I love a cake that feels like summer. My Lemon Blueberry Cake is bright, soft and full of berries. I make it when I want a cake that still feels light.

Dad James first taught me to fold berries in gently. I think of him every time I scoop the batter into the pan.

Gathering Your Ingredients

For the Lemon Blueberry Cake

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 (I recommend using fresh)
2 teaspoons cake flour (or all-purpose flour)

For the Frosting (Option 1 / Smaller Batch)

1/2 cup unsalted butter (112 grams) (softened)
8 oz brick-style cream cheese (226 grams)
1 teaspoon lemon juice (freshly squeezed)
3 – 4 cups powdered sugar (330-440 grams) (sifted)
1 tablespoon whipping cream (as needed)

For the Frosting (Option 2 / Larger Batch)

3/4 cup unsalted butter (168 grams) (softened)
12 ounces brick-style cream cheese (340 grams) (full fat)
1 1/2 teaspoons lemon juice (freshly squeezed)
4 1/2 – 5 1/2 cups powdered sugar (495 – 605 grams) (sifted)
1-2 tablespoon whipping cream (as needed)

The Tools That Help

I keep tools simple: a mixer, bowls, spatula, spatula for folding, measuring cups, a sifter, and a 9×13 pan or two 8-inch round pans. I also use parchment paper and a toothpick. If you like blueberry snacks, I have a small treat that pairs well called Blueberry Cheesecake Protein Bites 2.

The Step-by-Step Process

Preheat the oven to 350F (180C) and grease and flour your pan(s).
For layer cakes, line pans with parchment rounds and grease the sides.
Sift together the flour, baking powder, baking soda and salt in a medium bowl.
Whisk the buttermilk and fresh lemon juice in a small bowl and set aside.
Beat the butter, sugar and lemon zest in a large bowl until light and fluffy.
Add the vanilla and beat in the eggs one at a time, scraping the bowl after each.
On low speed, add about one third of the flour mix to the butter mix.
Add about half of the milk-lemon mix and scrape the bowl.
Repeat: add one third of flour, then the rest of the milk mix, then the last third of flour.
Toss the blueberries with 2 teaspoons of flour and fold them gently into the batter.
Pour the batter into the prepared pan(s) and smooth the top.
Bake 30 to 35 minutes for a 9×13 pan, or 25 to 30 minutes for layer pans.
The cake is done when the top looks set and a toothpick comes out clean.
Let the cake cool in the pan until it reaches room temperature before removing.
For the basic cream cheese frosting, beat 1/2 cup butter and 8 oz cream cheese until smooth.
Add 1 teaspoon lemon juice, then beat in 3 to 4 cups powdered sugar until smooth, adding 1 tablespoon whipping cream if needed.
For a larger batch, beat 3/4 cup butter with 12 oz cream cheese, add 1 1/2 teaspoons lemon juice, and slowly add 4 1/2 to 5 1/2 cups powdered sugar, using 1 to 2 tablespoons whipping cream to reach spreadable texture.
Chill the frosting briefly if it seems soft, then spread it over the cooled cake or between the layers.
Decorate with extra lemon zest and fresh blueberries if you like.

Lighter, Healthier Touches

I swap half the butter for Greek yogurt to cut fat and keep the cake moist. I also use less sugar in the batter and a lighter frosting with more cream cheese than butter. Fresh berries work better than frozen for texture.

Perfect Pairings

I serve this cake with a simple pot of tea or cold milk. For a bright contrast, try a tart sorbet. For a snack plate, pair a slice with my Blueberry Cheesecake Protein Bites for a small bite beside dessert.

Common Stumbles to Avoid

Do not overmix once you add the flour. Overmixing makes a dense cake. Make sure the eggs and butter are at room temperature for a smooth batter. Toss the berries in flour to stop them from sinking.

Storing Your Creation

Keep the frosted cake in the fridge for up to 4 days in an airtight container. You can freeze slices wrapped well for up to 2 months. Thaw in the fridge overnight before serving.

A Final Warm Word

I bake this cake for family and friends because it feels like sunshine on a plate. I hope you make it and share it with someone you love.

Answering Your Questions

Can I use frozen blueberries in Lemon Blueberry Cake?

Yes. I use frozen berries when fresh are not available. Do not thaw them first. Toss them in the flour and fold in frozen so they keep their shape.

How do I know when the Lemon Blueberry Cake is done?

The top will look set and slightly springy. A toothpick inserted in the center should come out clean or with a few crumbs. If it has wet batter, bake a few more minutes.

Can I make the Lemon Blueberry Cake ahead of time?

Yes. You can bake the cake a day ahead and store it in the fridge, then frost it the next day. For more time, freeze unfrosted layers and thaw in the fridge before frosting.

Lemon Blueberry Cake

Author: sarah
Total Time: 50 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A bright and soft cake filled with fresh blueberries that feels light and refreshing, perfect for summer.

Ingredients

Scale

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)
2 teaspoons cake flour (or all-purpose flour)
1/2 cup unsalted butter (112 grams) (softened)
8 oz brick-style cream cheese (226 grams)
1 teaspoon lemon juice (freshly squeezed)
3 – 4 cups powdered sugar (330–440 grams) (sifted)
1 tablespoon whipping cream (as needed)
3/4 cup unsalted butter (168 grams) (softened)
12 ounces brick-style cream cheese (340 grams) (full fat)
1 1/2 teaspoons lemon juice (freshly squeezed)
4 1/2 – 5 1/2 cups powdered sugar (495 – 605 grams) (sifted)
1–2 tablespoon whipping cream (as needed)

Instructions

Preheat the oven to 350°F (180°C) and grease and flour your pan(s).
For layer cakes, line pans with parchment rounds and grease the sides.
Sift together the flour, baking powder, baking soda, and salt in a medium bowl.
Whisk the buttermilk and fresh lemon juice in a small bowl and set aside.
Beat the butter, sugar, and lemon zest in a large bowl until light and fluffy.
Add the vanilla and beat in the eggs one at a time, scraping the bowl after each.
On low speed, add about one-third of the flour mix to the butter mix.
Add about half of the milk-lemon mix and scrape the bowl.
Repeat: add one-third of flour, then the rest of the milk mix, then the last third of flour.
Toss the blueberries with 2 teaspoons of flour and fold them gently into the batter.
Pour the batter into the prepared pan(s) and smooth the top.
Bake 30 to 35 minutes for a 9×13 pan, or 25 to 30 minutes for layer pans.
The cake is done when the top looks set and a toothpick comes out clean.
Let the cake cool in the pan until it reaches room temperature before removing.
For the basic cream cheese frosting, beat 1/2 cup butter and 8 oz cream cheese until smooth.
Add 1 teaspoon lemon juice, then beat in 3 to 4 cups powdered sugar until smooth, adding 1 tablespoon whipping cream if needed.
For a larger batch, beat 3/4 cup butter with 12 oz cream cheese, add 1 1/2 teaspoons lemon juice, and slowly add 4 1/2 to 5 1/2 cups powdered sugar, using 1 to 2 tablespoons whipping cream to reach spreadable texture.
Chill the frosting briefly if it seems soft, then spread it over the cooled cake or between the layers.
Decorate with extra lemon zest and fresh blueberries if you like.

Notes

Keep the frosted cake in the fridge for up to 4 days in an airtight container. You can freeze slices for up to 2 months.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 400
Sugar: 30g
Sodium: 300mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 1g
Protein: 5g
Cholesterol: 90mg

Keywords: lemon cake, blueberry cake, summer dessert, baking, sweet cake