Desserts

Lemon Blueberry Cake

Chef Olivia

January 11, 2026
3 min read

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why make this recipe

Lemon Blueberry Cake is a delightful treat that combines the fresh flavors of lemon and blueberry. Perfect for birthdays, picnics, or just a family dessert, this cake is sure to impress everyone. The zesty lemon and sweet blueberries work together beautifully, making each bite a burst of flavor. Plus, it’s not overly complicated, so you can easily whip it up for any occasion.

how to make Lemon Blueberry Cake

Ingredients :

2 cups all-purpose flour
1 1/2 cups sugar
1/2 cup unsalted butter, softened
1 cup milk
3 eggs
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon lemon zest
1 cup blueberries (fresh or frozen)
1 cup lemon curd
1 cup mascarpone cheese
1/4 cup powdered sugar
1 teaspoon vanilla extract

Lemon Blueberry Cake

Directions :

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the milk and lemon zest.
In another bowl, whisk together flour, baking powder, and salt. Gradually add to the butter mixture until just combined. Fold in the blueberries.
Divide the batter between the prepared cake pans and smooth the tops.
Bake for 25-30 minutes or until a toothpick inserted comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
For the frosting, beat together mascarpone cheese, powdered sugar, and vanilla extract until smooth.
Once cakes are cool, spread lemon curd between the layers and on top, then frost the sides with mascarpone frosting.
Serve and enjoy!

how to serve Lemon Blueberry Cake

Lemon Blueberry Cake is best served fresh. You can slice it and enjoy it on its own or pair it with a cup of tea or coffee. It also makes a great dessert for gatherings when you want to impress your guests with something special.

how to store Lemon Blueberry Cake

To store your Lemon Blueberry Cake, place it in an airtight container or wrap it with plastic wrap. Keep it in the refrigerator for up to 4 days. If you want to keep it longer, you can freeze the cake for up to 3 months. Just make sure to wrap it well to avoid freezer burn.

tips to make Lemon Blueberry Cake

Use fresh blueberries for the best flavor, but frozen ones will work too.
Make sure your butter is softened for easy mixing.
Don’t overmix the batter after adding the flour; this helps keep the cake light and fluffy.
You can add more lemon zest if you really love a strong lemon flavor.

variation

If you want to switch things up, try adding a layer of whipped cream on top before serving. You can also mix in some nuts like walnuts or pecans for added texture.

FAQs

Can I use other fruits instead of blueberries?
Yes! You can substitute strawberries, raspberries, or even peaches if you prefer.

Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it in the fridge. Just frost it the day you plan to serve.

What can I use if I don’t have mascarpone cheese?
You can use cream cheese as a substitute; just mix it with a little bit of heavy cream to achieve a similar texture.