Lemon Blueberry Cake

Lemon Blueberry Cake is a showstopper dessert that tastes like sunshine in every bite! This triple-layer beauty features tender, moist cake studded with fresh blueberries, bright lemon flavor in every crumb, and a dreamy mascarpone cream frosting that’s lighter than air.

Love More Blueberry Desserts? Try My Blueberry Coffee Cake or this Blueberry Crumble Bars next.

Why You’ll Love This Recipe

Bright, sweet, and bursting with fresh flavor, this Lemon Blueberry Cake is a delightful treat for any occasion. Moist, tender cake is studded with juicy blueberries and infused with zesty lemon, creating the perfect balance of tangy and sweet. Simple to make and wonderfully fragrant, it’s a cheerful dessert that tastes like sunshine in every bite.

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Ingredients

For the Cake

• 2 cups (380 g) granulated sugar
• ½ cup (118 ml) vegetable oil
• 3 large eggs – room temperature works best
• 2 lemons – you’ll zest them both and juice them for about ¼ cup fresh lemon juice
• 1 teaspoon (5 ml) lemon extract – or vanilla extract if you prefer
• ½ cup (118 ml) light sour cream – or plain non-fat Greek yogurt
• 2½ cups (350 g) all-purpose flour
• 3 teaspoons (11.2 g) baking powder
• 1 teaspoon (5 g) salt
• 1 cup (236 ml) buttermilk – or regular milk in a pinch
• ¼ cup (59 ml) fresh lemon juice – from those 2 lemons
• 9 ounces fresh blueberries – washed and thoroughly dried
• 2 tablespoons (15.6 g) all-purpose flour – for tossing with blueberries

For the Frosting

• 16 ounces (450 g) cold mascarpone cheese
• 2¼ cups (532 ml) cold heavy whipping cream
• 1 cup (130 g) powdered sugar
• 1 teaspoon (5 ml) pure vanilla extract
• Optional: 1 jar (10 oz) lemon curd – for extra lemony goodness between layers

Why These Ingredients Work

Let me break down why each ingredient plays such an important role in this cake’s success!

The sugar and oil combo creates a super moist cake that stays fresh for days. Oil-based cakes don’t dry out like butter cakes can, which is perfect for a layer cake you might make ahead.

Sour cream and buttermilk are the dream team for tenderness. They add moisture and create that melt-in-your-mouth crumb texture. The acidity also activates the baking powder for extra lift and reacts with the lemon for a brighter flavor.

Fresh lemon zest and juice deliver that punchy, vibrant lemon flavor. The zest contains all those essential oils that make it taste like REAL lemon, not artificial. Trust me, bottled lemon juice just can’t compete!

Tossing blueberries in flour is a baker’s secret! It helps the berries stay suspended in the batter instead of sinking to the bottom. Nobody wants all their blueberries in one spot.

Mascarpone cheese makes this frosting special. It’s creamier and less tangy than cream cheese, with a subtle sweetness that lets the cake shine. When whipped with heavy cream, it becomes this incredibly stable, pipeable frosting that won’t weep or slide off your cake.

Essential Tools and Equipment

Here’s what you’ll need to make this beauty:

• Three 8-inch round cake pans
• Parchment paper (for lining pan bottoms)
• Large mixing bowl
• Medium mixing bowl
• Electric mixer (stand mixer or hand mixer)
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Microplane or fine grater (for lemon zest)
• Toothpick (for testing doneness)
• Cake board or serving plate
• Offset spatula (makes frosting easier, but not essential)

How To Make Lemon Blueberry Cake

Step 1: Prep & Preheat

Preheat your oven to 350°F (175°C). Now here’s an important step – prepare your three 8-inch round cake pans by lining the bottoms with parchment paper circles and greasing the sides really well. I like to use butter or cooking spray, then give them a light dusting of flour.

Step 2: Mix Wet Ingredients

In your large bowl, beat together the sugar, vegetable oil, eggs, and lemon extract. Mix for about 2 minutes until the mixture is smooth and looks a bit lighter in color – you’ll see it become slightly fluffy.

Then add in your fresh lemon zest, lemon juice, and sour cream. Mix until everything is fully combined and smooth. This mixture might look a little separated at first, but keep mixing – it’ll come together beautifully!

Step 3: Combine Dry Ingredients and Buttermilk

In a separate bowl, whisk together your flour, baking powder, and salt. This step is important – it distributes the baking powder evenly so your cake rises uniformly.

Step 4: Fold in the Blueberries

Place your fresh, dry blueberries in a small bowl and toss them with 2 tablespoons of flour until they’re lightly coated. This flour coating is your insurance policy against sinking berries!

Gently fold the floured blueberries into your batter using a spatula. Use a folding motion (like you’re hugging the batter) rather than stirring. If you’d like, reserve a few pretty berries to press on top of the batter in each pan for that bakery-style look.

Step 5: Bake to Perfection

Divide the batter evenly between your three prepared pans – each pan should have about 1⅔ cups of batter. Use a kitchen scale if you want to be super precise!

Bake at 350°F for 20-23 minutes. Here’s my trick: rotate the pans halfway through baking (around the 11-minute mark). This helps them bake evenly, especially if your oven has hot spots.

