This Lemon Blueberry Cake is a bright, tender dessert packed with juicy blueberries and fresh lemon flavor. The soft cake pairs beautifully with creamy lemon cream cheese frosting, making it an excellent choice for birthdays, family gatherings, spring celebrations, or an everyday sweet treat.
Why You’ll Love This Recipe
- Fresh and flavorful: Lemon zest and juice give the cake a vibrant citrus flavor, while blueberries add natural sweetness and juicy bursts.
- Soft and tender: Cake flour and buttermilk create a delicate, moist crumb.
- Creamy frosting: The lemon cream cheese frosting balances the sweetness of the cake with a slight tang.
- Family-friendly: The familiar combination of lemon and blueberries makes this a dessert that both kids and adults can enjoy.
- Flexible: Make it as an easy 9×13-inch cake or turn it into an impressive layer cake.
Ingredients
Lemon Blueberry Cake
- 3 cups cake flour (360 g)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk (180 ml), room temperature
- 1/3 cup freshly squeezed lemon juice (80 ml)
- 1 cup unsalted butter (226 g), softened
- 1 3/4 cups granulated sugar (350 g)
- 2 tablespoons lemon zest
- 2 teaspoons vanilla extract
- 4 large eggs, room temperature
- 2 cups fresh blueberries
- 2 teaspoons cake flour or all-purpose flour
Cream Cheese Frosting for a 9×13-Inch Cake
- 1/2 cup unsalted butter (112 g), softened
- 8 oz brick-style cream cheese (226 g)
- 1 teaspoon freshly squeezed lemon juice
- 3–4 cups powdered sugar (330–440 g), sifted
- 1 tablespoon whipping cream, as needed
Cream Cheese Frosting for a Layer Cake
- 3/4 cup unsalted butter (168 g), softened
- 12 oz full-fat brick-style cream cheese (340 g)
- 1 1/2 teaspoons freshly squeezed lemon juice
- 4 1/2–5 1/2 cups powdered sugar (495–605 g), sifted
- 1–2 tablespoons whipping cream, as needed
Instructions
- Preheat the oven to 350°F (180°C). Grease and flour a 9×13-inch cake pan. For a layer cake, line the bottoms of the cake pans with parchment paper rounds, then grease and flour the sides.
- In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
- In another bowl, combine the buttermilk and freshly squeezed lemon juice. Whisk briefly and set aside.
- In a large mixing bowl, beat the softened butter, sugar, and lemon zest for about 2–3 minutes, or until light and fluffy.
- Add the vanilla extract. Beat in the eggs one at a time, scraping down the sides and bottom of the bowl after each addition.
- With the mixer on low, add about one-third of the dry ingredients to the butter mixture. Mix in half of the buttermilk and lemon mixture.
- Add another one-third of the dry ingredients, followed by the remaining buttermilk mixture. Finish by mixing in the final third of the dry ingredients. Stop mixing as soon as the batter comes together to avoid overmixing.
- Toss the blueberries with 2 teaspoons of flour. Gently fold them into the batter using a spatula.
- Transfer the batter to the prepared pan or pans and spread it evenly.
- Bake the Lemon Blueberry Cake for approximately 30–35 minutes in a 9×13-inch pan, or 25–30 minutes for layer cakes. The cake is ready when the top looks set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cake cool completely in the pan. If making a layer cake, allow the layers to cool fully before removing or assembling them.
Make the Cream Cheese Frosting
- Beat the softened butter until smooth and creamy.
- Add the cream cheese and beat until well combined.
- Mix in the lemon juice and 3 cups of sifted powdered sugar. Start on low speed, then increase the speed once the sugar has been incorporated.
- Gradually add more powdered sugar, about 1/2 cup at a time, until the frosting reaches your preferred sweetness and thickness.
- If the frosting becomes too thick, add whipping cream one tablespoon at a time and mix until smooth.
Decorate a 9×13-Inch Cake
- Spread the frosting evenly over the completely cooled cake.
- Garnish with fresh blueberries and thin lemon slices if desired.
Assemble a Layer Cake
- Make sure the cake layers are completely cool. For easier handling, wrap the layers and refrigerate them until slightly firm.
- If the cake layers have domed tops, carefully level them with a serrated knife or cake leveler.
- Place the first layer on a serving plate or cake stand and spread approximately 3/4 cup of frosting over the top.
- Add the second layer and frost the top with another approximately 3/4 cup of frosting. Add the final layer.
