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Lemon Blueberry Cake

Lemon blueberry layer cake with a moist golden crumb and fresh blueberries in every slice. Fluffy lemon cream cheese frosting is thick between layers, finished with a simple lemon glaze and a mountain of berries.
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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: 620
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, softened Soften to room temperature.
  • 1.75 cup granulated sugar
  • 4 large eggs
  • 2 tbsp lemon zest
  • 3 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup whole milk or buttermilk
  • 2 cup fresh blueberries Toss with 1 tablespoon flour before folding in.
  • 1 tbsp flour Reserved for tossing with blueberries (from the cake flour amount).
For the lemon cream cheese frosting
  • 16 oz cream cheese, softened
  • 1 lb butter, softened
  • 4 cup powdered sugar
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 cup fresh blueberries For garnish on top.
  • 1 cup powdered sugar For lemon glaze (1 cup powdered sugar).
  • 2 tbsp fresh lemon juice For lemon glaze (2 tablespoons lemon juice).
  • 1 tsp lemon zest For extra topping (scatter).

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Bake the lemon blueberry cake layers
  1. Preheat oven to 350°F, grease two 9-inch round pans, and set aside so the batter can go in right away.
  2. Beat butter and granulated sugar until fluffy, scraping the bowl once for even creaming.
  3. Add eggs and beat until smooth, then mix in lemon zest, fresh lemon juice, and vanilla extract until combined.
  4. Whisk all-purpose flour, baking powder, and salt together, then alternate mixing the dry mixture with whole milk or buttermilk into the butter-egg mixture just until incorporated.
  5. Toss fresh blueberries with 1 tablespoon flour, then fold the berries into the batter without overmixing to protect the berries.
  6. Divide batter between the two pans and bake for 32-35 minutes at 350°F, until the centers spring back and a toothpick comes out clean.
  7. Cool the cakes completely in the pans, then remove and cool fully again if needed for clean slicing and frosting.
Make the lemon cream cheese frosting
  1. Beat cream cheese and butter until smooth, with no lumps, for a thick spreadable frosting.
  2. Add powdered sugar, fresh lemon juice, and lemon zest, then beat until fluffy and evenly bright.
Assemble and finish
  1. Place one cooled cake layer on a serving plate, spread frosting over the top, then add the second layer and frost the outside edges.
  2. Pile fresh blueberries on top so they create a domed layer, then drizzle with lemon glaze made from powdered sugar and lemon juice.
  3. Scatter extra lemon zest over the top, slice to show the moist crumb with blueberries, and serve.

Notes

Pro tip: cool the layers completely before frosting—warm cake makes cream cheese frosting slide. Store covered in the refrigerator up to 4 days; freeze unfrosted layers up to 2 months (thaw in the fridge), and add berries fresh after thawing if possible. For a lighter version, use 1/3-less-fat cream cheese in the frosting while keeping the butter amount the same for a stable texture.