blueberry lemon cake

This Blueberry Lemon Cake is loaded with 1 pound of blueberries and every bite has sweet pops of juicy blueberry and fresh lemon flavor. It's not too sweet and not too tangy, but just right.

Lemon Blueberry Cake Recipe

eggs

sugar

sour cream ((8 ounces))

olive oil (or vegetable oil)

tsp vanilla extract

tsp salt

all-purpose flour (*)

tsp baking powder

lemon

Tbsp corn starch

blueberries (**)

Powdered sugar to dust the top (optional)

Lightly butter a 9-inch springform pan and line the bottom with parchment. Preheat Oven to 375˚F.

Prep:

Beat 2 eggs and 1 cup sugar with whisk attachment on high speed 5 min, or until light in color and thick.

Add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla, 1/4 tsp salt and whisk on low speed until well combined.

Whisk together the 2 cups flour with 2 tsp baking powder then add to batter 1/3 at a time, whisking to incorporate with each addition (DO NOT OVERMIX). Finally, add 1 Tbsp lemon juice and 1/2 Tbsp zest.

Rinse blueberries and drain well. In a medium bowl, toss blueberries with 1/2 Tbsp corn starch and 1 tsp lemon juice, stirring until well combined and no dry white cornstarch remains.

Pour half of batter into prepared springform pan and spread evenly. Top with half of the blueberries. Spread with remaining batter then sprinkle the rest of the blueberries evenly over the top, pushing them slightly into the batter (about halfway). Bake at 375˚F for 45 to 55 min (mine was perfect at 55 min), or until a toothpick inserted in center comes out clean. Let cake rest in the pan 15-20 min then remove ring and cool until room temp or just warm. Serve dusted with powdered sugar.

How to Make Lemon Blueberry Cake:

https://www.youtube.com/watch?v=46STwatejBQ

This Blueberry Lemon Cake is loaded with 1 pound of blueberries and every bite has sweet pops of juicy blueberry and fresh lemon flavor. It’s not too sweet and not too tangy, but just right. This is my favorite tea/ coffee lemon blueberry cake.
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️
🖨PRINT THIS BLUEBERRY CAKE RECIPE: https://natashaskitchen.com/blueberry-lemon-cake/

Ingredients for Blueberry Cake:
►2 large eggs
►1 cup (210 grams) granulated sugar
►1 cup sour cream
►1/2 cup light olive oil or vegetable oil
►1 tsp vanilla extract
►1/4 tsp salt
►2 cups (260 grams) all-purpose flour
►2 tsp baking powder
►1 medium lemon (zest and juice), divided
►1/2 Tbsp corn starch
►16 oz (450g) fresh* blueberries
►Powdered sugar to dust the top, optional

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Dessert: Blueberry Lemon Cake Recipe - Natasha's Kitchen

This moist and zingy lemon blueberry cake is a must make if you have fresh blueberries handy! It's a super-quick and simple recipe that will become a favorite!

Lemon Blueberry Cake

all purpose flour (210 grams, plus 1 tbsp to coat berries)

½ tsp baking powder

¼ tsp kosher salt

sugar (333 grams)

unsalted butter (170 grams, room temperature)

egg whites (room temperature)

whole milk (120 milliliters, room temperature)

sour cream (120 milliliters, room temperature)

lemon juice (60 grams, fresh)

tbsp vanilla extract (15 milliliters)

blueberries (180 grams, fresh)

water (15 milliliters)

blueberries (203 grams, fresh)

lemon juice (fresh)

unsalted butter (339 grams, room temperature)

confectioners' sugar (720 grams)

lemon juice (45 grams)

tsp kosher salt

Preheat oven to 340 degrees F. Butter and flour three 6-inch pans. I use damp cake strips on my pans for more even baking as well.

Sift the dry ingredients including the sugar together in a large bowl.

Beat the wet ingredients together in a medium bowl.

In a small bowl, add blueberries and lemon zest. Coat with about 1-2 tbsp flour.

