Simple Lemon Blueberry Cake

I still remember the first time I made this simple lemon blueberry cake. It was a bright, sunny afternoon, and I wanted to bake something that tasted just like the weather felt. I gathered fresh lemons from the market and a pint of plump blueberries, and the whole house soon filled with the most wonderful citrusy aroma. Seeing the joy on my family’s faces as they took their first bite of this tender, flavorful cake was the best reward.

This recipe has since become a cherished favorite for everything from casual weekend treats to special celebrations. It’s composed of three incredibly moist cake layers, bursting with lemon flavor and dotted with juicy blueberries. The crowning glory is a light, cloud-like mascarpone whipped cream frosting, with a luscious swirl of lemon curd between the layers. While it looks like it came from a fancy bakery, I promise it’s a straightforward and enjoyable process for any home baker.

A Perfect Slice of Sunshine

• Incredibly Moist & Tender: The combination of vegetable oil, sour cream, and buttermilk creates a cake crumb that is unbelievably soft and stays moist for days.
• Bright, Fresh Flavor: With fresh lemon zest and juice in the cake and lemon curd in the filling, this cake has a vibrant citrus flavor that perfectly complements the sweet blueberries. It’s refreshing and not overly sweet.
• Stunning Presentation: The three-layer design with the fluffy white frosting makes for a truly impressive dessert. It’s a showstopper that’s perfect for birthdays, baby showers, or any special occasion.
• Lighter Frosting: If you find traditional buttercream too heavy or sweet, you’ll adore this mascarpone whipped cream. It’s light, airy, and just rich enough to feel decadent without overwhelming the cake.

Print

The Key Ingredients for This Cake

This simple lemon blueberry cake uses pantry staples to create something truly special. Here’s a look at the key players:

• Lemons: We use both the zest and the juice of fresh lemons. The zest, which contains the lemon’s essential oils, provides the most potent, bright lemon flavor. The juice adds a tangy kick that balances the sweetness.
• Blueberries: Fresh blueberries are best for this recipe. Tossing them in a bit of flour before adding them to the batter is a crucial step that helps prevent them from sinking to the bottom of your cake layers.
• Buttermilk and Sour Cream: These two ingredients are the secret to an incredibly tender and moist cake. Their acidity reacts with the baking powder to help the cake rise, and they add a subtle tang that deepens the overall flavor profile.
• Mascarpone Cheese: This Italian cream cheese is richer and softer than American cream cheese. When whipped with heavy cream, it creates a stabilized, incredibly smooth, and luscious frosting that’s less sweet than buttercream.
• Lemon Curd: While you can make your own, a good quality store-bought lemon curd works beautifully here. It adds an intense, concentrated layer of sweet and tangy lemon flavor between the cake layers.

Let’s Bake This Simple Lemon Blueberry Cake Step-by-Step

Step 1: Prepare the Oven and Pans

First things first, let’s get organized. Position a rack in the center of your oven and preheat it to 350°F (175°C). Prepare three 8-inch round baking pans by greasing the sides with butter or baking spray and lining the bottom of each with a circle of parchment paper. This double prep work guarantees your cakes will release perfectly every time.

Step 2: Mix the Wet Ingredients

In a large mixing bowl or the bowl of your stand mixer, combine the granulated sugar, vegetable oil, large eggs, and lemon extract. Beat on medium speed for about 2 minutes. You’re looking for the mixture to become well-combined, noticeably lighter in color, and slightly thickened. Next, zest two lemons directly into the bowl. Then, juice those same lemons to get 1/4 cup of fresh juice. Add the lemon zest, lemon juice, and sour cream to the batter and beat again until everything is smoothly incorporated. Remember to scrape down the sides and bottom of the bowl with a spatula to make sure no pockets of ingredients are left behind.

Step 3: Combine the Dry Ingredients and Buttermilk

In a separate, medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. This step is important for distributing the leavening agents evenly. Add half of this dry ingredient mixture to your wet ingredients. Mix on low speed until it just begins to combine. While the mixer is still on low, slowly stream in half of the buttermilk. Once that’s mixed in, add the remaining dry ingredients, followed by the remaining buttermilk. Mix only until all the flour streaks have disappeared. Be careful not to overmix; a few small lumps are perfectly fine.

Step 4: Fold in the Blueberries

In a small bowl, gently toss the fresh blueberries with 2 tablespoons of all-purpose flour. This light coating helps suspend the berries in the batter, preventing them from all sinking to the bottom during baking. Reserve a small handful of the floured blueberries for the top. Gently fold the rest of the blueberries into the cake batter using a rubber spatula until they are evenly distributed. Divide the batter evenly among your three prepared pans. An easy way to do this is with a kitchen scale, but you can also aim for about 1 2/3 cups of batter per pan. Sprinkle the remaining blueberries over the top of the batter in each pan.

Step 5: Bake the Cake Layers

Place the pans in the preheated oven and bake for 20-23 minutes. About halfway through the baking time, it’s a good idea to rotate the pans to promote even baking. You’ll know the cakes are done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Remove the cakes from the oven and let them cool in the pans on a wire rack for about 15 minutes before inverting them onto the rack to cool completely.

