5 from 456 votes
Lemon Blueberry Cake
The Lemon Blueberry Cake blends fresh lemon zest and juice into a moist cake batter studded with whole blueberries. The cake is tender and moist due to a mix of buttermilk, butter, and oil, delivering bright citrus flavor paired with bursts of blueberry throughout. It is baked in round pans and traditionally frosted, making it suitable for celebrations or gatherings.
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings:
12
servings
Calories:
331 kcal
Course:
Dessert, Cake
Cuisine:
American
Ingredients
- 3 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 Tablespoon cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- ½ cup butter softened and cut into 8 pieces, unsalted
- ½ cup canola oil or vegetable or avocado oil
- ¾ cup buttermilk
- 2 Tablespoons lemon zest lemons before squeezing, zest
- ¼ cup lemon juice fresh-squeezed preferred
- 4 egg room temperature preferred, large
- ½ teaspoon vanilla extract
- 2 ½ cups blueberries see note (12 oz)
- 1 frosting lemon or preferred flavor
Instructions
- Preheat oven to 350F and line three 8” round cake pans by lightly but thoroughly greasing and flouring the sides and lining the bottoms with parchment paper. Set aside.
- In a large bowl, whisk together flour, sugar, cornstarch, baking powder, baking soda, and salt.
- Using an electric mixer, add softened butter, one tablespoon at a time, adding the next tablespoon only after the first is combined. The mixture will appear sandy in texture.
- While mixing on low-speed, slowly drizzle in oil.
- In a separate bowl or large measuring cup, whisk together buttermilk, lemon zest, lemon juice, eggs, and vanilla extract until combined.
- With mixer on low-speed, slowly drizzle in the buttermilk mixture until the batter is smooth and completely combined.
- Use a spatula to stir in blueberries.
- Evenly divide batter into prepared cake pans and transfer to 350F oven (if your oven is not large enough for all three pans or if you only have two pans, it is fine to let the remaining batter sit on the counter while the first two pans bake. If all of your pans do fit in the oven, make sure to keep an eye on them as most ovens do not cook evenly and some pans may be done sooner than others). Bake for 30 minutes or until the surface of the cake springs back to the touch and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Allow cakes to cool in cake pans for 10-15 minutes before running a knife around the edge of the pan to loosen cakes and carefully inverting onto a cooling rack to cool completely before decorating.
- Once cooled completely, decorate the cake using lemon frosting (or preferred frosting).
Cup of Yum
Notes
- Fresh blueberries are preferred, but frozen works without thawing if fresh are unavailable.
- Using wild blueberries may color the batter purple in streaks.
- Store cake covered at room temperature for up to 24 hours or refrigerate in airtight container up to 5 days, though refrigeration may dry the cake somewhat.
Nutrition Information
Serving
1serving
Calories
331kcal
(17%)
Carbohydrates
55g
(18%)
Protein
6g
(12%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
77mg
(26%)
Sodium
234mg
(10%)
Potassium
108mg
(2%)
Fiber
2g
(8%)
Sugar
29g
(58%)
Vitamin A
358IU
(7%)
Vitamin C
6mg
(7%)
Calcium
85mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 331
% Daily Value*
| Serving | 1serving | |
| Calories | 331kcal | 17% |
| Carbohydrates | 55g | 18% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 234mg | 10% |
| Potassium | 108mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 29g | 58% |
| Vitamin A | 358IU | 7% |
| Vitamin C | 6mg | 7% |
| Calcium | 85mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.