Lemon Blueberry Cake with Whipped Lemon Cream Cheese Frosting

For an unabashed chocolate lover, I can humbly and easily admit that this lemon blueberry cake is one of my very favorite cakes of all time. I’ve been making it for a couple of years now, and I don’t want to oversell it here, but…it’s absolutely one of the best cakes in the history of ever. Words almost fail me. Almost.

I made it last year to celebrate our sweet neighbor, Carol’s, 72nd birthday. And then the next week I made it and sent it off for her annual sister’s trip/retreat (cutest group of sisters I have ever met, BTW).

Lemon Blueberry Cake with Carol

I’ve made it for several baby showers, a couple potlucks throughout spring and summer and one time just because it felt like the right thing to do. This is the cake for all seasons and all events. I’m telling you, it’s perfect.

And it’s a showstopper every single time. Looking for a signature dish with which to claim immense popularity? This might be it. I swear, even lemon and blueberry haters love this cake (true story if you’re talking to my very opinionated 8-year old). Not only is it refreshingly pretty, it tastes amazing: bright, fresh lemon flavor (in the cake and the frosting) with juicy pops of blueberries and the luscious creaminess of whipped lemon frosting.

The ingredients and instructions may look long and daunting but that’s only because I tend to be wordy in situations where I want you to succeed immediately. In all actuality, it’s a simple cake – it doesn’t even require cake flour which is a beautiful thing. The tips and tricks I included are for your benefit so take advantage (or in other words, read through the whole thing before making it).

Lemon Blueberry Cake with Whipped Lemon Cream Cheese Frosting

When it comes to making, baking and frosting layer cakes, a few key pieces of equipment make my life a whole lot easier. {A few Amazon affiliate links included but feel free to shop around for similar items.}

Offset spatula for frosting (I’m not even going to tell you how many of these babies I have in my drawer; makes me actually look forward to frosting cakes – nerdy but true)

I think cake stands are glorious, but most of the time (especially if I’m transporting the cake), I frost and serve my cakes on an elegant but simple cake plate (the one I have is no longer made but it’s the same brand and is similar to this one). Perfection.

I’ve had the same cake pans for ages and I love them because cakes rarely stick + the sides are straight for more professional looking cakes. They aren’t sold on Amazon but this similar pan has untapered sides and gets great reviews. No matter what brand you use, I’d recommend lighter color aluminum baking pans (not dark, nonstick pans) with at least 2-inch sides.

For this cake, a zester is indispensable. I have this rasp grater (going on four years now) and it’s inexpensive and fabulous. I also use a handheld lemon juicer which isΒ easier and less messy than pulling out an electric juicer for just a few tablespoons of lemon juice.

And, I think that’s it. This cake just makes me happy; I hope you love it as much as I do!

Lemon Blueberry Cake with Whipped Lemon Cream Cheese Frosting

One Year Ago: Slow Cooker Beef and Barley Soup
Two Years Ago: Honey Lime Tilapia
Three Years Ago: Coconut Tres Leches Hot Chocolate

Lemon Blueberry Cake with Whipped Lemon Cream Cheese Frosting

Yield: Makes a 9-inch layer cake

Lemon Blueberry Cake with Whipped Lemon Cream Cheese Frosting

Zest the lemon(s) before juicing them (it will cut down on the number of lemons you need to use). Speaking of number of lemons, you'll need about 4-5 lemons for this recipe, plus more if you want to garnish the cake with lemon slices.

As stated in the ingredients list, frozen blueberries work well in this cake. The baked cake is slightly wetter around where the blueberries bake into the cake but it's not too noticeable, in my opinion. Remember not to thaw them first. I've actually noticed that the blueberries don't sink to the bottom of the cake as often with frozen blueberries - I think it's because the flour adheres to the blueberries better, helping them cling to the batter. I've never tried it but I suppose you could try just barely misting fresh blueberries with a bit of water (maybe 1/2 teaspoon max!) before tossing with the flour to help prevent sinkage. To be honest, it doesn't really bother me if the blueberries tend to gravitate toward the bottom of the cake but if you are more particular, there's an idea for you.

Also, the frosting makes for thick layers of frosting in between the cake layers and on the top and sides. If you like a little less frosting-to-cake ratio, you could probably cut down the frosting ingredient amounts or just use less and save the rest of the frosting to spread on other goodies.

I've often spread the batter into 3 8-inch pans (with at least 2-inch sides) but find more often, I simplify and bake it in 2 9-inch layers.

Ingredients

    Cake:
  • 1 cup (2 sticks, 8 ounces) butter, softened to room temperature
  • 1 3/4 cups (13 ounces) granulated sugar
  • 1 tablespoon fresh lemon zest
  • 4 large eggs (7 ounces), room temperature
  • 2 teaspoons vanilla extract
  • 2 1/2 cups (12.5 ounces) all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk (storebought or homemade)
  • 1/2 cup fresh lemon juice (from about 3 lemons)
  • 2 cups (12 ounces) fresh or frozen blueberries (do not thaw if frozen)
  • 2 tablespoons all-purpose flour
  • Whipped Lemon Cream Cheese Frosting:
  • 12 ounces cream cheese, softened to room temperature
  • 1/2 cup (1 stick, 4 ounces) butter, softened to room temperature
  • 4 1/2 cups (18 ounces) powdered sugar
  • 1 to 2 teaspoons fresh lemon zest
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons heavy cream
  • Garnish:
  • Fresh lemon slices
  • Fresh blueberries

