This lemon blueberry cake is moist, tender and dotted with juicy blueberries. It’s finished with a cream cheese frosting that carries a subtle hint of lemon. Simple to prepare, it’s ideal for spring or Easter and always receives great feedback. Bake it as a 9×13 inch sheet cake or turn it into an impressive three-layer cake.
Updated April 2, 2025 with new photos and options to bake as a sheet cake or as a layer cake
This lemon blueberry cake is a bright, seasonally perfect dessert. First published in 2018 as a 9×13 sheet cake, the recipe became a favorite because of its moist crumb, fresh lemon flavor and bursts of juicy blueberries throughout. The recipe has been scaled so it can be baked either as a 9×13 sheet or as a three-layer cake, with added tips and step-by-step photos to help ensure consistent results.
Why You’ll Love this Lemon Blueberry Cake
The cake is tender and soft, never dry, with a bright lemon flavor and plenty of juicy blueberries. The cream cheese frosting is smooth, slightly tangy and not overly sweet—just enough lemon to complement the cake without overpowering it.
If you prefer a quicker, less fussy version, make the cake in a 9×13 inch pan so you don’t have to level and assemble layers.
Step-by-Step
Read through the steps and view the photos before starting. The process is straightforward, and small details make a big difference in the final cake.
- Prep. Preheat the oven to 350°F (180°C) and prepare your pans.
- For a 9×13 inch pan: lightly grease and flour the bottom and sides.
- For a layer cake: line the bottoms of the pans with rounds of parchment paper, then grease and flour the sides. Lining the bottoms prevents the layers from sticking.
- Combine dry ingredients. Sift the cake flour, baking powder, baking soda and salt together, then whisk to blend. Sifting removes lumps and ensures an even texture.
- Mix the milk and lemon juice. Whisk buttermilk (or the milk substitute) with the freshly squeezed lemon juice and set aside.
- Cream butter, sugar and lemon zest. Beat until light and fluffy, about 2–3 minutes.
- Beat in the eggs. Add vanilla, then beat in the eggs one at a time, scraping the bowl between additions to avoid overmixing.
- Alternate adding dry ingredients and milk. With the mixer on low, add about one-third of the flour mixture, then about half of the milk-lemon mixture. Repeat, finishing with the last third of flour. Alternate additions to preserve a tender crumb and avoid overmixing. Stir a few times by hand between additions.
- Toss berries in flour and fold in. Coat the blueberries with the small amount of flour to prevent color bleeding and to help them stay suspended in the batter. Fold them in gently.
- Bake. Pour batter into prepared pans. Bake a 9×13 cake for about 30–35 minutes, or each 8-inch round layer for about 25–30 minutes. The cake is done when the top is set and a toothpick inserted into the center comes out clean. A gentle press should feel slightly springy but not wet.
Frosting the Cake
Once the cake is fully cooled, make the cream cheese frosting. It’s velvety with a subtle tang; a teaspoon or so of fresh lemon juice brightens the flavor without turning the frosting sharply lemony.
For a layer cake, chill wrapped layers overnight to firm them before trimming and frosting. If the tops are domed, gently level them with a serrated knife so layers stack flatly.
Recipe Tip
When assembling a layer cake, apply a thin crumb coat of frosting, chill for 20–30 minutes, then add the final thicker layer of frosting. The crumb coat traps loose crumbs so the final finish stays clean.
Key Ingredients & Substitutions
- Unsalted butter — use real butter (not margarine) for best flavor. It should be softened to room temperature, not melting.
- Cake flour — yields a lighter crumb. If you don’t have cake flour, see the notes for a measured substitute using all-purpose flour and cornstarch; do not simply swap 1:1 with all-purpose or the cake may be dense.
- Buttermilk — keeps the cake moist and tender. Bring to room temperature before using. Whole milk can be used in a pinch (see notes).
- Lemons — use freshly squeezed lemon juice and fresh zest for bright, clean flavor—bottled lemon juice will lack freshness.
- Fresh blueberries — recommended. Frozen berries tend to sink and can bleed color; if using frozen, do not thaw them first.
FAQs
Can I make a 9-inch round cake? Yes. This recipe works for a two-layer 9-inch cake. Line the pan bottoms with parchment, grease the sides and bake 21–25 minutes per layer.
