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 for my 19th birthday and it was an amazing success! Love it!!
Made this tonight with my 3 year old daughter. So incredible, oh my goodness this is amazing and I don’t even personally enjoy eating cake but this one, wow! Super easy recipe and fantastic results following recipe exactly as written.
Can this cake be made in a bundt pan?
I haven’t tried it, but I believe others have down below in the comment thread.
Hi there! I’m baking this today for Father’s Day I have cake flour on hand. Can I use it & expect the same / better results or do you think al
Purpose is the way to go? Thanks! Kathryn
Sorry for the delay in responding – I haven’t tried cake flour. Did it work out?
I love your lemon/blueberry cake. Can you make the same cake with raspberries? Are there any adjustments that need to be made?
I haven’t tried it, but I believe others have reported back in the comment thread they used raspberries with great results!
First and foremost lemon and blueberries are my favorite, so I looked for a recipe to make a cake and oh my goodness I found the right one. My cake came out so moist and delicious ….I will be making this cake for all events that I’m invited too. Thank you so much for sharing….
I’ve made this cake and is DELICIOUS but I want to make pretty decorations with the frosting, however this one is too liquid for that. Do you recommend I put this frosting and freeze it and add another sugar frosting on top of it to do more elaborate decorations with a decorating kit and pastry bag? Or do you recommend I put another frosting altogether instead? Thanks!
For piped decorations, I think you’d have the best luck using another frosting (more of a standard buttercream).
My husband and I both had the Covid 19 virus in March and we hadn’t seen our son and his wife since February. We finally got together last night and I made this cake. It was a REAL hit and I will be making it again, I’m sure. Your hints were so helpful and the cake was DEEEEEEEEEEELICIOUS! I will be following you for more wonderful recipes.
Can I use dry blueberries instead of fresh ones? I have only that available. And I need to bake one tomo. Please tell me how to use the dried ones
I haven’t tried that so I can’t say for sure. Definitely worth experimenting though!
My husband’s birthday is June 5th and I’m going to make this for his birthday and top it with macarons!! I’d love to share pics of the cake when I’m finished if that’s possible!!
Hands down this cake was AMAZING!!! I’ve been Wanting to make it and finally did for this Memorial Day weekend and this will def not be the last time I make this. Thx for sharing this great recipe. My family & I truly enjoyed it!
Mel, by the 4 eggs you have 7 ounces. Is that the weight of the eggs with or without the shells?
Without the shells.
I served this to a master baker who’s on lockdown with us. It was a hit!
The key to this cake turning out moist and fluffy is to not overmix. Don’t worry if the flour isn’t 100% incorporated. It will get there when you gently and barely fold in the buttermilk. Put the batter in the pans and THEN drop the blueberries on top, gently pat them down.
Cake was tough!! Way too much sugar in frosting! Followed recipe to a T.
I’m confused for the frosting it says 4 1/2 cups of powdered sugar then (18oz) but wouldn’t that be 36 oz of sugar? Please help lol
The ounces refers to the weight of the powdered sugar (not the measurement in cups).
Have you tried this in a Bundt cake pan? Think it will bake properly?
I haven’t, but I think it would work out quite well!
today i decides to do this recipe i did it in a bunt pan and i had two major setbacks even after following the instructions and measurements to the T! first one who’s is definitely my fault my batter mix turned purple after adding the berries completely my fault i forgot to place the frozen berries in the freezer so the were thawed out causing berry juice and second i put it to bake for 40 min and it was super water no all the bunt but just like in the center and outline of the bunt was watery and i gave up anybody know why ?
Can we use swerve sugar substitute?
I’m not sure as I haven’t used a sugar substitute – sorry!
I’ve tried using sugar substitutes and it doesn’t always work well. You usually have to adapt the entire recipe and end up using a sugar blend because cakes need sugar to bake properly. The substitute will probably make a delicious cake but the consistency will usually be completely different than normal. I’m not familiar with Swerve but this is my experience with Splenda, Stevia etc
Hi,
I am so eager to make this recipe. I’m just concerned if the measurements would be different with UK measuring spoons/cups etc.?
I’m not sure since I don’t own UK measuring spoons and cups – sorry!
Amy, Try this conversion chart…
https://www.cooksillustrated.com/how_tos/5490-baking-conversion-chart
What if we only have 8 oz of cream cheese?
The frosting may not turn out the same – but you can experiment. 🙂
I only had 8oz cream cheese! I cut the butter down by 2 tablespoons and I used to 3 cups of sugar! Left the lemon the same. Turned out great and I had plenty of frosting for the cake.
