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.
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
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 💗).
I made this and it tasted so yummy! But when I was stacking the cakes the top one split right down the middle. Not sure what I did wrong!
This was a delightful cake – moist, bright, cheerfully delicious! Great recipe – thank you for sharing!
Do you think this could be adapted to a large sheet cake for a crowd?
I think so! What size pan are you thinking of using?
what if you only have 2 eggs
I would try to use the full amount of eggs – using less will affect texture, flavor, rise and other variables.
Made this for Mother’s Day and everyone loved it! I will be keeping this recipe! I think next time I will cut down the sugar in the frosting or maybe top it with a non dairy whipped frosting. The cake was sooo delicious! Very moist, perfect for summer and very refreshing cake! Thank u!
First off, I have made this cake several times and it is ALWAYS a hit. So thanks for sharing it!!! I was wondering if you have ever made this into cupcakes? I want to make some for my little one’s birthday and didn’t know if you had tried it before. If so, what was the cooking time?
I haven’t made them into cupcakes but many people in the comments have – I’d check them right around 17-18 minutes.
Hi, is salted butter okay or should it be unsalted? Thanks
I always use salted butter
Oopsie! I forget to give the cake 5 stars!
This cake is delicious! I was trying to be all fancy and add lemon curd in one of the layers…it did not need it; in fact, I think it would have been better without it! The cake was very moist and dense. I’ll be making again this week and will be skipping the lemon curd…and I LOVE lemon curd! Thank you for sharing your recipe!
Hi!
Do you prefer frozen berries over fresh?
Also don’t have a paddle attachment (only have a hand electric mixer) would this be an issue?
Can’t WAIT to make this cake
I prefer fresh blueberries if possible. Your handheld electric mixer will be just fine! 🙂
Delicious, made just as the recipe states.
So we sift the flour first and then measure 2 1/2 cups? So it’s 2 1/2 sifted cups? Are fresh blueberries better than frozen. I have a bag of frozen
I don’t sift my flour first, but you can. You want 2 1/2 cups of flour (scoop it lightly into the cup and level).
I’m going to make this cake in a bundt pan. I thought I would make a topping with powdered sugar( icing sugar) and grated lemon and vanilla and milk and just drizzle it over the top. What do you think?
Sounds delicious!
Hi Mel! Thank you for sharing your this recipe. I’ve made this a few times now with and without AP flour (I used cake flour a couple of times). Unfortunately, it came out dry each time and I read that too much flour could do that to cake. Your recipe doesn’t call for sifted flour (cake or AP). I was wondering if that could be it since sifting does change the amount of flour. Also, did you spoon and level your flour? I’m a new baker and still trying to figure things out. Despite the dryness, it still tasted great!
Hi Vanessa, do you have a kitchen scale? That’s the best way to get really precise results, but if you don’t, I usually fluff up the flour in the bin/container really well, scoop in my cup and then level off.
I made this today and it’s delicious! It came out a bit dense, but I realized after baking that my pans were 8″ instead of 9″. It took a bit long to cook, but I think that’s also because of the pan size. The frosting is to die for. I didn’t add the heavy cream though, as I loved the consistency of it before I got to that point.
I also used the extra zest I had leftover and mixed it with sugar to sugar fresh blueberries for the top. 🙂
Hi Mel, I am wanting to try this cake but I was wondering if the butter in this recipe is room temperature or not. In the video I noticed it was cubed so I assumed it was cold.
It should be softened to room temperature.
Hi Mel! How would you store this cake if you make it the night before an event?
I would make it completely (frosting and everything) and store covered (with a cake dome or other loose cover) in the fridge overnight and then take it out several hours before serving so it’s not quite so chilled
Can’t wait to make this.. lemon and blueberry 2 if my favorites
Rather then using 2 9’ round pans can I try using 3 8’ pans?
Yes, I think so!
Mel, I read through all of the comments and I don’t think I saw anything about freezing this cake. Have you ever frozen the layers before? If so, did the cake turn out the same, texture -wise especially?
Yes! The cake layers freeze really well. I found the texture to be the same (tender and moist and delicious). I have always used fresh berries when I’ve frozen the cake layers – not sure if using frozen berries would make a difference (maybe make the frozen layers a bit soggy after thawing?)
Thank you!
This sounds yummy! I want to try to make it for my daughters 5th Birthday. Do you think I could make it into a 2 tiered cake? I wanted to make 2-9” and 2-6”. Also, I don’t typically put my cakes in the fridge, but thinking it might be easier to frost cold.
Yes, I think it would work well for a stacked cake!
Hello. This looks delicious! Could I substitute with a different sweetner rather than refined sugar?
Thank you.
I haven’t tried a substitution but you could experiment!
Does carol have a sister named Lucy and another by the name of Lova? This is a wonderful tasting and very pretty cake
We love this cake! I’ve made it twice in the last couple of years (definitely a “special” treat in our family) and I am planning on bringing it to a dessert auction next week.
I’ve always wondered…Is a zester any different/better than using the small side of a box grater?
Also, how do you get your frosting so pretty? I have an offset spatula but it still doesn’t look as beautiful as yours Just practice? Do you chill the frosting at all before frosting the cake? Or maybe chill the cake and then frosting it?
Hey Kim, I don’t chill the cake or the frosting, but if that might help for an easier application of frosting, I’d say go for it! I think the small holes on a box grater work just fine…I find a zester is a bit easier to use since it’s a bit smaller (and grates the zest more finely)
This is by far the best cake I’ve made to date! I made it for a birthday party – baked the cake on Thursday night, frosted on Friday morning and then took it with us camping at Joshua Tree where we ate it on Saturday night. I was worried it would be dry by the time we cut it but it was amazing!! Better than if we would have cut it fresh. There were 18 of us around the fire and was enough for all of us. It was a huge success and everyone asked for the recipe! Thank you!! This will become a family favorite for sure!
