This Blueberry Lemon Cake is the perfect combination of soft, buttery crumb and fresh, juicy blueberries, topped with a smooth lemon cream frosting. Its bright flavors and beautiful presentation make it ideal for gatherings, celebrations, or a simple cozy treat at home. If you love classic, refreshing desserts with a modern touch, this recipe will become one of your favorites.
- Do you prefer fruity cakes or chocolate cakes?
- What is your favorite fruit to add to homemade desserts?
- Should this cake be served chilled or at room temperature?
- Would you add more lemon flavor or keep it mild?
- What topping would you like to try on this cake next time?
Ingredients
For the cake:
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 cup fresh blueberries
• 1/4 teaspoon salt
• 1/3 cup milk
• 1 tablespoon flour (to coat the blueberries)
For the frosting:
• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream or milk
For decoration:
• Fresh blueberries
• Extra lemon zest
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a square or rectangular baking pan.
- In a bowl, whisk flour, baking powder, and salt. Set aside.
- In a separate bowl, cream the butter and sugar until pale and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in vanilla extract, lemon juice, and lemon zest.
- Add the dry ingredients gradually, alternating with the milk, and mix until just combined.
- Toss the blueberries with 1 tablespoon of flour to prevent them from sinking, then gently fold them into the batter.
- Pour the batter into the pan and smooth the top.
- Bake for 35 to 45 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before frosting.
To make the frosting:
- Beat the softened butter until creamy.
- Add powdered sugar gradually and mix well.
- Add lemon juice, lemon zest, vanilla, and heavy cream. Beat until smooth and fluffy.
- Spread the frosting evenly over the cooled cake.
- Decorate with fresh blueberries and a sprinkle of lemon zest.
Professional Serving Method
Cut the cake into clean, even squares using a warm knife for smooth edges. Serve each slice on a white plate to highlight the colors, and add a few blueberries on the side. A light drizzle of lemon syrup or a touch of extra zest elevates the presentation beautifully. Serve slightly chilled for the best texture and flavor balance.
Discover the perfect balance of freshness and sweetness with this Blueberry Lemon Cake. A tender crumb loaded with juicy blueberries, topped with a smooth lemon cream frosting, creates a dessert that looks elegant and tastes unforgettable. Ideal for your next gathering or as a simple treat to brighten your day.