Soft, zesty, and packed with juicy berries, this lemon blueberry cake brings out the best of bright citrus and sweet fruit. It’s not your average homemade cake. From the first bite, you get a light texture, bold lemon flavor, and bursts of blueberries in every slice. Whether you’re baking for a gathering or treating yourself on a quiet weekend, this recipe is reliable, fresh, and made to impress.
Why You’ll Love This Recipe
- Quick to prepare with simple pantry ingredients
- Bursting with natural lemon flavor and real blueberries
- Fluffy and moist texture every time
- Ideal for birthdays, brunches, or spring parties
- Finished with a smooth cream cheese frosting that stays firm at room temperature
- Eye-catching without complicated decorating steps
This cake stands out because it avoids the usual problems like sinking berries or runny frosting. It’s flavorful, easy to work with, and looks beautiful without much effort. A true keeper in any home baker’s collection.
Ingredients Needed
For the Cake
- Granulated sugar, 1 and 1/4 cups (250g)
- Light brown sugar, 1/2 cup (100g), packed
- Unsalted butter, 1 cup (230g), left out until soft and easy to mix
- Large eggs, 4, at room temperature
- Pure vanilla extract, 1 tablespoon
- All-purpose flour, 3 cups (345g), sifted and leveled
- Baking powder, 1 tablespoon
- Salt, 1/2 teaspoon
- Buttermilk, 1 cup (240ml), at room temperature
- Lemon zest, 2 tablespoons, freshly grated
- Lemon juice, 1/2 cup (from about 3 medium lemons)
- Fresh or frozen blueberries, 1 and 3/4 cups (about 260g)
- All-purpose flour, 1 tablespoon, for tossing the blueberries
For the Cream Cheese Frosting
- Full-fat brick-style cream cheese, 8 ounces (224g), softened
- Unsalted butter, 1/2 cup (115g), softened
- Confectioners’ sugar, 3 and 1/2 cups (420g), sifted
- Heavy cream, 1 to 2 tablespoons (15 to 30ml), to adjust consistency
- Pure vanilla extract, 1 teaspoon
How to Make Lemon Blueberry Cake
Step 1: Preheat and Prepare the Pans
Set your oven to 350°F or 177°C. Lightly grease three 9-inch round cake pans. Line each one with parchment paper, then grease the paper too for easy removal.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter with the granulated sugar and brown sugar until the mixture becomes pale and fluffy. This usually takes about 2 to 3 minutes using a hand mixer or stand mixer on medium speed.
Step 3: Add Eggs and Vanilla
Crack in the eggs one at a time. Beat well after each addition to make sure everything combines smoothly. Add the vanilla extract and mix briefly.
Step 4: Mix the Dry Ingredients
Grab a clean bowl and combine the sifted flour with the baking powder and salt. Use a whisk or fork to blend them thoroughly so the rising agent spreads evenly through the
Step 5: Combine Wet and Dry Ingredients
Start by adding a portion of the dry mix to the butter mixture, followed by a splash of buttermilk. Keep switching between the two, mixing gently after each addition. Always begin and finish with the dry mix for a smooth batter. Add the lemon zest and juice last and stir until everything just comes together.
Step 6: Add the Blueberries
Place the blueberries in a small bowl and sprinkle them with a tablespoon of flour. Give them a light stir so they’re evenly coated. This helps them stay suspended in the batter. Gently stir the berries into the cake mixture using a spatula, just until they’re spread through. Be careful not to mix too much to keep the texture light.
Step 7: Bake the Cakes
Scoop the batter into the three pans, doing your best to keep the amounts equal. Use a spatula to level the tops so the cakes bake evenly. Place them in the preheated oven and bake for about 22 to 26 minutes. The cakes are ready when a toothpick inserted in the center comes out clean and free of wet batter.
Step 8: Cool the Layers
Once the cakes are out of the oven, leave them in their pans for around 10 minutes so they can firm up slightly. After that, gently remove each cake and place it on a wire rack. Allow them to cool all the way through before you start adding any frosting.
Step 9: Make the Cream Cheese Frosting
In a clean bowl, beat the cream cheese with the butter until creamy and lump-free. Slowly add in the sifted confectioners’ sugar while mixing on low speed. Pour in the vanilla extract and one tablespoon of cream. Mix until fluffy. Add the second tablespoon of cream if the frosting feels too thick.
Step 10: Assemble the Cake
Once the cake layers are fully cool, trim the tops if needed to make them even. Place the first layer on a serving plate. Spread a generous amount of frosting on top. Repeat with the next two layers. Cover the cake with a thin crumb coat and chill for 15 minutes to set. After that, apply the final layer of frosting and decorate as you like.
