • Mix the wet ingredients: In a large bowl, beat the sugar, vegetable oil, eggs, and lemon extract together until the mixture looks pale and fluffy. Add the lemon zest, lemon juice, and sour cream, and beat until smooth.
  • Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Slowly mix half the dry ingredients into the wet mixture, followed by half the buttermilk. Repeat with the remaining dry ingredients and buttermilk.
  • Fold in blueberries: Toss the blueberries with a bit of flour to prevent sinking, then gently fold them into the batter. Save a handful to sprinkle on top of the batter once it’s in the pans.
  • Bake: Divide the batter evenly among the pans and bake for 20-23 minutes. Rotate the pans halfway through to ensure even baking. Check for doneness with a toothpick—it should come out clean. Let the cakes cool completely.
  • Make the frosting: Chill your mixing bowl and whisk for a few minutes before starting. Beat the mascarpone cheese on medium-low speed, gradually adding heavy cream until it reaches a smooth consistency. Increase the speed and whip until soft peaks form. Add powdered sugar and vanilla, then whip until stiff peaks form.

Notes

Serving ideas to impress

To really wow your guests, garnish the top of the cake with thin lemon slices, a sprinkle of lemon zest, and a handful of blueberries. Serve with a side of lightly sweetened whipped cream or a scoop of vanilla ice cream. This cake is also stunning on a cake stand with a dusting of powdered sugar for a rustic look.

  • Author: Soraya
  • Prep Time: 25 minutes
  • Cook Time: 23 minutes
  • Category: Dessert

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