Let's Get Baking.

🍋 A Bright, Buttery Bake Bursting with Flavor.

Let’s talk about a cake that’s truly a slice of sunshine—our Lemon Blueberry Cake.

It’s soft, buttery, dotted with juicy blueberries, and layered with the dreamiest lemon and blueberry buttercreams you can imagine.

This is the kind of dessert that makes you close your eyes and smile with the first bite.

We’ve baked it countless times and it’s always a hit. Whether it’s brunch, a birthday, or you’re just craving something fresh and fruity, this cake is here to impress—with both looks and flavor.

🫐 Why You’ll Love This Cake

• Bright & zesty lemon flavor from both juice and zest

• Plump blueberries baked right into the tender crumb

• Two types of buttercream—lemon and blueberry-lemon, for sweet-tart perfection

• Visually stunning with a swirl of frosting and a crown of blueberries on top

  
  

It’s basically summer in cake form—and we’re totally here for it.

🛒 What You’ll Need

🌟 Ingredients

For the Cake:

• ½ cup whole milk (room temperature)

• ½ cup sour cream (or plain Greek yogurt)

• 3 egg whites (room temperature)

• 3 tbsp fresh lemon juice

• 1 tbsp lemon zest

• 1 tbsp vanilla extract

• 2 cups all-purpose flour

• 1⅔ cups granulated sugar

• 1½ tsp baking powder

• ¼ tsp kosher salt

• ¾ cup unsalted butter (room temp)

• 1⅓ cups fresh blueberries (tossed with a bit of flour)

  
  

For the Blueberry Reduction:

• 1½ cups fresh blueberries

• 1 tbsp sugar

• 1 tbsp fresh lemon juice

• 1 tbsp water

  
  

For the Lemon Buttercream:

• 1½ cups unsalted butter (room temp)

• ¼ tsp kosher salt

• 6 cups confectioners’ sugar

• 3 tbsp lemon juice

• 
  

🧁 Let’s Bake!

Step 1: Prep Your Cake Pans

Preheat your oven to 350°F. Grease and flour three 6-inch cake pans. Or you can use two 8" pans if you prefer. For perfectly flat layers, wrap the pans with damp fabric cake strips if you have them—they’re a game-changer.

Step 2: Mix the Wet Ingredients

In a medium bowl, whisk together your milk, sour cream, egg whites, lemon juice, lemon zest, and vanilla. Set aside.

Step 3: Whisk the Dry Ingredients

Sift together the flour, sugar, baking powder, and salt. Take out one tablespoon of this mix and toss it with the blueberries to prevent them from sinking.

Step 4: Cream the Butter

In a stand mixer with the paddle attachment, beat the softened butter until it’s smooth and creamy—about 2 minutes. Add the dry ingredients and mix on low until it looks like wet sand.

Step 5: Bring It All Together

With your mixer running on low, slowly pour in the wet ingredients. Mix just until combined, then scrape down the bowl and mix again for another 30 seconds. Gently fold in the flour-coated blueberries.

Step 6: Bake!

Divide the batter evenly between the pans and bake for 30 minutes or until the tops spring back when touched. Cool the cakes in their pans for 15 minutes, then transfer to wire racks.

🫐 Make the Blueberry Reduction

Add 1 cup of the blueberries to a saucepan with lemon juice, water, and sugar. Simmer over medium heat until the berries burst. Mash slightly, then simmer until the mixture has reduced by half.

Strain out the skins and seeds, then chill the juice. Meanwhile, freeze the remaining ½ cup of blueberries for topping later—frozen berries have that gorgeous frosty look.

🍋 Make the Buttercream

Beat the butter and salt until light and fluffy. Gradually add the powdered sugar, scraping down the sides of the bowl occasionally. Mix in the lemon juice a tablespoon at a time until your frosting is perfectly smooth and bright.

Set aside about 1 cup of the frosting, then stir in the blueberry reduction a tablespoon at a time until you’ve got a pretty purple swirl of flavor.

🎂 Time to Assemble

Stack & Fill:

Place your first cake layer on a stand. Pipe a thick ring of lemon buttercream around the edge, then fill the center with blueberry buttercream. Repeat with the second layer.

Frost & Finish:

Frost the outside of the cake with lemon buttercream. For a more rustic “naked” cake look, use less frosting on the sides and scrape it down with an offset spatula.

Pipe decorative dollops of buttercream in a circle on top, then place those frozen blueberries inside the ring for a beautiful frosted berry finish.

Refrigerate for 20 minutes before slicing.

💡 Tips & Tricks

• Prevent blueberries from sinking: Toss them in lemon juice + a bit of flour before folding into the batter.

• Use cake strips for perfectly flat, evenly baked layers.

• Measure flour correctly! Use a kitchen scale or fluff it up with a spoon before leveling.

• Want to bake in larger pans? Double the recipe for 8-inch pans, triple for 9-inch.

  
  

🧾 Final Thoughts

This Lemon Blueberry Cake is light, fresh, and a total showstopper. It’s as fun to make as it is to eat—and you’ll love how those bright citrus and berry flavors dance together in every bite.

So go ahead—grab some lemons, scoop up those berries, and bake something unforgettable.

Because honestly, who wouldn’t want a little more sunshine on their dessert plate?