Lemon Blueberry Cake: Easy Easter Dessert Recipe

The first time I baked Lemon Blueberry Cake for Easter, the kitchen smelled like pure sunshine. Bright lemon zest filled the air, and meanwhile the blueberries bubbled gently in the oven. Every slice looked soft and cheerful. Since then, this Lemon Blueberry Cake has become my go to spring dessert.

Why This Lemon Blueberry Cake Is the Perfect Easter Dessert

When it comes to Easter desserts Recipes, you want something light, fresh, and beautiful on the table. Lemon Blueberry Cake checks every box. The lemon brings a clean citrus flavor, and the blueberries add sweet little bursts in every bite.

Also, this Lemon Blueberry Cake feels festive without extra effort. You can bake it as a simple 9×13 sheet cake, or you can stack it into layers for a more elegant presentation. Either way, it slices neatly and serves about 15 people, which makes it perfect for gatherings.

Because spring flavors shine here, this cake balances sweetness and brightness so well. As a result, it never feels heavy after a big holiday meal.

Ingredients You’ll Need

Key Ingredients for the Cake

To make this Lemon Blueberry Cake, gather:

• 3 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup buttermilk, room temperature
• 1/3 cup fresh lemon juice
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 2 tablespoons lemon zest
• 2 teaspoons vanilla extract
• 4 large eggs, room temperature
• 2 cups fresh blueberries
• 2 teaspoons flour to coat blueberries

The cake flour keeps the crumb soft. Meanwhile, fresh lemon juice and zest give this Lemon Blueberry Cake its bright flavor.

Lemon Cream Cheese Frosting Options

For a 9×13 Lemon Blueberry Cake, use:

• 1/2 cup unsalted butter
• 8 oz cream cheese
• 1 teaspoon lemon juice
• 3 to 4 cups powdered sugar
• 1 tablespoon whipping cream if needed

For a layer Lemon Blueberry Cake, increase to:

• 3/4 cup unsalted butter
• 12 oz cream cheese
• 1 1/2 teaspoons lemon juice
• 4 1/2 to 5 1/2 cups powdered sugar
• 1 to 2 tablespoons whipping cream if needed

This frosting tastes creamy and slightly tangy, which pairs beautifully with the lemon cake layers.

Ingredient Substitutions and Helpful Notes

If you do not have cake flour, mix all purpose flour with a bit of cornstarch. It works well in this Lemon Blueberry Cake.

Whole milk can replace buttermilk, although the texture changes slightly.

You will likely need about three lemons for zest and juice. Also, use fresh blueberries whenever possible because frozen berries may bleed into the batter and extend baking time.

Always use full fat brick cream cheese. Otherwise, the frosting may turn too soft.

How to Make Lemon Blueberry Cake Step by Step

This Lemon Blueberry Cake takes about 35 minutes to prep, 30 minutes to bake, and about 1 hour to cool.

Preparing the Batter

First, bring butter, eggs, and buttermilk to room temperature. Meanwhile, heat your oven to 350°F and prepare a 9×13 pan or three 8 inch round pans.

In one bowl, mix flour, baking powder, baking soda, and salt. In another bowl, combine buttermilk with lemon juice and set it aside.

Next, beat butter, sugar, and lemon zest until light and fluffy. Then add vanilla. After that, mix in eggs one at a time.

Now alternate adding dry ingredients and the buttermilk mixture. Mix gently and stop once combined. Overmixing can make the Lemon Blueberry Cake dense.

Folding in Blueberries the Right Way

Toss blueberries with 2 teaspoons flour. Then gently fold them into the batter using a spatula.

Fold slowly and carefully. As a result, the berries stay evenly distributed and do not sink to the bottom.

Baking Times for Sheet Cake and Layer Cake

Pour the batter into prepared pans.

Bake 30 to 35 minutes for a sheet cake. However, bake 25 to 30 minutes for round pans.

Insert a toothpick into the center. If it comes out clean, remove the Lemon Blueberry Cake from the oven and cool completely before frosting.

Making the Lemon Cream Cheese Frosting

Beat butter until smooth. Then add cream cheese and beat until creamy.

Next, mix in lemon juice. Slowly incorporate powdered sugar until smooth. If the frosting feels too thick, add whipping cream a little at a time.

Frosting a Sheet Cake

Spread frosting evenly over the cooled Lemon Blueberry Cake. Use gentle swirls for a simple finish.

You can top with extra lemon zest or a handful of fresh blueberries for decoration.

Frosting and Assembling a Layer Cake

Chill cake layers before assembling. Then trim the tops for even stacking.

Spread frosting between each layer. After stacking, frost the outside evenly. As a result, your Lemon Blueberry Cake looks polished and ready for the Easter table.

Tips for Perfect Results Every Time

Preventing Dense or Dry Cake

Always measure flour correctly by spooning it into the cup and leveling it. Too much flour can dry out the Lemon Blueberry Cake.

Also, mix gently once you add flour. Overmixing develops too much gluten.

Room temperature ingredients blend better, so do not skip that step.

Getting Clean, Even Layers

Chill layers before trimming. Then use a serrated knife to level the tops.

Wipe the knife between cuts for clean edges. Meanwhile, rotate the cake stand while frosting to keep the finish smooth.

Variations and Serving Ideas

Turn this Lemon Blueberry Cake into cupcakes by filling liners two thirds full. Bake 16 to 20 minutes at 350°F.

For a lighter option, skip the cream cheese frosting and serve with whipped cream.

If you enjoy spring flavors, you might also love Mini Lemon Blueberry Cheesecakes or the plant based Vegan Lemon Blueberry Cake – Easy, Moist & Irresistible.

Storage, Make Ahead, and Freezing Instructions

Store unfrosted Lemon Blueberry Cake layers at room temperature for up to one day. You can also refrigerate them for one day.

For longer storage, wrap layers tightly and freeze up to two months.

Once frosted, refrigerate the cake. However, bring slices to room temperature before serving so the texture softens.

Nutrition Insight for This Recipe

Each slice of Lemon Blueberry Cake from a 9×13 pan with frosting contains about 534 calories. It includes 71 g carbohydrates, 6 g protein, 26 g fat, and 16 g saturated fat. You also get about 50 g sugar and 198 mg sodium.

FAQs About Lemon Blueberry Cake

More Such Recipes

• Carrot Cake Cheesecake Bites | Easy & Amazing Easter Dessert
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• Easter Cookies Recipe: Soft, Chewy, and Colorful for Spring
• Easter Egg Peach Peanut Butter Haystacks | Easy & Delicious Treat
• Easter Egg Cheesecake | Amazing No-Bake Spring Treat

Conclusion

Lemon Blueberry Cake brings brightness, flavor, and beauty to your Easter table. It tastes fresh, looks cheerful, and slices perfectly for sharing. Whether you bake it as a sheet cake or as layers, this Lemon Blueberry Cake delivers spring in every single bite.

For more Easter desserts Recipes and spring baking ideas, follow along on Pinterest and join our community on Facebook.

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