Directions

  1. Preheat the oven to 350 degrees. Line the bottom of two 9-inch round cake pans with at least 2-inch sides with parchment paper and coat with nonstick cooking spray (see note above for pan variations). Set aside.
  2. In a large bowl with an electric mixer (or in the bowl of an electric mixer fitted with the paddle attachment), cream together the butter, sugar and lemon zest until light and fluffy, 4-5 minutes (don't cut down the time on this step).
  3. Add the eggs and vanilla until well-combined, 1-2 minutes, scraping down the sides of the bowl as needed.
  4. In a separate bowl, whisk together the flour, baking powder, soda and salt. Stir the dry mixture into the wet ingredients and mix on low speed until just combined and a few dry streaks remain.
  5. Add the buttermilk and lemon juice to the batter, and stir by hand, folding the batter until just combined.
  6. In another bowl, toss the blueberries with the 2 tablespoons flour (see note above). Add the blueberries and remnants of flour to the batter and fold in by hand with a spatula or wooden spoon until just-combined. Overmixing may result in a tough, dry cake.
  7. Spread the batter evenly in the prepared pans and bake for 35-40 minutes until just baked through. The top will spring back lightly to the touch and a toothpick inserted in the center should come out with moist crumbs but not wet batter.
  8. Let the cakes cool for 5-10 minutes in the pans before turning them out onto a cooling rack to cool completely.
  9. For the frosting, whip the cream cheese and butter together with a handheld electric mixer or with an electric stand mixer fitted with the paddle attachment until light and fluffy, 2-3 minutes. Add the powdered sugar, lemon zest and lemon juice and mix on low speed (so the powdered sugar doesn't fly everywhere) until combined. Increase the speed to medium and mix until creamy, 1-2 minutes. Add the heavy cream and whip the frosting until very light and fluffy, 2-3 minutes.
  10. When the cake has cooled completely, place one round on a platter or plate and spread the top evenly with frosting. Place the other cake round upside down on the frosting and press just lightly. Continue frosting with a thin spatula or offset spatula until the top and sides of the cake are evenly frosted. Garnish with blueberries and lemon slices, if desired.
  11. This cake, once frosted, lasts very well in the refrigerator for several days (I've made it up to two days in advance before serving). Take it out an hour or two before serving or serve chilled, your choice!
http://www.melskitchencafe.com/lemon-blueberry-cake-with-whipped-lemon-cream-frosting/

Recipe Source: from Mel’s Kitchen Cafe (adapted and combined these three recipes: Epicurious, Sally’s Baking Addiction, Cooking Classy)

180 Responses to Lemon Blueberry Cake with Whipped Lemon Cream Frosting

  1. Ketz says:

    This actualy looks really good although I’m not a huge fan of lemon flavour…Another recipe of yours that has to go on my recipe list !

  2. Teresa R. says:

    My mom’s 80th birthday is coming up and she loves lemon ( so do I). A few days ago I was looking through recipes for a great birthday cake to make for her. This lemon blueberry cake will be perfect! Also, yesterday I made your Asian noodles with shrimp. So good! I got to use my brand new spiralizer for the zucchini. Thanks again for sharing your delicious recipes!

    • Mel says:

      I hope your mom loves this cake, Teresa! {Happy you loved that Asian noodle dish}

    • Susan says:

      Ha, I just made it for MY mom’s 77th birthday. She also loves anything lemon. It’s assembled and we can’t wait to try it tomorrow. If it’s anything like the batter tasted, it’s going to be amazing. πŸ™‚

  3. Anne says:

    Score! I have blueberries and lemons in hand. I can’t wait to try this. Can I use the whey from my yogurt for this recipe? I’m loving all of the ways I can use it. Thanks for turning me on to the wonders of homemade yogurt!!

    • Mel says:

      Hmmm, that’s a good question. I do use whey a lot for buttermilk but mostly in pancakes and those types of recipes. I haven’t experimented using it in cakes like this so I can’t say how it would work exactly!

  4. Molly says:

    This looks divine!! I wish I could eat it for breakfast right now! πŸ™‚

  5. Hilary says:

    So my birthday is coming up, and I might just have to make this for myself!!! This looks absolutely delicious!!!

  6. Kelly says:

    Now I know what I am making for dessert at Easter. Thanks. This looks amazing!

  7. Jackie says:

    Oh my goodness! I need to think of a reason that would be appropriate to make a cake on a Wednesday afternoon. 2 of my favorite recipes are fresh coconut cake with lemon cream cheese filling and lemon glazed blueberry muffins, this kind of reminds me of both of them.

  8. Lauren says:

    Can’t wait to make this for my mil’s birthday next weekend! I got a tip from one of the books you recommended at Christmas…re: zesting. (Since I don’t have a zester) Martha suggests peeling a lemon with a vegetable peeler & slicing the peels! It works really well & is so easy. Thanks for your your lovely commentary & recipe today…it’s why I heart u!

  9. Jen T says:

    Yum! This looks divine! Lemon and blueberry together are one of may favorite and just scream spring!!! This will have to be our Easter dessert. Thank you!!!

  10. Micaela Steinfeldt says:

    Hi Mel! This may sound crazy, but I know your dear neighbor who turned 72 last year!! I moved to that town when I was a teenager, and she took me under her wing! I sort of adopted her as my grandma. What a crazy coincidence! πŸ™‚

  11. Maddie says:

    Okay, all the heart eyes for this recipe!! This looks divine. Do you think it would substitute well for a cup-for-cup gluten-free flour?

