Best Lemon Blueberry Cake Recipe

Mary and Brenda Maher

By Brenda & Mary

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Just the thought of lemon OR fresh blueberries already got me drooling, so back then, I figured, why not put them together in a basic blueberry lemon cake recipe?

lemon blueberry cake

Fast forward to ten years from that lightbulb moment, and guess what? This recipe is still flying off the shelves at my bakery even to this day!

Why A Lemon Cake With Blueberries Makes Us So Obsessed

lemon blueberry cake recipe
  • This recipe is what happens when sweet meets tart. You’ve got the zesty lemon vibes mingling with the sweetness of the cake, and then BAM! Fresh blueberries join the party and give you juicy bursts in every bite. 
  • And I have yet to talk about the whipped cream or lemon glaze on top. They add that extra oomph of creamy goodness that’s just… DIVINE, you know?
  • It’s the perfect wingman for your summery dishes! Think grilled chicken, fish, or a light salad; its refreshing taste plays well with others. And when it comes to occasions, it’s the ultimate go-to, whether you’re hosting a spring picnic, a summer bash, or just fancy some afternoon tea!
  • Oh, and the best part: if you’re feeling it, you can totally devour this lemon blueberry goodness all by itself, with  no other desserts tagging along (just like lemon pound cakes). Insane, right?

How To Make Lemon Blueberry Cake

how to make lemon blueberry cake


Before whipping that lemon blueberry cake, make sure you grab:

  • Buttermilk: Our secret sauce for a moist, tender flavor! It works wonders in all my baked goods, not just lemon blueberry cakes. But what if you have no buttermilk on hand? No sweat! Just use whole milk. 
  • Fresh lemons: You’ll need them to squeeze out some juice and zest up the batter. Don’t go for artificial lemon extract; we’re talking about all-natural here! Also, when picking lemons at stores, you should go for the smooth-skinned ones that feel heavier than their sizes. That’s the sign they’re extra juicy!
  • Sweeteners & blinders: Brown sugar adds moisture and depth of flavor, while eggs help bind everything together. With a bit of buttermilk, four eggs, and a touch of brown sugar, your homemade cake will be moist without being soggy.
  • Blueberries:  Finally, the star of the show! Frozen or fresh, take your pick. If you’re using frozen blueberries, no need to thaw them out beforehand; just toss them right in.


Step 1.

Let’s get baking!

Preheat your oven to 350°F (or 177°C). Then, grease up three 9” round pans or 8” ones if you want thicker cakes. Don’t forget to line them with some parchment paper, too; that’s my all-time secret to easy cake removal! 


Step 2.

Now, onto the cake batter. Grab your mixer – stand or handheld, your call – and cream up the butter until it’s nice and creamy, about a minute, tops. Then, toss in both brown and granulated sugars and keep mixing at medium-high until they’re all creamed together (took me about 2 to 3 minutes). 

Crack in the eggs, add the vanilla, and mix again ’til combined. Don’t forget to scrape the bowl’s sides to catch any stragglers!

lemon blueberry cake step 1

Step 3.

Mix flour, salt, and baking powder in a separate medium bowl. Slowly add this dry mix to your wet ingredients (from Step 2), mixing on low for a few seconds. Then, pour in milk, fresh lemon juice, and lemon zest, and give it another mix until combined. 

Now, here’s where the magic happens: gently fold in the blueberries and 1 tbsp of flour. Be gentle, though; we want those berries intact!

Step 4.

lemon blueberry cake cake batter

Divvy up the batter into your prepared pans and pop them in the oven. 

It’ll take them 21 to 25 minutes to bake up perfectly. Stick a toothpick in the middle – if it comes out mostly clean, your cake is good to go. 

Once they’re baked to perfection, let them cool completely in their pans outside the oven before you start thinking about the frosting. Patience pays off here, my friend!


Step 5.

lemon blueberry cake filling

Grab your trusty stand or handheld mixer with the paddle attachment. Toss in the butter and cream cheese and let them get cozy at medium speed for about 3 minutes until nice and smooth – no lumps allowed! 

Now, add in confectioners’ sugar, a tablespoon of cream, a dash of vanilla extract, and a pinch of salt while keeping the mixer on low. Once they’re all in, crank up the mixer speed to high and let it go for another 3 minutes. 

Need to thin it out a bit? No worries; just add another tablespoon of cream!

Step 6.

Here comes the fun part: assembling! 

Take out a big ol’ serrated knife and level off the tops of your cake layers so they become nice and flat. Pop one layer onto the cake stand and spread on a generous helping of that cream cheese frosting

lemon blueberry cake decoratiing

Next, top it with the second layer, more icing, and then continue with the third. Finally, finish it with one final layer of frosting, spread across the sides for good measure.

lemon blueberry cake final

Step 7.