Add the wet to the dry and mix until just combined. Fold in blueberry/lemon zest at the very end and mix until just combined.

Divide the mixture evenly into the cake pans.

Bake at for about 30 minutes or until the centers are springy to the touch.

For the Cake:

Put ½ cup of blueberries in the freezer.

In a small saucepan over medium-low heat, combine 1 cup blueberries, 1 tbsp lemon juice, 1 tbsp water and 1 tbsp granulated sugar. Mash and stir for a minute then reduce to a simmer. Simmer until reduced by half then strain into a small bowl to chill.

For the Reduction:

Cream the butter in a stand mixer then sift In the confectioners&#039; sugar in a few batches, Scrape the bowl down and mix once more until lighter in color and homogenous.

Add lemon juice a tbsp at a time until a desired consistency and taste is reached.

Transfer about 1/2-3/4 cup to a small bowl and mix in blueberry reduction a tablespoon at a time and mix or until you reach a desired flavor.

Transfer blueberry buttercream and around the same amount of lemon vanilla buttercream to piping bags. Snip off the tips of both. Add both bags to one piping bag and snip off the tip.

Transfer the rest of the lemon buttercream to a piping bag.

For the Lemon Buttercream:

Pipe blueberry/vanilla buttercream between each layer. Add a thick ting of lemon buttercream to the edge

Pipe the plain lemon around the sides and smooth for a naked crumb coat. Scrape the sides and smooth cake for a naked look. 

Using an large closed star (846 tip), pipe a circle of dollops about 1 inch from the edge of the cake.

Add frozen blueberries to the inside of the circle.

For the Assembly:

https://www.youtube.com/watch?v=22ExhAyUNFQ

How to Make Blueberry Lemon Cake
Full Recipe: https://preppykitchen.com/blueberry-lemon-cake/

Stop everything and make this cake if you love blueberries! This cake is beyond moist, with the perfect zing from lemon zest and juice. I divided my buttercream into two batches; one is flavored with a blueberry reduction while the other is all lemon. I'm not sure if my meager description is doing the cake any justice but it was soooo good! I really loved it as a naked cake because the cake itself is soo tasty it really doesn't need a lot of frosting, you don't want to mask the flavor with too much sugar.

How to Make Blueberry Lemon Cake

Lemon Blueberry Cheesecake Cake the perfect blueberry dessert for spring and summer! Made with a moist lemon cake dotted with juicy blueberries, blueberry cheesecake and sweet and tangy lemon cream cheese frosting.

Lemon Blueberry Cheesecake Cake

blueberries

cream cheese- room temperature

Tablespoons all-purpose flour

vanilla

eggs egg

sour cream

heavy cream

all-purpose flour

Tablespoons corn starch

salt

baking powder

unsalted butter-room temperature

vanilla extract

lemon zest

milk

lemon juice

½ cups blueberries- fresh (if use frozen do not thaw)

flour- to toss the blueberries

full-fat brick style cream cheese- softened

unsalted butter-softened

½ -4 ½ cups powdered sugar

lemon wedges

Preheat the oven to 350 F. Lightly grease 8-inch springform pan and line the bottom with parchment paper. Wrap springform pan in double layer of heavy-duty aluminum foil to prevent water from leaking in during the baking in a water bath.

To make the cheesecake pulse blueberries and cream cheese in a food processor, then transfer the mixture in a mixing bowl.

Add sugar and flour and beat until smooth and creamy. Mix in vanilla.

Add eggs, one at the time mixing after each addition just to combine, do not over mix.

Finally mix in sour cream and heavy cream. Pour the batter into springform pan and smooth the top, then place in a roasting pan. Pour boiling water in roasting pan halfway up the side of the springform pan and make sure no water drip on the batter and bake 40-45 minutes or until the center has set.

Remove springform pan from water bath, then run a thin knife around the cake and cool to a room temperature, then place in the fridge for a few hours or overnight to cool completely.