  12. Paige says:

    This cake looks amazing! I’ve officially decided that I’m making it for our book club next week! I can’t wait to bite into a slice!

    Paige
    http://thehappyflammily.com

  13. Rachel Smith says:

    This looks fabulous. I can’t wait to make this. Is there any way I could halve this recipe? I want to make it for a smaller group and not sure if it’ll Freeze well etc.

  14. Adie says:

    This cake combines two of my favorites, I love lemon and blueberry together. Now I just need to find an occasion to make this cake. Wednesday seems like a perfect day to celebrate with cake, no?

  15. Sarah says:

    I just made your lemon cake you had on here from a few years ago. I can’t wait to try this one too!

  16. Jolene P says:

    Yum! Definitely on the to-make list soon! I have so many blueberries to use up in my freezer before the next picking season arrives. I don’t comment often but visit your blog for inspiration almost daily – thanks for all you do!

  17. Heather bell says:

    I have never been able to make a decent layer cake. My cake always gets ripped apart with the frosting and it’s lopsided and it looks awful! Tastes delicious though. Lol maybe I’ll be able to get it right with this one!

    • Holly W says:

      Heather, you sound like me! Bake the whole thing in a 9×13 pan instead and avoid the layers. It won’t be as pretty but it still be yummy!

      • jordan says:

        would you change the temperature/baking time at all to do a 9×13?

        • Mel says:

          The baking temp could stay the same but I’d keep an eye on the baking time – I haven’t tried it this way myself so I can’t say exactly how long it would take to bake.

  18. jodi says:

    This looks amazing! I pinned a similar recipe months ago and still haven’t gotten around to making it. Now I am definitely going to have to make this! Thanks for the delicious recipe. Looks insanely delicious!

  19. Sara Pickering says:

    I’m a newbee but loving you’re website so far!

  20. Claudia Beal says:

    It is not only incredibly delicious, it is beautiful, Mel–thanks for sharing your wonderful talent! Claudia, one of Carol’s sisters!

  21. Rowena says:

    This cake really looks good and I’m sure the blueberry and lemon flavors are divine…..got try it!

  22. Amanda says:

    My Easter dessert! Beautiful! Also, I can’t read this in feedly without being taken to the App Store every 10 seconds! Any ideas what that is?

    • Mel says:

      Hmmm, not sure why, Amanda – sounds like it might be an issue in the feedly app? Do you think that’s a possibility?

      • Amanda says:

        Hi, thanks for the reply; I even forgot about this until I’m making the cake for tomorrow. I feel like my batter turned out thick, hopefully it bakes ok! And you know, it probably was feedly, I haven’t had the problem since or when I access your site through safari (which I do approximately 8.5 times a day) πŸ™‚

  23. Jessica Flake says:

    Hey Mel!
    Jessica (Jorgensen) here again. Such a small world. Carol is my husband’s aunt! I am telling you…us Flake women love your recipes! Thanks for making dinner time fun around here!

  24. Leslie says:

    Have you ever tried this with raspberries?

    • Lafayette says:

      I was going to ask this. πŸ™‚

    • Mel says:

      I haven’t – not yet at least. But I’m guessing it would work great.

    • AndreaW says:

      I’ve done it with rasberries twice in the last week! Deliciously amazing! Make sure to flour them well so they stay distributed through the batter. (I also just used frozen and decorated with fresh on top).
      Also… I added a lemon curd layer, once between the cake layers – which resulted in them slipping little. The second time I added the lemon curd on the top of the cake, making a little well with the frosting. If you love lemon it adds an extra zing!

  25. Bess says:

    I made this today. Very yummy moist cake. I’m not a huge frosting fan but I have to say this might be the best frosting I’ve ever had.

  26. Alison says:

    First, I have to say you are my go to gal for just about any recipe I need. Thank you! Now I really want to make this beautiful cake but blueberries are my least favorite of all the berries. Wondering if raspberries or blackberries or even strawberries would work? But if you say it would be subpar I will stick with blueberries as you have earned my trust.

    • Mel says:

      Hey Alison – well, I definitely don’t know if this cake will make a blueberry lover out of you! I think it’s worth a try to use other fruits, I just can’t say for sure how they work out since I’ve always made it with blueberries. I’d go with raspberries of all the options (strawberries might be a bit too watery).

  27. Bekah says:

    Do you think this would work for a bundt cake?

    • Mel says:

      Haven’t tried it, Bekah but you could definitely experiment. I’m not sure how the amount of batter compares to a regular bundt recipe.

  28. Leisel says:

    It’s my birthday today and this is the cake I requested! It was amazing, but better yet my husband made the whole thing! When I told him he knocked it out of the park he said ,”it’s Mel”! This is one cake that will not be shared with anyone who didn’t bake it or have my blood!

  29. Cathy says:

    I usually freeze cake layers before events but never tried to freeze them with fruit. Do you think this will freeze okay?

    • Mel says:

      That’s a great question, Cathy – I’m with you, I freeze baked cake layers a lot but I haven’t tried with this recipe. My gut feeling says it will work just fine.

  30. Margaret says:

    Just curious- is there a general rule on what cakes can be made in a bundt pan? I guess I’m a non comformist, but I just am so partial to bundt cakes. I’ve never made one that did not turn out well. Would a cake like this be possible? I guess you would just have to adjust the frosting.

