Blueberry lemon cake. Sunshine-sweet lemon blueberry layer cake dotted with juicy berries and topped with lush cream cheese frosting. It's not too sweet and not too tangy, but just right. The only cake you need all spring.

Paleo Lemon Blueberry Cake is gluten-free, dairy-free and the perfect spring and summer cake recipe. It's bright, lemony and covered in a heaping amount of fresh blueberries. This Lemon Blueberry Cake is another one that's been a long time in the making — I just never got around to it. You can have Blueberry lemon cake using 10 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Blueberry lemon cake

It's 2 cups of all-purpose flour.
You need 2 tsp of baking powder.
You need 1/2 of salt.
It's 2 of eggs.
It's 1 of sugar.
Prepare of Zest of one lemon.
You need 1/3 of oil.
You need 1/4 of yoghurt.
Prepare 1 tsp of vanilla.
Prepare 1 cup of frozen or fresh blueberries.

But I wanted something pretty, light, and delicious for spring, so I thought it would be. Blueberry Lemon Cake is a delicious refreshing cake perfect for summer. Three layers of blueberry buttery cake bursting with lemon flavor and filled with a delicate lemon swiss meringue buttercream. This cake is beyond moist, with the perfect zing from lemon zest and juice.

Blueberry lemon cake instructions

Mix all the wet ingredients together.
Sift the dry ingredients over it.
Fold the blueberries into the batter (ps. If using frozen mix 2 tbsp of flour before adding to the batter).
Bake for 50-60 minutes.

I divided my buttercream into two batches; one is flavored with a blueberry reduction while the other is all lemon. If your Lemon Blueberry Cake didn't rise, there could be the following reasons: wrong or too little flour or the wrong oven temperature. This Lemon Blueberry Cake is extra lemony thanks to the lemon juice, zest, and extract in the batter and frosting. Ricotta cheese in a pound cake? This soft and fluffy lemon blueberry cake is a show-stopper of a dessert.