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This recipe for Lemon And Blueberry Cake makes a wonderfully flavorful lemon cake packed with fruity goodness. It’s sunshine on a plate!
Hey friends! What’s more uplifting than a slice of homemade lemon and blueberry cake? This recipe takes the brightness of our favorite Lemon Pound Cake and pairs it with the sweetness of our beloved Blueberry Cake, creating a match made in heaven! The combination of zesty lemon and sweet blueberries is absolutely irresistible. I’ll never forget the time I baked this cake on a rainy day and how it instantly lifted everyone’s mood. It’s a special recipe that’s sure to put a smile on your face and brighten up your day!
Delicious By Design
When we created this lemon blueberry cake, we wanted it to be extra special. So, we added cream cheese to the batter, which made the cake super moist and added to the tenderness. The flavor paired perfectly with the bright lemon flavor. The extra thick batter ensures the blueberries are evenly spread throughout, and the lemon cream cheese frosting on top is the perfect finishing touch.
What You’ll Need
You’ll need a few simple ingredients for the cake and the icing to make this delicious lemon and blueberry cake. For the cake, gather 1½ cups of sugar, 6 ounces of softened butter (about ¾ cup or 1½ sticks), ⅓ cup of softened cream cheese, 3 eggs, ¾ cup of room temperature sour cream, 2 tablespoons of finely grated lemon zest, 2 tablespoons of lemon juice, ¾ teaspoon of baking soda, ¾ teaspoon of salt, 2⅔ cups of all-purpose flour, and 2 cups of washed and fresh blueberries (or thawed frozen blueberries). For the icing, you’ll need 1 cup of powdered sugar, ½ cup of softened butter, ½ cup of softened cream cheese, 1 tablespoon of lemon juice, and 1 to 4 tablespoons of hot water.
Ingredient Spotlight
Fresh lemon juice is a baker’s best friend, adding a burst of citrus flavor and aroma to this Lemon Blueberry Cake. For the best results, use freshly squeezed lemon juice and incorporate lemon zest for an extra layer of flavor. Bottled lemon juice is a suitable substitute if you’re in a pinch, but it will not offer the same brightness.
Choose heavy, vibrant yellow lemons with no soft spots or wrinkles when shopping for lemons. Store them at room temperature or in the fridge for up to a week.
A quick tip: Test the freshness of your lemons by gently squeezing them; a fresh lemon will be firm but yield slightly to pressure.
How To Make Lemon Blueberry Cake
- Mix the Batter: In a small heat-safe bowl, soften the butter and cream cheese in the microwave until very soft but not completely melted. Beat them together on medium speed in the bowl of a stand mixer (image 1).
- Combine Ingredients: Add the sugar, eggs, sour cream, lemon zest, and lemon juice to the butter and cream cheese mixture, and mix until combined. Stir in the baking soda, salt, and flour by hand until the batter is smooth (image 2).
- Add Blueberries: Fold in the berries, being sure to scrape the sides of the bowl (image 3).
- Prepare the Pan and Bake: Generously grease a 10-inch bundt pan and coat all the nooks and crannies. Add the batter evenly into the prepared bundt pan (image 4).
- Bake & Cool the Cake: Bake at 350°F (175°C) for 55-70 minutes, or until a cake tester or toothpick inserted into the center comes out clean with just a couple of moist crumbs. Allow the cake to cool in the pan on a wire rack for 20 minutes, then invert it onto the rack to cool completely (image 5).
- Make and Apply Icing: While the cake is cooling, prepare the icing by blending the room-temperature cream cheese and butter in a medium mixing bowl until smooth. Gradually add the powdered sugar, ½ cup at a time, blending after each addition. Mix in the lemon juice and hot water, one tablespoon at a time, until the icing reaches a pourable consistency. Pour the icing over the cooled cake, allowing it to drip down the sides (image 6).
