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Elevate your cheesecake with a sweet and tangy blueberry and lemon filling and tasty strudel topping. 

lemon blueberry cheesecake bars

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Lemon-Blueberry Cheesecake Bars

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Canned pie filling creates the fruity wow for an easy layer cake.

blueberry lemon cake

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Blueberry-Lemon Cake

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Wake up to the delightful aroma of our Lemon-Blueberry Scones, a citrus-infused treat studded with juicy blueberries. These scones offer a perfect balance of zesty lemon and sweet berry flavors, making them an irresistible addition to any breakfast or brunch spread. With a tender crumb and a hint of vanilla, each bite is a burst of freshness that will brighten your day. Whether enjoyed warm from the oven or at room temperature, these scones are sure to become a family favorite.

lemon blueberry scones

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Lemon-Blueberry Scones

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Our&nbsp;Lemon-Blueberry Cupcakes combine the bright,&nbsp;citrusy flavor of fresh lemon&nbsp;with the sweet, juicy pop of&nbsp;ripe blueberries. These easy-to-make cupcakes&nbsp;use a convenient&nbsp;lemon cake mix&nbsp;as a base, making them incredibly simple to whip up. Topped with a luscious&nbsp;lemon cream cheese frosting, these&nbsp;fluffy cupcakes&nbsp;offer a perfect balance of tart and sweet. Bring the taste of pure joy to your table with these delightful cupcakes!

lemon blueberry cupcakes

lemon-blueberry-cupcakes

Lemon-Blueberry Cupcakes

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It’s hard to beat a light, fruity ice cream pie on a hot summer’s day. It doesn’t get much lighter and fruitier than frozen lemon sherbet and fresh blueberries on a vanilla wafer cookie crust.

blueberry topped lemon ice cream pie

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Blueberry-Topped Lemon Ice-Cream Pie

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This perfect springtime celebration cake is as pretty as it is easy. Lemon poppy seed cake bursting with fresh blueberries gets a lemony powdered sugar glaze. Whether for Mother’s Day, Easter or any spring celebration, it’s a perfect addition to the table.

blueberry lemon poppy seed bundt cake

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Blueberry-Lemon Poppy Seed Bundt Cake

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Cream cheese, lemon and juicy blueberries give this easy make-ahead French toast bake fresh spring flavor with the right amount of decadence.

overnight blueberry lemon cream cheese french toast

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Overnight Blueberry-Lemon-Cream Cheese French Toast

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With a name like Glazed Lemon-Blueberry Loaf, you know you’re in for a treat. Tangy and sweet, thanks to the fresh blueberries and lemon juice, the secret to this recipe is stirring sour cream (or plain yogurt) into the batter for an ultra-moist crumb! And because this is lemon-blueberry bread, we couldn’t resist upping the flavor with a lemon-extract and powdered sugar glaze on top—don’t skip it, really! True lemon lovers might want to add an garnish of fresh zest for an extra pop of citrus.

glazed lemon blueberry loaf

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Glazed Lemon-Blueberry Loaf

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Looking for a delicious dessert with less added sugar? This lemon blueberry cake is the perfect choice, made with 25% less sugar in the mix and no artificial sweeteners. It offers all the bright, tangy flavors of lemon and sweet blueberries in a moist, tender cake—ideal for any occasion. Whether you're celebrating a special event or simply enjoying a sweet treat with family and friends, this lower sugar cake will satisfy your cravings without sacrificing taste.What makes this cake even better is that it can be enjoyed year-round, regardless of the season. While fresh blueberries are in peak season during the summer months, it’s easy to enjoy this cake all year long. When fresh blueberries are abundant, you can use them straight from the farmers’ market or grocery store. However, don’t worry if they aren’t in season—frozen blueberries can work just as well with a few simple tweaks.Lemons, too, are available year-round, so you can easily whip up this cake whenever you’re in the mood for something sweet and zesty. The vibrant lemon flavor shines through in every bite, whether you're using fresh lemons from your backyard or store-bought lemons during the off-season.This lemon blueberry cake is not only a treat for the taste buds but also a flexible and satisfying dessert that you can enjoy no matter the time of year. It’s a wonderful way to enjoy the bright, refreshing flavors of summer even in the colder months. So, whether you’re using fresh or frozen fruit, this cake is sure to delight every time.

lemon blueberry cake

Make this moist lemon blueberry cake with Betty Crocker™ Lower Sugar Cake Mix and cream cheese, topped with real whipped cream and fresh blueberriaes.

