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!
Julie wrote in the comments: I’ve never really liked cake. But this was a HUGE exception. It was so incredible! We used frozen blueberries in the cake batter and fresh on top. Thanks for another outstanding recipe, Mel.
Jenn says: I have never left a comment online before, however I made this cake today and have to report that it is simply amazing! I did not have buttermilk so I substituted heavy cream with teaspoon of lemon juice mixed in. It is delicious!!! I am new to baking/cooking and even “I” pulled it off. Thanks so much for this new family favorite!
Erin commented: This is my “show-stopper” cake when I want to impress people. I make this for easter every year and for guests on special occasions. Favorite cake recipe EVER.
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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
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
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
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 💗).
Hi, can you tell me if you prefer using salted or unsalted butter for the cake batter & frosting?
I use salted butter.
How many servings does this cake recipe make?
The servings will depend on how big the slices are – anywhere from 10-15.
Took a chance and made this for our wedding cake! It was so delicious! We even made a gluten-free option with King Arthur GF measure for measure flour. Guests were raving and still talking about it days later! Thank you so much for sharing this recipe!
That’s amazing! And congrats on your wedding!
Seriously the best!! I have now made this 3x and my kids and I and friends drool everytime we have a bite!!! So worth the time and effort!
I agree. I love this cake! I’m glad you and your family have enjoyed it.
Guests were blown away!
I suggest making frosting as soon as cream cheese and butter have reached room temperature then chilling until almost ready to use.
By the time I was ready to frost, icing was so soft that top layer was skidding off the bottom layer.
Thanks for the frosting feedback, Ginette. I’m glad that it was a hit with your company!
U made this for a family reunion. Turned out great. Many compliments.
I’ve made this cake multiple times and it always comes out great! I love the texture and lightness of it. I know this might be a strange questions, but would this recipe work without the blueberries?
Thank you!
I think it would!
Hi
Did you try it without blueberries?
OMG! My friend ‘s soon to be hubby requested a lemon blueberry cake tier, so I googled for a recipe. By the picture, I thought this cake appeared light and fluffy; didn’t have the appearance of a loaf of bread like most. The blueberries were on the bottom, but that’s due to the weight of them. I just rinsed them clean and put them in a baggy with the 2 Tbsp flour, shaking to coat. Making the cake in 3 pans makes the blueberry exactly in the middle of each. This icing recipe is the best I’ve ever had, though it calls for more liquid than a normal batch does. I used low fat cream cheese (won’t next time because it is by nature wetter) and reduced the added liquid to a Tbsp each lemon juice and milk. I wouldn’t add any more than 2 Tbsp .
Can you make mini cupcakes with this recipe?
I haven’t tried, but I think it might work.
I am making this cake as a wedding cake. I am making the frosting tonight and someone is decorating the cake tomorrow. Would you suggest refrigerating the frosting and then leaving it out a bit before frosting?
Yes, that’s probably what I would do. Good luck!
Oh my Goodness Mel! Lovely cake…moist and tasty! I made it for my husband last night and tasted some today. It is so yummy! My frozen blueberries didn’t settle to the bottom either. I made it in a bundt pan and baked it for 60 mins.
Thank you so much for sharing!
Just wonderful, appreciated the advice about not to overbeat the cake…thanks s lo much
Hello Mel,
Have you ever made these as whoopie pies before? Would love to know how they turned out and if you had to adjust at all. I tried the other day, and they went okay but flattened out to pancake size more. I was curious if I should increase temperature or flour to make them hold their shape better.
Thank you!
I haven’t tried that, Sam, but if they flattened, I’d suggest more flour and see how that goes. Good luck!
Thank you!
This recipe is fantastic. The cake is extremely moist, and very lemony. I was even more impressed by the frosting. I feel like I always fight with frosting – it’s either to sweet, or too buttery, and this one was perfect.
Hello,
I have not read through the multitude of comments and my question may have already been answered. If so, I am really sorry for asking again, but can I replace raspberries for blueberries ?
If that is okay, will I need to increase the sugar because raspberries are not as sweet?
Thank you…and absolutely I love your blog!
Warm regards from Australia,
Angela
Hi Angela, I haven’t tried that but I believe others in the comment thread have subbed in raspberries with good results. Good luck! 🙂
Love this cake and frosting. It is my most requested cake to bring to any and all events.
I made this for the office and it was a show stopper! Many said it was the best cake ever. It really could be a signature cake- everyone will remember how delish it was!
The BEST cake ever!!!! Have baked it twice now for family. Everyone loved it and with three boys who are tough critics, I felt I had accomplished a ‘sort of’ miracle!!
