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–+ servings
Lemon Blueberry Cake

Lemon Blueberry Cake: A Blissful Slice of Summer Joy

A delightful Lemon Blueberry Cake bursting with fresh blueberries and creamy lemon frosting.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Unsalted Butter Can substitute with vegan butter
  • 2 cups Granulated Sugar No direct substitutes recommended
  • 4 large Eggs Flax eggs work as a vegan alternative
  • 1 cup Sour Cream Greek yogurt can be a suitable substitute
  • ½ cup Vegetable Oil Can substitute with canola or melted coconut oil
  • 2¾ cups Cake Flour Using all-purpose flour may affect lightness
  • 1 tablespoon Baking Powder Ensure it's fresh for the best rise
  • ½ teaspoon Salt No substitute necessary
  • 1 cup Buttermilk Can substitute with milk + 1 tbsp vinegar or lemon juice
  • ¼ cup Fresh Lemon Juice Fresh is preferred
  • 1 tablespoon Lemon Zest Fresh is preferred
  • 2 cups Fresh Blueberries Avoid using frozen blueberries
For the Frosting
  • ½ cup Unsalted Butter Softened
  • 8 oz Cream Cheese Vegan cream cheese can be an alternative
  • 4 cups Powdered Sugar Necessary for structure
  • 2 tablespoons Fresh Lemon Juice For flavor
  • 1 tablespoon Lemon Zest For flavor
  • ½ teaspoon Salt Essential for flavor
For Decoration
  • Lemon slices Optional garnishes
  • Additional blueberries Optional garnishes

Equipment

  • stand mixer
  • Cake pans
  • Parchment paper
  • cooling rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 335°F (170°C) and prepare the cake pans with cooking spray and parchment paper.
  2. Cream together the butter and sugar until light and fluffy.
  3. Add the eggs, sour cream, and vegetable oil to the mixture until well incorporated.
  4. In a separate bowl, whisk together the cake flour, baking powder, and salt.
  5. Combine buttermilk, lemon juice, and lemon zest in another bowl.
  6. Gradually mix the dry and wet ingredients into the butter mixture.
  7. Fold in the fresh blueberries gently.
  8. Divide batter among cake pans and bake for 35-40 minutes.
  9. Allow the layers to cool in pans for 15 minutes, then transfer to a wire rack.
  10. Beat together frosting ingredients until smooth and creamy.
  11. Once cooled, frost layers and stack them on a serving platter.
  12. Decorate with lemon slices and blueberries before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Use fresh ingredients for the best flavor and texture. Avoid overmixing to maintain fluffiness.

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