Best Lemon Blueberry Cake Recipe – Moist & Delicious

Zingy Lemon Blueberry Cake

Today we’re making a zingy flavorful lemon blueberry cake so let’s get started! First off, set your oven to 350°F. This batter comes together really quickly.

Lemon Blueberry Cake Recipe

Now in a large bowl, we’re going to add our dry ingredients, starting with 2 cups or 240g of all-purpose flour. If you don’t have a scale, make sure you’re fluffing your flour and sprinkling it into your measuring cup. If you scoop, you’ll use too much.

I also want 1 and 2/3 cups of granulated sugar, that’s 333g. The sugar sweetens the cake but it also gives it a really, really tender, melt-in-your-mouth consistency. For contrast, I’m adding 1/4 teaspoon of kosher salt and to puff things up, 1 and 1/2 teaspoons of baking powder.

Grab a whisk and give this a whisk to get everything nicely distributed. Reserve 1 tablespoon of your dry mixture and set this aside.

Now it’s time to grab a big bowl and a hand mixer or a stand mixer with a paddle attachment. Into the bowl of my stand mixer, I’m adding 3/4 of a cup or 170g of very nice softened butter. It’s room temperature but room temperature on a warm day – you should be able to press your finger in and it bends nicely. This means it’s going to cream perfectly. That’s one and a half sticks.

Cream this up on medium for just a few seconds. Now we’re going to do something special: I’m adding the dry ingredients, including the sugar, right into the butter and we’re going to mix this up on medium-low until it’s nice and crumbly. This is called the reverse creaming method and it is so nice because it makes your cake basically foolproof.

We’re coating all the flour in fat from the butter and that protects it from activating and becoming gummy and gluey and overmixed. The gluten in the flour won’t activate when it hits the wet stuff, so you don’t have to worry about over-mixing your cake. It gives you a really, really tender melt-in-your-mouth crumb.

Scrape down your paddle and bowl to make sure there are no solid butter bits hanging around. You’re going to end up with something like a wet, sandy mixture. Just make sure there are no big chunks of butter hanging out, and then we’re on to the next step. Increase speed to medium for a few seconds. When you look in the bowl, you should see beautiful, crumbly, small pieces—like beautiful sand from the most perfect beach ever.

In a medium bowl, combine all the wet ingredients: 1/2 cup or 120ml of sour cream, half a cup of whole milk, about a tablespoon of lemon zest (that’s two lemons’ worth), and 3 tablespoons of lemon juice. Save the rest of your lemon juice for your frosting.

For structure, add three egg whites. If a little yolk goes in, don’t worry about it. Add a tablespoon of vanilla. Whisk this up till it’s nice and smooth; you’re just breaking up the egg whites and the sour cream.

Before everything comes together, combine your reserved tablespoon of dry mixture with your blueberries and toss. This helps the blueberries float in your batter and not just sink to the bottom.

With your mixer running on low, drizzle in the wet mixture. Once everything’s nice and combined, get rid of that paddle. Fold in the blueberries gently, scrape the bowl, and this is ready to go into your pans.

Grab three 6-inch pans (or you could use 8-inch pans). Butter and flour them, add a parchment round, and distribute your batter evenly into the pans. I like to use a scale just to make sure everything is exactly the same. An equal amount of batter in each pan means they’ll bake up evenly. Optional: use baking strips for flat cakes with soft edges.

Bake at 350°F for about 30 minutes or until the center is springy to the touch.

Blueberry Reduction Recipe

While the cakes are baking, grab a half cup of blueberries and pop them onto a small plate. Spread them out and put them in the freezer for decoration later. When they come out, they’ll have that lovely frosty look.

In a small saucepan, add 1 cup of fresh blueberries, a tablespoon of water, a tablespoon of lemon juice, and a tablespoon of sugar. Place this over medium-low heat and cook it down. Start bursting the blueberries with a fork as they cook. After a few minutes, it should be jammy and thick. Run it through a strainer to remove the skins and set aside to cool.

Lemon Buttercream Recipe

Grab 1 and 1/2 cups or 340g of softened unsalted butter. Cream it for a few seconds. Add about 3 tablespoons of lemon juice. Once your butter’s creamed, add 6 cups of powdered sugar in a few batches, mixing on low and drizzling in the lemon juice as you go. Add 1/4 teaspoon of kosher salt. Mix on high for 1 minute to make sure it’s all mixed well.

Transfer about 3/4 cup of the buttercream to a medium bowl and flavor it with the blueberry reduction, adding a tablespoon at a time until you get the color and flavor you want. You can drizzle any leftover reduction between the layers or flavor the whole batch if you want.

Assembling the Cake

Let your cakes cool in the pan. Snip the tips off your piping bags if you’re using them. I like to do blueberry buttercream in the middle and lemon buttercream on the outside. Repeat for the second layer. Pop the last layer on top. You can completely coat this in buttercream or leave the sides almost naked.

Finish your cake with a ring of dollops along the top. Chill your cake so the frosting can set. Just before serving, top with your frozen blueberries, slice, and enjoy!

