Subscribe to get new recipes straight to your inbox!

    Moist Lemon Blueberry Cake

    This lemon blueberry cake is super moist and tender, infused with the bright flavors of lemon and dotted with bursts of juicy blueberries. It’s packed with flavor, has the most velvety crumb and is topped with a tangy cream cheese buttercream frosting – so so sooo good!

    lemon blueberry cake

    Why You’ll Love This Lemon Blueberry Cake

    When developing this recipe, there were two things that had to be perfect – taste and texture! Here are a few notable ingredients that really allow this cake to shine:

    Lemon zest: This lemon blueberry cake recipe is bursting with lemon flavor as it uses both fresh lemon juice and fresh lemon zest. The zest is creamed together with the butter and sugar which releases even more of the lemon flavor from the zest. Due to the acidic nature of lemons, it also gives the cake the most wonderful velvety texture. For more information on how acidic ingredients contribute to a soft cake, check out this blog post.

    Yoghurt: This recipe also uses yoghurt, which adds great moisture and flavor to the cake. As yoghurt has a tart flavor to it, I find that it compliments the lemon so so well, and helps that lemon flavor shine even more!

    Vegetable oil: This recipe uses unflavored vegetable oil which just adds incredible moisture to the cake. Vegetable oil is liquid at room temperature, so substituting some of the butter for oil, makes for a moister cake.

    Cornstarch: For a softer cake, I substitute some of the all purpose flour with cornstarch. For more information on how this helps with a soft cake, check out this blog post.

    Blueberries: Ofcourse we can’t forget the blueberries! This recipe uses fresh blueberries that are folded through the cake batter. This adds a wonderful pop of juicy blueberry flavor throughout the cake. If using frozen blueberries, remember not to let them thaw otherwise you’ll end up with a purple batter!

    How to Make Lemon Blueberry Cake

    Begin by preheating your oven to 180 °C (350°F) conventional and grease two 8 inch round cake pans (I use my homemade cake release), lining the bottoms with parchment paper as well as this cake tends to stick to the bottom. If using a fan function (also known as convection mode) then you will need to reduce the temperature to 160C (320F).

    In a medium bowl, sift together flour, cornstarch, baking powder, baking soda and salt. Mix together using a whisk and set aside.

    lemon blueberry cake

    In a large bowl add in butter, vegetable oil, sugar and lemon zest. Using an electric mixer (hand or stand mixer) on a medium speed, cream together for 3 minutes until light and creamy. If using a stand mixer then use the paddle attachment.

    Add in the eggs one by one, mixing well in between addition.

    lemon blueberry cake

    Add in milk, yoghurt and lemon juice. Mix until well combined. Now set your mixer aside as the remainder of the batter will be finished by hand.

    Add your pre-sifted dry ingredients to your wet mixture, and using a spatula, fold together until just combined. Do not overmix.

    To finish off, toss the blueberries in a tablespoon of flour (this will prevent them from sinking to the bottom of the cake layers) and then add the berries to the batter, discarding any left over flour, and fold them in with a spatula until just combined. Again try not to overmix it.

    lemon blueberry cake

    Distribute the batter evenly into the two 8 inch cake tins. Try to distribute the blueberries evenly so that you have some on the top of the cake as well. Bake for 35-40 minutes or until a toothpick comes out clean.

    lemon blueberry cake

    Once baked, allow the cake layers to cool in the cake tins for about 15-20 minutes, and then turn them out onto a wire rack to completely cool. Frost with the cream cheese buttercream.

    lemon blueberry cake

    How to Decorate Lemon Blueberry Cake

    There are so many wonderful ways you could decorate a lemon blueberry cake, but here is how I decorated mine 🙂

    Usually I start by trimming off the tops of my cake layers with a serrated knife so that they’re nice and flat (this makes them easier to stack), but these cake layers baked up quite flat so I left them as is.

    I then went ahead and placed my first cake layer in the middle of a cake stand and smoothed out some frosting on the top with my offset spatula.

    I then placed the next cake layer on top, and again smoothed out some frosting on top and sides of the cake, so that the cake was completely covered. I didn’t bother doing a crumb coat (check out this video for more info on what a crumb coat is), but you can do one if you prefer. I then used my cake scraper to smooth out the sides.

    lemon blueberry cake

    Now when you scrape the sides of a cake, you usually end up with a lip of frosting around the top edges. To get rid of this and get a ‘sharp edge’ on the top, slowly bring your offset spatula into the middle of the cake, catching that lip of frosting as you go.

    lemon blueberry cake

    I then finished off by doing some piping around the top edges using a 1A piping tip.

    lemon blueberry cake

    Commonly Asked Questions

    How to store lemon blueberry cake

    This cake can be left at room temperature for the day, however overnight it will need to be refrigerated due to the cream cheese in the frosting. The fat and sugar in the frosting will prevent the cream cheese from going off immediately, which is why you can keep it out at room temperature for an extended period of time.

