Lemon Blueberry Cake: Irresistible From-Scratch Lemon Blueberry Layer Cake

Lemon Blueberry Cake — I still remember the first time I paired a bright lemon sponge with pockets of juicy blueberries; I looked up from my counter and said, “Why haven’t I been making this all summer?” You might be thinking that baking a show-stopping cake sounds intimidating, but I promise you it’s kinder than it looks. Today I’ll walk you through an easy, comforting lemon blueberry cake recipe that tastes like sunshine and family gatherings. As someone who bakes for both quiet weekend breakfasts and loud dinner parties, I’ll share the small tricks that turn a simple batter into a reliably moist, tender cake. If you love from-scratch desserts (and you’re curious how chocolate can play its part in other bakes), check out my take on a rich cake over here: Guinness Chocolate Cake with Irish Buttercream.

Why You’ll Love This Recipe

• Quick and easy to prepare with straightforward steps and pantry-friendly ingredients
• Made from scratch using simple, accessible items like flour, fresh lemons, and blueberries
• Perfect for spring and summer gatherings, weekend brunches, and celebrations
• Comforting, crowd-pleasing, and impressive enough for guests while still cozy for family nights

What makes this version unique: the batter balances bright lemon with a tender crumb thanks to a combination of cake flour and buttermilk, while lightly dusting the blueberries with flour keeps them from sinking. The cream cheese frosting adds a tangy, luxurious finish that pairs perfectly with fresh berries. Emotionally, this cake feels like a warm hug: bright, hopeful, and worth sharing. It’s one of those recipes that builds kitchen confidence—once you nail it, you’ll want to make it again and again.

Ingredients Needed

For clarity, I’ve grouped ingredients into cake batter, blueberry treatment, and two frosting options (a lighter cream cheese version and a richer, crowd-sized version). All butter and cream cheese should be room temperature unless otherwise noted. Use fresh blueberries when possible for maximum texture and flavor; frozen will work if thawed and patted dry.

For the cake batter

• 3 cups cake flour (about 360 grams). Cake flour helps produce a light, tender crumb; sift before measuring if you can.
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 3/4 cup buttermilk (180 ml), warmed or at room temperature
• 1/3 cup freshly squeezed lemon juice (about 80 ml)
• 1 cup unsalted butter (226 grams), softened to room temperature
• 1 3/4 cups granulated sugar (about 350 grams)
• 2 tablespoons lemon zest (from about 2 large lemons)
• 2 teaspoons vanilla extract
• 4 large eggs, at room temperature

For the blueberries

• 2 cups fresh blueberries (about 300 grams); if using frozen, thaw and drain well
• 2 teaspoons cake flour or all-purpose flour (to coat the berries and prevent sinking)

Light Cream Cheese Frosting (smaller batch)

• 1/2 cup unsalted butter (112 grams), softened
• 8 ounces brick-style cream cheese (226 grams), full-fat, softened
• 1 teaspoon freshly squeezed lemon juice
• 3 to 4 cups powdered sugar (sifted) (about 330–440 grams), to taste
• 1 tablespoon whipping cream, as needed for consistency

Rich Cream Cheese Frosting (larger batch for layer cakes)

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

Clarifying notes and substitutions

• Buttermilk: If you don’t have buttermilk, make a quick substitute by adding 1 tablespoon white vinegar or lemon juice to 3/4 cup milk; stir and let sit 5 minutes.
• Cake flour: If you only have all-purpose flour, you can make a quick swap (measure and remove 2 tablespoons per cup of AP flour, then add 2 tablespoons cornstarch per cup) or use AP in a pinch; cake texture will be slightly denser.
• Blueberries: Fresh are best. If using frozen, do not thaw fully until you’re ready to fold them into the batter and pat dry to reduce color bleed.
• Cream cheese: Use full-fat brick-style cream cheese for stability and flavor; avoid whipped or spreadable varieties.

Ingredients & Equipment Notes

Useful tools that make this cake easier and more reliable:

• Stand mixer or hand mixer: Speeds up creaming the butter and sugar and makes the frosting silky.
• Measuring scale: For consistent results, especially useful with flour and sugar.
• 9×13-inch cake pan (or two 8/9-inch round cake pans for layers): Prepare as instructed below for best release.
• Parchment paper rounds: Great for lining layer pans so cakes come out cleanly.
• Spatula and rubber scraper: For folding and scraping the bowl clean.
• Sifter or fine-mesh sieve: For fluffing the powdered sugar and cake flour.
• Cooling rack: Helps the cake cool evenly and prevents bottom sogginess.
• Microplane or fine grater: For zesting lemons—fresh zest is fragrant and essential.

How they help: a mixer yields a consistently aerated batter; a scale prevents flour packing issues; parchment and well-prepared pans keep the cake intact. Using a spatula to fold in blueberries prevents crushing them, keeping the cake visually beautiful.

Instructions – How to Make “Lemon Blueberry Cake”

1. Preheat and prepare pans

• Preheat your oven to 350°F (180°C). Grease and lightly flour a 9×13-inch cake pan. For a layer cake, line the bottoms of two 8- or 9-inch cake pans with parchment rounds, then grease and flour the sides. This step ensures even baking and clean removal when the cake is done.

