Go Back

Lemon Blueberry Cake

Lemon blueberry cake with moist layers and a thick lemon cream cheese frosting, finished with a blueberry pile and lemon glaze. This easy layer cake bakes up golden with fresh blueberries in the crumb.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
cooling 1 hour
Total Time 2 hours 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the lemon blueberry cake
  • 2.5 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 1 lb butter softened
  • 1.75 cup granulated sugar
  • 4 eggs large
  • 2 tbsp lemon zest
  • 3 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup whole milk or buttermilk
  • 2 cup fresh blueberries tossed in 1 tablespoon flour
For the lemon cream cheese frosting and glaze
  • 16 oz cream cheese softened
  • 1 lb butter softened
  • 4 cup powdered sugar
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 cup powdered sugar for simple lemon glaze (1 cup powdered sugar + 2 tablespoons lemon juice)
  • 2 tbsp fresh lemon juice for simple lemon glaze (1 cup powdered sugar + 2 tablespoons lemon juice)
  • 1 fresh blueberries for garnish
  • 1 lemon glaze for garnish

Equipment

  • 1 stand mixer
  • 2 sheet pan

Method
 

Bake the lemon blueberry cake layers
  1. Preheat oven to 350°F and grease two 9-inch round pans. Set aside the pans so batter can go in right after mixing.
  2. Beat the butter and granulated sugar until fluffy. Mix on medium speed until the color lightens and the texture looks airy.
  3. Add the eggs, lemon zest, lemon juice, and vanilla extract, and beat until smooth. Scrape the sides as needed to fully combine.
  4. Whisk together all-purpose flour, baking powder, and salt, then alternate adding the flour mixture and the whole milk or buttermilk into the batter. Mix just until no dry streaks remain.
  5. Toss fresh blueberries with 1 tablespoon of flour, then fold them into the batter. Fold gently to avoid crushing the berries.
  6. Divide batter between the two prepared pans and bake for 32–35 minutes. Bake until the centers are set and a toothpick comes out clean or with a few moist crumbs.
  7. Cool the cakes completely in the pans, then remove and cool fully before frosting. This prevents the lemon cream cheese frosting from melting.
Make the lemon cream cheese frosting
  1. Beat cream cheese and butter until smooth. Mix until there are no lumps and the frosting looks glossy.
  2. Add powdered sugar, fresh lemon juice, and lemon zest, then beat until fluffy. Stop once the frosting holds soft peaks.
Assemble and garnish
  1. Fill and frost the cooled cake with lemon cream cheese frosting. Spread an even layer between rounds, then cover the outside.
  2. Pile fresh blueberries on top of the frosted cake. Arrange them so they cascade slightly over the edges.
  3. Drizzle a simple lemon glaze over the blueberries. Stir 1 cup powdered sugar with 2 tablespoons lemon juice until smooth, then drizzle.
  4. Scatter extra lemon zest over the top and serve. Finish right before serving for the brightest citrus aroma.

Notes

Pro tip: Cool the cakes completely (not just warm) before frosting so the cream cheese frosting stays thick and swirled. Store covered in the refrigerator up to 4 days; freeze unfrosted layers up to 2 months (thaw overnight in the fridge) for best texture. For a lighter option, use low-fat cream cheese and reduce frosting sweetness slightly, but keep the same lemon juice ratio for structure.