Lemon Blueberry Cake

This Lemon Blueberry Cake is a bright, tender dessert filled with fresh blueberries and plenty of fresh lemon flavor. The soft, buttery crumb pairs beautifully with tangy cream cheese frosting, creating a fresh blueberry cake that feels special enough for celebrations but simple enough for a family dessert.

Whether you bake it as an easy 9×13-inch cake or turn it into a beautiful lemon blueberry layer cake, every slice delivers juicy berries, citrusy freshness, and creamy frosting.

Why You’ll Love This Recipe

This cake has the perfect balance of sweet, tart, creamy, and fruity flavors. Fresh lemon juice and zest give the batter a lively citrus flavor, while blueberries add juicy bursts throughout the soft cake.

It is also wonderfully versatile. Make it in a 9×13-inch pan for an easy lemon cake, or bake it as a layer cake for birthdays, spring gatherings, and other celebrations. The lemony cream cheese frosting makes it especially rich without overpowering the fresh fruit flavors.

Ingredients

Lemon Blueberry Cake

• 3 cups (360 g) cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (180 ml) buttermilk, room temperature
• 1/3 cup (80 ml) freshly squeezed lemon juice
• 1 cup (226 g) unsalted butter, softened
• 1 3/4 cups (350 g) granulated sugar
• 2 tablespoons lemon zest
• 2 teaspoons vanilla extract
• 4 large eggs, room temperature
• 2 cups fresh blueberries
• 2 teaspoons cake flour or all-purpose flour

Cream Cheese Frosting for a 9×13-Inch Cake

• 1/2 cup (112 g) unsalted butter, softened
• 8 oz (226 g) full-fat brick-style cream cheese
• 1 teaspoon freshly squeezed lemon juice
• 3–4 cups (330–440 g) powdered sugar, sifted
• 1 tablespoon whipping cream, as needed

Cream Cheese Frosting for a Layer Cake

• 3/4 cup (168 g) unsalted butter, softened
• 12 oz (340 g) full-fat brick-style cream cheese
• 1 1/2 teaspoons freshly squeezed lemon juice
• 4 1/2–5 1/2 cups (495–605 g) powdered sugar, sifted
• 1–2 tablespoons whipping cream, as needed

Instructions

1. Preheat the oven to 350°F (180°C). Grease and flour a 9×13-inch baking pan. For a layer cake, line the bottoms of the cake pans with parchment paper, then grease and flour the sides.
2. Sift the cake flour, baking powder, baking soda, and salt into a medium bowl. Whisk briefly to combine and set aside.
3. In a separate bowl or measuring jug, whisk together the buttermilk and fresh lemon juice. Set aside.
4. In a large mixing bowl, beat the softened butter, granulated sugar, and lemon zest for 2–3 minutes, until pale and fluffy.
5. Mix in the vanilla extract. Add the eggs one at a time, beating after each addition. Scrape down the sides and bottom of the bowl as necessary.
6. With the mixer on low speed, add about one-third of the dry ingredients. Mix in half of the buttermilk-lemon mixture, followed by another third of the dry ingredients. Add the remaining liquid mixture and finish with the remaining flour mixture. Mix only until combined.
7. Toss the fresh blueberries with 2 teaspoons of flour. Gently fold them into the batter using a spatula. This helps distribute the berries throughout the Lemon Blueberry Cake.
8. Transfer the batter to the prepared pan or divide it evenly among the prepared layer cake pans.
9. Bake a 9×13-inch cake for approximately 30–35 minutes. For cake layers, bake for approximately 25–30 minutes. The cake is ready when the top is set and a toothpick inserted near the center comes out clean or with a few moist crumbs.
10. Allow the cake to cool completely before frosting. Layer cakes should be handled particularly carefully while warm because the soft crumb can break easily.

Make the Cream Cheese Frosting

1. Beat the softened butter until smooth and creamy. Add the cream cheese and mix until combined.
2. Beat in the fresh lemon juice.
3. Gradually add the sifted powdered sugar, beginning with the mixer on low speed. Increase to medium speed once the sugar is incorporated.
4. Continue adding powdered sugar about 1/2 cup at a time until the frosting reaches your preferred sweetness and consistency.
5. If the frosting is too thick, mix in whipping cream a little at a time until smooth and spreadable.

Decorate the Cake

For a 9×13-inch cake, spread the frosting evenly over the completely cooled cake. Garnish with fresh blueberries and thin lemon slices if desired.

