Simple Lemon Blueberry Cake
This simple lemon blueberry cake is soft, fresh, and bursting with bright citrus flavour and juicy blueberries. Paired with a smooth, tangy cream cheese frosting, it’s the perfect cake for spring, summer, or any time you want something light and delicious.
Whether you’re baking for a birthday, brunch, or just because, this cake is easy to make and always a crowd favourite!
I recently made this cake for Easter dessert for my family dinner, and everyone loved it! It has definitely become one of my favourite Spring desserts.
Why You’ll Love This Cake
- Soft, fluffy lemon cake layers
- Packed with fresh blueberries
- Perfect balance of sweet + tangy
- Easy, no-fuss cream cheese frosting
- Great for beginners and experienced bakers alike
Simple Lemon Blueberry Cake Ingredients
Lemon Blueberry Cake
- All-purpose flour: all-purpose is all you need.
- Baking powder and Baking soda: enhance the rise of the cake.
- Salt: flavour enhancer.
- Butter: cream butter and sugar together for a soft, airy base. Not too much butter, however, there is about 6 tbsp of oil in the recipe as well.
- Sugar: adds sweetness.
- Eggs: provide structure.
- Fresh lemon juice and zest: for the freshest lemon flavour.
- Vanilla extract: boosts flavour.
- Buttermilk: for moisture. Can substitute regular whole milk if you don’t have buttermilk.
- Blueberries: I recommend using fresh blueberries because frozen ones can let off too much moisture, not to mention dye the batter purple.
Cream Cheese Frosting
- Cream cheese: the base of the frosting, which adds a little tang.
- Unsalted butter: adds to the consistency of the frosting.
- Powdered sugar: a sweetener.
- Vanilla extract: adds flavour.
- Pinch of salt: adds flavour.
Instructions
1. Prep
Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper. You could also use these parchment paper rounds, which are super convenient.
2. Mix Dry Ingredients
In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream Butter & Sugar
Using a handheld or stand mixer with a paddle attachment, beat the butter on high until smooth and creamy, about 1 minute. Add granulated sugar and beat on medium-high speed until combined, about 2 minutes. Add the oil and beat until combined and light and creamy, about 3 more minutes.
4. Add Wet Ingredients
On medium speed, mix in eggs one at a time and vanilla extract. Scrape down the sides and bottom of the bowl as needed.
5. Combine
Add the dry ingredients to the wet mixture and mix on low speed just until combined. Pour in the milk, lemon zest, and lemon juice, mixing gently until everything is incorporated. The batter will be thick—be careful not to overmix.
6. Add Blueberries
Toss blueberries with 1 tbsp flour, then gently fold into the batter.
7. Bake
Divide batter evenly between pans. Bake for 22-28 minutes or until a toothpick comes out clean. Remove from the oven and allow to cool completely in the pan before assembling and frosting.
Cream Cheese Frosting
On medium speed, beat cream cheese and butter until smooth, about 3 minutes. On low speed, add powdered sugar, vanilla, and salt. Turn the mixer up to high and beat until creamy and fluffy, about 3 more minutes.
Assemble the Cake
Using a large serrated knife, trim a thin layer off the tops of the cakes to create flat, even surfaces. Place one layer on your cake stand and spread an even layer of cream cheese frosting on top. Add the second layer, frost again, then place the third layer on top. Finish by spreading frosting over the top and around the sides. I like to use a large flat offset icing spatula. Garnish with blueberries or lemon slices if desired. Chill the cake until ready to serve.
Tips for Success
- Tossing blueberries in flour keeps them from sinking
- Use room temperature ingredients for a smooth batter
- Don’t overmix—this keeps the cake soft and fluffy
- You can swap raspberries for the blueberries 1:1 and toss them in the tbsp of flour before adding for a raspberry version!
