Lemon Blueberry Cake

4.75 from 20 votes

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This lemon blueberry cake starts with a moist & tender lemon cake that’s dotted with juicy blueberries. Then it’s topped with cream cheese frosting that has just a hint of lemon. It’s a simple recipe that’s easy to make and perfect for spring & summer. This lemon blueberry cake starts with a moist & tender lemon cake that's dotted with juicy blueberries. Then it's topped with cream cheese frosting that has just a hint of l

Last week I asked on Instagram what flavor combo you prefer: lemon blueberry or lemon raspberry. It was pretty neck-and-neck, but lemon blueberry came out on top. And hence, this lemon blueberry cake recipe was born. It has a deliciously tender & soft texture, zero dry cake crumbs, a bright & sunshiney lemon flavor, and tons of juicy blueberries. Then the cream cheese frosting is oh so creamy and not too sweet.

Lemon and blueberries make for such a delicious flavor combination. The slight tang of the lemon is the perfect complement to sweet, juicy, extra plump blueberries. (For some reason I always chuckle at the idea of “plump berries”). And if you love the flavor combo as much as my Instagram buddies (HI!!!!!) – then you’ll love this recipe.

Lemon Blueberry Cake RecipeLemon blueberry cake with cream cheese frosting. A simple, easy cake recipe that's filled with juicy berries.

This lemon blueberry cake recipe is made in a 9×13 inch pan, so it’s much easier than making a layer cake. There’s a few key ingredients in this recipe that make it extra moist & tender, so let’s talk specifics.

  • Real butter – not margarine, not that 50/50 stuff. We use real butter for the most flavor, and to ensure that the cake doesn’t taste oily. Make sure the butter is softened to room temperature first so that everything mixes together evenly.
  • 3 large eggs for tenderness. Some cake recipes just use the egg whites. This makes for a much more delicate, airy texture. But when you want it perfectly moist and tender – I like recipes that use the whole egg.
  • Cake flour for an extra soft, never dense cake crumb. I realize that not everyone has cake flour on hand in their kitchen, so I’ve included a substitute in the notes using all-purpose flour and cornstarch, although I definitely recommend using cake flour if possible. Just make sure that you don’t substitute all-purpose flour for cake flour as a 1:1 ratio. Otherwise, the cake with be dry and dense.
  • Buttermilk for a moist, tender, super soft cake. Make sure it’s room temperature first – by either leaving it on the counter for 15 minutes to warm up, or microwave in short 10 second bursts on low-medium power. If you don’t have buttermilk, I’ve included a substitute in the notes. But I really, really recommend using buttermilk if possible.
  • Lemon juice & lemon zest for that delicious flavor. Make sure to use lemon juice from freshly squeezed lemons as opposed to the stuff from the bottle for a tart, bright flavor that doesn’t taste sour.
  • Feel free to use fresh or frozen berries. If using frozen, just make sure not to thaw them first.

Blueberry lemon cake - moist lemon cake filled with berries and topped with cream cheese frosting.Then the cream cheese frosting is an easy, peasy, simple recipe made with butter, cream cheese, powdered sugar, a little lemon juice and cream. Make sure to use brick-style, full-fat cream cheese, and allow both the cream cheese and butter to soften to room temperature before getting started.

Now for a few common questions:

Can I make this into a lemon blueberry layer cake? Yes. It’s enough for a 2-layer 8 inch layer cake. Line the bottom of the cake pans first, then grease the sides. They’ll take about 21-25 minutes to bake.

Can I turn this recipe into lemon blueberry cupcakes? Yup. Fill each cupcake liner about 2/3 fulls, and bake at 350F for for 16-20 minutes. You’ll end up with about 18-20 cupcakes total.

How can I make this recipe ahead of time? Make the cake and frosting up to 1 day in advance. Cool the cake completely then wrap tightly and store at room temperature, and store the frosting in an airtight container in the fridge. When ready to frost, let the frosting warm up to room temperature first. You may need to beat the frosting again with the mixer if it seems too hard/thick to frost. Unfrosted cake can be wrapped tightly and frozen for up to 2 months, then thaw overnight in the fridge.

This lemon blueberry cake recipe is perfectly moist, has a bright lemon flavor, and tons of fresh berries.