Hi Mel-
Do you think it would work to make this the night before serving it? If so, would you keep it in the fridge and also would you frost it that night or wait to frost it until right before serving? Thank you!
Yes, you could make it the night before; I’d suggest frosting it because it will keep the cake more moist. I’d put the frosted cake in the refrigerator but take it out several hours before serving the next day.
This cake is to DIE for! I, too, am a chocoholic and I LOVE this cake! I had it at my sister’s birthday dinner several years ago made by someone else. We all had seconds even though it was a hot July evening. I’ve been trying to get my family to make it for MY birthday but it hasn’t happened yet so I’m going to make it when I host my Bunko group in April. I can’t wait!
Made this for my coworkers birthday and everyone in the office raved about it! The frozen wild blueberries from trader joes worked perfectly. This is the best cake!
Could this lemon cake be made in a bundt pan?
I haven’t tried it, but I bet it could!
I made this cake last year for my mother-in-laws birthday and I am making it again this year because everyone LOVED it! It could be because I substituted the blueberries for huckleberries. The huckleberries worked so well with the recipe! 5 stars.
Some of the measurements didn’t make sense to me. 2 cups = 12 ounces? I went with the standard measurements and all was well, but you might want to check the Metric measurements. Thanks!
Those measurements are in regards to the weight of the ingredient not the volume of the ingredient. So the 12 ounces of blueberries is how much the blueberries weigh if measuring out 2 cups of them. Does that help?
Oh my gosh! Am I the only person that made this cake with the best of intentions and no one liked it! I followed the directions completely. I even bought new 9″pans that were 2″tall. Followed directions
completely and the cake was very heavy, like it was not cooked completely. I baked it for 40 min’s and the recipe said 35 -40 min’s. The frosting was so sweet! I thought the 4 1/2 cups of powered sugar sounded crazy, but I did it. What went wrong for me ?
Hi Diane – if the cake was heavy, it sounds like the batter may have been overmixed or over floured. Was it doughy inside or fully baked?
Mine was very heavy as well. I mixed as per the recipe. Overall, it turned out well, but 8 probably could have baked it another 10 mins.
I made the lemon blueberry cake last week for my daughter’s birthday. It was the best! Many, many compliments! Thank you for the wonderful recipe–it’s become a new favourite. cheers from New Zealand
Was an office hit. Made it last month and to date they all say this is their favorite. And I love the frosting! Can’t wait to make again.
Can this be made as a single layer cake in a 9×13 cake pan instead? Wanting to make it for a party and that would be easier to transport.
I think others in the comment thread have tried it that way.
If I just want the cake to be blueberry without lemon, what do I substitute instead of juice?
You could possibly try milk but the lemon juice helps with the acidity which makes the cake tender and light.
you could try sour cream for acidity.
I’ve been making cakes professionally for 20 years…this is my hands down FAVORITE!!!
The bake time was too long…even at 27 minutes they were a little overdone
I made this today as my 5 year old son’s birthday cake. My husband doesn’t even like cake but he loved this. Everyone else in the family raved about it as well. I did add more lemon juice to the frosting as I found it a touch too sweet as written, but it was absolutely delicious!!
Hello Mel, I can’t get fresh or frozen blueberries where I live. Can I use canned blueberries in light syrup? I’m thinking of completing draining it and using it in the recipe. Thank you.
It’s definitely worth a try, Abigail! Good luck!
Awesome! Everyone’s loved it. Will be added to my favorite recipe collection, Will for sure make this again!
This is excellent. I made this for Easter earlier this year and it was a hit with the entire extended family. Perfect amount of lemon and creaminess.
Simplemente delicioso!!!! Muy buena receta
This is a great recipe! I just had trouble with the frosting. It was so lose and wouldn’t stay on the cupcake well. What can I do to stiffen it up next time I make this?
You can try decreasing the liquid a bit in the frosting and/or adding a bit more powdered sugar.
Can also add meringue powder to the frosting for stability. I usually use 1 tablespoon to a 1 cup butter/shortening recipe.
I won a blue ribbon at my fair this year with this cake. Amazing cake!
Congratulations, Lacey!
Hi!
Could you prepare the frosting 2-3 days in advance and still have a good result?
Thanks!
I think it’s easier to spread and work with if it’s made fresh but you could try making it ahead of time.
Will this work for cupcakes as well?
I haven’t tried it, but I believe others have with good results!
Hey i cant understand how not to have the berries sink
Dust the berries with flour before tossing in batter. Like a table spoon or so.
Do you have to use parchment paper in your cake pans?
I use it to prevent the cake from sticking on the bottom but you can try without.
Do you have any suggestions for buttermilk replacement? I have a lactose allergy in the family.
You could try almond milk mixed with lemon juice – I haven’t tried that myself, but it may work or at least be a starting place.
use the juice of one fresh lemon . put in a one cup measuring cup fill up to the 1 cup level with EVAPORATED MILK . Stir and let set for about 5 minutes, and it will curdle to buttermilk like.
I live in Denver and am wondering if you have any adjustments to this awesome recipe for the high altitude?
Hi Sandy – you might want to google high altitude cake adjustments (I don’t live at high altitude). Sometimes I’ve heard adding a few tablespoons more flour to the batter and cutting down slightly on leavening (baking powder or soda) can help. Good luck!
Can I bake this in a 9″ spring form pan?
Thank you.
It might be too much batter for that size of pan, Margie – so you may need to bake it in two batches. A lot will depend on how high the sides are of your pan.