    When storing, place it into an airtight container, and into the refrigerator. Allow it to come to room temperature before serving.

    Can I use frozen blueberries?

    Yes you can – just make sure you don’t let them thaw otherwise it will turn your batter mushy and purple. Your cake will also likely need a little bit of extra cooking time.

    How do you prevent blueberries from sinking in a cake?

    The best way to prevent blueberries from sinking to the bottom of a cake is to coat them in flour. Toss the blueberries in about 1 to 2 tbsp of all purpose flour before folding them into the cake batter.

    lemon blueberry cake

    Moist Lemon Blueberry Cake

    This lemon blueberry cake is super moist and tender, infused with the bright flavors of lemon and dotted with bursts of juicy blueberries! It's packed with flavor and topped with a tangy cream cheese buttercream frosting - so so sooo good!
    4.97 from 28 votes
    Print Pin Rate Watch Video
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Cooling Time: 1 hour
    Total Time: 1 hour 50 minutes
    Servings: 12 people

    IMPORTANT: For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

    Ingredients
     

    Lemon Blueberry Cake

    • 2⅓ cups (295 g) flour - regular, all purpose
    • ¼ cup (30 g) cornstarch
    • 2 tsp baking powder
    • ½ tsp baking soda
    • ½ tsp salt
    • 6 tbsp (86 g) unsalted butter - room temperature
    • ¾ cup (141 g) unflavoured vegetable oil - I use canola oil
    • 1⅔ cups (333 g) white granulated sugar
    • tbsp lemon zest - about 2 lemons zested (see note 1)
    • 3 large eggs - room temperature
    • 2 tbsp (26 g) milk - room temperature
    • ¾ cup (185 g) yoghurt - plain, unsweetened, room temperature
    • ¼ cup (55 g) fresh lemon juice
    • cups (250 g) fresh blueberries - see note 3 if you want to use frozen blueberries. Coat the blueberries in 1 to 2 tbsp of flour

    Cream Cheese Frosting

    Instructions

    Lemon Blueberry Cake

    • Preheat oven to 180 °C (350°F) conventional (see note 2 if using a convection oven with a fan) and grease two 8 inch cake tins (I use my homemade cake release), lining the bottoms with parchment paper as well as this cake tends to stick to the bottom.
    • Sift together flour, cornstarch, baking powder, baking soda and salt. Mix together using a whisk and set aside.
    • In a large bowl add in butter, vegetable oil, sugar and lemon zest. Using a hand or stand mixer on a medium speed, cream together for 3 minutes until light and creamy.
    • Add in the eggs one by one, mixing well in between addition.
    • Add in milk, yoghurt and lemon juice. Mix until well combined. Now set your mixer aside as the remainder of the batter will be finished by hand.
    • Add your pre-sifted dry ingredients to your wet mixture, and using a spatula, fold together until just combined. Do not overmix.
    • To finish off, toss the blueberries in a tablespoon of flour (this will prevent them from sinking to the bottom of the cake layers) and then add the blueberries to the batter, discarding any left over flour, and fold them in with a spatula until just combined. Again try not to overmix it.
    • Distribute the batter evenly into the two 8 inch cake tins. Try to distribute the blueberries evenly so that you have some on the top of the cake as well. Bake for 35-40 minutes or until a toothpick comes out clean.
    • Once baked, allow the cake layers to cool in the cake tins for about 15-20 minutes, and then turn them out onto a wire rack to completely cool. Frost with the cream cheese buttercream.

    Assembly

    • See the end of the blog post above for assembly instructions or watch the recipe video for a visual demonstration 🙂

    Video

    YouTube video

    Notes

    Note 1. When zesting the lemons, you want to make sure you're using a fine grater, and only grate the top yellow part of the lemon. Don't grate it right down to the white part of the lemon as the white part is bitter and we don't want a bitter cake 🙂
    Note 2. If using a convection oven that has a fan function, bake at 160 °C (320°F) as the fan function bakes food faster.
    Note 3. If using frozen blueberries, do not thaw them. Fold them into the batter at the end, and remember to coat them in flour otherwise they may sink to the bottom.  

    Nutrition

    Calories: 439kcal | Carbohydrates: 56g | Protein: 6g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 63mg | Sodium: 243mg | Potassium: 74mg | Fiber: 1g | Sugar: 32g | Vitamin A: 269IU | Vitamin C: 6mg | Calcium: 76mg | Iron: 2mg

    Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.

