Lemon Blueberry Cake
This delicious Lemon Blueberry Cake features a bright lemon flavor, tender crumb, and juicy blueberries, perfect for brunch or parties.
I’ve been making this Lemon Blueberry Cake for years — bright lemon, tender crumb and pockets of juicy berries — it’s the kind of cake that disappears fast at brunches and backyard parties. The crumb is soft because it uses cake flour and buttermilk, and the cream cheese frosting keeps the tang balanced without being too sweet. If you already love lemon-baked goods, this is a natural next step after lighter treats like blueberry pancakes; for a riff on breakfast-to-dessert flavor, try my favorite blueberry-lemon pancake muffins blueberry-lemon pancake muffins for another way to enjoy the combo.
Why you’ll love this dish
This cake hits a sweet–tangy sweet spot. The lemon brightens the batter and frosting while fresh blueberries give bursts of juicy sweetness. It’s elegant enough for a shower or holiday and simple enough for a weekend bake.
Reasons to make it:
- Great for brunches, potlucks, birthdays or afternoon tea.
- Uses common pantry ingredients (buttermilk and cake flour make a noticeable difference).
- Easily scaled: 9×13 for a crowd or two 9-inch layers for a showstopping cake.
How this recipe comes together
Quick overview before you bake:
- Dry ingredients are sifted and set aside.
- Buttermilk is acidified with fresh lemon juice to strengthen the lemon flavor.
- Butter, sugar and lemon zest are creamed for structure and air.
- Eggs are added one at a time; flour and buttermilk alternate into the batter to keep it tender.
- Blueberries are tossed with a little flour and folded in to prevent sinking.
- Bake (9×13 about 30–35 minutes; layers about 25–30 minutes).
- Cool completely and frost with cream cheese frosting — smaller frosting batch for a sheet cake, larger for a layer cake.
What you’ll need
Cake batter
- 3 cups cake flour (360 g) — or substitute all-purpose flour minus 6–8% (see tips)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk (180 ml), room temperature
- 1/3 cup fresh lemon juice (80 ml)
- 1 cup unsalted butter (226 g), softened
- 1 3/4 cups granulated sugar (350 g)
- 2 tablespoons lemon zest (from about 3–4 lemons)
- 2 teaspoons vanilla extract
- 4 large eggs, room temperature
- 2 cups fresh blueberries (I recommend fresh)
To keep berries from sinking
- 2 teaspoons cake flour (or all-purpose flour) for tossing with blueberries
Cream cheese frosting (for 9×13 sheet cake)
- 1/2 cup unsalted butter (112 g), softened
- 8 oz brick-style cream cheese (226 g)
- 1 teaspoon fresh lemon juice
- 3–4 cups powdered sugar (330–440 g), sifted
- 1 tablespoon whipping cream (optional; add for spreadability)
Cream cheese frosting (for two 9-inch layers)
- 3/4 cup unsalted butter (168 g), softened
- 12 oz brick-style cream cheese (340 g), full fat
- 1 1/2 teaspoons fresh lemon juice
- 4 1/2–5 1/2 cups powdered sugar (495–605 g), sifted
- 1–2 tablespoons whipping cream (as needed)
Notes and substitutions:
- No buttermilk? Stir 1 tablespoon white vinegar or lemon juice into 3/4 cup milk and rest 5 minutes.
- Cake flour gives a lighter crumb; if using all-purpose, remove 6 tablespoons per cup of flour (or use the flour + cornstarch method).
- Frozen blueberries can be used but keep them frozen and fold in briefly (see FAQs).
Step-by-step instructions
- Preheat and prep: Heat oven to 350°F (180°C). Grease and flour a 9×13-inch pan. For layers, line bottoms with parchment rounds and grease the sides.
- Mix dry ingredients: In a medium bowl sift (or whisk) together 3 cups cake flour, baking powder, baking soda and salt. Set aside.
- Acidify buttermilk: In a small bowl whisk buttermilk with 1/3 cup fresh lemon juice. Let rest a couple minutes.
- Cream butter and sugar: In a large bowl beat 1 cup softened butter, 1 3/4 cups sugar and 2 tablespoons lemon zest until fluffy, about 2–3 minutes.
- Add eggs and vanilla: Beat in 2 teaspoons vanilla, then add eggs one at a time on medium speed. Turn off the mixer and scrape down the bowl after each addition.
- Alternate dry and wet ingredients: With mixer on low, add about 1/3 of the flour mixture, then half the buttermilk-lemon mixture. Scrape. Repeat (1/3 flour, remaining milk), then finish with the last 1/3 flour. Mix only until combined — don’t overmix.
