Introduction

This is the best lemon blueberry cake recipe for anyone craving a bright, fruity dessert that’s surprisingly simple to make. The combination of zesty lemon and sweet blueberries creates a perfect balance of flavors. If you enjoy citrus treats, you might also like this Key Lime Cake with Cream Cheese Lime Icing Recipe. It’s an easy, moist cake that’s sure to become a favorite.

Ingredients

This Lemon Blueberry Cake delivers a perfect balance of bright citrus flavor and sweet berry bursts in every moist, tender bite.

• 1 package lemon cake mix
• 3 ounces instant lemon pudding mix
• 2/3 cup water
• 1/2 cup vegetable oil
• 1 teaspoon lemon zest
• 1/3 cup lemon juice
• 4 eggs
• 6 ounces blueberries (fresh or frozen)
• For the glaze: 2 cups powdered sugar
• For the glaze: 3 tablespoons water or lemon juice
• For the glaze: 1/2 teaspoon vanilla extract

Timing

Prep Time	20 minutes
Cook Time	35 minutes
Total Time	55 minutes

Context: This Lemon Blueberry Cake takes about 20% less time to prepare and bake compared to similar recipes.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients and Pan

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal. Measure all your dry ingredients—flour, baking powder, and salt—into a medium bowl and whisk to combine. This ensures your Lemon Blueberry Cake will have an even, tender crumb.

Step 2 — Cream Butter and Sugar

In a large mixing bowl, beat softened unsalted butter and granulated sugar together on medium-high speed until the mixture is light, pale, and fluffy—about 3 to 4 minutes. Scrape down the sides of the bowl as needed. Properly creaming the butter and sugar incorporates air, which helps the cake rise.

Step 3 — Add Eggs and Flavorings

Beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract, lemon zest, and fresh lemon juice. The zest provides intense citrus aroma, while the juice adds a bright, tangy flavor that defines this Lemon Blueberry Cake.

Step 4 — Combine Wet and Dry Ingredients

Alternately add the flour mixture and buttermilk (or milk) to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed just until combined after each addition. Overmixing at this stage can lead to a tough cake, so stop as soon as no dry streaks remain.

Step 5 — Fold in Blueberries

Toss fresh blueberries with a tablespoon of flour to coat them lightly—this helps prevent sinking during baking. Gently fold the blueberries into the cake batter using a spatula, being careful not to crush them. If using frozen blueberries, do not thaw them first to avoid discoloring the batter.

Step 6 — Divide and Bake

Divide the batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The cakes should be golden and spring back when lightly touched.

Step 7 — Cool the Cakes

Let the cakes cool in their pans on a wire rack for 10–15 minutes. Then run a knife around the edges and invert them onto the rack to cool completely. Cooling the layers fully before frosting prevents the buttercream from melting and sliding off your Lemon Blueberry Cake.

Step 8 — Make the Lemon Frosting

While the cakes cool, prepare the frosting. Beat softened cream cheese and butter until smooth. Gradually add powdered sugar, lemon zest, and a splash of lemon juice, beating until light and spreadable. For a stiffer frosting that holds its shape, chill it briefly before using.

Step 9 — Assemble and Frost

Place one cake layer on a serving plate and spread a layer of frosting over the top. Add the second layer and frost the top and sides. Garnish with additional blueberries and lemon zest if desired. For best flavor and texture, let the frosted Lemon Blueberry Cake sit for about an hour before slicing.

Nutritional Information

Calories	320
Protein	4g
Carbohydrates	48g
Fat	13g
Fiber	1g
Sodium	220mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for sour cream — Boosts protein while maintaining tangy moisture in your Lemon Blueberry Cake.
• Almond or coconut flour — Creates a gluten-free, lower-carb crumb with nutty flavor notes.
• Applesauce for oil — Reduces fat content while adding natural sweetness and moisture.
• Maple syrup or honey for sugar — Provides natural sweetness with lower glycemic impact.
• Oat milk or almond milk — Dairy-free swap that keeps the cake light and tender.
• Egg substitute like flax eggs — Vegan-friendly option that binds ingredients without cholesterol.
• Reduced baking powder — Lowers sodium content slightly while maintaining proper rise.
• Extra lemon zest — Intensifies citrus flavor without adding sugar or calories.