I must say that my recipe does not make tons of frosting; it’s just enough to create a light coat. Want to jazz it up? Throw on some lemon garnish or extra juicy blueberries!

lemon blueberry cake top view


Step 8.

Before you dive in, pop the cake in the fridge for 45 minutes or longer. Trust me, it needs a bit of chill time to set up properly; otherwise, you might end up with a real cake catastrophe once you start slicing into it!


1. Let me tell you how to keep the berries from sinking to the pan’s bottom. I give them a little toss in lemon juices to dampen the skin, then sprinkle on a tablespoon of flour! This way, they’ll stay nicely poised throughout the baking process.

The trickiest part is making sure the berries are evenly spread out in the batter. If you see big clumps forming, use a small spoon to nudge them around!

2. Oh, and if you want to know how I achieved those beautifully light edges on my layers, it’s all thanks to cake strips! These are fabric strips you soak and wrap across the pan’s edge. You can DIY them or grab a set online.

I have sworn by them for years since they always give perfectly flat layers. There’s no risk of the outside getting burnt!


My Cake Isn’t As Moist As I’d Like. What When Wrong? 

The cake will be dry if it’s overbaked, so check it a few minutes before the recommended baking time to see if it’s done. As I said earlier, a toothpick poked into the middle should come clean with very few moist crumbs.

What’s The Best Way To Store Leftover Lemon Blueberry Cake?

Lemon blueberry cake can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days. The cooler temperature will help keep it moist and fresh!

Have fun with my recipe! Oh, and if you prefer their bite-sized versions, check my recipe for lemon blueberry cupcakes here.

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lemon blueberry cake

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Course: Cake
Cuisine: American
Prep Time: 35 minutes
Cook Time: 20 minutes
Total Time: 3 hours
Calories: 564kcal
Author: Brenda Maher



  • 1 cup softened, unsalted butter, room temperature
  • 1 ¼ cups granulated sugar
  • ½ cup packed light brown sugar
  • 4 eggs, room temperature
  • 4 tsp pure vanilla extract
  • 3 cups sifted, spooned, and leveled all-purpose flour
  • 4 tsp baking powder
  • ½ tsp salt
  • 1 cup buttermilk
  • 2 ½ tbsp fresh lemon zest
  • ½ cup lemon juice, from 3 lemons, medium-sized
  • 1 ⅓ cups blueberries, frozen (no thawing) or fresh
  • 1 tbsp all-purpose flour

Cream Cheese Frosting

  • 8 ounces softened, full-fat brick cream cheese, room temperature
  • ½ cup softened, unsalted butter, room temperature
  • 3 ½ cups confectioners’ sugar
  • 2 tbsp heavy cream
  • 1 ½ tsp pure vanilla extract
  • a pinch of salt


  • Preheat oven to 350°F, then grease and line your round pans (8” or 9”)


  • Cream butter and both sugars with your mixer at medium-high; add eggs + vanilla, then beat at medium.
  • Mix dry ingredients (flour, salt, baking powder) separately, then combine that mixture with wet ingredients (from Step 2) along with milk, lemon juice, and zest. Beat until just combined.
  • Gently fold in blueberries and flour (1 tablespoon). Divide that batter into your pans and bake for 21 to 25 minutes.

Frosting & Serving

  • Cream butter + cream cheese, then add cream, confectioners’ sugar, vanilla, and salt.
  • Level cake layers with a large butter knife, assemble with frosting between layers and on top.
  • Optionally garnish with lemon or blueberries.
  • Chill the cake in the fridge for 45 minutes (or longer) before serving.


  • To prevent the berries from sinking in the batter, coat them in lemon juice and 1 tbsp of flour. During baking, nudge any clumps with a spoon to ensure an even distribution of the berries.
  • To achieve light, even edges on cake layers, you can use cake strips soaked in water and wrapped around the pan’s edge. These strips prevent the outside from burning and result in perfectly flat layers. You can DIY them or purchase them online.


Calories: 564kcal | Carbohydrates: 54.1g | Protein: 10.2g | Fat: 32.2g | Saturated Fat: 19.3g | Cholesterol: 189mg | Sodium: 156mg | Potassium: 86mg | Fiber: 1.3g | Sugar: 15.4g | Calcium: 372mg | Iron: 3mg
Did you make this recipe?Mention @cakegirls or tag #cakegirls!

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Mary and Brenda Maher

Mary & Brenda Maher

Mary & Brenda Maher, are the founders of Cake Girls, a Chicago-based online baking shop specializing in cake supplies, party decor, and DIY cake tutorials. They are known for their elaborate and artistic cake creations, which have been featured on the Food Network Challenge and in a reality show, Amazing Wedding Cakes.

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