Sunshine-sweet lemon blueberry layer cake dotted with juicy berries and topped with lush cream cheese frosting. One of the most popular cake recipes on this website!
What on earth is a lusciously fruit-filled recipe like this doing on my kitchen table in February? I love the snow, but someone pass me a fork. I’m diving headfirst into this sunshine-sweet, springtime layer cake and not coming out until it’s April.
How to Make Lemon Blueberry Cake
- Fresh lemons. Use fresh lemon juice and lemon zest in the cake batter. None of that lemon extract stuff! How to choose lemons at the store? Make sure the lemons you choose are smooth-skinned and heavy for their size. That way you know they are extra juicy.
- Buttermilk. Known for providing exceptional moisture to baked goods, buttermilk leaves each bite tender and lush. See my recipe note about a DIY sour milk substitution.
- Brown sugar & 4 eggs: I’ve found that lemon cakes can easily be dry and gritty, so add some moist-making ingredients like brown sugar, eggs, and buttermilk. Buttermilk, a little brown sugar, and 4 eggs assure the final product is as moist as it could possibly be without being wet.
- Fresh or frozen blueberries: Fresh or frozen blueberries are OK. If using frozen, do not thaw.
I love this lemon blueberry cake because the blueberries DO NOT sink to the bottom of the cake. Why not? The batter is thick. When you have a thin batter, heavy fruit or add-ins will sink to the bottom. I also recommend tossing the blueberries in a little flour too– this is extra insurance they don’t sink!
Cream Cheese Frosting
This cake is moist and soft, somewhere between a vanilla layer cake and pound cake. Silky cream cheese frosting is the perfect finishing touch– it literally tastes like spreadable cheesecake. The cream cheese frosting goes onto the cake so easily, so it’s a really simple cake to decorate. Doesn’t need to be neat– its haphazardness adds to its charm, don’t you think?
Decorate with blueberries, lemon zest, lemon slices, whatever you like!
More Lemon Recipes For You
- Lemon Bars
- Lemon Meringue Pie
- Blueberry Lemon Icebox Cake
- Lemon Blueberry Scones
- Homemade Lemon Cupcakes
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Sunshine-sweet lemon layer cake dotted with juicy blueberries and topped with lush cream cheese frosting. You can use either fresh or frozen blueberries in this cake. If using frozen, no need to thaw.
Ingredients
- 1 cup (230g) unsalted butter, softened to room temperature
- 1 and 1/4 cups (250g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 4 large eggs, at room temperature*
- 1 Tablespoon vanilla extract
- 3 cups (345g) sifted all-purpose flour, (spoon & leveled)*
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (240ml) buttermilk*
- 2 Tablespoons lemon zest*
- 1/2 cup lemon juice (3 medium lemons)*
- 1 and 1/2 cups blueberries, fresh (258g) or frozen (do not thaw– 275g)
- 1 Tablespoon all-purpose flour
Cream Cheese Frosting
- 8 ounces (224g) full-fat brick style cream cheese, softened to room temperature*
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 3 and 1/2 cups (420g) confectioners’ sugar
- 1 – 2 Tablespoons (15-30ml) heavy cream*
- 1 teaspoon vanilla extract
- pinch salt
Instructions
- Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
- Make the cake: Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy – about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Add eggs and vanilla. Beat on medium speed until everything is completely combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.
- In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then beat in the milk, lemon zest, and lemon juice *just* until combined. Toss the blueberries with 1 Tablespoon of flour and gently fold into the batter. Batter is extremely thick. Do not over-mix at any point. Over-mixing will lead to a tough, dense textured crumb.
- Spoon batter evenly into 3 prepared cake pans. If only using 2 cake pans, your bake time will be longer. Bake the three layers for about 21-26 minutes or until a toothpick inserted in the center comes out clean. Mine took 21 minutes. Remove from the oven and allow to cool completely before frosting.
- Make the frosting: Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners’ sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.
- Assemble and frost: First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn’t make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
- Make ahead tip: Prepare cakes and frosting 1 day in advance. Keep cakes at room temperature, covered tightly. Refrigerate prepared frosting in an airtight container until ready to use. Frosted or unfrosted cakes may be frozen up to 2 months, thaw overnight in the refrigerator and bring to room temperature if desired before serving.