Blueberry Cheesecake:

Preheat oven to 350 F, butter and lightly flour two 8-inches round cake pans and line the bottoms with parchment paper circles.

Sift together 2 cups flour, corn starch, baking powder and salt and set aside.

Stir together milk and lemon juice and set aside to curdle.

Beat butter and sugar on medium-high until pale and fluffy, about 4 minutes.

With the mixer running on low, add eggs one at a time and mix after each addition.

Add vanilla extract and lemon zest and mix to combine.

First add 1/3 of the flour mixture, then add half of the milk mixture, then 1/3 of the flour mixture, then remaining milk mixture milk, and finish with the flour mixture. Mix to combine after each addition, but do not over mix.

In a small bowl, gently toss blueberries with flour to coat, then gently fold blueberries into batter, being careful not to break the berries.

Divide batter evenly between pans, smooth the top and bake for 30-35 minutes, until toothpick inserted into center comes out clean. Cool the cakes in the pans for 10 to 15 minutes, then remove to wire rack to finish cooling.

Lemon Blueberry Cake:

Mix the butter and cream cheese on medium speed until no lumps remain. Do not over beat before the sugar was added or may end up with a runny frosting.

Add vanilla, salt and lemon zest and mix until combined.

Gradually add powdered sugar until desired sweetness and thickness is reached. Scrape down the sides of the bowl and beat until smooth.

Cream Cheese Frosting:

Place one layer of cake onto serving plate and top with thin layer of lemon cream cheese frosting. Place blueberry cheesecake layer and top with thin layer of frosting. Finally, top with second cake layer and frost cake with remaining frosting.  Decorate with lemon wedges and fresh blueberries if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.

Assembling the Cake:

The ratio of wet ingredients to dry was off. The consistency in the video was not the same based off ingredients. I almost doubled the amount of milk to salvage this cake for my kids birthday.

I made just the cake as a cupcake and they were delicious!! They were a huge hit at my faughters graduation party! Thanks for the amazing recipe I will continue to share and use.

I made the lemon blueberry cake for my daughter on her birthday. It was very yummy, and I will be making it again in June for a friend of hers. The only problem that I seen, was that the icing needs to be doubled, as you can see the thin layers in the pic above. There was not enough to apply on all the cake. I will double the icon next time. Or at least do one and a half of the icing part of this recipe. Happy Baking!

I made this cake today. It was really really good! No issues with dryness. It is definitely dense though. The cake is super heavy. The color of my cheesecake was very similar to the picture. I just added more blueberries than what is called for to get the color I wanted. Add a smidge of purple coloring to the cream cheese icing and it'll go whiter. I also candied my lemons for the garnish vs using raw lemons. Super duper good. A keeper recipe for sure.

Es espectacular😍, gracias por recetas tan diferentes, tan exactas y tan bien explicadas

This was a delicious desert but soooooo labor intensive to make. I ve been baking for forty years and this one really gave me and all my kitchen gadgets a workout. Yummy but one and done with this one.

Cant wait till it’s done, but unfortunately my blueberry cheesecake part is super batter like in the center after 45mins. Should it have been a thicker batter because mine came out. A little watery but I followed everything. I’m putting it in for another 30.

Freaking delicious the taste meets with what the picture actually looks like. Everybody loved it this is a knockout recipe for any get together ( so you can show off) or just because you want something that tastes so freaking good!!??

I made this cake today for mothers day and it was absolutely incredible.  I couldnt have found a better recipe.  It was unbelievable ❤❤❤❤❤

Could this be  done like a two layer 8in square cake cheesecake??

Yes,  if you do not have a springform pan, a regular cake pan will work. All you have to do is line the inside of your cake pan with a long enough piece of aluminum foil so that each end comes up above the edge of the cake pan. Press it into the pan and get it as flat as you can. After baking and cooling your cheesecake, you will use the foil to lift the cheesecake out of the pan.

Beautiful fresh and light tasty cake.  Will definitely make again.  Yum!

