Lemon Blueberry Cake

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Lemon Blueberry Cake

A Bright, Moist, and Refreshing Dessert for Any Occasion

This Lemon Blueberry Cake brings together the fresh, vibrant flavors of lemon and the natural sweetness of ripe blueberries, all wrapped in an incredibly soft and tender crumb. The cake is made with a combination of butter, oil, and buttermilk for maximum moisture, while lemon zest and juice infuse it with a refreshing citrus aroma. Studded generously with juicy blueberries and finished with a simple lemon frosting, this dessert is perfect for spring and summer gatherings, afternoon tea, or as a make-ahead treat for any celebration.

Why You’ll Love This Cake

  • Moist, tender texture that stays soft for days
  • Balanced sweetness with bright, fresh lemon flavor
  • Packed with blueberries in every bite
  • Easy to prepare using simple pantry ingredients
  • Can be made as a single-layer cake, a loaf, or even cupcakes

Ingredients

Dry Ingredients

  • 3 cups all-purpose flour (375 g)
  • 1 ½ cups granulated sugar (300 g)
  • 1 tablespoon cornstarch
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon table salt

Wet Ingredients

  • ½ cup unsalted butter, softened and cut into 8 pieces (113 g)
  • ½ cup canola or vegetable oil (120 ml)
  • ¾ cup buttermilk (180 ml)
  • 2 tablespoons lemon zest (from about 3 lemons)
  • ¼ cup fresh lemon juice (60 ml)
  • 4 large eggs, at room temperature
  • ½ teaspoon vanilla extract
  • 2 ½ cups blueberries, fresh or frozen (12 oz)

Optional

  • 1 batch lemon frosting or your preferred frosting

Instructions

1. Prepare the Oven and Pans

Preheat your oven to 350°F (175°C). Grease and flour your cake pan(s), or line them with parchment paper for easy removal. This recipe works beautifully in two 8-inch round pans, a 9×13-inch baking dish, or a single tall round pan.

2. Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, cornstarch, baking powder, baking soda, and salt until evenly combined.

3. Add the Butter

Add the softened butter to the dry mixture in small portions while beating with a hand mixer or a stand mixer. Continue mixing until all the butter is incorporated. The mixture will look sandy and crumbly — this is the correct texture.

4. Add the Oil

Drizzle in the vegetable oil while mixing on low speed. Continue beating until the mixture is fully combined and slightly smoother. Set the bowl aside for a moment.

5. Prepare the Liquid Ingredients

In a separate bowl or large measuring cup, combine the buttermilk, lemon zest, lemon juice, eggs, and vanilla extract. Whisk until the mixture is smooth.

6. Combine Wet and Dry

Slowly pour the buttermilk mixture into the flour-butter mixture while mixing on low speed. Increase to medium speed and continue beating until you have a smooth, thick cake batter.

7. Fold in the Blueberries

Gently fold the blueberries into the batter using a spatula, making sure they are evenly distributed. If using frozen berries, do not thaw them.

8. Bake

Transfer the batter to your prepared pan(s) and smooth the top with a spatula. Bake for 45 to 50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

9. Cool

Let the cake cool in the pan for 10 minutes. Then run a knife around the edges and carefully remove it from the pan. Place the cake on a wire rack and allow it to cool completely before frosting.

10. Serve

You may serve the cake plain for a simple, lightly sweet treat, or frost it with a bright and creamy lemon frosting for a more decadent finish.

Tips for Success

  • Zest the lemons before juicing them to avoid waste.
  • For extra lemon flavor, add an additional teaspoon of zest to the batter.
  • To prevent blueberries from sinking, lightly toss them in 1 tablespoon of flour before folding into the batter.
  • Allow the cake to cool completely before frosting to prevent melting or sliding.

 

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