That cake is packed with blueberry and lemon flavor and it just melts in your mouth. Amazing! I hope you get a chance to make this recipe.

Simple Blueberry Cake Recipe

This cake is packed with flavor, is full of sweet and juicy blueberries, and is the perfect no-fuss dessert. Now before you start on the cake batter, you want to preheat your oven to 180°C or 350°F conventional. Just remember to lower the temperature if you’re using a convection oven and grease a 9-inch springform cake tin. As always, I’m using my homemade cake release for this and then you also want to line the bottom with parchment paper. This is just going to make it so much easier to take the cake out once it’s done.

Now once that’s done, you just want to pop your cake tin aside for now. Next, we’re going to sift together our dry ingredients, so I’ve got 210g or 1 and 3/4 cups of plain all-purpose flour, 30g or 1/4 cup of cornstarch, 2 and 1/2 teaspoons of baking powder, and half a teaspoon of salt. Once that’s sifted together, then you just want to use a whisk or fork to give that a good mix until it’s well combined and then just set it aside for now.

Now next in a large bowl, you want to add in 113g or half a cup of room temperature unsalted butter, 52g or 1/4 cup of unflavored vegetable oil (I like to use canola oil), 250g or 1 and 1/4 cups of white granulated sugar, and 1 and 1/2 tablespoons of lemon zest, which is about the zest of 1 and 1/2 medium-sized lemons.

I would recommend using a tablespoon to measure it out though just to make sure that you’re not adding in too much. Now, when zesting lemons, just make sure that you’re only taking off that very top yellow layer and you’re not grating any of that white part underneath because the white part is bitter and we don’t want a bitter cake.

Then you just want to use a hand or stand mixer on a medium speed and cream that together for 2 minutes until it’s light and creamy. By adding the lemon zest during this creaming stage, it’s going to help release more of the flavor from the lemon zest. Now just give your bowl a little scrape down and then next you want to add in two large room temperature eggs one at a time on a low speed, mixing well in between each addition. It’s super important that your eggs are at room temperature and you also want to make sure that each egg is mixed in well before adding in the next.

Next, you want to add in 165g or 2/3 of a cup of room temperature unflavored and unsweetened yogurt—Greek or regular yogurt will both work fine, though I do prefer to use regular yogurt for this recipe. And then you also want to add in 40g or 3 tablespoons of freshly squeezed lemon juice and 1 teaspoon of vanilla extract or essence. Once that’s done, you just want to give that a good mix on a medium speed until well combined.

Now you just want to get any batter off of your attachments because the rest of the mixing we’re going to be doing by hand. So first, add in your pre-sifted dry ingredients from earlier and fold that in with a spatula until just combined. You don’t want to over-mix it, so just mix until you can’t see any more unmixed flour and everything seems to be evenly mixed.

Now to finish off, we’re going to add some fresh blueberries to our batter. You can use frozen blueberries too, but if you do decide to do that, just make sure that you don’t let them thaw, otherwise they’re going to bleed into your batter.

So I’ve got 330g of fresh blueberries here, which is about 2 cups. You can use a little less if you prefer, and you want to split it in half and coat one half with a tablespoon of all-purpose flour. This is just going to help prevent them from sinking to the bottom of the cake. So the half that’s coated in the flour, add that to the cake batter and then you just want to gently fold that in until it’s just combined. Again, you want to try not to over-mix it.

Now you just want to grab your cake tin from earlier and distribute the batter evenly into the cake tin. Once that’s done, you just want to scatter the remaining blueberries evenly across the top of the cake. Once that’s done, you just want to drop the cake tin lightly on the counter to remove any large air bubbles, and now this is going to go into the oven for 55 minutes or until a toothpick comes out clean with a few moist crumbs on it.

Finishing and Serving

So my cake is all done now. It looks and smells incredible. It’s been cooling in the cake tin for about 20 minutes just to allow it to firm up a little, and now I’m just going to run a thin knife around the edges and release the sides of the springform cake tin. Now you just want to let this cake completely cool before transferring it to a serving plate or cake stand. If you try and handle it at the moment, it’s very, very soft and so, you know, the chances of it breaking is a little high, so you just want to give it some time to cool down.

Now once cooled, you just want to remove the base of the cake tin as well as the parchment paper. The way that I like to do this is to flip the cake over and I just hold it in my hand, but if you’re not confident enough to do that, then you can flip it over onto a plate as well. Then you just want to remove the base of the tin as well as the parchment paper and then gently place the cake onto a cake stand or serving platter. Now to finish off, you just want to dust the top with a bit of powdered sugar and then that is our blueberry cake all done.

This cake is packed with blueberries and has the most soft and tender crumb. It’s also got a wonderful lemon flavor to it as well, which just adds to the overall flavor and balance of the cake.

The cake is just so, so incredibly soft and there are so many blueberries throughout this cake, it’s just like you get a wonderful pop of juicy blueberries in every bite. And because this cake has quite a long cook time, the bottom as well as the crust on the edges just caramelizes so, so well—it just adds so much flavor to the cake. This will go perfect with a cup of tea, which is how I’m going to finish mine right after this. So that is it for today, guys.