Can I make cupcakes? Yes. Fill liners about two-thirds full and bake at 350°F for 16–20 minutes. Expect roughly 24 cupcakes.
Can I prepare this ahead? Yes. You can bake the cake and make the frosting up to one day ahead. Wrap cooled cakes tightly and store at room temperature or refrigerate; refrigerate the frosting in an airtight container. Bring frosting to room temperature and re-whip if needed before spreading. Unfrosted layers freeze well for up to two months—thaw overnight in the refrigerator.
Lemon Blueberry Cake
Equipment
- 9×13 inch (23 x 33 cm) baking pan or
- 3 8-inch round (20 cm) cake pans
Ingredients
Lemon Blueberry Cake
- 3 cups cake flour (360 g)
- 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 g), softened
- 1 3/4 cups granulated sugar (350 g)
- 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) to coat blueberries
Cream Cheese Frosting for a 9×13 inch Cake
- 1/2 cup unsalted butter (112 g), softened
- 8 oz brick-style cream cheese (226 g), full fat
- 1 teaspoon lemon juice, freshly squeezed
- 3–4 cups powdered sugar (330–440 g), sifted
- 1 tablespoon whipping cream, as needed
Cream Cheese Frosting for a Layer Cake
- 3/4 cup unsalted butter (168 g), softened
- 12 oz brick-style cream cheese (340 g), full fat
- 1 1/2 teaspoons lemon juice, freshly squeezed
- 4 1/2–5 1/2 cups powdered sugar (495–605 g), sifted
- 1–2 tablespoons whipping cream, as needed
Instructions
- Preheat oven to 350°F (180°C). Grease and flour a 9×13 pan or line round pans with parchment and grease the sides.
- Sift flour, baking powder, baking soda and salt into a medium bowl and whisk to combine.
- Whisk the buttermilk and lemon juice together and set aside.
- In a large bowl, beat butter, sugar and lemon zest until light and fluffy, about 2–3 minutes.
- Add vanilla and beat in eggs one at a time, scraping the bowl between additions.
- With the mixer on low, add one-third of the flour mixture, then half the milk mixture. Repeat, ending with the final third of flour. Do not overmix.
- Toss blueberries with the 2 teaspoons of flour and gently fold into the batter.
- Pour batter into prepared pans. Bake 30–35 minutes for a 9×13, or 25–30 minutes for 8-inch layers. Cake is done when a toothpick comes out clean and the top springs back slightly.
- Cool the cake in the pan. For layer cakes, allow layers to cool completely before handling.
Cream Cheese Frosting (both cake styles)
- Beat butter until soft, then add cream cheese and mix until smooth.
- Add lemon juice and 3 cups of powdered sugar, starting on low speed and increasing to medium as it combines.
- Beat in remaining powdered sugar 1/2 cup at a time until you reach the desired sweetness and thickness. If too thick, add 1 tablespoon whipping cream.
Decorating
- For a 9×13: Frost the cooled cake and optionally garnish with blueberries and lemon slices.
- For a layer cake: Chill layers so they are firm, level domed tops if needed, spread about 3/4 cup frosting between layers, apply a thin crumb coat and chill 20–30 minutes, then finish with a thicker outer layer of frosting and decorate with blueberries if desired.
- Slice with a thin, sharp knife for clean pieces.
Notes
- Cake flour substitute: If you don’t have cake flour, combine 2 2/3 cups all-purpose flour with 1/3 cup cornstarch, sift together three times before using.
- Buttermilk: Whole milk can be used if needed.
- Lemons: You’ll need about 3 large lemons to supply the zest and juice.
- Room temperature: Butter, eggs and buttermilk should be at room temperature for best results.
- Blueberries: Fresh is preferred. Frozen berries may sink and bleed color; if using frozen, do not thaw.
- Cream cheese: Use full-fat, brick-style cream cheese for stability and flavor.
- Storage: Unfrosted cake can be stored at room temperature overnight or refrigerated. Frosted cake keeps in an airtight container in the fridge up to 4 days. Unfrosted layers freeze up to 2 months; thaw in the fridge.
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