A double dose of blueberries and lemon in this amazing Lemon Blueberry cake! A moist and delicious lemon cake with fresh blueberries and a blueberry buttercream.
Blueberries are my favorite berries. Their flavor is delicious, they don’t have any pesky seeds to deal with, and the color is just SO pretty.
This Lemon Blueberry Cake is another one that’s been a long time in the making — I just never got around to it. But I wanted something pretty, light, and delicious for spring, so I thought it would be perfect.
How to Make this Lemon Blueberry Cake
For the cake layers I slightly modified my favorite lemon cake and added blueberries to it.
In true Olivia fashion, my first go at this cake was a fail of epic proportions. Not only did every single one of my blueberries sink to the bottom (even though they were coated in flour), the cakes totally collapsed on me because I took them out of the oven too early. AGAIN.
I used to be so good at multi-tasking. I don’t know if it’s just that I’m getting older or that I haven’t been utilizing my project management skills so they’re going stale. I literally can’t do more than one thing at a time. I try, but I totally fail every time.
This time I decided that prepping and making dinner while the cakes were baking was a good idea. Needless to say, the timer was going off on the oven as I was frying stuff on the stove, among other things.
Usually, when I check my cakes I do a few tests to make sure they’re ready:
- First I nudge the pans a bit to make sure the cakes are set.
- Then I gently poke the top to see if the cake springs back.
- Finally, I insert a toothpick into the center to make sure it comes out mostly clean.
This time I literally only did step #1. I don’t know what I was thinking. Clearly, I wasn’t.
I am easily frazzled in the kitchen — with baking, but even more so with cooking. I am just not a good cook and I don’t enjoy it, so I think the extra panic of worrying about burning dinner led me to just yank the cakes out of the oven when they looked done.
Honestly, though, I do wonder if it was a form of self-sabotage. I knew the blueberries had sunk to the bottom already. I could tell when the cakes were still in the oven. That probably added to my frazzled-ness too.
Round two at the cakes was much better. I switched up the recipe a tad (just a bit less liquid) and baked them in three 8″ pans rather than the three 6″ pans I had originally.
This would mean thinner layers, but the 6″ ones were way too tall anyhow.
Cake Tip!
Be sure to toss the blueberries in some flour before folding into the cake batter. This will help prevent them from sinking.
Blueberry Buttercream
This blueberry buttercream is a new favorite and I LOVE how the color turned out. Lemon Blueberry Cake is often paired with a cream cheese frosting, but I wanted something a little different.
I used freeze-dried blueberries to color and flavor the buttercream. This is the BEST way to get berry flavor into your buttercreams without having to worry about affecting the texture.
I pulverized them into a fine powder using a coffee grinder, but if you can buy the freeze-dried berry powder instead, that would be easier.
I’ve used freeze-dried berries before in this Strawberry Cake and the result was amazing — both in flavor and color!
This Lemon Blueberry Cake is the perfect dessert for spring and summer.
Whether you’re looking for something for Easter, or Mother’s Day, or just a random weekday, you can’t go wrong with this delicious flavor combo!
Frequently Asked Questions
How can I convert this recipe?
- The recipe as-is will also work in two 8″ pans or three 6″ pans. The layers will be thicker (2″ tall) so baking time will need to be adjusted.
- To make cupcakes, all you need to do is reduce the baking time — start checking at 15mins or so. The recipe will make 18-24 cupcakes depending on size.
- For other conversions go here.
Can I make it in advance?
- The cooled cake layers can be baked ahead of time, double wrapped in plastic wrap, and frozen for up to 3 months. Take out 2-3 hours before assembly.
- The frosting can be placed in an airtight container and refrigerated for 1 week for frozen for 3 months. Bring to room temp and rewhip before using.
- The finished cake (whole or sliced, stored airtight) can be frozen for up to 3 months.
Can I get the measurements by weight/grams?
- There is a Metric option in the recipe card. If you click it it will convert everything to grams.
