Blueberry Lemon Cake

This Homemade Blueberry Lemon Cake is a delightful combination of tart lemon with sweet blueberries all wrapped up in a most delicious white cake.

The Inspiration:

Happy Mother’s Day to all the mammas out there! This 24/7 job is not an easy one but let me tell you, it is definitely a rewarding one! For mother’s day, I wanted to create a gorgeous Blueberry Lemon Cake with lemon buttercream frosting.

The combination of blueberries and lemon scream spring and I am here for it!!! If you are interested in more blueberry lemon combos try my Blueberry Lemon Mini Loaf or my Blueberry Lemon Cookies.

The Process:

In my opinion, there is generally three parts to baking a cake.

1. Baking

2. Cooling/freezing

3. Icing

As a general rule of thumb, I like to bake my cakes during a two day cycle. Day one, I bake! Once the cake is baked,  I allow the cake to be somewhat cool but also warm before wrapping into saran wrap and freezing overnight. Quick tip: wrapping the cake while it is still warm will trap the moisture, creating a delicious moist cake. Then finally, I like to decorate/ice the cake on the final day before devouring. Quick tip: For a smooth finish, ice the cake while still partially frozen.

First, start by adding lemon zest to the sugar and using your fingers rub the lemon zest into the sugar. This will enhance the flavor when adding to the main batter. Next, add the dry ingredients to the bowl along with the blueberries and give the bowl a quick mix using a spatula. Add in the wet ingredients and mix mix mix. Finally, add the cake batter to two 8 inch cake pans and bake at 370F for about thirty- thirty five minutes. Allow the cake to cool completely before decorating.

Let’s begin!

What Does Lactose Free Mean?

First and foremost, I try my best to incorporate lactose free ingredients in all my recipes. These ingredients can include, butter, milk, cream cheese etc. With that being said, sometimes it is hard to make an entire recipe using ALL lactose free ingredients. For example, my ice cream recipes include, condensed milk- NOT LACTOSE FREE.

Contrary to what some may believe, lactose – free is not the same as dairy free. Lactose – free still contains milk, however, there is a certain component, I believe a type of sugar (I may be wrong) where the lactose is removed from dairy, making it lactose – free. Dairy free on the other hand, contains ZERO milk. Alternatives for dairy free are almond milk, oat milk, soy milk etc. You can learn more about the differences here.

Which Ingredients Are Lactose Free?

• Greek Yogurt – I used Our Finest Lactose Free Greek Yogurt
• Butter – I used Natrel Lactose Free butter

Why You Will Love This Blueberry Lemon Cake!

• This delicious blueberry lemon cake is moist and tender.
• The juicy blueberries and tart of the lemon create a perfect combination.
• Easy to put together.
• The perfect crowd pleaser.

Recipe At A Glance:

Egg Whites: You will need the egg whites from six eggs. Alternately, you can also use plain egg whites straight from the carton. Two tbsp = 1 egg white

Sugar: You will need two cups of granulated sugar.

Flour: You will need one and a half cups of all purpose flour.

Baking Powder: You will need one tsp.

Vanilla Extract: You will need one tbsp.

Salt: You will need one tsp.

Blueberries: You will need one cup of fresh or frozen blueberries.

Lemon: You will need lemon zest from one lemon. About one tbsp worth.

Greek Yogurt: You will need one cup of Greek yogurt.

Vegetable Oil: You will need 2/3 cups of vegetable oil. I used Canola Oil.

Butter: You will need half a cup of melted butter. I used lactose free.

Be sure to scroll to the bottom of the page to see the recipe card for the full recipe details.

Equipment Needed:

Spatula: For mixing.

Measuring Spoons and Cup: For accurate measurements.

Mixing Bowl: For the ingredients.

Small Bowl: For cracking your eggs.

Handheld Mixer: For mixing.

Whisk: For mixing the dry ingredients.

Cake pan: You will need two 8 inch round cake pans

Parchment Paper: For your cake pan.

