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Lemon Blueberry Cake Recipe

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This layered Lemon Blueberry Cake recipe is full of fresh blueberry goodness with the perfect lemon flavor for a delightful balanced taste.


Did I mention that I’ve been on a blueberry recipe kick lately? First, I shared my Blueberry Cupcakes with Cream Cheese Frosting, then I shared my Lemon Blueberry Preserves recipe and now this beautiful layered Lemon Blueberry Cake recipe.

Lemons and blueberries just go together like a cup of coffee and a sunrise. Actually, I heard this exact phrase in a song recently. I was on a road trip and scanning for radio stations when this song started playing. The man was singing about things that just go better together and the title of the song just so happens to be Better Together.

cream cheese frosted cake with blueberries and lemons

Hmm… this might be an idea for a coffee cup design. I’ll have to think about that!

Our daughter Morgan is quite the cake baker and quite the cake decorator. She recently baked a layered lemon blueberry cake for a coworker for her birthday. I’m not sure what recipe she used, but this is the one I’ve used.

The cake recipe is very similar to my Blueberry Cupcakes recipe. Same kind of consistency and same kind of sweet deliciousness.

Lemon Blueberry Cake Recipe

This recipe produces a layered cake. You could certainly modify it to create a sheet cake or even multiple layers.

This layered Lemon Blueberry Cake recipe is full of fresh blueberry goodness with the perfect lemon flavor for a delightful balanced taste.

Lemon Blueberry Cake

Yield: 1 - 8" layered cake

This Lemon Blueberry Cake is made in layers that are just bursting with fresh blueberries and just the right amount of lemon flavor. Your family will love this Lemon Blueberry Cake!

Ingredients

CAKE

  • 2 1/2 cups cake flour, plus 1 tbsp
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 2 tbsp lemon zest
  • 2 tsp vanilla extract
  • 2 large eggs, room temperature
  • 1 cup buttermilk, room temperature
  • 1/2 cup plain Greek yogurt
  • 2 tbsp lemon juice
  • 1 1/3 cups fresh blueberries

FROSTING

  • 3/4 cup unsalted butter, room temperature
  • 4 oz cream cheese, room temperature
  • 1/2 tsp salt
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 4 cups powdered sugar
  • 2 tsp lemon juice

Instructions

CAKE

  1. Preheat oven to 350F. Spray two 8" round cake pans with non-stick spray and line the bottom of the cake pans with parchment paper.
  2. In a medium bowl, whisk together all the cake flour except 1 tbsp, baking powder, baking soda, and salt.
  3. In the bowl of your stand mixer, beat butter and sugar on medium speed until light and fluffy. Add lemon zests and vanilla extract; beat until combined. Add the eggs one at a time, beating well after each egg.
  4. Combine the buttermilk, Greek yogurt, and lemon juice in a small bowl.
  5. Reduce mixer speed to low and add the flour mixture in 3 additions, alternating with the buttermilk mixture, making sure to begin and end with the flour mixture.
  6. Toss the blueberries with 1 tbsp of flour and gently fold into the batter.
  7. Divide the batter evenly between cake pans and smooth the batter with a spatula. Then tap pans sharply to help reduce air bubbles.
  8. Bake for 30-34 minutes or until the top and edges are golden and a toothpick inserted in the center comes out clean.
  9. Allow cakes to cool for 15 minutes in the pans on a wire rack. Invert cake onto wire racks to cool completely.

FROSTING

  1. Beat butter, cream cheese, and salt in a large mixer bowl on medium speed until smooth. (Or use your stand mixer.) Beat in lemon zest and vanilla.
  2. Reduce mixer speed to low and add powdered sugar one cup at a time. Beat until well incorporated, scraping down the sides of the bowl as needed. Add lemon juice and beat frosting on medium-high speed for 1-2 minutes or until light and airy.

ASSEMBLE

  1. Place one cake layer on cake plate or rotating cake stand. Use an offset spatula to spread frosting over the layer.
  2. Place the second cake layer on top of the first. Spread frosting over the top layer and over the sides of the cake using your offset spatula.
  3. Chill cake for 30 minutes before serving.
  4. OPTIONAL: Serve cake topped with fresh blueberries, lemon slices and fresh mint. Store leftovers covered in refrigerator and bring to room temperature before serving.



Notes

You can substitute froze blueberries for fresh. For best results, allow frozen blueberries to slightly thaw in a colander. Toss with flour before folding into batter.

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Nutrition Information:
Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 415Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 79mgSodium: 294mgCarbohydrates: 58gFiber: 1gSugar: 55gProtein: 3g

I hope you enjoyed this layered Lemon Blueberry Cake recipe. Lemons and blueberries have certainly become a family favorite flavor combination. I think your family will love it, too.

Til next time…

Pam Baker from The Birch Cottage

Be sure to pin this image to your favorite Pinterest board for easy access. Plus, it’s a great way to share ideas with family and friends!

cream cheese frosted cake with blueberries and lemons

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