Made this and I think I did something wrong. My cheesecake layer was very wet and mushy and my cake layers were very dry and dense. ☹️ Also, my cheesecake layer, made in an 8” pan, was a full inch bigger than my cake layers made in 8” pans.

Boo hiss!  I just made this cake, but I’m a farm girl and used fresh eggs!  Unfortunately the cheesecake turned out green!   Looks and tastes great but I really wanted that pretty color

This cake is delicious! Worth the work (and all the dishes).

This was fantastic. Highly recommend.  I ended up making it over the course of 3 days and it's still good. Cheesecake one night. Cake the next night. And icing the next afternoon. If you follow the instructions to a T it will be great. Only tweak I added was adding lemon juice to the icing because we like things with more lemon and it was wonderful, but not too tart because my kids liked it.  Only issue on my end was that the cake was a little dense, but that's probably a mess up on my end. I'm usually terrible at making cakes and this turned out way better than I thought.

I have made this cake twice now. The first time I too noticed the cheesecake color not being lavender/purple as pictured. 2nd time around I added a little more blueberries and pulsed in food processor until I got the color  I wanted.

This cake is amazing!! I just used buttercream frosting instead, but I added lemon extract instead of vanilla.

Loved this cake! It was my first time baking a layered cheesecake and it turned out beautiful and delicious! My mother loved it for her birthday!

I’m making this for my coworkers this weekend. With the frosting recipe, how many batches did it take to cover the cake? Also is it easy to spread and when piped does it hold its shape? Can I make the layers on a Thursday keep in fridge and decorate on Saturday or Sunday morning?

Cheesecake layer is good.  The cake layers do not have much lemon flavor or any flavor.   I prefer a lighter cake texture than this one.
Lovely cake pics, but I won't be making this again.
One star only.  Site will only let me give it 2 stars.

I made 2. One with blueberries and one with strawberries. Both turned out lovely and a bunch of my co workers are now asking if i can make them for them and they'll pay for them. Lol.

I made this cake yesterday and it turned out great! The flavor is amazing but I was just wondering if the cake is intended to be dense. I expected it to be fluffier. It was great but I just want to know if there is possibly something I could have done differently.

I used an 8" spring form pan too.  Purchased from amazon .

I loved this except the cake was very dense and the batter was extemly thick. I followed the recipe but I'm not sure why it turned out that way. It's very heavy.
I added lemon juice to the frosting to give it more of a lemon flavor. Overall I enjoyed the cake.

Made this cake this weekend.  It was really good!  Cake was super dense and needed more lemon for my taste.  Cheesecake and icing was divine!!  Plan to make again, but will add more lemon to the cake.  And maybe and additional egg yolk to help with moistness.

Made this marvelous cake and it was a big hit. I candied my lemons to garnish the cake. I used buttermilk as the liquid and  the cake turned out perfect   Thank you for your wonderful recipes. I’m making the blueberry lemon curd cupcakes for an office party next week.

Vera.  I just loved this cake it tasted amazing.  The flavors were perfect together.  I have never made anything like this.  I read almost every comment to get all the tips u could use.  . This is truly a 10 STAR cake.  I made it with all 9 inch pans as that is all i had.  The cake was thinner but tasted perfect.  I will go out and buy all 8 inch pans now as it will be my go to cake.  Thank you all for the shares.  I wish i could figure out how to post the photos

This recipe looks delicious! I will try to cook this one, thanks for sharing it with us. :)

I’ve made this twice and it is so delicious and so, so pretty. The second time around I added a few drops of blue food coloring to the cheesecake so it would have a darker color like the photo. Used frozen blueberries in cheesecake and cake and it turned out great. The cake portion did take 45 min for me. And if making in the same day be sure to save the egg white, it’s called for in the cake portion. What a special recipe! I’m taking to our Mothers Day gathering tomorrow. I am anxious to try it with raspberries, which also go great with lemon.

