Lemon Blueberry Cake Recipe

This lemon blueberry cake is like sunshine on a plate. Imagine a moist, fluffy cake infused with tangy lemon zest and bursting with juicy blueberries in every bite. Then, it’s wrapped in a luscious mascarpone whipped cream frosting with ribbons of lemon curd running through the layers. Sound good? It’s more than good—it’s heavenly. Whether you’re celebrating something special or just want to treat yourself, this cake is a showstopper that will wow anyone lucky enough to taste it.

this RECIPE

I have a soft spot for lemon desserts, and this cake takes me back to a warm summer afternoon when my grandma and I baked a lemon blueberry loaf together. We had just picked blueberries from her garden, and I can still remember how their sweetness mingled with the zing of fresh lemon. As the cake baked, the kitchen smelled like a citrus orchard, and we couldn’t wait for it to cool before slicing in. This recipe is a tribute to those flavors, elevated into a layered masterpiece that’s as beautiful as it is delicious.

A quick history of lemon blueberry desserts

While the pairing of lemons and blueberries might feel modern, it’s rooted in culinary tradition. Lemons have been a staple in Mediterranean and Middle Eastern cooking for centuries, prized for their bright acidity. Blueberries, native to North America, became popular in desserts in the 19th century when they were widely cultivated. Together, they create the ultimate balance of sweet and tart—a flavor duo celebrated in muffins, pies, and, of course, cakes. This layered cake feels like a celebration of both old and new, combining classic ingredients with a fresh, creamy twist.

Let’s talk ingredients: Fresh and flavorful

Lemons

The lemons are the heart of this cake. Their zest infuses the batter with bright citrus notes, and their juice adds just the right amount of tang. Fresh lemons are non-negotiable here—bottled juice won’t give you the same vibrant flavor. When choosing lemons, look for ones that feel heavy for their size and have a bright, blemish-free peel. If you’re out of lemons, a mix of lime and orange zest can work in a pinch, though the flavor will be slightly different.

Blueberries

Fresh blueberries are the star of this recipe. Their natural sweetness bursts through the tangy lemon flavors, creating a perfect balance. Tossing them with a little flour helps prevent them from sinking to the bottom of the batter. Frozen blueberries can be used if fresh aren’t available, but don’t thaw them—just toss them in flour and fold them into the batter straight from the freezer.

Mascarpone cheese

Mascarpone is what makes the frosting luxurious and creamy without being overly sweet. Make sure it’s cold when you start whipping to maintain its structure. Cream cheese can work as a substitute, but the flavor will be tangier.

Buttermilk

Buttermilk gives the cake its tender crumb and subtle tang. If you don’t have buttermilk, a DIY version works just as well—just mix one tablespoon of vinegar or lemon juice into one cup of milk and let it sit for five minutes.

Lemon curd

The lemon curd layered in the frosting takes this cake to the next level. You can use store-bought for convenience, but homemade lemon curd adds an extra layer of freshness and flavor.

Kitchen gear: What you’ll need

To make this cake, a few tools will make your life easier:

• 8-inch round cake pans: Having three ensures even layers. If you only have two, bake in batches.
• Microplane zester: This is the best tool for getting fine lemon zest without digging into the bitter white pith.
• Stand mixer or hand mixer: A must for whipping up the batter and frosting.
• Offset spatula: Perfect for spreading frosting evenly and adding a professional finish.
• Piping bag: Not essential, but great for creating decorative touches. A resealable plastic bag with the tip snipped off works in a pinch.

Step-by-step: Baking the cake

1. Prep your pans: Start by preheating the oven to 350°F. Line the bottoms of three 8-inch pans with parchment paper and grease the sides. This ensures the cakes pop out easily.
2. Mix the wet ingredients: In a large mixing bowl, beat together the sugar, vegetable oil, eggs, and lemon extract until the mixture is pale and fluffy—about two minutes. Add the zest and juice from two lemons, followed by the sour cream, and mix until smooth.
3. Incorporate the dry ingredients: Whisk together the flour, baking powder, and salt in a separate bowl. Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry. Mix until just combined—don’t overbeat, or your cake may turn out dense.
4. Add the blueberries: Toss the blueberries with flour to prevent them from sinking, then gently fold them into the batter. Save a handful to scatter on top for a pretty finish.
5. Bake: Divide the batter evenly between the pans and bake for 20-23 minutes, rotating halfway through. A toothpick inserted into the center should come out clean. Let the cakes cool completely before frosting.

