Introduction

This Lemon Blueberry Cake is a bright and flavorful dessert perfect for spring and summer gatherings. Moist layers infused with fresh lemon and bursting with blueberries pair beautifully with creamy lemon cream cheese frosting. Whether you bake it as a single pan cake or a layered showstopper, it’s sure to impress.

A slice of three-layer vanilla cake with visible blueberries baked inside each light yellow sponge layer is placed on a white plate with pink flower patterns and gold trim. Between each cake layer is a smooth, white cream filling. The cake slice shows a moist texture with blueberries spread unevenly in the sponge. The plate rests on a white marbled surface with a silver fork nearby. In the background, there is a halved lemon and a blurred white plate with more cake slices. 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 freshly squeezed lemon juice (80 ml)
1 cup unsalted butter (226 grams), softened
1 3/4 cups granulated sugar (350 grams)
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) for tossing blueberries
1/2 cup unsalted butter (112 grams), softened (for frosting)
8 oz brick-style cream cheese (226 grams), softened (for frosting)
1 teaspoon freshly squeezed lemon juice (for frosting)
3 to 4 cups powdered sugar (330-440 grams), sifted (for frosting)
1 tablespoon whipping cream (as needed, for frosting)

Instructions

Step 1: Preheat the oven to 350°F (180°C). Grease and flour a 9×13 inch cake pan. For a layer cake, line the bottoms of the cake pans 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 and set aside.
Step 3: Combine the buttermilk and freshly squeezed lemon juice in a small bowl. Whisk and set aside.
Step 4: In a large bowl, beat the softened butter, granulated sugar, and lemon zest until fluffy, about 2–3 minutes.
Step 5: Add vanilla extract. Beat in eggs one at a time, scraping down the sides of the bowl after each addition.
Step 6: With mixer on low, alternately add the flour mixture and the buttermilk mixture in thirds: start with 1/3 flour, then half the buttermilk mixture, then another 1/3 flour, the rest of the buttermilk mixture, and finally the last 1/3 flour. Scrape down the bowl after each addition. Avoid overmixing.
Step 7: Toss blueberries with 2 teaspoons flour to prevent sinking. Gently fold them into the batter with a spatula.
Step 8: Pour batter into prepared pan(s). Bake 30–35 minutes for a 9×13 pan or 25–30 minutes for layer cakes. The cake is done when a toothpick inserted in the center comes out clean and the top feels firm but slightly springy.
Step 9: Let the cake cool in the pan. For layer cakes, be very careful removing pans and allow to cool completely before frosting.
Step 10: To make the cream cheese frosting, beat the softened butter until soft, then mix in the cream cheese until smooth.
Step 11: Add lemon juice and 3 cups powdered sugar. Start mixing on low speed, then increase to medium as it combines.
Step 12: Gradually beat in remaining powdered sugar (about 1/2 cup at a time) until desired sweetness and thickness are reached. If frosting is too thick, beat in whipping cream as needed.
Step 13: For a 9×13 cake, frost the cooled cake and optionally decorate with blueberries and lemon slices.
Step 14: For a layered cake, trim domed tops if needed. Place one layer on serving plate, frost with about 3/4 cup frosting, add second layer and frost again, then add top layer. Apply a thin crumb coat to the sides and chill for 20–30 minutes before applying final frosting coat. Decorate as desired.
Step 15: Slice the cake with a thin, sharp knife and serve.

Tips & Variations

Use fresh blueberries for best flavor and texture; frozen can be used but may discolor the batter.
For extra lemon flavor, add a teaspoon of lemon extract to the batter along with vanilla.
To prevent the blueberries from sinking, toss them in flour before folding into the batter.
If you prefer a lighter frosting, reduce the cream cheese slightly and increase butter proportionally.

Storage

Store the frosted cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Cream cheese frosting benefits from refrigeration. Before serving, allow chilled cake to come to room temperature for the best texture. Leftover cake slices can be wrapped tightly and frozen for up to 1 month; thaw overnight in the fridge and bring to room temperature before serving.

How to Serve

A tray with nine square cake pieces, one piece missing in the bottom left corner showing a golden brown cake base with some dark spots inside, likely blueberries. Each cake square has a thick, smooth layer of white frosting on top. On the frosting, each piece is decorated with a small lemon wedge at the top corner and two blueberries next to it. The tray is on a white marbled surface with a soft pink cloth partially visible on the left side. 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?

Yes, but frozen blueberries may release more moisture and can tint the batter purple. To reduce this, do not thaw before adding and toss them in flour just like fresh berries.

How do I make this cake vegan or dairy-free?

To make a vegan version, substitute the buttermilk with plant-based milk mixed with lemon juice, use vegan butter or margarine, replace eggs with flax eggs, and use vegan cream cheese and butter alternatives for the frosting.