Lemon and Blueberry Cake is usually my go-to bake in the summer. The combination of zesty lemon and juicy blueberries is so refreshing. But this time, I made it in spring for a special reason - my beloved sister's birthday.
This cake is naturally fresh, bursting with blueberries and citrusy lemon zest. The texture is beautifully moist, yet still fluffy and light. One of my favourite things about it is the way the blueberries create a gorgeous marbled effect in the sponge.
This recipe was originally inspired by Sugar Geek, but I've made a few tweaks to suit my taste. Now, I am sharing my version with you.
Ingredients for the perfect Lemon and Blueberry Cake
The secret to a fluffy sponge
The key to a soft, tender cake lies in the ingredients. I always use cake flour because of its low protein content, which helps create a light texture. If you don't have any, you can make your own by mixing 110g of plain flour with 2 tablespoons of cornflour and sieving it.
I also use a combination of yoghurt and whole milk to keep the sponge extra moist. Greek yoghurt is my go-to, but if you prefer, you can substitute it with buttermilk or sour cream.
The addition of lemon zest and juice gives this cake its signature citrusy kick, balancing out the sweetness beautifully.
Preparing your cake tins
Before you start mixing, prepare your cake tins. You'll need two 8-inch tins or three 6-inch tins. I spray them lightly with vegetable or coconut oil and line them with baking paper to prevent sticking.
Preheat your oven to 160°C (fan assisted) while you prepare the batter.
How to make the cake batter
Mixing the wet ingredients
Start by dividing the yoghurt and milk mixture into two equal parts. In one part, add vegetable oil, mix well and set aside. In the other part, whisk together eggs, lemon zest and lemon juice, then set it aside as well.
Combining the ingredients
In the bowl of a stand mixer, combine cake flour, sugar, baking powder, baking soda and salt at low speed. Gradually add the softened butter cubes, one by one, while the mixer is still on low. Continue mixing until the dry ingredients are fully coated with butter, creating a sandy texture. This step helps develop a tender crumb and ensures an even distribution of fat throughout the batter.
Once the mixture reaches the right texture, add the yoghurt and oil mixture and beat at medium speed for two minutes. This step builds the cake's structure, creating a light and fluffy texture.
Next, with the mixer on low, slowly pour in the yoghurt, egg and lemon mixture down the side of the bowl to prevent splashing. Increase the speed to medium and mix for another 30 seconds, ensuring a smooth and well-mixed batter.
Baking the cake
Evenly divide the batter between your prepared tins and scatter the blueberries on top just before baking. There's no need to mix them in, as they will naturally sink into the cake as it bakes.
To prevent the blueberries from sinking too much, dust them with dry cake flour first. I do this by adding a tablespoon of flour to a colander filled with blueberries and giving it a few gentle shakes. This light coating helps them stay evenly distributed throughout the cake rather than all settling at the bottom.
One the blueberries are added, bake at 160°C for 40 minutes. Check if the cakes are done by inserting a skewer into the centre - if it comes out clean, they're ready.
Let the cakes cook in their tins for 10 minutes, then turn them out onto a wire rack. To lock in moisture, wrap the cakes in cling film and place them in the freezer for one two hours. This makes handling and decorating much easier later on.
How to make cream cheese frosting
This frosting is light, creamy, tangy and the perfect match for the cake's zesty flavours.
Ingredients for the frosting
You'll need cream cheese, double cream, icing sugar and vanilla extract.
The perfect texture
In a stand mixer, beat the cream cheese and icing sugar for one minute until smooth. Slowly add the double cream while the mixer is on low, then increase the speed to medium. Beat until stiff peaks form.
Be careful not to overheat, as the cream can split. Stop mixing as soon as you see it thicken up. After a few tries, you'll know exactly when to stop.
Homemade blueberry jam filling (optional)
I like to add a layer of homemade blueberry jam for extra flavour. This step is optional, but it adds an extra burst of fruitiness.
To make it, simmer fresh or frozen blueberries with lemon zest and two tablespoons of sugar over low heat for 15 minutes. Blend it slightly with a hand blender, no need to make it completely smooth.
Decorating your Lemon and Blueberry Cake
When it comes to cake decorating, let your creativity shine! Here's how I did mine:
Layering the cake
Place the first cake layer on a cake board or turntable. Pipe rings of frosting around the layer, leaving space in between for the blueberry jam.
Ad the second cake layer on top, then cover the entire cake with frosting.
Final touches
Smooth out the frosting using a cake scraper. For decoration, I mixed a small portion of frosting with freeze-dried blueberry powder and piped a flower in the centre.
To finish, I garnished the cake with fresh blueberries and lemon slices for a fresh, vibrant look.
A cake to remember
And that was my sister's birthday cake! She loved it, saying it was super moist, with just the right balance of sweetness and tanginess. The rich cream cheese frosting paired beautifully with the zesty lemon and juicy blueberries.
This Lemon and Blueberry Cake is perfect for spring and summer or anytime of the year, light, fruity and utterly delicious.
If you love baking, don't forget to check out more cake recipes in the baking section of my blog!
A light and fluffy Lemon and Blueberry Cake bursting with fresh blueberries and zesty lemon. Moist, velvety and perfectly balanced with a creamy cream cheese frosting, this cake is a refreshing treat for spring and summer, or any time around the year.