One medium lemon typically yields about 3 tablespoons of juice and 2 to 3 teaspoons of grated lemon peel. If you have leftovers, store the citrus peel or juice in the refrigerator for future recipes. For the best results, use a <a href="https://oxo.x57o.net/xkxnBv">microplane</a> (sometimes called a zester) to grate the lemon zest. For a more decorative peel to top the cake, try using a bartender's zester or 'channel knife' to remove it in beautiful strips. For more ways to get the most out of your lemons, explore our collection of <a href="https://www.bettycrocker.com/how-to/learn-to-hack-a-lemon-for-these-five-major-flavor-boosters">Lemon Flavor Hacks</a>.

Heavy whipping cream whips more quickly and achieves more volume when both the cream and equipment are cold. For best results, place the bowl and beaters in the freezer for 15 minutes before using, and keep the whipping cream in the refrigerator until you're ready to whip.

Ready to bake a delicious lemon blueberry cake? Don’t worry—it’s easy to make and doesn’t require any hard-to-find ingredients. With a few pantry staples, you’ll have this sweet, citrusy cake ready in no time. Here’s what you’ll need to get started:Fresh Blueberries: These bring a burst of sweet and tart flavor. You’ll need a pint for mixing into the batter and topping the cake. If you want to load up the top with extra berries, grab a second pint for an extra touch of freshness.Cake Mix: Using <a href="https://www.bettycrocker.com/products/betty-crocker-baking-and-cake-mixes/betty-crocker-lower-sugar-cake-mix-yellow">Betty Crocker™ Lower Sugar Yellow Cake Mix</a> provides 25% less sugar than the original mix without sacrificing taste. This convenient base makes the cake easy to prepare.Cream Cheese: Adds richness and a slight tang that perfectly complements the lemon flavor.&nbsp;Lemon Peel: &nbsp;Provides a bright, zesty aroma and flavor. You’ll need enough for both the cake and the topping, so grab two lemons.&nbsp;Lemon Extract: Optional, but it enhances the lemon flavor. Feel free to omit if you don’t have it on hand.&nbsp;Water: Helps bring the batter together, but you can substitute milk for a richer flavor. We recommend avoiding lemon juice, as it can react with the cake mix and result in a denser texture.Eggs: We like to use large eggs for the perfect consistency and texture in the batter.&nbsp;Heavy Whipping Cream: Essential for a light, fluffy whipped cream topping. In a rush? Swap in a ready-to-use lower sugar whipped topping to top the cake if you prefer.Vanilla: Adds warmth and sweetness to the whipped cream for a balanced topping flavor.

