Homemade Lemon Blueberry Cake

If you ask me, lemon and blueberry is one of the best flavor combos out there.

This soft, fluffy cake brings together sweet blueberries and bright lemon in every bite. The tangy lemon zest cuts through the sweetness while juicy blueberries add little bursts of flavor throughout.

It’s made with simple ingredients you probably already have in your kitchen. A light dusting of powdered sugar on top and some fresh berries make it look like something from a fancy bakery.

It’s the kind of cake that works for breakfast with coffee or as dessert after dinner, perfect for any time you want something homemade and comforting.

What Kind of Blueberries Should I Use?

Fresh blueberries are definitely the way to go for this cake, as they hold their shape better during baking and won’t add extra moisture like frozen ones can. When shopping, look for plump berries that are deep blue in color with a slight silvery bloom on the skin – this means they’re fresh and ripe. Avoid any containers with lots of soft, wrinkled, or moldy berries at the bottom. Before adding them to your batter, make sure to wash and thoroughly dry your blueberries, then toss them in that extra flour called for in the recipe – this helps prevent them from sinking to the bottom of your cake while it bakes.

Options for Substitutions

This cake is pretty forgiving when it comes to swaps, so here are some options if you’re missing a few things:

• Fresh blueberries: Frozen blueberries work great too – just don’t thaw them first and toss them in flour while still frozen to prevent bleeding. You can also try raspberries or blackberries for a different berry flavor.
• Buttermilk: No buttermilk? Make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
• Sour cream: Greek yogurt works as a great substitute here – just use the same amount. You can also use regular plain yogurt if that’s what you have.
• Mascarpone cheese: Cream cheese works in a pinch, though it will be a bit tangier. Make sure it’s at room temperature and beat it well to get it smooth.
• Lemon curd: Store-bought is totally fine, but you can make your own or even substitute with lemon pie filling if needed.
• Heavy whipping cream: You really need the fat content here for proper whipping, so avoid substituting this one. Light cream or milk won’t whip up properly for the frosting.
• Fresh lemons: Bottled lemon juice can work, but fresh really makes a difference in this recipe. If using bottled, you might want to add a bit extra to get that bright lemon flavor.

Watch Out for These Mistakes While Baking

The biggest mistake you can make with this lemon blueberry cake is skipping the step of tossing your blueberries in flour – without this coating, they’ll sink straight to the bottom and create an uneven distribution throughout your cake. Don’t overmix your batter once you add the flour, as this can lead to a tough, dense cake instead of the light, fluffy texture you’re after. When making the whipped cream frosting, make sure your mascarpone is properly cold and don’t overwhip it, or you’ll end up with a grainy, separated mess instead of smooth, creamy frosting. For the best lemon flavor, use fresh lemon juice and zest rather than bottled juice, and let your cake cool completely before frosting to prevent the cream from melting and sliding off.

What to Serve With Lemon Blueberry Cake?

This cake is pretty much perfect on its own, but a cup of hot coffee or black tea really brings out those bright lemon flavors. If you’re serving it for a special occasion, try pairing it with some fresh berries like strawberries or raspberries alongside each slice – the extra fruit adds a nice pop of color and freshness. For something a little fancier, a scoop of vanilla ice cream or a dollop of whipped cream works beautifully, especially if you’re serving the cake warm. You could also serve it with a light sparkling water with lemon or even a glass of prosecco if you’re celebrating something special.

Storage Instructions

Refrigerate: This lemon blueberry cake needs to stay in the fridge because of all that lovely mascarpone and whipped cream. Cover it loosely with plastic wrap or store it in a cake carrier, and it’ll keep beautifully for up to 4 days. The flavors actually get even better after a day or two!

Freeze: You can freeze individual slices wrapped tightly in plastic wrap and then placed in freezer bags for up to 2 months. I don’t recommend freezing the whole assembled cake since the cream frosting doesn’t thaw as nicely, but unfrosted cake layers freeze perfectly for up to 3 months.

Serve: Let frozen slices thaw in the fridge for a few hours before serving – they taste best when they’re nice and cold. If you’re serving the cake straight from the fridge, let it sit out for about 10-15 minutes to take the chill off for the perfect creamy texture.

Preparation Time	30-45 minutes
Cooking Time	20-25 minutes
Total Time	50-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 5750-6100
• Protein: 61-73 g
• Fat: 285-325 g
• Carbohydrates: 740-800 g

Ingredients

For the cake batter:

• 2 cups granulated sugar
• 1/2 cup vegetable oil
• 3 large eggs
• 2 lemons, zested and juiced (about 1/4 cup juice total)
• 1 tsp lemon or vanilla extract
• 1/2 cup light sour cream
• 2 1/2 cups all-purpose flour
• 3 tsp baking powder
• 1 tsp salt
• 1 cup buttermilk or milk
• 9 oz fresh blueberries, patted dry
• 2 tbsp all-purpose flour (for berries)

For the mascarpone whipped cream:

• 2 1/4 cups heavy whipping cream
• 1 cup powdered sugar
• 1 tsp pure vanilla extract
• 16 oz mascarpone cheese, chilled

For assembly:

• 1 jar (10 oz) lemon curd
• Lemon slices and extra blueberries, to garnish (optional)

Step 1: Prepare Baking Pans and Preheat Oven

Preheat your oven to 350°F (175°C).