Is the butter salted or just unsalted?
I use salted butter.
This cake is really delicious!! Espcially wonderful right now since we are all SIP. I do have a question—my cake came out rather dense and did not rise much at all. What could I do to change that next time? It is very tender but dense and flat.
Hi Lisa – several factors can contribute to this. Over mixing or over baking. Also if your leavening agents are expired that can cause dense cakes.
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. My only sadness about this cake is that it’s not my own “secret” recipe. 🙂
Thank you for the great recipe!
I’d love to make this for Easter but do not have any cream cheese…and didn’t want to run to the store for just that with our current SIP. Any suggestions on what other frosting might work?
What about a basic buttercream – and maybe add lemon zest and lemon juice? https://www.melskitchencafe.com/perfect-vanilla-buttercream-frosting/
I have made this cake every Easter for 4 years now. It is the. best. cake. I’ve ever made. It’s delicious, moist, looks fantastic and has the perfect balance of lemon and blueberry and cream cheese. I’ve never once had an issue with the frosting being runny (make sure your ingredients are cold!) I recommend this recipe to everyone when they want to bake a new cake!
Can I make this just as a lemon cake(omit the blueberries)? Same recipe right?
I think so!
Did you try this? I want to do the same. Did it work out?
This was my first attempt on a “fancy” cake wanted to impress my chief. It was an absolute hit. I fell in love with the frosting. I felt my heart sink as I disposed of the remaining frosting that I didnt get a chance to use. I will admit the frosting was a bit soupy not that bad i just frosted the cake overnight and problem solve. Im a fan girl…!♥️
The cake is great but the frosting shouldn’t be considered a frosting at all. Even if you follow the recipe it ends of being a runny mess. I literally had to spoon it on the cake and the top layer kept sliding around. Tried to add ingredients to thicken it and tried chilling it. It ends up more as an icing than a frosting. I would highly recommend using a different
Frosting recipe if you are looking for a true frosting. If you are ok with it being more of an icing then it will work out ok.
This cake was delicious. It stayed nice and moist. I substituted raspberries for the blueberries and it tasted like raspberry lemonade in a cake. Amazing! My frosting was also a little runny, but I think next time I will put it in the fridge for an hour before serving to help it harden and it will be perfect.
This cake was exceptional! Seriously, this was so good that family and friends who claim that they do not like cakes, absolutely loved this recipe. I have been growing/nursing a little Meyer lemon tree through the hot days of summer outside and the cold days of winter inside and it produced 23 lemons this year! I used them in this recipe and it made the cake taste even better knowing that it was “our” own lemons. I have been a huge fan of yours for years and I forget to come back and comment about all the wonderful recipes that you have shared and that my family has loved over the years. Thanks so much for all you do to research and report your great findings and creations with your readers. You are a gem!
That is amazing about your sweet little lemon tree!!
The cake is sensationally soft. Thanks for a wonderful recipe and such clear directions!
The frosting was a slight disaster. I followed it to a T but was so runny! Any ideas why? I tried to correct with more double cream and then cornflour but no joy! Was a slippery sloppy mess sadly.
Do you think this would work with a 8×12 pan?
Thank you
I haven’t tried it, but I think it might be too much batter.
I’d consider myself a seasoned baker and I struggled with this recipe quite a bit. When I did the toothpick test, it came out really wet (not moist/baked) for an hour and a half instead of 40 min! And then it ended up tasting great but the texture was SUPER dense and almost dough-y rather than moist and cake-like. The saving grace was that it was absolutely stunning on the outside, I decorated it with lemon zest, blueberries, and flowers 🙂 Wishing the best to others making it, I might give it another try if I can figure out what went wrong.
35 minutes baking was too long. Edges of cake were harder than I prefer. I would say bake for 25 minutes. Otherwise came out good
How pipe-able is the frosting? I want to make rosettes all over the cake. Also, assuming I’d have to double the frosting to cover a 9 inch cake, if I’m piping it.
The frosting is pretty soft – I haven’t piped with it but I’m not sure it would work so well.
Used the leftover batter to make cupcakes. Great flavor (i would probably add more lemon zest but I love tart things) but the cakes were very dense (cakes didn’t really rise and neither did the cupcakes…). Not sure if it’s because I did a double batch and had one heck of a time folding in my buttercream and lemon juice, but I’ll try it again as a single recipe and see.
If I only have 1 9″ pan, will the batter get icky if I have to wait to bake the second until after the first one is done?
The blueberries might bleed a bit more in the batter, but it should be ok.
what is icky?
