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Slice of lemon blueberry cake with creamy frosting, topped with whole blueberries and served on a vintage white plate.
Chef Emilia

Lemon Blueberry Cake

Soft, zesty, and packed with juicy berries, this lemon blueberry cake balances bright citrus flavor with sweet, fresh blueberries. Finished with smooth cream cheese frosting, it’s moist, fluffy, and perfect for brunches or celebrations.
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Prep Time 25 minutes
Cook Time 26 minutes
Total Time 51 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 465
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/4 cups granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 cup unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 tbsp pure vanilla extract
  • 3 cups all-purpose flour, sifted and leveled
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup buttermilk, room temperature
  • 2 tbsp freshly grated lemon zest
  • 1/2 cup fresh lemon juice (about 3 lemons)
  • 1 3/4 cups fresh or frozen blueberries
  • 1 tbsp all-purpose flour, for coating blueberries
  • 8 oz cream cheese, softened (brick style)
  • 1/2 cup unsalted butter, softened
  • 3 1/2 cups confectioners' sugar, sifted
  • 1–2 tbsp heavy cream, to adjust consistency
  • 1 tsp pure vanilla extract

Equipment

  • Mixing bowls
  • electric mixer or stand mixer
  • measuring cups and spoons
  • 3 9-inch round cake pans
  • Rubber spatula
  • wire cooling rack
  • offset spatula or butter knife
  • bench scraper (optional for decorating)

Method
 

  1. Preheat oven to 350°F (177°C). Grease three 9-inch round cake pans, line with parchment paper, and grease the paper too.
  2. Cream butter with granulated and brown sugars for 2–3 minutes until pale and fluffy.
  3. Beat in eggs one at a time. Add vanilla extract and mix until smooth.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Alternate adding dry mix and buttermilk into wet mixture, beginning and ending with dry. Stir in lemon zest and juice.
  6. Coat blueberries with flour and gently fold into batter using a spatula.
  7. Divide batter among pans, level tops, and bake for 22–26 minutes or until toothpick comes out clean.
  8. Cool cakes in pans for 10 minutes, then transfer to wire rack to cool completely.
  9. Beat cream cheese and butter until smooth. Add confectioners’ sugar slowly, then vanilla and cream. Mix until fluffy.
  10. Layer and frost cake. Apply crumb coat, chill, then finish frosting. Decorate as desired.

Notes

Use fresh or frozen blueberries (no need to thaw frozen). To avoid sinking, toss berries in flour before adding to batter. Frosting stays firm at room temp but is easier to spread when slightly chilled. Freezes beautifully without frosting.