Description
Blueberry Lemon Cake is a light, refreshing dessert that perfectly balances sweet and tangy flavors. The combination of juicy blueberries with bright lemon zest creates a vibrant, spring-inspired cake that feels both elegant and comforting. Layered with lemon curd and topped with blueberry buttercream frosting, this cake is ideal for birthdays, brunches, holidays, or any special gathering where you want to impress with a homemade dessert.
Ingredients
Blueberry Lemon Cake
- ¾ cup granulated sugar (140 g)
- 2 tsp lemon zest (from 2 lemons)
- 1 ¼ cup all-purpose flour (160 g)
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp kosher salt
- 2 large eggs (room temperature)
- ½ cup sour cream (120 g, room temperature)
- 3 oz unsalted butter (83 g, melted and cooled)
- ½ tsp vanilla extract
- 1 cup blueberries (140 g, divided)
- Melted butter (for greasing pans)
- Extra flour (for coating blueberries)
Lemon Curd Filling
- ⅓ cup lemon curd (99 g)
Blueberry Frosting
- 1 bag freeze-dried blueberries (2 oz / 56 g)
- 8 oz unsalted butter (226 g, room temperature)
- 1 ¼ cup powdered sugar (140 g)
- Big pinch of kosher salt
- ½ tsp vanilla extract
- 6 tbsp heavy whipping cream (90 g, room temperature)
Instructions
Blueberry Lemon Cake
- Preheat oven to 350°F (175°C)
- Grease and flour 6-inch cake pans
- Toss blueberries lightly with flour and set aside
- In a bowl, mix sugar and lemon zest until fragrant
- Add eggs and whisk until smooth and pale
- Mix in sour cream, melted butter, and vanilla extract
- In a separate bowl, combine flour, baking powder, baking soda, and salt
- Gradually fold dry ingredients into wet ingredients
- Gently fold in blueberries
- Divide batter evenly into prepared pans
- Bake for 25–30 minutes or until a toothpick comes out clean
- Cool completely before assembling
Lemon Curd Filling
- Spread lemon curd evenly between cooled cake layers
Blueberry Frosting
- Blend freeze-dried blueberries into fine powder
- Beat butter until light and fluffy
- Add powdered sugar, salt, and blueberry powder
- Mix in vanilla extract and heavy cream
- Beat until smooth and fluffy
Assembly
- Place first cake layer on serving plate
- Spread lemon curd evenly
- Add second cake layer
- Frost entire cake with blueberry frosting
- Decorate as desired
Notes
- Serve at room temperature for best flavor
- Pair with tea, coffee, or lemonade
- Store in an airtight container in the refrigerator for up to 4 days
- Let cake sit at room temperature for 20–30 minutes before serving
- Freeze individual slices for up to 2 months
- Wrap tightly in plastic wrap before freezing
- Avoid leaving cake uncovered to prevent drying