Blueberry Lemon Cake

This Blueberry Lemon Cake is a gorgeous summer dessert. This delectable cake is studded with sweet blueberries and frosted with cream cheese frosting. 

When it comes to summer desserts it is all about lemon and blueberries around here. There is just something so bright and cheery about the two, right? Whether it’s a classic like Blueberry Pie or quick and easy like Lemon Cheesecake Dip, both of these ingredients really bright a burst of sunshine to any day. 

And alone they are great but together?! Oh man together it is just pure dessert sunshine. Like with this Blueberry Lemon Cake. This gorgeous cake is just bursting with sweet summer blueberries and lemon flavor. Trust me, you’ll be eating this all summer long. 

Let’s talk about what you need to make it. 

Blueberry Lemon Cake Ingredients: 

Think of this cake as two separate recipes: the cake and the frosting. Both recipes are pretty standard and you’ll find the usual suspects like butter, sugar, vanilla, baking powder, salt and eggs. In addition you’ll need: 

• BLUEBERRIES: I have only ever made this cake with fresh blueberries so that is what I recommend. You can use frozen but don’t thaw them first. 
• BUTTERMILK: Buttermilk gives the cake a rich buttery flavor as well as helps to give the cake a lift as it reacts with the leavening agents. 
• CAKE FLOUR: This will give you the best texture. Cake flour has less protein than all-purpose flour so it yields a tender crumb for your cake. 
• LEMON EXTRACT: I prefer lemon extract to lemon juice because it adds a ton of lemon flavor without adding too much acid to the cake. 
• LEMON ZEST: Will also add a nice burst of lemon flavor. 

For the frosting you’ll need:

• CREAM CHEESE: It is best that it is at room temperature so that it whips easily. 
• BUTTER: Like the cream cheese, it’s important for this to be room temperature so you can whip it easily. 
• VANILLA EXTRACT
• POWDERED SUGAR 

Step by Step Photos and Instructions: 

Need a photo guide for how to make a blueberry lemon cake? I’ve got you covered! Follow along with these step by step photos and instructions to guide you every step of the way. 

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• STEP #1: Preheat oven to 350 degrees and grease 2 (9 inch) cake pans with butter and then line with parchment.
• STEP #2: In a large bowl (or a stand mixer fitted with a paddle attachment) beat together butter and sugar until light and fluffy. Beat in the eggs one at a time. Be sure to scrape down the sides of the bowl each time. Beat in the vanilla, lemon extract and lemon zest.
• STEP #3: In another bowl combine cake flour, baking powder and salt.
• STEP #4: Beat 1/3 of the flour mixture into the wet mixture. Beat in 1/3 of buttermilk. Continue alternating 1/3 of each at a time, just until blended. Don’t over mix or cake will be tough.

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• STEP #5: Toss the blueberries with all purpose flour then gently fold into the cake. 
• STEP #6: Divide the cakes evenly into the two prepared pans and bake for 30 – 40 minutes or until a toothpick inserted comes out with just a few crumbs on it. Allow to cool in the pan for several minutes then transfer to a cooling rack to cool completely.
• STEP #7: Make the frosting by creaming together butter and cream cheese with a hand mixer until smooth. Beat in vanilla. Next beat in the powdered sugar 1 cup at a time until smooth. Frosting should be stiff but spreadable.
• STEP #8: If needed, you can use a serrated knife to level the cake.  Place one layer of the cake on the serving platter and spread 1/3 of the frosting on top. Use 1/3 of the remaining frosting to create a crumb coat, refrigerate the cake for 20 minutes. Remove and frost the cake with the remaining frosting.
• STEP #9: Garnish the cake with fresh blueberries and lemon zest. Slice and serve.

Storage and Leftovers:

Keep any leftovers covered and in the refrigerator and eat within a few days. For best results remove the from refrigerator 30 minutes to 1 hour before serving.

Recipe FAQ:

Looking for more blueberry desserts? Try these!

Blueberry Muffins are a breakfast treat must!

Easy Blueberry Crisp is one of my favorite summer desserts to make when I need something quick and easy!

Simple Blueberry Sauce is great on so many things from ice cream to cheesecake! 

Note: Originally published in 2013. Updated with new photos, an improved recipe, step by step photos and nutrition information in 2024.