Name: Lemon Blueberry Cake with Lemon Buttercream Frosting Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1½ cups blueberries; 2 tablespoons flour; 1/3 cup milk, room temp; 3 eggs, at room temp; 2 tablespoons fresh lemon juice; 2 tablespoons fresh lemon zest; 1 tablespoon vanilla extract; 2 cups cake flour; 1½ cups sugar; 2 teaspoons baking powder; 1 teaspoon salt; 1 cup unsalted butter, softened; 2 cups lemon curd (store bought is okay); 2 sticks unsalted butter, softened; 6 cups powdered sugar; 1 Lemon, zested; 3-4 tablespoons milk; 3-4 tablespoons lemon juice; 2 teaspoons vanilla extract; ½ teaspoon salt

Jump to Recipe

This Lemon Blueberry Cake with Lemon Buttercream Frosting is everything you want in a spring or summer dessert: bright, zesty lemon flavor, bursts of juicy blueberries, and a thick, creamy layer of sunny buttercream frosting that melts in your mouth. Every bite is light yet rich, tart yet sweet, and guaranteed to impress family and friends at any gathering or celebration. This cake is truly the showstopper you’ll come back to again and again!

Lemon Blueberry Cake with Lemon Buttercream Frosting Recipe - Recipe Image

Ingredients You’ll Need

It’s amazing how just a handful of classic ingredients can come together to create something this spectacular. Each one plays a vital role in making the Lemon Blueberry Cake with Lemon Buttercream Frosting both flavorful and visually irresistible!

Blueberries: Fresh blueberries bring juicy pops of flavor and gorgeous color in every slice.
Flour: Cake flour keeps the crumb ultra-tender, while a bit of extra flour helps the berries stay evenly dispersed.
Milk: Room temperature milk adds moisture for a soft, plush cake.
Eggs: Using room temp eggs helps the batter mix smoothly for the perfect rise.
Fresh Lemon Juice: This splash of acidity intensifies the citrus flair and balances the sweetness.
Lemon Zest: Don’t skip this—it’s where the brightest lemon flavor is hiding!
Vanilla Extract: Adds depth and a classic homey warmth to the cake and frosting.
Cake Flour: Creates a light, tender texture that’s perfect for layer cakes.
Sugar: Sweetens and also helps create that delicate cake crumb.
Baking Powder: The go-to leavening agent for tall, fluffy layers.
Salt: Just a bit brings all the other flavors into sharp focus—don’t leave it out!
Unsalted Butter: Essential for both the cake and buttercream, giving richness and that classic “bakery” taste.
Lemon Curd: Use store-bought for convenience or homemade for extra zing; it adds a lush, sweet-tart layer between the cakes.
Powdered Sugar: This blends smoothly into the buttercream for a dreamy, cloud-like texture.
Milk (for buttercream): Controls consistency so your frosting is always fluffy, never heavy.

How to Make Lemon Blueberry Cake with Lemon Buttercream Frosting

Step 1: Prep the Cake Pans and Mix Wet Ingredients

Start by preheating your oven to 350 F, and give two 9-inch cake pans a generous coat of non-stick spray. In a mixing bowl or large measuring cup, whisk together your eggs, milk, fresh lemon juice, and vanilla extract. Let these ingredients come to room temperature—this little step helps make the batter silky smooth and results in fluffier cake layers.

Step 2: Coat the Blueberries

Toss your blueberries with a couple tablespoons of flour until they’re evenly coated. This simple trick keeps the berries from sinking straight to the bottom of your cake pans, giving you evenly distributed blueberry bursts in every slice.

Step 3: Make the Cake Batter

In a stand mixer or with a hand mixer and a large bowl, combine the cake flour, sugar, baking powder, and salt on low speed until just mixed. Add the softened butter a bit at a time—8 increments works well—blending gently after each addition. The mixture will look coarse and sort of crumbly, which is exactly what you want at this stage.

Step 4: Add Wet Ingredients to Dry

With your mixer running, pour in half of the egg-milk mixture and increase the speed to medium-high. Let it whip together for about a minute, until the batter looks pale and fluffy. Reduce the speed, add the rest of the egg mixture, and beat again until it’s all well combined. Remove the bowl from your mixer and gently fold in the flour-coated blueberries and fresh lemon zest. Go easy here—overmixing can crush the berries or toughen the cake’s crumb.

Step 5: Bake the Cake Layers

Evenly divide the batter between your two prepared pans and smooth the tops with a spatula. Slide them into the oven for about 20 to 25 minutes, or until a toothpick inserted in the center comes out clean (or with a few moist crumbs—never wet batter). Let the cakes cool in their pans for 20 minutes, then carefully transfer to a cooling rack. Resist the temptation to frost until they are completely cool!

Step 6: Make the Lemon Buttercream Frosting

Beat the softened butter on high speed until it’s pale, light, and super fluffy—three to four minutes should do the trick. Add the vanilla, salt, lemon zest, and lemon juice, along with one cup of powdered sugar. Beat until incorporated and aerated. With your mixer on low, blend in powdered sugar one cup at a time, adding a splash of milk between additions if the frosting gets stiff. The end result? A lusciously tangy, cloud-like frosting that’s utterly irresistible.

