Lemon Blueberry Cake

Gorgeous layers of blueberry studded cake made with fresh lemon zest and juice for real lemon flavor tower with a robe of luscious lemon cream cheese frosting in this tender and moist Lemon Blueberry cake.

The soft yellow color of the plush cake layers with pops of juicy blueberry throughout make this not only one of the most delicious cakes I have ever made, but also one of the prettiest. My popular cream cheese frosting recipe gets a citrus upgrade with some fresh lemon zest and lemon juice for a silky lemon cream cheese frosting that pairs perfectly with the cake layers and ties every element together.

The cake batter is thick and tossing the blueberries in a little flour before hand-stirring them in helps at least in part to suspend them throughout the batter rather than sinking to the bottom. But even if your blueberries sink, the cake is still going to taste divine thanks to the rich tang of buttermilk that serves the duel purpose of achieving an ultra-tender crumb to the cake layers.

Lemon & blueberry is one of the best pairings of all. If it is a favorite for you too, be sure to also try my Lemon Blueberry Bread and Mini Lemon Blueberry Cheesecakes !

A cake with lemon cream cheese frosting on a white cake stand with lemons and blueberries around. - 2

What You’ll Need

For full ingredient amounts and instructions, keep scrolling to the printable recipe card beneath.

Salted butter – Adds rich flavor and moisture to the cake.
Granulated sugar – Sweetens the cake and helps create a tender crumb.
Lemon zest & juice – Infuses bright, fresh lemon flavor throughout the cake.
Vegetable or canola oil – Adds extra moisture and keeps the cake soft.
Eggs – Provide structure and help bind the ingredients together.
Pure vanilla extract – Enhances overall flavor and balances the citrus notes.
All-purpose flour – The main structure-building ingredient for the cake.
Baking powder – Helps the cake rise and become light and fluffy.
Baking soda – Works with acidic ingredients to create lift and tenderness.
Salt – Enhances all the other flavors and balances the sweetness.
Buttermilk – Adds tangy flavor and tenderness to the crumb.
Blueberries (fresh or frozen) – Add juicy bursts of sweetness and a fruity contrast to the lemon.

For the Cream Cheese Frosting

Full-fat brick cream cheese – Provides a rich, tangy base for the frosting.
Salted butter – Adds creaminess and depth to the frosting.
Powdered sugar – Sweetens the frosting and gives it a smooth texture.
Lemon zest & juice – Intensifies the lemon flavor in the frosting.

Ingredients for making a lemon blueberry cake. - 3

How to Make This Cake

Prep. Start by preheating your oven to 350°F. Line three 8-inch round cake pans with parchment paper circles, then spray them with baking spray or brush with cake release to help ensure your cakes come out cleanly and evenly.
Cream butter & sugar. In a large mixing bowl, beat together the butter, sugar, and lemon zest using a hand or stand mixer. Beat on medium-high speed until the mixture becomes pale, creamy, and fluffy—this takes about 2–3 minutes. Pour in the oil and continue mixing for another 2–3 minutes. The batter should look light and well-blended. Don’t forget to scrape down the sides and bottom of the bowl to make sure everything is incorporated.
Beat in eggs. Add the eggs and vanilla. Mix just until everything is combined and smooth—this should take about a minute.

Adding lemon zest to creamed butter and sugar in a large glass mixing bowl. - 4

Add dry ingredients. Now it’s time for the flour, baking powder, baking soda, and salt. Mix them in on low speed just until you see most of the flour disappear. It’s okay if a few streaks remain—this helps prevent overmixing.
Add liquids. Add the buttermilk and lemon juice, then mix again on low just until the batter is fully combined. Scrape the bowl one last time to ensure no lumps or dry spots remain.

Adding dry ingredients to cake batter. - 5

Gently fold in blueberries. Toss your blueberries with a spoonful of flour (this helps them stay suspended in the batter). Gently fold them into the thick cake batter using a spatula.

Adding blueberries tossed in flour to cake batter. - 6

Bake. Evenly divide the batter between your prepared pans and smooth out the tops. Bake for 24–28 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool. Let the cakes cool completely in their pans on a wire rack. This makes them easier to remove and helps prevent cracking or crumbling.

Cake batter in three 8-inch cake pans. - 7

Make the frosting. In a large bowl, beat softened cream cheese and butter together until completely smooth and creamy—about 2–3 minutes on medium-high speed. Add the powdered sugar, lemon zest, and lemon juice. Beat until everything is just combined. Don’t overmix—cream cheese frosting becomes softer and looser the longer it is whipped.
Assemble. Once the cake layers are completely cool, level them if needed (but you probably won’t need to if you start with room temp ingredients). Stack and frost the layers with the lemon cream cheese frosting between the layers and around the outside, smoothing it around the sides and top. Decorate with fresh blueberries, lemon zest, or lemon slices for a beautiful finish. Refrigerate the cake for at least 45 minutes before slicing to help the frosting set up and stabilize the cake slightly before slicing.

Lemon cream cheese frosting in a glass mixing bowl. - 8

Recipe Tips

Use room temp ingredients: It makes a difference! Speed up the time by placing your cold eggs from the fridge in a bowl and covering them with warm water for 10 minutes while gathering other ingredients. Cube the butter and let it sit out for 10 minutes to take the chill off. You’ll get batter that is more evenly mixed and bakes up with level layers and a more tender, moist crumb.
Don’t overbake: If you want a moist cake, it’s important not to dry out the layers by overbaking. Look for a toothpick that comes out clean with a few crumbs still clinging to it. You might have to test in more than one spot if you hit a blueberry.
Buttermilk Substitute: If you don’t have buttermilk, I recommend replacing it with ½ cup sour cream + ½ cup milk for this recipe instead of my typical 1 tablespoon vinegar + 1 cup milk approach.
Frozen Blueberries: Do not thaw frozen blueberries, if using, or you will end up with streaks throughout your batter. The bake time tends to be a minute or two longer with frozen blueberries in my experience and they have a greater tendency to sink, but that doesn’t stop me from using them when they are what I have on hand.

A slice of lemon blueberry cake on a white plate with lemons and more cake in the background. - 9

Make-Ahead & Freezing Instructions

Make cake layers & frosting in advance: You can make the cake layers and frosting one day and assemble the cake the next day to spread out the work. Wrap the cooled cake layers in plastic wrap and store at room temperature overnight. Store the frosting in an airtight container in the fridge. Let the frosting sit out at room temperature for 2-3 hours the next day before assembling the cake. Unfrosted cake layers can be frozen for up to 2 months.

Freezing the cake: You can freeze the entire cake or individual slices for up to 2 months. Thaw overnight in the refrigerator then let the cake sit out on the counter at room temperature for at least 2 hours before serving.

A slice of lemon blueberry cake on two stacked white plates. - 10

Yes, you can bake this cake in a large rectangular baking dish for 30-35 minutes and either frost and serve directly from the pan or turn out and frost like a sheet cake.

You can make this as a 2-layer cake using two 9-inch round cake pans. Bake the layers for 26-30 minutes.

Yes, just fill each cupcake liner ¾ full and bake for around 18-20 minutes.

Yes, absolutely! It’s another great flavor combo. Chopped strawberries might be another nice addition.

An overhead image of a lemon blueberry cake decorated with fresh blueberries and lemon zest. - 11

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