Description
This Stunning Spring Lemon Blueberry Cake is a fresh, fruity showstopper that tastes as amazing as it looks. Bursting with juicy blueberries and layered with tangy lemon cream cheese frosting, it’s the perfect dessert for spring gatherings, Easter, or any celebration that calls for a splash of sunshine. Keywords: lemon blueberry cake, spring cake recipe, lemon cake with blueberries, fresh fruit layer cake, Easter dessert
Ingredients
Units
Scale
- For the Cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 1/2 cups fresh or frozen blueberries (tossed in 1 tbsp flour)
- For the Lemon Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in lemon zest, lemon juice, and vanilla.
- Alternately add dry ingredients and buttermilk, beginning and ending with dry. Mix until just combined.
- Gently fold in the blueberries tossed in flour.
- Divide batter evenly into pans and smooth tops. Bake for 25–28 minutes or until a toothpick inserted comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- For frosting: Beat cream cheese and butter until smooth. Add powdered sugar, lemon juice, zest, and vanilla. Beat until light and fluffy.
- Assemble cake by spreading frosting between layers and over the top and sides. Decorate with extra blueberries, lemon slices, or edible flowers.
Notes
- Tossing the blueberries in flour prevents them from sinking.
- Cake can be made a day ahead and stored in the fridge. Let come to room temperature before serving.
- Add a layer of lemon curd between cake layers for an extra citrus kick.
- Use fresh blueberries for best results, but frozen will work too—do not thaw before adding.
Nutrition
- Calories: ~460
- Sugar: 40g
- Sodium: 290mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