Your cakes are done when a toothpick inserted in the center comes out clean or with just a few moist crumbs clinging to it. The tops should spring back when lightly touched, and the edges might just be pulling away from the sides of the pan.

Let the cakes cool in the pans for about 10 minutes, then carefully turn them out onto wire racks. Peel off the parchment paper and let them cool COMPLETELY before frosting. I cannot stress this enough – frosting warm cakes will result in a melted mess!

Step 6: Make the Mascarpone Frosting

Pop your mixing bowl and whisk attachment in the freezer for 5-10 minutes. Cold equipment makes all the difference with whipped frostings! Keep your mascarpone and heavy cream refrigerated until you’re ready to use them.

Place the cold mascarpone in your chilled bowl and beat it on medium-low speed to soften it slightly. Slowly stream in the cold heavy cream while mixing – you’ll see the mascarpone loosen and become more liquid. This is exactly what you want!

Increase your mixer speed to high and beat until soft peaks start to form. Now add your powdered sugar and vanilla extract. Mix on low just until the sugar is incorporated (so you don’t create a sugar cloud in your kitchen!), then increase to high speed and beat until you have firm, stable peaks.

The frosting should be thick enough to hold its shape but still spreadable. If it looks too soft, pop the bowl in the fridge for 10 minutes and beat again.

Step 7: Assemble Your Masterpiece

Place your first cake layer on a cake board or serving plate. Spread about 1 cup of mascarpone frosting evenly over the top. If you’re using lemon curd (highly recommend!), spread a thin layer over the frosting, leaving about ½ inch from the edges.

Add your second cake layer and repeat – frosting, then optional lemon curd. Top with your final cake layer. Now frost the entire top and sides of the cake with the remaining frosting. I like to do a thin “crumb coat” first, chill for 15 minutes, then do the final frosting layer for that super smooth finish.

Decorate however your heart desires! I love topping mine with fresh blueberries, thin lemon slices, or a sprinkle of lemon zest for that pop of color.

You Must Know

Room temperature matters! Your eggs should be at room temperature for better incorporation. If you forgot to take them out, place them in a bowl of warm water for 5-10 minutes.

Don’t skip the parchment paper. Even in a well-greased pan, that parchment circle on the bottom is your guarantee against stuck cake disasters. I learned this the hard way!

Test for doneness carefully. Start checking your cakes at 20 minutes. Overbaked cake is dry cake, and we don’t want that!

Personal Secret: I brush each cooled cake layer with a simple lemon syrup before frosting. Just heat ¼ cup sugar with ¼ cup water and 2 tablespoons lemon juice until the sugar dissolves, let it cool, and brush it on.

It adds moisture and an extra punch of lemon flavor that people can’t quite put their finger on – they just know it’s incredible!

Pro Tips & Cooking Hacks

Make sure those blueberries are DRY. Wet berries can make your batter streaky and affect how they distribute. Pat them thoroughly with paper towels after washing.

Use fresh lemon juice only. Bottled lemon juice tastes flat and artificial. Fresh is where all the bright, zingy flavor lives!

Chill your frosting bowl and tools. This is non-negotiable for mascarpone frosting. Warm equipment will make your frosting too soft and potentially cause it to break.

Don’t overmix the batter. Once the flour is incorporated, STOP. Overmixing develops gluten and creates a dense, tough cake instead of that tender, fluffy texture we’re after.

Level your cakes if needed. If they dome slightly, use a serrated knife to level them before assembly. This creates perfectly flat, professional-looking layers.

Weigh your batter for even layers. Each pan should have the same amount for even baking. A kitchen scale makes this foolproof!

Flavor Variations & Suggestions

Want to make this recipe your own? Here are some delicious variations I’ve tried:

Lemon Raspberry Cake: Swap the blueberries for fresh raspberries. So elegant and gorgeous!

Meyer Lemon Version: Use Meyer lemons for a sweeter, more floral lemon flavor. You might want to reduce the sugar slightly since Meyer lemons are less tart.

Add Poppy Seeds: Fold in 2 tablespoons of poppy seeds with the blueberries for a classic lemon-poppy seed twist.

Cream Cheese Frosting Instead: If you can’t find mascarpone, use cream cheese frosting. Beat 16 oz cream cheese with 1 cup butter, then add 4 cups powdered sugar and vanilla.

Lavender Lemon: Add 1 tablespoon culinary lavender to the batter for a sophisticated flavor. Strain it from the buttermilk after letting it steep for 10 minutes.

Lemon Glaze Topping: Skip the frosting entirely and make a simple lemon glaze with powdered sugar and lemon juice for a lighter option. Drizzle it over the top and let it cascade down the sides!

Make-Ahead Options

This cake is a lifesaver when you need to prep ahead for special occasions!

The Cake Layers: Bake the layers up to 2 days ahead. Let them cool completely, wrap each layer tightly in plastic wrap, then again in foil. Store at room temperature. They’ll actually be easier to frost when they’ve had time to settle!

Freeze the Layers: Wrapped properly, these layers freeze beautifully for up to 3 months. Thaw overnight in the refrigerator, still wrapped, before frosting.

