I LOVE the freshness of this blueberry lemon cake! We all love cake! Vanilla cake, chocolate cake, cheesecake, pound cake, you name it! But what I have here today is a cake like no other: The blueberry lemon cake!
What makes this cake special is the deep purple color of blueberries dotting the cake in contrast to the pale yellow lemony sponge and white frosting. A true delight for the eyes and highly tempting! With the sweet frosting, tart blueberry flavor, zesty lemon tinge, and tropical coconut taste, this cake is a fresh burst of flavor in the hot summer months!
So, cool down with this cool blueberry lemon cake recipe this summer!
For starters, it’s cake! A luscious, creamy, buttery cake bursting with the vibrant color of blueberries. One look at it, and you know you have to take a bite!
The blueberry lemon cake recipe is quick and easy to make. The delicious blueberry and lemon buttercream layered between the sponge makes it soft and moist. The tart blueberries, the tangy lemons, the subtle coconut sprinkles, and the sweet buttery frosting combine to make this cake natural and refreshing.
The thick batter ensures that the blueberries don’t sink to the bottom of the cake when baking. As a result, you get a spongy cake with blueberries speckled randomly inside, giving it a fresh and fruity appearance.
So, whether you’re serving cake with afternoon tea, making a succulent dessert after dinner, or just randomly craving something sweet and moist, this easy blueberry lemon cake is the best option for a dessert with a tangy twist!
- Butter 2 sticks: Use unsalted butter at room temperature.
- Eggs 4: To add fluffiness to the batter,
- Milk 1 cup: I used whole milk, but if you want an extra moist cake, you can use buttermilk too.
- Lemon juice 2 tsp: Use fresh lemon juice for the batter.
- Lemon zest 1 tbsp: Fresh lemon zest is always the best!
- Fresh blueberries 3 cups: I used fresh blueberries, but if you can’t get some, use frozen blueberries instead. However, use fresh blueberries for the topping.
- Powdered sugar 3 cups: Powdered sugar makes a smooth buttercream frosting.
- Butter ⅓ cup: Use soft unsalted butter for a creamy texture.
- Shredded coconut ½ cup: You can use a combination of sweetened and unsweetened coconut for extra flavor.
Frequently Asked Questions
If you’re making the blueberry lemon cake for the first time, or your previous attempts didn’t turn out as expected, here are some common queries that might come in handy:
Q. Why did my blueberries sink to the bottom of the cake?
Blueberries are large and heavy; therefore, they sink to the bottom of the cake batter. Mix 1 tbsp of flour with the blueberries, and toss them till they are well-coated. Now, the blueberries will not sink to the bottom when you fold them in the batter. Also, the batter in this recipe is quite thick, which might help keep the blueberries afloat.
Q. Why does my cake become dense after baking?
Cakes tend to become dense if you don’t add ingredients according to the given proportions. Sometimes, adding too much flour can also mess up the cake. Also, over-beating the batter can cause the cake to become dense. So, mix the cake just to combine the ingredients, and use a scale to measure the ingredients to avoid it getting too thick or too soft.
Q. Can I use soy milk in place of whole milk?
Yes, if you are lactose intolerant or have milk sensitivity, you can use nut, soy, or non-dairy milk instead of whole milk.
Q. How can I store the blueberry lemon cake?
You can keep the cake at room temperature in an air-tight container for several days. You can also place it in the fridge for up to 5 days, but the cake will dry out and lose its flavor.
Tips and Tricks for Making Blueberry Lemon cake
Here are some tips and tricks to make the perfect blueberry lemon cake:
1. Coat the blueberries in a tsp of flour to avoid them from sinking to the bottom.
2. If you want to make the frosting extra rich, add cream cheese to the buttercream frosting.
3. Move the blueberries around in the batter to avoid them sticking together in clumps.
4. Cool the cake completely before frosting it with buttercream.
More Yummy Dessert Recipes To Make
- Lemon Ginger Bundt Cake
- Reeses Pieces Chocolate Chip Cookies
- Homemade Cinnamon Roll Recipe
- Easy To Make Golden Grahams Cinnamon Rolls
- Cream Cheese Pound Cake Recipe
- Pineapple Banana Cake
- Root Beer Mug Cake
- This S’mores Pizza Is The Best Dessert
For the Cake
- 2 sticks butter, soft
- 3 cups sifted cake flour
- 2 cups sugar
- 4 eggs, room temp
- 1 cup milk (I used whole)
- 3 tbsp baking powder (I know it seems like a lot, but it's accurate)
- 1/2 tsp salt
- 1 large lemon, juiced (Approx 2 tsp lemon juice)
- 1 tbsp lemon zest
- ◦ reserve remaining zest and juice for buttercream
- 3 cups fresh blueberries (frozen can be used if well drained, although the top should still have fresh blueberries (1⁄2 cup))
- 2 1⁄2 cups for cake batter and 1⁄2 cup for topping
- 3 cups powdered sugar
- 1/3 cup butter, soft
- 1⁄2 cup shredded coconut (sweetened, unsweetened, or a combination of the two may be used)
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- Set oven to 350° F
- Spray pan with oil and toss with flour. Set aside.
- In large bowl, cream butter. Gradually add in sugar, cream until light and fluffy.
- Beat in eggs, one at a time.
- Sift together cake flour, baking powder, and salt.
- Alternate adding flour mixture and milk, blending each, but do not over mix.
- Zest lemon, set aside zest for buttercream frosting.
- Cut lemon in half and juice. Add juice to cake batter and set aside the rest for buttercream. Add zest to batter.
- In a small bowl, mix 2 1⁄2 cups fresh blueberries with 1 tbsp cake flour. Toss blueberries until coated with flour. Gently fold in blueberries to cake batter.
- Pour cake batter into 9x13 pan. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Set cake on a cooling rack until completely cooled.
- Prepare buttercream.
- In a medium saucepan lightly sprayed with oil, heat shredded coconut on medium low heat until very lightly toasted. Quickly remove from heat and set aside.
- In a small bowl, blend together softened butter and powdered sugar.
- Add lemon juice. If more liquid is needed to create the buttercream consistency, use milk.
- Frost cooled cake with buttercream. Sprinkle cake with toasted coconut. Sprinkle cake with reserved 1 tbsp lemon zest. Top cake with reserved 1⁄2 cup fresh blueberries.
- Slice and serve cake. Enjoy!