Lemon Blueberry Cake

lemon cake

Lemonade is the ultimate summer flavor. Add some fresh blueberries and you’ve got a seasonal stand-out. Add cream cheese frosting and it’s unstoppable. Although I think most desserts need to have chocolate in them, my fiance prefers fruit-flavored sweets.This layered cake was a treat that we both enjoyed and it’s perfect for a 4th of July party! Your taste buds will be seeing fireworks as they burst with flavor.


The recipe makes enough batter for a three-layered cake or a two-layered cake with some cupcakes. I decided to go the cupcake route to add some variety. Topped with creamy icing, the dense, moist cake makes for a refreshing summer treat.


Lemon Blueberry Cake


For the cake:

  • 1 cup unsalted butter, room temperature
  • 1 1/4 cups sugar
  • 1/2 cup brown sugar
  • 4 eggs, room temperature
  • 1 Tbsp. vanilla
  • 3 cups flour
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1 cup buttermilk
  • zest and juice of 3 lemons
  • 1 1/2 cups blueberries (if you use frozen, do not thaw!)
  • 1 Tbsp. flour

For the frosting:

  • 8 oz. cream cheese, room temperature
  • 1/2 cup unsalted butter, softened to room temperature
  • 3 1/2 cups powdered sugar
  • 1 Tbsp. heavy cream
  • 1 tsp. vanilla extract


Make the cake:

  1. Preheat oven to 350F. Spray 9″ cake pans with cooking spray and/or line muffin pan. Set aside.
  2. Using a standing mixer, beat the butter on high until creamy, about 1 minute. Add sugars and beat on medium-high speed until creamed, about 2-3 minutes. Beat in eggs and vanilla on medium speed for about 2 minutes, until combined. Set aside.
  3. In a large bowl, whisk together flour, baking powder and salt. Gradually add to butter mixture and beat on low until incorporated. Add milk, lemon zest and lemon juice and stir lightly until combined. Set aside.
  4. In a small bowl, toss blueberries with 1 Tbsp. of flour and gently fold into batter. Do not over mix, or the cake will be too dense.
  5. Spoon batter into prepared pans. Bake cake layers for about 25 minutes, until a toothpick comes out clean. If you chose to make cupcakes, bake those by themselves for about 10 minutes. Let cool completely before frosting.

For the frosting:

  1. Beat cream cheese and butter together on medium speed for 3 minutes, until no lumps remain.
  2. Gradually add powdered sugar while mixing on low speed until frosting thickens. Add cream, vanilla and salt and stir on low until combined, then increase speed to high and beat for 3 minutes.
  3. If frosting is too thick, add additional tablespoon of cream.

To assemble:

  1. If the cake layers did not come out with a level surface, use a serrated knife to trim the tops off until they are flat.
  2. Place 1 layer on your cake stand or plate. Evenly cover with frosting. Top it with the second layer, more frosting and then the third layer. Finish by frosting the top and the sides.
  3. Garnish with blueberries or lemon slices, if desired.