Lemon Blueberry Cake

A Lemon Blueberry Cake is the perfect blend of bright citrus and juicy berries — fresh, moist, and bursting with flavor. It’s ideal for spring and summer, but honestly delicious any time of year. Whether you’re baking it as a layer cake or a loaf, it’s a crowd-pleaser.

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🍋🫐 Lemon Blueberry Cake

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🧾 Ingredients (for a 2-layer 8-inch cake or a 9×13″ sheet)

🍰 For the Cake:

• 2½ cups all-purpose flour, divided

• 2 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 cup unsalted butter, softened

• 1½ cups granulated sugar

• 3 large eggs

• 1 tbsp lemon zest (from 2 lemons)

• ¼ cup fresh lemon juice

• 1 tsp vanilla extract

• 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)

• 1½ cups fresh or frozen blueberries

• 1 tbsp flour (to toss with blueberries)

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🧁 For the Lemon Cream Cheese Frosting:

• 8 oz cream cheese, softened

• ½ cup (1 stick) butter, softened

• 3–3½ cups powdered sugar

• 1 tbsp lemon juice

• 1 tsp lemon zest

• Pinch of salt

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🔪 Instructions

1️⃣ Prepare the Cake Batter

1. Preheat oven to 350°F (175°C). Grease and flour two 8″ cake pans or a 9×13″ pan.

2. In a medium bowl, whisk 2¼ cups flour, baking powder, baking soda, and salt.

3. In a large bowl, cream butter and sugar until light and fluffy (3–4 minutes).

4. Add eggs one at a time, beating after each. Mix in lemon zest, lemon juice, and vanilla.

5. Alternate adding dry ingredients and buttermilk, beginning and ending with dry.

2️⃣ Add the Blueberries

1. Toss blueberries with remaining ¼ cup flour (to prevent sinking).

2. Gently fold into batter.

3️⃣ Bake

• Divide batter evenly between pans.

• Bake for 30–35 minutes (round pans) or 40–45 minutes (9×13″) until toothpick comes out clean.

• Cool in pans 10 minutes, then turn out and cool completely before frosting.

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4️⃣ Make the Frosting

1. Beat cream cheese and butter together until smooth.

2. Add lemon juice, zest, and salt.

3. Beat in powdered sugar 1 cup at a time until smooth and spreadable.

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5️⃣ Assemble

• Frost the cooled cake layers or top the sheet cake.

• Garnish with fresh blueberries, lemon slices, or edible flowers if desired.

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✅ Tips

• Use frozen blueberries straight from the freezer (don’t thaw).

• For stronger lemon flavor, add ½ tsp lemon extract to the batter.

• Add a layer of blueberry jam between cake layers for extra fruitiness.

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Would you like a gluten-free version, a loaf cake adaptation, or a drizzle glaze instead of frosting?