This lemon blueberry cake is the ultimate dessert! It’s super easy to make, incredibly moist, packed with fresh blueberries, filled with homemade blueberry jam, and topped with a luscious blueberry lemon cream cheese frosting.
Why You’ll Love This Blueberry Lemon Cake
- Bursting with Blueberry Flavor: Fresh blueberries and homemade blueberry jam give this cake an amazing fruity taste.
- Lemony Goodness: Lemon zest in the batter and frosting adds a zesty, fresh lemon flavor.
- Super Moist Cake: This cake is so moist and, combined with the cream cheese frosting, it melts in your mouth.
Blueberry Lemon Cake
Ingredients
For the Blueberry Jam:
- 18 oz fresh blueberries
- ¾ cup granulated sugar
- 1 tablespoon fresh lemon juice
For the Blueberry Lemon Cake:
- 2 ¼ cups all-purpose flour spooned and leveled
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 10 tablespoons unsalted butter softened
- 1 ½ cups granulated sugar
- 3 eggs room temperature
- 2 tablespoons lemon zest
- 1 cup buttermilk room temperature
- 9 oz fresh blueberries
- 1 tablespoon all-purpose flour for tossing the blueberries
For the Blueberry Lemon Frosting:
- ¾ cup unsalted butter softened
- 4 oz cream cheese softened
- ¼ cup blueberry jam
- 3 ½ cups powdered sugar
- 1 tablespoon lemon zest
Instructions
For the Blueberry Jam:
- Blend the blueberries until smooth.
- In a large pot, combine the blueberry puree, sugar, and lemon juice.
- Simmer over medium-low heat, stirring occasionally, until thickened (about 35-45 minutes).
- Remove from heat and let cool completely.
For the Cake:
- Preheat oven to 350°F (175°C). Grease and line either three 6-inch cake pans or two 8-inch pans with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugar with an electric mixer on high speed until fluffy (about 3-4 minutes).
- Add the eggs and lemon zest, mixing on medium-high speed until smooth and slightly fluffy (about 2-3 minutes). Scrape the bowl as needed.
- Alternate adding the flour mixture and buttermilk to the butter mixture, mixing on low speed just until combined and smooth.
- Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter.
- Divide the batter evenly among the prepared pans.
- Bake for 33-36 minutes (for 6-inch pans) or 28-32 minutes (for 8-inch pans), until a toothpick comes out clean. Cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
For the Frosting:
- Whip the butter on high speed with an electric mixer until pale and fluffy (about 5-10 minutes).
- Add the cream cheese and mix on medium-high speed until combined (1-2 minutes).
- Mix in the blueberry jam on medium speed.
- Gradually sift in the powdered sugar, mixing on low speed until combined, then on medium speed until smooth.
- Add the lemon zest and mix on high speed until the frosting is light and fluffy (1-2 minutes).
Assembling the Cake:
- **Filling the Cake:** Place a dollop of frosting on your cake turntable and add the first cake layer. Spread a thin layer of frosting on top and even it out. Pipe a border of frosting around the edges, then add about ¼ cup of blueberry jam in the center. Repeat with the next layer.
- **Creating a Crumb Coat:** Add the final layer of cake and cover the outside with a thin layer of frosting. Smooth it out with a cake scraper. Chill the cake for 30 minutes.
- **Final Layer of Frosting:** After chilling, apply a thicker layer of frosting, smoothing it with a cake scraper for an even finish. Chill for another 20-30 minutes if needed.
- **Decorating the Cake:** Top with fresh blueberries and lemon slices.