Moist Lemon Blueberry Cake

This lemon blueberry cake brings sunshine to any table with its bright citrus flavor and bursts of juicy blueberries. The incredible texture stays moist for days, and the simple cream cheese frosting adds just the right amount of tangy sweetness without overwhelming the delicate cake beneath. I developed this recipe during a summer when blueberries were overflowing at our local farmers market.

This has become my go to recipe whenever unexpected guests arrive. The first time I made it, my youngest daughter declared it better than birthday cake and now requests it for every special occasion regardless of season.

Ingredients

• All purpose flour forms the foundation of this light cake. Use gluten free if needed without compromising texture
• Sugar provides sweetness. Brown or coconut sugar adds caramel notes if preferred
• Baking soda creates the perfect rise when activated with acid
• White vinegar works with baking soda for leavening. You won't taste it in the final cake
• Olive oil keeps the cake incredibly moist without need for butter
• Lemon juice brings bright acidity and flavor throughout the cake
• Vanilla extract balances the tartness with warm aromatic notes
• Fresh blueberries burst with juicy flavor throughout. Frozen work perfectly too
• Cream cheese creates a tangy frosting that complements the bright cake
• Powdered sugar sweetens the frosting without graininess

Step-by-Step Instructions

Prepare Your Equipment

Preheat your oven to 350°F and prepare your cake pan with cooking spray or parchment. This critical step prevents sticking and ensures easy removal after baking. Use an 8inch round pan for the perfect thickness.

Mix Dry Ingredients

Combine flour, sugar, salt and baking soda in a large bowl. Whisk thoroughly to distribute the leavening agents evenly throughout. This prevents pockets of baking soda that could create bitter spots.

Add Wet Ingredients

Pour in oil, water, lemon juice and vanilla extract, stirring just until combined. The batter will be somewhat thin but this creates an exceptionally moist cake. Overmixing develops gluten and toughens the cake so stop when ingredients are just incorporated.

Fold In Blueberries

Gently incorporate blueberries using a spatula with a light hand. This preserves their shape and prevents the batter from turning purple. If using frozen berries, do not thaw them first as they will hold their shape better.

Bake To Perfection

Transfer batter to your prepared pan and bake for 35 to 40 minutes. The cake is done when a skewer inserted in the center comes out clean or with a few moist crumbs. Allow to cool completely in the pan before frosting.

Prepare Frosting

Beat cream cheese and butter until light and fluffy, about 2 minutes. This incorporates air for a silky texture. Gradually add powdered sugar while continuing to beat, adjusting consistency as needed with tiny amounts of water.

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My favorite part of this cake is the way the blueberries burst during baking, creating pockets of jammy goodness throughout. My grandmother always said a good cake should have surprises in each bite, and these blueberry jewels certainly deliver on that promise.

Converting To Layer Cakes

This versatile recipe easily scales up for impressive layer cakes. Simply double the ingredients for a two layer cake or triple for a three layer celebration cake. When building layers, allow cakes to cool completely before stacking to prevent the frosting from melting. For special occasions, I sometimes add thin lemon slices and fresh blueberries between layers for a stunning visual effect when cut.

Storage Solutions

Refrigeration is essential for this cake due to the cream cheese frosting. Store in an airtight container or wrapped well in plastic wrap for up to five days. The flavors actually intensify after a day, making this an excellent make ahead dessert. For longer storage, individual slices freeze beautifully for up to two months. Thaw overnight in the refrigerator for best texture and flavor preservation.

Seasonal Variations

While blueberries create a classic pairing with lemon, this adaptable recipe works wonderfully with other berries as seasons change. Try raspberries in early summer for a more intense berry flavor, or blackberries in late summer for deeper notes. During winter months when fresh berries are less available, fold in dried cranberries plumped in hot water for five minutes for a festive holiday variation.

Serving Suggestions

This bright cake shines at brunch alongside coffee or tea, creating an elegant but unfussy centerpiece. For dessert, serve slightly chilled with a dollop of whipped coconut cream or dairy free ice cream. When entertaining, cut into small squares and arrange on a tiered stand for an impressive afternoon tea presentation that looks far more complex than the simple preparation warrants.

Recipe FAQs

→ Can I make this lemon blueberry cake gluten-free?

Yes, you can easily make this cake gluten-free by substituting regular all-purpose flour with a gluten-free all-purpose flour blend. The recipe specifically mentions this substitution works well.

→ How do I store leftover lemon blueberry cake?

This cake needs to be stored in the refrigerator as it will spoil at room temperature. Keep it in a sealed container or covered in plastic wrap for up to 5 days. For longer storage, you can freeze individual slices in a ziplock bag for up to 2 months.

→ Can I use frozen blueberries instead of fresh ones?

Absolutely! The recipe specifically states that both fresh and frozen blueberries work well in this cake, so you can use whichever you have on hand.

→ Is the cream cheese frosting necessary?

No, the frosting is completely optional. According to the recipe notes, this cake tastes delicious even without frosting, so you can enjoy it plain if you prefer.

→ How can I make a layer cake version?

To make a layer cake, simply double all the ingredients for a two-layer cake or triple them for a three-layer cake, as noted in the recipe instructions.

→ What sugar alternatives can I use in this cake?

The recipe indicates that you can substitute regular sugar with either brown sugar or coconut sugar with good results.