I made this cake for  Memorial Day.  It is a test run for my graduation cake in August.  The smallest pair of pans I have are 9.5 inches. I did not divide the lemon cake batter portion. Instead, I made it all in one and then cut the cake in half layer.  Also, I don't have a food processor and I put it the blueberries and cream cheese in my blender in whip setting. I would pause and stir it myself until it was spinning smoothly. Still came out great. It is delicious and will replicate. See Brian's suggestion on transitioning the cheesecake.  I was lucky my aunt was with me and she brought me a transferring tool.  (link below). Otherwise, I was planning to follow  Brian's instructions above. (Thanks to Brian).   Nailed it. Excelsior! 



I made this cake for my brother’s birthday and it was fabulous!  Not too sweet, just great flavor.  I had plenty of frosting.  The colors of my cake were not nearly as vibrant as the pictures that you had, though.  Maybe I should have blended the cheesecake batter for a longer time., but it still tasted great!

I'm a little confused. The video just says bake for 45 min. So I put it in a pan with boiling water AND bake for 45 min in the oven?

looks delicious!!!! can't wait to make it.....but gonna wait til it's a bit cooler.....summer in the deep south, baking for two days is not exactly my idea of a good time!!!

Vera do you have the high altitude adjustments for the cheesecake and the cake please?

This was a fabulous dessert turned out perfectly . Wish I could post the pic.

I made this for my sisters birthday and it came out amazing. Gonna make this again today, but try it as a cupcake and see if it will hold up. The blueberry and lemon is such an amazing combination.

Thank you for sharing this delightfully easy, mouthwateringly delicious recipe. Have baked this cake several times since I first tried it a few weeks back and it’s been a huge success each time!

I made this cheesecake for a friend yesterday and it was absolutely delicious! It’s quite the process but definitely worth it. I used fresh berries for the cheesecake but I think frozen would give it more color.

I made this beautiful cake for Easter. I put the cake layers in the freezer for a couple hours to make it easier to assemble. It came together quite well. I did end up with  a copious amount of frosting. I used lemon extract in the icing and garnished with extra lemon zest. It was well liked.

This cake was insanely delicious and perfect in every way. For the cake I used the McCormick small batch pure vanilla extract (Find it on Amazon) and the frosting I used Nielsen-Massey Madagascar Bourbon pure vanilla extract (Find it on Amazon) and the cake/frosting both were absolutely incredible. It's a small cake with each layer being only 8". When I make this again, I will probably modify ingredient quantities to fit 9 inch pans to serve more guests. I guess I'm being presumptuous but I ABSOLUTELY will make this again!!

I made this cake recently and it was a big hit!  I actually made it over 3 days and it turned out great. I did the cheesecake one day, the two layers the next day, and the frosting the day I served it. I kept the layers in the frig.  I doubled the icing recipe and it made a lot!  I piled it on pretty thick and still had quite a bit leftover. Once making it and realizing how rich the dessert was it would have been fine without doubling it.  It was pretty time intensive and pricey to make so will save for special occasions!  It is a beautiful cake!

This was a spectacular cake in every way.  i made it over two days and it was perfect.  They are still raving about it!

Turned out perfect!  Wish I could post a picture.

I made this cake and it was amazing. The hardest part about it was that I read the comments and got nervous that it wouldn’t turn out. I used 9” pans because that’s what I had so I just lowered the cook times by a few minutes and checked on them. I doubled the icing as suggested by one comment and ended up with a whole bowl of icing that didn’t get used. Very good cake, will definitely make again!

The recipe is so amazing and the cakes look so delectable surely will try out this recipe this weekend with family. Thank you so much for sharing the recipe.

Awesome!!! I used 10 inch pans and rhey turned out great, just reduced the bake time and made a bit more frosting.

