Lemon Blueberry Pisces Cake

Name: Lemon Blueberry Pisces Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar; 1 cup unsalted butter, softened; 1 cup buttermilk; 3 large eggs; 1 tablespoon lemon zest; ½ cup fresh lemon juice; 1 tablespoon baking powder; ½ teaspoon salt; 1 cup blueberries (fresh or frozen); 1 cup unsalted butter, softened; 4 cups powdered sugar; 2 tablespoons fresh lemon juice; 1 tablespoon lemon zest; Pinch of salt

Highlighted under: Sweet Treat Creations

I’ve always been a fan of desserts that beautifully balance tart and sweet flavors, and the Lemon Blueberry Pisces Cake is a true winner. The moment I took a bite, I was greeted with vibrant lemon zest mingling with juicy blueberries, all wrapped in a moist, fluffy cake. It’s perfect for celebrating special occasions or simply enjoying a quiet afternoon at home. With this recipe, I can channel my creativity and add my own twist to every bake, making it a delightful treat for family and friends.

Created by

Olivia

Last updated on 2026-01-25T19:02:28.663Z

When I first baked the Lemon Blueberry Pisces Cake, I wanted to create something refreshing yet indulgent. I experimented with various ratios of lemon juice and zest to get that bright flavor just right. The addition of blueberries not only brings a pop of color but also a juicy burst that complements the lemon perfectly.

One of my favorite tips is to toss the blueberries in a bit of flour before folding them into the batter. This helps prevent them from sinking to the bottom as the cake bakes, ensuring a beautiful presentation every time!

Why You'll Love This Cake
Bright, zesty flavor that refreshes your palate
Juicy blueberries add a delightful burst in every bite
Perfect for special occasions or a cozy dessert at home

Mastering the Cake Texture

Achieving a light and fluffy cake texture is all about the creaming method. Start by beating the softened butter and sugar until the mixture is pale and light, as this incorporates air that helps the cake rise beautifully. Aim for approximately 4-5 minutes of mixing at medium speed. If you want to add an extra layer of tenderness, you could consider using cake flour instead of all-purpose flour; the lower protein content can lead to a softer crumb.

Do not overmix once you add the dry ingredients. Mix just until combined to prevent the development of gluten, which can result in a dense cake. It’s normal for a few flour streaks to remain as you gently fold in the blueberries, which not only keeps the batter light but also helps prevent the berries from breaking and bleeding into the cake, preserving the attractive bursts of color.

Making the Perfect Frosting

The key to the ideal frosting lies in the butter temperature and mixing technique. Ensure your butter is at room temperature for easy creaming; it should feel soft but not melted. When you begin mixing, start on a low speed to avoid a powdered sugar cloud, gradually increasing once the sugar is incorporated. Beat the mixture until it is light and fluffy, typically around 5-7 minutes, to achieve the best consistency for spreading.

For a tangier frosting to complement the cake, don't shy away from adding extra lemon juice or zest, adjusting to personal taste. If the frosting is too thick, a tablespoon of milk can help reach the desired consistency. Conversely, if it becomes too runny, sprinkle in more powdered sugar. Remember, the frosting will set slightly when chilled, so if you're planning to store it in the fridge before decorating, slightly underbeat it for easier spreading later.

Ingredients

Cake Ingredients

2 cups all-purpose flour
1 ½ cups granulated sugar
1 cup unsalted butter, softened
1 cup buttermilk
3 large eggs
1 tablespoon lemon zest
½ cup fresh lemon juice
1 tablespoon baking powder
½ teaspoon salt
1 cup blueberries (fresh or frozen)

Frosting Ingredients

1 cup unsalted butter, softened
4 cups powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
Pinch of salt

Make sure all your ingredients are at room temperature for the best results!

Instructions

Prepare the Cake Batter

Preheat the oven to 350°F (175°C). In a large bowl, beat the softened butter and sugar together until light and fluffy. Add in the eggs one at a time, mixing well after each addition. Stir in the buttermilk, lemon zest, and lemon juice.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture, mixing until just combined. Gently fold in the blueberries.

Bake the Cake

Pour the batter into a greased and floured cake pan. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Allow cooling in the pan for 10 minutes before transferring to a wire rack.

Make the Frosting

In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, lemon juice, lemon zest, and salt, mixing until smooth and fluffy.

Decorate the Cake

Once the cake is completely cool, apply an even layer of frosting on top. Garnish with additional blueberries and a sprinkle of lemon zest if desired.

Slice the cake and enjoy it with a cup of tea or coffee!

Pro Tips

For an extra flavor boost, consider adding a teaspoon of vanilla extract to the frosting. Additionally, using fresh blueberries will enhance the overall flavor and texture of the cake.

Storage and Make-Ahead Tips

This Lemon Blueberry Pisces Cake can be prepared ahead of time, making it perfect for gatherings. Once baked and cooled, wrap the cake in plastic wrap and store it in the refrigerator for up to 3 days. If you’re looking to store it longer, consider freezing the unfrosted cake layers. Just cool them completely, wrap them well, and they can last in the freezer for about 2-3 months. To serve, thaw the layers overnight in the fridge and then frost them just before enjoyment.

For leftover cake, store it in an airtight container in the refrigerator. It stays moist and flavorful for up to a week. If you find it drier than desired, a light drizzle of simple syrup (equal parts sugar and water, heated until dissolved) can refresh the cake and add moisture back into the layers. Simply apply it with a pastry brush before adding frosting, or even serve alongside it for a nice touch.

Flavor Variations and Customizations

While the classic lemon and blueberry combination is a showstopper, don't hesitate to explore other flavor profiles! For a more tropical twist, consider incorporating coconut or lime instead of lemon. You could also swap blueberries for raspberries, or even a mix of berries, as they all pair beautifully with the cake's moist texture. If you want to amp up the lemon flavor even further, try adding a few drops of lemon extract to both the batter and the frosting.

For those looking to add a unique crunch or texture, chopped nuts like almonds or pecans could enhance the cake dynamic. Alternatively, a sprinkling of chia seeds mixed into the batter before baking will not only increase the nutritional value but also add an interesting texture that complements the tender blueberries. Personalizing this cake allows for creativity and experimentation, making it uniquely yours.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, frozen blueberries work well. Just be sure to thaw and drain them before adding to the batter.

→ How should I store the cake?

Store the cake in an airtight container in the refrigerator for up to 5 days.

→ Can I make this cake gluten-free?

Absolutely! You can substitute all-purpose flour with a gluten-free flour blend.

→ What can I use instead of buttermilk?

You can make your own buttermilk by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 5 minutes.