This Zesty Lemon Blueberry Dream Cake is a true showstopper, offering a harmonious blend of bright, tangy lemon and sweet, juicy blueberries, all encased within a tender, moist cake and crowned with a luscious cream cheese frosting. It’s a dessert that perfectly captures the essence of spring and summer, with its vibrant flavors and stunning visual appeal. The cake itself is infused with fresh lemon zest and juice, giving it a delightful citrusy zing that is beautifully complemented by bursts of plump, fresh blueberries in every bite. The frosting, a creamy and tangy lemon-infused cream cheese concoction, provides the perfect counterpoint to the cake’s sweetness, creating a balanced and incredibly satisfying experience. The top is generously adorned with fresh, glistening blueberries, delicate lemon slices or wedges, and often elegant dollops of frosting, making it a feast for both the eyes and the palate.
What truly elevates this cake is the thoughtful layering of flavors and textures. The cake crumb is tender and airy, providing a delicate bed for the juicy blueberries. The lemon-infused simple syrup, often brushed onto the layers, ensures maximum moisture and an extra pop of citrus, making each forkful incredibly moist and flavorful. The cream cheese frosting is rich yet light, adding a delightful tang that cuts through the sweetness. This cake is not only delicious but also remarkably versatile; it’s elegant enough for a special celebration like a birthday, anniversary, or bridal shower, yet approachable enough for a delightful weekend treat. The combination of its fresh fruit, zesty lemon, and creamy frosting creates a refreshing yet indulgent dessert that is consistently a crowd-pleaser. The aroma of baking lemon and blueberries filling your kitchen is an added bonus, signaling the creation of something truly special and inviting. It’s a dessert that feels both celebratory and comforting, promising pure joy with every slice.
Ingredients:
For the Lemon Blueberry Cake:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks / 226g) unsalted butter, softened at room temperature
- 1 ¾ cups granulated sugar
- 4 large eggs, at room temperature
- 1 tablespoon fresh lemon zest (from about 2-3 medium lemons)
- ½ cup fresh lemon juice (from about 2-3 medium lemons)
- 1 cup buttermilk, at room temperature (or 1 cup milk + 1 tablespoon lemon juice, let sit 5 mins)
- 1 ½ cups fresh blueberries, rinsed and patted dry (do not use frozen directly, thaw and pat dry if so)
- 1 tablespoon all-purpose flour (for tossing with blueberries)
For the Lemon Simple Syrup (Optional, for extra moisture and flavor):
- ¼ cup granulated sugar
- ¼ cup water
- 1 tablespoon fresh lemon juice
For the Cream Cheese Frosting:
- 1 cup (2 sticks / 226g) unsalted butter, softened at room temperature
- 1 (8-ounce / 226g) package full-fat cream cheese, softened at room temperature
- 4-5 cups powdered sugar (confectioners’ sugar), sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons fresh lemon juice (for flavor and consistency)
- Pinch of salt
For Decoration:
- 1-2 cups fresh blueberries
- Thin lemon slices or wedges
- Optional: Sprig of fresh mint or edible flowers
Instructions:
- Prepare for Baking: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans. Line the bottoms with parchment paper circles. This ensures the cakes don’t stick.
- Combine Dry Ingredients: In a medium bowl, whisk together the 2 ½ cups all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Prepare Wet Ingredients (and Buttermilk if making): If not using pre-made buttermilk, combine 1 cup of regular milk with 1 tablespoon of lemon juice in a liquid measuring cup and let it sit for 5 minutes until it slightly curdles.
- Cream Butter and Sugar: In a large mixing bowl, using an electric mixer (stand mixer with paddle attachment or a hand mixer), cream together the softened unsalted butter and 1 ¾ cups granulated sugar on medium-high speed until light, fluffy, and pale, about 3-5 minutes. Scrape down the sides of the bowl as needed.
- Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition until fully incorporated. Beat in the 1 tablespoon fresh lemon zest and ½ cup fresh lemon juice.
- Alternate Dry and Wet Ingredients: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Mix until just combined after each addition. Be careful not to overmix, as this can lead to a tough cake.
- Fold in Blueberries: In a small bowl, toss the fresh blueberries with 1 tablespoon of all-purpose flour. This helps prevent them from sinking to the bottom of the cake layers. Gently fold the floured blueberries into the cake batter using a spatula until just evenly distributed.
- Bake the Cakes: Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula. Bake for 28-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
- Cool the Cakes: Remove the cakes from the oven and let them cool in their pans on a wire rack for 10-15 minutes. Then, carefully invert the cakes onto the wire rack, remove the parchment paper, and let them cool completely before frosting. Cakes must be completely cool, or the frosting will melt.
- Make the Lemon Simple Syrup (Optional): While cakes cool, in a small saucepan, combine ¼ cup granulated sugar, ¼ cup water, and 1 tablespoon fresh lemon juice. Bring to a simmer over medium heat, stirring until the sugar is dissolved. Remove from heat and let cool completely. Once the cakes are cool, brush the tops of each layer with the simple syrup.
- Prepare the Cream Cheese Frosting: In a large mixing bowl, using an electric mixer, beat the softened unsalted butter and softened cream cheese together on medium speed until smooth and creamy, about 2-3 minutes.
- Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until combined, then increasing to medium-high until light and fluffy. Beat in the vanilla extract, 1-2 tablespoons fresh lemon juice (add more or less to achieve desired consistency and lemon flavor), and a pinch of salt. Beat until well combined and fluffy.
- Assemble and Decorate the Cake:
- Place one cooled cake layer on your serving plate or cake stand. If using, brush with lemon simple syrup.
- Spread about 1 to 1 ½ cups of cream cheese frosting evenly over the top of the first layer.
- Carefully place the second cake layer on top. If using, brush with lemon simple syrup.
- Use the remaining frosting to generously frost the top and sides of the entire cake. You can smooth it with an offset spatula or create decorative swirls.
- Decorate: Arrange fresh blueberries artistically on top of the cake. Place thin lemon slices or wedges among the blueberries. If desired, pipe additional frosting swirls or dollops using a piping bag with a star tip, then nestle extra blueberries into them. Add a sprig of fresh mint or edible flowers for extra elegance.
- Chill and Serve: Refrigerate the cake for at least 30 minutes (or longer) to allow the frosting to set. This also helps meld the flavors.
- Slice with a sharp knife and serve chilled. Leftovers can be stored covered in the refrigerator for up to 3-4 days.
Enjoy this truly delightful and visually stunning Zesty Lemon Blueberry Dream Cake!