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Lemon Blueberry Cake: The Ultimate Zesty Summer Treat

A delicious sliced Lemon Blueberry Cake with cream cheese frosting and fresh berries.
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This Lemon Blueberry Cake features a moist, tender lemon cake dotted with juicy blueberries and topped with a creamy lemon-kissed cream cheese frosting. It’s bright, fresh, and perfect for celebrations or a sweet summer dessert.

Ingredients

Scale
  • 3 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup buttermilk (room temperature)
  • 1/3 cup freshly squeezed lemon juice
  • 1 cup unsalted butter (softened)
  • 1 3/4 cups granulated sugar
  • 2 tablespoons lemon zest
  • 2 teaspoons vanilla extract
  • 4 large eggs (room temperature)
  • 2 cups fresh blueberries
  • 2 teaspoons cake flour (for coating blueberries)
  • Cream Cheese Frosting
  • 1/2 cup unsalted butter (softened)
  • 8 oz brick-style cream cheese
  • 1 teaspoon freshly squeezed lemon juice
  • 3–4 cups powdered sugar (sifted)
  • 1 tablespoon whipping cream (as needed)

Instructions

1. Preheat the oven to 350°F (180°C). Grease and flour a 9×13-inch baking pan.

2. In a medium bowl sift together the cake flour, baking powder, baking soda, and salt. Whisk and set aside.

3. In another bowl combine the buttermilk and freshly squeezed lemon juice and set aside.

4. In a large bowl beat together the butter, sugar, and lemon zest until light and fluffy, about 2–3 minutes.

5. Beat in the vanilla extract, then add the eggs one at a time, mixing well after each addition.

6. With the mixer on low speed, beat about one-third of the flour mixture into the butter mixture, then mix in half of the milk and lemon juice mixture. Repeat the process and finish with the remaining flour mixture. Do not overmix.

7. Toss the blueberries with the 2 teaspoons of flour, then gently fold them into the batter.

8. Pour the batter into the prepared pan and bake for about 30–35 minutes, or until a toothpick inserted in the center comes out clean.

9. Allow the cake to cool completely before frosting.

10. For the frosting, beat the butter until soft, then mix in the cream cheese. Add lemon juice and powdered sugar gradually until smooth and creamy. Add whipping cream if needed for desired consistency.

11. Spread the frosting over the cooled cake and optionally decorate with fresh blueberries or lemon slices before slicing and serving.

Notes

If you don’t have cake flour, substitute by mixing 2 2/3 cups all-purpose flour with 1/3 cup cornstarch and sift together three times.

Use room temperature butter, eggs, and buttermilk for the best texture.

Fresh blueberries are recommended because frozen berries can sink and bleed color into the batter.

You’ll need about 3 large lemons for the zest and juice.

Store leftover cake in an airtight container in the refrigerator for up to 4 days.

Nutrition

Find it online: https://paulakitchen.com/lemon-blueberry-cake/