Spring desserts have a job: taste bright, look happy, and feel light enough that you still want a second slice. Lemon blueberry cake nails all of it—zesty citrus, juicy berries, and a tender crumb that’s basically made for sunny afternoons.
It’s the kind of cake that feels effortless but looks like you tried (in the best way). Bring it to brunch, birthdays, baby showers, or just a random Tuesday when you want your kitchen to smell like fresh air and good decisions.
Why You’ll Love This
This lemon blueberry cake is the ultimate spring dessert because it balances sweet and tangy perfectly: fluffy lemon-scented cake, pops of blueberry, and a silky lemon cream cheese frosting that tastes like sunshine—without being overly rich or overly sharp.
Ingredients
- All-purpose flour – the base for a soft but sturdy crumb
- Baking powder – lift and fluff
- Baking soda – helps tenderness and browning
- Fine salt – makes the lemon and blueberry flavors pop
- Unsalted butter, softened – classic cake richness
- Granulated sugar – sweetness and structure
- Fresh lemon zest – the main character (zest = fragrance)
- Large eggs – binds and gives the cake lift
- Vanilla extract – rounds out the citrus
- Buttermilk – keeps the crumb tender and moist
- Fresh lemon juice – bright tang (don’t skip)
- Blueberries (fresh or frozen) – juicy bursts in every bite
- 1–2 tsp flour – for tossing blueberries so they don’t sink
- Cream cheese, softened – for a smooth, slightly tangy frosting
- Powdered sugar – sweetens and thickens frosting
- Butter, softened (for frosting) – makes it fluffy
- Pinch of salt (for frosting) – balances sweetness
- Extra lemon zest or a splash of lemon juice (optional) – for a more lemon-forward finish
How to Make It
- Prep the pans. Heat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment on the bottoms. Lightly flour the sides.
- Mix dry ingredients. In a bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
- Infuse the sugar with lemon. In a large bowl, rub lemon zest into granulated sugar with your fingertips until it looks slightly damp and smells super fragrant. This is the secret to big lemon flavor.
- Cream butter and sugar. Beat butter with the lemon sugar until pale and fluffy, about 2–3 minutes. Add eggs one at a time, mixing well. Beat in vanilla.
- Add liquids + dry alternately. Mix buttermilk and lemon juice together. Add dry ingredients in three additions, alternating with the buttermilk mixture, starting and ending with dry. Mix just until combined.
- Fold in blueberries. Toss blueberries with 1–2 teaspoons flour, then gently fold into the batter. Don’t overmix or you’ll break the berries and streak the batter.
- Bake. Divide batter evenly between pans. Bake 25–32 minutes, or until a toothpick comes out clean (a few moist crumbs are fine, wet batter is not).
- Cool completely. Cool in pans 10 minutes, then turn out onto a rack. Cool fully before frosting—warm cake will melt everything.
- Make frosting. Beat cream cheese and butter until smooth. Add powdered sugar gradually, then a pinch of salt. Add lemon zest and/or a tiny splash of lemon juice if you want it brighter (go slow so it doesn’t get runny).
- Assemble. Level cake layers if needed. Frost the first layer, add the second, then frost the top and sides. Chill 20–30 minutes for clean slices.
Tips for the Best Results
- Room temp ingredients matter. Softened butter, eggs, and cream cheese blend smoother and give you a fluffier crumb and frosting.
- Don’t skip rubbing zest into sugar. It releases citrus oils for the most “real lemon” taste.
- Toss blueberries in flour. It helps prevent sinking and keeps the crumb from turning too wet around the berries.
- Use frozen berries straight from the freezer. No thawing—thawed berries can bleed and make the batter gray-purple.
- Mix gently after adding flour. Overmixing can make the cake dense instead of tender.
- Chill before slicing. Even 20 minutes in the fridge helps the frosting set and gives you bakery-clean pieces.
Variations
- Lemon blueberry loaf cake: Bake in a 9×5-inch loaf pan; add 10–15 minutes bake time and tent with foil if browning.
- Sheet cake moment: Bake in a 9×13-inch pan for easy serving—perfect for picnics and potlucks.
- Swap the berries: Try raspberries or chopped strawberries for a different spring vibe.
- Add a lemon soak: Brush warm layers with a mix of lemon juice + a little sugar for extra moisture and zing.
- Glaze instead of frosting: A simple lemon powdered sugar glaze keeps it lighter and super brunch-friendly.
Storage & Serving
Because of the cream cheese frosting, store the cake covered in the fridge for up to 4 days. For the best texture, let slices sit at room temperature 15–20 minutes before serving so the crumb softens and the lemon flavor blooms. This cake is amazing slightly chilled too—especially on a warm day.
FAQ
Can I use frozen blueberries in lemon blueberry cake?
Yes—frozen blueberries work great. Use them straight from the freezer and toss with a little flour before folding in. This helps prevent streaking and keeps the batter from getting watery.
How do I keep blueberries from sinking to the bottom?
Toss the berries with 1–2 teaspoons of flour and fold them in gently at the end. Also, make sure your batter isn’t overmixed or too thin—both can encourage sinking.
How lemony should this cake be, and how can I make it more intense?
It should taste bright and fresh, not sour. For more lemon punch, add extra zest (zest boosts flavor without adding extra liquid), or brush the cooled layers with a quick lemon syrup before frosting.
Why did my cake turn out dense instead of fluffy?
Common causes are overmixing after adding flour, using cold ingredients (which don’t cream well), or baking powder that’s past its prime. Mix just until combined and make sure butter and eggs are room temp.
Do I need to chill the cake before serving?
You don’t have to, but a short chill (20–30 minutes) helps the frosting set, makes slicing cleaner, and lets the layers feel a bit more “together.” If you chill longer, let slices warm up slightly for the softest texture.