For a lemon blueberry layer cake, cool the layers completely before assembling. Chilling the layers can make them easier to handle. Level any domed tops with a serrated knife if necessary.

Place the first layer on a serving plate or cake stand and spread about 3/4 cup frosting over the top. Repeat with the second layer, then add the final layer.

Spread a thin crumb coat over the outside of the cake and refrigerate for 20–30 minutes. Finish with the remaining frosting and decorate with fresh blueberries as desired.

Tips & Tricks

Use room-temperature butter, eggs, and buttermilk for a smoother batter and more even cake texture. Freshly squeezed lemon juice and fresh zest provide a brighter flavor than bottled juice.

Coating the blueberries lightly in flour can help keep them evenly distributed in the batter. Fold them in gently so you do not crush the fruit or overwork the batter.

Avoid overmixing once the flour has been added. Overmixing can develop too much gluten and make an otherwise soft cake denser.

For neat cake layers, chill the completely cooled cakes before leveling and decorating them. If the cream cheese frosting becomes too soft while decorating, refrigerate it briefly before continuing.

Frozen blueberries can work when fresh berries are unavailable. Add them while still frozen and avoid thawing first, as thawed berries can release excess liquid and discolor the batter.

Details

Prep Time: 30 minutes
Cook Time: 25–35 minutes
Total Time: About 1 hour, plus cooling and decorating
Yield: Approximately 12–16 servings
Category: Dessert, Cake
Method: Baking
Cuisine: American-inspired
Difficulty: Intermediate
Dietary Notes: Vegetarian, alcohol-free, halal-friendly when using halal-certified dairy and flavorings

Notes

For a casual family dessert, the 9×13-inch version is the easiest option. For birthdays and celebrations, use the larger frosting quantity and prepare the recipe as a layer cake.

You can serve this lemon blueberry cake with cream cheese frosting as it is or garnish each slice with additional blueberries, fresh lemon zest, or a few thin lemon slices.

For the best lemon flavor, zest the lemons before squeezing them.

Nutrition

Approximate nutrition per serving, based on 16 servings and the 9×13-inch frosting quantity:

Calories: 500–550 kcal
Protein: 6 g
Carbohydrates: 70–75 g
Fat: 23–26 g

Nutrition values are estimates and will vary depending on serving size and the amount of frosting used.

FAQ

Can I use frozen blueberries in Lemon Blueberry Cake?

Yes. Frozen blueberries can be used when fresh ones are unavailable. Add them directly from the freezer rather than thawing them first, and fold them gently into the batter.

Why do you coat blueberries with flour before baking?

A light flour coating can help the berries stay more evenly suspended in the cake batter instead of settling toward the bottom. You only need a small amount.

Can I make this lemon blueberry cake with cream cheese frosting ahead of time?

Yes. You can bake the cake layers ahead, cool them completely, wrap them well, and refrigerate them before assembling. A chilled layer cake is also easier to frost.

How do I get a stronger lemon flavor?

Use plenty of freshly grated lemon zest. The zest contains aromatic citrus oils that provide an intense lemon fragrance without adding too much liquid to the batter.

Can I make this as a 9×13-inch cake instead of a layer cake?

Absolutely. The recipe works beautifully as a 9×13-inch fresh blueberry cake and is particularly convenient when serving a crowd. Bake for approximately 30–35 minutes and use the smaller frosting quantity.

Why is my lemon blueberry cake dense?

Overmixing the batter, using ingredients that are too cold, or measuring too much flour can contribute to a dense cake. Measure the flour carefully and mix the batter only until the ingredients are combined.

Storage

Because this cake contains cream cheese frosting, store the frosted cake covered in the refrigerator. For the best texture and flavor, enjoy it within about 3–4 days.

Unfrosted cake layers can be wrapped tightly and frozen for up to 2 months. Thaw them in the refrigerator before decorating.

For individual slices, allow refrigerated cake to sit at room temperature briefly before serving so the cake and frosting can soften. Reheating is not recommended because it can melt the cream cheese frosting.

