Lemon Blueberry Cake is one of those recipes that instantly fills the kitchen with a bright, comforting aroma. The moment I mixed the fresh lemon zest into the butter and sugar, the citrus fragrance spread through the room, promising something light and refreshing.
When the Lemon Blueberry Cake came out of the oven, the golden top and juicy bursts of blueberries made Lemon Blueberry Cake almost impossible to wait for it to cool.
I love how this Lemon Blueberry Cake balances sweet and tangy flavors. The soft, buttery crumb pairs beautifully with the fresh blueberries, while the lemon adds a vibrant freshness that keeps every bite from feeling too heavy.
After frosting Lemon Blueberry Cake with the creamy lemon cream cheese frosting, the cake becomes even more irresistible.
Key Ingredients in Lemon Blueberry Cake Recipe
–Cake Flour – Provides a soft and delicate crumb that keeps the cake light and fluffy.
–Baking Powder and Baking Soda – These leavening agents help the cake rise evenly while keeping the texture tender.
–Buttermilk – Adds moisture and slight tanginess, which enhances the lemon flavor.
–Fresh Lemon Juice and Lemon Zest – The heart of the recipe, delivering bright citrus flavor and fragrance.
–Unsalted Butter – Gives the cake its rich, buttery base and soft texture.
–Granulated Sugar – Sweetens the cake while helping create a light and airy batter.
–Eggs – Provide structure and help bind the ingredients together.
–Blueberries – Fresh berries give bursts of sweetness and beautiful color throughout the cake.
–Cream Cheese – Used in the frosting to create a smooth and slightly tangy topping.
–Powdered Sugar – Sweetens the frosting while giving it a silky consistency.
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Lemon Blueberry Cake Recipe
- Total Time: 50–55 min
- Yield: 12 servings
Description
Lemon Blueberry Cake Recipe made with fresh blueberries, lemon juice, lemon zest, buttermilk, butter, and cake flour. This moist, fluffy cake is finished with a smooth lemon cream cheese frosting for a bright, sweet, and tangy dessert perfect for any occasion.
Ingredients
- 3 cups cake flour (360 grams)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk (180 ml), room temperature
- 1/3 cup lemon juice (80 ml), freshly squeezed
- 1 cup unsalted butter (226 grams), softened to room temperature
- 1 3/4 cups granulated sugar (350 grams)
- 2 tablespoons lemon zest
- 2 teaspoos vanilla extract
- 4 large eggs, room temperature
- 2 cups blueberries, I recommend using fresh
- 2 teaspoons cake flour, or all-purpose flour
Cream Cheese Frosting for a 9×13 inch Cake
- 1/2 cup unsalted butter (112 grams), softened
- 8 oz brick-style cream cheese (226 grams)
- 1 teaspoon lemon juice, freshly squeezed
- 3 – 4 cups powdered sugar (330-440 grams), sifted
- 1 tablespoon whipping cream, as needed
Cream Cheese Frosting for a Layer Cake
- 3/4 cup unsalted butter (168 grams), softened
- 12 ounces brick-style cream cheese (340 grams), full fat
- 1 1/2 teaspoons lemon juice, freshly squeezed
- 4 1/2 – 5 1/2 cups powdered sugar (495 – 605 grams), sifted
- 1–2 tablespoon whipping cream, as needed
Instructions
- Preheat the oven to 350F (180C) degrees. Grease and flour a 9×13 inch cake pan. For a layer cake, line the bottom of the cake tins with rounds of parchment paper. Then grease and flour the sides of the pans.
- In a medium bowl sift together the flour, baking powder, baking soda and salt. Whisk together and set aside.
- Combine the buttermilk and freshly squeezed lemon juice. Whisk with a fork and set aside.
- In a large bowl beat together the butter, sugar and lemon zest until fluffy. (About 2-3 minutes).
- Add in the vanilla extract and beat in the eggs 1 at a time. Turn off the mixer and scrape down the sides of the bowl after each addition.
- With the mixer on low speed, beat about 1/3 of the flour mixture into the butter mixture. Then mix in about 1/2 of the milk and lemon juice mixture. Turn off the mixer and scrape down the sides and bottom of the bowl. Repeat the process – beat in about 1/3 of the flour mixture, followed by the rest of the milk and lemon juice mixture. Lasty, beat in the last 1/3 of the flour mixture. Do not overmix.
- Toss the blueberries with the 2 teaspoons of flour, then gently fold into the batter with a spatula or rubber spoon.
- Pour the batter into the prepared pan/pans. Bake for 30-35 minutes for a 9×13 inch pan, or about 25-30 minutes for layer cakes. When done baking, the top should look set and an inserted toothpick comes out clean. If you gently press on the top of the cake it should feel firm and slightly springy to the touch, but not gooey.