Serving Suggestions

• Pair this Lemon Blueberry Cake with a scoop of vanilla bean ice cream for a classic dessert combination.
• Serve the Lemon Blueberry Cake alongside a hot cup of Earl Grey tea or freshly brewed coffee for a delightful afternoon treat.
• This cake is perfect for spring brunches, Mother’s Day celebrations, or as a bright finish to a summer barbecue.
• For an elegant presentation, garnish individual slices with a dusting of powdered sugar, a few fresh blueberries, and a twist of lemon zest.
• Transform the Lemon Blueberry Cake into a stunning layered dessert by slicing it horizontally and filling it with lemon curd and whipped cream.
• Serve it slightly warm to enhance the aromatic lemon flavor and make the blueberries extra juicy.

This versatile Lemon Blueberry Cake can be dressed up or down to suit any occasion, from a casual family dessert to a centerpiece for a special gathering.

Common Mistakes to Avoid

• Mistake: Using frozen blueberries directly, causing purple streaks. Fix: Toss them in flour first to prevent sinking and bleeding.
• Mistake: Overmixing the batter, leading to a dense Lemon Blueberry Cake. Fix: Fold ingredients gently until just combined for a tender crumb.
• Mistake: Not creaming butter and sugar sufficiently, resulting in poor rise. Fix: Beat until pale and fluffy to incorporate air for lightness.
• Mistake: Using old baking powder, causing the cake to fall flat. Fix: Test freshness annually and replace for proper leavening.
• Mistake: Zesting too deep into the lemon peel, adding bitterness. Fix: Use only the yellow zest, avoiding the white pith underneath.
• Mistake: Opening the oven door early, making the cake collapse. Fix: Wait until the last 10 minutes to check for doneness.
• Mistake: Adding wet blueberries to dry ingredients without coating. Fix: Pat them dry and dust with flour to distribute evenly.
• Mistake: Overbaking, which dries out the Lemon Blueberry Cake. Fix: Insert a toothpick—it should come out with moist crumbs attached.
• Mistake: Skipping the cooling step before frosting, causing meltdown. Fix: Cool completely on a wire rack to set the structure.
• Mistake: Using imitation lemon extract instead of fresh juice. Fix: Always use real lemons for bright, authentic flavor.

Storing Tips

• Fridge: Store your Lemon Blueberry Cake in an airtight container in the refrigerator for up to 5 days.
• Freezer: Wrap the cake tightly in plastic wrap and then in foil before freezing in a freezer-safe container for up to 3 months.
• Reheat: For a warm slice, reheat in the microwave for 15-20 seconds or in a preheated 300°F (150°C) oven until warmed through.

Always ensure the cake has cooled completely before storing, and for food safety, do not leave your Lemon Blueberry Cake at room temperature for more than 2 hours.

Conclusion

This Lemon Blueberry Cake is a perfect balance of sweet and tart, ideal for any occasion. If you loved this recipe, try our Fluffy Chocolate Cake Recipe next! Share your results in the comments and subscribe for more delicious baking ideas.

Print

FAQs

Can I use frozen blueberries for this Lemon Blueberry Cake?

Yes, you can use frozen blueberries. Do not thaw them first to prevent the batter from turning purple. Toss the frozen berries in a little flour before folding them in.

How can I prevent the blueberries from sinking to the bottom of the cake?

Toss your blueberries in a light coating of flour before adding them to the batter. This simple trick helps suspend the fruit throughout the cake for an even distribution.

How should I store this Lemon Blueberry Cake to keep it fresh?

Store the cooled cake in an airtight container at room temperature for up to two days. For longer freshness, refrigerate it for up to five days. This Lemon Blueberry Cake also freezes well for up to three months.