This lemon blueberry cake starts with a moist & tender lemon cake that's dotted with juicy blueberries. Then it's topped with cream cheese frosting that has just a hint of l
4.75 from 20 votes

Lemon Blueberry Cake

This lemon blueberry cake starts with a moist & tender lemon cake that's dotted with juicy blueberries. Then it's topped with cream cheese frosting that has just a hint of lemon. 
Prep: 35 minutes
Cook: 25 minutes
Cooling: 1 hour
Total: 1 hour
Servings: 18 slices
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Ingredients 

Lemon Blueberry Cake

  • 2 1/4 cups cake flour*
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter**
  • 1 1/2 cups granulated sugar
  • 2 tablespoons lemon zest
  • 2 teaspoos vanilla extract
  • 3 large eggs
  • 1/4 cup lemon juice, , freshly squeezed
  • 2/3 cup buttermilk
  • 1 1/2 cups blueberries, , fresh or frozen
  • 2 teaspoons cake flour

Cream Cheese Frosting

  • 1/2 cup unsalted butter, , softened
  • 8 oz brick-style cream cheese
  • 1 teaspoon lemon juice
  • 3 - 3.5 cups powdered sugar
  • 1 tablespoon cream, , as needed

Instructions 

  • Preheat the oven to 350F degrees. Grease and flour a 9x13 inch cake pan.
  • In a medium bowl sift together the flour, baking powder and salt.
  • In a large bowl beat together the butter, sugar and lemon zest until fluffy. (About 2-3 minutes).
  • Add in the vanilla extract and beat in the eggs 1 at a time. 
  • In a liquid measuring cup whisk together the lemon juice and buttermilk.
  • With the mixer on low speed, beat about 1/3 of the flour mixture into the butter mixture followed by about 1/3 of the milk mixture. 
  • Continue the process of alternating between the flour & milk until just combined, turning off the mixer and scraping down the sides of the bowl as necessary. 
  • Toss the blueberries with the 2 teaspoons of flour, then gently fold into the batter with a spatula.
  • Pour the batter into the prepared pan. Bake for 25-30 minutes, or until an inserted toothpick comes out clean. 

Cream Cheese Frosting

  • Beat the butter until soft, then mix in the cream cheese.
  • Add in the lemon juice and mix in 3 cups of the powdered sugar, starting with the mixer on low speed and then turning up to medium as it starts to combine.
  • Beat in 1 tablespoon of whipping cream, and then mix in the rest of the powdered sugar as necessary, going little by little and adding more cream if needed. 
  • Frost the cooled cake, and optionally decorate with blueberries and lemon slices. 

Notes

*If you don't have cake flour, measure out 2 1/4 cups all-purpose flour. Remove 1/3 cup and replace it with 1/3 cup cornstarch. Sift together 4 times.
**Use unsalted butter, softened to room temperature. 
 
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61 Comments

  1. 5 stars
    This cake is very tasty, however, the cake was not near done after baking the 25 minutes stated in the recipe. I baked an additional 20 minutes. Also, I think I would reduce some of the butter called for in the icing. As another stated, I would add a bit more lemon juice to the icing. Otherwise, very good recipe and definitely a keeper.

    1. I’m glad you enjoyed the cake, and thank you for being so specific with your results and feedback – I really appreciate it. Just wondering – did you bake the cake in a metal or glass/ceramic pan? I know that can often make a difference.

  2. 5 stars
    Lemon Blueberry Cake is the perfect summer dessert! Everyone raved about this recipe! Thanks for sharing! Definitely will be making this again!

  3. 5 stars
    Lemon & blueberry is such a great combination!! I love how fluffy it is & that frosting sounds incredible!

  4. 5 stars
    I love lemon and blueberries together, so I loved this cake. I added a little lemon zest to the frosting, and it was incredible!!

  5. 2 stars
    It looked so good, but came out wrong. It started out fluffy in the oven, but once I took it out to cool it shrunk. It was gummy. I bake all the time from scratch, and never had this problem. What brand of cake flour do you use?

    1. Hi Gloria,
      I’m sorry this recipe didn’t turn out for you. I typically use Robin Hood Cake flour (not self rising) – which is a pretty common grocery store brand in Canada. If a cake sinks after coming out of the oven and is gummy in the middle – it usually means that the cake wasn’t baked for long enough, which is what I’m guessing happened. Because the cake isn’t fully baked in the middle it doesn’t have the structural support to stay up so it sinks, and it still is gooey and more dough like. Oven times can vary, and also using a glass or ceramic pan vs a metal pan will impact baking times. As well, using frozen berries can make the cake require a bit longer baking time because they decrease the temperature. When testing if cakes are done, I usually insert a toothpick to see if it comes out clean and also touch the top of the cake with my fingers. You want the top to feel slightly firm and almost springy as oppose to soft. I hope this was somewhat helpful! -Fiona

    1. I think that would be delicious! I find that raspberries bleed color more than blueberries so make sure to fold them in very carefully.

  6. 5 stars
    My family & I really enojed this recipe. The flavor in this is perfect. I also loved how clear the directions were. Thank you for sharing!

    I would recommend for those lemon lovers out there like myself, to add a tablespoon instead of a teaspoon of lemon juice to your frosting.

    Side note, this cake is much more light and fluffy when it is left unrefrigerated. when you refrigerate the cake, it becomes dense.