Line the bottoms of three 8-inch round baking pans with parchment paper and grease the sides to prevent sticking.

If you have bake-even strips, prepare and wrap them around your pans for flatter cakes.

Step 2: Make the Cake Batter

• 2 cups granulated sugar
• 1/2 cup vegetable oil
• 3 large eggs
• 2 lemons, zested and juiced (about 1/4 cup juice total)
• 1 tsp lemon or vanilla extract
• 1/2 cup light sour cream
• 2 1/2 cups all-purpose flour
• 3 tsp baking powder
• 1 tsp salt
• 1 cup buttermilk or milk

In a large mixing bowl, combine the granulated sugar, vegetable oil, eggs, and lemon or vanilla extract.

Beat on medium speed for about 2 minutes until the mixture is lighter in color and well combined.

Zest 2 lemons directly into the batter, then juice the lemons to yield about 1/4 cup.

Add the lemon zest, lemon juice, and sour cream, then beat until well incorporated.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

With the mixer on low, add half the dry ingredients to the wet mixture and begin pouring in half of the buttermilk or milk.

Mix just until the flour starts to combine.

Add the remaining dry ingredients and buttermilk, then beat until everything is well combined.

Scrape down the sides and bottom of the bowl to ensure the batter is uniformly mixed.

I always make sure to scrape the batter from the bottom to avoid any pockets of flour.

Step 3: Prepare and Add Blueberries

• 9 oz fresh blueberries, patted dry
• 2 tbsp all-purpose flour (for berries)

Toss the fresh blueberries with 2 tablespoons of flour to prevent them from sinking in the batter.

Gently fold most of the floured blueberries into the cake batter, reserving a small handful to sprinkle on top of the cakes in the pans.

Step 4: Bake the Cakes

• cake batter with blueberries from Step 3
• reserved floured blueberries from Step 3

Divide the cake batter evenly among the three prepared pans (about 1 2/3 cups per pan).

Sprinkle the reserved blueberries on top of each pan.

Bake at 350°F (175°C) for 20-23 minutes, rotating the pans halfway through for even baking.

Test for doneness by inserting a toothpick into the center; it should come out clean.

Remove cakes from the oven and allow them to cool completely in the pans before removing.

I like to gently run a knife around the edges before turning them out to ensure they don’t stick.

Step 5: Prepare Mascarpone Whipped Cream Frosting

• 16 oz mascarpone cheese, chilled
• 2 1/4 cups heavy whipping cream
• 1 cup powdered sugar
• 1 tsp pure vanilla extract

Place your mixing bowl and whisk attachment in the freezer for 5-10 minutes to chill.

Spoon the cold mascarpone cheese into the chilled bowl and beat on medium-low speed, slowly pouring in the heavy whipping cream until the mascarpone has a thick, smooth texture.

Increase the mixer speed to high and beat until soft peaks form.

Add the powdered sugar and 1 teaspoon vanilla extract, mixing on low until incorporated, then return to high speed and beat until stiff peaks form.

For the best texture, make sure your mascarpone is very cold before starting, and avoid overmixing once stiff peaks form.

Step 6: Assemble and Fill the Cake Layers

• baked cake layers from Step 4
• mascarpone whipped cream frosting from Step 5
• 1 jar (10 oz) lemon curd

Use a cake leveler or serrated knife to remove any domes from the cooled cakes to create flat layers.

Place a small dollop of mascarpone whipped cream frosting on your cake board to secure the bottom cake layer.

Place the first cake layer down, then pipe or spread a generous layer of whipped cream frosting over the top.

Spread half of the lemon curd over the mascarpone filling.

Top with the second cake layer, repeat with frosting and the remaining lemon curd, then add the third cake layer.

Use your piping bag to fill in gaps between layers and to create a thin crumb coat around the outside of the cake.

Gently smooth the frosting using an offset spatula or icing smoother.

Step 7: Frost and Decorate the Cake

• remaining mascarpone whipped cream frosting from Step 5
• lemon slices and extra blueberries, to garnish (optional)

Frost the top and sides of the cake with the remaining mascarpone whipped cream frosting using an offset spatula.

Use a piping bag fitted with a large round tip to pipe florets or designs on top, if desired.

Garnish with lemon slices and extra blueberries for a fresh, finished look.

This cake must be refrigerated.

I personally love the pop of color and surprise burst of tartness from the blueberries on top!