I always start craving lemon desserts as soon as the weather begins warming up. There’s something about the combination of bright lemon flavor and juicy blueberries that feels perfect for spring and summer. This cake has quickly become one of my favorites because it looks impressive but still feels homemade and approachable.

The lemon cake layers are soft, moist, and packed with fresh citrus flavor, while the blueberries add little bursts of sweetness throughout every slice. Finished with a creamy lemon cream cheese frosting, this cake is perfect for birthdays, brunches, baby showers, Easter gatherings, or anytime you want a dessert that feels fresh and seasonal.

Also try this Cranberry Orange Scones

Why You Will Love This Recipe

• Soft, moist lemon cake layers.
• Fresh blueberries in every bite.
• Tangy lemon cream cheese frosting.
• Great for spring and summer celebrations.
• Can be made ahead of time.

What You Will Need

Three 6-inch cake pans or two 8-inch cake pans.

Parchment paper for easy cake removal.

Mixing bowls.

Stand mixer or hand mixer.

Cooling rack.

Offset spatula for frosting.

Ingredients

For the Lemon Blueberry Cake

• 2 cups all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1½ cups granulated sugar
• 1 tablespoon lemon zest
• ⅓ cup unsalted butter, softened
• ¼ cup vegetable oil
• 3 large eggs
• 2 teaspoons vanilla extract
• ½ cup whole milk
• ⅓ cup fresh lemon juice
• 1 cup fresh blueberries, halved
• 2 teaspoons all-purpose flour, for coating blueberries

For the Lemon Cream Cheese Frosting

• ¾ cup unsalted butter, softened
• 6 cups powdered sugar
• 2 teaspoons fresh lemon juice
• 12 ounces full-fat cream cheese, softened
• Pinch of salt

Optional Garnish

• Fresh blueberries
• Thin lemon slices

How to Make Lemon Blueberry Cake

1. Preheat the oven to 350°F. Grease and line your cake pans with parchment paper.
2. In a measuring cup, combine the milk and lemon juice. Set aside while you prepare the batter.
3. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Place the sugar and lemon zest in a mixing bowl. Rub them together with your fingertips until fragrant.
5. Add the softened butter and beat until light and fluffy. Mix in the vegetable oil until smooth.
6. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
7. Alternate adding the flour mixture and lemon milk mixture, beginning and ending with the dry ingredients. Mix just until combined.
8. Toss the blueberries with the 2 teaspoons of flour. Gently fold them into the batter.
9. Divide the batter evenly between the prepared cake pans.
10. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
11. Cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

How to Make the Lemon Cream Cheese Frosting

1. Beat the butter until very light and creamy.
2. Gradually mix in the powdered sugar until incorporated.
3. Add the lemon juice and mix until smooth.
4. Add the cream cheese and salt. Beat until creamy and fully combined.

Assemble the Cake

1. Level the cooled cake layers if needed.
2. Place the first cake layer onto a serving plate and spread an even layer of frosting on top.
3. Repeat with the remaining layers.
4. Frost the outside of the cake with the remaining frosting.
5. Decorate with fresh blueberries and lemon slices if desired.
6. Refrigerate for 30 minutes before slicing for cleaner cuts.

Tips

• Tossing the blueberries in flour helps keep them evenly distributed throughout the cake.
• Use fresh lemons for the best flavor.
• Make sure all refrigerated ingredients are at room temperature before starting.
• Chill the cake briefly before serving for easier slicing.

Storage

Store the cake covered in the refrigerator for up to 5 days.

Let it sit at room temperature for about an hour before serving for the best texture and flavor.

Cake layers can be baked ahead and frozen for up to 2 months.

Print Recipe

Lemon Blueberry Cake

Lemon Blueberry Cake with Cream Cheese Frosting

Author: Balanced Healthy Meals

Prep Time 25 mins Cook Time 40 mins

Servings: 15

Description

This Lemon Blueberry Cake features moist lemon cake layers filled with fresh blueberries and topped with creamy lemon cream cheese frosting for the perfect spring dessert.

Ingredients

Servings

Lemon Blueberry cake

• 2 cups all-purpose flour
• 1½ teaspoons baking powder
• teaspoon baking soda
• ½ teaspoon salt
• 1½ ½ cups granulated sugar
• 1 tablespoon lemon zest
• ⅓ cup unsalted butter, softened
• ¼ cup vegetable oil
• 3 large eggs
• 2 teaspoons vanilla extract
• ½ cup whole milk
• ⅓ cup fresh lemon juice
• 1 cup fresh blueberries, halved
• 2 teaspoons all-purpose flour, for coating blueberries

Lemon Cream Cheese Frosting

• ¾ cup unsalted butter, softened
• 6 cups powdered sugar
• 2 teaspoons fresh lemon juice
• 12 ounces full-fat cream cheese, softened
• Pinch of salt

Instructions

1. Preheat the oven to 350°F. Grease and line your cake pans with parchment paper.
2. In a measuring cup, combine the milk and lemon juice. Set aside while you prepare the batter.
3. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Place the sugar and lemon zest in a mixing bowl. Rub them together with your fingertips until fragrant.
5. Add the softened butter and beat until light and fluffy. Mix in the vegetable oil until smooth.
6. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
7. Alternate adding the flour mixture and lemon milk mixture, beginning and ending with the dry ingredients. Mix just until combined.
8. Toss the blueberries with the 2 teaspoons of flour. Gently fold them into the batter.
9. Divide the batter evenly between the prepared cake pans.
10. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
11. Cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
12. Beat the butter until very light and creamy.
13. Gradually mix in the powdered sugar until incorporated.
14. Add the lemon juice and mix until smooth.
15. Add the cream cheese and salt. Beat until creamy and fully combined.
16. Level the cooled cake layers if needed.
17. Place the first cake layer onto a serving plate and spread an even layer of frosting on top.
18. Repeat with the remaining layers.
19. Frost the outside of the cake with the remaining frosting.
20. Decorate with fresh blueberries and lemon slices if desired.
21. Refrigerate for 30 minutes before slicing for cleaner cuts.

Keywords: lemon blueberry cake