Zesty Lemon Blueberry Cake

This zesty lemon blueberry cake is my favorite way to brighten up any afternoon tea or weekend gathering. It manages to balance tangy lemon and sweet blueberries perfectly while keeping the texture moist and tender.

I put this cake together when I needed something impressive yet fuss-free for a get-together, and it quickly became the crowd-pleaser I reach for whenever I want an easy but memorable treat.

Ingredients

• All-purpose flour: makes up the sturdy but tender base of the cake using fresh flour helps avoid any off flavors
• Granulated sugar: balances the tartness and contributes to a fine crumb
• Cornstarch: adds extra softness keeping the cake delicate
• Baking powder and baking soda: act together for a light lift and gentle rise
• Salt: enhances all the flavors and balances sweetness
• Unsalted butter: gives richness and mouthfeel let it soften to room temperature for easy incorporation
• Canola or avocado oil: adds moisture and keeps the cake tender longer
• Buttermilk: introduces subtle acidity and tenderness fresh buttermilk or a cultured substitute works best
• Fresh lemon zest and juice: deliver that vibrant lemon flavor that’s key to this cake’s zing
• Large eggs: bind everything together and add structure room temperature eggs mix in more evenly
• Vanilla extract: rounds out the flavors with warmth and depth
• Blueberries: fresh or frozen toss them in flour to keep them suspended in the batter ensuring bursts of juicy fruit in every bite
• Lemon frosting or lemon cream cheese frosting: pairs perfectly with the cake for a luscious finish

Instructions

Prepare Cake Pans and Preheat Oven:

Preheat the oven to 350 degrees Fahrenheit. Grease and flour three 8-inch round cake pans thoroughly then line the bottoms with parchment paper. This prevents sticking and helps the cakes release cleanly after baking.

Combine Dry Ingredients:

In a large mixing bowl whisk together the flour sugar cornstarch baking powder baking soda and salt until evenly mixed. This step ensures your leavening and dry components are fully distributed for a consistent rise.

Add Butter:

Using an electric mixer on low speed add the softened butter one piece at a time. Make sure each piece is fully incorporated before adding the next. The texture should resemble fine sand when done. This crumbly mixture helps create a tender crumb in the finished cake.

Add Oil:

With the mixer still on low slowly drizzle in the oil to combine it with the butter and dry ingredients. Adding the fat gradually prevents the batter from breaking and keeps the texture smooth.

Mix Wet Ingredients Separately:

In a separate bowl whisk together the buttermilk lemon zest lemon juice eggs and vanilla extract until completely smooth. Combining these separately ensures your liquid ingredients are well mixed and prevents overmixing when combined with dry ingredients.

Combine Wet and Dry Mixtures:

Gradually pour the wet ingredient mix into the dry mixture while running the mixer on low speed. Mix just until fully combined and smooth. Avoid overmixing to keep the cake tender and light.

Fold in Blueberries:

Toss the blueberries with a tablespoon of flour to prevent them from sinking during baking. Gently fold the blueberries into the batter using a spatula. Take care to avoid breaking the berries which can discolor the cake.

Divide and Bake:

Evenly divide the batter into the three prepared pans. Place in the oven and bake for about 30 minutes or until the tops spring back lightly when touched and a toothpick inserted in the center comes out with a few moist crumbs attached.

Cool the Cakes:

Allow the cakes to cool for 10 to 15 minutes in their pans to firm up slightly. Then run a knife around the edges carefully invert the pans onto wire racks and let the cakes cool completely before frosting.

Frost and Assemble:

Using your chosen lemon or cream cheese frosting stack the cooled layers on a serving plate. Spread frosting evenly between layers and on the top and sides. Garnish with extra blueberries lemon slices or a dusting of powdered sugar if desired.

The lemon zest is my secret weapon in this cake. It adds such a lively brightness that wakes up all the other flavors. I remember serving this at a family brunch and watching everyone reach right for seconds. The fresh fruit and tangy touch always feel like sunshine on a plate.

Storage Tips

Store leftover cake layers wrapped tightly in plastic wrap at room temperature for up to two days or refrigerated for up to four days. Keep the frosted cake covered to avoid drying out. Cake also freezes well for up to three months when wrapped securely in plastic and placed in a freezer bag. Thaw in the fridge overnight before serving.

Ingredient Swaps

You can swap the all-purpose flour for a gluten-free blend to make this cake gluten free but adjust the baking powder accordingly. Use coconut oil instead of vegetable oil for a subtle tropical twist. Greek yogurt can be used in place of buttermilk if needed by mixing it with a bit of lemon juice to mimic acidity. Frozen blueberries work wonderfully if fresh are unavailable just do not thaw before adding.

Serving Ideas

Serve this cake on its own or with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. Fresh mint or edible flowers make beautiful garnishes. Slice it up for an easy dessert at picnics or afternoon snacks. It also pairs nicely with light fruit salads or lemony sorbets for a bright contrast.

This cake brightens any occasion and is always a hit. Enjoy every luscious bite.

Frequently Asked Recipe Questions

→ How do I prevent blueberries from sinking?

Coat blueberries lightly in flour before folding them into the batter; this helps suspend them evenly during baking.

→ What can I use instead of buttermilk?

Mix milk with a splash of vinegar or lemon juice and let it sit for 5 minutes for a similar acidity and texture.

→ Can the cake layers be made ahead of time?

Yes, bake and cool the layers completely, then wrap tightly and refrigerate or freeze until ready to frost and assemble.

→ What type of frosting complements this cake best?

A tangy lemon frosting or cream cheese frosting enhances the citrus notes and adds smooth richness to the layers.

→ Should frozen blueberries be thawed before adding?

It’s best to use frozen blueberries straight from the freezer, lightly floured, to maintain their shape and prevent excess moisture.