All the Flavors of Spring in One Slice
So many of you have requested this lemon blueberry cake, and I am excited to finally share it with you today! With lemon notes in both the icing and the cake and a bounty of blueberries throughout each layer, this cake is so fruity and light. It’s absolutely perfect for spring and would be a very welcome addition to your Easter dessert table this year.
What’s So Great About This Lemon Blueberry Cake:
It’s a lemony, perfectly tart variation of my vanilla cake with just the right amount of sweetness. A soft, plush crumb suspends at least some of the berries, thanks to the reverse creaming method (like I did with my chantilly cake!). We’re icing it with the lemon frosting I just shared last week, which makes it both refreshing and beautiful!
What You Need
Here are the key ingredients that ensure every bite of this cake is flavorful and light:
Blueberries. I use fresh blueberries, but frozen will work too. If you use frozen, don’t thaw them first–just add them right into the batter. Lemon juice. For the most flavorful lemon blueberry cake, use fresh squeezed lemon juice.Lemon zest. Make sure you zest your lemons before you juice them! It will be quite a challenge to zest a juiced lemon. Buttermilk. While I love using my buttermilk substitute in a pinch, I actually don’t recommend using it for this cake. Stick with real buttermilk!Cornstarch. This helps achieve a soft, plush cake.
SAM’S TIP: While my lemon frosting complements this cake beautifully, you can make a cream cheese frosting variation that also tastes fantastic. To make this, follow the recipe for my lemon frosting, but add 4 oz of softened cream cheese in with the butter. You may need to add up to an additional cup of powdered sugar to get it the right texture! Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make It
SAM’S TIP: If you only have two cake pans (or your oven only fits two pans at a time), you can let the remaining batter sit on the counter while the others are baking. If you do have three pans and they can all fit in your oven at the same time, definitely keep a close eye on them while they bake–most ovens do not cook evenly, and some may be done before others. And in case you are wondering, this cake is different from my (well-loved) lemon cake. While that one is divinely light, fluffy, and perfect in all its lemon splendor, today’s recipe was designed specifically to be a bit denser so that not all of the blueberries sink straight to the bottom (which would happen with my lemon cake). Enjoy! Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
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