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Lemon Blueberry Cake

Lemon blueberry cake made as a moist, golden two-layer cake with fresh blueberries folded into the batter. It’s finished with thick lemon cream cheese frosting, plus a quick lemon glaze and a top pile of blueberries.
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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, softened
  • 1.75 cup granulated sugar
  • 4 eggs
  • 2 tbsp lemon zest
  • 3 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup whole milk or buttermilk
  • 2 cup fresh blueberries
  • 1 tbsp flour for tossing with blueberries
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
For the lemon glaze and garnish
  • 1 cup powdered sugar for the lemon glaze
  • 2 tbsp lemon juice for the lemon glaze
  • fresh blueberries for garnish

Equipment

  • 1 sheet pan

Method
 

Bake the lemon blueberry layers
  1. Preheat the oven to 350°F and grease two 9-inch round pans. Ensure the pans are evenly coated so the layers release cleanly.
  2. Beat the butter and granulated sugar until fluffy. Stop and scrape the bowl so the batter looks lighter in color with a smooth texture.
  3. Add the eggs, lemon zest, lemon juice, and vanilla extract. Mix until fully incorporated and the batter looks glossy.
  4. Alternate adding the flour mixture and the whole milk or buttermilk. Mix just until smooth after each addition so the crumb stays tender.
  5. Fold in the fresh blueberries that were tossed in flour. Mix gently so the blueberries stay whole and don’t streak too much.
  6. Divide batter between the pans and bake for 32-35 minutes at 350°F. The layers are done when a toothpick in the center comes out clean or with a few moist crumbs.
  7. Cool completely in the pans, then remove and cool fully before frosting. This usually takes about 1 hour so the frosting doesn’t melt.
Make the lemon cream cheese frosting
  1. Beat the cream cheese and butter until smooth. The mixture should look silky with no lumps.
  2. Add powdered sugar, fresh lemon juice, and lemon zest, then beat until fluffy. Scrape the bowl and beat again briefly if needed for a thick, spreadable texture.
Assemble and finish
  1. Fill and frost the cake with lemon cream cheese frosting. Spread it thick between layers and keep the sides evenly coated.
  2. Pile fresh blueberries on top of the frosted cake. Let them cascade slightly so you get visible berries in the finished look.
  3. Drizzle a simple lemon glaze (powdered sugar plus lemon juice) over the blueberries. Finish with a glossy drizzle so it catches the light.
  4. Scatter extra lemon zest over the top and serve. Add the zest right before serving for the brightest aroma.

Notes

For the cleanest layers and easiest stacking, cool the cake until it feels barely warm or fully room temperature (about 1 hour) before frosting. Store covered in the refrigerator up to 5 days; freeze frosted cake slices up to 2 months. For a lighter option, use low-fat cream cheese and swap half the butter for an equal amount of neutral oil; texture will be slightly softer.