Introduction

This lemon blueberry cake is a bright, moist dessert perfect for spring or any time you crave a fresh, fruity treat. Combining tangy lemon and sweet blueberries with a rich cream cheese frosting, it’s a crowd-pleaser that’s surprisingly easy to make at home.

A three-layer slice of light yellow cake with visible purple blueberries baked inside each layer, separated by thin layers of smooth white frosting. The cake slice sits on a white plate decorated with small pink flowers and a gold trim around the edge. In the background, there is a halved lemon and a soft pink cloth on a white marbled surface. A silver fork is placed near the plate. photo taken with an iphone --ar 4:5 --v 7

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 blueberries
1/2 cup unsalted butter (112 grams), softened (for frosting)
8 oz brick-style cream cheese (226 grams), softened
1 teaspoon lemon juice, freshly squeezed (for frosting)
3–4 cups powdered sugar (330–440 grams), sifted (for frosting)
1 tablespoon whipping cream (as needed)

Instructions

Step 1: 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 tins with parchment rounds, then grease and flour the sides.
Step 2: In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
Step 3: In a separate bowl, combine the buttermilk and lemon juice. Whisk with a fork and set aside.
Step 4: In a large bowl, beat the butter, sugar, and lemon zest until light and fluffy, about 2 to 3 minutes.
Step 5: Beat in the vanilla extract, then add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Step 6: With the mixer on low, add about one-third of the flour mixture, then half of the buttermilk mixture. Scrape the bowl, then repeat with another third of the flour and the remaining buttermilk. Finish by mixing in the last of the flour. Avoid overmixing.
Step 7: Toss the blueberries with the 2 teaspoons of flour to prevent sinking. Gently fold them into the batter with a spatula.
Step 8: Pour the batter into the prepared pan(s). Bake for 30–35 minutes for a 9×13 pan, or 25–30 minutes for layer cakes. The cake is done when the top is set, a toothpick inserted in the center comes out clean, and the surface feels firm but slightly springy.
Step 9: Let the cake cool in the pan. For layer cakes, handle the pans carefully and avoid inverting while hot.
Step 10: To make the cream cheese frosting, beat the softened butter until smooth. Add the cream cheese and beat to combine.
Step 11: Mix in the lemon juice and 3 cups of powdered sugar, starting on low speed and increasing to medium as it combines.
Step 12: Gradually add the remaining powdered sugar in ½ cup increments until the frosting reaches your preferred sweetness and thickness. If the frosting becomes too thick, beat in a tablespoon of whipping cream.
Step 13: For a 9×13 cake, frost the cooled cake and optionally garnish with blueberries and lemon slices.
Step 14: For layer cakes, ensure layers are fully cooled. Level domed tops if needed, then spread about ¾ cup frosting between layers. Apply a thin crumb coat around the cake and chill for 20–30 minutes.
Step 15: After chilling, frost the sides and top with remaining frosting in swirls. Decorate with blueberries if desired.
Step 16: Slice with a thin, sharp knife and serve.

Tips & Variations

Use fresh blueberries for the best texture; frozen blueberries can be used but may add extra moisture.
For extra lemon flavor, add a teaspoon of lemon extract to the batter.
If you don’t have buttermilk, make a substitute by adding 1 tablespoon of vinegar or lemon juice to ¾ cup milk and letting it sit for 5 minutes.
To make a lighter frosting, reduce the cream cheese slightly and add more whipping cream for a fluffier texture.
Decorate with fresh lemon slices and extra blueberries for a beautiful presentation.

Storage

Store the cake covered in the refrigerator for up to 4 days. For best results, bring to room temperature before serving. Leftover frosting can be stored in an airtight container in the fridge for up to a week. Gently rewhip before use.

How to Serve

A round cake covered in smooth, creamy white frosting with soft, swirling textures on the sides. On top, there is a neat row of dark blue blueberries placed close together along the edge. The cake sits on a white plate, partially visible at the bottom, with a slice of bright yellow lemon resting on the plate near the front. The whole scene is set against a white marbled texture background, and a soft pink cloth is laid under the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, but toss frozen blueberries in the flour while still frozen and fold them in gently to help prevent color bleeding. Expect a slightly moister cake.

How do I know when the cake is fully baked?

The top should feel set and springy, and a toothpick inserted in the center should come out clean without wet batter. The cake will also start to pull away slightly from the sides of the pan when done.