Step 6: Prepare the Mascarpone Frosting

For the best results, a little chill goes a long way. Place your mixing bowl and whisk attachment in the freezer for 5-10 minutes. Once chilled, add the cold mascarpone cheese to the bowl and beat on a medium-low speed just to loosen it up. With the mixer still on low, slowly pour in the cold heavy cream. The mascarpone will thin out and become liquidy at first—this is normal.

Once all the cream is added, increase the mixer speed to high and whip until soft peaks form. Add the powdered sugar and vanilla extract, mix on low to combine, then return to high speed and continue whipping until stiff, stable peaks form. Be careful not to over-whip, as the frosting can become grainy.

Step 7: Assemble and Decorate

Once your cake layers are completely cool, use a serrated knife or a cake leveler to trim the domes off the tops, creating a flat surface for stacking. Place a small dab of frosting on your cake stand or serving plate to act as glue. Center the first cake layer on top. You can either use a piping bag or an offset spatula to apply the frosting. Spread an even layer of the mascarpone frosting over the cake, creating a dam around the edge. Spread half of the lemon curd inside this dam. Place the second cake layer on top and repeat the process with another layer of frosting and the remaining lemon curd.

Add the final cake layer. Apply a thin layer of frosting all over the cake—this is called a crumb coat—and refrigerate for 20-30 minutes to set. Once chilled, apply the final, generous layer of frosting to the top and sides, smoothing it with an offset spatula or icing smoother. For a decorative touch, you can pipe rosettes on top and garnish with fresh lemon slices and a few extra blueberries. This cake must be stored in the refrigerator.

Molly’s Tips for a Flawless Cake

• Room Temperature Ingredients: For a smooth, well-emulsified batter, make sure your eggs, sour cream, and buttermilk are at room temperature. This helps them incorporate easily and creates a more uniform cake texture. A quick way to warm up eggs is to place them in a bowl of warm water for 5-10 minutes.
• Don’t Overmix the Batter: Once you add the flour, mix on the lowest speed and only until the ingredients are just combined. Overmixing develops the gluten in the flour, which can lead to a tough, dense cake instead of a light and tender one.
• The Flour-Toss Trick: The step of tossing blueberries in flour is non-negotiable! It absorbs some of the berry juice and creates a little friction, which is key to preventing them from all sinking to the bottom of the pan.
• Keep Everything Cold for the Frosting: The success of the mascarpone frosting depends on cold ingredients and tools. The mascarpone, heavy cream, bowl, and whisk should all be thoroughly chilled before you begin. This helps the fat in the cream and cheese emulsify and whip up into stable, stiff peaks.

Following these tips will help you create a bakery-worthy dessert. For more great recipes, check out all of our Cakes for your next baking adventure.

Fun Ways to Customize Your Cake

While this simple lemon blueberry cake is fantastic as is, it’s also a wonderful base for creativity. Here are a few ideas to switch things up:

• Different Berries: Swap the blueberries for an equal amount of fresh raspberries, chopped strawberries, or blackberries. A lemon-raspberry combination is particularly delightful.
• Other Citrus: Try using Meyer lemons for a slightly sweeter, less acidic flavor. You could also experiment with orange or lime zest and juice for a completely different citrus profile.
• Add Poppy Seeds: For a classic combination, add 2 tablespoons of poppy seeds to the dry ingredients for a lovely texture and nutty flavor that pairs beautifully with lemon.
• Simple Lemon Glaze: If you’re not in the mood for a full layer cake, you can bake this recipe in a 9×13-inch pan or a Bundt pan (adjusting the baking time accordingly) and top it with a simple glaze made from powdered sugar, lemon juice, and a splash of milk. This cake can easily be adapted for different occasions, just like many of our Seasonal & Holiday Cakes.

How to Serve and Enjoy Your Cake

This simple lemon blueberry cake is a delight on its own, but a few simple touches can make it even more special.

• With a Warm Drink: A slice of this cake is the perfect companion to a hot cup of coffee or a fragrant cup of Earl Grey tea. The bright lemon flavor cuts through the richness beautifully.
• A La Mode: For an extra decadent dessert, serve a slice slightly warmed (just a few seconds in the microwave) with a scoop of high-quality vanilla bean ice cream. The contrast of warm cake and cold ice cream is divine.
• Fresh Garnish: Don’t underestimate the power of a simple garnish. A few fresh mint leaves, some extra blueberries, and a curl of lemon zest on each plate add a professional touch and a fresh aroma.

If you’re planning a dessert table for a party, this beautiful layer cake would be a stunning centerpiece. It pairs wonderfully with lighter options. You could serve it alongside some of our No‑Bake & Cheesecakes for a fantastic dessert spread.

I Can’t Wait for You to Try This!

Baking this simple lemon blueberry cake is such a rewarding experience, from the moment you start zesting the lemons to the final, beautiful slice. It’s a recipe filled with bright flavors and happy memories, and I truly hope it brings as much joy to your kitchen as it does to mine. Whether you’re making it for a special person or just as a treat for yourself, it’s a bake that’s sure to impress. I hope you love this cake as much as my family does! Don’t forget to browse our other Cakes for more inspiration.

If you make this recipe, I would love to see it! Please share a photo and tag me on Instagram or leave a pin on Pinterest. Happy baking!