- This conversion is done automatically and I cannot guarantee the accuracy but many readers have had success using the metric option for this recipe.
Tips for making this Lemon Blueberry Cake Recipe
- The cake batter will be very thick. Be very gentle when you fold in the blueberries so that they don’t break.
- You can use frozen (not thawed) blueberries instead of fresh ones. Be sure to still coat them in flour.
- The lemon syrup is optional, but adds an additional delicious hit of lemon flavour, so I recommend adding it!
- If you like, you can use lemon curd as a filling instead of frosting. Check out my How to Make Lemon Curd post for details.
- You can leave the blueberries out of the cake batter if you just want a plain lemon cake or use raspberries instead.
- I like to prepare my cake pans using Homemade Cake Release then line with parchment.
- Be sure to check my Swiss Meringue Buttercream post for tips and troubleshooting.
- Learn how to keep your cakes moist using Simple Syrup.
- To help ensure your cake layers bake up nice and flat, see my Flat Top Cakes post.
Lemon Blueberry Cake
Ingredients
Lemon Blueberry Cake:
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter room temperature
- 1 Tbsp lemon zest from one large lemon
- 1 1/2 cup granulated sugar
- 3 large eggs room temperature
- 1 tsp vanilla
- 1/2 cup milk room temperature
- 1/4 cup lemon juice fresh squeezed, from one large lemon
- 1 cup blueberries heaping, coated in 1 Tbsp flour
Lemon Syrup:
- 1/4 cup lemon juice
- 1/4 cup granulated sugar
Blueberry Swiss Meringue Buttercream:
- 6 large egg whites
- 1 1/2 cups granulated sugar
- 2 1/2 cups unsalted butter room temperature
- 2 tsp vanilla
- 1/4 cup freeze-dried blueberry powder one package (1.2oz) ground up
Assembly:
- blueberries
- lemon sliced
Instructions
Lemon Blueberry Cake:
- Preheat oven to 350F. Grease and flour three 8″ cake rounds and line with parchment.
- In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
- Using a stand mixer fitted with a paddle attachment, cream butter and lemon zest until smooth. Add sugar and beat on med-high until pale and l (approx 3mins).
- Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
- Alternate adding flour mixture with milk & lemon juice, beginning and ending with flour (3 additions of flour and 2 of milk & lemon juice). Fully incorporating after each addition.
- Toss blueberries in 1 Tbsp of flour. Gently fold blueberries into cake batter.*
- Spread batter evenly between the prepared pans and smooth the tops. Sprinkle with a few additional blueberries if desired.
- Bake for approx. 30mins or until a toothpick inserted into the center comes out mostly clean.
- Place cakes on wire rack to cool for 10mins then turn out onto wire rack.
Lemon Syrup:
- Place lemon juice and sugar into a small pot. Stir and bring to a boil. Simmer for 1min. Remove from heat and cool completely.
Blueberry Swiss Meringue Buttercream:
- Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.**
- Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins). Or registers 160F on a candy thermometer.
- Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
- Switch to paddle attachment. Slowly add cubed butter and mix until smooth.***
- Add vanilla and blueberry powder. Whip until smooth.
Assembly:
- Place one layer of cake on a cake stand or serving plate. Poke holes into the cake using a bamboo skewer. Brush with lemon syrup.
- Top with approximately 1 cup of buttercream. Repeat with remaining layers and crumb coat the cake. Chill for 20mins.
- Frost the top and sides of the cake with remaining frosting. Do dollops on the top of the cake using an Ateco 867 piping tip.
- Top with fresh blueberries, lemon slices, and chopped freeze-dried blueberries if desired.
Kelsey says
Hi!
I skimmed through the comments but couldn’t find an answer to my question:
Would this recipe work for a 9x13x2 pan?
Thank you!
Olivia says
Hi Kelsey! Yes, it should work fine. Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html You may need to adjust the baking time.