Lemon and blueberry are often called a “perfect pairing” because the bright, tangy citrus balances the sweet, juicy flavour of blueberries so well. This classic combination shines in baking, creating a fresh, vibrant, slightly jammy flavour that works beautifully in muffins, cakes, breads, and scones.
If you frosted the cake with cream cheese frosting, then yes, it should be refrigerated. Store the cake in an airtight container or cake carrier in the fridge for up to 5 days. You can leave it at room temperature for 1–2 days if it’s unfrosted or has a buttercream-style frosting and your kitchen isn’t too warm.
❄️ Best Serving Tip:
Let the cake sit at room temperature for about 20–30 minutes before serving—this softens the texture and enhances the flavour.
Simple Blueberry Cake
A soft and fluffy lemon blueberry layer cake bursting with fresh citrus flavor and juicy blueberries, finished with a tangy cream cheese frosting. Perfect for spring gatherings, birthdays, and summer desserts.
Ingredients
- 3 cups all-purpose flour sifted
- 2 tsp baking powder
- ½ tsp bking soda
- ½ tsp salt
- ½ cup unsalted butter room temperature
- 1 ¾ cups granulated sugar
- 6 tbsp oil vegetable, canola, avocado, olive or coconut oil
- 4 large eggs room temperature
- 1 tbsp vanilla extract pure
- ¾ cup buttermilk* room temperature
- ½ cup lemon juice (3-4 lemons)
- 2 tbsp lemon zest (3 large lemons)
- 1 ½ cups blueberries fresh
- 1 tbsp flour all-purpose
Cream Cheese Frosting
- 8 oz cream cheese softened
- ½ cup butter or margarine softened
- 2 tsp vanilla extract
- 4 cups icing sugar sifted
Instructions
-
Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
-
n a bowl, whisk together flour, baking powder, baking soda, and salt.
-
Using a handheld or stand mixer with a paddle attachment, beat the butter on high until smooth and creamy, about 1 minute. Add granulated sugar and beat on medium-high speed until combined, about 2 minutes. Add the oil and beat until combined and light and creamy, about 3 more minutes.
-
On medium speed, mix in eggs one at a time and vanilla extract. Scrape down the sides and bottom of the bowl as needed.
-
Add the dry ingredients to the wet mixture and mix on low speed just until combined. Pour in the milk, lemon zest, and lemon juice, mixing gently until everything is incorporated. The batter will be thick—be careful not to overmix.
-
Toss blueberries with 1 tbsp flour, then gently fold into the batter.
-
Divide batter evenly between pans. Bake for 22-28 minutes or until a toothpick comes out clean. Remove from the oven and allow to cool completely in the pan before assembling and frosting.
Cream Cheese Frosting
-
On medium speed, beat cream cheese and butter until smooth, about 3 minutes. On low speed, add powdered sugar, vanilla, and salt. Turn the mixer up to high and beat until creamy and fluffy, about 3 more minutes.
-
Using a large serrated knife, trim a thin layer off the tops of the cakes to create flat, even surfaces. Place one layer on your cake stand and spread an even layer of cream cheese frosting on top. Add the second layer, frost again, then place the third layer on top. Finish by spreading frosting over the top and around the sides.(A large offset spatula works great for this.) Garnish with blueberries or lemon slices if desired. Chill the cake until ready to serve.
Recipe Notes
* Can substitute regular whole milk if you don’t have buttermilk.
- Be sure to cover your cake. I like to use a cake carrier or covered cake stand.
With Cream Cheese Frosting
- Yes, refrigerate.
- Cream cheese frosting is perishable and needs to stay cold.
- Store the cake in an airtight container in the fridge for up to 4 days.
🍰 Without Cream Cheese Frosting
- You can leave it at room temperature for 1–2 days if:
- It’s unfrosted or has a buttercream-style frosting
- Your kitchen isn’t too warm
❄️ Best Serving Tip
- Let the cake sit at room temperature for about 20–30 minutes before serving—this softens the texture and enhances the flavour.
Did you make this recipe?
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