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Lemon Blueberry Cake

The combination of sweet blueberries and refreshing lemon reminds me of spring. This Lemon Blueberry Cake is studded with fresh juicy blueberries, filled with a tart and refreshing lemon curd, all wrapped up in a layer of pretty purple blueberry frosting.

A mini lemon blueberry cake being served

I think you need more mini cakes in your life right now. I really can’t think of a reason to say no to this happy and refreshing Lemon Blueberry Cake. Plus this recipe can be easily doubled to make a full-size cake when you are ready to host parties and have large gatherings again. 

I filled this cake with my homemade lemon curd, which makes way more than this recipe needs. You could buy lemon curd at the store, but this curd is really easy to make and you can save the leftovers to serve with a dutch baby or slather on top of pancakes.

You’ll find tons of tips, tricks, and substitutions in this post to suit your moods and hopefully the available ingredients you have in the fridge.

How to Make Lemon Blueberry Cake

Mini lemon blueberry cake

Making lemon blueberry cake batter

Making mini lemon blueberry cake (Photos 1 – 6)

  1. Add all the liquid ingredients into a mixing bowl and beat to combine.
  2. Mix together the sugar and lemon zest. 
  3. Sift together the rest of the dry ingredients and add to the liquid mixture. Fold until a smooth batter forms.
  4. Toss half of the blueberries in a little bit of flour and gently fold them into the cake batter.
  5. Divide batter into two 6” cake pans, about 330 – 350 g of batter per pan. Then sprinkle the rest of the blueberries over the cake batter.
  6. Bake until a toothpick inserted in the middle comes out clean with just a few crumbs attached.

Full-size lemon blueberry cake 

Some cakes, like my Carrot Cake, require some modifications to scale from a mini cake to a full-size cake. But this lemon blueberry cake recipe can be doubled without any other modifications to make it a full-size 8-inch cake.

Full size lemon blueberry cake baked in 9" cake pan

Full-size lemon blueberry cake baked in 8″ cake pan

When you double the recipe, you’ll end up with about 700 g of cake batter per 8” pan, that’s with only about half of the blueberries folded into the batter. You’ll need to increase bake time to 35 – 40 minutes, at the same oven temperature.

How do you keep blueberries from sinking in a cake?

Coating the blueberries with some flour will help suspend them in the cake batter without sinking all the way to the bottom of the cake. However, in order to ensure even distribution of blueberries, I always reserve ⅓ to ½ of the total blueberries and sprinkle them on top before baking. 

Can I make cupcakes with this recipe?

I ran out of blueberries by the time I thought of making these into lemon blueberry cupcakes, but I expect this recipe to make a dozen cupcakes. You’ll need to shorten the baking time to 15 – 17 minutes.

To assemble the cupcakes, I would use fill the cupcakes with lemon curd the same way as these Strawberry Lemonade Cupcakes. And then top them with blueberry frosting.

How to Make Blueberry Frosting 

I had such a hard time deciding which frosting to make for this cake, so I’m going to give you all of the options! Before you get started, you need to prepare your blueberry powder by grinding freeze-dried blueberries in a food processor.

I used 1 oz of freeze-dried blueberries in this recipe. I get them from Target, each bag is 2 oz. You can use more for an even stronger flavor. But 1 bag is just enough if you want to double the recipe and make a larger cake.

When grinding freeze-dried blueberries or any freeze-dried fruits, I always drape a towel over the food processor to keep the powder from escaping and getting all over the kitchen.

Adding blueberry powder to frosting

Adding blueberry powder to buttercream frosting

Swiss Meringue Blueberry Buttercream

I’ve always been a bit partial to Swiss Meringue Buttercream silky texture. You can easily flavor it with anything, and today we’re using blueberry powder to make a pretty purple blueberry frosting.

  • Heat egg whites with sugar over a pot of simmering water until sugar dissolves and the mixture reaches 160°F.
  • Transfer egg white mixture to a stand mixer bowl and beat with vinegar or lemon juice until stiff peaks form.
  • Stir in softened butter and beat until the buttercream forms.
  • Add flavoring and continue beating until fluffy.

American Style Blueberry Buttercream

But then when I made this American style buttercream, I was so torn! It’s so easy to make and just as delicious. Seriously a one-step frosting.

  • Add butter, cream, salt and vanilla extract to your stand mixer bowl. Sift in the powdered sugar and blueberry powder.
  • Stir to incorporate and beat until fluffy.
Blueberry buttercream in a mixing bowl

Blueberry buttercream

What can I substitute freeze-dried blueberries with?