Make It Your Own
This Lemon and Blueberry Cake is delightful as written, but feel free to customize it to suit your taste! Consider adding a hint of vanilla extract or a sprinkle of cinnamon to the batter for a subtle depth of flavor. If you’re feeling adventurous, replace the lemon zest with orange or lime zest for a different citrus twist.
Recipe Tips
- Preparation: Ensure all ingredients are at room temperature to help them mix better, especially butter, eggs, and cream cheese.
- Mixing: Avoid over-mixing the batter once the flour is added; stir until just combined to keep the cake light and fluffy.
- Baking: Every oven is different; start checking your cake for doneness at the lower end of the recommended baking time.
Storage & Freezing Instructions ❄
Store the cake by covering it at room temperature for up to 3 days, or refrigerate it for up to a week. If you want to freeze the cake, wrap it tightly in plastic wrap and then in foil; it can be frozen for up to 3 months. Thaw the cake overnight in the refrigerator when you’re ready to serve it.
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Recipe
Lemon And Blueberry Cake
Ingredients
For the Cake
- 1½ cup sugar
- 6 oz butter ((¾ cup/1½ stick) softened)
- ⅓ cup cream cheese ((about 2.5 oz) softened)
- 3 eggs
- ¾ cup sour cream (at room temperature)
- 2 tablespoons lemon zest (finely grated)
- 2 tablespoons lemon juice
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 2⅔ cups all-purpose flour
- 2 cups blueberries (washed and dried)
For the Icing
- 1 cup powdered sugar
- ½ cup butter (softened)
- ½ cup cream cheese (softened)
- 1 tablespoon lemon juice
- 1 to 4 tablespoons hot water
Instructions
- Preheat the oven to 350°F/175°C and generously grease a 10-inch (12-cup) bundt pan, being sure to coat all of the nooks and crannies. I suggest using a non-stick baking spray that has flour in it.
- In a medium mixing bowl, whisk together the dry ingredients and set aside.
- In a small heat-safe bowl, soften the butter and cream cheese together in the microwave until very soft but not completely melted (don’t worry if some of the butter melts). Add to a large mixing bowl and beat to combine.
- Add the sugar to the cream cheese mixture and beat until light and fluffy before adding the eggs, sour cream, lemon zest, and lemon juice. Beat until combined. Then mix in the remaining dry ingredients by hand.
- Fold in the blueberries (reserving some of them for after the batter is added to the pan).
- Add the batter evenly into the pan.
- Bake for 55 to 70 minutes or until a cake tester inserted into the cake comes out clean with just a couple of lightly moist crumbs. This is a large, heavy cake, so don’t be alarmed if it takes a little longer in the oven.
- Allow the cake to cool in the pan, set on a wire rack, for 20 minutes. Then invert the cake onto the rack and cool completely.
- For the Icing
- Make sure cream cheese and butter are at room temperature, or the icing will be lumpy. Blend the cream cheese and butter in a medium mixing bowl until smooth.
- Add the powdered sugar ½ cup at a time, blending after each addition.
- Add the lemon juice and hot water one tablespoon at a time until the icing is the desired consistency and can be poured (I like mine quite thick).
- Pour the icing over the cooled cake and use the cake crumbs to decorate by sprinkling them over the icing.
Tips
- When baking with sour cream, it’s essential to use full-fat sour cream as reduced fat and fat-free sour cream liquefies when heated and turns watery.
- Be careful not to over mix the batter: Once the flour is added to the batter, try mixing by hand instead of with a mixer. Over mixing will result in a tough, dense cake.
- You can substitute sour cream in this recipe with buttermilk.
- This cake batter will be very thick, so be gentle when you fold in the blueberries to avoid damaging them.
- Use foil to avoid over-browning the cake. Halfway through the baking time, check to see if the cake is getting too brown (you should never open the oven before halfway through the baking process). If so, carefully cover the cake with foil and return to the oven to finish baking.
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