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The process of making a fresh lemon blueberry cake batter in a glass bowl, with fresh blueberries and lemon zest visible.
FL Recipes

Lemon Blueberry Cake: A Moist & Zesty Recipe

The ultimate lemon blueberry cake recipe! Learn how to make a perfectly moist and tender cake bursting with fresh blueberries and topped with a luscious lemon cream cheese frosting. Foolproof tips ensure perfect results every time.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lemon Blueberry Cake
  • 2 1/2 cups all-purpose flour, plus 1 tbsp for tossing blueberries
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs, room temperature
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1 cup buttermilk, room temperature
  • 1 1/2 cups fresh blueberries
For the Lemon Cream Cheese Frosting
  • 8 oz full-fat block cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract

Equipment

  • 2 9-inch round cake pans
  • 1 Electric Mixer
  • Mixing Bowls
  • 1 Wire Cooling Rack

Method
 

For the Cake
  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together 2 1/2 cups of flour, baking powder, baking soda, and salt.
  3. In a small bowl, toss the blueberries with the remaining 1 tablespoon of flour until coated. Set aside.
  4. In a large bowl, using an electric mixer, cream the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes).
  5. Beat in the eggs one at a time, mixing well after each addition. Stir in the lemon juice, lemon zest, and vanilla extract.
  6. Alternate adding the dry ingredient mixture and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix on low speed until just combined. Do not overmix.
  7. Gently fold the flour-coated blueberries into the batter with a spatula.
  8. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting onto a wire rack to cool completely.
For the Frosting
  1. In a large bowl, beat the softened cream cheese and butter with an electric mixer until smooth and creamy.
  2. Gradually add the sifted powdered sugar and mix on low speed until combined. Increase speed to medium-high and beat until light and fluffy.
  3. Beat in the fresh lemon juice and vanilla extract until just combined.
  4. Once cake layers are completely cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the entire cake.

Nutrition

Calories: 450kcalProtein: 5gFat: 22gFiber: 1g

Notes

Pro-Tip 1: Ensure all your refrigerated ingredients (butter, eggs, buttermilk) are at room temperature for the smoothest batter and most tender cake.
Pro-Tip 2: Don't skip tossing the blueberries in flour! This is the best way to prevent them from sinking to the bottom of the cake.
Pro-Tip 3: You can use frozen blueberries. Do not thaw them before adding them to the batter.
Keyword blueberry cake,lemon blueberry cake,lemon cake

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