Supremely moist and flavorful Lemon Blueberry Cake slathered with homemade Lemon Frosting. This is the ULTIMATE Lemon Blueberry Cake!
This is one of those recipes I’ve been working on for ages! I love love love lemon blueberry cake, but have to admit, I struggled for a few months (!!!) in my search for the perfect recipe. I had a ton of cake FLOPS! It happens. It’s all part of the adventure! But luckily, like with most things in life, my hard work finally paid off! This is the blueberry layer cake of my hopes and dreams… and yours too 😉
I promise you won’t be able to stop at one slice… It’s just that good.
The key to this cake really working is the thick, thick, THICK batter. Did I mention… it’s thick!? Thick batter = no sinking blueberries! I also have you coat your berries in flour, to ensure they stay afloat during the baking process. Because we want those berries EVERYWHERE. Not just at the bottom.
The buttercream gets a double POW of lemon thanks to lemon zest, lemon juice, and lemon extract. You should be able to easily find lemon extract in the baking section at any grocery store, or if you plan ahead you can always order it online. But definitely don’t skip it! It’s very affordable and really adds a lot of (lemony) depth to the finished product. If you’re new to baking with lemon extract, I highly recommend – and absolutely LOVE – Watkins pure lemon extract; it’s 100% natural, doesn’t contain any yucky artificial flavors, colors, or additives, and actually tastes like real lemons!
Have a happy day, friends! And be sure to cut yourself an extra large slice when you bake this cake… I just know you’ll be scraping your plate clean 😉
If you try this recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on Instagram! Seeing your kitchen creations makes my day. ♥
Ultimate Lemon Blueberry Cake
Yield 9 " Layer Cake; 8 large slices
Moist, fluffy, and sunshiny sweet, this is the ULTIMATE Lemon Blueberry Cake!
- For the Lemon Blueberry Cake:
- 1/2 cup unsalted butter, at room temperature
- 1 and 1/2 cups granulated sugar
- 1/4 cup light brown sugar, packed
- 1 tablespoon fresh lemon zest
- 1 teaspoon lemon extract
- 1 and 1/2 teaspoons vanilla extract
- 4 large eggs, at room temperature
- 2 and 1/4 cups all-purpose flour
- 1/4 cup cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup FULL-FAT Greek yogurt (an equal amount of full-fat sour cream may be used in its place)
- 1/2 cup fresh lemon juice
- 1/2 cup canola OR coconut oil (melt coconut oil first, if using)
- 2 cups fresh or frozen blueberries (if using frozen, do not thaw first)
- 1 and 1/2 tablespoons all-purpose flour
- For the Creamy Lemon Frosting:
- 8 ounces cream cheese, VERY soft
- 1/2 cup unsalted butter, VERY soft
- 4 cups confectioners' sugar, sifted
- 2 teaspoons fresh lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon lemon extract
- 1/4 teaspoon salt
- 2 tablespoons FULL-FAT Greek Yogurt (an equal amount of full-fat sour cream may be used in its place)
- For Assembly and decoration:
- 1/3 cup lemon curd (optional, see post for recommendations)
- Fresh lemon slices, thinly sliced, optional
- Fresh blueberries, optional
- For the Lemon Blueberry Cake:
- Preheat oven to 350 degrees (F). Cut out two 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It's important to make sure every bit of pan and paper are sprayed so your cakes don't get stuck. Set pans aside.
- In a large bowl using a handheld electric mixer (or in the bowl of a stand mixer fitted with the paddle attachment), combine the butter, both sugars, lemon zest, lemon extract, and vanilla extract; beat on medium speed until light and fluffy, about 5 minutes (don't skimp on time here!). Add in the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl as needed. Set aside.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt, mixing well to evenly combine the ingredients. Add the dry mixture into the wet ingredients and mix on low speed until everything is just barely combined. You should still see some lumps and dry streaks. Turn mixer off. Add in the Greek yogurt, lemon juice, and oil, and using a rubber spatula, fold the ingredients into the mixture, mixing until everything is incorporated, but being sure not to overmix. Set aside.
- In a separate bowl, combine the blueberries with 1 and 1/2 tablespoons of flour; toss to coat. Add the blueberries and any remaining flour to the batter and fold in by hand, using a rubber spatula, until just combined. Again, be sure not to overmix! Overmixing is very easy to do, and will result in a dry, dense cake.
- Divide the batter evenly among the prepared pans and bake for 33-35 minutes, or until the tops are firm and slightly golden, and a cake tester (or toothpick) inserted in the center comes out clean, or with a few moist (but not wet) crumbs clinging to it.
- Allow the cakes to cool in the pans for 5 minutes before gently running a knife around the edges to loosen any stuck bits, then turning them out onto a cooling rack to cool completely.
- While the cakes cool, you can make the frosting.
- For the Creamy Lemon Frosting:
- In a large bowl using a handheld electric mixer (or a stand mixer fitted with the paddle attachment) beat the cream cheese and butter on medium-speed until light and fluffy, about 3 minutes. Reduce the speed to low, then add in the confectioners' sugar, lemon zest, lemon juice, lemon extract, and salt; beat until combined. Increase the speed back to medium and mix until creamy, about 2 minutes. Add the Greek yogurt and continue beating the frosting until very light and fluffy, about 2-3 minutes. If the frosting seems too thin, add a little more confectioners' sugar, starting with one tablespoon at a time; if the frosting seems to thick, add in a little more Greek yogurt, starting one tablespoon at a time.
- When the cakes have completely cooled, place one round on a cake stand or large plate; spread the top and sides evenly with frosting, then top with the lemon curd, if using. Don't worry if they mix together a little. Gently place the other cake round on top of the frosted one and press down very lightly to seal them together. Continue frosting the cake, using a thin spatula, offset spatula, or whatever you have that works best, until the top and sides of the cake are evenly frosted. Decorate with fresh blueberries and lemon slices, if desired.
- The frosted cake will stay fresh, when stored in the refrigerator, for 3 days. Simply take it out of the fridge an hour or two before serving so it can come to room temperature. My boyfriend also loves this cold, straight from the fridge, so feel free to serve it chilled!
*Full-fat sour cream may be used instead of Greek yogurt
*Be sure not to pack your flour when meausring
*Be sure to bring all cold ingredients to room temperature
*The frosted cake will stay fresh, when stored in the refrigerator, for 3 days.
*recipe and photographs updated 4/16/2016
Serving Size 1 slice
Amount Per Serving
% Daily Value
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.