Lemon Blueberry Cake

Lemon blueberry cake, a two-tiered beauty bursting with pockets of juicy blueberries and delicate lemon flavored cake between silky rich cream cheese frosting.

Why this recipe works

Lemon blueberry cake quite literally takes the cake for the perfect balance between sweet and subtle. The cake itself is flavored with lemon zest and juice, but not so much so that it’s overpowering. Not to mention its tender crumb that’s soft, moist, and dotted with blueberries. Swoon. Lastly, the cream cheese frosting, which ties it all together lending rich tanginess. That my friends, is exactly why this recipe works.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

LEMONS – You will need 4 lemons for this recipe. Since 1 medium lemon yields about 1 tablespoon of zest and 2 tablespoons of juice, you should have enough lemons for the zest and juice combined. As you’ll see below, we recommend beating the lemon zest with the sugars to release the oils in the lemon, giving your cake more flavor.

EGGS – Use room temperature eggs which when beaten, trap air more efficiently leading to a lighter, fluffier cake.

BUTTERMILK – The addition of buttermilk makes the cake rich and moist, with a tender crumb thanks to its acidity.

FLOUR – It’s important to properly measure your flour when baking for the best possible results. Too much flour can leave you with dry, crumbly cake. I highly recommend using a kitchen scale for all baked goods, which is why we provide weighted measurements in the recipe card below. If you do not own a scale, use the spoon and sweep method. Scoop flour with a spoon into a measuring cup and gently level it off with the flat end of a butter knife. You do not want the flour to be packed into the measuring cup (which can happen if you dunk the measuring cup into the flour!).

How to Make Lemon Blueberry Cake

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat the oven to 350°F. Grease and line two 8-inch round baking pans.
2. Whisk together the flour, baking powder, baking soda and salt. Set aside.
3. Add the butter, sugars, and 2 tablespoons of lemon zest to the bowl of a stand-up mixer. Using the paddle attachment, beat on high speed for 2 to 3 minutes until the mixture is pale in color.
4. Reduce to medium speed and add the eggs, one at a time, beating after each addition.
5. Add the vanilla extract and continue beating until combined.
6. Add half of the flour mixture and mix on low speed until just combined.
7. Add the buttermilk and lemon juice and continue mixing on low speed until combined.
8. Add the remaining flour mixture and mix until combined.
9. Set aside 30 blueberries for garnish and fold in the remaining blueberries using a soft silicone spatula so you don’t damage or break the blueberries.
10. Divide the batter between the two prepared baking pans and bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
11. Place the baking pans on a wire rack to cool for 5 minutes. Then, remove the cakes from their pans and let them cool to room temperature (about 1 hour) while you prepare the frosting.
12. In the bowl of the stand mixer, with the whisk attachment in place, beat the cream cheese and butter together on high speed until fluffy. Scrape down the sides of the bowl as needed.
13. Add the powdered sugar and reduce the speed to low to combine the ingredients. Add the vanilla extract and increase the speed to high, beating until the frosting is creamy and smooth.
14. Once the cakes have cooled, place the first layer on a cake turntable and add 1 ¾ cups of the frosting. Position the second layer on top of the frosting and continue to frost the sides and top of the cake. (There will be enough frosting to make a nice thick layer with swirls).
15. Garnish with the remaining lemon zest and clusters of blueberries.

Frequently Asked Questions & Expert Tips

If you don’t have access to fresh blueberries, frozen berries are fine. Do not thaw them out; use them as you would fresh ones. I recommend buying wild frozen blueberries, as this smaller variety releases less juice when baked.

It is important to ensure that your cake layers are completely cool before adding frosting. Also, make sure your cake layers are flat. If your cake has ‘domed’ during baking, use a bread knife to even out the surface.

Yes, but keep in mind that the baking time will be reduced by 3-4 minutes, and your layers will be thinner.

Although it will be okay at room temperature for a couple of hours, you’ll want to refrigerate lemon blueberry cake as the cream cheese frosting can spoil when left out too long. Transfer the cake to a cake carrier, or a container with an air-tight lid, and refrigerate for 3-4 days.

You can prepare, cool, and wrap the cake layers then keep them at room temperature a day or two in advance. You can also prepare the cream cheese frosting and store it in the fridge for up to 5 days or in the freezer for up to 3 months. Allow it to come to room temperature before assembling and icing the cake.

Serving Suggestions

There are so many different ways to decorate your lemon blueberry cake. Try it with a crumb coat if you aren’t a huge fan of frosting, or leave the sides bare and only frost in between the layers and on top.

We opted for a simple yet pretty garnish of lemon zest and blueberry clusters, but you can also garnish with lemon rind twists or quartered lemon wedges. It’s up to you!

More Lemon and Blueberry Recipes

• Lemon Poppy Seed Cake
• Lemon Blueberry Trifle
• Lemon Blueberry Icebox Cake
• Lemon Blueberry Zucchini Bread

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