Lemon Blueberry Cake with Whipped Lemon Cream Frosting

This lemon blueberry cake is a show stopper! Soft, fluffy and perfectly lemony, the cake is perfection, and the whipped lemon frosting is divine.

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.

Simple Cake Batter

The batter for this lemon blueberry cake is pretty straightforward.

A few things that set it apart are:

• the fresh lemon zest and lemon juice in the batter – YUM
• buttermilk (makes the cake crumb soft and fluffy!)

Fresh or Frozen Blueberries

Fresh OR frozen blueberries can be used in this cake. Don’t thaw the frozen blueberries before using.

Frozen blueberries might make the cake batter slightly wetter and/or slightly blue-hued, but the cake will bake up just fine.

Tossing the blueberries with a bit of flour helps them not to sink while baking. Although whenever I make this cake, some of the blueberries inevitably sink. Don’t panic! The cake tastes great no matter where the blueberries end up.

Subbing in Other Fruits

This cake also works really well with raspberries and blackberries.

Trish in the comments wrote: Wow, Mel! This cake is absolutely fabulous! I tried it with raspberries for a teachers’ luncheon, and it was a hit!

Marilyn says: Since I always have raspberries in the freezer (I have a wonderful raspberry patch) I used them instead! Absolutely yummy! Definitely a hit with the group I made it for! 

Whipped Frosting

The frosting for this cake is a lemony whipped cream cheese frosting.

It’s creamy, luscious and divine.

The lemon flavor comes, again, from fresh lemon zest, and also a touch of fresh lemon juice.

A Perfect Cake

This lemon blueberry cake is a cake for all seasons and all events. I’m telling you, it’s perfect.

And it’s a showstopper every single time.

Not only is it refreshingly pretty, it tastes amazing: bright, fresh lemon flavor (in the cake and the frosting) with juicy blueberries and that divine whipped lemon frosting.

Many people have made this cake in a 9X13-inch pan as well as baking the batter as cupcakes with great results!

What You Need to Bake This Lemon Blueberry Cake:

• Offset spatula for frosting. These little tools make frosting a cake super easy. I have several in my drawer because I use them all the time.
• I recommend light-colored aluminum baking pans (not dark, nonstick pans) with at least 2-inch sides. These ones are fantastic (with great reviews).
• 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. It’s easier and less messy than pulling out an electric juicer for just a few tablespoons of lemon juice.

What Others are Saying

This cake is a tried-and-true favorite that has stood the test of time. Not just for me but for many of you!

Two Years Ago: My Go-To Fried Rice Recipe {Easy Ham Fried Rice} 
Three Years Ago: Salted Caramel Brown Butter Chocolate Chip Bars 
Four Years Ago: Thick and Chewy Chocolate Chip Cookie Bars 
Five Years Ago: Lemon Cream Cheese Crumb Muffins 
Six Years Ago: Turkey and Brown Rice Taco Burritos
Seven Years Ago: My Favorite Peanut Butter Cookies 
Eight Years Ago: Lemon Drop Sugar Cookie Bars 
Nine Years Ago: Candy Apple Pie
Ten Years Ago: Peanut Blossom Cookies 

Lemon Blueberry Cake with Whipped Lemon Cream Cheese Frosting

Yield: 15 servings (9-inch layer cake)

Prep Time: 3 hours hrs 45 minutes mins

Cook Time: 40 minutes mins

Total Time: 4 hours hrs 25 minutes mins

4.53 stars (984 ratings)

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Ingredients

Cake:

• 1 cup (227 g) butter, softened to room temperature (I use salted)
• 1 ¾ cups (371 g) granulated sugar
• 1 tablespoon fresh lemon zest
• 4 large eggs (200 g, out of shell), room temperature
• 2 teaspoons vanilla extract
• 2 ½ cups (355 g) all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk (see note)
• ½ cup fresh lemon juice, from about 3 lemons
• 2 cups (340 g) fresh or frozen blueberries (do not thaw if frozen)
• 2 tablespoons (18 g) all-purpose flour

Whipped Lemon Cream Cheese Frosting:

• 8 ounces (227 g) cream cheese, softened to room temperature
• ½ cup (113 g) butter, softened to room temperature (I use salted)
• 4 ½ cups (513 g) powdered sugar
• 1 to 2 teaspoons fresh lemon zest
• 1 tablespoon fresh lemon juice

Garnish:

• Fresh lemon slices
• Fresh blueberries

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Instructions 

• Preheat the oven to 350 degrees. Line the bottom of two 9-inch round cake pans with parchment paper and coat with nonstick cooking spray. The cake can also be baked in a 9X13-inch pan (metal pan is recommended – if using glass, bake at 325 degrees F). Set aside.
• 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, 3-4 minutes.
• Add the eggs and vanilla and mix until well-combined, scraping down the sides of the bowl as needed.
• In a separate bowl, whisk together the flour, baking powder, soda and salt. Stir the dry mixture into the wet ingredients until partly combined. Large dry streaks are ok.
• Add the buttermilk and lemon juice to the batter, and stir by hand, folding the batter until just combined.
• In another bowl, toss the blueberries with the 2 tablespoons flour. Add the blueberries and flour to the batter and fold in by hand with a spatula or wooden spoon until just combined. Don't over mix.
• Spread the batter evenly in the prepared pans and bake for 25-35 minutes until the top springs back lightly to the touch and a toothpick inserted in the center comes out clean or with a few moist crumbs.
• Let the cakes cool for 5-10 minutes in the pans before turning them out onto a cooling rack to cool completely. (I don't turn the cake out if baking in a 9X13-inch pan.)
• For the frosting, whip the softened 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 it starts to come together. Increase the speed and mix until light and creamy, 2-3 minutes.
• 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.
• 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!

Notes

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

Blueberries: frozen blueberries work fine; the cake batter may be slightly more blue-tinged if using frozen berries. Don’t thaw the blueberries before using in the recipe. 

Frosting: over the years, I’ve adapted the frosting to make slightly less (and to have a thicker texture, based off the comments in the recipe). The updated recipe as of April 2022 above reflects those changes. If you are looking for the original frosting, it’s the same as above except it called for 12 ounces of cream cheese and 2 tablespoons heavy cream. Using neufchatel or light cream cheese will cause the frosting to be runny; full fat cream cheese is recommended.

Buttermilk: I have the best luck using storebought buttermilk. If I don’t have it, then I use half sour cream/half milk whisked together in place of the buttermilk. 

Author: Mel

Course: Dessert

Cuisine: American

Method: Bake

Serving: 1 slice, Calories: 550kcal, Carbohydrates: 81g, Protein: 4g, Fat: 25g, Saturated Fat: 15g, Cholesterol: 66mg, Sodium: 364mg, Fiber: 1g, Sugar: 62g

Recommended Products

Citrus Zester

Small Offset Spatula

9-inch Cake Pan

Silicone Spatula

KitchenAid Stand Mixer

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

Recipe originally posted March 2016; updated April 2022 with new photos, recipe notes, etc.

Here’s a throwback to 2016 when we made this cake for our sweet neighbor, Carol (who has since passed – we miss her so much! She was like another grandma to my kids 💗).