Lemon Blueberry Cake Ingredients

While this lemon blueberry cake looks impressive, it’s surprisingly easy to make. Here’s a quick overview of the steps—keep reading for the full instructions and some helpful tips to make sure your cake turns out perfectly every time.<h3>Prepare the Pan</h3>While your oven is heating, prep your pan by lightly spraying the bottom with cooking spray to help the cake come out easily after baking. For even easier removal, line the bottom with cooking parchment paper and give it a light spray as well. This simple step ensures your cake will slide out of the pan effortlessly.<h3>Coat the Blueberries</h3>Toss your fresh blueberries with a small amount of the dry cake mix. (Save the rest of the cake mix for the batter.) This helps prevent the blueberries from sinking to the bottom of the batter, keeping them well spread throughout the cake. If you're using jumbo blueberries, they might still sink a bit, but don’t panic—your cake still will turn out delicious.<h3>Mix the Cake Batter</h3>Beat all the cake ingredients in a large bowl, except the fresh blueberries, until the batter is smooth and well mixed. This should take about 2 minutes; be sure to scrape down the sides of the bowl to ensure everything is fully combined with no lumps or dry mix left.<h3>Add the Coated Blueberries</h3>Once your batter is ready, gently fold in the blueberries. Don’t forget to scrape up any remaining dry mix from the bottom of the bowl, then be careful not to overmix—just stir until the blueberries are evenly distributed throughout the batter. Finally, pour the batter into your prepared pan, and spread it evenly with a spatula, making sure it reaches each corner of the pan.&nbsp;Bake the CakeNow, let’s bake! Bake the cake for about 26 minutes, then check for doneness. Insert a toothpick into the center of the cake—if it comes out clean with no wet batter, the cake is done and ready to come out of the oven. If the toothpick is not clean, continue baking for an additional 3-5 minutes and check again for doneness.<h3>Cool</h3>Let the cake cool completely on a cooling rack for about 2 hours. It’s important to cool the cake fully before adding the topping, as warmth can cause the whipped topping to become soupy.<h3>Make the Topping</h3>While the cake cools, make the whipped topping by beating heavy cream and vanilla in a chilled bowl until stiff peaks form. To check for stiff peaks, turn a hand mixer upright—if the whipped cream stands straight up in a defined peak from the beater, it’s ready. If not, continue beating briefly—you're close, and you don't want to overbeat. The whipped cream should be thick, fluffy, and airy—perfect for spreading on the cooled cake. No mixer? No problem—use a wire whisk and whip it by hand, though it will take a bit longer.<h3>Decorate the Cake</h3>Once the cake is cool and the topping is ready, spread the fluffy whipped topping evenly over the cake using an icing spatula. Then, sprinkle fresh blueberries and grated lemon peel for a burst of color and extra citrus flavor. For an added touch, use a citrus zester to create long curls from the lemon rind. This simple decoration makes the cake as beautiful as it is delicious.

How to Make Lemon Blueberry Cake

Once you’ve topped your lemon blueberry cake with the whipped topping, store it loosely covered in the refrigerator until ready to serve. You can use a piece of foil to cover the cake, or plastic wrap works as well. If using plastic wrap, insert a few toothpicks into the cake to keep the wrap from touching the surface. The cake will stay fresh for up to 3 days. For the best results, wait to add the fresh blueberries and lemon peel until just before serving, especially if you're not eating it the same day.If you'd like to store the cake for a longer period, freeze it without the whipped topping. Carefully remove the unfrosted cake from the pan, then wrap it tightly in plastic wrap followed by foil. Place the wrapped cake in a freezer-safe container or bag. It will stay fresh for up to 3 months. When you’re ready to enjoy it, thaw the cake in the refrigerator overnight, and add the whipped topping and fresh berries just before serving.

Storing your Cake

Feeling inspired to explore more lemon blueberry desserts? From tarts to cakes, sweet loaves, and dessert bars, Betty has a wide variety of delicious treats that are sure to brighten your day.<a href="https://www.bettycrocker.com/recipes/lemon-blueberry-muffin-bread/6337bae9-2109-47a8-8d02-3c0d83ea271f">Lemon-Blueberry Muffin Bread</a>: This loaf tastes like a blueberry muffin with a hint of citrus from lemon peel, topped with a tangy lemon glaze for the perfect balance of sweet and zesty. It’s a delicious treat for any morning or brunch.<a href="https://www.bettycrocker.com/recipes/blueberry-lemon-poppy-seed-bundt-cake/652be260-25f8-4e9d-892d-1a9a973f1084">Blueberry-Lemon Poppy Seed Bundt Cake</a>: The lemon poppy seed cake is as charming as it is easy, filled with fresh blueberries and topped with a tangy lemon glaze—perfect for any celebration.<a href="https://www.bettycrocker.com/recipes/blueberry-lemon-cheesecake-bars/3fa4549a-e5d3-4edf-ab83-5163bc2fd8e2">Blueberry-Lemon Cheesecake Bars</a>: These bright and tangy lemon cheesecake bars feature a creamy filling topped with fresh blueberries, all sitting on a buttery cereal crust.

