This lemon blueberry cake is the perfect combination of citrusy brightness and sweet, juicy berries. With its moist crumb, luscious cream cheese frosting, and vibrant flavor, this cake is ideal for spring gatherings, Easter celebrations, or whenever you’re craving a slice of sunshine. Whether baked as a simple 9×13 sheet cake or a stunning layered centerpiece, this lemon blueberry cake always impresses — and it’s surprisingly easy to make at home.
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A Simple Yet Elegant Dessert That Checks All the Boxes
This lemon blueberry cake stands out for more than just its flavor. It’s soft, moist, and never dry thanks to cake flour and buttermilk. Fresh blueberries add a pop of juicy sweetness in every bite, while the hint of lemon in the frosting ties the whole dessert together beautifully. It’s:
- Moist and tender with a soft crumb
- Packed with fresh blueberries
- Layered with a velvety, slightly tangy cream cheese frosting
- Easily adaptable for everyday baking or special occasions
- A guaranteed crowd-pleaser
What You’ll Need to Make the Best Lemon Blueberry Cake
- Cake Flour: Provides a soft, delicate crumb and ensures the cake stays light, not dense
- Baking Powder & Baking Soda: Help the cake rise evenly and create a tender texture
- Salt: Balances the sweetness and enhances flavor depth
- Buttermilk: Adds moisture and a subtle tang that complements the lemon
- Fresh Lemon Juice: Delivers that unmistakable citrus brightness
- Unsalted Butter: Creates richness and structure; make sure it’s softened
- Granulated Sugar: Sweetens the cake and helps cream the butter
- Lemon Zest: Intensifies lemon flavor and brings aromatic oils to the batter
- Vanilla Extract: Adds warmth and rounds out the citrus notes
- Eggs: Bind the ingredients and contribute to structure
- Blueberries: Bring bursts of fruity sweetness; fresh is best to prevent bleeding
- All-Purpose Flour (small amount): Used to coat the blueberries and prevent sinking
- Cream Cheese: Essential for the frosting’s creamy, tangy base
- Powdered Sugar: Sweetens and thickens the frosting
- Whipping Cream (optional): Adjusts frosting consistency for spreading
Smart Ingredient Swaps to Fit Your Pantry or Preferences
- No Cake Flour? Make your own by combining 2 2/3 cups all-purpose flour with 1/3 cup cornstarch. Sift three times before using
- Out of Buttermilk? Use whole milk with a tablespoon of lemon juice or vinegar. Let sit for 5–10 minutes to curdle
- No Fresh Blueberries? Frozen berries can work in a pinch. Do not thaw and lightly coat them in flour to reduce bleeding
- Want a Lighter Frosting? Use a lemon glaze or whipped topping instead of cream cheese frosting
- Lemon Alternatives: Add a touch of orange zest or juice for a citrus twist if you’re low on lemons
How to Make Lemon Blueberry Cake from Scratch
- Preheat and Prep
Preheat the oven to 350°F (180°C). For a 9×13 cake, grease and flour the pan. For layers, line the bottoms with parchment and grease the sides - Mix Dry Ingredients
Sift cake flour, baking powder, baking soda, and salt into a bowl. Whisk to combine - Combine Buttermilk and Lemon Juice
In a separate bowl, whisk together the buttermilk and freshly squeezed lemon juice - Cream Butter, Sugar & Zest
Beat butter, sugar, and lemon zest for 2–3 minutes until light and fluffy - Add Eggs & Vanilla
Beat in vanilla extract, then add eggs one at a time, mixing well after each - Alternate Mixing Wet and Dry
On low speed, mix in 1/3 of the flour mixture, then 1/2 of the milk mixture. Repeat, ending with the last third of the flour. Do not overmix - Fold in Blueberries
Toss blueberries with 2 tsp of flour, then gently fold into the batter - Bake
Pour into the prepared pan(s)- 9×13 pan: Bake for 35–40 minutes
- Three 8-inch pans: Bake for 25–30 minutes
Cake is done when the top is set and a toothpick comes out clean
- Cool Completely
Let the cake cool fully before frosting. For layers, wrap cooled cakes and chill before assembling for easier handling - Frost
Beat butter and cream cheese until soft. Add lemon juice and powdered sugar gradually. Adjust consistency with whipping cream if needed - Assemble (if layering)
- Trim domed tops
- Add a crumb coat and chill for 30 minutes
- Finish with a final thick swirl of frosting
Foolproof Tips for a Perfect Lemon Blueberry Cake Every Time
- Room Temperature Ingredients: Prevent curdling and ensure even mixing
- Don’t Skip the Zest: Lemon zest adds far more flavor than juice alone
- Toss Berries in Flour: Keeps them suspended and prevents sinking
- Avoid Overmixing: Mix just until combined for the fluffiest crumb
- Use Brick-Style Cream Cheese: The spreadable kind won’t hold up for frosting
- Test with a Toothpick: Look for clean removal to avoid overbaking
Serving Ideas and Flavor Variations
- Serve With: A side of whipped cream, lemon curd, or vanilla ice cream for added indulgence
- Toppings: Garnish with extra blueberries, lemon slices, or edible flowers
- Spice It Up: Add a touch of ginger or cardamom for a fragrant twist
- Make It Gluten-Free: Use a 1:1 gluten-free flour blend formulated for baking
- Add a Crunch: Top with slivered almonds or a lemon streusel
- Storage Tips:
- Unfrosted Cake: Store wrapped at room temp for 1 day or freeze for up to 2 months
- Frosted Cake: Keep in the fridge, covered, for up to 4 days
Why Lemon Blueberry Cake Is the Perfect Springtime Treat
The vibrant pairing of tart lemon and sweet blueberries makes this cake a celebration of seasonal freshness. The lemon blueberry cake isn’t just another dessert — it’s a bright and refreshing bite that perfectly captures the essence of spring and summer. Light enough for brunch, elegant enough for special occasions, and simple enough to make on a weekday, this cake is as versatile as it is delicious.