Yay!
Just made this today for Mother’s Day. Cake is delicious but the frosting came out more like a glaze. Regardless, my husband who usually doesn’t like lemon cake, went back for seconds.
Yes, when I tried this mine also came out like a glaze. But, I used milk instead of heavy whipping cream and didn’t use a whisk handle.
I made this cake for a family gathering on Easter weekend. I baked it in a 9 x 13 pan. I don’t remember how long I baked it, but I think it took about 40 -45 minutes. I do remember that it got rave reviews from everyone. I found that I only needed half as much frosting for the 9 x 13 cake. (I served from the pan, so I only frosted the top.) The blueberries did sink a bit, but no one complained. Everyone thought it was delicious.
Can this recipe be converted into a 9×13 cake pan? Plz advise how I might do this. I just am horrible with layer cakes and won’t even attempt them again. This does look so DELICIOSO!!
I haven’t tried that, but if you read through the comments, it’s likely someone else has made it that way and reported back. I’m not sure if the amount of batter will fit in a 9X13-inch pan.
We love this cake! It is one of our favorites, and we often sub raspberries in for the blueberries. My sister requests that we make it for her birthday every year!
Lemon is my favorite flavor so I was so excited for this cake. I don’t know if I did something wrong but my cake was too dense and it had an aftertaste. I read that making buttermilk using heavy cream and lemon (I can’t find buttermilk where I live) can have that result (the aftertaste). Any tips or thoughts? Do you recommend a different recipe for a fluffier cake? Thank you!
I think it might have been dense because of the heavy cream you used for the buttermilk. That much fat will weigh a cake down (I usually use milk and lemon juice as a buttermilk sub or sour cream + milk).
Muy buena receta la masa súper húmeda y un sabor increible
I made these into cupcakes, AMAZING!!! Just bake for 17 min or less and that is all you need to change! Don’t change the oven temperature or any of the ingredients!! It has a great spring flavor to it!! Thanks Mel!
How many cupcakes did it make? I’m looking to make them for my niece’s birthday!
I’m making the cake on Monday for a birthday party on Friday night. Does it keep well refrigerated?
That’s a little on the long end – I’ve made this 24 hours in advance, but no more than that.
Visiting my daughter the recipe Facebook looked great so it’s in the oven right now!
Hi, my oven is not very big, with only one shelf. I was wondering if the cakes could be cooked one at a time? Would the batter be ok sitting for the 35-40 mins while the other cake cooked?
Sure, that is probably ok!
Hi this recipe sounds amazing, i’ll be making it today As a brit, could you clarify if ‘all purporse flour’ is self raising or not?
No, it is not self-rising flour. Just every day flour with no add-ins (like baking powder, salt, etc).
Have you ever made this into cupcakes?
I haven’t, but I believe others in the comment thread have.
I made this for Easter and it was AWESOME! It was my first time ever making a layer cake and it turned out great! Thanks for the excellent step by step instructions and recipe! I just may be brave enough to try another layer cake in the future.
Sounds like you are a pro!
Made this for Easter and it was a big hit! Used fresh blueberries, made it in 3 layers and added a skim coat of lemon curd along with the frosting between the layers. My frosting was a little runny so I put it between the layers and on top then put the rest in the fridge for a while so it was easier to work with, to do around the sides. When my son saw I was trying something new, he told me it was a “bold move”…”making something for the 1st time on a holiday!” Glad I did and I know I will be making it again. After he tried it, he said, “good call on the cake, Mom!” Deliciousness!
Haha, love that: bold move! And I extra-love the addition of lemon curd; I’m definitely doing that next time!
So good! Gluten free swapped flour. So good. No one knew it was gf!
Nice!
Mel would it be ok to make the frosting a couple days early? Will it keeps the flavor and freshness
You could make it ahead – but you’ll need to let it come to room temperature and possibly re-whip it to get the same fluffy texture.
Hi Mel!. I am making this cake tomorrow!. Mel Could you please tell me like if this cake’s frosting will hold up well outdoors for 3 or 4 hours, and also if it is possible to have good results in the cake density if a use whole wheat pastry flour instead of all purpose?… I was afraid that WWPF could be too dense for this cake… or maybe use half all purpose and half WWPF? What are your thoughts on this? Thanks in advance!
Sorry for the delay in responding! I haven’t used whole wheat pastry flour so I’m not sure how that would work – it might be too dense. The frosting is pretty soft so if it’s warm outside, I don’t think it would fare too well for that long. It’s best at cool room temperature.
I don’t have pans that are 2 inches high – 1.5 inch high ones won’t work? Could I use 3 of the 9x 1.5 inch high ones?