Can you make this recipe for a wedding cake? 3 tier? I am afraid it would be too soft.
I made this for their housewarming and they loved it so much they want me to make it for their wedding cake.
I haven’t tried that so I can’t say for sure – sorry I’m not more help!
Tried a double batch of this tonight. Used the leftover batter to make cupcakes. Great flavor (i would probably add more lemon zest but I love tart things) but the cakes were very dense (cakes didn’t really rise and neither did the cupcakes…). Not sure if it’s because I did a double batch and had one heck of a time folding in my buttercream and lemon juice, but I’ll try it again as a single recipe and see.
Made this cake last night for a get together today. Followed the directions, exactly down to mixing for the exact time stated and the cake turned out perfect! The icing was oh so delicious and I had a little leftover that I saved and dipped a graham cracker in for a treat!
Have you ever tried this in a Bumdt pan?
I haven’t, but I believe others have in the comment thread below. 🙂
Can I make this in a 13×9 pan ? Would I be able to flip this cake , cut in half and use frosting ? I want to take this to a picnic. Ty.
I haven’t tried that, but I think you could definitely try it.
Hi there! Quick questions…would these make good cupcakes? And would half the recipe be good for 24 mini cupcakes?
Thank you!
I think many others in the comments have made cupcakes with good results! I don’t know what the yield would be for mini cupcakes – but I don’t know that you’d get quite that many with a half recipe.
can i make this as a bundt cake?
I think a couple people further down in the comment thread have done that with good results.
Sorry but “yield” is not helpful.
How many does this serve?
Thanks
It all depends on how big/small the pieces are, and it will definitely vary depending on who is cutting and serving. I would say anywhere from 8-12.
My frosting was soooo soupy. Top layer was sliding off when I turned my back to it and I caught it by chance. Hopefully it tastes good it’s a birthday cake!
I just made my frosting and it’s very soupy as well. I added a full extra cup of powdered sugar and it’s still soupy. I’m concerned that it’ll be too sugary if I continue to add more. It’s not “light and fluffy” after beating in the heavy cream (as suggested by the recipe). I’m crossing my fingers. This is for my boss’s birthday tomorrow.
Mine was the same. Tasted great but the whole thing feel apart. Any thoughts on why? I would love to make it again.
There could be a couple different reasons – do you feel like the cake was underbaked? Could it have used a few more minutes in the oven?
The Cake was tasty but dense and tough. I didn’t overmix. I spoon my flour into a measuring cup, then sift. I followed your instructions as to whipping, even though it was more than I even whip a cake before. Do you have any suggestions as to what may have happened?
I’m not sure, Nancy – I’ve never sifted the flour for this (and I measure a little differently than that) so that might have been a factor.
This was a great cake! I made it for a birthday, and it was a crowd pleaser. My only note is that I used 3 1/2 cups of powdered sugar instead of the original 4 1/2 cups the recipe called for. It resulted in a slightly more tart frosting, that I personally enjoyed better than the sweeter version. Other than that, it was flawless!
My cake came out very dense almo s t felt like pound cake. GreT flavor but not a good cake.
Hi I want to make this today because I always love and trust your recipes and always get amazing results!!!! Do you think this would be ok to stack into tiers? Or too soft. Trying to make a two tiered lemon cake out of two double layered cakes. Thanks!!
Yes, I think it should be ok!
UPDATE! I made 3 batches of this (worried about confusing baker’s percentages/not big enough mixer etc). 1 batch was for both layers of smaller 9 inch tier and then 2 batches were for each layer of larger 12 inch lower tier. THIS CAKE WAS AMAZING. All batches somehow were baked perfectly in 35 minutes. SO GREAT. I wish I could post a picture here to show you how great it came out– we decorated with candy and lemon slices for my boss’ big birthday party haha.
THANK YOU!
I want to make 10 or 12″ layers would you suggest double recipe and make 2 layers? Do you think it will cook and layer as yours did? Did you double the recipe or make 2 single batches?
Made this wonderful cake for my husbands birthday!
He loved it! I’m a chocolate cake lover but this cake is so good and yummy tasting! So refreshing for the summer months when blueberries are in season! Will definitely make it again! I highly recommend trying this recipe
Absolutely delicious!! My favorite cake I’ve made so far
Made this cake for my brother for Father’s Day. It was my second attempt. First was a different recipe that had no lemon flavor and was stuck in the pan. Found your recipe and it was a massive hit. I could tell because the whole family was completely silent eating it! The two year old nephew had to have two pieces. We loved it! Could not have been yummier!