I love making this lemon blueberry cake because it always turns out soft, moist, and full of fresh flavor. The lemon keeps the cake bright and light, while the blueberries add juicy bursts throughout every slice. I finish it with a smooth cream cheese frosting that has just a subtle hint of lemon, which balances everything perfectly without overpowering the cake.
Why You’ll Love This Recipe
I keep coming back to this recipe because it’s reliable and versatile. I like that the cake stays tender for days and never tastes dry. The lemon flavor feels fresh rather than sharp, and the blueberries stay evenly distributed instead of sinking. I also enjoy that I can bake it as a simple sheet cake or dress it up as a layered dessert for special occasions.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Lemon Blueberry Cake
3 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk, room temperature
1/3 cup freshly squeezed lemon juice
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
2 tablespoons lemon zest
2 teaspoons vanilla extract
4 large eggs, room temperature
2 cups fresh blueberries
2 teaspoons flour for coating blueberries
Cream Cheese Frosting (9×13 Cake)
1/2 cup unsalted butter, softened
8 ounces full-fat cream cheese
1 teaspoon freshly squeezed lemon juice
3 to 4 cups powdered sugar
1 tablespoon whipping cream, as needed
Directions
I begin by preheating the oven to 350°F and greasing my baking pan. I sift the flour, baking powder, baking soda, and salt together and set them aside. In another container, I mix the buttermilk and lemon juice and let it rest while I prepare the batter.
I beat the butter, sugar, and lemon zest until light and fluffy, then add the vanilla and eggs one at a time. I alternate adding the dry ingredients and the milk mixture, mixing gently to keep the batter smooth and light. I toss the blueberries with flour and carefully fold them into the batter.
I pour the batter into the pan and bake until the top feels firm and a toothpick comes out clean. After the cake cools completely, I beat the butter and cream cheese until smooth, then gradually add powdered sugar, lemon juice, and cream until the frosting reaches a spreadable consistency. I frost the cake evenly and slice before serving.
Servings And Timing
I usually slice this cake into 15 servings.
Preparation time is about 35 minutes.
Baking time takes around 30 minutes.
Cooling time is approximately 1 hour.
Total time is about 1 hour and 35 minutes.
Variations
I sometimes replace the blueberries with raspberries or blackberries for a different flavor. When I want extra lemon intensity, I add more zest to the batter and frosting. I also enjoy using a lemon buttercream instead of cream cheese frosting when I want a sweeter finish.
Storage/Reheating
I store leftover cake in an airtight container in the refrigerator for up to four days. If the cake is unfrosted, I keep it wrapped at room temperature overnight. Before serving chilled cake, I let it sit at room temperature for about 20 minutes so the texture softens naturally.
FAQs
Can I Make This Cake Ahead Of Time?
I often bake the cake one day in advance and frost it the next day. The flavor improves slightly as it rests.
Can I Use Frozen Blueberries?
I prefer fresh blueberries, but when I use frozen ones, I keep them frozen and coat them in flour before mixing them into the batter.
Can I Turn This Into Cupcakes?
I like filling cupcake liners about two-thirds full and baking them for 16 to 20 minutes at 350°F.
What Pan Size Works Best?
I usually bake this in a 9×13 pan, but I also enjoy making it as a layered cake using three 8-inch pans.
Can I Freeze This Cake?
I freeze unfrosted cake layers tightly wrapped for up to two months and thaw them overnight in the refrigerator.
Conclusion
I make this lemon blueberry cake whenever I want a dessert that feels fresh, comforting, and dependable. The balance of citrus, berries, and creamy frosting makes it a recipe I trust and enjoy sharing. Every time I bake it, it reminds me why simple, well-balanced flavors never go out of style.
This Lemon Blueberry Cake is a soft, moist dessert bursting with bright citrus and juicy berries, topped with a creamy lemon-kissed cream cheese frosting. Perfect for any occasion, it’s easy to make and always a hit.
Ingredients
3 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk, room temperature
1/3 cup freshly squeezed lemon juice
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
2 tablespoons lemon zest
2 teaspoons vanilla extract
4 large eggs, room temperature
2 cups fresh blueberries
2 teaspoons flour (for coating blueberries)
1/2 cup unsalted butter, softened (for frosting)
8 ounces full-fat cream cheese (for frosting)
1 teaspoon freshly squeezed lemon juice (for frosting)
3 to 4 cups powdered sugar (for frosting)
1 tablespoon whipping cream, as needed (for frosting)
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13 baking pan.
In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
In a separate container, mix buttermilk and lemon juice. Let rest.
In a large bowl, beat the butter, sugar, and lemon zest until light and fluffy.
Add vanilla and eggs one at a time, beating well after each addition.
Alternately add the dry ingredients and milk mixture to the batter, mixing gently until smooth.
Toss blueberries with 2 teaspoons of flour and fold them into the batter.
Pour batter into prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick comes out clean.
Cool cake completely in the pan on a wire rack.
For the frosting: beat butter and cream cheese until smooth. Gradually add powdered sugar, lemon juice, and whipping cream until desired consistency is reached.
Frost the cooled cake evenly and slice to serve.
Notes
Substitute raspberries or blackberries for blueberries for a flavor twist.
Add extra lemon zest for a stronger citrus flavor.
Use lemon buttercream for a sweeter frosting alternative.
Frozen blueberries can be used but should be kept frozen and coated in flour.
Cake layers can be baked ahead and frozen unfrosted for up to 2 months.