1. Combine dry ingredients

• In a medium bowl, sift or whisk together 3 cups cake flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until well combined. This helps distribute the leaveners and salt evenly so your cake rises uniformly.

1. Make the lemon-buttermilk mix

• In a small bowl or measuring cup, whisk together 3/4 cup buttermilk and 1/3 cup freshly squeezed lemon juice. The acid from the lemon interacts with the baking soda and buttermilk to help tenderize the crumb and add bright flavor. Set aside for a minute while the milk curdles slightly—that’s normal and good.

1. Cream butter, sugar, and lemon zest

• In a large mixing bowl, beat 1 cup unsalted butter (softened), 1 3/4 cups granulated sugar, and 2 tablespoons lemon zest together on medium-high speed until pale and fluffy—about 2–3 minutes. This aeration creates the lift and tenderness in the final cake.

1. Add vanilla and eggs

• Mix in 2 teaspoons vanilla extract. Then add the 4 large eggs one at a time, beating briefly after each addition. Turn the mixer off and scrape down the sides and bottom of the bowl after each egg to ensure even mixing. Doing so prevents streaks of unmixed egg and keeps the batter smooth.

1. Alternate dry and wet additions

• With the mixer on low, add roughly one-third of the dry flour mixture, followed by about half of the buttermilk-lemon mixture. Turn off the mixer and scrape down the bowl. Repeat: add another third of the dry ingredients, then the remaining milk-lemon mix. Finally, add the last third of the dry ingredients just until combined. Do not overmix—once the flour disappears, stop. Overmixing develops gluten and makes the cake tougher.

1. Prepare the blueberries

• Toss 2 cups fresh blueberries with 2 teaspoons of cake flour (or all-purpose flour) in a small bowl until they are lightly coated. This little step helps prevent the berries from sinking to the bottom during baking and reduces color streaks in the batter.

1. Fold in the blueberries

• Using a spatula or rubber spoon, gently fold the floured blueberries into the batter. Fold just until distributed—avoid pressing or stirring vigorously so the berries stay intact and evenly scattered.

1. Bake

• Pour the batter into the prepared 9×13 pan (or divide between layer pans). Smooth the top gently. Bake in the preheated 350°F (180°C) oven for about 30–35 minutes for a 9×13 pan, or about 25–30 minutes for 8/9-inch layer pans. The cake is done when the top looks set, a toothpick inserted near the center comes out clean or with a few moist crumbs, and the surface springs back slightly when touched.

1. Cool the cake

• Remove the cake from the oven and allow it to cool in the pan on a cooling rack. If you made layers, wait until the pans are warm rather than piping-hot before inverting—try not to handle while they’re too hot to avoid crumb damage. Cooling in the pan helps the cake settle and maintain moisture.

1. Make the cream cheese frosting (choose small or large batch)

• For the lighter frosting: Beat 1/2 cup softened unsalted butter and 8 ounces softened cream cheese until smooth and creamy. Mix in 1 teaspoon lemon juice. Gradually add 3–4 cups sifted powdered sugar until you reach your desired sweetness and stiffness; add up to 1 tablespoon whipping cream if needed to loosen.
• For the richer frosting (recommended for layer cakes): Beat 3/4 cup softened butter with 12 ounces softened cream cheese until smooth. Add 1 1/2 teaspoons lemon juice. Slowly add 4 1/2–5 1/2 cups sifted powdered sugar until it is thick enough to frost; mix in 1–2 tablespoons whipping cream if you want a softer, spreadable texture.

1. Frost and decorate

• If you’re frosting a 9×13 sheet cake, spread the lighter batch evenly using a spatula. For layered cakes, place the first layer on a cake board or plate, spread a thick, even layer of frosting, add the second layer, and apply a thin crumb coat. Chill briefly (15–20 minutes) to set, then finish with the remaining frosting. Top with a scattering of fresh blueberries and extra lemon zest for a pretty, fresh finish.

Why these steps matter:

• Alternating dry and wet additions keeps the batter light and prevents overmixing.
• Coating the berries with flour reduces sinking and color transfer.
• Room-temperature eggs and butter emulsify better, leading to a consistent crumb.
• Chilling after a crumb coat makes final frosting smoother and cleaner.

Mini tips and variations within steps:

• If your batter seems dense after mixing, gently fold in 1–2 tablespoons of the reserved beaten egg white or 1–2 tablespoons sour cream to add lift.
• To test doneness without a toothpick, the edges should pull away slightly from the pan and the center should spring back.
• If you prefer a lemon glaze instead of cream cheese frosting, whisk 1 cup powdered sugar with 1–2 tablespoons lemon juice until pourable; drizzle once the cake is cooled.

Serving Suggestions & Storage Tips

Serving ideas and presentation

• Serve slices with an extra spoonful of whipped cream and fresh blueberries on the side for a café-style presentation.
• For brunch, pair this cake with a pot of Earl Grey tea or a bright fruit salad for contrast.
• For a party, cut into bite-sized squares and arrange on a platter, garnished with a bit of lemon zest and a single blueberry on each piece.

