Introduction

This delightful Lemon Blueberry Cake combines bright citrus flavors with juicy fresh blueberries for a perfect spring or summer treat. Light, fluffy, and topped with creamy lemon-infused frosting, it’s sure to brighten any occasion.

A slice of three-layer light yellow cake with visible dark purple blueberries baked inside each layer sits on a white plate with pink floral patterns and a gold rim. Between each cake layer, there is a thick white frosting evenly spread. Some whole blueberries are placed at the back edge of the cake slice. The plate is on a white marbled surface with a silver fork beside it. In the background, a sliced lemon and a beige cloth are softly blurred. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups cake flour (360 grams)
2 teaspoons baking powder

1/2 teaspoon baking soda
1/2 teaspoon salt

3/4 cup buttermilk (180 ml), room temperature
1/3 cup lemon juice (80 ml), freshly squeezed

1 cup unsalted butter (226 grams), softened to room temperature
1 3/4 cups granulated sugar (350 grams)
2 tablespoons lemon zest

2 teaspoons vanilla extract
4 large eggs, room temperature
2 cups blueberries (fresh recommended)

2 teaspoons cake flour (or all-purpose flour), for blueberries
1/2 cup unsalted butter (112 grams), softened
8 oz brick-style cream cheese (226 grams)

1 teaspoon lemon juice, freshly squeezed
3 to 4 cups powdered sugar (330–440 grams), sifted
1 tablespoon whipping cream (as needed)

3/4 cup unsalted butter (168 grams), softened (for frosting)
12 ounces brick-style cream cheese (340 grams), full fat (for frosting)
1 1/2 teaspoons lemon juice, freshly squeezed (for frosting)

4 1/2 to 5 1/2 cups powdered sugar (495–605 grams), sifted (for frosting)
1 to 2 tablespoons whipping cream (as needed, for frosting)

Instructions

Step 1: Preheat your oven to 350°F (180°C). Grease and flour a 9×13 inch cake pan. If making a layer cake, line the bottom of each cake tin with parchment paper rounds, then grease and flour the sides.

Step 2: In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
Step 3: In a separate bowl, mix the buttermilk and freshly squeezed lemon juice with a fork. Set this mixture aside.
Step 4: In a large bowl, beat the softened butter, granulated sugar, and lemon zest together until fluffy, about 2 to 3 minutes.

Step 5: Add vanilla extract, then beat in the eggs one at a time. After each egg, turn off the mixer and scrape down the bowl sides to ensure thorough mixing.
Step 6: On low speed, add about one third of the flour mixture to the butter mixture. Next, mix in half of the buttermilk and lemon juice mixture. Scrape bowl sides again. Repeat by adding another third of the flour, then the remaining buttermilk mixture. Finally, add the last third of flour. Avoid overmixing.
Step 7: Toss the blueberries with the 2 teaspoons of flour, then gently fold them into the batter using a spatula.

Step 8: Pour the batter into your prepared pan(s). Bake for 30–35 minutes for a 9×13 inch pan, or 25–30 minutes for layer cakes. The cake is done when the top looks set and a toothpick inserted in the center comes out clean. It should feel firm and slightly springy to the touch, but not gooey.
Step 9: Allow the cake(s) to cool in the pan. If making layers, handle pans carefully; do not invert while still hot.
Step 10: Prepare the cream cheese frosting by beating the butter until soft, then mixing in the cream cheese until smooth.

Step 11: Add lemon juice and about 3 cups powdered sugar, mixing on low then medium speed to combine.
Step 12: Gradually beat in the remaining powdered sugar in half-cup increments until desired sweetness and thickness are reached. If frosting is too thick, mix in 1 tablespoon whipping cream.
Step 13: To frost a 9×13 cake, spread frosting evenly over the cooled cake and optionally decorate with blueberries and lemon slices.

Step 14: For a layer cake, ensure layers are fully cooled and slightly firm (refrigerate wrapped in plastic for best results). Level domed tops if needed. Spread 3/4 cup frosting on top of the first layer, place second layer on top, frost another 3/4 cup on it, then top with the third layer.
Step 15: Apply a thin crumb coat of frosting to the sides and chill for 20–30 minutes. Afterward, frost the sides and top with decorative swirls of frosting. You may also top with fresh blueberries.
Step 16: Slice the cake using a thin, sharp knife for clean pieces.

Tips & Variations

Use fresh blueberries for the best flavor and texture; frozen may add extra moisture and discolor the batter.
For a brighter lemon taste, add additional lemon zest to the frosting.
If you don’t have buttermilk, combine 3/4 cup milk with 1 tablespoon vinegar or lemon juice and let sit 5 minutes.

To avoid sinking blueberries, toss them in flour before folding into the batter.
Try adding a handful of chopped toasted almonds on top for a crunchy contrast.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the cream cheese frosting fresh. Allow the cake to come to room temperature before serving for the best flavor and texture. Leftover cake can also be frozen wrapped tightly for up to 2 months; thaw in the fridge overnight before enjoying.

How to Serve

A slice of three-layer yellow cake with embedded dark purple blueberries is placed on a white plate with delicate pink floral patterns and a golden edge. Each cake layer is separated by a smooth, creamy white frosting that also covers the outside, blending subtly with the cake’s light texture. The cake looks moist, with the blueberries adding bold specks of dark purple and a slightly uneven texture to the yellow sponge. In the background, a halved lemon and a white frosted cake on a white plate sit on a white marbled surface, with a soft pink cloth partially visible. A silver fork rests beside the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

While frozen blueberries can be used, they tend to release more moisture and may discolor the batter. If using frozen, do not thaw beforehand and reduce other liquids slightly to compensate.

How do I prevent the blueberries from sinking to the bottom?

Coating the blueberries lightly with flour before folding them into the batter helps suspend them evenly throughout the cake, preventing them from sinking.