    • Mel says:

      I don’t know a rule of thumb to follow – the thing to keep an eye on is just the amount of batter so it doesn’t overfill (or underfill, I suppose) the pan. This is a pretty standard amount of cake batter so it might do quite well in a bundt pan.

  31. KP says:

    This look so unbelievably good. I never bake – and I mean, never – but I really want to try making this! Lemon flavor deserts are my favorite πŸ™‚

  32. Ellen says:

    I know I don’t have to tell you how amazing this cake is, but… I can’t help it. It’s AMAZING! Turned out perfect. Thanks Mel… for real, thanks.

  33. Beverley says:

    Lemon and blueberries sound divine…making this for Easter Weekend , thank you it’s such a fresh and delightful cake Mel xoxo

  34. Nancy Curry says:

    I made this cake yesterday. It was divine. My 9 inch pans were only 1 1/2 inch deep and the layers were also . You recommended 2 inch deep pans. Do the layers rise to the top of a 2 inch deep pan? Just curious before I go out shopping for different cake pans. It was delicious, just a little dense (which I thought tasty too). Either way, thanks for yet another β€œkeeper” recipe.

    • Mel says:

      Hi Nancy – I recommend the 2-inch pans just so the layers don’t overflow (I don’t want anyone angry with me when their cakes overflow in the oven) but for this recipe, 1 1/2-inch or 2-inch pans work the same (the cake won’t fill the 2-inch pans any higher). So you definitely don’t need new pans for this recipe although many of the other 9-inch layer cake recipes on my site definitely need the 2-inch high sides.

  35. Holly says:

    Mel, do you think there is any reason this recipe wouldn’t work well as cupcakes? I need to bring cupcakes to a baby shower and this looks so heavenly.

  36. lizt says:

    i would like to play around with the portion and scale it down to cupcakes with frosting… see how it goes!

  37. Juliana says:

    Awesome cake, so delicious! I made it last week as a practice for my daughters birthday today. I made 12 cupcakes and one 9 in layer cake. Both worked great. My neighbor said they were the best cupcakes she has ever had. I did leave out the blueberries my kids don’t them. I’m making it again today, my daughter loves anything lemon. Thanks for all the great recipes!

  38. Heather says:

    Hi Mel! I let both pans completely cool, and as I went to gently tip the cake out- It completely FELL OUT and broke in half!!!:( (some how a little chunk is missing out of it too because I ate it) ha! What can I do to salvage it?? The other cake came out perfect in its pan! Please help! It tastes so good!!

    • AndreaW says:

      Did you put parchment paper in the bottom of the pan? That helps most of the time Also, tipping the cake out before it is completely cool leaves it a little more flexible. Cool about 10 minutes and then tip out to a cooling rack.

  39. Lavinia says:

    Delicious cake! I made it as a sheet cake in a cookie pan, and baked for about 23 min. We’ll be making this again soon! My son already requested this for his next birthday (in 11 mo)! It would be perfect for 4th of July w/raspberries and blueberries on top. Thanks for all of your hard work! We love your recipes and I appreciate your tips & explanations!

  40. Shalynn says:

    I had no I interest in making this cake cause I’m not a blueberry lover, but a friend of mine made it and so I tried it and it was AMAZE!!!!! The lemon completely made the blueberries work for me. It’s a WOW!

  41. Elaine says:

    If you don’t want your fresh berries to sink, lightly dust them with flour before folding into the finished batter. Same principle works with other add-ins in other recipes, like chocolate chips.

  42. Rebecca says:

    Hey Mel! I want to make this for our (big) family Easter dinner and am thinking it might be easier to make in a 9×13. Do you think it’d work? Thanks for all your amazing recipes!

    • Mel says:

      I haven’t made it in a 9X13-inch pan but I believe someone else in the comment thread did (or maybe that was cupcakes?). Either way, I think it should transition pretty well to a 9X13 – just keep an eye on baking time so it doesn’t overbake. Good luck!

  43. Alyssa says:

    Hi Mel,

    My cake came out a little dense on my first attempt. Any tips to remedy this?

    • Mel says:

      Overmixing the dough at the end can definitely cause the cake to be dense so that would be my main suggestion – take care to mix with a light hand and only until the dry ingredients are combined.

  44. Rachel Russell says:

    We just made this for my sisters birthday- major hit!!! Thanks Mel!

  45. Mel says:

    Hi Mel,

    When I saw this post, I begged my mom to make it for my 26th birthday! I also immediately emailed it to my little sister because we always email each other with Mel’s Kitchen Cafe recipes that we are drooling over! πŸ™‚ This cake was wonderful and so pretty too! I printed it out and it now has a place in my “favorite recipes” binder. Thank you!

  46. Old Man Dave says:

    Amazon does sell a lot of Wilton products including the 8×2 and 9×2 round baking pans.

  47. Tanya says:

    I just made cupcakes with this recipe with no alterations, except baking for only about 17 mins of course. Made 24 exactly, they turned out great! Thanks, I was looking for something a little different from the usual vanilla and chocolate variety.

  48. Melanie Smith says:

    I’ve tried in the past to whip butter and cream cheese together st the same time and ended up with a soupy mix, can you add it in at the end?

    • Mel says:

      Add the cream cheese in at the end? I’m not sure I understand your question. I think it helps to whip the butter and cream cheese together so there aren’t lumps but if you want to change up the order, feel free to experiment!

  49. Janice says:

    Have you made this in a 9×13? What would be the baking time?

    • Mel says:

      I haven’t but I believe others have reported back above in the comment thread after baking in a 9X13.

