This Lemon Blueberry Cake is a bright, tender dessert packed with juicy blueberries and fresh lemon flavor. A silky cream cheese frosting adds just the right amount of tangy sweetness, making this cake perfect for family gatherings, celebrations, or an easy weekend dessert.
Why You’ll Love This Recipe
- Bright and flavorful: Fresh lemon juice and zest balance the sweetness while blueberries add juicy bursts of flavor.
- Soft and tender: Buttermilk helps create a beautifully moist cake with a delicate crumb.
- Simple to make: The batter comes together with straightforward mixing and folding.
- Family-friendly: The combination of lemon, blueberries, and creamy frosting is easy to love.
- Versatile: Make it as a 9×13-inch cake or turn it into an impressive layer cake.
Ingredients
Lemon Blueberry Cake
- 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 freshly squeezed lemon juice (80 ml)
- 1 cup unsalted butter (226 grams), softened
- 1 3/4 cups granulated sugar (350 grams)
- 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 grams), softened
- 8 ounces brick-style cream cheese (226 grams)
- 1 teaspoon freshly squeezed lemon juice
- 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 full-fat brick-style cream cheese (340 grams)
- 1 1/2 teaspoons freshly squeezed lemon juice
- 4 1/2–5 1/2 cups powdered sugar (495–605 grams), 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 rounds, then grease and flour the sides.
- Sift the cake flour, baking powder, baking soda, and salt into a medium bowl. Whisk together and set aside.
- Combine the buttermilk and freshly squeezed lemon juice in a small bowl. Whisk with a fork and set aside.
- In a large bowl, beat the softened butter, granulated sugar, and lemon zest for 2–3 minutes, until light and fluffy.
- Add the vanilla extract. Beat in the eggs one at a time, scraping the sides and bottom of the bowl after each addition.
- With the mixer on low, beat about one-third of the flour mixture into the butter mixture. Add half of the buttermilk and lemon mixture and mix briefly.
- Scrape the bowl, then repeat with another one-third of the flour mixture followed by the remaining buttermilk mixture. Finish with the last one-third of the flour mixture. Mix only until combined; do not overmix.
- Toss the blueberries with 2 teaspoons of flour. Gently fold them into the batter using a spatula.
- Pour the batter into the prepared pan or pans and smooth the top.
- Bake the Lemon Blueberry Cake for 30–35 minutes in a 9×13-inch pan or approximately 25–30 minutes for layer cakes. The top should be set and slightly springy, and a toothpick inserted into the center should come out clean.
- Let the cake cool completely in the pan. If making a layer cake, allow the layers to cool fully before handling them. Do not invert hot cake layers.
- To make the frosting, beat the softened butter until smooth. Add the cream cheese and mix until creamy.
- Add the lemon juice and 3 cups of sifted powdered sugar. Start mixing on low speed, then increase to medium once incorporated.
- Continue adding powdered sugar about 1/2 cup at a time until the frosting reaches your preferred sweetness and thickness. If it becomes too thick, mix in whipping cream, 1 tablespoon at a time.
- For a 9×13-inch cake, spread the frosting evenly over the cooled cake. Decorate with extra blueberries and lemon slices if desired.
- For a layer cake, refrigerate the cooled layers briefly so they become easier to handle. Trim any domed tops with a serrated knife. Place one layer on a cake stand, spread with frosting, and repeat with the remaining layers.
- Apply a thin crumb coat around the cake and refrigerate for 20–30 minutes. Finish with the remaining frosting and decorate with blueberries if desired.
- Slice with a thin, sharp knife and serve.
Tips & Tricks
- Use room-temperature ingredients: Room-temperature eggs, butter, and buttermilk help the batter combine smoothly.
- Fresh blueberries work especially well: They provide juicy pockets of fruit throughout the cake.
- Flour the blueberries: Tossing them lightly in flour helps reduce sinking and distributes them more evenly.
- Don’t overmix: Once the flour is incorporated, stop mixing to keep the cake tender.
- Cool completely before frosting: Warm cake can cause cream cheese frosting to soften or slide.
- For easier layer assembly: Refrigerate the baked layers briefly before trimming and decorating.
- Adjust the frosting: Add powdered sugar gradually so you can control the sweetness and consistency.
- Frozen blueberries: They can be used when fresh aren’t available. Add them while still frozen and fold them in gently.
Details
- Prep Time: 30 minutes
- Cook Time: 30–35 minutes
- Total Time: About 1 hour 5 minutes, plus cooling
- Yield: 12–16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American-inspired
- Difficulty: Easy to moderate
- Dietary Notes: Vegetarian; alcohol-free
Notes
For a simple celebration cake, the 9×13-inch version is the easiest option and requires less decorating. For birthdays or special occasions, the layer cake creates a more impressive presentation.
Extra blueberries and thin lemon slices make simple decorations. For the cleanest slices, chill the frosted cake briefly and use a sharp knife.
Nutrition
Approximate nutrition per serving will vary depending on the portion size and amount of frosting used.