More Lemon Blueberry Desserts

Yes, lemons and blueberries are a perfect pairing. The bright, tart flavor of lemons wonderfully complements the sweet, slightly tangy taste of blueberries. Together, they create a refreshing and balanced flavor combination that's both delicious and versatile. Whether in cakes, muffins, or other desserts, this duo brings a delightful balance of sweetness and tartness that works well in a variety of treats.

Do lemons and blueberries go together?

Both fresh and frozen blueberries work well in a cake, though each has its perks. Fresh blueberries hold their shape better and add a burst of flavor, making them ideal for when you want to decorate the top of cakes, like this lemon blueberry cake recipe. In these cases, using fresh blueberries in the cake itself keeps things simple, as you won’t need to buy two different ingredients.Frozen blueberries are convenient and prevent bleeding into the batter when added directly. If you’re worried about adding excess moisture to the batter, simply thaw the frozen blueberries first and drain them well. To prevent either type of blueberry from sinking, toss them lightly in flour before mixing into the batter.

Is it better to use fresh or frozen blueberries in a cake?

Coating blueberries with flour—or, in the case of the lemon blueberry cake recipe, in dry cake mix—helps keep them from sinking to the bottom of the batter while baking. The coating acts as a light barrier, allowing the blueberries to stay evenly distributed throughout the cake, so you get a burst of flavor in every bite.

What does coating blueberries with flour do?

lemon-blueberry-cake

Lemon Blueberry Cake

Our best lemon-blueberry scones recipe! This easy recipe features fresh lemon peel &amp; juicy blueberries for a delicious breakfast or brunch treat.

Just a few simple ingredients create these perfect Lemon-Blueberry Scones.All-Purpose Flour:&nbsp;Provides the structure for the scones. It creates the base that holds all the other ingredients together, giving the scones their shape and texture.Baking Powder:&nbsp;Acts as a leavening agent, helping the scones rise and become light and fluffy. It creates air bubbles within the dough, resulting in a tender crumb.Sugar:&nbsp;Adds sweetness to the scones and contributes to their golden-brown color when baked. It also helps to tenderize the dough.Cold Butter:&nbsp;When cut into small pieces and incorporated into the flour, cold butter creates pockets of fat that melt during baking. This results in a flaky and tender texture, characteristic of good scones.Lemon Peel:&nbsp;Infuses the scones with a bright, citrusy flavor. The lemon zest adds a refreshing aroma and enhances the overall taste profile.Fresh Blueberries:&nbsp;Provide bursts of juicy sweetness and add moisture to the scones.Whipping Cream:&nbsp;Adds richness and moisture to the dough, helping to bind the ingredients together. The fat content in whipping cream contributes to the scones' tender crumb and enhances their flavor.Vanilla:&nbsp;Enhances the other flavors in the scones, adding a subtle warmth and complexity to the overall taste. It complements the lemon and blueberry notes, creating a well-rounded flavor profile.