Decorating Your Lemon Blueberry Cake
Simple Finishes
If you’re short on time or prefer a lighter touch, sprinkle the top with powdered sugar or drizzle a quick lemon glaze using lemon juice and powdered sugar. This option is perfect when you plan to serve the cake fresh on the same day it’s made.
Semi-Naked Look
For a rustic style, apply a thin layer of frosting all over the cake, then gently scrape off the excess with a bench scraper. This allows the cake layers to peek through. Chill for 10 minutes to help it set before serving.
Fully Frosted Finish
If you want a classic look, cover the entire cake with an even layer of cream cheese frosting. Use a long offset spatula to smooth out the sides and top. For extra clean edges, chill the cake between coats.
Easy Piping Ideas
Use a piping bag fitted with a star tip to create simple borders or swirls on top. Rosettes or dots around the edges add elegance without much effort. Keep your frosting chilled so it holds its shape.
Garnish Suggestions
Top the cake with a handful of fresh blueberries, thin lemon slices, or a sprinkle of lemon zest. Add mint leaves for a pop of color and freshness. For a special touch, place a few blueberries around the base or on each piped swirl.
Serving and Storage Tips
Serving Suggestions:
Let the cake rest at room temperature before serving so the flavor comes through fully. For a nice finishing touch, serve each slice with a spoonful of whipped cream or a small scoop of vanilla ice cream. You can also scatter a few fresh blueberries on top and add a bit of grated lemon peel for extra color and freshness. This cake goes great with a warm cup of tea or a cold drink, making it a great choice for brunch, small parties, or relaxing afternoons.
Storage Instructions:
Keep the cake fresh by placing it in a sealed container and storing it in the fridge. It will maintain its soft texture and rich taste for around five days. If the cake has frosting, you can separate the layers with parchment paper to keep them from sticking together. Before serving any leftovers, take the cake out of the fridge about half an hour in advance. This helps the frosting soften and brings back the cake’s best texture.
Freezing Option:
You can freeze either single slices or entire layers without frosting. Make sure to wrap each piece tightly in plastic wrap, then cover it with a layer of foil to protect against freezer burn. The cake will stay good in the freezer for up to two months. When you’re ready to use it, let it defrost in the refrigerator overnight before serving or adding any frosting.
Lemon Blueberry Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (177°C). Grease three 9-inch round cake pans, line with parchment paper, and grease the paper too.
- Cream butter with granulated and brown sugars for 2–3 minutes until pale and fluffy.
- Beat in eggs one at a time. Add vanilla extract and mix until smooth.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Alternate adding dry mix and buttermilk into wet mixture, beginning and ending with dry. Stir in lemon zest and juice.
- Coat blueberries with flour and gently fold into batter using a spatula.
- Divide batter among pans, level tops, and bake for 22–26 minutes or until toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire rack to cool completely.
- Beat cream cheese and butter until smooth. Add confectioners’ sugar slowly, then vanilla and cream. Mix until fluffy.
- Layer and frost cake. Apply crumb coat, chill, then finish frosting. Decorate as desired.
Notes
Conclusion
This lemon blueberry cake is soft, tangy, and packed with juicy berries in every bite. The smooth cream cheese frosting adds the perfect creamy balance to the bright citrus flavor. It’s a recipe you’ll want to make again and again, whether for special occasions or just because.
If you try this cake, leave a comment below and give it a star rating to let others know how it turned out for you. Share your creation on Pinterest or Facebook to inspire fellow bakers.
Did you make any changes or try a fun variation? Tell us about it in the comments. We’d love to hear what worked for you.
Frequently Asked Questions (FAQ)
Why do my blueberries sink to the bottom?
Blueberries often sink because the batter is too thin or the berries are too heavy. To keep them from falling, toss the blueberries in a little flour before folding them into the batter. Also, avoid overmixing and use a thicker cake batter for better suspension.
How can I make my lemon blueberry cake extra moist?
Use ingredients like buttermilk and a bit of sour cream to boost moisture. Make sure not to overbake, and check for doneness a few minutes early. Measuring flour correctly and using fresh lemon juice also helps keep the cake soft and tender.
Why is my cream cheese frosting runny?
Runny frosting is usually caused by using cream cheese that is too soft or not full-fat. Always use brick-style cream cheese, not the whipped kind in tubs. Also, do not overbeat the frosting. If it still feels too loose, chill it in the fridge for ten to fifteen minutes before using.
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Do not thaw them first, as they will bleed into the batter. Just coat them lightly in flour and fold them in straight from the freezer.
How do I prevent my cake from being dense?
Avoid overmixing once you add the flour. Use fresh baking powder and make sure your eggs and butter are at room temperature. Sifting the dry ingredients can also help keep the texture light.
How do I know when my cake is done baking?
Insert a toothpick or skewer in the center of the cake. If it comes out clean or with a few moist crumbs, it is ready. The cake should also spring back lightly when you press the top gently with your finger.
