Baking A Cake: The Perfect Lemon Blueberry Cake Recipe

I recently came across an amazing recipe video on YouTube by Preppy Kitchen, where John Kanell walks us through the process of making an Easy Lemon Blueberry Cake. His enthusiasm and attention to detail make baking look effortless, and I couldn’t resist trying this zingy, flavorful treat. This cake blends the freshness of lemons with the sweet burst of blueberries, creating a moist and delicious dessert perfect for any occasion. Whether you’re a seasoned baker or a beginner, this guide—based on the video—will help you whip up this delightful cake with ease.

How to Make an Easy Lemon Blueberry Cake

This Lemon Blueberry Cake is a perfect balance of tart and sweet, with a tender, melt-in-your-mouth crumb. The recipe follows a reverse creaming method, making it practically foolproof and ensuring the cake stays light and fluffy.

Ingredients You’ll Need

For the cake:

• 2 cups (240g) all-purpose flour
• 1 and 2/3 cups (333g) granulated sugar
• 1/4 teaspoon kosher salt
• 1 1/2 teaspoons baking powder
• 3/4 cup (170g) unsalted butter, softened
• 1/2 cup (120ml) sour cream
• 1/2 cup whole milk
• 1 tablespoon lemon zest (from about 2 lemons)
• 3 tablespoons fresh lemon juice
• 3 egg whites
• 1 tablespoon vanilla extract
• 1 1/2 cups fresh blueberries (tossed in 1 tablespoon flour to prevent sinking)

For the buttercream:

• 1 1/2 cups (340g) unsalted butter, softened
• 6 cups powdered sugar
• 3 tablespoons fresh lemon juice
• 1/4 teaspoon kosher salt

For the blueberry reduction:

• 1 cup fresh blueberries
• 1 tablespoon sugar
• 1 tablespoon lemon juice
• 1 tablespoon water

Step-by-Step Instructions

1. Preheat and Prepare

Set your oven to 350°F (175°C). Butter and flour three 6-inch cake pans (or two 8-inch pans) and line them with parchment paper to prevent sticking.

2. Mix the Dry Ingredients

In a large mixing bowl, whisk together flour, sugar, salt, and baking powder. Reserve one tablespoon of this dry mixture and set it aside for coating the blueberries later.

3. Use the Reverse Creaming Method

• In a stand mixer, cream the butter with the dry ingredients on medium-low speed until it forms a crumbly texture.
• This technique helps coat the flour in fat, preventing gluten formation and resulting in a more tender cake.

4. Combine the Wet Ingredients

In a separate bowl, whisk together sour cream, milk, lemon zest, lemon juice, egg whites, and vanilla extract. This mixture will add moisture and flavor to the cake.

5. Mix Everything Together

• Slowly drizzle the wet mixture into the dry ingredients while mixing on low speed.
• Continue mixing until fully incorporated, scraping down the sides as needed.

6. Fold in the Blueberries

Toss the blueberries in the reserved tablespoon of flour to prevent them from sinking to the bottom. Gently fold them into the batter using a spatula.

7. Divide and Bake

• Evenly distribute the batter into the prepared cake pans.
• Bake at 350°F (175°C) for 30 minutes, or until the cakes are golden and a toothpick inserted in the center comes out clean.
• Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Making the Blueberry Reduction

While the cakes are baking, prepare a blueberry reduction to enhance the flavor.

1. In a small saucepan, combine blueberries, sugar, lemon juice, and water.
2. Simmer over medium-low heat, mashing the berries with a fork until they break down.
3. Cook until the mixture thickens to a jam-like consistency.
4. Strain the mixture to remove the skins, then set it aside to cool.

Making the Lemon Buttercream

1. In a stand mixer, beat butter until smooth and fluffy.
2. Gradually add powdered sugar in batches, mixing on low.
3. Slowly drizzle in lemon juice, then add the salt.
4. Beat on high speed for one minute until silky and smooth.
5. Divide a portion of the buttercream and mix in the blueberry reduction to create a beautiful blueberry frosting.

Assembling the Cake

1. Layer the Cake

• Place the first cake layer on a turntable or cake stand.
• Pipe a ring of lemon buttercream around the edges, then fill the center with blueberry buttercream.
• Repeat for the second layer and top with the final cake layer.

2. Frost the Cake

• Cover the entire cake with a thin crumb coat of lemon buttercream.
• Smooth the sides, allowing some blueberries to show through for a semi-naked effect.

3. Decorate with Frozen Blueberries

• Chill a handful of blueberries in the freezer to give them a frosted appearance.
• Arrange them on top of the cake for a beautiful finishing touch.

Final Thoughts: A Cake Worth Baking Again and Again

This Easy Lemon Blueberry Cake is truly a showstopper—soft, fluffy, and bursting with flavor. The lemon zest and juice add brightness, while the blueberries bring natural sweetness. The blueberry-infused buttercream is the perfect complement, making every bite a delightful experience.