The Frosting: Make the mascarpone frosting up to 24 hours ahead and keep it refrigerated in an airtight container. Let it sit at room temperature for 20-30 minutes before using, then give it a quick re-whip if needed to restore the fluffy texture.

Fully Assembled Cake: You can assemble this cake a day ahead! Keep it refrigerated and bring it to room temperature 1-2 hours before serving for the best texture and flavor.

Recipe Notes & Baker’s Tips

About the mascarpone: Make sure you’re buying real mascarpone cheese (usually in the specialty cheese section), not mascarpone “cream” or “dessert.” The real stuff is essential for the right texture.

Buttermilk substitute: If you don’t have buttermilk, add 1 tablespoon white vinegar or lemon juice to 1 cup of regular milk. Let it sit for 5 minutes before using. But honestly, real buttermilk makes a difference in the tender crumb!

Why three layers? You can make this as two 9-inch layers instead! Just increase the baking time to 28-32 minutes and adjust your frosting distribution.

Frosting consistency: Your mascarpone frosting should hold stiff peaks but still be spreadable. If it’s too soft, chill it for 10-15 minutes. If it’s too stiff, fold in a tablespoon of cream.

The lemon curd layer is optional but WOW does it take this cake over the top! You can find good quality lemon curd at most grocery stores, or make your own if you’re feeling ambitious.

Serving Suggestions

This Lemon Blueberry Cake is stunning all on its own, but here are some ways to serve it that’ll make it even more special:

Serve slices with a dollop of freshly whipped cream and a few extra fresh blueberries on the side. Add a sprig of fresh mint for a pop of color!

This cake is PERFECT for:

• Spring and summer celebrations
• Easter dinner dessert
• Mother’s Day brunch
• Baby showers (especially for girls!)
• Wedding showers
• Birthday parties
• Afternoon tea gatherings

For an extra fancy presentation, dust the top with powdered sugar just before serving, or create a simple cascade of fresh berries and edible flowers down one side.

I love serving this with hot tea or cold lemonade – the flavors just sing together! For evening gatherings, a glass of sparkling wine or prosecco is absolutely divine with this cake.

How to Store Your Lemon Blueberry Cake

Room Temperature: If you’re serving within a few hours, this cake can sit at room temperature, loosely covered, for up to 4 hours. The mascarpone frosting is stable at room temp for short periods.

Refrigerator: Store in the refrigerator, covered with a cake dome or loosely tented with foil, for up to 5 days. The mascarpone frosting requires refrigeration for longer storage. Bring to room temperature 1-2 hours before serving for the best flavor and texture.

Freezer: Freeze individual slices wrapped tightly in plastic wrap and placed in freezer bags for up to 3 months. Thaw in the refrigerator overnight. For best results, freeze unfrosted cake layers and frost fresh when ready to serve.

Reheating Note: This cake is best served at room temperature, not warm. If refrigerated, just let it sit on the counter for 1-2 hours before serving. The frosting will soften slightly and the cake will be at peak deliciousness!

Allergy Information

Contains: Wheat (gluten), eggs, dairy (milk, cream, mascarpone cheese)

Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob’s Red Mill or King Arthur Measure for Measure). The texture will be slightly different but still delicious!

Dairy-Free Option: This one’s trickier since the frosting is dairy-based. For the cake, you can use dairy-free sour cream alternatives and non-dairy milk. For the frosting, try a stabilized coconut cream frosting instead, though the flavor profile will change.

Egg-Free: Substitute each egg with a “flax egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes). The cake may be slightly denser.

Nut-Free: This recipe is naturally nut-free! Just make sure your extracts and other ingredients weren’t processed in facilities with nuts if dealing with severe allergies.

Questions I Get Asked A Lot

Can I use frozen blueberries instead of fresh?

You can, but fresh really is better! If you must use frozen, don’t thaw them first – toss them frozen with the flour and fold them into the batter. They’ll bleed more color into the cake, giving it a purplish tint, and they add extra moisture that can make the texture gummy. If going frozen, reduce the amount to about 6-7 ounces.

My frosting is too runny, what did I go wrong?

The most common culprit is warm ingredients! Mascarpone and cream MUST be cold for this frosting to whip properly. Also, make sure you’re beating to stiff peaks, not just soft peaks. If it’s too soft, pop the whole bowl in the fridge for 15-20 minutes, then re-whip. It should firm right up!

How do I get my cake layers to be flat and not domed?

A few tricks help: Use bake-even strips on your pans, don’t overfill the pans (1⅔ cups batter each), and make sure your oven temperature is accurate (use an oven thermometer!). If they still dome, just level them with a serrated knife before assembly.

The lemon flavor isn’t strong enough, how do I fix it?

Make sure you’re using FRESH lemon juice and plenty of zest – that’s where the flavor lives! You can also increase the lemon extract to 2 teaspoons, or add that lemon curd layer between the cake layers for an extra punch. My lemon syrup trick (in the Personal Secret section) also amplifies the lemon flavor beautifully!

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your Lemon Blueberry Cake turned out! Did you add any fun variations?