Pairing ideas

• Light floral teas (like chamomile or lemon verbena), coffee, or a berry iced tea pair nicely.
• A tangy yogurt or mascarpone spooned alongside a slice complements the cream cheese frosting.

Storage and shelf life

• At room temperature: If you plan to eat the cake within 1 day and your kitchen is cool, keep it covered loosely with a cake dome.
• Refrigerator: Store in an airtight container or wrapped well for up to 4–5 days. The cream cheese frosting benefits from refrigeration to stay stable.
• Freezing: You can freeze unfrosted cake layers tightly wrapped in plastic and foil for up to 3 months. Thaw overnight in the fridge before frosting. Frosted cake can be frozen (flash-freeze uncovered until firm, then wrap) for up to 2 months—allow slow thawing in the fridge to avoid condensation making the frosting weep.

Best reheating methods

• For a warm slice, place a single slice on a microwave-safe plate and warm for 10–15 seconds at medium power; avoid overheating to prevent drying.
• Alternatively, warm a slice in a 300°F (150°C) oven for about 5–7 minutes, covered with foil for moisture.

Helpful Notes & Variations

Ingredient swaps and substitutions

• Gluten-free: Swap the cake flour for a gluten-free 1:1 baking flour blend that includes xanthan gum. Texture may be slightly different.
• Dairy-free: Use a vegan butter substitute and a full-fat dairy-free cream cheese for the frosting; use a plant-based buttermilk (almond or soy with lemon) for the batter.
• Lower sugar: Reduce granulated sugar by up to 20% if you prefer a less sweet cake, but do not reduce too much or you’ll affect texture and moisture.

Flavor enhancements and add-ins

• Lemon poppy seed: Add 1–2 tablespoons poppy seeds to the batter for texture and visual appeal.
• Lemon-lavender: Add 1/2 teaspoon culinary lavender (lightly crushed) to the sugar when creaming for a delicate floral note—use sparingly.
• Berry mix: For variety, fold in a mix of raspberries and blueberries, but be gentle to avoid crushing delicate berries.

Common mistakes to avoid

• Overmixing: Once flour is added, resist the urge to beat longer than necessary—overmixing leads to a tough cake.
• Hot pans: Don’t try to remove cakes from pans the instant they come out of the oven; allow them to cool slightly so they stay intact.
• Cold butter or eggs: Using cold ingredients can cause the batter to curdle and not emulsify correctly, resulting in a dense texture.

Scaling and make-ahead tips

• Want a taller cake? You can split the batter into three small 6-inch pans and bake, adjusting time accordingly (watch closely).
• This cake freezes well unfrosted; plan ahead by baking and wrapping layers to assemble later with fresh frosting.

Conclusion

This Lemon Blueberry Cake is one of those dependable, feel-good recipes that never disappoints: bright lemon flavor, tender crumb, bursts of fresh blueberries, and a luxurious cream cheese frosting that makes each bite sing. Whether you’re baking for a picnic, a birthday, or a cozy afternoon tea, this cake offers both comfort and a little showmanship without being fussy. If you’d like inspiration from other bakers’ takes on lemon and blueberry pairings, I often find lovely techniques and presentation ideas from creators like Lemon Blueberry Layer Cake – Sally’s Baking and Lemon Blueberry Cake – Preppy Kitchen. Try the recipe, leave a comment with your tweaks, and if you enjoyed it, pin it or share it with friends who love simple, bright baking.

Frequently Asked Questions

How should I prevent blueberries from sinking in the lemon blueberry cake?

Coating the fresh or thawed blueberries in about 2 teaspoons of cake flour (or all-purpose flour) before folding them into the batter helps suspend them in the cake rather than letting them sink. Fold them in gently at the end—avoid overworking the batter, which can cause the berries to break and release juice.

Can I use frozen blueberries, and do I need to adjust the recipe?

Yes, you can use frozen blueberries. Keep them frozen until just before folding into the batter, then pat them dry and toss with the flour. This minimizes color bleed and excess moisture. Baking time usually stays the same, but if the frozen berries add extra moisture, check for doneness with a toothpick a few minutes earlier and add time if needed.

What if my cake comes out dense or flat—what went wrong?

Common reasons for a dense cake include overmixing after the flour goes in (which develops gluten), using too much flour (measure by weight for accuracy), or not creaming the butter and sugar enough to incorporate air. Also make sure your baking powder and soda are fresh; expired leavening won’t provide lift.

How do I get a smooth cream cheese frosting without it being runny?

Use full-fat brick-style cream cheese and room-temperature butter. Beat them until smooth, then slowly add sifted powdered sugar until you reach the desired consistency. If frosting becomes too soft, chill it 10–20 minutes and then beat again; if too firm, add 1 teaspoon of whipping cream at a time to loosen.

Can I make this cake ahead of time for a party?

Absolutely. Bake the layers a day or two ahead and wrap them tightly; store unfrosted in the fridge for up to two days or freeze for longer. Frost on the day you plan to serve for the freshest appearance, or frost the day before and keep refrigerated. Bring to room temperature for about 30–60 minutes before serving for the best texture.