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Lemon Blueberry Cake

Lemon blueberry layer cake with a moist golden crumb and sweet-tart lemon cream cheese frosting. Fold fresh blueberries through the batter and finish with a quick lemon glaze for a tall, bakery-style summer lemon cake.
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Prep Time 30 minutes
Cook Time 35 minutes
cooling 1 hour
Total Time 2 hours 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the lemon blueberry cake
  • 2.5 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 1 lb butter (2 sticks), softened
  • 1.75 cup granulated sugar
  • 4 eggs large
  • 2 tbsp lemon zest
  • 3 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup whole milk or buttermilk
  • 2 cup fresh blueberries tossed in 1 tablespoon flour
  • 1 tbsp all-purpose flour for tossing with blueberries
For the lemon cream cheese frosting and glaze
  • 16 oz cream cheese softened
  • 1 lb butter (2 sticks), softened
  • 4 cup powdered sugar
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 cup powdered sugar for lemon glaze
  • 2 tbsp fresh lemon juice for lemon glaze
  • 1 fresh blueberries for garnish
  • 1 lemon glaze drizzle and garnish

Equipment

  • 2 sheet pan
  • 1 stand mixer

Method
 

Bake the lemon blueberry cake layers
  1. Preheat the oven to 350°F and grease two 9-inch round pans. Set aside so the pans are ready for batter.
  2. In a bowl, beat the butter and granulated sugar until fluffy. Continue until the mixture looks lighter in color and smoother.
  3. Add the eggs one at a time, then mix in the lemon zest, lemon juice, and vanilla extract. Beat until the batter turns uniform.
  4. Alternately add the flour mixture and the whole milk or buttermilk, mixing just until combined after each addition. Stop as soon as no dry flour streaks remain.
  5. Toss the fresh blueberries with 1 tablespoon flour, then fold them into the batter gently. Use a light touch so the berries don’t burst.
  6. Divide the batter between the two pans and bake for 32–35 minutes at 350°F. The cakes are done when the centers spring back lightly and a toothpick comes out mostly clean.
  7. Cool the cakes completely in the pans. Let them rest for 1 hour before frosting for clean layers and less slipping.
Make the lemon cream cheese frosting
  1. Beat the cream cheese and butter until smooth. Mix until there are no lumps and the texture looks glossy.
  2. Add the powdered sugar, fresh lemon juice, and lemon zest, then beat until fluffy. Stop to scrape the bowl so everything blends evenly.
Assemble and garnish
  1. Place one cooled cake layer on a serving plate and fill with lemon cream cheese frosting. Spread the frosting to the edges for a stable stack.
  2. Add the second cake layer and frost the top and sides with the remaining frosting. Smooth the surface so it’s ready for the berry pile.
  3. Pile fresh blueberries on top, then drizzle with a simple lemon glaze made from 1 cup powdered sugar and 2 tablespoons lemon juice. Aim for ribbon-like drizzles across the berries.
  4. Scatter extra lemon zest over the top and serve. Keep any slices chilled until ready to eat.

Notes

For the cleanest layer cake, cool the baked layers fully (1 hour) before frosting and chilling the assembled cake for 30 minutes if your kitchen is warm. Store leftovers covered in the refrigerator for up to 4 days; freezing is not recommended due to the berries and frosting texture. For a lighter option, you can use low-fat cream cheese and reduce the butter by 25% while keeping the frosting stable.