I would use three pans just to make sure the cakes don’t overflow.
My 9 inch pans are only 1.5 inches high, will that work? Or should I use 3 of these pans?
Mel I made this, along with the Chocolate Peanut Butter Brownie Mousse amazingness for a baby shower this evening. I am so excited to get all the ooohs and ahhhs from both because they look and turned out beautiful.
I had a little issue with the lemon cream cheese frosting being too soft, after reading the comments I do think it was because my butter and cream cheese had sat out in a pretty warm kitchen for too long. I just frosted what I could (kind of like a crumb layer if you will) and let it be in the fridge overnight along with the bowl of the rest of the frosting. I had to go to bed after working all day. This morning I finished frosting it and decorating with fresh blueberries and lemon slices. It looks perfect!
Happy Easter to you and yours.
Nicole
What a delicious lineup of desserts! Glad the blueberry cake worked out despite the soft frosting. 🙂 Happy Easter!
Hi Mel!. I am making this cake tomorrow!. Mel Could you please tell me like if this cake’s frosting will hold up well outdoors for 3 or 4 hours, and also if it is possible to have good results in the cake density if a use whole wheat pastry flour instead of all purpose?… I was afraid that WWPF could be too dense for this cake… or maybe use half all purpose and half WWPF? What are your thoughts on this? Thanks in advance!
Ok- I just changed the menu for Easter and that is saying a lot since I am not much of a baker!
Hi Mel i made this Blueberry and lemon cake yesterday and not only was it so fun to make but turned out so good! I love lemons and had a lot of them and wanted to make something with them when i found your recipe. I followed it to the t, the only thing i was missing was the cream cheese, which i shall make the next time i make this cake because i love cream cheese icing:) (I just made buttercream icing with the lemon juice and it was so yummy) I’m glad that i found your page and can’t wait to try some of your other recipes!!
Hi Mel! I’m going to make this for a baby shower on Saturday and it’s baby #5 for my best friend…. and it’s a girl after 4 boys! So I’m thinking decorating the outside with blueberries might not be the right thing to do? Hah, have you made it for a girl baby shower? Would decorating the outside with raspberries be cute or weird?
Oh how fun! I remember that feeling of having a girl after four boys – it seems surreal! I think several people in the comments have subbed out blueberries for raspberries. I think it would be delicious!
This was over-the-top good!
I only had 1 8oz cream cheese so I only used 1 stick of butter for the frosting and it was plenty for my 3 layer (8in) cake!
Thanks for the new family favorite!
Hi Mel,
The recipe looks great! If I omit the lemon juice for a vanilla blueberry cake, will it make a difference in the end result?
I haven’t tried it, Rabia – but you could experiment. Good luck!
Can I substitute lemon extract for lemon juice?
That’s a good question…I’m sure you could experiment but I haven’t tried it so I don’t know what amount would be best.
Looks great! Will it last 24hrs without frosting since I want to bake it one day and decorate it the next. Overall it will be 24 hours without frosting and 24hr with. Will it still taste fresh? Thanks
If it were me, I’d either freeze the cake layers and then frost when you need it (up to 24 hours is fine) or go ahead and frost it two days in advance – it will keep the layers soft so they don’t dry out.
Do you think this frosting would work under fondant or is it too soft
I think it might be a bit too soft for that.
Mel is it okay to add sout cream? I hear it makes it moist.
Could certainly try!
Thanks
Hey Mel,
I have made this cake before and it is incredible. I was actually wanting to make it again soon and was wondering if you have ever made a smaller version? Like a miniature style birthday cake that might feed around 4? The large cake feeds so many, I do not want to waste if I do not have a big group. Do you have any recommendations for this? How much ingredients and what size cake pans? Thank you so much!
I haven’t made it smaller, Rebecca, but I’m sure you could. Maybe halve it and bake it in 6-inch pans if you have them? That’s just a guess…
I have made this cake a few times now and love it. My latest attempt was for my sisters wedding cake and I made it as a three tiered cake using 1 batch for the bottom 9 inch tier (two layers as per your recipe). And another batch for the middle 7inch and top 5inch – both two layers. I used cake boards and supports in the bottom and middle tiers and a thin support all the way through all tiers and it was perfect, delicious and stayed together wonderfully. Decorated with blueberries and raspberrries. Thank you
Wow….that sounds amazing. Way to go
My birthday is coming up and I think I just found my birthday cake! Thanks Mel & Happy New Year
Would this hold up for a 3-tiered cake?
The frosting is on the soft side – but I think it would work if you used a stiffer frosting in between layers and used this frosting on the outside.
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 🙂