- Apply a thin layer of frosting around the entire cake to create a crumb coat. Refrigerate for about 20–30 minutes.
- Finish frosting the sides and top with the remaining frosting. Decorate with fresh blueberries if desired.
- Use a thin, sharp knife to slice and serve.
Tips & Tricks
- Use room-temperature ingredients: Room-temperature butter, eggs, and buttermilk blend more evenly and help create a smoother batter.
- Measure flour carefully: For the most consistent texture, use a kitchen scale or spoon the flour into measuring cups and level them.
- Use fresh lemon zest: Zest the lemon before squeezing it. The zest contains concentrated citrus oils that give the cake a stronger lemon aroma.
- Fresh blueberries work especially well: They provide juicy pockets of fruit throughout the cake.
- Coat the blueberries with flour: This helps reduce the chance of the berries sinking to the bottom of the batter.
- Don’t overmix: Once the flour is incorporated, stop mixing. Overmixing can make the cake dense.
- Cool completely before frosting: Warm cake can soften or melt cream cheese frosting.
- Adjust the frosting: Add powdered sugar gradually so you can control both sweetness and consistency.
- For a stronger lemon flavor: Add a little extra finely grated lemon zest to the frosting rather than adding a large amount of lemon juice.
- Watch the baking time: Ovens vary, so begin checking the cake near the lower end of the suggested baking time.
Details
Prep Time: 30 minutes
Cook Time: 30–35 minutes
Cooling & Decorating Time: About 1 hour
Total Time: About 2 hours
Yield: 12–16 servings
Category: Dessert
Method: Baking
Cuisine: American-inspired
Difficulty: Easy to Moderate
Dietary Notes: Vegetarian, alcohol-free, and halal-friendly
Notes
For the easiest version, bake the cake in a 9×13-inch pan and spread the frosting over the top. This is particularly convenient for family gatherings and casual celebrations.
For a more elegant presentation, use the layer-cake method and decorate the finished cake with fresh blueberries and thin lemon slices.
If fresh blueberries aren’t available, frozen blueberries can be used. Add them while still frozen and fold them into the batter gently to minimize bleeding.
For a slightly less sweet frosting, start with the lower amount of powdered sugar and increase it gradually until you reach the desired consistency.
Nutrition
Approximate nutrition per serving, based on 16 servings and including frosting:
- Calories: 500–550 kcal
- Protein: 6–7 g
- Carbohydrates: 70–75 g
- Fat: 24–27 g
Nutrition will vary depending on the exact ingredients, frosting quantity, serving size, and whether the cake is prepared as a sheet cake or layer cake.
FAQ
Can I use frozen blueberries for lemon blueberry cake?
Yes. Frozen blueberries can be used instead of fresh. Add them directly to the batter while frozen and fold them in gently. Avoid thawing them first, as excess moisture and juice can cause more color bleeding.
How do I keep blueberries from sinking in the cake?
Toss the blueberries with a small amount of cake flour before folding them into the batter. This helps distribute the berries more evenly throughout the cake.
Can I make this cake in a 9×13-inch pan?
Yes. The recipe is designed specifically for a 9×13-inch cake pan. Bake for approximately 30–35 minutes, checking for doneness with a toothpick.
Can I turn this into a lemon blueberry layer cake?
Absolutely. Divide the batter between prepared round cake pans and bake for approximately 25–30 minutes, depending on the size of the pans. Cool the layers completely before assembling them with cream cheese frosting.
Why did my cream cheese frosting become too soft?
Cream cheese frosting can become soft if the butter or cream cheese is very warm or if too much liquid is added. Chill the frosting for a short time before spreading, and add whipping cream sparingly.
How can I get more lemon flavor?
Use freshly grated lemon zest along with freshly squeezed lemon juice. Lemon zest provides a concentrated citrus aroma without adding too much liquid to the batter.
Storage
Refrigerator: Because the cake is topped with cream cheese frosting, store it covered in the refrigerator. It should keep well for approximately 3–4 days.
Freezer: For longer storage, freeze unfrosted cake layers individually, tightly wrapped, for up to about 2–3 months. Thaw them in the refrigerator before frosting and assembling.
Frosted cake: Individual slices can also be frozen in airtight containers. Allow them to thaw in the refrigerator before serving.
Reheating: This cake is best served chilled or slightly softened at room temperature rather than reheated. Let refrigerated slices sit at room temperature for about 15–30 minutes before serving for a softer texture.