Cooling Rack: To cool the cakes when done baking.

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Step By Step Instructions:

Step One:

Preheat your oven to 370F

Gather all your ingredients, grease your pan, cut your parchment paper, measure everything then set aside.

Step Two:

Add lemon zest to the sugar. Using your fingers, rub the lemon zest into the sugar. This will help enhance the lemon flavor.

Step Three:

In a mixing bowl, add the dry ingredients. Use a whisk and mix the dry ingredients until there are no lumps.

Step four:

Add the blueberries to the dry ingredients and give a quick mix/shake. You want the blueberries to be coated in the dry mixture.

Step Five:

In a separate bowl, melt the butter then add the remaining wet ingredients. Use a spatula and mix the batter until fully incorporated.

Step six:

Add the wet ingredients to the dry ingredients, use a handheld mixer or spatula and mix the batter until fully combined.

Quick tip: try to avoid over mixing. Mix the batter just enough for everything to be fully incorporated.

Step Seven:

Add the cake mix to two greased round cake pans and bake at 370F for thirty to thirty-five minutes.

Quick tip: use the toothpick method to check for readiness of the cake.

After thirty minutes, insert a toothpick into the center of the cake batter. If the toothpick comes up clean, the cake is done. If the toothpick comes up dirty, the cake needs more time to bake.

Step Eight:

After the cake is baked, allow the cake to cool for about five minutes before finally turning over (flipping) on to a cake rack to cool for about twenty minutes.

Step nine:

Wrap the cake in saran wrap and freeze for a couple of hours, or even better, overnight.

Frost the cake using lemon buttercream frosting and serve!

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Storing And Freezing A Blueberry Lemon Cake:

Leftovers? No problem! Simply cut the cake into individual slices and wrap each slice in saran wrap and place the individual slices either in the fridge for a couple of days or in the freezer for up to three months.

Thaw frozen cake at room temperature before eating once again. Although frozen cakes tastes pretty darn good too!

Frequently Asked Questions?

Do I need to use lactose free ingredients?

Absolutely not! Lactose free is a preference I use, but you can use ingredients that are not lactose free.

Can I use frozen blueberries?

Yes you can. Fresh works best but frozen does the job just as good. If you are using frozen blueberries, make sure to thaw and drain the berries first to avoid any excess moisture.

I don’t own a handheld mixer, what can I use instead?

I am all about efficiency which is why I prefer a handheld mixer. If you don’t own one, not a problem, mix the batter using a spatula.

Blueberry Lemon Cake Tips and Variations:

• Instead of frosting the cake, you can add a lemon glaze instead.
• Add a lemon streusel topping to the cake for an extra crunch.
• Instead of Greek yogurt, try buttermilk for the extra tart flavor.
• Garnish the cake with some lemon zest for pretty decoration.

Tips For Decorating A Cake:

• Frost a partially frozen cake for a clean finish.
• Crumb coat the cake first, freeze, and frost again. Crumb coating the cake will help seal any loose crumbs.
• Level the cake before stacking. Make sure each side is even.
• Be patient, have fun and always use a turn table.

Lemon Frosting:

For the lemon frosting you will need, half a cup of butter at room temperature, four cups of powdered sugar, one tbsp of milk or cream, one tsp of salt, and juice from half a lemon.

Using a stand mixer, mix the butter until you get a nice creamy texture (usually five – ten minutes) once you’ve achieved the creamy texture, add in the powdered sugar, lemon juice, salt and cream/milk and mix until everything if well combined.

Decorate the cake to your liking and have fun!

More Delicious Recipes!

If you enjoyed my Chocolate Bundt Cake, have a look at my Chocolate Brownie recipe or my Pumpkin Carrot Bundt Cake

Thank you for reading my post today! Comment below if you have any questions or if you’ve tried my Chocolate Bundt Cake Recipe.

Hopefully baking brings you joy and happiness as it does for me and my family!

From my kitchen to yours,

Jas.

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