My blueberry lemon cake with lemon buttercream frosting is delicious, moist, and refreshing but not to fussy. The perfect spring/summer dessert.
I love all things lemon and when you add blueberries, this dessert hits a whole new level of flavor! Unlike most cakes, the eggs are separated. The yokes are creamed with the butter and sugar while the egg whites are beaten and folded into the batter. It gives the cake a light sponge cake texture.
The other unusual ingredient is greek yogurt. It makes the cake so moist and really pairs nicely with the lemon juice and zest. You can substitute buttermilk for the greek yogurt in a bind, but the yogurt is my favorite. My favorite greek yogurt brand is linked HERE.
Personally I love this cake refrigerated. The lemon buttercream frosting really sings when chilled. Serve it as dessert or a mid day snack.
My kids love this cake too. My 4 year old loves it so much she asked for it as her birthday cake. I don’t know a lot of 4 year olds that ask for blueberry lemon cake on their birthday, but that should testify to its flavor.
Blueberry Lemon Cake with Lemon buttercream Frosting
An old fashioned blueberry lemon cake recipe with lemon buttercream frosting. It's made with fresh blueberries, yogurt, and lemon juice for a sweet/tart refreshing dessert.
- 10 tbsp unsalted butter softened to room temperature
- 1 cup granulated sugar
- 3 large eggs seperated
- 2 cups all purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup plain greek yogurt
- 1 heaping cup fresh blueberries
- 1 whole lemon, juiced and zested
Lemon Buttercream Frosting
- 2 sticks or 1 cup unsalted butter room temperature
- 1 oz cream cheese room temperature
- 5 cups confectioners sugar
- 1.5 whole lemons juiced and zested- about 4 tbsp
1. Preheat oven to 350F. Butter and flour tow non-stick 9inch pans. Add parchment paper to bottoms of pan to ensure easy release.
2. Cream together butter and sugar till fluffy. Beat in egg yokes one at a time.
3. In a seperate bowl, beat egg whites until soft peaks form. set aside.
4. In a seperate bowl, combine yogurt, lemon juice, and zest.
4. Whisk together flour, baking powder, salt, and baking soda. Add the butter mixture alternately with the yogurt mixutre until well combined. Scrape down the bowl and fold in the whipped egg whites until no white streaks remain. Finally fold in the fresh blueberries.
5. Spread the bater evenly between the two cake pans.
6. Bake the cakes on he same oven rack for 25 minutes or until the center springs back when touched.
7. Let the cakes cool for 10 minutes before truning them out and coling them completely.
8. FROSTING: Frost the cakes when completely cooled. I place my first cake layer top side down. Frost the top and place the second cake layer on top - top side up. Add a generous amount of the frostin along the sides and top.
Note: I love this cake refrigerated. I find it extra refreshing. Also this cake would be really yummy with fresh raspberries vs blueberries.
I hope you find this cake perfect as is. If you bake it and make any alterations, I’d love to know. Leave me your variations in the comment section below.
If you like this recipe, you might also like my Peach blueberry thyme salad or my warm apple cake with vanilla sauce.Add to favorites or read later