Lemon Blueberry Cake: A Bright and Zesty Treat!

Let me tell you, this Lemon Blueberry Cake is a slice of sunshine on a plate!

It’s light, fluffy, and packed with juicy blueberries in every bite.

The lemon adds just the right amount of zing, and the creamy frosting ties it all together perfectly.

I love making this for family birthdays, picnics, or just because we need a little treat to brighten up the week.

Plus, it’s super easy to make, even if you’re baking with kids—they’ll love helping toss in the blueberries!

Let’s dive into this sweet and tangy dessert that’s perfect for any occasion!

What You’ll Need

For the Cake:

2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
1 tbsp lemon zest (about 1 lemon)
2 tbsp lemon juice (freshly squeezed)
1 tsp vanilla extract
1 cup buttermilk
1 ½ cups fresh blueberries (tossed in 1 tbsp flour to prevent sinking)

For the Frosting:

8 oz cream cheese, softened
½ cup unsalted butter, softened
3 ½ cups powdered sugar
1 tsp vanilla extract
2 tbsp lemon juice
1 tsp lemon zest

Optional Garnish:

Extra blueberries
Lemon zest
Fresh mint leaves

Pro Tips

Toss your blueberries in flour! This keeps them from sinking to the bottom of the cake while it bakes.
Room temperature ingredients are key. Butter, eggs, and cream cheese will mix more evenly and make the cake batter super smooth.
Don’t overmix! Once you add the flour, stir gently to keep your cake light and fluffy.
Make it fun for kids! Let them zest the lemon or arrange blueberries on top of the frosting for a special touch.
Check early. Ovens vary, so start checking the cake a few minutes before the timer is up to avoid overbaking.

Tools You’ll Need

Stand mixer or hand mixer
Mixing bowls
Measuring cups and spoons
Zester
Spatula
2 (8-inch) round cake pans
Parchment paper
Cooling rack

Substitutions and Variations

No buttermilk? Use 1 cup of milk + 1 tbsp vinegar or lemon juice, let sit for 5 minutes.
Frozen blueberries? You can use them, just don’t thaw! Toss them in flour and add straight to the batter.
Gluten-free? Use a 1:1 gluten-free baking flour.
Dairy-free? Swap butter for vegan butter and cream cheese for a dairy-free alternative.

Make-Ahead Tips

Bake the cake layers a day ahead, wrap them in plastic wrap, and store at room temperature.
The frosting can also be made ahead and kept in the fridge for up to 2 days. Bring it to room temp and re-whip before using.

How to Make Lemon Blueberry Cake

1. Prep your pans.

Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans, line with parchment paper, and lightly dust with flour.

2. Mix the dry ingredients.

In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. Cream the butter and sugar.

In a large mixing bowl, beat the butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Add eggs one at a time, mixing well after each. Mix in lemon zest, lemon juice, and vanilla extract.

4. Combine wet and dry.

Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry. Mix until just combined.

5. Fold in the blueberries.

Toss blueberries with 1 tbsp flour, then gently fold them into the batter.

6. Bake.

Divide the batter evenly between the pans and bake for 25-30 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack.