★★★★★

Lemon Blueberry Cake

Fresh citrus and juicy berries come together in this easy Lemon Blueberry Cake recipe. Made from scratch, it’s topped with a sweet lemon cream cheese frosting!

Love blueberries? These Blueberry Cheesecake Cookies are so different, but so easy. Our family gobbles them up! Or give our favorite Blueberry Zucchini bread recipe a try soon.

Slice of layered lemon blueberry cake on a white plate, with whole cake on cake stand in background.

Why this Recipe Works

As you might have gathered from the abundance on lemon recipes on this sight, I love lemon cake in all its forms. I also can’t get enough blueberries in the summer.

Putting the two together was a natural next step. I’m fully head over heels for the lemon blueberry cake recipe I’m sharing today.

As if the cake itself weren’t enough to make me swoon, the creamy frosting puts this blueberry cake firmly in the “divine” category.

Unlike some of my other lemon cake desserts, like these Gooey Lemon Cake Bars, this is a cake made from scratch.

No boxed cake mix here! The results are impossible to match with a mix and it hardly takes any extra effort.

With this easy recipe, you’ll be digging into a freshly baked slice of perfect lemon blueberry cake in no time.

Serve it up with a fresh cup of mocha or cold brew coffee.

Favorite Lemon Blueberry Recipes: Scones | Hand Pies

Lemon Blueberry cake on a wooden cake stand with white doily. Slices removed so you can see the center.

Ingredients Needed

  • Fresh Lemons- you’ll want to zest and juice the lemons for both the cake AND the frosting.
  • Milk– whole milk or buttermilk works great.
  • Butter– choose UNSALTED butter in this cake recipe.
  • Cake Flour– read more about how to measure flour and make your own cake flour!
  • Vanilla– use my guide to making your own vanilla extract. Super affordable.
  • Fresh blueberries – I highly recommend fresh vs frozen. Frozen will tint your cake purple!

How to Make Lemon Blueberry Cake

Whisk together the eggs and 1/4 cup of the milk in a small bowl until slightly combined. Set aside.

In a larger separate mixing bowl, beat butter, sugar, vanilla, lemon zest, and lemon juice for 2 minutes on medium speed, scraping down the sides of the bowl as needed. Add in dry ingredients and mix until combined. Beat in egg mixture until fully blended.

Add in remaining milk and beat for 3-4 minutes, scraping down the sides of the bowl. Fold in blueberries.

Spray two 9-inch cake pans with baking spray or use my homemade cake release. Pour batter into pans and bake in a 350 degree oven for 26-28 minutes. Remove and cool completely on wire rack.

Slice of cake with lemon and blueberry on a white plate with fork.

Lemon Cream Cheese Frosting

Cream cheese frosting and lemon blueberry cake are a match made in heaven. Adding just a little lemon juice and heavy cream to the frosting made it even better!

To make the frosting: Beat butter and cream cheese for 3 minutes using whisk attachment on an electric mixer. Add in powdered sugar, heavy cream, and lemon juice and zest.

Beat an additional 4-5 minutes, scraping down the sides of the bowl as needed.

How to frost a layered cake

Once the cake is cooled and the frosting is made, it’s time to assemble!

I recommend using a cake stand to make this easier. Place one layer on the stand, add a large amount of frosting to top and smooth with an offset spatula.

Top with second layer of cake and add the rest of the frosting on top of the entire cake.

Use the spatula to smooth the frosting over the sides, covering everything evenly.

The cake looks extra pretty garnished with fresh blueberries and lemon wedges, too! Plus, no one will complain about more blueberries to enjoy.

Lemon cake with blueberries on a doily topped wooden cake stand, with a slice removed. Garnished with fresh blueberries and slices of lemon.

