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Lemon Blueberry Cake

Lemon blueberry layer cake with a moist, tender crumb and fresh blueberries folded through the batter. Finished with thick lemon cream cheese frosting between layers and a bright lemon glaze over a blueberry-topped 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
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 cup butter, softened 2 sticks
  • 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 in 1 tbsp flour
  • 1 tbsp flour for tossing with blueberries
For the lemon cream cheese frosting
  • 16 oz cream cheese, softened
  • 1 cup butter, softened 2 sticks
  • 4 cup powdered sugar
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 cup powdered sugar for lemon glaze (1 cup powdered sugar)
  • 2 tbsp fresh lemon juice for lemon glaze (2 tbsp lemon juice)
  • 1 fresh blueberries for garnish
  • 1 lemon glaze for drizzle

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Make the lemon blueberry cake layers
  1. Preheat the oven to 350°F, then grease two 9-inch round pans.
  2. Beat the softened butter and granulated sugar until fluffy.
  3. Add the eggs one at a time, then mix in lemon zest, lemon juice, and vanilla extract.
  4. Alternately add the flour mixture and whole milk (or buttermilk), mixing just until combined.
  5. Toss the fresh blueberries with 1 tablespoon of flour, then fold them gently into the batter.
  6. Bake for 32 to 35 minutes, until the centers spring back when lightly pressed and a toothpick comes out with moist crumbs.
  7. Cool the cakes completely in the pans, then remove and prepare for frosting.
Make the lemon cream cheese frosting
  1. Beat the softened cream cheese and butter until smooth.
  2. Add powdered sugar, lemon juice, and lemon zest, then beat until fluffy.
Assemble and garnish
  1. Level the cooled cake layers if needed, then fill and frost with the lemon cream cheese frosting.
  2. Pile fresh blueberries on top and drizzle with a simple lemon glaze made from 1 cup powdered sugar and 2 tablespoons lemon juice.
  3. Scatter extra lemon zest over the top and serve.

Notes

For clean layers, make sure the cakes are completely cool before frosting so the cream cheese frosting stays thick and spreadable. Store assembled cake covered in the refrigerator up to 4 days; freeze unfrosted cake layers up to 2 months (thaw overnight in the fridge, then frost). For a lighter option, you can use low-fat cream cheese while keeping butter to preserve the frosting’s stable texture.