Dessert

Lemon Blueberry Cake Recipe

ByClara Bennett October 11, 2026October 11, 2026

Introduction

This Lemon Blueberry Cake is a bright and moist treat perfect for spring and summer gatherings. Bursting with fresh blueberries and zesty lemon flavor, it’s a delightfully fresh twist on a classic layer cake. Simple to make and beautifully decorated with lemon frosting, it’s sure to impress.

A slice of two-layer yellow sponge cake sits on a white plate with ridged edges, placed on a white marbled surface. The cake layers are light golden yellow with a soft, airy texture. Between the layers is a thin layer of cream filling interspersed with dark purple and red berries, likely blueberries or blackberries, some of which are slightly juicy and seep a bit into the cake. The top layer is frosted with a smooth, light cream that extends slightly down the sides. Three fresh blueberries rest on the plate beside the cake slice. In the background, part of another white plate with more cake and some blueberries is slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour
1 1/4 cups granulated sugar
1/4 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk
1/4 cup fresh lemon juice
2 1/2 tablespoons lemon zest
4 large eggs (at room temperature)
1 teaspoon vanilla extract
1/2 cup unsalted butter (softened)
1/4 cup unsweetened applesauce
1/4 cup vegetable oil
2 1/3 cups fresh blueberries
Lemon frosting (for decorating)

Instructions

Step 1: Preheat your oven to 350°F. Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper for easy removal.
Step 2: In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until evenly combined.
Step 3: In a separate bowl, whisk the buttermilk, fresh lemon juice, lemon zest, eggs, and vanilla extract until the mixture is smooth.
Step 4: Cream the softened butter, applesauce, and vegetable oil together until smooth and fluffy.
Step 5: Gradually add the dry ingredients to the creamed mixture, alternating with the wet ingredients, beginning and ending with the dry. Mix until just combined.
Step 6: Gently fold the fresh blueberries into the batter, being careful not to crush them.
Step 7: Divide the batter evenly among the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Allow cakes to cool in the pans for 10 minutes, then invert onto wire racks to cool completely.
Step 9: Once cooled, stack the cake layers and decorate with lemon frosting as desired.

Tips & Variations

Use fresh blueberries for the best texture and flavor, but frozen can work—just don’t thaw them to avoid excess moisture.
For extra lemon punch, add a teaspoon of lemon extract to the frosting.
Applesauce helps keep the cake moist, but you can substitute it with Greek yogurt if preferred.

Storage

Store the assembled cake covered tightly in the refrigerator for up to 3 days to keep it fresh. If storing unfrosted layers, wrap them well in plastic wrap and freeze for up to 2 weeks. Bring to room temperature before frosting and serving. Leftover slices can be reheated briefly in the microwave for a soft, warm treat.

How to Serve

A two-layer light yellow cake with a smooth cream frosting covering the top and sides, topped with a small pile of fresh dark blue blueberries at the center. Between the two cake layers is a thin layer of cream and visible blueberries mixed with a red jam-like filling. The cake sits on a white speckled plate with a silver spatula with a wooden handle placed next to it; the spatula has a couple of blueberries on and near it. The background features a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without buttermilk?

If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 3/4 cup of milk. Let it sit for 5 minutes before using.