Similar Recipes
Lemon Blueberry Cake
Ingredients
Lemon Blueberry Cake
- 3 cups cake flour 360 g
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk 180 ml, room temperature
- 1/3 cup freshly squeezed lemon juice 80 ml
- 1 cup unsalted butter 226 g, softened
- 1 3/4 cups granulated sugar 350 g
- 2 tablespoons lemon zest
- 2 teaspoons vanilla extract
- 4 large eggs room temperature
- 2 cups fresh blueberries
- 2 teaspoons cake flour or all-purpose flour
Cream Cheese Frosting for a 9×13-Inch Cake
- 1/2 cup unsalted butter 112 g, softened
- 8 oz brick-style cream cheese 226 g
- 1 teaspoon freshly squeezed lemon juice
- 3 –4 cups powdered sugar 330–440 g, sifted
- 1 tablespoon whipping cream as needed
Cream Cheese Frosting for a Layer Cake
- 3/4 cup unsalted butter 168 g, softened
- 12 oz full-fat brick-style cream cheese 340 g
- 1 1/2 teaspoons freshly squeezed lemon juice
- 4 1/2 –5 1/2 cups powdered sugar 495–605 g, sifted
- 1 –2 tablespoons whipping cream as needed
Instructions
- Preheat the oven to 350°F (180°C). Grease and flour a 9×13-inch cake pan. For a layer cake, line the bottoms of the cake pans with parchment paper rounds, then grease and flour the sides.
- In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
- In another bowl, combine the buttermilk and freshly squeezed lemon juice. Whisk briefly and set aside.
- In a large mixing bowl, beat the softened butter, sugar, and lemon zest for about 2–3 minutes, or until light and fluffy.
- Add the vanilla extract. Beat in the eggs one at a time, scraping down the sides and bottom of the bowl after each addition.
- With the mixer on low, add about one-third of the dry ingredients to the butter mixture. Mix in half of the buttermilk and lemon mixture.
- Add another one-third of the dry ingredients, followed by the remaining buttermilk mixture. Finish by mixing in the final third of the dry ingredients. Stop mixing as soon as the batter comes together to avoid overmixing.
- Toss the blueberries with 2 teaspoons of flour. Gently fold them into the batter using a spatula.
- Transfer the batter to the prepared pan or pans and spread it evenly.
- Bake the Lemon Blueberry Cake for approximately 30–35 minutes in a 9×13-inch pan, or 25–30 minutes for layer cakes. The cake is ready when the top looks set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cake cool completely in the pan. If making a layer cake, allow the layers to cool fully before removing or assembling them.
Make the Cream Cheese Frosting
- Beat the softened butter until smooth and creamy.
- Add the cream cheese and beat until well combined.
- Mix in the lemon juice and 3 cups of sifted powdered sugar. Start on low speed, then increase the speed once the sugar has been incorporated.
- Gradually add more powdered sugar, about 1/2 cup at a time, until the frosting reaches your preferred sweetness and thickness.
- If the frosting becomes too thick, add whipping cream one tablespoon at a time and mix until smooth.
Decorate a 9×13-Inch Cake
- Spread the frosting evenly over the completely cooled cake.
- Garnish with fresh blueberries and thin lemon slices if desired.
Assemble a Layer Cake
- Make sure the cake layers are completely cool. For easier handling, wrap the layers and refrigerate them until slightly firm.
- If the cake layers have domed tops, carefully level them with a serrated knife or cake leveler.
- Place the first layer on a serving plate or cake stand and spread approximately 3/4 cup of frosting over the top.
- Add the second layer and frost the top with another approximately 3/4 cup of frosting. Add the final layer.
- Apply a thin layer of frosting around the entire cake to create a crumb coat. Refrigerate for about 20–30 minutes.
- Finish frosting the sides and top with the remaining frosting. Decorate with fresh blueberries if desired.
- Use a thin, sharp knife to slice and serve.
Notes
Conclusion
This Lemon Blueberry Cake brings together everything you want in a homemade dessert: a soft buttery crumb, fresh lemon flavor, juicy blueberries, and creamy cream cheese frosting. Whether you choose the simple 9×13-inch version or build a beautiful layer cake, the recipe is approachable and impressive. With a few simple techniques and plenty of fresh citrus flavor, you’ll have a dessert that’s perfect for sharing.