Step 7: Assemble and Frost

If needed, trim the tops of your cakes for even layers. Carefully cut each cake round in half. Pipe a rim of buttercream on each layer, then fill the center with a dose of lemon curd. Stack the layers, gently pressing each into place, and cover the whole cake with another swoop of lemon buttercream. Finish with extra blueberries, lemon slices, and maybe a few sage leaves for a fresh, eye-catching finish.

How to Serve Lemon Blueberry Cake with Lemon Buttercream Frosting

Garnishes

Don’t underestimate the power of a beautiful garnish! For this dazzling Lemon Blueberry Cake with Lemon Buttercream Frosting, extra blueberries, delicate curls of lemon zest, thin slices of lemon, or even a handful of fresh sage leaves create a fresh and inviting look. They add a joyous pop of color and hint at the vibrant flavors inside.

Side Dishes

This cake is delicious all on its own, but if you want to turn dessert into an event, try serving it with a scoop of vanilla or lemon sorbet for an extra cool touch. Lightly sweetened whipped cream or a tangy fruit salad also make perfect companions. Each side dish balances and highlights the cake’s bright flavors, making every bite even more special.

Creative Ways to Present

If you’re looking to wow your guests, present your Lemon Blueberry Cake with Lemon Buttercream Frosting on an elevated cake stand garnished with scattered blueberries and edible flowers around the base. For a fun party twist, slice and layer the cake in mason jars or clear tumblers with extra lemon curd—this lets everyone enjoy their own “mini cake” and shows off the pretty layers.

Make Ahead and Storage

Storing Leftovers

Wrap your leftover Lemon Blueberry Cake with Lemon Buttercream Frosting snugly in plastic wrap or store it in an airtight cake container. It stays fresh and delicious for up to three days at room temperature, and up to a week when refrigerated—just let slices come to room temperature before serving for the best texture.

Freezing

For longer storage, you can freeze the cake layers (unfrosted) by wrapping them tightly in plastic wrap and foil. Store in the freezer for up to two months. If you’ve already frosted the cake, freeze individual slices between layers of parchment paper in an airtight container. Thaw overnight in the fridge before bringing to room temperature.

Reheating

While you won’t need to “reheat” this cake, cold slices are best when given a chance to come to room temperature for 20 minutes before serving. This allows the buttercream and cake to soften, delivering the perfect bite every time.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Just be sure to toss frozen blueberries with flour as you would with fresh, and don’t thaw them first—add them straight from the freezer to prevent bleeding and keep the cake’s crumb intact.

How do I keep the blueberries from sinking in the cake?

Tossing blueberries with a bit of flour before folding them into the batter is key. The flour creates a light coating that helps suspend the berries, ensuring they’re evenly distributed throughout your Lemon Blueberry Cake with Lemon Buttercream Frosting.

What’s the best way to get a strong lemon flavor?

Use both freshly squeezed lemon juice and plenty of zest, since zest contains the aromatic oils that deliver that ultra-bright lemon kick. Don’t be shy with the lemon curd filling or the fresh zest in your buttercream either—these layers boost the overall citrusy punch.

Can I make the cake in advance?

Definitely! Both the cake layers and buttercream can be made a day ahead. Store the cakes tightly wrapped at room temperature or in the fridge, and make sure the buttercream is well covered in the refrigerator. Assemble everything just before serving for optimal freshness.

Is it okay to use store-bought lemon curd?

Yes! Store-bought lemon curd is perfectly fine and saves time. If you have homemade on hand, feel free to use it for an even more intense lemon burst, but don’t stress—either will make your Lemon Blueberry Cake with Lemon Buttercream Frosting shine.

Final Thoughts

If your taste buds are craving something vibrant, tangy, and a little bit indulgent, this Lemon Blueberry Cake with Lemon Buttercream Frosting is sure to hit the spot. It’s a dessert that’s as joyful to make as it is to eat—so gather your ingredients, invite someone you love into the kitchen, and bake up a sweet slice of sunshine today!

Lemon Blueberry Cake with Lemon Buttercream Frosting Recipe

★★★★★

4.9 from 6 reviews

Author: lina
Total Time: 1 hour 25 minutes
Yield: 1 cake (12-14 slices) 1x
Diet: Vegetarian

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Description

Indulge in the refreshing flavors of Lemon Blueberry Cake with Lemon Buttercream Frosting. This delightful cake is bursting with juicy blueberries, bright lemon zest, and a luscious lemon buttercream that is sure to impress your guests.

Instructions

For Cake Layers: Preheat oven to 350°F. Prepare cake pans. Whisk together wet ingredients. Toss blueberries with flour. Mix dry ingredients. Combine wet and dry ingredients. Fold in blueberries and zest. Bake and cool cakes.
For Buttercream: Beat butter until fluffy. Add vanilla, salt, lemon zest, lemon juice, and powdered sugar. Beat until fluffy. Adjust consistency with milk. Frost and decorate the cake.

Notes

For a more intense lemon flavor, you can add a little lemon extract to the cake batter.
Ensure all ingredients are at room temperature for best results.
Decorate the cake with fresh blueberries, lemon slices, and sage leaves for a beautiful presentation.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American