Lemon Blueberry Cake

This Lemon Blueberry Cake is such a delightful harmony of sweet blueberries and zesty lemons. Your baking will got to the next level with this easy-to-make dessert that promises not just simplicity in baking, but also an exquisite blend of flavors, filling your kitchen with a beautiful Spring aroma. Get ready for a vibrant treat that will leave your taste buds craving more!

Why You’ll Love Lemon Blueberry Cake

  • Easy and Beginner-Friendly: Whether you’re a baking pro or just starting, this recipe is designed for everyone. Simple steps and common ingredients make it a breeze.
  • Delicious Flavor Harmony: Experience the joy of the perfect balance between the bright, citrusy notes of lemon and the sweetness of blueberries in every bite.
  • Moist and Irresistible: The combination of yogurt and butter ensures a moist texture that will leave you reaching for seconds.
  • Versatile and Adaptable: This cake suits various occasions – from family gatherings to celebrations. Customize it with variations to suit your taste.
  • Ideal for Every Season: Whether it’s a summer picnic or a cozy winter evening, the Lemon Blueberry Cake brings a taste of sunshine to any season.

Ingredients Needed To Make Lemon Blueberry Cake

  • Flour
  • Sugar
  • Butter, room temperature
  • Unsweetened plain yogurt
  • Milk
  • Baking powder
  • Baking soda
  • Salt
  • Eggs
  • Lemon zest
  • Lemon juice
  • Fresh blueberries

How To Make Lemon Blueberry Cake

Preheat the oven to 350 degrees.

Spray two 8″ round pans with nonstick baking spray.

Mix butter, zest, and sugar until light and fluffy.

Add eggs, milk, lemon juice, and yogurt; mix well.

Add dry ingredients, then fold in fresh blueberries.

Divide batter into 2 pans and bake for 28-33 minutes.

Allow cakes to cool completely before assembling.

Cream Cheese Frosting

Mix cream cheese, butter, powdered sugar (start with 4 cups), and lemon juice until smooth.

Ice your cake and layers. Add the remaining cup of powdered sugar if needed.

Substitutions + Alternatives

Can I use All-Purpose Flour?

Yes, All-Purpose Flour can be used. Use the same amount that is listed in the ingredients, but swap with all purpose.

Can I use regular dairy?

Feel free to make this recipe your own. I use dairy-free milk, but feel welcome to choose your preferred dairy option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the milk of your choice for the recipe.

Note: While almond milk is an option, it is less preferred due to its liquid consistency. Consider opting for a milk alternative with a thicker texture.

Variations & Substitutions

  • Add a layer of lemon curd between the cake layers for extra flavor.
  • Experiment with different berry combinations, like raspberry and lemon.

Commonly Asked Questions

Can I use frozen blueberries?

Yes, but be sure to thaw and pat them dry before adding to the batter.

Can I make this lemon blueberry cake ahead of time?

Absolutely! Bake the cakes in advance and store them in an airtight container until ready to frost.

Can I substitute vanilla frosting instead of cream cheese frosting?


Certainly! If you prefer to skip cream cheese frosting, vanilla frosting makes an excellent alternative

Lemon Blueberry Cake

I love this Lemon blueberry Cake for its vibrant flavors, moist texture, and the perfect balance of zesty lemon and sweet blueberries!
5 from 6 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Lemon Blueberry Cake
Prep Time: 20 minutes
Cook Time: 33 minutes
Cool Time: 1 hour
Servings: 12 slices
Calories: 440kcal

Equipment

  • Two 8″ round pans
  • nonstick baking spray
  • mixing bowls
  • Electric mixer
  • Spatula
  • Toothpick for testing doneness

Ingredients

  • 3 cups 1.1 GF flour
  • 1 ½ cups sugar
  • 1 cup butter room temperature
  • 1 cup unsweetened plain yogurt
  • ¼ cup milk
  • 1 tbsp baking powder
  • ¾ tsp baking soda
  • 1/2 tsp salt
  • 3 eggs
  • 3 tbsp lemon zest
  • ½ cup lemon juice
  • 2 cups fresh blueberries

Cream Cheese Frosting

  • 14 oz cream cheese
  • 1 ¼ cups butter
  • 4-6 cups powdered sugar
  • 2 tsp lemon juice

Instructions

  • Preheat the oven to 350 degrees.
  • Spray two 8″ round pans with nonstick baking spray.
  • In a bowl, mix butter, zest, and sugar on high for 5 minutes until light and fluffy.
  • Add eggs, milk, lemon juice, and yogurt; mix well.
  • Add dry ingredients, partially mix, then fold in fresh blueberries with a spatula.
  • Divide the batter into the two pans.
  • Bake for 28-33 minutes or until a toothpick comes out clean.
  • Allow cakes to cool completely before assembling.

Cream Cheese Frosting

  • In a bowl, mix cream cheese, butter, powdered sugar (start with 4 cups), and lemon juice until smooth.
  • Ice your cake and layers. If the cream cheese is too soft, add the remaining cup of powdered sugar.

Notes

Variations
  • Add a layer of lemon curd between the cake layers for extra flavor.
  • Experiment with different berry combinations, like raspberry and lemon.

Nutrition

Serving: 1g | Calories: 440kcal | Carbohydrates: 68g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 421mg | Potassium: 93mg | Fiber: 4g | Sugar: 44g | Vitamin A: 575IU | Vitamin C: 9mg | Calcium: 125mg | Iron: 2mg
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!

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16 Comments

  1. 5 stars
    Absolutely delicious! Incredibally moist, cream cheese icing is light and fluffy… was not difficult to make even with the 4 layers. So nice to make a recipe that tastes as good as it looks! Highly recommend!
    ⭐️⭐️⭐️⭐️⭐️

      1. Hi, do you slice the two 8 inch cakes in half to make 4 layers?

        Maybe I missed that in the recipe…

  2. 5 stars
    This recipe is PHENOMENAL! My boyfriend and I love baking together and I’m gluten-free, so this was perfect. Lemon and blueberry is our favorite flavor combo. We replaced one cup of regular sugar with monk fruit sugar, as my partner is diabetic. We did use real powdered sugar in the frosting. It turned out incredible – moist and filled with delicious lemon flavor and fresh blueberries. You will not regret making this!

  3. 5 stars
    Made this cake for Easter and it was a HIT! I used cake flour because I had some on hand and only used 3 cups of the powdered sugar in the icing. Absolutely will be making again!!

  4. 5 stars
    This the most amazing cake. I made it for Easter and it was absolutely amazing and everthing I thought it would be. My guests raved about it. I can’t wait to make it again. Thank you!

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