- Calories: 500–600
- Protein: 6–8g
- Carbohydrates: 70–85g
- Fat: 23–30g
FAQ
Can I use frozen blueberries for lemon blueberry cake?
Yes. Frozen blueberries can be used without thawing. Fold them into the batter gently while frozen to help prevent excess juice from coloring the cake.
How do I keep blueberries from sinking in the cake?
Toss the blueberries with the small amount of flour specified in the recipe before folding them into the batter. Avoid overmixing after they’re added.
Can I make this cake in a 9×13-inch pan?
Yes. The recipe is designed for a 9×13-inch cake and takes approximately 30–35 minutes to bake.
Can I turn this into a layer cake?
Yes. Divide the batter between prepared round cake pans and bake for approximately 25–30 minutes, checking for doneness with a toothpick.
Why does my cream cheese frosting seem too soft?
Make sure the butter and cream cheese aren’t excessively warm. You can also add more sifted powdered sugar and refrigerate the frosting briefly before decorating.
Can I make this cake ahead of time?
Yes. The unfrosted cake layers can be prepared ahead and refrigerated or frozen. The fully frosted cake can also be refrigerated until ready to serve.
Storage
- Refrigerator: Store the frosted cake covered in the refrigerator for up to 4–5 days.
- Freezer: Freeze unfrosted cake layers tightly wrapped for up to 2–3 months. Thaw overnight in the refrigerator before frosting.
- Frosting: Store cream cheese frosting in an airtight container in the refrigerator for several days. Let it soften slightly before spreading.
- Reheating: This cake is best served chilled or at cool room temperature rather than reheated.
Similar Recipes
Lemon Blueberry Cake
Lemon Blueberry Cake is a soft, moist cake made with fresh blueberries, lemon juice, and lemon zest.It is topped with tangy lemon cream cheese frosting.Bake it as a 9×13-inch cake or a beautiful layer cake.
Ingredients
Lemon Blueberry Cake
- 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 freshly squeezed lemon juice 80 ml
- 1 cup unsalted butter 226 grams, softened
- 1 3/4 cups granulated sugar 350 grams
- 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 grams, softened
- 8 ounces brick-style cream cheese 226 grams
- 1 teaspoon freshly squeezed lemon juice
- 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 full-fat brick-style cream cheese 340 grams
- 1 1/2 teaspoons freshly squeezed lemon juice
- 4 1/2 –5 1/2 cups powdered sugar 495–605 grams, 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 rounds, then grease and flour the sides.
- Sift the cake flour, baking powder, baking soda, and salt into a medium bowl. Whisk together and set aside.
- Combine the buttermilk and freshly squeezed lemon juice in a small bowl. Whisk with a fork and set aside.
- In a large bowl, beat the softened butter, granulated sugar, and lemon zest for 2–3 minutes, until light and fluffy.
- Add the vanilla extract. Beat in the eggs one at a time, scraping the sides and bottom of the bowl after each addition.
- With the mixer on low, beat about one-third of the flour mixture into the butter mixture. Add half of the buttermilk and lemon mixture and mix briefly.
- Scrape the bowl, then repeat with another one-third of the flour mixture followed by the remaining buttermilk mixture. Finish with the last one-third of the flour mixture. Mix only until combined; do not overmix.
- Toss the blueberries with 2 teaspoons of flour. Gently fold them into the batter using a spatula.
- Pour the batter into the prepared pan or pans and smooth the top.
- Bake the Lemon Blueberry Cake for 30–35 minutes in a 9×13-inch pan or approximately 25–30 minutes for layer cakes. The top should be set and slightly springy, and a toothpick inserted into the center should come out clean.
- Let the cake cool completely in the pan. If making a layer cake, allow the layers to cool fully before handling them. Do not invert hot cake layers.
- To make the frosting, beat the softened butter until smooth. Add the cream cheese and mix until creamy.
- Add the lemon juice and 3 cups of sifted powdered sugar. Start mixing on low speed, then increase to medium once incorporated.
- Continue adding powdered sugar about 1/2 cup at a time until the frosting reaches your preferred sweetness and thickness. If it becomes too thick, mix in whipping cream, 1 tablespoon at a time.
- For a 9×13-inch cake, spread the frosting evenly over the cooled cake. Decorate with extra blueberries and lemon slices if desired.
- For a layer cake, refrigerate the cooled layers briefly so they become easier to handle. Trim any domed tops with a serrated knife. Place one layer on a cake stand, spread with frosting, and repeat with the remaining layers.
- Apply a thin crumb coat around the cake and refrigerate for 20–30 minutes. Finish with the remaining frosting and decorate with blueberries if desired.
- Slice with a thin, sharp knife and serve
Notes
For a simple celebration cake, the 9×13-inch version is the easiest option and requires less decorating. For birthdays or special occasions, the layer cake creates a more impressive presentation.
Extra blueberries and thin lemon slices make simple decorations. For the cleanest slices, chill the frosted cake briefly and use a sharp knife.
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 bake it in a 9×13-inch pan or build it into a beautiful layer cake, the recipe is approachable, flavorful, and perfect for sharing.