Hello friends, Chef James here, welcoming you back into my kitchen at Tiramisucake.com. Today’s recipe is one of those cakes that feels like sunshine on a plate: Lemon Blueberry Cake. Light, moist, and dotted with juicy blueberries, this cake is finished with a creamy, slightly tangy frosting that brings everything together beautifully.
This is the kind of cake I love baking as soon as winter fades. The bright lemon aroma fills the kitchen, blueberries add pops of sweetness, and suddenly the whole house feels lighter. It’s perfect for spring celebrations, Easter brunch, baby showers, or anytime you want a dessert that’s fresh but still comforting.
Why You’ll Love This Lemon Blueberry Cake
- Incredibly soft and tender crumb
- Fresh lemon flavor that tastes bright, not sour
- Juicy blueberries in every bite
- Cream cheese frosting that’s smooth and lightly tangy
- Can be baked as a sheet cake or a layer cake
If you’re torn between a simple crowd-pleaser and a show-stopping dessert, this cake gives you both options.
Ingredients Overview
This recipe uses classic baking staples, with a few key ingredients that make all the difference.
For the Lemon Blueberry Cake
- Cake flour – Creates an extra-soft, delicate crumb
- Baking powder & baking soda – Balanced lift
- Salt – Enhances flavor
- Unsalted butter – Richness and structure
- Granulated sugar – Sweetness without heaviness
- Lemon zest & fresh lemon juice – Bright, natural citrus flavor
- Eggs – Structure and moisture
- Buttermilk – Keeps the cake tender
- Fresh blueberries – Juicy bursts of sweetness
For the Cream Cheese Frosting
- Cream cheese (brick-style) – Tangy and smooth
- Unsalted butter – Creaminess
- Powdered sugar – Sweetness and structure
- A touch of lemon juice – Just enough to complement the cake
Chef James tip: Fresh lemon juice and zest make a huge difference—skip bottled juice for the cleanest flavor.
How to Make Lemon Blueberry Cake (Step by Step)
- Preheat your oven to 350°F (180°C) and prepare your pans (9×13-inch pan or round cake pans).
- Sift together cake flour, baking powder, baking soda, and salt.
- In a small bowl, whisk buttermilk and lemon juice together and set aside.
- Cream butter, sugar, and lemon zest until light and fluffy.
- Beat in the eggs one at a time, followed by vanilla.
- Alternate adding dry ingredients and the milk mixture, mixing gently.
- Toss blueberries with a little flour, then fold them into the batter.
- Bake until the cake is set and springs back lightly when touched.
- Cool completely before frosting.
Frosting & Assembly Tips
- Beat butter and cream cheese until completely smooth
- Add powdered sugar gradually to avoid lumps
- Finish with a hint of lemon juice for balance
For a layer cake, chill the cake layers before frosting. This makes trimming, stacking, and decorating much easier. Apply a thin crumb coat, chill briefly, then finish frosting for a clean look.
Expert Baking Tips from Chef James
- Use cake flour for the softest texture
- Room-temperature ingredients mix more evenly
- Do not overmix once the flour is added
- Toss blueberries in flour to prevent sinking
- Chill layers before frosting for professional results
Frequently Asked Questions
Can I make this as cupcakes?
Yes! Bake for about 16–20 minutes.
Can I use frozen blueberries?
You can, but don’t thaw them first and expect a slightly longer bake time.
Is this cake very sweet?
No—the lemon keeps it fresh and balanced.
Can I make it ahead of time?
Absolutely. The cake actually tastes better the next day.
Can I freeze it?
Unfrosted layers freeze very well for up to 2 months.
Storage & Make-Ahead
- Store frosted cake in the refrigerator up to 4 days
- Bring to room temperature before serving
- Unfrosted cake layers can be frozen and thawed overnight
- Frosting can be made 1–2 days ahead
Final Thoughts from Chef James
Lemon Blueberry Cake is one of those recipes that never goes out of style. It’s fresh, soft, and endlessly adaptable—simple enough for a casual gathering, yet beautiful enough for a celebration. Every slice feels bright, comforting, and just a little bit special.
As always, follow basic food safety guidance from the USDA (https://www.fsis.usda.gov/) and take inspiration from trusted culinary sources like Food Network and Serious Eats. Bake it once, and I promise it’ll become a springtime favorite 🍋🫐🍰
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Lemon Blueberry Cake – Soft, Fresh, and Bursting With Spring Flavor
This lemon blueberry cake is the perfect spring dessert 🍋🫐
Moist, tender, and bursting with fresh blueberries, it’s layered with a lightly tangy cream cheese frosting that’s not too sweet. Ideal for birthdays, brunch, Easter, or any special occasion. Easy to make and guaranteed to impress!
👉 Save this recipe and bake it today!
- Total Time: 1 hour
- Yield: 1 9×13-inch or 2-layer 8-inch cake 1x
Ingredients
For the cake:
2½ cups cake flour
2½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
1¾ cups granulated sugar
2 tbsp lemon zest
4 large eggs
1 tsp vanilla extract
¾ cup buttermilk
¼ cup fresh lemon juice
1½ cups fresh blueberries
1 tbsp flour (for tossing blueberries)
For the frosting:
8 oz brick-style cream cheese, cold
½ cup unsalted butter, room temperature
3½ cups powdered sugar, sifted
1 tbsp fresh lemon juice
Instructions
1. Preheat oven to 350°F (180°C). Grease and line a 9×13-inch or two 8-inch round pans.
2. Sift together cake flour, baking powder, baking soda, and salt. Set aside.
3. In a small bowl, whisk buttermilk with lemon juice. Set aside.
4. Cream butter, sugar, and lemon zest until light and fluffy.
5. Add eggs one at a time, mixing well, then stir in vanilla.
6. Alternate adding the dry ingredients and lemon-buttermilk mixture, mixing just until combined.
7. Toss blueberries with 1 tbsp flour, then gently fold into the batter.
8. Pour batter into pans and bake for 30–35 minutes (round) or 35–40 minutes (sheet).
9. Cool completely before frosting.
10. Beat cream cheese and butter until smooth.
11. Gradually add sifted powdered sugar and lemon juice until creamy.
12. Frost cake, decorate as desired, and chill briefly before slicing.
Notes
Use cake flour for the lightest texture.
Room temperature eggs and butter create the smoothest batter.
Tossing blueberries in flour helps prevent them from sinking.
Chill frosted cake for clean slicing.
Store leftovers covered in the fridge for up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 34g
- Sodium: 230mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
