Lemon Blueberry Cake

Update : March 12, 2026

Why Make This Recipe

Lemon Blueberry Cake is a delightful treat that combines the tartness of lemon with the sweetness of blueberries. This cake is perfect for any occasion, from birthday parties to family gatherings. Its bright flavors and moist texture make it a hit with both kids and adults alike. Plus, it’s a great way to enjoy fresh blueberries during the season.

How to Make Lemon Blueberry Cake

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 lemon juice (80 ml) (freshly squeezed)
1 cup unsalted butter (226 grams) (softened to room temperature)
1 3/4 cups granulated sugar (350 grams)
2 tablespoons lemon zest
2 teaspoons vanilla extract
4 large eggs (room temperature)
2 cups blueberries (fresh recommended)
2 teaspoons cake flour (or all-purpose flour, for dusting berries)
1/2 cup unsalted butter (112 grams) (softened, for frosting)
8 oz. brick-style cream cheese (226 grams)
1 teaspoon lemon juice (freshly squeezed, for frosting)
3 – 4 cups powdered sugar (330-440 grams) (sifted, for frosting)
1 tablespoon whipping cream (as needed, for frosting)
3/4 cup unsalted butter (168 grams) (softened, for additional frosting)
12 ounces brick-style cream cheese (340 grams) (full fat, for additional frosting)
1 1/2 teaspoons lemon juice (freshly squeezed, for additional frosting)
4 1/2 – 5 1/2 cups powdered sugar (495 – 605 grams) (sifted, for additional frosting)
1-2 tablespoons whipping cream (as needed, for additional frosting)

Directions:

Preheat the oven to 350°F (180°C). Grease and flour a 9×13 inch cake pan. For a layer cake, line the bottom of the cake tins with parchment paper and greasing and flouring the sides too.
In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Whisk them together and set aside.
Combine the buttermilk and freshly squeezed lemon juice in another bowl. Whisk lightly and set aside.
In a large bowl, beat together the softened butter, granulated sugar, and lemon zest until fluffy (about 2-3 minutes).
Add the vanilla extract and mix in the eggs one at a time, scraping down the sides of the bowl after each addition.
With the mixer on low speed, mix in about one-third of the flour mixture into the butter mixture. Then add half of the buttermilk and lemon juice mixture. Stop the mixer, scrape the bowl, and repeat this process until all ingredients are mixed in. Do not overmix.
Toss the blueberries with 2 teaspoons of flour, then gently fold them into the batter.
Pour the batter into the prepared pan or pans. Bake for 30-35 minutes for a 9×13 inch cake or 25-30 minutes for layer cakes. The cake should feel firm and springy to the touch and a toothpick should come out clean when inserted.
Cool the cakes in the pan. Be careful when removing the cakes if you are making a layer cake.

How to Serve Lemon Blueberry Cake

This cake is best served at room temperature. You can serve it plain, or top it with delicious cream cheese frosting. A slice alongside a cup of tea or coffee makes for a wonderful afternoon snack or dessert.

How to Store Lemon Blueberry Cake

Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for about 4-5 days. If you want to freeze it, wrap the cake tightly in plastic wrap and then aluminum foil. It can last in the freezer for up to 3 months. Just thaw it in the refrigerator before serving.

Tips to Make Lemon Blueberry Cake

Make sure your butter and eggs are at room temperature for a smoother batter.
Use fresh blueberries if possible for the best flavor. If using frozen, do not thaw them before folding into the batter.
Don’t overmix the batter to keep the cake light and fluffy.

Variation

You can customize this cake by adding different fruits, such as raspberries or strawberries. You can also try adding nuts or a lemon glaze on top for a different twist.

FAQs

1. Can I use all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour, but the cake may be slightly denser.

2. How can I tell when the cake is done baking?
The cake is done when the top is set, springs back when touched, and a toothpick inserted into the center comes out clean.

3. How do I get my cake to rise higher?
Make sure your baking powder is fresh, and do not overmix the batter. This helps to trap air and allows the cake to rise better.

This Lemon Blueberry Cake is a simple yet fabulous dessert that brings a burst of flavor and joy to any occasion. Happy baking!