Blueberry Lemon Cake

There’s something magical about the aroma of fresh lemons and wild blueberries filling your kitchen, evoking memories of sun-drenched summer days. This Blueberry Lemon Cake is a delightful treat that takes about an hour to prepare and bake, and it’s a wonderful combination of tart lemon and sweet blueberries that creates a perfect balance. The cake’s moist texture and vibrant flavor make it irresistible.

This recipe is ideal for anyone looking to impress family and friends at gatherings, or simply wanting to treat themselves to a flavorful dessert. It’s perfect for birthdays, brunches, or any special occasion. You can make the blueberry curd and frosting ahead of time, storing them in the refrigerator to save time on the day of serving.

Why You’ll Love This Recipe

• The cake layers are incredibly moist and fluffy thanks to the combination of sour cream and buttermilk.
• Tangy lemon zest elevates both the cake and the frosting for a refreshing burst of flavor.
• The blueberry curd adds a rich and luscious layer that pairs beautifully with cream cheese frosting.
• It’s easily customizable with fresh or frozen blueberries, depending on what you have on hand.

What You’ll Need

Gather the following ingredients before you start baking:

For the Blueberry Curd

• ⅓ cup granulated sugar
• 3 large eggs
• ⅛ teaspoon sea salt
• ¼ cup lemon juice, freshly squeezed
• 1 cup frozen wild blueberries (if using regular blueberries, use 1 ¼ cups)

For the Cake Layers

• ¼ cup unsalted butter, cold and cubed
• 2 lemons, zested
• 1 ¼ cup granulated sugar
• ½ cup unsalted butter, softened
• ½ cup vegetable oil
• ⅛ teaspoon sea salt
• 4 large eggs, room temperature
• ½ cup sour cream, room temperature
• 1 teaspoon pure vanilla extract
• ¼ cup lemon juice, freshly squeezed (from about 2 lemons)

For the Dry Ingredients

• 3 ⅓ cup all-purpose flour (400g)
• 1 tablespoon baking powder
• ½ teaspoon baking soda

For the Blueberry Filling

• ¾ cup buttermilk
• 1 ½ cups frozen wild blueberries (do not thaw)
• 1 tablespoon all-purpose flour

For the Cream Cheese Frosting

• 1 ¼ cup unsalted butter, softened
• ⅛ teaspoon sea salt
• 4-5 cups powdered sugar
• 4 oz cream cheese, full fat brick style, softened for 10 minutes at room temperature
• ⅓ cup frozen wild blueberries, thawed
• 1-2 tablespoons lemon juice, freshly squeezed

Use fresh lemons for the best flavor.

Substitutions & Swaps

• Use regular blueberries if wild are unavailable.
• Substitute coconut oil for vegetable oil.
• Greek yogurt can replace sour cream.
• Use dairy-free cream cheese for a vegan option.

How to Make It

Prepare this lovely cake in four distinct steps.

Make Blueberry Curd

1. Combine Ingredients
   In a saucepan, whisk together ⅓ cup granulated sugar, 3 large eggs, and ⅛ teaspoon sea salt. Add ¼ cup lemon juice and 1 cup frozen wild blueberries, stirring until combined.

2. Cook the Mixture
   Place the saucepan over medium heat, stirring constantly. Cook until the mixture thickens and coats the back of a spoon, about 10-12 minutes. Remove from heat and let it cool completely.

Bake Cake Layers

3. Prepare the Oven and Pans
   Preheat your oven to 350°F (175°C) and grease two round cake pans with baking spray or butter.

4. Mix Wet Ingredients
   In a large bowl, beat together ½ cup softened butter, ½ cup vegetable oil, and 1 ¼ cup sugar until light and fluffy. Beat in 4 room temperature eggs, followed by ½ cup sour cream, 1 teaspoon vanilla extract, and the lemon juice from the zested lemons.

Combine Dry Ingredients

5. Whisk Dry Additions
   In a separate bowl, whisk together 3 ⅓ cup all-purpose flour, 1 tablespoon baking powder, and ½ teaspoon baking soda. Gradually add this mixture to the wet ingredients, alternating with ¾ cup buttermilk.

6. Fold Blueberries
   Gently fold in 1 ½ cups frozen wild blueberries and 1 tablespoon flour, being careful not to overmix.

Frost the Cake

7. Prepare Frosting
   In another bowl, beat 1 ¼ cup softened butter with 4 oz cream cheese until smooth. Gradually add 4-5 cups powdered sugar, ⅛ teaspoon sea salt, and the 1-2 tablespoons of lemon juice, continuing to beat until fluffy.

8. Layer and Frost
   Once the cake has cooled, spread blueberry curd between the layers. Cover the entire cake with cream cheese frosting. Decorate as desired.

How to Store It

Fridge: Up to 5 days in an airtight container.
Freezer: Yes, wrap well for up to 3 months.
Reheat: Microwave slices for 15-20 seconds.

Tips for Best Results

• Ensure all dairy ingredients are at room temperature for better blending.
• Avoid overmixing the batter to keep the cake light and fluffy.
• Let the blueberry curd cool completely before adding it to the cake to prevent melting the frosting.
• Use the zest from the lemons to intensify the flavor in both cake and frosting.

Serving Suggestions

• Serve alongside a scoop of vanilla ice cream for extra indulgence.
• Pair with fresh whipped cream and seasonal berries.
• Great for a summer picnic or birthday celebration.