Super Moist Lemon Blueberry Cake

It’s lemon & blueberry’s time to shine. This lemon blueberry cake is layered up with a dreamy lemon frosting and loaded with fresh blueberries. You’ll love this super moist cake for all your blueberry season occasions!

Lemon Blueberry Cake

I present to you lemon blueberry cake AKA a moist, lemon cake bursting with fresh blueberries and covered in a dreamy homemade lemon buttercream. Top your cake off with more blueberries and fresh flowers and you’ll have yourself a work of art. A scrumptious work of art.

Ingredients for Lemon Blueberry Cake

Layer cakes tend to require a fair amount of ingredients because you’ll need to make a cake and frosting. But the good news is that most of the ingredients are pantry staples you probably already have on hand!

• Butter: The key to a silky crumb is a combination of vegetable oil and butter. Make sure your butter is at true room temperature to ensure it beats up light and fluffy! You’ll also need butter for the homemade frosting, so make sure you have a box 🙂
• Vegetable Oil: You can use any neutral flavored oil, but we usually use vegetable oil!
• Lemons: Le duh! You’ll need lemon zest and a little bit of lemon juice to give this cake a bright and fresh lemon flavor!
• Granulated Sugar: Sugar will aerate the butter oil to give you a sweet and fluffy cake.
• Eggs: Any fluffy cake needs eggs! Make sure your eggs are at true room temperature to prevent your batter from seizing.
• Buttermilk: Buttermilk will give your lemon layer cake a little extra tang and help to give it an even higher rise. If you don’t have buttermilk on hand (who does?!, you can make your own with milk and lemon juice. Find our homemade buttermilk substitute here.
• Lemon Extract: Lemon juice is incredibly acidic, so using straight lemon juice in a cake can throw off the rise and cause the cake to rise too much and then fall. Using just a little bit of lemon extract will give you lemon flavor without tasting artificial.
• All Purpose Flour: If you have cake flour on hand you can use that too, but who really keeps cake flour in their cupboard at all times? Not me. All purpose flour will do just the trick and give you a silky crumb.
• Baking Powder: Baking powder gives this lemon layer cake the perfect rise.
• Salt: All sweet treats need a little salt to cut any cloying sweetness.
• Blueberries: We recommend using fresh blueberries if you have them, but you can also use frozen blueberries! If you do choose to use frozen berries, make sure to coat your berries in flour and not over mix the batter to prevent the juices from bleeding!
• Powdered Sugar: Powdered sugar AKA confectioners sugar will thicken and sweeten your frosting!
• Vanilla Extract: A little vanilla extract goes a long way. Just a splash in your frosting will make it taste straight out of a bakery.
• Milk: You’ll need just a splash of milk to give your homemade frosting the perfect dreamy consistency.

How do you zest a lemon

I figured I’d just drop this here to spare you the google search. I didn’t know how to zest a lemon for the longest time and thought I was dumb for not knowing. So don’t feel bad. It’s actual super, super simple, but I totally get it that it’s not common knowledge.

Just wash your fruit and whip out your zester. If you don’t have a zester, you can use a microplane too. In desperate times I have even used a fine cheese grater and it does the trick. Hold the zester at an angle and pull your lemon across until you reach the white of the rind. Rotate your lemon, repeating until you’ve gone all the way around your fruit. All of the zest will gather on the back side, where you can just scrape it into your batter!

What size cakes will this lemon blueberry cake recipe make?

When photographing, we love to make cute lil’ 3 layer 6 inch cakes, but we totally get it that that’s not always the most practical in terms of transporting or serving. We developed this recipe using 2 8 inch cake pans, so you can rest assured that it will work perfectly in your standard size cake pans! Here are the different cake forms you can make your lemon blueberry cake.

• 3 layer 6 inch round cake
• 2 layer 8 or 9 inch round cake
• 1 9 x 13 inch sheet cake
• 24 standard cupcakes

Happy blueberry season, and more importantly, happy lemon blueberry cake eating.

XXX

• Author: Sofi | Broma Bakery
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 16 servings
• Category: dessert
• Method: oven
• Cuisine: american

Lemon Blueberry Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

Print Recipe Pin Recipe

This lemon blueberry cake is layered up with a dreamy lemon frosting and loaded with fresh blueberries. You’ll love this super moist cake for all your blueberry season occasions!

• Author: Sofi | Broma Bakery
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 16 servings
• Category: dessert
• Method: oven
• Cuisine: american

Units: USM

Ingredients

for the lemon blueberry cake

• 1/2 cup vegetable oil
• 1/2 cup unsalted butter, room temperature
• 2 Tablespoons lemon zest (about 1 lemon worth of zest)
• 1 1/2 cups granulated sugar
• 4 eggs, room temperature
• 1 1/3 cups buttermilk*
• 2 teaspoons lemon extract
• 1 teaspoon vanilla extract
• 2 2/3 cup all purpose flour*
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 2 cups fresh blueberries

for the lemon icing

• 1/2 cup butter
• 4 oz cream cheese
• 3 1/2 cups powdered sugar
• 1–2 tablespoons milk
• 1 teaspoon vanilla extract
• zest of half a lemon
• pinch of salt

Instructions

1. Preheat the oven to 325°F and grease and flour three 6 inch cake pans OR two 8 or 9 inch cake pans. Set aside.
2. Combine the sugar and the lemon zest in a small bowl and rub the lemon zest into the sugar with your fingers to infuse the sugar. Set aside.
3. In a stand mixer fitted with a whisk attachment, beat the softened butter and oil together until they become homogenous, about 3 minutes. This will not work if your butter is not completely room temperature.
4. Slowly add the granulated sugar to the oil and butter, beating on high until the mixture is light and fluffy and turns a very pale yellow, about 3 minutes.
5. Add the eggs in one at time, scraping down the bowl in between each addition. Add the lemon extract and the vanilla extract. Beat the mixture on high for 3 minutes more to incorporate as much air as possible.
6. In separate bowl sift together the cake flour, salt, and baking powder. Alternate mixing in the dry ingredients and the buttermilk in 4 batches, starting with the buttermilk and ending with the dry ingredients. It’s okay if the batter still has a few lumps in it–you don’t want to over mix it.
7. Last, fold in the blueberries. Do not over mix.
8. Split the batter evenly into the prepared pans and bake for 30 minutes or until the cake is a lightly golden brown and springs back when pressed. This will depend on your oven, so if the cakes need a little more time, give it to them. Take out of the oven and transfer to a cooling rack. Let the cakes cool completely.
9. While the cakes cool, make the frosting. Beat the butter and cream cheese together until combined. Scrape down the bowl and add the powdered sugar, 1 Tablespoon of the milk, vanilla extract, lemon extract and salt. Beat until light and fluffy, about two minutes. If the frosting is too thick, add in a Tablespoon of milk at a time until desired consistency.
10. Place first cake on a cake stand, then top with generous amount of frosting. Layer second and third layers, frosting the same amount in between each. Frost edges of cake with remaining frosting. If making a naked cake, use an offset spatula to scrape off any excess frosting. If desired, top with blueberries and flowers.

Notes

1. If you would rather use cake flour, you can also swap out the 2 2/3 cup all purpose flour for 3 cups cake flour.
2. If you don’t have buttermilk on hand you can always make a homemade substitute! Find our recipe for homemade buttermilk here!