    Keyword: blueberry lemon cake, lemon blueberry cake, lemon blueberry cake recipe, lemon blueberry cake with cream cheese frosting, lemon blueberry layer cake, moist lemon blueberry cake, soft lemon blueberry cake
    Tried this recipe?I love hearing from you! Tag me @cakesbymk.nz on instagram so I can see your amazing creations 🙂

     

     

    More Recipes

    30 Comments

    • Rissy

      I haven’t tried this recipe yet but I wanted to know if cake flour can be used as a substitute for the all purpose flour? How would it affect the cake?

      • Cakes by MK

        Hi Rissy! 🙂 Yes cake flour could be used in replacement of the all purpose flour and cornstarch (the combination of both is used as a cake flour substitute). It should result in a similar texture, but may be slightly lighter with cake flour 🙂

    • Curlys

      Can you use cake flour instead of adding cornstarch to the recipe?

      • Cakes by MK

        Hi Curlys! 🙂 Yes cake flour should work fine for this recipe, however don’t completely omit the cornstarch, but instead replace it with cake flour :). Hope you enjoy the recipe!

    • John

      5 stars
      Thank you for this recipe! The cake and the cream cheese frosting came out perfectly! delicious. The ONLY fault I can find with the recipe is that the amount of frosting is enough to frost two cakes, Perhaps you might want to lessen the amount for frosting. However, I have hermetically seal the rest of the frosting and have put it in the freezer, to be used at a future date!

      I appreciate the fact that you took the time to carefully detail the recipe, including a very instructive tutorial for the cake. My mother would approve your use of an apron while baking since she always stressed that an apron should be worn while baking, and if the chef doesn’t use one, they might be seen as a filthy cook.

      • Cakes by MK

        Thank you for the wonderful feedback John! 😀 So so happy to hear you enjoyed the recipe and that you found the video and instructions helpful 🙂
        And thank you for the feedback re the frosting – it’s very helpful for others who may not want a lot of frosting and may prefer to make half a batch 🙂

    • Vithya Jeyarajan

      I followed this recepie exactly to a T two times. Both times the middle of the cake sank. It did not rise as much as I hoped it would. The batter was not overmixed and I made sure to fold in the dry ingredients without overmixing it into the wet mix. Made sure the oven was at the right temperature and the pans were in the middle of the oven

      • Cakes by MK

        Hi Vithya! 🙂 Sorry to hear the cakes sank in the middle – that can be frustrating! There could be a few reasons as to why this has occured. The most likely reasons are: 1) too much liquid in the batter (I would recommend using the gram measurements for accuracy if you didn’t already), 2) the oven temp was too low, 3) the cake was checked too early and so the rush of air into the oven causes the cake to sink as the middle hasn’t set, 4) the batter was undermixed, 5) the raising agents are no longer active or 6) egg size is too small. I would recommend checking out this blog post for more trouble shooting tips 🙂 https://cakesbymk.com/recipe/why-did-my-cake-sink-in-the-middle/
        Hope that helps for next time!

    • LaQuita

      4 stars
      I made this cake last night. However, the crumb of the cake was almost of a “crumb bread” texture. I don’t think it’s the recipe but maybe I didn’t fold the batter long enough to achieve a smooth batter. The batter was rather clumpy but all the flour had been combined. Any thoughts on what I did wrong? The batter was very airy when I filled (10) mini loaf pans and baked for 15 minutes. Great taste and lemon flavor.

      • Cakes by MK

        Hi LaQuita! 🙂 So happy to hear you loved the taste of the cake! It sounds like perhaps the cakes may have been overbaked, or there was too much flour added to the batter if it seemed a little dry. If it was dense, then this could be due to too much fat in the batter. I would recommend using the gram measurements for best results (if you didn’t already). Another thing may be the temperature of the butter during the initial creaming stage – you want to make sure it’s not too soft :). For more troubleshooting tips, check out this video: https://www.youtube.com/watch?v=DRy1KuFMdOo
        Hope that helps for next time 🙂

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating





    About me

    Welcome to my blog! My name is Maryam and I LOVE baking! :) I hope to provide you with the tools (i.e. simple, from-scratch, quality tested recipes), so that you can confidently bake up delicious treats to share with your family and friends!

      Categories
      Tips & Tricks
      Single Layer Cakes
      Quick Desserts
      Muffins
      Loaf Cakes
      Frostings
      Welcome to Cakes by MK!

      Subscribe to get new recipes straight to your inbox.

      Thanks for subscribing!

      Oops something went wrong! Try again