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–+ servings

Lemon Blueberry Cake

This lemon blueberry cake is soft, tender, and bursting with fresh citrus flavor and juicy berries. Finished with a creamy lemon-kissed cream cheese frosting, it’s a bright and elegant dessert perfect for spring and summer gatherings.
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Prep Time 25 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour
Course Baked Goods, Cakes, Dessert, Holiday, Sweet Treats
Cuisine American
Servings 12 servings
Calories 480 kcal

Ingredients
  

  • 3 cups cake flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup buttermilk room temperature
  • 1/3 cup lemon juice fresh
  • 1 cup unsalted butter softened
  • 1 3/4 cups granulated sugar
  • 2 tbsp lemon zest
  • 2 tsp vanilla extract
  • 4 eggs large, room temperature
  • 2 cups blueberries fresh
  • 2 tsp cake flour for coating berries
  • 3/4 cup unsalted butter softened (frosting)
  • 12 oz cream cheese softened
  • 1 1/2 tsp lemon juice fresh (frosting)
  • 4 1/2 cups powdered sugar up to 5 1/2 cups
  • 1 tbsp whipping cream as needed

Instructions
 

  • Preheat oven to 350°F and prepare baking pans.
  • Whisk together dry ingredients in a bowl.
  • Combine buttermilk and lemon juice; set aside.
  • Cream butter, sugar, and zest until light. Add vanilla and eggs one at a time.
  • Alternate adding dry and wet ingredients, mixing gently.
  • Toss blueberries with flour and fold into batter.
  • Bake 25–35 minutes until a toothpick comes out clean.
  • Cool completely before frosting.
  • Beat frosting ingredients until smooth and spread over cake.

Notes

Tossing blueberries in flour helps prevent them from sinking. Chill cake layers before frosting for best results.

Nutrition

Calories: 480kcal
Keyword blueberry cake, cream cheese frosting, fruit cake, Lemon Cake, spring dessert
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