If you can’t find freeze-dried blueberries for the frosting, you can use blueberry jam instead. For this recipe, use between ¼ cup to ½ cup of blueberry jam to your taste and make the frosting as normal. 

The integrity of the frosting is not affected by the addition of jam, but the more jam you add, the sweeter the frosting will be due to the added sugar in jam. I also find that while blueberry jam makes a great substitute, it doesn’t deliver that tang that freeze-dried blueberry has.

What about a blueberry cream cheese frosting?

I did not test out this frosting, but it would be very similar to my strawberry cream cheese frosting. And I think the tangy taste of a cream cheese frosting would go really well with this sweet and tart lemon blueberry cake.

Putting this cake together

To assemble the cake, place the first layer on a cake stand. I always line the bottom of the cake with a few strips of parchment paper to keep the frosting from smearing all over the cake stand.

Assembling lemon blueberry cake

Assembling lemon blueberry cake (Photos 7 – 12)

  1. I don’t usually trim the top of the cake to make it even, so I just add enough frosting to even out the top of the first cake layer.
  2. Use a pastry bag with a piping tip (optional, you don’t need to use a piping tip if you don’t have one, you could even use a zip-top bag and snip the corner) to pipe a border which will hold the lemon curd in. 
  3. Add about ⅓ cup on lemon curd filling.
  4. Use a small spatula to even it out.
  5. Add the second cake layer on top.
  6. Use the remaining frosting to cover the cake to your liking.

Baker’s tips

  • I made this cake with both cake flour and all-purpose flour, either will work.
  • If you don’t have fresh lemon, you can skip the lemon zest in the cake batter. The cake itself will taste like a delicious blueberry muffin
  • Sour cream can be substituted with yogurt or buttermilk.
  • You can use either fresh or frozen blueberries. If using frozen berries, don’t defrost them. You may also need to use more flour to coat them than the fresh ones.

Lemon blueberry cake on a white cake stand

Storing and serving

After you finish assembling the cake, you should refrigerate it for at least 30 minutes before cutting to allow the filling and frosting to set. It is easier to cut the cake when it is still cold, but it tastes best when served at room temperature.

Leftover cake should be refrigerated and will last up to a week. The exposed cake should be covered with plastic wrap to avoid drying out or you can store cut slices in an airtight container. They can also be kept in the freezer for up to 3 months. 

Allow both refrigerated and frozen cake to come to room temperature before serving for the best flavor and texture.

More Lemon and Blueberry Treats

A slice of lemon blueberry cake on a plate

If you make this recipe, please let me know! Leave a comment, send me a photo, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!

A mini lemon blueberry cake being served

Lemon Blueberry Cake

The combination of sweet blueberries and refreshing lemon reminds me of spring. This Lemon Blueberry Cake is studded with fresh juicy blueberries, filled with a tart and refreshing lemon curd, all wrapped up in a layer of pretty purple blueberry frosting.
5 from 2 votes
Print Rate
Course: Cake, Dessert
Cuisine: American
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 8
Calories: 587kcal
Author: Trang

Ingredients

Cake

  • 1 ¼ cup all-purpose flour (160 g)
  • ¾ cup granulated sugar (140 g)
  • 2 teaspoon lemon zest (from 2 lemons)
  • ¼ teaspoon kosher salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 large egg
  • ½ cup sour cream (120 g)
  • 3 oz unsalted butter (melted, 83 g)
  • ½ teaspoon pure vanilla extract
  • 1 cup blueberries (140 g, divided)
  • Melted butter for cake pan
  • Extra flour for blueberries

Filling

Swiss Meringue Blueberry Buttercream

  • 3 oz egg white (white only from about 3 large eggs, 85 g)
  • 1/2 cup granulated sugar (104 g)
  • 1/2 teaspoon vinegar (or lemon juice)
  • 8 oz unsalted butter (226 g, room temperature, cubed)
  • A pinch of salt
  • ½ teaspoon pure vanilla extract
  • 1 oz freeze-dried blueberry (grind into a powder in a food processor, sift, yields ¾ oz)

American Style Blueberry Buttercream

  • 8 oz unsalted butter (226 g, room temperature, cubed)
  • ¼ cup heavy cream
  • ½ teaspoon pure vanilla extract
  • A pinch of salt
  • ½ cup powdered sugar (50 g, sifted)
  • 1 oz freeze-dried blueberry (grind into a powder in a food processor, sift, yields ¾ oz)

