Lemon Blueberry Cake

A bright, moist lemon blueberry cake with the perfect balance of tart lemon and juicy blueberries. This foolproof recipe has become a family favorite, especially when made with kids. Tender, flavorful, and endlessly versatile for any occasion.

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: Best lemon blueberry cake, Easy moist lemon blueberry cake, Lemon Blueberry Cake, Lemon blueberry cake recipe, Lemon blueberry loaf, Lemon blueberry pound cake, Simple lemon blueberry cake

Prep Time: 25

Cook Time: 30

Cooling Time: 1

Total Time: 1 55

Servings: slices

Calories: 385kcal

Cost: $12

Equipment

8 or 9-inch round pans (Use parchment circles)
Stand or Hand Mixer (For creaming butter and sugar)
Microplane zester (For lemon zest)
Mixing bowls (Separate for wet and dry mixes)
Rubber spatula (For folding in blueberries)
Wire cooling rack (Essential for cooling cakes)
Cake tester or toothpick (Check doneness)

Ingredients

2 ½ cups All-purpose flour - Sifted; reserve 1 tablespoon to coat blueberries
1 ½ cups Granulated sugar
½ cup Unsalted butter - Room temperature
¼ cup Vegetable oil - Neutral flavor (canola or sunflower)
3 Large eggs - Room temperature
1 cup Buttermilk
1 ½ teaspoon Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
1 tablespoon Lemon zest - Fresh, organic if possible
2 tablespoon Lemon juice - Freshly squeezed
1 teaspoon Vanilla extract
1 ½ cups Blueberries - Fresh or frozen (don’t thaw)

Frosting Ingredients

8 oz Cream cheese - Full-fat, softened
½ cup Unsalted butter - Softened
3 cups Powdered sugar - Sifted
1 tablespoon Lemon juice
1 teaspoon Lemon zest
1–2 tablespoon Heavy cream - Adjust for consistency

Instructions

Preheat oven to 350°F. Line pans with parchment paper and grease sides. Zest and juice lemons; wash and dry blueberries.
Beat butter, oil, and sugar until light and fluffy (3–4 mins). Add eggs one at a time, mixing after each.
Mix in lemon zest, juice, and vanilla.
In a separate bowl, whisk flour, baking powder, soda, and salt. Alternate adding dry ingredients and buttermilk to the wet mix.
Toss blueberries with reserved flour. Fold into batter gently.
Divide batter between pans, tap to release air bubbles. Bake for 25–30 minutes. Cool in pans for 10 minutes, then on racks.
Beat cream cheese and butter until smooth. Add powdered sugar, lemon juice/zest, then cream.
Frost cooled cakes and serve. Optional: garnish with extra zest or berries.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition