Lemon Blueberry Cake with Lemon Cream Cheese Frosting

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How to make a lemon blueberry cake from scratch. Simple and easy layer cake recipe. Topped with a lemon cream cheese frosting, it's the ultimate dessert!

There are two things I love almost as much as chocolate: Lemons and blueberries. When you put the two together, it's hard to imagine a dessert any better than lemon blueberry layer cake.

slice of lemon blueberry cake on white plate

By layer cake, I mean 3 glorious layers of lemon cake with blueberries and real lemon cream cheese frosting, made from scratch.

I love a good lemon cake recipe. It's one of my favorite desserts.

This lemon blueberry cake with cream cheese frosting is right up there at the top of my list. And it's really not difficult to make either.

As you continue reading, I'll show you how to work with the blueberries to keep them from sinking to the bottom of your cake. It really can be an issue if not done properly.

We'll also use real lemon zest and lemon juice for the tangy lemon flavor in this cake. Real lemon just can't be beat; it's so, so good.

If you'd rather start with a super easy lemon recipe, lemon poppy seed muffins are an easy brunch recipe; and lemon pound cake is a good beginner cake.

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

If you’d rather skip all of my cake making tips, important info for this recipe, and similar recipe ideas – and get straight to the lemon blueberry cake recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

INGREDIENTS YOU'LL NEED:

Keep in mind, all of the ingredient amounts you’ll need are in the printable recipe card below.

KITCHEN TOOLS AND EQUIPMENT YOU'LL NEED:

Stand Mixer or Hand Mixer with Mixing Bowl

3 Round Cake Pans – I use 9-inch rounds.

Wire Rack

Lemon Zester

Cake Tester

Cake Stand or Rotating Cake Turntable or Cake Carrier

bite of lemon blueberry layer cake on fork, with slice on white plate

HOW TO MAKE LEMON BLUEBERRY CAKE

Before you get started, be sure to preheat your oven and prep your cake pans beforehand. You can either grease them with cooking spray, or use the shortening and flour method.

Then you're ready to begin mixing up the cake batter…

  1. Mix together the sugar and lemon zest. (Lemon zest is what is going to give your cake a tremendous amount of lemon flavor, and we'll talk about how to zest a lemon below.) Then let this mixture sit for 3 to 5 minutes, so the lemon can really infuse into the sugar.
  2. In a separate mixing bowl, mix together the cake flour (save back a tablespoon or two for the blueberries), baking powder, and salt; set aside.
  3. Cream (mix) the unsalted butter into the sugar/lemon zest mixture.
  4. Add the eggs, one at a time, to the sugar mixture.
  5. Then mix in the vanilla extract.
  6. Alternate the dry ingredients with the milk and lemon juice mixture. Begin with the dry ingredients.
  7. Keep alternating, adding in the milk and lemon juice, and then ending with dry ingredients.
  8. Toss the blueberries in a tablespoon of cake flour, and then gently fold the flour-coated blueberries into the cake batter (with a spatula by hand, NOT the mixer).
steps for how to make lemon blueberry cake batter, including mixing ingredients in metal KitchenAid mixing bowl and folding blueberries in with spatula

Then you'll just spread the cake batter evenly into 3 greased round cake pans, and bake according to the instructions in the recipe card below, or until a toothpick or cake tester comes out clean.

lemon blueberry cake batter in 9-inch round cake pan

Allow the cake to cool in the pan for about 10 minutes before turning onto a wire rack to finish cooling.

cooling round lemon cake with blueberries on wire rack

HOW TO KEEP BLUEBERRIES FROM SINKING IN A CAKE

Let's talk about those blueberries…

You can use fresh or frozen blueberries. I actually used fresh for this recipe.

Like I'd mentioned above, a good way to keep them from sinking to the bottom of your cake layers, is to toss and coat them with a tablespoon or two of cake flour (or cake mix, if you're using them in a cake mix recipe) before adding them to your cake batter. This helps them to stick to your cake batter, so they don't sink.

tossing blueberries in cake flour in small blue bowl

You can also use corn starch. But I usually just take a tablespoon or two of flour out of my already measured flour for the cake because it's easy to do.

HOW DO I GET LEMON ZEST?

Simply put, you use a lemon zester and a real lemon.

A lemon zester allows you to grate the colorful part of a lemon and use that for flavoring your favorite lemon recipes.

While you could use lemon extract in your cake recipe, I highly recommend the unbeatable natural flavor of real lemon zest. Especially when it's so easy to zest a lemon, why use anything but this?

Just be sure to wash your lemons well before zesting. I usually soak any fruits or veggies in a water/vinegar bath before consuming.

NOW ABOUT THAT CREAM CHEESE FROSTING…

Once your cakes have cooled, they're ready to layer and frost. While I do love a good buttercream frosting, cream cheese frosting is right up there too.

But we're going to make a lemon cream cheese frosting this time around, giving this cake even more delicious lemon-y flavor.

To mix up this frosting quickly and easily, I usually use my stand mixer fitted with a whisk paddle attachment.