I'm a culinary instructor.  One of my pet peeves are students who follow a great recipe and fail, but state they followed it exactly!  NO THEY DID NOT!  In order to be successful with baking you need to understand how to properly measure your ingredients, don't make substitutions, have the correct baking pans, and understand your oven temperature.  This is a recipe that requires proper cooling time; overnight is best.  You can't rush the cooling and assembly process.   Also, you shouldn't go on a site and bash the recipe if you dont know what your doing in the first place.  How many times I've had a conversation like this with  "know it all, but failed anyway" students.  This recipe is amazing.  I made it;  it was perfect, and I'll make it again!  Thanks for sharing!

I tried this today.  My cheesecake came out about 1/2 inch thick and my cakes were maybe an inch thick.  My cheesecake is still raw on the bottom even after 1 hour cooking.  It's really gross.

I just made this recipe, and it turned out perfect! However, I did notice a few things that were completely left out in the recipe and video. The cheesecake layer needs a few frozen blueberries for the color. I did half fresh, half frozen and I got the color that is pictured. The cakes also need a few drops of yellow food coloring or food gel to get that desired yellow. The frosting turns a cream color in the video, but once put on the cake it's white. I dont know why she left out that you need to counteract the yellow in the frosting with a few small drops of violet food gel. It will create that nice white frosting she has. I also recommend cake flour over all purpose. It gives more stability to the cake and it doesn't come out tasting like bread/pound cake.

I have made this dessert several times for family and friends now and it is always a huge hit. I don't usually leave reviews but this recipe is worthy of one. It's so wonderfully addictive.

https://content.jwplatform.com/videos/2LNjeYaS.mp4

You have two delicious dessert, lemon blueberry cake with cream cheese frosting and delicious blueberry cheesecake, packed in one amazing treat. 

Lemon Blueberry Cheesecake Cake (video)

Soft, tender, and bursting with fresh blueberries, along with a lightly lemon flavor.

Blueberry Lemon Ricotta Tea Cake

C fresh blueberries (300 grams)

cornstarch (28 grams)

C butter, softened (227 grams)

C sugar (200 grams)

lemons

eggs, room temperature

C small curd cottage cheese (or ricotta) (250 grams)

C all-purpose flour (312 grams)

baking powder (16 grams)

salt (1.5 grams)

lemon juice (optional)

sugar,

Preheat the oven to 335°. Line a 9"...

Preheat the oven to 335°.  Line a 9" springform pan with parchment paper and grease the sides of the pan.

In a large mixing bowl, toss together the...

In a large mixing bowl, toss together the washed and dried blueberries and cornstarch until the berries are well coated.  Set aside.

In a large mixing bowl, cream together the...

In a large mixing bowl, cream together the butter, sugar, vanilla and lemon zest until light and fluffy, about 3 minutes.  Add the eggs, one at a time, and mix well after each addition.

Press the cup of cottage cheese through a...

Press the cup of cottage cheese through a sieve, scraping off of the bottom of the sieve.  Add the cottage cheese to the creamed ingredients and mix again until batter is mostly creamy.  (If using ricotta cheese, just add it directly to the butter mixture.)

In a separate bowl, combine the flour, baking...

In a separate bowl, combine the flour, baking powder, and salt.  Remove the creamed mixture bowl from the stand mixer and sift the dry ingredients into the batter, then fold with a spatula just until combined.

Gently stir in the lemon juice, if using...

Gently stir in the lemon juice, if using (highly recommended). Add 2 1/2 cups of the blueberries to the batter and fold them in.

Transfer the batter into the prepared pan and...

Transfer the batter into the prepared pan and spread the batter evenly to the edges.  Add the remaining 1/2 cup of blueberries over the top, pressing them down lightly.

Bake the cake in the preheated oven for...

Bake the cake in the preheated oven for 1 hour and 10 minutes to 1 hour and 30 minutes, or until a toothpick inserted inserted into the center comes out clean.  Remove the cake from the oven and cool for 10 minutes in the pan.  Remove cake from the springform pan and peel off the parchment paper.  Finish cooling on a rack.  Dust about 1 tablespoon of powdered sugar over the top of the cake after cooled.  Serve it warm or cool.

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