    • Sally’s Baking Addiction has a very similar recipe to this one posted. On her blog, it says to fill the 13×9 pan 2/3 of the way full, and if you have any leftover batter, make a few cupcakes.

  50. Laurel says:

    I made this cake last week for a party and everyone loved it. I followed your instructions and it turned out perfectly. So moist and not too sweet. Frosting was delicious. I did have leftover frosting and have used it on some lemon poppy seed muffins and chocolate banana bread. I will definitely make again.

  51. Allynara says:

    Hi Mel, I’m in need of your help: I made this cake just last night, but something strange happened. As soon as I added the lemon juice to my batter it all shifted. Instead of a nice, well combined batter I suddenly had this liquid, already risen uncooked batter with speckles. Do you have any idea why this happened? It’s the first time I’ve made a cake with lemon juise and zest .

  52. Bonnie says:

    Mel! This was utterly AMAZING! My hubby and I have been off sugar for 2 weeks but we needed a cheat and this was PERFECT (albeit not the most subtle of cheats πŸ™‚ It pained me to use all the sugar in the frosting so I omitted half of it and instead whipped a cup of cream and folded that into the frosting instead. DIVINE! Light and fluffy and not overly sweet. The hubs and I had 2 slices the night I made it and then my children inhaled the rest in about 30 seconds the next day. THANK you!! Totally making this again stat!

  53. Marie says:

    Hi Mel, any thoughts on converting to high altitude? I haven’t had a lot of luck with scratch cakes so thought I’d ask. Thanks, I’m addicted to your site!

  54. Macy says:

    I took this to a party last night and it was absolutely incredible. My sister was freaking out because she hates cake but loved this so much. No one could believe that it was my first time making it, it was perfect. Thank you so so much Mel!!

  55. Meghan says:

    I’m wondering – when you ask for butter, are you asking for salted or unsalted? I looked through all the comments and no one asked that, so my next question is in recipes when it says “butter” does that always mean salted and if it is unsalted, then it will specifically state that? or the other way around? Thanks!

    • Mel says:

      Hi Meghan – I can only speak for recipes on my blog but whenever I say “butter,” I’m talking about regular, salted butter. I will specify if using unsalted. Hope that helps!

  56. Kim says:

    This looks delicious – making it tomorrow!! Were the blueberries you used in the photo fresh or frozen?

  57. Whitney says:

    Hi Mel!
    Should I alter the bake time for 3 8 inch pans?Also, instead of parchment paper, will lining the pan with butter then flour be sufficient?

    • Mel says:

      Yes, you probably want to decrease the baking time by several minutes – and as long as the pans are well buttered and floured, it should work fine. Good luck!

  58. June says:

    Just a quick question… You mentioned only the light non stick pans. All I have is darker nonstick springform pans. You had mentioned not to use the dark non stick pans… Is there a reason why?
    Thanks!!!!

    • Liz says:

      I know lots of recipes specify “light” pans and I know there is a reason (not sure what it is), but for the record, I made 1/4 of this recipe and baked it in a cast iron loaf pan lined with parchment paper and it did fine. It was actually my first time baking anything in the cast iron loaf pan – I kept a close eye on how it looked and then tested with a toothpick when the top looked done.

    • Mel says:

      I’ve found my cakes don’t get quite as crispy/dark on the edges if I use light pans but it looks like Liz used a dark cast iron pan with great results so I think as long as you keep a close eye on it, the dark pans might work.

      • Liz says:

        Hmm … ok my cast iron cake WAS a bit brown/crispy on the edges. I really liked that, but I can see that maybe for an event cake that might not be desired. I made a half recipe over the weekend and did cupcakes with papers in an aluminum cupcake pan and they were not brown/crispy on the edges. So, I guess if you are going for uniform appearance and texture: light pans.

  59. Alicia says:

    I just finished frosting this cake and put it in the fridge for tomorrow. The frosting is to die for! In case anyone else is considering cutting down the frosting quantity, I reduced it by 1/4 (8 oz. cream cheese, 6 Tbsp butter, 14 oz. powdered sugar, etc.) and I thought it was perfect. Still a thick layer of frosting between cakes and on top, and I had enough for the sides as well. I’m also making your Sweet Baked Ham for the first time, using my electric pressure cooker. Excited about our Easter menu thanks to you!

  60. Erin says:

    Any suggestions for all the yummy leftover frosting? Crepes maybe?

  61. I took this to an Easter lunch and felt almost guilty fielding so many compliments! ;o) I loved the flavor combination as much as I thought I would – as soon as you posted it, it jumped to the top of my desserts-I-want-to-make-next-time-it’s-not-just-me-eating-them list. I made it in a 9×13 pan (baked about 45 min) and used 2/3 of the frosting recipe, which worked great. Thanks!

    • Mel says:

      Thanks for checking back, Bet, and giving your feedback on the 9X13! So happy this was a success! Take all the compliments, you deserve them!

  62. Kitty says:

    I can’t wait to try this cake! It looks so cheerful and tasty!

  63. Carrie says:

    Made this on Saturday before Easter and brought it to our family gathering. It was DELISH!!! I found it simple to assemble and decorate, yet still looks very pretty. The cake was very moist but a tad dense (however I liked that because it holds up to the frosting well). The frosting is incredible! I’ve made cream cheese frostings before, but adding the 2 T. heavy cream really makes it spread nicely. I couldn’t stop eating the frosting (good thing it makes plenty). I’ll definitely be trying this with raspberries this spring and summer.

