Lemon Blueberry Cake Recipe

Welcome to the delightful world of baking where we combine the tangy zest of lemons with the sweet burst of blueberries in our Lemon Blueberry Cake recipe! This cake is a perfect balance of fruity freshness and creamy indulgence, making it an ideal choice for summer gatherings, afternoon teas, or simply as a treat for your family. The soft, moist layers are enriched with the bright flavors of lemon and the natural sweetness of blueberries, all brought together with a luscious cream cheese frosting. Whether you’re a seasoned baker or trying your hand at a layered cake for the first time, this recipe offers a fulfilling baking experience with a delicious reward at the end.


Cake Layers:

  • 1 cup unsalted butter, softened to room temperature
  • 1 1/2 cups white granulated sugar
  • 4 large eggs, at room temperature
  • 1 tablespoon pure vanilla extract
  • 3 cups sifted all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 tablespoons lemon zest
  • 1/2 cup lemon juice, from about 3 lemons
  • 2 cups blueberries, fresh or frozen (do not thaw if frozen)
  • 1 tablespoon all-purpose flour or cornstarch (for tossing the blueberries)

Cream Cheese Frosting:

  • 12 ounces full-fat cream cheese, softened to room temperature
  • 1 1/2 cup unsalted butter, softened to room temperature
  • 4 1/2 – 5 cups confectioners sugar (adjust to desired consistency)
  • 2 tablespoons milk
  • 1 teaspoon pure lemon extract
  • 1/8 teaspoon sea salt


  • Preheat the oven to 350 degrees F.
  • Grease and line three 9-inch or 8-inch round cake pans with butter, baking spray, and parchment paper.

Making the Cake Layers:

  • Beat the butter with an electric mixer until creamy (about 1 minute).
  • Add granulated sugar and beat until light and fluffy (about 3 minutes).
  • Add eggs one at a time, beating after each addition. Then, add vanilla extract and scrape down the bowl.
  • In a separate bowl, whisk together flour, baking powder, and salt.
  • Gradually add the flour mixture to the butter mixture on low speed. Beat in the buttermilk, lemon zest, and lemon juice.
  • Toss blueberries with flour or cornstarch and fold them into the batter gently.


  • Distribute the batter evenly among the prepared pans.
  • Bake for 21-25 minutes or until a toothpick inserted comes out clean.
  • Allow to cool completely in pans before assembling.

Preparing Cream Cheese Frosting:

  • Beat cream cheese and butter together until smooth (3-5 minutes).
  • Gradually add 4 cups of confectioners sugar, milk, lemon extract, and salt. Beat until creamy.
  • Adjust consistency with more sugar or milk if necessary.
  • Optionally, chill the frosting for 30 minutes before assembly.

Assembling the Cake:

  • Trim the tops off the cake layers for flat surfaces.
  • Place a layer on the cake stand, spread with frosting, and repeat with remaining layers.
  • Frost the top and sides of the cake.
  • Garnish with fresh blueberries and lemon slices.
  • Refrigerate for at least 2 hours before serving (better if chilled overnight).

This detailed breakdown covers each step of the Lemon Blueberry Cake recipe, ensuring clarity and ease of preparation. The structure separates the components of the cake for better understanding and execution.

Lemon Blueberry Cake Recipe

Cooking Tips

  1. Room Temperature Ingredients: Ensure all your ingredients, especially butter, eggs, and cream cheese, are at room temperature. This helps to achieve a smoother batter and frosting.
  2. Lemon Zest: Use a fine grater for the lemon zest to avoid any bitter white pith.
  3. Flouring Blueberries: Tossing blueberries in flour or cornstarch prevents them from sinking to the bottom of the cake.
  4. Even Layers: Use a measuring cup or scale to divide the batter equally among the pans for even layers.
  5. Cooling: Allow the cake layers to cool completely before frosting to prevent the frosting from melting.

How to Store

Store this Lemon Blueberry Cake in the refrigerator due to its cream cheese frosting. Keep it in an airtight container or under a cake dome to maintain freshness. It stays good for up to 4 days. For longer storage, freeze the unfrosted cake layers wrapped in plastic wrap and then aluminum foil for up to 2 months. Thaw overnight in the refrigerator before frosting and serving.

10 FAQs

  1. Can I use bottled lemon juice? Fresh lemon juice is preferred for the best flavor.
  2. How can I prevent the frosting from becoming too runny? Ensure your butter and cream cheese aren’t too soft and add confectioners’ sugar gradually to achieve the right consistency.
  3. Can I make this cake gluten-free? Yes, substitute all-purpose flour with a gluten-free flour blend.
  4. Can I use frozen blueberries? Yes, use them directly from the freezer without thawing to prevent bleeding.
  5. How do I know when the cake is done? The cake is done when a toothpick inserted in the center comes out clean.
  6. Can I make this cake in advance? Yes, the cake layers can be baked ahead and stored as directed.
  7. How can I make the cake more lemony? Increase the amount of lemon zest or add a bit of lemon extract.
  8. Can I make cupcakes with this recipe? Yes, adjust the baking time to about 18-20 minutes for cupcakes.
  9. What can I use instead of cream cheese for frosting? You can use a buttercream or mascarpone frosting.
  10. Can I add other fruits to the cake? Yes, raspberries or blackberries can be a great addition.

Recipe Variations

  1. Lemon Poppy Seed Twist: Add 1 tablespoon of poppy seeds to the batter for a nutty crunch.
  2. Berry Medley: Mix in a combination of blueberries, raspberries, and blackberries for a berry-rich flavor.
  3. Orange Blueberry Cake: Replace lemon with orange zest and juice for a different citrus twist.
  4. Vegan Version: Use plant-based butter and egg substitutes, and vegan cream cheese for frosting.
  5. Mini Bundt Cakes: Bake in mini bundt pans for individual servings, adjusting the baking time accordingly.

Health Concerns

This Lemon Blueberry Cake, while a delightful treat, should be consumed in moderation. It contains sugar and butter, which may not be suitable for those with dietary restrictions like diabetes or heart conditions. You can reduce the sugar or use sugar substitutes, and opt for low-fat cream cheese to make it healthier. Always consider allergies, especially to dairy and gluten, when serving this cake.

This Lemon Blueberry Cake recipe brings a burst of summer flavors to your table. It’s a perfect blend of tangy, sweet, and creamy that can easily be adapted to suit various tastes and dietary needs. Remember, baking is not just about following a recipe; it’s about creating memories and experiences that you can share with your loved ones. So, preheat your oven, and let’s create something deliciously unforgettable!