Lemon Blueberry Cake

Introduction & Inspiration

Lemon and blueberry are two of my favorite flavors, especially when it comes to cake. There’s something about the bright tang of lemon combined with the sweet burst of blueberries that always tastes like sunshine on a plate.

This Lemon Blueberry Cake came to life one weekend when I wanted to bake something simple, fruity, and beautiful. I had fresh blueberries, a couple of lemons, and a craving for a fluffy, buttery cake that would hold up to layers of cream cheese frosting.

Whether baked as a single sheet cake or layered into a towering dessert, this recipe always delivers the perfect balance of citrus, fruit, and cream.

Nostalgic Appeal

This cake takes me back to summers with my grandmother. She would bake fruit cakes with whatever berries we picked that morning, and lemons were always part of her kitchen staples. She had a way of zesting a lemon so gracefully, and the scent would linger in the whole house.

Whenever I mix lemon zest into sugar or fold blueberries into cake batter, I think of her. Her cakes were always rustic and full of love, and this one feels like my modern homage to those memories.

Even though this version is a little more polished, the heart of it is still the same: a soft, rich cake packed with fresh, seasonal fruit and a touch of lemon to keep things bright.

Homemade Focus

This cake is entirely homemade, and you can really taste the difference. The base is made with cake flour, which gives it a light, delicate crumb. The lemon juice and zest are freshly added—not from a bottle—so every bite bursts with citrus flavor.

I love using fresh blueberries in this recipe. They hold their shape and bake into soft pockets of fruity goodness without bleeding too much into the batter. Tossing them in flour keeps them from sinking and ensures an even distribution.

The cream cheese frosting is rich, tangy, and silky smooth. It complements the tart lemon beautifully and adds a creamy texture that makes the cake feel complete.

Whether I’m baking it in a 9×13 pan or turning it into a triple-layer showstopper, this cake is always a crowd favorite.

Flavor Goal

I wanted the lemon flavor to be bright but not sour, and the cake to feel light yet rich. That’s why I use both lemon juice and zest in the batter—it gives the cake depth and freshness without overpowering the other ingredients.

The buttermilk and sour cream help tenderize the crumb and give it just enough tang to balance the sweetness. They also make the texture incredibly moist without being dense.

The blueberries are sweet, tart, and juicy. They add just the right contrast to the lemon cake and burst with flavor in every bite.

Topping it all with a lemon-kissed cream cheese frosting brings everything together. It’s the perfect harmony of buttery cake, fruity freshness, and creamy richness.

Ingredient Insights

Cake flour is my preferred choice for this recipe. It creates a finer, softer crumb that’s ideal for delicate fruit cakes.

Baking powder and baking soda work together to give the cake lift and ensure a tender texture. The combination helps create the perfect rise without making the cake too airy.

Salt is essential for balancing the sweet and tart elements. It enhances the lemon flavor and rounds out the cake.

Buttermilk and lemon juice are acidic ingredients that react with the leaveners, adding moisture and depth. I use room temperature buttermilk for better incorporation into the batter.

Butter adds richness and structure. Creaming it with sugar and lemon zest gives the cake a light, fluffy texture from the start.

Granulated sugar sweetens the cake and helps cream the butter for volume and airiness.

Lemon zest is packed with essential oils that make the cake incredibly fragrant and flavorful.

Vanilla extract adds warmth and rounds out the sharpness of the lemon.

Eggs bind the batter and give it structure. Using room temperature eggs ensures even mixing and a better rise.

Blueberries should be fresh when possible. I toss them in a bit of flour to keep them from sinking and bleeding into the batter.

Cream cheese, butter, lemon juice, and powdered sugar make up the frosting. It’s smooth, spreadable, and slightly tangy—perfect for topping this fruity cake.

Essential Equipment

You’ll need a few basic tools to make this cake a success.

A large mixing bowl and an electric mixer are essential for creaming the butter and sugar properly.

For sifting the dry ingredients, a fine mesh sieve helps remove lumps and aerate the flour.

A rubber spatula is helpful for folding in the blueberries gently without crushing them.

A 9×13-inch cake pan works great for sheet cake versions, while three 8-inch round cake pans are best for the layered option.

If making the layered version, use parchment paper rounds and a cake leveler or serrated knife to trim domed tops.

Lastly, a cooling rack and offset spatula will make frosting and decorating the cake much easier.

List of Ingredients (With Measurements)

For the Cake
3 cups cake flour (360 grams)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup buttermilk (180 ml), room temperature
⅓ cup lemon juice (80 ml), freshly squeezed
1 cup unsalted butter (226 grams), room temperature
1¾ 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 (for tossing berries)

For the Cream Cheese Frosting (9×13 Cake)
½ cup unsalted butter (112 grams), softened
8 oz cream cheese (226 grams), softened
1 teaspoon lemon juice
3–4 cups powdered sugar (330–440 grams), sifted
1 tablespoon whipping cream, as needed

For the Cream Cheese Frosting (Layer Cake)
¾ cup unsalted butter (168 grams), softened
12 oz cream cheese (340 grams), softened
1½ teaspoons lemon juice
4½–5½ cups powdered sugar (495–605 grams), sifted
1–2 tablespoons whipping cream, as needed

Step-by-Step Instructions

Step 1: Prepare the Pans and Oven
Preheat the oven to 350°F (180°C). Grease and flour your cake pans thoroughly. Line with parchment if making a layer cake for easier release.