- Prepare blueberries: Toss 2 cups blueberries with 2 teaspoons flour. Gently fold into the batter with a spatula.
- Bake: Pour batter into prepared pan(s). Bake 9×13 for 30–35 minutes, or layer cakes 25–30 minutes. Cake is done when top is set and a toothpick inserted in the center comes out clean. It should spring back slightly when pressed.
- Cool carefully: Cool cake in the pan. For layer cakes, wait until the pans are cool enough to handle before inverting; hot cakes can break easily. Cool completely before frosting.
- Make frosting: Beat butter and cream cheese until smooth. Add lemon juice. Gradually add sifted powdered sugar until you reach the desired sweetness and consistency; add whipping cream 1 tablespoon at a time if needed. For layers, use the larger frosting proportions. Chill if the frosting becomes too soft, then re-whip briefly before spreading.
- Assemble and decorate: For layers, level cakes if needed, add a thin crumb coat, chill 15–20 minutes, then finish with a final coat. Garnish with extra lemon zest or a few fresh blueberries.
01Ingredients
Cake Batter
For tossing with blueberries
Cream Cheese Frosting (for 9-inch layers)
Cream Cheese Frosting (for 9x13 sheet cake)
02Method
- Preparation
- Baking
- Frosting
- Assembly
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0 OF 16 DONE03Recipe notes
- 01Serve slightly chilled or at cool-room temperature. Pair with Earl Grey or coffee; a dollop of mascarpone or vanilla ice cream is lovely for dessert service. Store unfrosted or fully frosted cake covered at room temperature for up to 24 hours; or refrigerate for up to 4 days. Frosted cake pieces freeze well.
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Best ways to enjoy it
- Serve slightly chilled or at cool-room temperature so the frosting is stable but not hard.
- Pair with Earl Grey or a lightly roasted coffee; a dollop of mascarpone or vanilla ice cream is lovely for dessert service.
- For brunch, plate with fresh berries, a mint sprig and a dusting of powdered sugar. For celebrations, add edible flowers or candied lemon slices on top.
How to store & freeze
Room temperature: Store unfrosted or fully frosted cake covered at room temperature for up to 24 hours if your kitchen is cool.
Refrigeration: Because of the cream cheese frosting, store refrigerated in an airtight container for up to 4 days. Bring to room temperature 30–60 minutes before serving for best flavor.
Freezing: Frosted cake pieces freeze well. Flash-freeze slices on a tray, then wrap tightly in plastic and aluminum foil; freeze up to 2 months. Thaw in the refrigerator overnight, then bring to room temperature before serving.
Food safety: Cream cheese-based frostings must be kept below 40°F (4°C) if stored for longer than a couple of hours — don’t leave slices out at warm events for extended periods.
Creative twists
- Blueberry-lavender: Add 1 teaspoon culinary lavender to the sugar while creaming for floral notes.
- Lemon poppy seed: Add 2 tablespoons poppy seeds to the batter.
- Gluten-free: Use a 1:1 gluten-free flour blend formulated for cakes; reduce liquid slightly if the blend absorbs more.
- Vegan: Replace butter with vegan sticks, use a vegan cream cheese, and swap eggs for flax eggs (4 tablespoons ground flax + 12 tablespoons water, chilled). Expect a slightly different texture.
- Glaze option: Skip the frosting and drizzle a lemon glaze (1 1/2 cups powdered sugar + 2–3 tablespoons lemon juice) for a lighter finish.
FAQ
How long does this cake take from start to finish?
A: Active prep is about 25–35 minutes. Bake time is 25–35 minutes depending on pan type. Allow at least 1 hour for cooling before frosting (longer if chilled). Total time ~1.5–2 hours.
Can I use frozen blueberries?
A: Yes — keep them frozen until folding in to reduce bleeding. Toss with flour and fold gently. Expect a slightly darker crumb and add a few extra minutes of baking time.
What can I use instead of cake flour?
A: For a lighter crumb with all-purpose flour: remove 6 tablespoons of AP flour per cup, replace with 6 tablespoons cornstarch per cup, and sift well. Or use the cake flour conversion noted in Ingredients.
Can I make this ahead?
A: Bake layers a day ahead and wrap tightly; store in the fridge. Frost on the day of serving for the best texture. You can also freeze unfrosted layers for up to a month.
Conclusion
If you want additional inspiration or alternative methods for lemon-blueberry cakes, this layered approach helped shape my technique and is a great reference: Lemon Blueberry Layer Cake – Sally’s Baking Addiction. Looking for more? Try my Lemon Blueberry Sheet Cake.
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