- Cool the cakes in the pan. If making a layer cake, be very, very careful when inserting the pans. Do not try to invert the cake pans while they are still hot.
Cream Cheese Frosting (same process for a 9×13 inch and a layer cake)
- Beat the butter until soft, then mix in the cream cheese.
- Add in the lemon juice and mix in 3 cups of the powdered sugar, starting with the mixer on low speed and then turning up to medium as it starts to combine.
- Beat in the rest of the powdered sugar about 1/2 cup at a time until the desired sweetness and thickness is reached. If the frosting seems too thick, beat in 1 tablespoon whipping cream.
Decorating
- For a 9×13 inch cake, frost the cooled cake and optionally decorate with blueberries and lemon slices.
- For a layer cake, ensure that the layers are fully cooled first. (I recommend wrapping in plastic and refrigerating so that the layers are slightly firm). If the tops are domed, use a serrated knife or cake leveler to gently cut off the rounded top. Place one cake layer on the plate or cake stand that you plan to serve it on. Frost the top with about 3/4 cup frosting. Place the second cake layer on top and frost the top with another 3/4 cup of frosting. Then place the third cake layer on top. Frost the sides of the cake with a thin layer of frosting – the crumb coat – and place in the fridge for about 20-30 minutes. Once the thin layer of frosting has hardened, frost the sides and top of the cake with swirls of frosting. Optionally, decorate with blueberries.
- Slice with a thin, sharp knife.
- Prep Time: 20 min
- Cook Time: 30–35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
If you enjoy Lemon Blueberry Cake, you may like Crockpot French Onion Meatloaf with Melted Swiss Cheese, sweet classics like the Hot Cross Buns Recipe, or hearty meals such as Broccoli Cheese Stuffed Chicken Breast, this cake will easily become another favorite in your kitchen.
How to Make Lemon Blueberry Cake Step-by-Step
-Preheat the oven to 350°F (180°C). Grease and flour a 9×13 inch baking pan, or prepare layer cake pans with parchment paper and lightly grease the sides.
-In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
-In a small bowl, whisk together the buttermilk and freshly squeezed lemon juice, then set the mixture aside.
-In a large mixing bowl, beat the butter, sugar, and lemon zest together for about 2–3 minutes until the mixture becomes light and fluffy.
-Add the vanilla extract and beat in the eggs one at a time, scraping down the bowl after each addition.
-With the mixer on low speed, add about one third of the flour mixture. Then add half of the buttermilk mixture. Repeat this process and finish with the remaining flour mixture. Mix just until combined.
-Toss the blueberries with two teaspoons of flour, then gently fold them into the batter using a spatula.
-Pour the batter into the prepared pan and bake for 30–35 minutes for a sheet cake or 25–30 minutes for layer cakes. The cake is ready when a toothpick inserted into the center comes out clean.
-Allow the cake to cool completely before frosting.
-For the frosting, beat the butter until smooth, then mix in the cream cheese. Add lemon juice and gradually mix in the powdered sugar until the frosting reaches the desired sweetness and thickness. Add whipping cream if needed for a smoother texture.
-Spread the frosting over the cooled cake and decorate with fresh blueberries or lemon slices if desired.
Lemon Blueberry Cake Recipe Nutrition Facts
| Nutrient | Amount (Per Slice Approx.) |
|---|---|
| Calories | 420 kcal |
| Carbohydrates | 56 g |
| Protein | 5 g |
| Fat | 20 g |
| Saturated Fat | 12 g |
| Sugar | 38 g |
| Fiber | 2 g |
| Sodium | 210 mg |
FAQs
Can I use frozen blueberries instead of fresh in Lemon Blueberry Cake?
Yes, frozen blueberries can work well. Do not thaw them before adding them to the batter to prevent excess moisture.
How should I store Lemon Blueberry Cake?
Store the Lemon Blueberry Cake in an airtight container in the refrigerator for up to 4 days because of the cream cheese frosting.
Can I make this Lemon Blueberry Cake ahead of time?
Yes. You can bake the cake layers a day in advance and store them wrapped in plastic in the refrigerator before frosting.
Why do you toss blueberries in flour?
Coating the blueberries in flour helps prevent them from sinking to the bottom of the cake while baking.
Can I turn this Lemon Blueberry Cake into cupcakes?
Absolutely. Divide the batter into cupcake liners and bake at the same temperature for about 18–20 minutes.
Conclusion
After baking this Lemon Blueberry Cake several times, it has become one of my favorite desserts to share. The fresh citrus aroma, soft buttery crumb, and bursts of sweet blueberries create a cake that feels both comforting and refreshing. Lemon Blueberry Cake is simple enough for everyday baking but beautiful enough to serve for special occasions. One slice is rarely enough.
Looking for inspiration? Visit Elise Chef on Pinterest to explore beautifully curated high-fiber recipes and discover your next healthy habit.