  64. Amber T. says:

    I made this for our family’s Easter gathering last night and it did not fail to impress. Everyone loved it. Most comments (beside the groans of pleasure) was that the cake had a perfect amount of lemon flavor. So thank you! My reputation as the rock-star dessert maker in the family still holds true, thanks to you!
    p.s. I tried finely misting the fresh blueberries before adding the flour, just to see how well it would suspend them in the batter. It worked rather well. Thanks for the tip!

  65. Leslie says:

    Just reporting back on using raspberries. They worked great! I also made the frosting using just 8 oz of cream cheese and sort of 2/3 the rest of the ingredients. That also worked great.

    2 questions for you Mel: Have you ever tried halving your overnight cinnamon twists and do you still make the dark chocolate ganache brown sugar bars? I know those go way back. Just wondering if you still love them:)

    • Mel says:

      Glad the raspberry version worked great! Yes, I still love those ganache brown sugar bars! And I haven’t tried halving the overnight rolls but I believe several people have in the comments.

  66. [email protected] says:

    This looks really good, and your explanations are spot on. I’ll be making this soon – thanks!

  67. Liz says:

    Just made this cake. It’s delicious but the cake didn’t rise well. It’s very heavy and flat. The batter was beautifully airy and fluffy but not after baking πŸ™ Perhaps the blueberries inhibited the rise? I measured my blueberries by weight (not volume) and it seemed like a lot.

  68. Rebecca says:

    I made this last weekend for a work get-together and it was a huge hit!! And that frosting is amazing. One question – even though the blueberries were all coated in flour, I still got some color bleed from them when I started stirring them into the batter (I tried to be as gentle as possible.) Does this happen to you also, or should I do something different? In the photo it doesn’t look like your berries bled any color at all.

    • Mel says:

      Hi Rebecca – did you use frozen or fresh blueberries? I haven’t had an issue with color bleed when using fresh but there is a little bit more when using frozen.

  69. Karen says:

    I made this cake for a Relief Society birthday dinner last night. These were some of the adjectives that the women used to describe it: delicious, divine, and to die for! I also made some of the batter into mini muffins to send in a mini care package to my college son. They turned out great too!

  70. Rachel says:

    Is there any reason I couldn’t make this in 2 single layers one for a small luncheon and another for my husband to take to his co-workers??

  71. Danielle says:

    I made this and took it to a Teacher Appreciation Luncheon today at my daughter’s preschool. It got rave reviews! I mean I had teachers stopping me in the hall asking if I made “the cake.” I felt like a rock star thanks to your step-by-step recipe and tips! Thanks so much!

  72. Brittany says:

    Have you ever tried this recipe with strawberries? I wonder if it would work as a strawberry lemonade type cake πŸ™‚

  73. Kamber says:

    I made this tonight for our family dinner. We had missionaries join us, and it just happened to be one of their birthdays! They were both THRILLED with the cake and raved about it, as did the rest of the family.
    The frosting didn’t turn out very stiff, I’m not sure what I did wrong? But it still spread fairly well and tasted amazing! Thanks!!

  74. Lynda Salley says:

    Mel, I need to make this recipe for cupcakes. Have you ever and would I bake the usual heat and time for cupcakes? Thanks!

    • Mel says:

      I haven’t tried it as cupcakes but I believe several people up in the comment thread have so take a look and see what their suggestions are. Good luck!

  75. Amy Hodge says:

    I made this cake just a couple weeks ago. I used 9″ round pans, and the cakes were a little flat and dense. My biggest issue was the frosting. It never thickened. I even tried adding more powdered sugar. I decided let it sit in the fridge overnight. The next morning, I found the frosting set well, so I commenced to icing my cakes. As the icing came back to room temp, it became runny again, and puddled around the edges of the cake. Any tips or ideas of why this may have happened? The flavors of both the cake and icing were spot on, so I definitely will try making it again. My husband enjoyed it even though it wasn’t the prettiest cake in the world. lol

    • Mel says:

      Hi Amy – I haven’t had issues with the frosting being this runny – it definitely is a softer frosting (it wouldn’t be suitable for piping roses or anything like that) but it should definitely firm up and not puddle. Did you use light cream cheese? That can make a much runnier frosting; also, the cream cheese and butter should be room temperature but not warm at all. Do you think any of those factors could have made a difference? Also, about the cake, if it was overly dense, that might have been from over mixing or over flouring. I hope it works out if you try it again!

  76. Barbara says:

    I just made this cake. The frosting was very loose so I added more sugar hoping it would thicken. I added probably another cup of sugar. It is still too thin. What did I do wrong? I put it in the refrigerator now. I hope it thickens up.

    • Mel says:

      I’m not sure Barbara – did you use light cream cheese? That can make cream cheese frosting much runnier in texture. Also, the cream cheese and butter should be room temperature but not warm at all (just cool room temperature).

