Lemon Blueberry Pisces Cake

Name: Lemon Blueberry Pisces Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 cake
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 eggs; 1/2 cup sour cream; 1/4 cup fresh lemon juice; 1 tablespoon lemon zest; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup fresh blueberries; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 2 tablespoons fresh lemon juice; Zest of 1 lemon

Highlighted under: Dessert Recipe Collection

I absolutely love making this Lemon Blueberry Pisces Cake! The bright, zesty lemon flavor combines beautifully with the juicy blueberries to create a delightful dessert that's perfect for any occasion. Each bite is a burst of flavor, and the contrasting textures keep it interesting. Whether it's a casual gathering or a special celebration, this cake always receives rave reviews from my friends and family. Plus, it’s surprisingly easy to make, making it my go-to treat for last-minute dessert needs.

Created by

Emma Johnson

Last updated on 2026-01-25T15:49:27.669Z

When I first baked this Lemon Blueberry Pisces Cake, I was searching for something that was both refreshing and indulgent. The combination of fresh blueberries and zesty lemon is a natural fit, and I was thrilled with how well they complemented each other. I found that using both fresh lemon juice and zest made a significant difference in achieving that bright flavor.

Another great tip I learned is to toss the blueberries in a little flour before adding them to the batter. This helps to prevent them from sinking to the bottom of the cake during baking, ensuring every slice is packed with those juicy bursts of flavor. My friends often request this cake for special occasions, and it has quickly become a favorite in our household!

Why You'll Love This Recipe
Bright and zesty flavor profile with a perfect balance of sweetness
A beautiful presentation that adds a wow factor to any dessert table
Fresh blueberries provide natural sweetness and juicy bursts in every bite

The Role of Fresh Ingredients

Using fresh blueberries in this Lemon Blueberry Pisces Cake is essential for achieving that juicy burst of flavor in every bite. Not only do they add natural sweetness, but their vibrant color creates an appealing contrast against the pale yellow cake. If fresh blueberries are not available, you can use frozen ones; however, make sure to mix them in while still frozen to prevent them from bleeding into the batter. This will help retain the cake's beautiful color and texture.

Similarly, the role of fresh lemon juice and zest cannot be overstated. Freshly squeezed lemon juice will impart a much brighter, more vibrant flavor compared to bottled alternatives. The zest adds both aroma and texture, elevating the overall lemon profile of the cake. For an extra zesty kick, consider using Meyer lemons, which are sweeter and less acidic than regular lemons.

Frosting Tips and Variations

When preparing the frosting, ensure the butter is at room temperature for easy blending. If the frosting feels too thin, gradually add more powdered sugar until you achieve a thicker consistency, which will hold up well during application. Conversely, if the frosting is too stiff, add lemon juice, a teaspoon at a time, until you reach the desired smoothness. This frosting’s tangy flavor complements the cake beautifully and adds a glossy finish that is visually appealing.

If you want to add a twist to this recipe, consider incorporating cream cheese into the frosting for a richer taste. Mixing cream cheese with the butter before adding powdered sugar creates a delightful balance between tangy and sweet. Alternatively, for a lighter option, whipped cream can be used instead of frosting for a fresh, airy layer on top. This variation is particularly refreshing during warm weather.

Ingredients

Ingredients for Lemon Blueberry Pisces Cake

For the Cake

1 ½ cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 eggs
1/2 cup sour cream
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh blueberries

For the Frosting

1/2 cup unsalted butter, softened
2 cups powdered sugar
2 tablespoons fresh lemon juice
Zest of 1 lemon

Make sure to use fresh blueberries for the best flavor and texture!

Instructions

Preheat Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Mix Wet Ingredients

In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs, sour cream, lemon juice, and lemon zest; mix until well combined.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, baking soda, and salt.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the blueberries gently.

Bake the Cake

Pour the batter into the prepared cake pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Cool and Frost

Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. For the frosting, beat the softened butter, powdered sugar, lemon juice, and zest until smooth, then frost the cooled cake.

Let the frosted cake sit for a bit before slicing to allow the flavors to meld.

Pro Tips

For an extra kick of flavor, consider adding a teaspoon of vanilla extract to the cake batter.

Storage and Make-Ahead Tips

This cake stores well, making it a great make-ahead option for events. Once cooled, wrap the cake tightly in plastic wrap to prevent it from drying out. It will stay fresh at room temperature for up to three days or can be refrigerated for up to a week. If you want to make it even earlier, consider freezing the unfrosted cake. Just be sure to wrap it securely and use it within three months for optimal flavor and texture.

When ready to serve, allow the frozen cake to thaw overnight in the refrigerator. Once thawed, you can frost it with fresh lemon frosting or a simpler glaze for a quicker decorated cake. If you plan to serve it at a gathering, I recommend frosting it the day before for best results, allowing the flavors to meld and giving you one less task on the actual event day.

Troubleshooting Common Issues

If your cake sinks in the middle after baking, this is often due to underbaking or too much liquid in the batter. Ensure you are accurately measuring your ingredients and not over-mixing the batter once you’ve combined the wet and dry ingredients. A well-mixed batter will hold its shape when baked. Using a toothpick to test for doneness is a reliable method; it should come out clean or with only a few crumbs attached.

If you find your cake is dry, it could be because it was baked for too long. Keep an eye on it in the oven, especially in the last few minutes of baking. If it’s golden brown on the edges and springs back when lightly touched, it's likely done. Additionally, make sure to include sour cream in the batter, as this ingredient adds moisture and helps create that beloved tender crumb.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries, but 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, where it can last up to a week.

→ Can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend, but be sure to check for proper measurements.

→ What can I serve with this cake?

This cake pairs beautifully with whipped cream or a scoop of vanilla ice cream on the side.