Recipe Ingredients

Follow these steps and you will have perfect Lemon-Blueberry Scones ready to breakfast or brunch. See full recipe for all the details.<h3>1. Combine Dry Ingredients</h3>In a food processor, place the flour, baking powder, and 3 tablespoons of the sugar. Cover and process with pulses until the ingredients are blended. This ensures the baking powder is evenly distributed throughout the flour. Scatter the cold butter pieces evenly over the dry ingredients and add the grated lemon peel. Process until the mixture resembles coarse crumbs.<h3>3. Incorporate Wet Ingredients and Blueberries</h3>Transfer the crumb mixture to a large bowl. Add the fresh blueberries, tossing gently with a fork until they are evenly distributed. This prevents the blueberries from clumping together. In a separate small bowl, whisk together the whipping cream and vanilla extract. Pour the cream mixture into the bowl with the dry ingredients and blueberries. Toss with a fork just until the dough begins to form, about 30 seconds. Be careful not to overmix, as this can result in tough scones.<h3>4. Shape the Scones</h3>On a parchment-covered cutting board, gently press the dough into an 8-inch round. Cut the round into 8 wedges and separate slightly to allow for even baking. Sprinkle the remaining 1 tablespoon of sugar to add a touch of sweetness and help create a slightly crisp top. Transfer to your baking sheet.<h3>5. Bake &amp; Serve</h3>Bake for 14 to 16 minutes, or until the scones are golden brown. Cool for 10 minutes before serving. They are delicious on their own or with a pat of butter.

How to Make Lemon-Blueberry Scones

By following these storage tips, you can enjoy your Lemon-Blueberry Scones for longer while maintaining their delicious flavor and texture.<h3>Room Temperature</h3>Store the scones at room temperature in an airtight container for up to 2 days.<h3>Freezing</h3>For longer storage, scones can be frozen. Allow the scones to cool completely after baking. Then, wrap each scone individually in plastic wrap and place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months.<h3>Thawing</h3>To thaw frozen scones, remove them from the freezer and let them sit at room temperature for about 30-60 minutes or thaw them in the refrigerator overnight.<h3>Reheating</h3>To reheat scones, preheat your oven to 350°F. Place the scones on a baking sheet and bake for about 5-10 minutes, or until warmed through.

Storage

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Sometimes, simplicity is the essence of deliciousness—and we think that's the case with this simple Lemon-Blueberry Muffin Bread filled with bright, zingy flavor. It's a perfectly elegant addition to a brunch, but it's easy enough to whip up (just 15 minutes of prep!), that you can make any morning extra special by bringing it to the table. It starts with Betty Crocker™ Wild Blueberry Muffin &amp; Quick Bread Mix, with added lemon zest for irresistible fruity-citrusy flavor. The finishing touch of lemon-powdered sugar glaze puts it over the top as a guaranteed way to brighten any day.

lemon blueberry muffin bread

Brighten your day with Betty Crocker's Lemon-Blueberry Muffin Bread. This simple loaf, with zingy lemon zest and a sweet glaze, is perfect for brunch.

1 medium lemon yields about 3 tablespoons juice and 2 to 3 teaspoons grated lemon zest.

Mix just until dry ingredients are moistened. Overmixing causes tunnels and a tougher texture in the loaf.

Here's a closer look at the star ingredients that make our Lemon-Blueberry Muffin Bread truly shine.Betty Crocker™ Wild Blueberry Muffin &amp; Quick Bread Mix:&nbsp;This exceptional mix serves as the foundation for our loaf, guaranteeing a consistently tender texture and infusing every bite with wild blueberry flavor. It's your shortcut to homemade perfection.Melted Butter:&nbsp;A crucial element for richness, melted butter weaves a comforting depth of flavor throughout the bread and is key to achieving its wonderfully moist, almost velvety crumb that simply melts in your mouth.Lemon Zest:&nbsp;This vibrant addition is a true flavor enhancer, providing an aromatic burst of bright, tangy citrus that beautifully awakens the blueberries and elevates the entire taste experience of the bread.Powdered Sugar:&nbsp;The secret to our luscious glaze, this finely milled sugar dissolves seamlessly to create a smooth, sweet, and delicate finish that perfectly harmonizes with the lemon's zest.Other Ingredients You'll Need:&nbsp;Water, eggs, and lemon juice.