Whether you bake it as a casual family dessert or a layered showstopper for guests, this lemon blueberry cake delivers both flavor and visual appeal — a citrusy, berry-packed beauty that’s guaranteed to make your table shine.
Conclusion: A Cake That’s Bursting with Flavor and Easy to Love
This lemon blueberry cake is more than just a dessert—it’s a bright, refreshing experience that brings together tangy lemon, juicy blueberries, and a perfectly soft crumb. With its simple step-by-step method and flexible format, anyone can enjoy baking this crowd-pleaser, whether as a single-layer sheet cake or an elegant layered centerpiece. Every bite balances sweet and tart, creamy and fluffy, making it ideal for spring events, birthdays, or any time you want to brighten the table.
So whether you’re looking for a show-stopping treat or a reliable go-to bake, this lemon blueberry cake delivers in both flavor and ease. Once you try it, it’ll become a staple in your recipe collection.
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, but use them straight from the freezer—do not thaw. Toss them in a bit of flour before adding to the batter to minimize bleeding and sinking. Note that frozen berries may slightly increase bake time and change the cake’s color consistency.
How do I store leftover lemon blueberry cake?
Store leftovers in an airtight container in the fridge for up to 4 days. For best texture and flavor, let chilled slices sit at room temperature for 15–20 minutes before serving. Unfrosted cake can be wrapped and frozen for up to 2 months.
Can I make this lemon blueberry cake ahead of time?
Absolutely. You can bake the cake layers or sheet cake a day ahead, wrap them tightly, and refrigerate. The frosting can also be prepared in advance and stored in the fridge. Let frosting come to room temperature and re-whip before using.
What’s the best way to frost a layer cake without crumbs?
Apply a crumb coat—a thin layer of frosting—to seal in crumbs. Chill the cake for 30 minutes, then apply a final thick layer of frosting. This method ensures a clean, professional finish without crumb specks in your frosting.
More Relevant Recipes
- Blueberry Cream Cheese Puff Pastry: A delightful and flaky pastry filled with a sweet blueberry and cream cheese mixture, echoing the flavor profile of the Lemon Blueberry Cake with its fruity richness and creamy texture. Perfect for breakfast or dessert.
- Mandarin Orange Cake: Light and zesty, this cake brings similar citrusy freshness to the table. It’s easy to prepare and wonderfully moist, making it a fruity companion to the lemon blueberry flavor profile.
- Meyer Lemon Crinkle Cookies: These soft, chewy cookies are packed with bright lemon flavor and a sugary crinkle top. A bite-sized treat that captures the essence of the lemon blueberry cake in cookie form.
Lemon Blueberry Cake
- Total Time: 1 hour
- Yield: 12-15 servings
- Diet: Vegetarian
Description
This Lemon Blueberry Cake is a moist, tender dessert bursting with juicy blueberries and bright lemon flavor. Topped with a smooth cream cheese frosting, it’s perfect for spring gatherings, Easter brunch, or any occasion that calls for a fresh and flavorful treat.
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 teaspoons vanilla extract
- 4 large eggs, room temperature
- 2 cups blueberries, preferably fresh
- 2 teaspoons cake flour or all-purpose flour (for tossing blueberries)
- 3/4 cup unsalted butter (168 grams), softened (for frosting)
- 12 oz cream cheese (340 grams), brick-style, full fat
- 1 1/2 teaspoons lemon juice (for frosting)
- 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 or line three 8-inch round pans with parchment paper and grease the sides.
- Sift together the cake flour, baking powder, baking soda, and salt in a medium bowl. Whisk and set aside.
- In another bowl, whisk the buttermilk and lemon juice together. Set aside.
- Cream the butter, sugar, and lemon zest in a large bowl for 2-3 minutes until light and fluffy.
- Beat in the vanilla extract, then add the eggs one at a time, mixing well after each addition.
- On low speed, alternate adding the dry ingredients and milk mixture: 1/3 of the flour, 1/2 of the milk, another 1/3 flour, remaining milk, and then final 1/3 flour. Mix gently and avoid overmixing.
- Toss the blueberries with 2 teaspoons of flour, then gently fold them into the batter using a spatula.
- Pour the batter into prepared pan(s). Bake for 35–40 minutes for a 9×13 pan, or 25–30 minutes for layer cakes. A toothpick inserted should come out clean.
- Let the cake cool completely before frosting. If making a layer cake, wrap cooled layers in plastic and refrigerate to firm up before decorating.
- For the frosting: Beat softened butter and cream cheese together. Add lemon juice, then gradually add powdered sugar. Adjust consistency with whipping cream if needed.
- Frost the cake: For layers, apply a crumb coat, chill for 30 minutes, then finish with a final layer of frosting. For sheet cake, simply frost the top.
Notes
- Use fresh blueberries to prevent bleeding and sinking.
- Always zest lemons before juicing for best flavor extraction.
- Ensure all ingredients are at room temperature before mixing.
- Do not substitute all-purpose flour 1:1 for cake flour—use a proper substitution if needed.
- Cake layers can be made ahead and refrigerated or frozen unfrosted.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (of 15 total)
- Calories: 534 kcal
- Sugar: 50 g
- Sodium: 198 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 71 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 116 mg