Zesty Perfection: My Joyful Lemon Blueberry Cake Recipe

I’m thrilled to share an absolute favorite: this delightful lemon blueberry cake. Bursting with bright lemon flavor and juicy blueberries, then topped with a dreamy cream cheese frosting, it’s truly sunshine in every slice! Best of all, it comes together in just 30 minutes of active prep.

Why This Lemon Blueberry Cake is Your New Favorite

You’re going to adore this lemon blueberry cake for so many reasons! It’s a true winner in my kitchen, and I know it will be in yours too.

• Unbelievably Moist & Tender: The perfect balance of butter, oil, and buttermilk creates a cake that’s incredibly soft and stays that way for days.
• Sunshine in Every Bite: The vibrant zing of fresh lemon zest and juice, paired with sweet blueberries, is a flavor combination that’s simply irresistible.
• Foolproof & Easy: I’ve designed this recipe to be straightforward, with clear steps that lead to fantastic results, even if you’re new to baking.
• The Dreamiest Frosting: A tangy, creamy cream cheese frosting perfectly complements the bright flavors of the cake without being too sweet.

Sarah

Amazing Lemon Blueberry Cake With Cream Cheese Frosting

Lemon blueberry cake that's unbelievably moist and tender, bursting with fresh lemon and juicy berries, finished with creamy cream cheese frosting. Try it now!

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Prep Time 35 minutes mins

Cook Time 25 minutes mins

Total Time 4 hours hrs

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 500

Ingredients Equipment Method

Ingredients

  

Cake

• 1/2 cup unsalted butter softened to room temperature
• 1 1/4 cups granulated sugar
• 1/2 cup packed light brown sugar
• 6 Tablespoons vegetable oil canola oil, or avocado oil
• 4 large eggs at room temperature
• 1 Tablespoon pure vanilla extract
• 3 cups all-purpose flour spooned & leveled
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup buttermilk at room temperature
• 2 Tablespoons lemon zest
• 1/2 cup lemon juice from 3–4 lemons
• 1 1/2 cups fresh blueberries tossed with 1 tablespoon all-purpose flour

Cream Cheese Frosting

• 8 ounces full-fat brick cream cheese softened to room temperature
• 1/2 cup unsalted butter softened to room temperature
• 3 1/2 cups confectioners’ sugar
• 1 Tablespoon heavy cream
• 1 teaspoon pure vanilla extract
• pinch salt

Equipment

• Mixer
• large bowl
• whisk
• cake pans
• Parchment Paper
• wire rack
• serrated knife
• cake stand

Method

 

1. Preheat oven to 350°F (177°C). Grease three 8-inch round cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
2. Using a handheld or stand mixer with a paddle attachment, beat the butter on high until smooth and creamy, about 1 minute. Add granulated and brown sugars and beat on medium-high speed until combined, about 2 minutes. Add the oil and beat until combined and light and creamy, about 3 more minutes. Add the eggs and vanilla, and beat on medium speed until everything is completely combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients. Beat on low speed for a few seconds, then beat in the milk, lemon zest, and lemon juice *just* until combined. Toss the blueberries with 1 Tablespoon of flour and gently fold into the batter. Batter is thick. Do not over-mix.
4. Spoon batter evenly into prepared cake pans. Bake for about 22–26 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely in the pan before assembling and frosting.
5. Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners’ sugar, heavy cream, vanilla extract, and salt with the mixer running on low. Turn mixer up to high speed and beat for 3 minutes.
6. First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn’t make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
7. Cover leftover cake tightly and store in the refrigerator for up to 5 days.

The Magic Duo: Why Lemon & Blueberry Are Perfect Together

There’s a reason lemon and blueberry are such a beloved pairing in the baking world. It’s all about balance! The bright, tart acidity of the lemon cuts beautifully through the natural sweetness of the blueberries and the cake itself. This contrast prevents the cake from tasting too sweet or one-dimensional. Plus, their fresh, summery notes play off each other wonderfully, creating a truly delightful and refreshing flavor profile.

Ingredient You’ll Need

Let’s talk about what makes this lemon blueberry cake so special. Every ingredient plays a vital role in creating that incredible flavor and texture!

• Unsalted butter
• Cream cheese
• Granulated sugar
• Light brown sugar
• Vegetable oil
• Eggs
• Buttermilk
• Fresh lemons (zest and juice)
• All-purpose flour
• Baking powder
• Baking soda
• Fresh blueberries

Essential Prep: Mastering Your Lemon Blueberry Cake

Before we dive into mixing, a little bit of prep goes a long way in ensuring a perfect bake for your lemon blueberry cake!

• Preheating the Oven: Get your oven to 350°F (177°C). This ensures the cake bakes evenly from the moment it goes in.
• Pan Preparation: Properly prepping your cake pans is essential for easy release. Grease three 8-inch round cake pans, then line the bottoms with parchment paper rounds, and grease the parchment too. This double layer of protection guarantees your cakes will pop right out. If you need a visual, check out my quick video on preparing cake pans!

Step-by-Step Baking Instructions: Crafting Your Perfect Cake

Now for the fun part – mixing up that glorious batter for your lemon blueberry cake!