Instructions

Make the cake

  • Preheat the oven to 350°F.
  • Brush melted butter on two 6” round cake pans. Line the bottom of the cake pan with a piece of round parchment paper and brush the parchment paper with butter as well. Set aside.
  • Add sour cream, melted butter, eggs, and vanilla extract to a large bowl. Beat with a whisk until combined.
  • In a medium mixing bowl, whisk together sugar and lemon zest to release the oil. Sift together flour, baking soda, and baking powder over the sugar mixture. Add salt and mix thoroughly with a whisk. Add the flour mixture to the liquid mixture, and fold until a smooth batter forms.
  • Toss half of the blueberries with some flour and gently fold them into the cake batter.
  • Divide batter evenly among the two prepared cake pans. Use a kitchen scale to divide the cake batter if you want to be precise, approximately 330 - 350 g of batter per pan. Sprinkle the rest of the blueberries over the top.
  • Bake for 25 - 30 minutes until a toothpick inserted in the middle of the cake comes out clean with just a few crumbs attached.
  • Remove the cakes from the oven and let cool on a wire rack for 10 - 15 minutes. When you can touch the cake pans, use a butter knife to loosen the sides, flip the pan over to remove the cake from the pan. Peel off the parchment paper, and allow the cakes to cool completely on a wire rack before adding frosting.
  • Grind freeze-dried blueberries in a food processor before you make the frosting. Drape a towel over the food processor while it’s running to keep the powder from flying everywhere. Sift the blueberry powder through a fine mesh sieve to remove any seeds and large pieces.

If making Swiss meringue blueberry buttercream

  • Add egg white and sugar to a heat proof bowl and set it over the pot of simmering water, stirring constantly until all the sugar dissolves, the egg white is frothy and the mixture reaches around 160°F. This will take around 7 - 10 minutes.
  • Transfer the warm egg mixture to a stand mixer bowl and beat with the balloon whisk attachment on medium low speed until stiff peak forms, stream in the vinegar or lemon juice while beating.
  • Once the meringue peaks are stiff, shiny and smooth, start adding the room temperature cubed butter while stirring, one cube at a time and allow it to incorporate into the meringue.
  • After all the butter is added, sprinkle in the salt and stream in the vanilla extract, increase the mixer to high speed and beat until the buttercream comes together and smooth. This will not take very long, only a few minutes.
  • Stop the mixer and add the blueberry powder, stir to incorporate, and then beat on high speed until the buttercream is fluffy, this could take anywhere from 10 to 30 minutes in a stand mixer.

If making American style blueberry buttercream

  • Add softened butter, cream, vanilla extract and salt to the bowl of a stand mixer. Sift in the powdered sugar and blueberry powder.
  • Stir to incorporate all of the ingredients, then increase the mixer speed gradually to high and beat until the frosting is lighter in color and fluffy, about 5 - 15 minutes

Assemble the cake

  • When the cakes are completely cool, place 1 layer on a cake stand or plate. Put a few pieces of parchment paper underneath the cake to cover the cake stand or plate. This is to keep the frosting from smearing everywhere.
  • Add a crumb coat over the first cake layer and enough frosting on the top to make it even. Add some frosting in a pastry bag and pipe a border around the edge of the cake. Add ⅓ cup of lemon curd and even it out with a spatula. Add the second layer of cake on top.
  • Frost the side and top of the cake with the rest of the frosting or just enough to your liking. Carefully pull out the pieces of parchment paper underneath the cake.
  • Refrigerate for at least 30 minutes or until ready to serve.

Notes

  • Double the recipe to make a full-size cake baked in two 8” round cake pans. Increase baking time to 35 - 40 minutes.
  • This recipe can also make a dozen cupcakes, decrease baking time to 15 - 17 minutes.
  • It is easier to cut the cold cake, but allow it to come to room temperature before serving for the best taste.

Nutrition

Serving: 162g | Calories: 587kcal
Tried this recipe?Mention @WildWildWhisk or tag #WildWildWhisk!

Lemon blueberry cake on a cake stand

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3 Comments

  1. debra
    May 11, 2020 /

    5 stars
    This was such an easy recipe to follow and I love that the stand mixer is only needed for the buttercream. The freeze dried blueberries did exactly what they were supposed to do. Beautiful cake on the inside and outside. I just wanted more lemon curd, so I kind of hollowed out a bit of the top of the cake layer so more would fit and I also added fresh blueberries to the lemon curd as well. Beautiful cake!

    • Trang
      Author
      May 11, 2020 /

      Thank you Debra, more lemon curd would totally amplify the flavor!

  2. Marie
    April 10, 2020 /

    5 stars
    First of all this cake is just stunning. I love the homemade lemon curd too. Great tips on the best way to get those blueberries distributed.

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