This post may contain affiliate links. Please read our disclosure policy.

Light, fluffy, moist lemon cake with with fresh blueberries with a sweet cream cheese frosting. This is the best lemon blueberry cake recipe!

Light, fluffy, moist lemon cake with with fresh blueberries with a sweet cream cheese frosting. This is the best lemon blueberry cake recipe!

One of my favorite things to bake is a homemade cake, especially for birthdays. When my son, Carson, was turning 5 years old, I told him he could have any cake in the world and he asked for a blueberry cake.

I had never attempted to make a homemade blueberry cake but I made him the most delicious homemade blueberry lemon cake and he loved it! Now it is time to share the recipe with you!

Light, fluffy, moist lemon cake with with fresh blueberries with a sweet cream cheese frosting. This is the best lemon blueberry cake recipe!

I have so many popular cake recipes on Modern Honey from my Lemon Olive Oil Cake to my Lemon Raspberry Cake made with fresh raspberries and a cream cheese frosting and my simple Citrus Sheet Cake made with fresh lemon, orange, and lime. I have over 50 cake recipes on Modern Honey for you to choose from! This lemon blueberry cake recipe may become one of your absolute favorites.

I am going to share all of my tips and tricks for making the best homemade cakes. For this lemon berry cake, I like to use a mix of oil and buttermilk to create a super moist cake with a tender crumb. Say goodbye to dry cakes! Plus the fresh blueberries add the perfect amount of moisture.

Light, fluffy, moist lemon cake with with fresh blueberries with a sweet cream cheese frosting. This is the best lemon blueberry cake recipe!

Ingredients:

Oil — I would suggest using canola, vegetable or olive oil in this cake recipe.

Eggs — use large eggs

Buttermilk — this adds a tender texture but you can also substitute with whole milk.

 Fresh Lemon Juice — the freshly squeezed lemon juice gives the cake the perfect amount of bright, fresh flavor and tang.

Fresh Lemon Zest — the zest is the freshness powerhouse in this cake. I would suggest using a zester and zesting the lemon before squeezing the juice.

 Sugar — use granulated sugar or super fine granulated sugar.

Flour — use all-purpose or cake flour.

Baking Powder — this leavening agent gives the cake loft when baking in the oven.

Baking Soda — an important leavening agent to give the cake the perfect light texture.

Salt — brings out the flavor of the ingredients.

Fresh Blueberries — use fresh, firm blueberries.

Light, fluffy, moist lemon cake with with fresh blueberries with a sweet cream cheese frosting. This is the best lemon blueberry cake recipe!

Lemon Cream Cheese Frosting:

This is the best lemon cream cheese frosting and is super simple to make. Homemade frosting makes all of the difference!

 Butter — use salted softened butter.

Cream Cheese — use softened cream cheese for easier creaming.

Powdered Sugar — add more powdered sugar for a stiffer consistency.

Fresh Lemon Juice — add more lemon juice for a brighter lemon flavor.

Lemon Zest — if you want an extra burst of lemon, add more lemon zest.

Expert Tip:

  • Toss the fresh blueberries in 2 Tablespoons of flour before adding to the cake batter to keep the blueberries from sinking to the bottom of the cake.
  • For extra lemon flavor, add a layer of lemon curd on each layer or on the top of the cake.
Light, fluffy, moist lemon cake with with fresh blueberries with a sweet cream cheese frosting. This is the best lemon blueberry cake recipe!

How to make the Best Lemon Blueberry Cake:

  1. In a large mixing bowl, add canola oil, eggs, buttermilk, fresh lemon juice, and lemon zest. Mix together for 2 minutes. If you don’t have buttermilk, you can make homemade buttermilk by mixing whole milk and 2 Tablespoons of white vinegar. Let stand for at least 10-15 minutes to let it curdle before adding it to the batter.
  2. Add sugar, flour, baking powder, baking soda, and salt. Don’t overmix the cake batter. In a small bowl, toss fresh blueberries with a touch of flour to make sure the blueberries don’t sink to the bottom of the cake. Carefully fold in the blueberries to the cake batter.
  3. Prepare cake pans. I prefer to use three 8-inch or 9-inch cake pans. This way you get more filling or frosting and the cakes bake faster since they are thinner. You can use parchment paper rounds and also spray with a non-stick cooking spray.
  4. Bake until toothpick comes out clean in the center. Always set the timer for the lowest suggested baking time and check your cake layers. You can always add more baking time.
  5. To make the lemon frosting, bring the butter and cream cheese to room temperature. This will help to ensure the frosting is completely smooth. Whip for 3-4 minutes before adding the powdered sugar, lemon juice, and lemon zest.
  6. Garnish with fresh blueberries and lemon slices.
Light, fluffy, moist lemon cake with with fresh blueberries with a sweet cream cheese frosting. This is the best lemon blueberry cake recipe!