The frosting: Light and creamy

1. Chill your mixing bowl and whisk attachment in the freezer for 10 minutes.
2. Beat the mascarpone cheese on medium-low speed until smooth. Slowly pour in the heavy cream, then increase the speed to high and whip until soft peaks form.
3. Add powdered sugar and vanilla, then whip to stiff peaks. Be careful not to overwhip, or the frosting could separate.

Assembling the masterpiece

1. Use a cake leveler to trim the domes off the tops of your cake layers.
2. Place a dollop of frosting on your cake board to secure the bottom layer. Spread frosting evenly over the layer, then top with a generous layer of lemon curd. Repeat for the second layer.
3. Add the final layer, then crumb-coat the cake with a thin layer of frosting. Chill for 20 minutes.
4. Frost the cake with the remaining frosting, smoothing the sides with an offset spatula. Use a piping bag to add decorative swirls on top, and garnish with lemon slices and blueberries.

Variations to try

• Gluten-free: Swap the all-purpose flour for a gluten-free 1:1 baking blend.
• Vegan: Replace the eggs with a flaxseed egg (1 tbsp ground flaxseed + 2.5 tbsp water per egg) and use dairy-free mascarpone and heavy cream alternatives.
• Seasonal twist: Try using blackberries or raspberries instead of blueberries for a fun seasonal variation.
• Citrus medley: Add orange or lime zest alongside the lemon for a unique citrus blend.

Serving and presentation

Serve this cake on a pedestal stand for a show-stopping presentation. Garnish with fresh lemon slices, blueberries, and a light dusting of powdered sugar. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgence.

Perfect drink pairings

I love this cake with a cup of Earl Grey tea—the bergamot complements the lemon beautifully. For something celebratory, a glass of sparkling Prosecco or a citrusy cocktail like a French 75 is a perfect match. Non-alcoholic options like sparkling lemonade or a blueberry-infused iced tea also work wonderfully.

Storage tips

Refrigerate the cake in an airtight container for up to three days. To prevent the frosting from smudging, place toothpicks around the sides of the cake and drape plastic wrap loosely over them. For longer storage, you can freeze the unfrosted cake layers for up to a month—just wrap them tightly in plastic wrap and foil.

Scaling the recipe

This recipe makes three 8-inch layers but can be scaled up or down. For a smaller cake, halve the recipe and use two 6-inch pans. For a larger crowd, double the recipe and use larger pans—just increase the baking time slightly and keep an eye on doneness.

Troubleshooting tips

• Blueberries sinking? Make sure to toss them with flour before adding them to the batter.
• Frosting too soft? Chill it briefly, then re-whip.
• Cake too dense? Don’t overmix the batter, and check your baking powder’s expiration date.

Ready to bake?

This lemon blueberry cake is a celebration of bright, fresh flavors and creamy indulgence. Whether you’re baking for a birthday, brunch, or just because, it’s a recipe you’ll come back to again and again. Let me know how it turns out—and don’t be afraid to make it your own with fun twists and variations!

FAQs

Q: Can I use frozen blueberries?
A: Yes! Just toss them in flour and add them straight from the freezer to prevent them from bleeding into the batter.

Q: Can I make this cake ahead of time?
A: Absolutely. Bake the layers and wrap them tightly in plastic wrap. Store at room temperature for a day or freeze for up to a month. Frost just before serving.

Q: What if I don’t have mascarpone cheese?
A: Cream cheese works as a substitute, though it will have a tangier flavor.

Q: Can I use lemon extract instead of fresh lemons?
A: Fresh lemons are best, but in a pinch, you can use 2 teaspoons of lemon extract.

Q: How do I prevent my cake from sticking to the pans?
A: Grease the pans well and line the bottoms with parchment paper for easy release.

Print