  77. Caryn says:

    Hi Mel
    I’m thinking of baking this for my son’s 2nd birthday. Pirates themed party! Thinking of jazzing the cake up a little. Instead of a thick frosting on the cake, what if I were thicken the frosting and apply a layer of thin frosting all over the cake. Chill the cake in the fridge for a little and a layer of fondant on top. Would this work? Appreciate any advice.
    Cheers
    Caryn

  78. Caryn says:

    Hi Mel & All
    I’m thinking of baking for my son’s 2nd birthday party. A pirates themed party. Instead of a thick frosting layer. Could I thicken the frosting and apply a thin layer of frost covering the cake. Then set it in the fridge for a little while and cover the cake with fondant and decorations? Would this work?
    Appreciate any advice.
    Thanks
    Cheers
    Caryn

  79. Monica says:

    Hi Mel!…I made this cake and it was WONDERFUL!!…I was thinking of using the same recipe but I want to make it vanilla…any tips on do’s and dont’s?…obviously no lemon…do I still use buttermilk?..or just milk??…any help is greatly appreciated

  80. Emily says:

    I made this on Sunday and it was delicious! I used frozen blueberries and followed the cake recipe exactly. My frosting was a little runny too, but I just added about 1/2 c. more powdered sugar and a little bit of kosher salt and it was perfect. Our friends who came over for dessert loved it too. Thanks, Mel!

  81. Kayla says:

    So you don’t have to cut the top off the cake before turning upside down?

    • Jennifer says:

      You don’t usually have to cut the top off before you turn it upside down unless it’s a really curved or lopsided top. Once you flip it upside down, it tends to flatten some anyway. Sometimes the outer edge of that layer doesn’t sit completely against the cake plate and ya gotta push a bit of frosting between the cake and the plate to fill it in. No biggie.

    • Mel says:

      I don’t but it isn’t usually very domed. If it looks uneven, you may want to trim first.

  82. Brenda says:

    I made this today for my daughter’s birthday!! I have been eyeing this cake for some time now, so I decided I’d make it and see what all the fuss was about!! πŸ˜‰ Well…it was AMAZING!! Not only did my daughter and our family LOVE IT…the several waitresses at the restaurant we were having her birthday celebration at ALSO kept coming up to me telling me how AMAZING and how GOOD my cake was! Yep, I gotta say, I was one very proud momma!! So, thank you for sharing this awesome cake recipe for us all to enjoy for ever and ever!! My daughter who has always been a chocolate cake lover, now informed me that this cake just might be her absolute favorite from now on!! WOW…that’s huge!!!

    But, I have to tell ya, I was really worried about this cake earlier in the day. I baked two 9 inch pans full of this yumminess…( yes, the badder is AMAZING too!! )for 35 minutes. I did the tooth pick check in the center, both came out clean!!! Took the cakes out of the oven, let set for ten minutes, while I cleaned up the kitchen. I then flipped both cakes out onto a cooling rack to cool. A few minutes later I moved the racks to the other side of the counter and when I did, I noticed under one of the cakes some batter had dripped onto the counter!!!! πŸ™ I turned it over and about a half dollar size area in the middle was all gooey!! πŸ™ HOW did that happen? When I had checked it in the oven with the tooth pick and both cakes were done in the middle and the tooth picks came out clean as a whistle!! So, I didn’t know what to do, so I did what I thought I had to do and put the cake back in the pan and back into the oven for another 8-10. Trying to firm up that middle! It never really did firm up, so I just took it out of the oven and let it cool down. I’m not sure what in the world happened, unless a few blueberries formed a pocket around some of the batter and it shifted or something!! I’ve never had anything like this happen before and I have baked a lot of homemade cakes. Can you please tell me what you think happened? Cuz, I’m definitely gonna make this cake again and I surely don’t want this to happen ever again!

    But, like I said in the beginning. Everything worked itself out….not sure HOW…but it did, and the cake was AMAZING!!!

    • Mel says:

      I’m happy this cake was such a hit and happy birthday to your daughter! To be honest, I have no idea what would have caused the gooey center in the cake unless the cake was taken out too early and then it settled in a way that it didn’t firm up even after more baking. Good luck if you try it again!

      • Brenda says:

        Mel, I did try it again…and it was absolutely YUMMY just like the first time. I was a little worried since the first time I made it and it came out gooey in the middle ( still can’t figure that one out ) and I put it back in the oven and crossed my fingers it would still be good….AND somehow it worked itself out and it WAS SOOO good!! This time, I baked it a little bit longer…still nervous from the first time. But, no problem this time at all!! I’m thinking the first time, I might have over loaded up on the blueberries a tad to much?? Maybe? This time, I was cautious not to do that and the cake was just perfect!! And, tasted AMAZING! I made it for my girlfriends birthday. She LOVES anything lemon and well….adding blueberries made it even more PERFECT!! She talked about it for days! She took half of it to work and they all raved about it too! SO….yes, we LOVE your cake and thanks to you…it will be ENJOYED by our family and many others for many many years!!

  83. Krista says:

    The frosting was also super soupy for me too… I followed the recipe to a T so I’m not sure went wrong?

    • Mel says:

      Hmmm, I’m not sure why this is a problem since the frosting has always set up when I’ve made it but I’m making it again Tuesday so I’ll keep an eye on it and report back.

  84. Jacquelin says:

    Thanks for another amazing recipe! I made this for Mothers Day and everyone loved it! Just the right amount of lemon…delicious!

  85. Trish says:

    Wow, Mel! This cake is absolutely fabulous! I tried it with raspberries for a teachers’ luncheon, and it was a hit! I snitched a piece for myself, and then sadly watched the rest of the cake disappear. So glad they loved it, but I kind of wanted to take some home! Lots of compliments, and I always tell everyone about your site!

