★★★★★

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!

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

It’s the most wonderful time of the year, folks.

That’s right: blueberry season.

If it’s not blueberry season yet where you live, I’m sorry. But it’s coming. I promise. And when it does you need to make a Lemon Blueberry Cake.

Even if blueberries aren’t in season locally, I say it’s worth picking up a quart of berries at the supermarket to make this cake from scratch. A zesty lemon cake bursting with sweet blueberries tastes like sunshine in dessert form.

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.

Sure, you could buy a lemon cake from the store, serve it with a scoop of blueberries and call it a day. But you’d be missing out on the amazing smell that fills your kitchen when you bake a cake from scratch yourself, not to mention the satisfaction.

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

More Lemon Cake Recipes: Lemon Bundt Cake | Lemon Pudding Cake

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

I made my cake in layer pans, the better to enjoy as much rich cream cheese frosting in each slice as possible! (I take my frosting consumption very seriously.)

The layered blueberry cake also looked beautiful. It would make an excellent birthday cake for anyone who loves lemon desserts or blueberries.

Here’s what you need to make the lemon cake:

{Ingredients listed at a glance; scroll down for amounts with full recipe.}

  • Eggs
  • Milk
  • Butter
  • Cake Flour– read more about how to measure flour and make your own cake flour!
  • Lemon juice
  • Lemon zest
  • Vanilla
  • Baking powder
  • Salt
  • Fresh blueberries – I highly recommend fresh vs frozen. Frozen will tint your cake purple!

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How to Make Lemon Blueberry Cake From Scratch

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

STEP 2. 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.

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

STEP 4. 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!

What you need to make the frosting:

{Ingredients at a glance; scroll down for the amounts and full recipe.}

  • Cream cheese
  • Unsalted butter
  • Lemon juice – use fresh squeezed not the bottled for best flavor!
  • Lemon zest
  • Powdered sugar
  • Heavy cream

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.

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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.

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!

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

Tools I used:

  • Offset Spatula – I love this set of three from Amazon! Perfect for spreading frosting on top and the sides of the cake.
  • Wilton Bake Even Strips – I’ve been using these for years on my layered cakes. No need to level and create waste, these work EVERY TIME.
  • 9-inch round cake pans – I love Wilton, these are the set I use.

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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
  • 3/4 cup milk
  • 3/4 cup unsalted butter, softened
  • 1 3/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 lemon, zested and juiced
  • 3 cups cake flour
  • 1 Tbsp baking powder
  • 1/2 tsp kosher salt
  • 1 1/2 cups fresh blueberries

FOR THE FROSTING:

  • 1/2 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 1/4 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 blueberrries are best. If using frozen, be sure to dust them with flour before adding to the cake batter. They may still make your batter slightly blue.

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?

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

Aimee

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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