  1. Mix together the softened cream cheese and salted butter.
  2. Add vanilla extract and lemon juice, mixing in well.
  3. Then add in the powdered sugar, mixing until smooth and creamy.
  4. Finally, mix in the lemon zest to finish up the frosting.
how to make lemon cream cheese frosting in KitchenAid mixing bowl

Now you're ready to frost and layer your cake. I usually like to frost between layers as I add them. Then frost all over the outside of the cake, including the sides.

frosting a 3-layer lemon blueberry cake with lemon cream cheese frosting on white cake stand

Then you can add blueberries and lemon slices to the top, whatever your preference. This makes for a gorgeous cake that's absolutely perfect for birthdays, Easter, Mother's Day, and more.

lemon blueberry cake with cream cheese frosting, topped with fresh blueberries and lemon slice

HOW SHOULD I STORE THIS CAKE?

I recommend storing any leftovers in a cake carrier in the fridge, mostly because of the cream cheese frosting.

CAN YOU FREEZE LEMON BLUEBERRY CAKE?

Yes, you can, though I highly recommend eating it fresh.

But should you decide to freeze it, you can freeze with or without the frosting.

If you're freezing without the frosting, just wrap your cakes tightly in plastic wrap and aluminum foil, and place them in the freezer.

If you're freezing with the frosting, place the already chilled cake, uncovered or in a storage container, in the freezer for a good 2 to 3 hours. Then when the frosting is frozen enough that nothing will stick to it, go ahead and wrap the cake in plastic wrap and aluminum foil, and place it back in the freezer.

Be sure to allow ample time for thawing before serving.

slice of simple lemon blueberry cake on white plate

MORE CAKE RECIPES

Here are a few more cake recipes you may enjoy:

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lemon blueberry cake recipe

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Yield: 16

Lemon Blueberry Cake with Lemon Cream Cheese Frosting

Lemon Blueberry Cake with Lemon Cream Cheese Frosting

How to make a lemon blueberry cake from scratch. Simple and easy layer cake recipe. Topped with a lemon cream cheese frosting, it's the ultimate dessert!

Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes

Ingredients

Lemon Blueberry Cake:

Lemon Cream Cheese Frosting:

Instructions

  1. Pre-heat your oven to 350° F.
  2. Grease 3 9-inch round cake pans with cooking spray, or use the shortening and flour method to grease them.
  3. Mix together the sugar and lemon zest*. (Lemon zest is what is going to give your cake a tremendous amount of lemon flavor, and we'll talk about how to zest a lemon in the notes below.) Then let this mixture sit for 3 to 5 minutes, so the lemon can really infuse into the sugar.
  4. In a separate mixing bowl, mix together the cake flour (save back a tablespoon or two for the blueberries), baking powder, and salt; set aside.
  5. Cream (mix) the unsalted butter into the sugar/lemon zest mixture.
  6. Add the eggs, one at a time, to the sugar mixture.
  7. Then mix in the vanilla extract.
  8. Alternate the dry ingredients with the milk and lemon juice mixture, beginning with the dry ingredients. Keep alternating, adding in the milk and lemon juice, and then ending with dry ingredients.
  9. Toss the blueberries in a tablespoon of cake flour, and then gently fold the flour-coated blueberries into the cake batter (with a spatula by hand, NOT the mixer).
  10. Spread the cake batter evenly into 3 greased round cake pans.
  11. Bake at 350° F for 25 to 30 minutes, or until a toothpick or cake tester comes out clean.
  12. Allow the cake to cool in the pan for about 10 minutes before turning onto a wire rack to finish cooling.
  13. To mix up the lemon cream cheese frosting quickly and easily, I usually use my stand mixer fitted with a whisk paddle attachment.
  14. Mix together the softened cream cheese and salted butter.
  15. Add vanilla extract and lemon juice, mixing in well.
  16. Then add in the powdered sugar, mixing until smooth and creamy.
  17. Finally, mix in the lemon zest to finish up your frosting.
  18. Now you're ready to frost and layer your cake. I usually like to frost between layers as I add them. Then frost all over the outside of the cake, including the sides.
  19. Then you can add blueberries and lemon slices to the top, whatever your preference.
  20. Slice and serve!

Notes

*You can use fresh or frozen blueberries. I actually used fresh for this recipe.

HOW TO KEEP BLUEBERRIES FROM SINKING IN A CAKE

A good way to keep blueberries from sinking to the bottom of your cake layers, is to toss and coat them with a tablespoon or two of cake flour (or cake mix, if you're using them in a cake mix recipe) before adding them to your cake batter. This helps them to stick to your cake batter, so they don't sink.

You can also use corn starch. But I usually just take a tablespoon or two of flour out of my already measured flour for the cake because it's easy to do.

*HOW DO I GET LEMON ZEST?

Simply put, you use a lemon zester and a real lemon. A lemon zester allows you to grate the colorful part of a lemon and use that for flavoring your favorite lemon recipes.

While you could use lemon extract in your cake recipe, I highly recommend the unbeatable natural flavor of real lemon zest. Especially when it's so easy to zest a lemon, why use anything but this?

Just be sure to wash your lemons well before zesting. I usually soak any fruits or veggies in a water/vinegar bath before consuming.

HOW SHOULD I STORE THIS CAKE?

I recommend storing any leftovers in a cake carrier in the fridge, mostly because of the cream cheese frosting.

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 485Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 92mgSodium: 372mgCarbohydrates: 69gFiber: 1gSugar: 48gProtein: 5g

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4 thoughts on “Lemon Blueberry Cake with Lemon Cream Cheese Frosting”

  1. Thank you for sharing this delightfully easy, mouthwateringly delicious recipe. Have baked this cake several times since I first tried it a few weeks back and it’s been a huge success each time!

    Reply

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