Introduction & Inspiration
There’s nothing quite like the pairing of lemon and blueberries in a cake. It’s bright, it’s fresh, and it’s the kind of dessert that feels just as fitting for a summer brunch as it does for a spring birthday or cozy holiday gathering. This Lemon Blueberry Cake brings together the best of both worlds: zesty citrus and sweet, juicy berries in a moist, soft crumb that’s finished with a rich cream cheese frosting.
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)
Step-by-Step Instructions
Step 1: Prepare the Pans and Preheat
Preheat oven to 350°F (180°C). Grease and flour your 9×13 inch pan or layer cake pans. Line the bottom of round pans with parchment paper for easy removal.
Step 2: Mix Dry and Wet Ingredients
In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
In a separate small bowl, whisk together the buttermilk and lemon juice. This mixture will add acidity and flavor to the batter.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the butter, sugar, and lemon zest until light and fluffy—about 2 to 3 minutes. Add vanilla, then mix in the eggs one at a time, scraping the sides after each addition.
Step 4: Combine Batter and Fold in Berries
With the mixer on low, alternate adding the flour mixture and buttermilk mixture in thirds—starting and ending with the flour. Mix just until combined. Do not overmix.
Toss the blueberries with 2 teaspoons of flour and gently fold into the batter using a spatula.
Step 5: Bake
Pour the batter into your prepared pan(s) and smooth the top. Bake 30–35 minutes for a 9×13 cake or 25–30 minutes for layers. The cake should be golden and springy, and a toothpick should come out clean.
Let cool completely before frosting.
Step 6: Make the Frosting
Beat softened butter until smooth. Add the cream cheese and beat until creamy. Add lemon juice and powdered sugar, one cup at a time, beating on low at first, then medium-high until smooth. Add cream to adjust consistency as needed.
Step 7: Frost and Decorate
For a 9×13 cake, spread frosting evenly and top with lemon slices or blueberries.
For a layer cake, frost between layers and coat the outside. Chill before serving for clean slices and a firm structure.
Troubleshooting
Cake sinking in the middle?
Check oven temp and avoid overmixing the batter once the flour is added.
Berries sinking to the bottom?
Be sure to coat blueberries with flour and fold gently into the batter.
Frosting too runny?
Add more powdered sugar or chill the frosting for 10–15 minutes before spreading.
Cake sticking to the pan?
Use parchment paper and grease pans thoroughly.
Tips and Variations
Swap blueberries for raspberries or blackberries for a different twist.
Add a lemon glaze instead of frosting for a lighter finish.
Top with candied lemon peel or fresh edible flowers for presentation.
Bake into cupcakes for portable, party-friendly servings.
Store in the fridge for up to 5 days, tightly covered. Bring to room temperature before serving.
Serving and Pairing Suggestions
Serve chilled for clean, neat slices or room temperature for a softer, creamier bite.
Pair with lemonade, iced tea, or a crisp white wine like Sauvignon Blanc.
Great for baby showers, birthdays, spring holidays, or as a weekend baking project.
Add whipped cream and extra berries on the side for an elegant plated dessert.
Nutritional Information (approximate per serving, based on 15 servings)
- Calories: 390
- Fat: 21g
- Saturated Fat: 12g
- Carbohydrates: 46g
- Sugar: 30g
- Protein: 4g
- Fiber: 1g
- Sodium: 190mg
These may vary depending on frosting amount and cake portion size.
Print
Lemon Blueberry Cake
Description
There’s nothing quite like the pairing of lemon and blueberries in a cake. It’s bright, it’s fresh, and it’s the kind of dessert that feels just as fitting for a summer brunch as it does for a spring birthday or cozy holiday gathering
Ingredients
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):
-
Step 1: Prepare the Pans and Preheat
Preheat oven to 350°F (180°C). Grease and flour your 9×13 inch pan or layer cake pans. Line the bottom of round pans with parchment paper for easy removal.Step 2: Mix Dry and Wet Ingredients
In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.In a separate small bowl, whisk together the buttermilk and lemon juice. This mixture will add acidity and flavor to the batter.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the butter, sugar, and lemon zest until light and fluffy—about 2 to 3 minutes. Add vanilla, then mix in the eggs one at a time, scraping the sides after each addition.Step 4: Combine Batter and Fold in Berries
With the mixer on low, alternate adding the flour mixture and buttermilk mixture in thirds—starting and ending with the flour. Mix just until combined. Do not overmix.Toss the blueberries with 2 teaspoons of flour and gently fold into the batter using a spatula.
Step 5: Bake
Pour the batter into your prepared pan(s) and smooth the top. Bake 30–35 minutes for a 9×13 cake or 25–30 minutes for layers. The cake should be golden and springy, and a toothpick should come out clean.Let cool completely before frosting.
Step 6: Make the Frosting
Beat softened butter until smooth. Add the cream cheese and beat until creamy. Add lemon juice and powdered sugar, one cup at a time, beating on low at first, then medium-high until smooth. Add cream to adjust consistency as needed.Step 7: Frost and Decorate
For a 9×13 cake, spread frosting evenly and top with lemon slices or blueberries.For a layer cake, frost between layers and coat the outside. Chill before serving for clean slices and a firm structure.
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)
Instructions
Step 1: Prepare the Pans and Preheat
Preheat oven to 350°F (180°C). Grease and flour your 9×13 inch pan or layer cake pans. Line the bottom of round pans with parchment paper for easy removal.
Step 2: Mix Dry and Wet Ingredients
In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
In a separate small bowl, whisk together the buttermilk and lemon juice. This mixture will add acidity and flavor to the batter.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the butter, sugar, and lemon zest until light and fluffy—about 2 to 3 minutes. Add vanilla, then mix in the eggs one at a time, scraping the sides after each addition.
Step 4: Combine Batter and Fold in Berries
With the mixer on low, alternate adding the flour mixture and buttermilk mixture in thirds—starting and ending with the flour. Mix just until combined. Do not overmix.
Toss the blueberries with 2 teaspoons of flour and gently fold into the batter using a spatula.
Step 5: Bake
Pour the batter into your prepared pan(s) and smooth the top. Bake 30–35 minutes for a 9×13 cake or 25–30 minutes for layers. The cake should be golden and springy, and a toothpick should come out clean.
Let cool completely before frosting.
Step 6: Make the Frosting
Beat softened butter until smooth. Add the cream cheese and beat until creamy. Add lemon juice and powdered sugar, one cup at a time, beating on low at first, then medium-high until smooth. Add cream to adjust consistency as needed.
Step 7: Frost and Decorate
For a 9×13 cake, spread frosting evenly and top with lemon slices or blueberries.
For a layer cake, frost between layers and coat the outside. Chill before serving for clean slices and a firm structure.
Recipe Summary and Q&A
Can I make this ahead?
Yes, make the cake a day before and frost the next day. Store in the fridge until ready to serve.
Can I use frozen blueberries?
Yes, but do not thaw them. Toss with flour and fold in frozen to prevent bleeding.
Can I freeze the cake?
Yes. Freeze unfrosted layers, wrapped tightly. Thaw overnight and frost before serving.
Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend and check that your baking powder is gluten-free.
Can I use lemon extract?
You can add a ½ teaspoon for extra flavor, but fresh lemon juice and zest are essential.