Linda Spartaco says
I made this cake exactly as written and it was so good! I baked the cake layers in advance and froze them for 3 weeks before icing. It turned out great! I made the mistake of putting the assembled cake in the fridge so the buttercream firmed up quite a bit even though it was served at room temperature.
Olivia says
Hi Linda! So happy you loved this one! The buttercream should soften completely again once at room temp, but that can take a couple hours.
Sharon says
10/10 love this cake! I made it for a family birthday party and it was a huge hit. Only changes I made were baking 2 8” layers rather than 3, and using cake flour rather than AP flour. This was my first attempt with Swiss merengue buttercream and I was quite nervous but it ended up being pretty easy and turned out delicious. Can’t wait to try some other recipes!
Olivia says
Hi Sharon! So glad you tried SMBC for the first time and loved it! It’s my favourite 🙂 Happy to hear that the cake was a hit! Thanks so much for your tips.
Kristi says
Did you use an equal substitute of all purpose flour to cake flour?
Olivia says
Hi Kristi! It should be fine to use equal parts.
Trish says
Hi Olivia. I just found this recipe this morning and I’m going to make it for our Easter lunch tomorrow. The only problem is that I don’t have a TJ near me, and my local grocer doesn’t. carry freeze dried blueberries. Is there anything I could substitute with? HELP! Lol
Olivia says
Hi Trish! You could try using blueberry jam? It won’t have the same color or as much flavour, but a good alternative!
Kim says
So, I’m wondering how many cupcakes with this recipe for blueberry swish buttercream cover?
Olivia says
Hi Kim! I’m not sure as I’ve never used it on cupcakes. The recipe itself should make 18-24 or so.
Donna R. says
We just made this cake, love the icing. But the cake seems some what dry. I baked it at 350 for 30 minutes. Should I cut the baking time down for the next one. Or does it get moister after sitting overnight with the blueberries in it.
Olivia says
Hi Donna! Yes, every oven bakes differently and the times listed are just a guideline. It should not be dry, especially with the syrup!
Theresa Diersen says
My cakes were dry too. I am a literal baker so I did the exact 30 minutes. My family loved the cake anyway. They said it was like eating a scone with amazing icing. Thank you
Olivia says
Hi Theresa! Sorry to hear the cakes were dry — every oven bakes differently so the baking times are only recommended and should be adjusted based on if your oven runs hot/cool.
Kim says
Hi Olivia, I’m planning to bake this cake for a birthday for Wednesday next week and I was thinking if I can bake the layers ahead of time, say this weekend. If that would work, could you give me tips on how to store/freeze and defrost the cake. Also, I’ll try baking it with 6″x3″ pans (even though I know it didn’t quite work well with you), hoping it turns out okay though as those are the only pans I have at the moment. Btw, I made your banana blueberry cake was the top of the cake supposed to have cracks though? It reminded me of how my banana blueberry muffins would have cracks when I bake it. It was delicious and super moist though. Happy with the cake considering it was my first time ever baking a cake. Thanks for the recipe!
Kim says
Also, if say I wanted to make the cake smaller, say good for 6 people, I’ll just change the servings and maybe just use 2 6″ pans? Do you think that might work?
Olivia says
Yes, that should work! You might need to adjust the baking time depending on how full your pans end up being.
Olivia says
Hi Kim! You can definitely do that — once the cakes are cool, double wrap them in plastic wrap and stick them in the freezer. If you’re storing them for a long time you can put them in a freezer bag too. Defrost at room temp for a couple hours. Regarding the blueberry banana cake, no, it shouldn’t have had cracks! Is it possible that your oven runs a bit hot? Cracks are usually due to too high and oven temp.
Kim says
My friends loved the cake! I baked it for her son and he’s already asked me if I can bake it again for him for his birthday party this weekend. Haha! Thank you again for the recipe and the tips.
Olivia says
Hi Kim! So happy to hear that!
Julie says
hi would love to do this cake but i don’t have a paddle so what could i use and also were in England can i get the freeze dried blueberry powder from and also i don’t have a double boiler so what could i use please .
