This Lemon Blueberry Cake is a delightful dessert that combines the bright, zesty flavor of lemon with the natural sweetness of blueberries. With a moist, tender crumb and a creamy frosting, this cake is perfect for spring and summer gatherings, special occasions, or simply as an everyday treat. The balance of citrus and fruit makes it both refreshing and indulgent.
Why You’ll Love This Recipe
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The perfect blend of sweet and tangy flavors
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Incredibly moist and soft texture
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Bursting with fresh, juicy blueberries
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Topped with a rich and creamy frosting
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Easy to make with simple ingredients
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A stunning dessert that’s ideal for entertaining
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Can be made year-round using fresh or frozen berries
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Great for birthdays, brunches, or afternoon tea
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Versatile and easy to customize
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Freezer-friendly and stores well
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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Unsalted butter
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Granulated sugar
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Eggs
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All-purpose flour
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Baking powder
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Baking soda
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Salt
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Buttermilk
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Fresh lemon juice
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Lemon zest
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Fresh or frozen blueberries
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Cream cheese
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Powdered sugar
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Vanilla extract
Directions
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Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
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In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
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In a large mixing bowl, beat the butter and sugar together until light and fluffy.
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Add the eggs one at a time, mixing well after each addition.
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Stir in the lemon juice, lemon zest, and vanilla extract.
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Gradually mix in the dry ingredients, alternating with the buttermilk, until just combined.
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Gently fold the blueberries in a tablespoon of flour, then fold them into the batter.
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Divide the batter evenly between the prepared pans.
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Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
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Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
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For the frosting, beat the cream cheese and butter until smooth. Add powdered sugar and vanilla extract, and beat until creamy.
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Once the cakes are cooled, frost the top of one layer, stack the second layer on top, and frost the entire cake.
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Garnish with extra blueberries and lemon zest if desired.
Servings and Timing
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Servings: 12 slices
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Preparation Time: 30 minutes
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Baking Time: 25–30 minutes
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Cooling & Assembly Time: 45 minutes
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Total Time: Approximately 1 hour 45 minutes
Variations
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Substitute raspberries or blackberries for blueberries
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Add a layer of lemon curd between the cakes
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Make it into a sheet cake instead of a layer cake
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Use a lemon glaze instead of frosting for a lighter finish
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Add poppy seeds for a lemon-poppyseed twist
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Make it dairy-free by using plant-based milk and butter
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Create cupcakes using the same batter and adjust baking time
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Add almond extract for a nutty background flavor
Storage/Reheating
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Store the cake in an airtight container in the refrigerator for up to 5 days
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Let slices sit at room temperature for 20 minutes before serving if chilled
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Freeze slices by wrapping them tightly in plastic wrap and storing in a freezer-safe bag for up to 2 months
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Thaw overnight in the fridge or at room temperature for a few hours
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Reheat individual slices in the microwave for 10–15 seconds (without frosting if preferred)
FAQs
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Do not thaw them before adding to the batter to prevent discoloration and excess moisture.
Why did my blueberries sink to the bottom?
Coating the blueberries in a small amount of flour before folding them into the batter helps suspend them evenly throughout the cake.
Can I make this cake ahead of time?
Yes, the cake layers can be baked a day ahead and stored tightly wrapped at room temperature or refrigerated. Assemble and frost the day you plan to serve.
How do I keep the cake moist?
Using buttermilk and not overbaking are key to a moist cake. Be sure to store it properly to retain moisture.
What type of frosting works best?
Cream cheese frosting pairs beautifully with lemon and blueberries, but you could also use a lemon buttercream or a simple glaze.
Can I turn this into cupcakes?
Absolutely. This recipe works well for cupcakes. Adjust the baking time to about 18–22 minutes.
How long can the cake sit out?
If unfrosted or topped with a glaze, it can sit at room temperature for up to 2 days. If frosted with cream cheese, refrigerate after 2 hours.
Can I make this gluten-free?
Yes, use a 1:1 gluten-free all-purpose flour blend suitable for baking. Results may vary slightly depending on the brand.
What’s the best way to zest a lemon?
Use a microplane or fine grater, being careful to avoid the bitter white pith beneath the yellow skin.
Can I add lemon curd to this cake?
Yes, a layer of lemon curd between the cake layers or as a filling is a delicious addition.
Conclusion
This Lemon Blueberry Cake is the perfect marriage of citrus brightness and fruity sweetness, ideal for any celebration or just because. With its tender crumb, juicy berries, and smooth frosting, it’s a dessert that delivers on both flavor and presentation. Whether you follow the recipe as is or add your own twist, it’s sure to become a favorite.
Print
Lemon Blueberry Cake
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 10–12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Lemon Blueberry Cake is a moist, fluffy layer cake bursting with fresh blueberries and tangy lemon flavor. Paired with a creamy lemon-infused frosting, it’s the perfect spring and summer dessert for brunches, birthdays, or any sunny celebration.
Ingredients
- For the Cake
- 2 and 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 and 1/2 cups granulated sugar
- 4 large eggs
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 cup buttermilk
- 1 and 1/2 cups fresh or frozen blueberries (tossed in 1 tbsp flour)
- For the Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3–4 cups powdered sugar
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter, oil, and sugar until light and fluffy.
- Add eggs one at a time, then mix in lemon zest and juice.
- Alternately add dry ingredients and buttermilk, mixing just until combined.
- Gently fold in blueberries coated in flour.
- Divide batter evenly between pans and bake for 28–32 minutes, or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- For frosting, beat cream cheese and butter until smooth. Add lemon juice, zest, and vanilla. Gradually beat in powdered sugar until desired consistency.
- Assemble cake by spreading frosting between layers and over top and sides. Decorate with extra blueberries or lemon slices if desired.
Notes
- Coating blueberries in flour prevents them from sinking to the bottom of the cake.
- You can substitute buttermilk with 1 cup milk + 1 tbsp lemon juice (let sit 5 minutes).
- Chill cake for 30 minutes before slicing for cleaner cuts.
Nutrition
- Calories: ~390
- Sugar: ~30g
- Sodium: ~230mg
- Fat: ~20g
- Saturated Fat: ~12g
- Unsaturated Fat: ~7g
- Trans Fat: ~0g
- Carbohydrates: ~45g
- Fiber: ~1g
- Protein: ~5g
- Cholesterol: ~80mg
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