Lemon Blueberry Cake

I first developed this recipe after craving something light and flavorful but still satisfying enough to serve as a showstopper dessert. The lemon zest in the batter gives the cake its vibrant aroma, while the blueberries burst with sweetness in every bite. What really seals the deal for me is the frosting—a tangy, velvety cream cheese topping that pulls it all together.

Whether you bake this in a 9×13 inch pan for ease or stack it high into a stunning layer cake, it’s guaranteed to get attention. This recipe is versatile, delicious, and has become a trusted favorite in my kitchen for both casual and celebratory occasions.

Once you make it, I promise it’ll find its way into your regular baking rotation too.

Nostalgic Appeal

This cake brings me back to my childhood summers, where blueberry picking was a weekend ritual and lemon desserts always meant someone was coming over. The smell of lemon zest being mixed into sugar always filled the kitchen with excitement. Add the comfort of a fluffy cake to that memory, and you’ve got something truly special.

I remember seeing lemon-blueberry everything at farmers’ markets and bakeries, but nothing ever beat the homemade version. The kind made in a well-loved pan, carefully frosted, and served with a little extra whipped cream or fruit on the side.

There’s a nostalgic charm to this cake, not just because of the ingredients, but because it reminds me of community. It’s the cake you bring to a potluck, the one you slice for family dinner, or the dessert you choose to celebrate something beautiful.

And the moment you taste that lemon tang against the creamy frosting and juicy blueberries, it’s like a warm hug from the past—familiar and comforting, with just enough flair to feel fancy.

Homemade Focus

Everything about this cake is built around creating homemade comfort from scratch—but with easy steps that feel approachable even on a busy day. The ingredients are simple, the method is clear, and the result is stunning.

The cake batter starts with real butter and granulated sugar, whipped until fluffy and infused with fresh lemon zest. It’s those little steps, like zesting the lemon directly into the sugar, that make the flavor pop in the final cake.

Buttermilk and lemon juice give the cake its signature tang and keep the crumb incredibly moist without being heavy. Meanwhile, the eggs, added one at a time, build a stable, rich structure that can handle the burst of blueberries.

Speaking of blueberries—they’re tossed in a little flour before being folded in, which helps prevent them from sinking to the bottom of the cake. This means you get even distribution in every bite and those gorgeous pops of purple when you slice it open.

The frosting is simple but luxurious: a classic cream cheese blend that’s whipped until smooth, sweetened with powdered sugar, and brightened with a touch of lemon juice. It spreads like a dream and complements the citrus and berry notes perfectly.

Flavor Goal

When I set out to create this cake, I wanted a dessert that felt like sunshine on a plate. The lemon needed to be noticeable but not overwhelming, the blueberries fresh and naturally sweet, and the texture soft enough to melt in your mouth while still holding its structure.

The flavor balance here is everything. The lemon adds brightness and depth without veering into tart territory. It works beautifully with the cream cheese frosting, which tones down the citrus just enough to round things out.

The blueberries add moisture and fruitiness. I prefer fresh for their structure and burst, but frozen works too if that’s what you have on hand. Either way, they break up the richness of the batter with their subtle sweetness.

The frosting, slightly tangy and not too sweet, adds another layer of complexity that brings the whole cake together. It’s not just a topping—it’s an integral part of the flavor experience.

One bite gives you creamy, zesty, sweet, and juicy all in one. And that’s exactly what I wanted: a cake that feels fresh and vibrant, yet indulgent and comforting at the same time.

Ingredient Insights

Cake flour is what gives the cake its tender, soft crumb. It’s lower in protein than all-purpose flour, which helps prevent toughness. If you don’t have it on hand, a mix of all-purpose and cornstarch can be used as a substitute.

Baking powder and baking soda are both used to give the cake lift. The lemon juice activates the baking soda, while the baking powder supports the rise and ensures the cake stays fluffy.

Salt enhances all the flavors and balances the sweetness. Just a small amount makes a big difference.

Buttermilk is one of the keys to the cake’s moistness and tang. It adds acidity, tenderness, and richness without being overpowering.

Lemon juice and zest deliver that bright citrus flavor in both the batter and the frosting. The zest brings floral, aromatic notes, while the juice gives a clean, sharp tang.

Unsalted butter brings richness and that unmistakable buttery flavor. Make sure it’s at room temperature for easy creaming with the sugar.

Granulated sugar sweetens the cake and helps aerate the batter when creamed with butter. This is essential for a light, fluffy texture.

Vanilla extract adds depth and rounds out the lemon flavor, preventing it from being too sharp.

Eggs provide structure and moisture. They also help emulsify the batter and keep it cohesive.

Blueberries add color, sweetness, and a juicy texture. Tossing them in flour keeps them from sinking, ensuring even distribution.

Cream cheese forms the base of the frosting. Its tang complements the lemon and adds richness.

Powdered sugar sweetens the frosting while keeping it smooth and spreadable. It’s added gradually to control thickness and taste.

Whipping cream is added to thin the frosting slightly if needed and to make it lighter and fluffier.

Essential Equipment

You’ll need a stand mixer or hand mixer for creaming the butter and sugar and beating the frosting until smooth and fluffy.

Use a zester or microplane to get fine lemon zest without the bitter pith.

Have 9×13 inch baking pans or round cake pans depending on your cake style. If doing a layer cake, line the pans with parchment to ensure easy removal.

A rubber spatula helps fold in the blueberries gently without breaking them or overmixing the batter.

Cooling racks help cool the cake layers evenly and prevent condensation from forming on the bottom of the pan.

List of Ingredients with Measurements

Lemon Blueberry Cake:

• 3 cups cake flour (360 g)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup buttermilk (180 ml), room temp
• ⅓ cup lemon juice (80 ml), freshly squeezed
• 1 cup unsalted butter (226 g), softened
• 1¾ cups granulated sugar (350 g)
• 2 tablespoons lemon zest
• 2 teaspoons vanilla extract
• 4 large eggs, room temperature
• 2 cups blueberries (fresh recommended)
• 2 teaspoons flour (for tossing blueberries)

Cream Cheese Frosting (for 9×13 cake):

• ½ cup unsalted butter (112 g), softened
• 8 oz cream cheese (226 g), softened
• 1 teaspoon lemon juice
• 3–4 cups powdered sugar (330–440 g), sifted
• 1 tablespoon whipping cream (as needed)

Cream Cheese Frosting (for layer cake):

• ¾ cup unsalted butter (168 g), softened
• 12 oz cream cheese (340 g), full-fat
• 1½ teaspoons lemon juice
• 4½–5½ cups powdered sugar (495–605 g), sifted
• 1–2 tablespoons whipping cream (as needed)