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    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 🙂

     

     

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    30 Comments

    • Robin

      5 stars
      How do you think this would work for cupcakes?

      • Cakes by MK

        Hi Robin! Yes I believe this should work fine as cupcakes, you’ll just need to reduce the cooking time 🙂 enjoy!

    • Orysia

      I stead of making as a cake can you make it in loaf pan thanks

      • Cakes by MK

        Hi Orysia! 🙂 I haven’t tried making this cake in a loaf pan before and I’m not quite sure how it would hold up sorry as the cake is quite soft and may not rise as intended. If you do decide to give it a go would love to hear how it goes 😀

    • Ertha

      What suggestions on icing. Example whipped cream or buttercream in what flavor

    • Sherryl

      Can I have the cream cheese frosting recipe thanks Sherryl

    • Veronica

      I can’t wait to try the recipe! I just have a quick question on the milk and yoghurt:
      Is it alright to use low-fat milk and yoghurt or do need to use whole milk and yoghurt?

      I’m excited to make this delicious cake!

      • Cakes by MK

        Hi Veronica! 🙂 I would recommend using full fat for both – just for the optimal texture 🙂 hope you enjoy it!

    • Nina Wilkie

      Can I use all purpose gluten free flour?

      • Cakes by MK

        Hi Nina! 🙂 I haven’t tried using gluten free flour myself, however I have had feedback from many readers that they’ve used gluten free flour (the type that’s supposed to act as a 1:1 substitute for regular flour in baking like Red Mill) for many of my cake recipes and it’s worked really well! Hope it works just as well for you and that you enjoy the recipe 🙂

    • Christina

      This cake looks amazing. I’m planning to make it soon but I was wondering if it’s okay to freeze the cake layers? I’d like to bake the layers this week while I have time but I won’t need to decorate til the following week. Would it thaw okay?

      • Cakes by MK

        Hi Christina! 🙂 I haven’t tried freezing these cake layers myself, but I imagine if stored well (wrap twice in cling wrap and then place into a airtight bag or container before freezing), then it should freeze and thaw fine 🙂 hope you enjoy the recipe!

    • Donna

      Can you make this in a Bundt pan?

      • Cakes by MK

        Hi Donna! 🙂 I haven’t tried this recipe in a bundt pan myself, and with the cake layers being quite soft I’m not sure if it’ll bake up as intended. If you do decide to give it a go though would love to hear how it goes 🙂

    • Coleen

      5 stars
      I rolled my frozen berries in the dry mix before adding the wet ones. Work perfect.

      • Cakes by MK

        Great idea Coleen! Glad you enjoyed the recipe 🙂

    • Melindah

      5 stars
      This cake is a combination of two thing I LOOOOOOOOVE!!!! Gosh the base lemon…. Heavenly!

      • Cakes by MK

        Thank you so much for the feedback Melindah! So happy to hear you loved the recipe 😀

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    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!

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