There’s just something magical about the combination of lemon and blueberry, don’t you think? It’s like sunshine on a plate, a sweet-tart celebration of flavors that’s impossible to resist. This lemon blueberry cake is one of those desserts that instantly brightens up any occasion, from a casual family dinner to a special celebration. With its moist lemon-infused layers, pops of juicy blueberries, and fluffy mascarpone frosting, it’s as beautiful to look at as it is to eat.

I first made this cake for a close friend’s baby shower. It was one of those days when the house smelled like citrus zest, and blueberries kept “mysteriously” disappearing from the counter (my little one was the culprit!). When the cake was finally unveiled at the party, the ooohs and aaahs were everything. The layers, the frosting, the tangy lemon curd in the middle—it was a showstopper. Now, this recipe is my go-to whenever I want to make something that feels both elegant and homey. Trust me, it’s worth every bite.

A little history behind lemon blueberry cake

Lemon and blueberry might seem like a modern pairing, but both ingredients have deep culinary roots. Lemon has been a cornerstone of Mediterranean cooking for centuries, prized for its ability to brighten dishes with its tangy zest and juice. Blueberries, on the other hand, are native to North America and were a staple in Indigenous diets long before they became a baking favorite. Combining these two ingredients became popular in the 20th century as blueberries gained prominence in baked goods like muffins and pies. Today, the pairing has become a classic, blending the tartness of lemon with the sweetness of blueberries for an irresistible balance.

Let’s talk ingredients: the stars of the show

Lemons: The lemon zest and juice in this recipe bring a fresh, vibrant flavor that’s unmistakable. If you don’t have fresh lemons, you can use bottled lemon juice in a pinch, but the zest is non-negotiable for that citrusy punch. Look for lemons that feel heavy for their size—they’ll be the juiciest!
Blueberries: Fresh blueberries work best here, adding bursts of sweetness and color. If fresh aren’t available, frozen blueberries will do the trick; just toss them in a bit of flour to prevent them from sinking to the bottom of the batter.
Buttermilk: This adds a subtle tang and keeps the cake incredibly moist. No buttermilk on hand? No worries—just mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar, let it sit for 5 minutes, and voilà, homemade buttermilk!
Mascarpone cheese: The frosting’s creamy star! Its mild flavor pairs beautifully with the lemon curd and whipped cream. If you can’t find mascarpone, cream cheese can be used, but it will have a slightly tangier flavor.
Lemon curd: This luscious spread is layered between the cake for a pop of tartness. You can use store-bought or make your own if you’re feeling ambitious.

Essential tools for success

You don’t need a ton of fancy tools to make this cake, but a few key items will make your life easier:

8-inch round cake pans: Three of them, so you can bake all the layers at once. If you only have two pans, you can bake in batches.
Parchment paper: A lifesaver for ensuring your cake doesn’t stick to the pans.
Offset spatula: This is your best friend for frosting a cake. A butter knife will work in a pinch, but trust me, an offset spatula makes it so much easier.
Electric mixer: Whether it’s a stand mixer or a hand mixer, you’ll need it for whipping the frosting and beating the batter.

Step-by-step: My foolproof method for lemon blueberry cake

Prepping the pans and oven: Start by preheating your oven to 350°F and lining your cake pans with parchment paper. Grease the sides well so the cake layers pop out easily later.
Mixing the wet ingredients: In a large bowl, beat the sugar, oil, and eggs until the mixture turns light and fluffy. Add the lemon extract, zest, and juice, followed by the sour cream. This step infuses the batter with lemon flavor from the very beginning.
Incorporating the dry ingredients: Combine your flour, baking powder, and salt in a separate bowl. Gradually add it to the wet mixture, alternating with buttermilk, to ensure a smooth batter. Don’t overmix—just stir until combined.
Folding in the blueberries: Toss the blueberries with a bit of flour to keep them from sinking. Gently fold them into the batter, but save a small handful to sprinkle on top before baking.
Baking: Divide the batter evenly between the pans, sprinkle those reserved blueberries on top, and bake for 20-23 minutes. Rotate the pans halfway through for even baking. Once a toothpick comes out clean, you’re golden!
Cooling the cakes: Let the layers cool in their pans for 10 minutes before transferring them to a wire rack. They need to cool completely before you frost them—trust me, warm cakes and frosting don’t mix.
Whipping up the frosting: Chill your mixing bowl and whisk attachment for a few minutes before starting. Beat the mascarpone until smooth, then gradually add the heavy cream, powdered sugar, and vanilla. Whip until stiff peaks form—you want it to hold its shape when you lift the whisk.
Assembling the cake: Level the cake layers if needed, then stack them up, spreading frosting and lemon curd between each layer. Apply a crumb coat, chill the cake for 10-15 minutes, and then finish frosting. Use an offset spatula to smooth the sides or add texture.

Variations and twists to try

Gluten-free: Swap the all-purpose flour for a 1:1 gluten-free baking blend.
Vegan: Use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and coconut cream in place of mascarpone and heavy cream.
Seasonal fruits: Replace blueberries with raspberries, blackberries, or even diced strawberries for a different flavor profile.
Coconut twist: Add shredded coconut to the batter and sprinkle some on top of the frosting for a tropical vibe.

Serving and presentation tips

This cake deserves a little fanfare! Garnish the top with lemon slices, fresh blueberries, or even a few sprigs of mint. Serve slices with a dollop of extra lemon curd or a scoop of vanilla ice cream for an indulgent treat.

Drink pairings to complement the cake

A cup of earl grey tea or a glass of sparkling lemonade pairs beautifully with the bright citrusy flavors of this cake. If you’re in the mood for something stronger, a chilled glass of prosecco or a limoncello spritz is perfection.

Storage and reheating tips

Store the cake in the refrigerator, covered, for up to 3 days. If you’ve sliced it, press a piece of plastic wrap against the exposed cake to keep it from drying out. To serve, let it sit at room temperature for 15-20 minutes to take the chill off.

Scaling the recipe

For a smaller cake, halve the ingredients and bake in two 6-inch pans. For a larger crowd, double the recipe and use 9-inch pans, but adjust the baking time slightly and keep an eye on it.

Frequently asked questions

Can I use frozen blueberries?
Yes, just toss them in flour before folding them in to prevent them from sinking.
Do I need to refrigerate the cake?
Yes, because of the mascarpone frosting, this cake needs to be stored in the fridge.
What if I don’t have mascarpone?
Cream cheese is a great substitute, though it will have a tangier flavor.
Can I make the cake layers ahead of time?
Absolutely! Bake the layers a day in advance, wrap them tightly, and store them at room temperature or freeze for up to a month.
Why did my frosting curdle?
Mascarpone needs to stay cold, so don’t overbeat it or let it sit out too long before whipping.

Lemon Blueberry Cake Recipe