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Lemon Blueberry Cake

Featured in Indulgent Dessert Recipes to Satisfy Any Sweet Tooth.

This three-layer cake balances sweet blueberries with lemon flavor, paired with a fluffy cream cheese frosting. Whether using fresh or frozen berries, it's a great go-to for any special moment.

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Updated on Tue, 18 Mar 2025 18:55:12 GMT
A beautifully layered cake flavored with blueberries and lemons, finished with a creamy topping, served on a white dish. Pin it
A beautifully layered cake flavored with blueberries and lemons, finished with a creamy topping, served on a white dish. | chefmelt.com

I gotta tell you about my go-to spring cake! This Lemon Blueberry treat has got such amazing fresh tastes - zesty lemon, juicy blueberries, and the creamiest cheese frosting you can imagine. Whenever I whip it up for Easter or Mom's Day, everyone wants to know how I made it.

Why This Cake Stands Out

I've tweaked this cake so many times to nail it perfectly. What makes it work is using actual lemons - not that artificial junk - and loads of blueberries scattered throughout. The buttermilk gives it such a soft texture, and that cheese frosting? It's just magical! My kid says it's like eating a bit of sunshine.

The Stuff We'll Need

  • Whole Lemons: We need the juice and the zest - they pack so much punch!
  • Blueberries: You can use ones from the freezer or fresh ones.
  • Buttermilk: This makes our cake wonderfully soft.
  • Brown Sugar: It keeps everything damp and gives a richer taste.
  • Quality Cream Cheese: Don't skimp here, full-fat makes the best topping.

Baking Process

Blend Everything
Begin with the wet stuff - zest and squeeze those lemons, then mix them with brown sugar, eggs, and buttermilk. Here's a little trick I use: coat the blueberries with a bit of flour so they stay put in the batter!
Baking Time
Drop that mixture into your cake tins - I always put parchment paper down for a clean release. Cook at 350°F until they turn golden and bounce back when touched.
The Crowning Glory
As your cakes cool down, get that amazing frosting ready. Whip up your cream cheese with butter until it's light and airy, then throw in powdered sugar and vanilla. Try to save some for the cake!
Assembly Stage
Stack those cake layers with thick dollops of frosting between each one. Then cover the whole thing - don't stress about making it perfect, a homemade look works great too!

Handy Suggestions

Don't forget to dust those berries with flour - it really helps spread them evenly through your cake. Get all ingredients to room temp before you start. And go easy on the mixing - too much and you'll end up with a tough cake! I love putting fresh berries and lemon zest on top as a final touch.

A slice of blueberry cake with cream frosting sits on a plate, surrounded by fresh blueberries and a light blue napkin in the background. Pin it
A slice of blueberry cake with cream frosting sits on a plate, surrounded by fresh blueberries and a light blue napkin in the background. | chefmelt.com

Storage Advice

You'll need to store this cake in your fridge - it'll stay good for around 5 days. Just remember to let it warm up a bit before you serve it. If you want to plan ahead, you can pop the unfrosted layers in the freezer wrapped up tight for up to 3 months.

Fun Variations

I sometimes swap in raspberries for the blueberries - it's really tasty! Adding a bit of vanilla ice cream on the side makes it extra indulgent. And when I'm feeling fancy, I top it with those pretty edible flowers from the local market - makes it look totally professional!

Frequently Asked Questions

→ Can I bake with frozen blueberries?

Definitely! Add them to the batter while still frozen. Coat them in flour beforehand to keep them from sinking.

→ How come I need ingredients at room temperature?

When things like butter, milk, and eggs aren’t cold, they mix more easily and give your cake the best consistency.

→ What about making it ahead of time?

Sure, bake the cake layers a day in advance or pop them in the freezer for up to two months to save time.

→ What’s the reason for chilling before slicing?

If you chill the cake first, the frosting firms up, making it way easier to slice without the cake breaking apart.

→ Possible to use other pans?

Of course! You can make a sheet cake, a large 9x13 size, or even cupcakes. Check the notes for those details.

Lemon Blueberry Cake

A bright and zesty lemon cake studded with blueberries, topped with creamy frosting that's just right for any occasion.

Prep Time
30 Minutes
Cook Time
23 Minutes
Total Time
53 Minutes

Category: Dessert Recipes

Difficulty: Difficult

Cuisine: American

Yield: 12 Servings (1)

Dietary: Vegetarian

Ingredients

01 1 cup of soft, unsalted French butter.
02 1/2 cup packed light brown sugar.
03 1 1/4 cups of granulated sugar.
04 4 big room-temperature eggs.
05 1 tablespoon of vanilla flavoring.
06 A tablespoon of baking powder.
07 3 cups of flour that's been sifted.
08 1/2 teaspoon of fine salt.
09 1 cup of tangy buttermilk.
10 1/2 cup of fresh lemon juice.
11 Zest from 2 lemons, about 2 tablespoons.
12 1 1/2 cups of blueberries.
13 1 tablespoon of flour, for tossing the berries.
14 A block of cream cheese, 225g, softened.
15 1/2 cup of softened unsalted butter.
16 3 1/2 cups of icing sugar.
17 1-2 tablespoons of thick cream.
18 1 teaspoon of vanilla flavoring.
19 A small pinch of salt.

Instructions

Step 01

Turn the oven to 180°C and line three 22cm round pans with baking paper.

Step 02

Whip the butter until smooth, then throw in the sugars and keep mixing for 2-3 minutes.

Step 03

Crack in the eggs one at a time with the vanilla and beat for a couple of minutes until it's all mixed in.

Step 04

In a separate bowl, mix the dry ingredients. Then, add them in stages to the wet mixture, switching off with the buttermilk each time.

Step 05

Carefully stir in the lemon zest and juice, followed by the floured blueberries.

Step 06

Evenly pour the batter into the prepared pans. Bake for 21-25 minutes, until it’s done.

Step 07

Let the cakes cool down totally before frosting them.

Step 08

To make the frosting, beat the cream cheese with the butter for 3 minutes till smooth.

Step 09

Mix in the powdered sugar, cream, vanilla, and a bit of salt until you’ve got a creamy texture.

Step 10

Cut the tops to level the cakes, then stack the layers, spreading frosting between each one.

Step 11

Cover the cake’s exterior with frosting and let it chill in the fridge for at least 45 minutes before digging in.

Notes

  1. You can make this a day or two ahead.
  2. Keeps great in the freezer.
  3. Amazing dessert for celebrations.
  4. Good with both fresh or frozen berries.

Tools You'll Need

  • Three round cake pans, 22cm each.
  • An electric mixer or a good hand mixer.
  • Non-stick baking paper.
  • A cake stand or turntable (optional).

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Milk products (butter, cream cheese, buttermilk).
  • Egg-based ingredients.
  • Wheat flour.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 22 g
  • Total Carbohydrate: 65 g
  • Protein: 6 g