  86. I made this on 5/21/2016 in a 13×9 pan. It fit perfectly. I also used a dark nonstick pan. It didn’t get too brown or crunchy at all. Next time I will follow directions and line the pans with parchment — I didn’t lose much cake, but some blueberry juice and and a very thin layer of cake was left in the bottom of the pan. Usually I don’t bother because crisco + flour makes a cake slide right on out. When I took the cake out of the oven, it almost seemed underdone. As it cooled, it firmed up into one of the most moist cakes I have ever made. I used cake flour instead of all purpose, so the crumb was fine and the texture was so silky. I had to make a quick lemon glaze for it because I was a dummy and thought that cream cheese would freeze/thaw well. The fat separated out and the whey almost made it like cottage cheese, so the frosting was delicious but had a weird texture — I threw it out. I can’t wait to try this again with the frosting, I bet it will make it even better!

  87. Robert C says:

    Tried this last night with my husband and it was amazing. Our only comment was we would actually like the cake a little more lemony, any suggestions on how to do this without affecting the batter?

    • Mel says:

      You’d have to experiment a little – maybe adding more lemon juice to the batter? I’m not sure how it would affect the rest of the cake; you might need to compensate with a little bit more flour. Good luck!

  88. Angela says:

    I made this recipe for a baby shower last week and it was AMAZING! I am now addicted to blueberries and lemon together after trying this and your blueberry muffin recipe! It baked up beautifully and everyone loved it. There were only crumbs left. Thank you so much!

  89. Lauren says:

    I made this cake for Easter and it was awesome! My daughter requested this in cupcake form for her upcoming birthday…do you think it can be adapted for cupcakes?

    • Mel says:

      I believe there are others that have left comments up above saying they made it as cupcakes – I haven’t tried it but think it should work really well!

  90. Monica says:

    I had a question about your measurements, the weight and cup measurements seem a little off for your flour. Flour is usually 4 or 4.25 oz per cup, which puts it about 10 to 10.5 oz total, you have it listed as 12.5 oz for 2.5 cups.

    • Mel says:

      I use 5 ounces per cup of flour (that’s how all my recipes are written/tested – same recommendations as Cook’s Illustrated and America’s Test Kitchen). Hope that helps!

  91. Erin says:

    Just made this cake! It was delicious and a huge hit. Check it out on my Instagram: niredier

  92. Forrest says:

    Curious, some cake mixes include xanthan gum as a thickener. I’ve played with it, with scratch-made cakes and have found that a little of it can prevent items like blueberries from falling to the bottom.

    Anyone here care to comment on that?

  93. Barbara says:

    Cake sure looks awesome. Have to trt this

  94. Kimmie says:

    I made this cake a few months ago and it’s DEEEELISH! Huge hit with my crowd and I’m returning to my bookmark to make it again! It’s fresh, pretty and moist. Thank you times ten!

  95. I made this again, but this time I made it with a cream cheese icing. I made my standard cc frosting version and not yours (I didn’t have heavy cream, and I didn’t feel like measuring anything), but WOWZA what a difference! The lemon glaze I made before turned the cake slightly too sweet and tart. The cream cheese frosting balanced out the tartness of the cake, making every bite perfection. It made it taste like a cheesecake. I trust that your frosting probably makes it even better, but I’m in cake nirvana now and I don’t want to change a thing! πŸ™‚

    I took it to a church event and they raved over it. I left with an empty cake carrier. They didn’t eat it all at the event, but everyone wanted a piece to take home! πŸ™‚ I’ve been told that I can bring any flavor of cake I want now.

  96. Z says:

    Hello,

    Instead of fresh Blueberries can i use tinned blueberries(which are usually soaked in sugary corn syrup) If yes, since they are soaked in sweet water, should i reduce the amount of sugar in the cake batter?

    • Mel says:

      If the blueberries in the tins are really, really soft (like cooked blueberries) it probably wouldn’t work so well. They need to be pretty dried from excess moisture to work the best.

  97. Kristi says:

    I made this cake for my daughters 8th birthday. I’m not normally a baker, but she wanted a homemade lemon blueberry cake. The cake came out great!! Thanks for your step by step directions. She has already requested the cake for next year!

  98. Nicole says:

    I made this cake a couple of weekends ago. I even designed it like the picture. It was so delicious and everyone praised me for it. I added extra lemon zest to the frosting and it had beautiful specks of yellow throughout it. Thanks so much for the recipe. This recipe is a keeper!

  99. Tami says:

    I can’t wait to make this. Today I ate at an old Italian restaurant in Nashville Tennessee named Coco’s. I had a cake like this and it was Heavenly. In searching for a recipe for it I came across your recipe which looks a lot like it! The only thing different was they used the frosting only between the layers and on the top was a crumbly mixture like you would find on a coffee cake. No cinnamon though. If anyone knows how to make the crumbly stuff let me know. Maybe butter, flour and confectioners sugar?

  100. Annamarie Sanchez says:

    It doesn’t specify on your lemon blueberry cake with whipped lemon frosting whether I should use salted or unsalted butter could you please tell me what kind of butter I use for both the batter and frosting thank you

    • Mel says:

      I use salted butter

      • Annamarie Sanchez says:

        Thank you!! I made this before but couldn’t remember what I determined lol. I made this for a potluck at work and you have no idea how many people asked me how much I would charge to make them one !?!?!! They absolutely loved it! Thanks so much for sharing this recipe

  101. Eloisa says:

    I made this just today and it was fabulous!! So delicious! I tweaked it a little bit… I used dried blueberries and soaked them in blueberry yoghurt then added some lemon extract on the batter on top of the lemon juice and zest to give a better taste of lemon… it turned out perfect! Thank you for sharing this recipe and i am pinning it and gonna add this on my cake flav list πŸ™‚

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