Here are our favorite tips for making the best Lemon-Blueberry Muffin Bread. Follow the recipe below for all the specifics.<h3>1. Prepare for Baking&nbsp;</h3>Heat your oven and grease your loaf pan; this simple step ensures your beautiful bread will release easily. Don't forget to drain and rinse your blueberries—this helps them stay perfectly suspended throughout the loaf.<h3>2. Mix the Batter&nbsp;</h3>Combine the Betty Crocker™ mix with your wet ingredients and that vibrant lemon zest. Stir just until everything is blended; a slightly lumpy batter is your visual cue that you're on track for a tender crumb. Gently fold in the blueberries, then pour into your prepared pan.<h3>3. Bake to Golden Perfection&nbsp;</h3>Look for a deep golden-brown top and a clean toothpick test to confirm it's perfectly cooked through. Allow it to cool briefly in the pan, then completely on a rack—patience here ensures the best texture and a perfect canvas for glazing.<h3>4. Glaze and Enjoy&nbsp;</h3>Finally, whisk powdered sugar and lemon juice for a smooth, spreadable glaze. Adjust with a touch more lemon juice if needed, then drizzle generously over your cooled loaf for that bright, zesty finish.

How to Make Lemon-Blueberry Muffin Bread

For the best flavor and texture, it's best to enjoy this Lemon-Blueberry Muffin Bread fresh. If you find yourself with leftovers, though, here's how to store and reheat them.<h3>Room Temperature</h3>Store loosely covered at room temperature for up to 2 days.<h3>Freezer&nbsp;</h3>For longer enjoyment, wrap individual slices or the entire loaf tightly in plastic wrap, then again in aluminum foil. Store in the freezer for up to 3 months. Thaw at room temperature before serving.<h3>Reheating&nbsp;</h3>To warm up a slice, place it in a microwave-safe dish. Cover and microwave on medium-high (70%) for about 30-60 seconds, or until warm in the center. Alternatively, you can gently warm slices in a toaster oven.

How to Store (and Reheat) Lemon-Blueberry Muffin Bread

lemon-blueberry-muffin-bread

Lemon-Blueberry Muffin Bread

Bake delicious lemon-blueberry cupcakes! This easy recipe features moist, zesty lemon cake with fresh blueberries &amp; creamy frosting. Perfect for any occasion!

Unsalted butter tastes a little sweeter than the more common salted butter. We added the coarse salt for small bursts of saltiness to complement the sweetness of the other ingredients and to bring out the lemon flavor. If you don't have unsalted butter, salted butter can be used—just omit the kosher salt.

To pipe frosting, spoon frosting into a decorating bag fitted with a star tip. Pipe a decorative swirl on top of each cupcake.

Here’s all the ingredients that come together to create these Lemon-Blueberry Cupcakes.Fresh Blueberries:&nbsp;These little gems burst with sweet-tart flavor and add a beautiful pop of color and moisture to every bite. &nbsp;Lemon Cake Mix:&nbsp;Our convenient foundation.Lemon Zest:&nbsp;The oils in the zest provide a bright, aromatic punch that elevates the "lemon" in the cupcakes and frosting.Eggs:&nbsp;Eggs are multitaskers! They bind all the ingredients together, add richness, contribute to the structure, and help the cupcakes rise beautifully.Cream Cheese:&nbsp;A fantastic addition for extra richness, moisture, and a subtle tangy note that complements the lemon and blueberries perfectly.Powdered Sugar:&nbsp;This finely milled sugar is key for creating a smooth, sweet, and stable buttercream frosting that pipes beautifully.Butter: The creamy base of our frosting! It provides rich flavor, smooth texture, and helps hold the frosting's shape.Vanilla:&nbsp;Adds a warm, classic sweetness and depth of flavor that beautifully complements the lemon and blueberry.Other Ingredients You’ll Need: Water, vegetable oil, Kosher salt, milk