Cake Baking Tools:

My favorite cake pans are the USA cake pans. I use two 9-inch cake pans or three 8-inch cake pans or depending on how many layers I want to do.

I love to use an angled spatula when frosting the homemade lemon blueberry cake.

Storage:

Since this lemon blueberry cake is made with cream cheese frosting, it doesn’t need to be refrigerated after two hours of being out at room temperature. You can also freeze this cake in an air-tight container. You can use this plastic cake container to keep it covered.

POPULAR CAKE RECIPES:

Light, fluffy, moist lemon cake with with fresh blueberries with a sweet cream cheese frosting. This is the best lemon blueberry cake recipe!

Pin this now to find it later

Pin It
5 from 48 votes

Lemon Blueberry Cake

By: Modern Honey® – www.modernhoney.com
Light, fluffy, moist lemon cake with with fresh blueberries with a sweet cream cheese frosting. This is the best lemon blueberry cake recipe!
Prep Time: 25 minutes
Cook Time: 22 minutes
30 minutes
Servings: 16

Ingredients  

  • 1 cup Oil (canola, vegetable, olive)
  • 3 large Eggs
  • 1 1/3 cups Buttermilk
  • 2 Tablespoons Fresh Lemon Zest
  • 1 Tablespoon Fresh Lemon Juice *
  • 2 cups Sugar
  • 2 cups Flour (plus 2 Tablespoons for tossing with blueberries)
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 1/2 cups Fresh Blueberries

Lemon Cream Cheese Frosting:

  • 1/2 cup Salted Butter (softened)
  • 8 ounce pkg. Cream Cheese (softened)
  • 5 cups Powdered Sugar *
  • 1/2 teaspoon Fresh Lemon Zest
  • 1 Tablespoon Fresh Lemon Juice

Instructions 

  • Preheat oven to 325 degrees. In a large mixing bowl, add oil, eggs, buttermilk, lemon juice, and lemon zest. Cream for 2 minutes. 
  • In large bowl, add sugar, flour, baking powder, baking soda, and salt. Stir into egg mixture and fold.
  • In a small bowl, carefully toss blueberries with 2 Tablespoons of flour to coat them to keep them from sinking to the bottom of the cake. Fold flour coated blueberries into the batter.
  • Spray three 8-inch or three 9-inch cake pans with nonstick cooking spray. You can also use two 9-inch pans but the baking time will be longer. Place batter into baking pans. If using three 8-inch pans, bake for 20-26 minutes or until toothpick comes out clean. If using three 9-inch pans, bake for 19-23 minutes. If using two 9-inch pans, bake for 30-36 minutes. Cool.

Lemon Cream Cheese Frosting:

  • In a large bowl, cream together butter and cream cheese for 4-5 minutes until light and fluffy, scraping sides of bowl often. Add powdered sugar, lemon juice, and lemon zest and cream together. Chill.

To assemble cake:

  • Remove cakes from pan. Spread frosting on top of one cooled cake layer. Place other cooled cake layer on top and spread frosting all over. Garnish with fresh blueberries and lemon slices.

Notes

Lemon Flavor:

For my lemon flavor, you may add a touch of lemon extract or lemon emulsion

 

Storage:

Since this lemon blueberry cake is made with cream cheese frosting, it doesn’t need to be refrigerated after two hours of being out at room temperature. You can also freeze this cake in an air-tight container.
  • For a stiffer frosting, use 5 1/2 to 6 cups of powdered sugar

Nutrition

Calories: 558kcal, Carbohydrates: 78g, Protein: 4g, Fat: 26g, Saturated Fat: 8g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 12g, Trans Fat: 0.3g, Cholesterol: 67mg, Sodium: 306mg, Potassium: 118mg, Fiber: 1g, Sugar: 65g, Vitamin A: 459IU, Vitamin C: 3mg, Calcium: 60mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Servings: 16
Calories: 558
Keyword: lemon blueberry cake
Like this? Leave a comment below!Jump to Comments

Hi, I'm Melissa Stadler!

I am an Award-Winning Recipe Creator. Cover of Food Network Magazine. Two-Time Pillsbury Bake-Off Finalist. I am passionate about sharing the best recipes so you have success in the kitchen!

You Might Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




30 Comments

  1. 5 stars
    My favorite dessert is CAKE! This was a hit! Served it to our study group and everyone loved, loved, loved this cake, Melissa you made me a RockStar!

    One step I would add is that it might help to use parchment paper rounds with the non-stick spray. The cake is so moist (so yummy) that mine was a bit hard to get out of the pans.

    Can’t wait to try my next Modern Honey recipe.
    Thank you for a beautiful cake that tastes amazing as well!

  2. Very moist. I made it using 3 nine inch pans, very pretty. I will add this cake to my rotation which is not something I do often.