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.

Lemon Blueberry Cake – Best Moist Recipe Ever

Name: Lemon Blueberry Cake
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
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

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

Scale

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

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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