Notes
- Sheet cake: The batter makes a perfect sheet cake! Simply spread into a 12×17 inch half sheet/jelly roll pan and bake for about 20 minutes or until cooked through. It also fits nicely into a 9×13 inch cake pan. Bake for about 40-45 minutes or until cooked through.
- Cupcakes: Here is my lemon cupcakes recipe. You can add 1 cup of blueberries to the batter and top with cream cheese frosting.
- Room temperature eggs are recommended because they mix easily and quickly into the cake batter, reducing the risk of over-mixing (and an overly dense cake!). Place eggs into a bowl of warm water for 5 minutes before using or set the eggs out when you set out your cream cheese/butter for the recipe.
- Be very careful not to overmeasure your flour. This will result in a heavy cake. For a lighter crumb, you can use 3 + 1/4 cups (about 325g) sifted cake flour instead.
- Buttermilk creates a supremely moist lemon cake. If you do not have buttermilk, make a DIY sour milk. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup. Fill the rest with whole milk to yield 1 cup. Give it a stir, then let it sit for 5 minutes before using in the recipe.
- Lemons: You’ll need about 2 Tablespoons of lemon zest and 1/2 cup lemon juice.
- Use brick-style cream cheese. Not cream cheese spread.
- Heavy cream with 30% or more milk fat preferred in frosting for the most delicious and creamiest texture. Milk works in a pinch!
Keywords: lemon blueberry cake, lemon cake, cake, lemon
Here’s my recipe for lemon cupcakes with blackberry cream cheese frosting – a reader favorite!
Hello. I was wondering if this can be made with blackberries?
Definitely! Same amount 🙂
Hi! Could I use a bundt pan for this cake recipe?
Hi Sheila! I haven’t tested this as a bundt cake but I would guess it might be more dense than the original cake since it’s all being baked as one layer and would take significantly longer to bake. Let me know if you try it!
I also have have this lemon bundt cake recipe that you can certainly leave out the poppy seeds and add blueberries! https://sallysbakingaddiction.com/glazed-lemon-poppy-seed-bundt-cake/
Are you supposed to cool these cakes in the pans or take them out a few minutes after removing from the oven?
I usually cool cake layers completely inside the pan.
How long to bake 2 nine inch round cake pans?? I don’t have 3 ☹️
I made this cake on Friday; it was a huge success and garnered rave reviews. My only modification was to add a lot more blueberries; I think I could have probably used even more. Thanks for the delicious recipe.
★★★★★
Excellent cake and easy to make!
★★★★★
Superb! Enjoyed by all (on more than one occasion).
I’d love to see this recipe re-proportioned with your six inch cake post! (I know you mentioned you can go from cupcakes to a 6-inch cake, and you provide a lemon cupcake recipe, but I’m afraid going from cake to cupcake to smaller cake might mess it up. Any suggestions?) Thank you!!
Hi Jace! Use these lemon blueberry cupcakes for the 6 inch cake. 🙂 You can use regular lemons and not meyer lemons if needed.
Do you have recipes that add vodka to lemon cake?
Can you substitute 1:1 flour to make it gluten free?
Hi Emily! I know many readers have used GF flour in this recipe with success. I haven’t tried it.
Can this cake be frozen to be frosted later?
I made the cake and frosting one day ahead of time. I brought frosting to room temp and kept cake cool before frosting. It turned out amazing! I will definitely be making this again. I had left over lemon juice and zest that I added to the frosting to give it an extra lemony zip! I was afraid the frosting might curdle, so I added the lemon to the buttermilk first and it was fine. Sooooo delicious!
★★★★★
Thank you for all the additional info.
Hi sally!
This recipe looks amazing! I’m making this for my friends birthday and want to decorate the outside differently. Ideally I would use colored buttercream for the look I’m going for, but do you think it would be too sweet or clash with the flavors of the cake? Thanks in advance!
Lynn
If you want to amp up the lemon flavor I have a lemon buttercream frosting that is wonderful and you can color and decorate with! https://sallysbakingaddiction.com/lemon-buttercream-frosting/.
Vanilla buttercream would be just as good also!