Tips and Tricks

  • Fresh blueberries work best in this cake. You CAN use frozen berries if needed, but be warned that they might tint it purple! To minimize this, toss the frozen berries with a little flour before adding them to the cake batter. The berries will likely seep their color into the cake, but it will still taste good.
  • Storage Tips. This is best stored in a cake saver (I use this one amazon), in the refrigerator. It’s best eaten within 3 days.
  • You can also freeze today’s recipe by slicing large pieces and placing them on plastic wrap. Wrap them up and slide into a ziploc freezer bag or other airtight freezer safe container. When ready to enjoy, thaw in refrigerator overnight.
  • Lemon Curd. Use my favorite lemon curd recipe and add a layer of curd between the cakes (with or without the frosting). It will really UP the lemon flavor!

More Cake Recipes

Yield: 16 servings

Lemon Blueberry Cake

Prep Time 30 minutes
Cook Time 28 minutes
Total Time 58 minutes

Fresh citrus and juicy berries come together in this easy Lemon Blueberry Cake recipe. Made from scratch, it's topped with a sweet lemon cream cheese frosting!

Ingredients

FOR THE CAKE:

  • 4 large eggs
  • ¾ cup whole milk
  • ¾ cup unsalted butter, softened
  • 1 ¾ cup granulated sugar
  • 1 tsp vanilla extract
  • 1 lemon, zested and juiced
  • 3 cups cake flour
  • 1 Tbsp baking powder
  • ½ tsp kosher salt
  • 1 ½ cups fresh blueberries

FOR THE FROSTING:

  • ½ cup unsalted butter, softened
  • 1 packages (8 oz) cream cheese, softened
  • 5 cups powdered sugar
  • 2 Tbsp heavy cream
  • 1 lemon, juiced and zested

Instructions

FOR THE CAKE:

  1. Whisk together the eggs and ¼ cup of the milk in a small bowl until slightly combined. Set aside.
  2. In a mixing bowl, beat butter, sugar, vanilla, lemon zest, and lemon juice for 2 minutes on medium speed, scraping down the sides of the bowl as needed. Add in dry ingredients and mix until combined. Beat in egg mixture until fully blended.
  3. Add in remaining milk and beat for 3-4 minutes, scraping down the sides of the bowl. Fold in blueberries.
  4. Spray two 9-inch cake pans with baking spray. Pour batter into pans and bake in a 350 degree oven for 26-28 minutes. Remove and cool completely on wire rack.

FOR THE FROSTING:

  1. Beat butter and cream cheese for 3 minutes using whisk attachment on an electric mixer. Add in powdered sugar, heavy cream, and lemon juice and zest. Beat an additional 4-5 minutes, scraping down the sides of the bowl as needed.
  2. To assemble, place one layer of cake on a cake stand. Add a large amount of frosting to top and smooth with an offset spatula. Top with second layer of cake. Apply frosting to entire cake.
  3. Garnish with extra slices of lemons and fresh blueberries, if desired.

Notes

  • Fresh blueberries work best in this cake. You CAN use frozen berries if needed, but be warned that they might tint it purple! To minimize this, toss the frozen berries with a little flour before adding them to the cake batter. The berries will likely seep their color into the cake, but it will still taste good.
  • Storage Tips. This is best stored in a cake saver (I use this one amazon), in the refrigerator. It's best eaten within 3 days.
  • You can also freeze today's recipe by slicing large pieces and placing them on plastic wrap. Wrap them up and slide into a ziploc freezer bag or other airtight freezer safe container. When ready to enjoy, thaw in refrigerator overnight.
  • Lemon Curd. Use my favorite lemon curd recipe and add a layer of curd between the cakes (with or without the frosting). It will really UP the lemon flavor!
  • Whole Milk- swap the whole milk for my homemade buttermilk substitute. Pairs nicely with the citrus!
  • Nutrition Information:

    Yield:

    16

    Serving Size:

    1

    Amount Per Serving: Calories: 486Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 89mgSodium: 203mgCarbohydrates: 80gFiber: 1gSugar: 57gProtein: 5g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    Lemon Blueberry Cake puts all the best sweet summer flavors into one delicious and beautiful layer cake! I hope you love it, too.

    About Aimee

    Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

    Learn more about Aimee.

    Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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    Posted on June 26, 2020

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