Similar Recipes

• Blueberry Crumb Bars
• Banana Bread Chocolate Chip Cookies

EASY Lemon Blueberry Cake

Lemon Blueberry Cake is a soft lemon cake filled with juicy fresh blueberries.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Course Dessert, Cake

Cuisine American-inspired

Ingredients

  

Lemon Blueberry Cake

• 3 cups 360 g cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup 180 ml buttermilk, room temperature
• 1/3 cup 80 ml freshly squeezed lemon juice
• 1 cup 226 g unsalted butter, softened
• 1 3/4 cups 350 g granulated sugar
• 2 tablespoons lemon zest
• 2 teaspoons vanilla extract
• 4 large eggs room temperature
• 2 cups fresh blueberries
• 2 teaspoons cake flour or all-purpose flour

Cream Cheese Frosting for a 9×13-Inch Cake

• 1/2 cup 112 g unsalted butter, softened
• 8 oz 226 g full-fat brick-style cream cheese
• 1 teaspoon freshly squeezed lemon juice
• 3 –4 cups 330–440 g powdered sugar, sifted
• 1 tablespoon whipping cream as needed

Cream Cheese Frosting for a Layer Cake

• 3/4 cup 168 g unsalted butter, softened
• 12 oz 340 g full-fat brick-style cream cheese
• 1 1/2 teaspoons freshly squeezed lemon juice
• 4 1/2 –5 1/2 cups 495–605 g powdered sugar, sifted
• 1 –2 tablespoons whipping cream as needed

Instructions

 

• Preheat the oven to 350°F (180°C). Grease and flour a 9×13-inch baking pan. For a layer cake, line the bottoms of the cake pans with parchment paper, then grease and flour the sides.
• Sift the cake flour, baking powder, baking soda, and salt into a medium bowl. Whisk briefly to combine and set aside.
• In a separate bowl or measuring jug, whisk together the buttermilk and fresh lemon juice. Set aside.
• In a large mixing bowl, beat the softened butter, granulated sugar, and lemon zest for 2–3 minutes, until pale and fluffy.
• Mix in the vanilla extract. Add the eggs one at a time, beating after each addition. Scrape down the sides and bottom of the bowl as necessary.
• With the mixer on low speed, add about one-third of the dry ingredients. Mix in half of the buttermilk-lemon mixture, followed by another third of the dry ingredients. Add the remaining liquid mixture and finish with the remaining flour mixture. Mix only until combined.
• Toss the fresh blueberries with 2 teaspoons of flour. Gently fold them into the batter using a spatula. This helps distribute the berries throughout the Lemon Blueberry Cake.
• Transfer the batter to the prepared pan or divide it evenly among the prepared layer cake pans.
• Bake a 9×13-inch cake for approximately 30–35 minutes. For cake layers, bake for approximately 25–30 minutes. The cake is ready when the top is set and a toothpick inserted near the center comes out clean or with a few moist crumbs.
• Allow the cake to cool completely before frosting. Layer cakes should be handled particularly carefully while warm because the soft crumb can break easily.

Make the Cream Cheese Frosting

• Beat the softened butter until smooth and creamy. Add the cream cheese and mix until combined.
• Beat in the fresh lemon juice.
• Gradually add the sifted powdered sugar, beginning with the mixer on low speed. Increase to medium speed once the sugar is incorporated.
• Continue adding powdered sugar about 1/2 cup at a time until the frosting reaches your preferred sweetness and consistency.
• If the frosting is too thick, mix in whipping cream a little at a time until smooth and spreadable.

Decorate the Cake

• For a 9×13-inch cake, spread the frosting evenly over the completely cooled cake. Garnish with fresh blueberries and thin lemon slices if desired.
• For a lemon blueberry layer cake, cool the layers completely before assembling. Chilling the layers can make them easier to handle. Level any domed tops with a serrated knife if necessary.
• Place the first layer on a serving plate or cake stand and spread about 3/4 cup frosting over the top. Repeat with the second layer, then add the final layer.
• Spread a thin crumb coat over the outside of the cake and refrigerate for 20–30 minutes. Finish with the remaining frosting and decorate with fresh blueberries as desired.

Notes

For a casual family dessert, the 9×13-inch version is the easiest option. For birthdays and celebrations, use the larger frosting quantity and prepare the recipe as a layer cake.

 

Conclusion

This Lemon Blueberry Cake combines a soft buttery crumb, juicy blueberries, fresh citrus, and creamy lemon frosting in every bite. It works equally well as a relaxed family dessert or an impressive layer cake for a special occasion.

With simple mixing techniques and fresh ingredients, this easy lemon cake is approachable even if you do not decorate cakes often. Keep the berries plentiful, the lemon fresh, and the frosting creamy for a dessert full of bright, summery flavor.