Here’s how to make Lemon-Blueberry Cupcakes in 4 easy steps. See the full recipe below for all the details.<h3>1. Make Your Batter</h3>Don't overmix the batter once you add the blueberries; a gentle fold keeps them intact and prevents the batter from becoming tough.<h3>2: Bake to Golden Perfection&nbsp;</h3>Ovens can vary, so keep an eye on your cupcakes. If you notice them browning too quickly, you can rotate the pan halfway through baking. You'll know they're done when the tops are golden brown and a toothpick inserted into the center comes out clean.<h3>3. Cool Completely&nbsp;</h3>Don’t attempt to frost warm cupcakes! The frosting will melt and slide right off, so make sure they are fully cooled before frosting.<h3>4. Frost</h3>Once your cupcakes are completely cool, pipe or spread the frosting generously on top. For an extra touch of elegance and flavor, garnish with fresh blueberries, a sprinkle of lemon zest, and a few fresh mint leaves.

How to Make Lemon-Blueberry Cupcakes 

To keep your delicious Lemon-Blueberry Cupcakes fresh and tasty, here's how to store them.<h3>For Frosted Cupcakes</h3>Refrigeration is key because these cupcakes contain cream cheese in the batter and a butter-based frosting. Store in an airtight container for up to 3 days.For the best flavor and texture, let the refrigerated cupcakes sit at room temperature for about 15-30 minutes before serving. This allows the frosting to soften slightly and the cake to become less dense.<h3>For Unfrosted Cupcakes</h3>If you haven't frosted them yet, the unfrosted cupcakes can be stored in an airtight container at room temperature for&nbsp;up to 2 days.<h3>Freezer</h3>Unfrosted cupcakes freeze beautifully. Wrap individual cupcakes tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for&nbsp;up to 3 months. Thaw them at room temperature before frosting and serving.

How to Store Lemon-Blueberry Cupcakes 

Cover and refrigerate remaining pie filling to use over ice cream or vanilla yogurt.

Use your favorite flavor of pie filling instead of the blueberry.

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Aquarius is known for their individuality and forward thinking, and this cake celebrates these characteristics in every possible way. Made with <a href="https://www.bettycrocker.com/products/betty-crocker-baking-and-cake-mixes/lemon">Betty Crocker™ Delights Super Moist™ Lemon Cake Mix</a> and infused with fresh lemon juice and zest, every bite offers a burst of sunshine-y citrus and reflects the uniqueness that’s ever-present in this air sign’s personality. Frosted with vanilla and blueberry buttercream and adorned with edible flowers, it’s truly a spring-forward showstopper that stands apart from the crowd—just like the beautifully innovative Aquarius! A vintage-style cake this bright and flavorful simply can’t be found everywhere, and it certainly won’t soon be forgotten. It’s a delicious way to elevate any occasion or honor the beloved Aquarius in your life.

aquarius lemon blueberry cake

Celebrate Aquarius with a vintage-style cake as unique as they are! Bright citrus, blueberry frosting, and edible flowers make it a true showstopper.

Need tips and techniques for decorating a vintage cake? See Betty’s article, <a href="https://www.bettycrocker.com/how-to/baking-and-desserts/how-to-make-a-vintage-cake">How to Make A Vintage Cake: Decorating Techniques and Tips for All Skill Levels</a>. It’s full of inspiration for the aspiring cake maker in all of us!&nbsp;

To achieve that perfectly smooth texture and appearance, puree the blueberry jam in a food processor or blender before mixing into the buttercream.&nbsp;

If you’d like your cake to take on a more muted blue color, mix a 4:2:1 ratio of blue, purple, and orange gel food coloring into the buttercream frosting. We recommend 1/2 tsp blue, 1/4 tsp purple, and 1/8 tsp orange.

aquarius-lemon-blueberry-cake

Aquarius Lemon Blueberry Cake

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Lemon-Blueberry Scones

Lemon-Blueberry Muffin Bread

Lemon-Blueberry Cupcakes

Blueberry-Lemon Cake

Aquarius Lemon Blueberry Cake

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Blueberry-Lemon Sweets

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Bake Up Something Special

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Bake Up Something Special

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