Step 2: Combine the Dry Ingredients
In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Whisk and set aside.

Step 3: Mix the Wet Ingredients
In a small bowl, mix the buttermilk and lemon juice with a fork. Set aside to allow it to sit while you cream the butter.

Step 4: Cream Butter and Sugar
In a large bowl, beat the butter, sugar, and lemon zest together until pale and fluffy—about 2–3 minutes.

Add the vanilla and the eggs, one at a time, beating well and scraping the bowl between each addition.

Step 5: Combine Wet and Dry
With the mixer on low, add ⅓ of the flour mixture to the butter mixture. Then mix in ½ of the lemon-buttermilk mixture. Repeat, alternating until both are used up and just combined.

Be careful not to overmix. You want everything just incorporated.

Step 6: Add the Blueberries
Toss the blueberries with 2 teaspoons of flour to prevent sinking. Gently fold them into the batter using a spatula.

Step 7: Bake the Cake
Pour the batter into the prepared pan(s) and smooth the tops. Bake 30–35 minutes for a sheet cake, or 25–30 minutes for layers.

Check with a toothpick—if it comes out clean, it’s ready. The top should be lightly golden and springy to the touch.

Let the cake cool fully in the pan for the sheet version. For layers, let them cool in the pans before carefully removing them to a rack.

Frosting Instructions

Step 1: Beat Butter and Cream Cheese
In a large bowl, beat the butter until soft and creamy. Add the cream cheese and beat until smooth.

Step 2: Add Lemon Juice and Powdered Sugar
Mix in the lemon juice, then add powdered sugar a bit at a time. Beat until fluffy, adjusting the thickness with whipping cream as needed.

Use less sugar for a tangier frosting, or more for a sweeter and firmer texture.

Decorating

For a 9×13 cake:
Spread the frosting evenly over the cooled cake. Decorate with fresh blueberries, lemon slices, or zest.

For a layer cake:
Once the layers are fully cooled (or chilled), level the tops if needed. Add frosting between layers, then apply a thin crumb coat around the outside.

Chill for 20–30 minutes, then finish frosting the top and sides with swirls or smooth edges. Garnish with fresh blueberries and a bit of zest.

Use a thin, sharp knife for clean slices.

Troubleshooting

Cake sinking in the middle? Be sure not to open the oven door too early. Also, avoid overmixing once the flour is added.

Blueberries sinking? Make sure to toss them in flour before folding into the batter.

Cake too dense? Use room temperature ingredients and avoid overbeating the eggs or flour.

Frosting too runny? Add more powdered sugar or chill for 15 minutes before spreading.

Cake sticking to the pan? Always grease and flour thoroughly, and use parchment if baking layer cakes.

Tips and Variations

Add poppy seeds to the batter for a lemon-poppy twist.

Use a raspberry or mixed berry blend instead of just blueberries.

Substitute half the cream cheese in the frosting with mascarpone for a richer flavor.

Add a drizzle of lemon glaze before frosting for extra zing.

Use this recipe for cupcakes—just adjust the bake time to 16–20 minutes.

Serving and Pairing Suggestions

Serve this cake at spring brunches, baby showers, or garden parties.

Pair with sparkling lemonade, iced tea, or a glass of prosecco.

Top each slice with a dollop of whipped cream or lemon curd.

Add extra berries on the side for color and freshness.

Enjoy a slice for breakfast—it’s fruit and dairy, after all.

Nutritional Information (Approx. Per Slice)

Calories: 430
Sugar: 35g
Sodium: 210mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 1g
Protein: 5g
Cholesterol: 85mg

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Recipe Summary and Q&A

This Lemon Blueberry Cake is soft, buttery, and filled with fresh blueberries and citrusy flavor. Whether baked in a single pan or layered and frosted with cream cheese, it’s a dessert that looks beautiful and tastes even better.

Can I make this ahead of time?
Yes. Bake the cake a day ahead and frost the next day for best flavor and texture.

Can I freeze it?
Absolutely. Wrap cooled layers in plastic and foil and freeze for up to 2 months.

Can I use frozen blueberries?
Yes, but don’t thaw them. Toss in flour and fold in quickly to prevent bleeding.

How do I store leftovers?
Cover and refrigerate for up to 5 days. Let slices sit at room temp before serving.

This cake is bright, beautiful, and bursting with flavor. It’s become one of my most requested bakes—and now it can be yours too.