Thanks Julie
Olivia says
Hi Julie! What kind of mixer do you have? A paddle is not critical. You don’t need a double boiler — you just put the bowl of whites/sugar over a pot with an inch or two of simmering water (make sure the bottom of the bowl does not actually touch the water). You can get the freeze-dried blueberry powder on Amazon UK (https://amzn.to/2SQtUpY) also certain health food stores carry it or whole FD blueberries.
Sara says
I’m thinking about making the cake and lemon syrup 1 day ahead (Thursday). Then brushing the lemon syrup over the cake the next day (Friday) while I prepare the frosting. Would that work for a party on Saturday?
Olivia says
Hi Sara! That would work just fine!
Christine says
Hi Liv, Thank you for answering my question under the coconut cake about the depth of 6 inch pans.
Does the amount of batter (Blueberry Lemon) fit three 6 inch pans that are 3 inch depth? Would there still be a problem with the blueberries sinking in a 3 inch depth? Would springform pans this size make any difference in the baking? Also are you based out of Vancouver? if so is there a Trader Joe’s in Van? (for freeze dried B.B.?). I’m pretty sure “Organic Traditions” has a blueberry powder, would this work versus the freeze dried B.B.? Thank you for your patience.
Olivia says
Hi Christine! Yes, this will work in three 6″ pans that are 3″ tall (possibly even in 2″ tall ones but it might be cutting it close). Not sure re: springform pans, I don’t think they would make a diff though. I am in Vancouver — you can get FD blueberries here at Whole Foods or other health food markets like Pomme. Blueberry powder should work too, just make sure it’s freeze-dried. Let me know how it turns out!
Christine says
Hi Liv, I tried the lemon Blueberry cake and it was awesome, but the Swiss M Buttercream was a disaster. I tried several attempts, but I only have a hand mixer, which burned out while making the icing and I do not have a candy thermometer which is probably the reason for the disaster. . So I used your simple buttercream recipe instead without the FD blue berries. I will be making this cake again but will use your simple Vanilla Buttercream, I want to add the freeze dried blueberries, would there be any adjustments to the ingredients with adding the FD Blue berries?
Olivia says
Hi Christine! Oh no! Using a hand mixer would be a challenge for sure 🙁 You don’t need a candy thermometer at all, I never use one. If you haven’t already, be sure to check out my post with Swiss Meringue Buttercream tips: https://livforcake.com/swiss-meringue-buttercream-recipe/
No adjustments needed to the simple vanilla buttercream — just add the blueberry powder to taste. You might need to add a bit more cream if it becomes too thick, but otherwise should be fine.
Christine says
Thanks so much! I was just in the states and picked up Trader Joes FD Blueberries. They have a lot of flavor compared to some I purchased in Calgary!
Olivia says
Awesome! I got mine across the border too. Trader Joe’s has the BEST stuff.
Christine says
Hi LIV, I made 2 lemon blueberry cakes with the Vanilla buttercream with freeze dried blueberries for a dinner fund raiser (200 people). The cakes were a smash hit. People were coming up and saying how moist the cake was and the flavor was incredible. Other people were coming up and asking if there was any left. The only change I made was adding lemon curd between the layers with the lemon syrup for extra tang. The FD Blueberries really add great flavor. Thank you for such a wonderful and delightful web page. Looking forward to trying cookie cups.
Olivia says
Hi Christine! So happy to hear the cakes were a hit! Thanks so much for your feedback 🙂
Kathryn says
Hi, I made the recipe twice and the flavor is great, but I can’t seem to get the cakes to rice. My lawyers end um being about 3/4 of an inch high. I was reading the recipe again and noticed that my eggs were not room temperature. Could this we the reason they didn’t rise? I didn’t open the oven or take them out too early. They are complete done. They just never rose…????
Olivia says
Hi Kathryn! My layers are on the shorter side because I split it between three pans, but they should be about 1″ tall. Be sure to not overmix your cake batter as this can cause layers that are short and dense and definitely use all room temperature ingredients. The only other thing I can think of is that maybe your baking powder is expired?