1. In a large bowl, using your mixer, beat the softened butter on high speed until it’s smooth and creamy, about 1 minute. Add the granulated sugar and brown sugar. Beat on medium-high speed until everything is combined and looks light and creamy, about 2 minutes. If you need a refresher on creaming butter and sugar, my tutorial can help! Stir in the vegetable oil and beat until just combined and the mixture is light and creamy, another 3 minutes.
2. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract. Beat on medium speed until everything is completely incorporated, about 1 minute. Be sure to scrape down the sides and bottom of your bowl as needed to ensure everything is mixed evenly.
3. In a separate large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
4. Add about half of the dry ingredients to the wet ingredients and beat on low speed for just a few seconds until slightly combined. Pour in the buttermilk, lemon zest, and lemon juice. Beat on low speed again just until everything is incorporated. Add the remaining dry ingredients and mix on low speed until just combined. Be careful not to over-mix!
5. Gently toss the fresh blueberries with 1 tablespoon of all-purpose flour to help them stay suspended in the batter. Gently fold these floured blueberries into the cake batter. The batter will be thick – this is perfect!
6. Divide the batter evenly between your prepared cake pans. Bake for about 22–26 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Let the cakes cool in their pans on a wire rack for about 15 minutes before carefully inverting them onto the rack to cool completely.

Cream Cheese Frosting: The Perfect Complement

This creamy, tangy cream cheese frosting is the ideal partner for our bright lemon blueberry cake. It adds a wonderful richness that perfectly balances the cake’s citrusy notes.

1. In a large bowl, using your mixer, beat the softened cream cheese and softened butter together on medium speed until no lumps remain. This should take about 3 full minutes.
2. With the mixer still running on low speed, gradually add the confectioners’ sugar. Once it’s mostly incorporated, add the heavy cream, vanilla extract, and a pinch of salt.
3. Turn the mixer up to high speed and beat for another 3 minutes until the frosting is light, fluffy, and wonderfully smooth.

Assembly & Decoration: Bringing It All Together

Now it’s time to assemble your stunning lemon blueberry cake! If you need a little extra guidance, my video on cake assembly and decorating is a great resource.

1. First, use a large serrated knife to carefully slice off the very tops of each cake layer. This creates a flat surface for stacking.
2. Place your first cake layer onto your cake stand or serving plate. Spread an even layer of cream cheese frosting over the top.
3. Add the second cake layer, top it with another layer of frosting, and then place the final cake layer on top.
4. Frost the top and sides of the entire cake. This recipe makes just enough frosting for a lovely, light coating.
5. For a beautiful finish, you can simply scatter a few fresh blueberries over the top, or add some delicate lemon slices.
6. To ensure clean slices, refrigerate the cake for at least 45 minutes before cutting. This helps the frosting set and prevents the cake from falling apart.

Mastering the Bake: Expert Tips & Troubleshooting

I’ve learned a few tricks over the years that help make every lemon blueberry cake bake a success!

• Preventing Sinking Berries: Tossing your blueberries in a little flour and ensuring your batter is thick (not runny) are key steps to keeping those delicious berries from sinking to the bottom.
• Achieving Even Layers: Make sure your pans are prepped meticulously and that you divide the batter as evenly as possible between them for consistent baking.
• Perfectly Creamed Butter & Sugar: Don’t rush this step! Creaming butter and sugar until light and fluffy incorporates air, which is crucial for a tender cake texture.
• Don’t Overmix! Once you add the flour, mix only until just combined. Overmixing develops gluten, leading to a tough cake.
• Testing for Doneness: A toothpick inserted into the center should come out clean with just a few moist crumbs attached, not wet batter.
• Cooling is Crucial: Let your cakes cool completely before frosting. Warm cakes will melt the frosting and can be fragile.
• Cake Sticking: Proper pan greasing and lining are your best friends here. If a cake is stubborn, run a thin offset spatula around the edges and give the pan a gentle tap.

Delicious Variations & Adaptations

This versatile lemon blueberry cake recipe can be adapted for different occasions!

Serving Suggestions & Pairings

This lemon blueberry cake is wonderful for so many occasions! Serve a slice with a cup of hot tea or a strong coffee for a delightful afternoon treat. It’s also perfect for a spring brunch, a baby shower, or simply to brighten any day. For a dessert spread, pair it with our crowd-pleasing Snicker Salad or keep things light with homemade Disney Dole Whip. A light dessert wine or even a glass of sparkling lemonade makes for a lovely pairing.

Storing and Making Ahead

Store leftover lemon blueberry cake tightly covered in the refrigerator for up to 5 days. Because of the cream cheese frosting, refrigeration is essential. You can make the cake layers a day in advance and store them, well-wrapped, at room temperature. Frost and assemble the cake on the day you plan to serve it for the best texture, or up to a day ahead. If you want a make-ahead sweet with zero baking, try our easy no-bake Watergate salad.

Frequently Asked Questions

Let’s Get Baking!

I truly hope you bake this lemon blueberry cake and fall in love with it just as much as I have. It’s a recipe born from simple ingredients, bringing a burst of sunshine and joy to any table. Don’t be shy – give this delightful lemon blueberry cake a try, and let me know in the comments how it turned out! I can’t wait to hear about your creations!