Barry Dingman says
Help. Making this cake this weekend to celebrate a friends wedding. I’m confused on the lemon syrup. Does the cake take 1/4 cup of lemon juice AND the lemon syrup? Or just the lemon syrup. Step 5 says to “Alternate adding flour mixture with milk & lemon juice…”
Is it either or? Lemon Juice or Lemon Syrup.
I hope this is not a dumb question. So looking forward to making this.
Olivia says
Hi Barry! The lemon syrup is separate and gets brushed onto the cake layers during the assembly. I hope that helps!
Al kennedy says
Love this recipy but at cottage and only have a bundt pan would it be possible to use that and would I have to change baking time? Please advise as I am making it for a special occasion. Thank you
Olivia says
Hi there! You’d need to adjust the baking time as bundt pans are thicker. Depending on the pan it could take anywhere from 40-60mins.
Peggy says
Absolutely beautiful cake that I am ready to dtry. I have never made a Swiss meringue buttercream. How stable is after applied. How long does the frosting stay good once applied. Thanks!
Olivia says
Hi Peggy! I find Swiss meringue quite stable, but it does get soft in hot temperatures. It keeps for a couple days on the counter or a couple weeks in the fridge.
Lisa says
I’m curious about why you used AP flour instead of cake flour. Would you explain?
Olivia says
Hi Lisa! Simply because it’s what I (and most people) tend to have in their pantry. Cake flour should work just fine instead though!
Lisa says
Thanks for answering! I thought maybe the berries necessitated a stronger cake to hold them hence the higher gluten AP flour. Maybe I’ll try half and half.
How do you get the frosting balls on the top to come out so they are all the same size, i.e., you had exactly the right amount of space left so that the last one was the same size as all the others?
Olivia says
Hi Lisa! Honestly, it’s just practice. And sometimes I have to scrape off any dollops that don’t look right 🙂
Cindy Boor says
Where can I find freeze dried blueberries or dehydrated blueberries? thanks
Olivia says
Hi Cindy! Do not use dehydrated, only freeze-dried. You can get them on Amazon or at Trader Joe’s
Isabel Reinitz says
Hello, I’m about to make this cake but was wondering if I could replace the dehydrated blueberries in the buttercream with lemon extract, lemon juice, or lemon zest to make it a lemon buttercream? Thanks.
Olivia says
Hi Isabel! Yes, that should work just fine.
Isabelle Payne says
Oh my goodness!! Just made this for my family and they loved it! Thank you so much! Perfect for this time of year!
Olivia says
So glad to hear that Isabelle!
llored says
Your recipes are consistently amazing. This one was no exception.
I made 2 batches of it, one for Father’s Day and another for a birthday. I swapped out the frosting for a lemon cream cheese one because I couldn’t find the dehydrated blueberries.
So excited to try it!
PS. to other home bakers – try to the William Sonoma baking pans. They’re amazing and always leave my cakes perfectly baked with flat tops and unbrowned sides.
Olivia says
Hi Lorena! So happy that you liked it! I love the idea of a lemon CC frosting with this one.
Jacqui says
I am also wondering how well this would work for a two tier cake, I have to make this flavor for a wedding cake for my niece ….Need a cake that will stack well. Please advise as I want to take this for a test drive before I actually make the cake for the wedding..Thank you
Olivia says
Hi Jacqui! I think it should work fine. It was a sturdy cake!
Caitlin says
Hi Liv. I was thinking of making this as a two-tier for my grandma’s birthday party. If I make your recipe with 8″ and then 6″ for the top tier do you think it will work out? I was just going to double the recipe. Or would you recommend leaving the blueberries out of the batter in the 6″ since that didn’t work out for you?
Olivia says
Hi Caitlin! You can totally try it with the 6″. I think the only reason it didnt work for me is because the batter was so much thicker in the 6″ pans so the blueberries had a lot of room to fall. Either way I think it will be delicious!