The most delicious lemon blueberry cake with cream cheese frosting! Tangy, tender lemon cake with pockets of jammy blueberries, and luscious frosting. Full of bright and refreshing flavors! Perfect Easter cake or spring dessert.
Why This Recipe Works
Because this lemon blueberry cake recipe is adapted from our readers' favorite lemon loaf cake and everybody who's made it, simply loved it!
With this recipe, you'll get the most tender cake that's bursting with lemon flavor. The blueberries turn jammy in the cake and the contrast sweet and slightly tart is just amazing.
This is a lemon blueberry cake with yogurt. Using yogurt is my secret to a moist lemon blueberry cake. It's a game-changer.
I've perfected my cream cheese frosting so that you can really taste the flavor of cream cheese. It's even sturdy enough to pipe!
This recipe uses way less sugar than the typical recipes out there. It's a success guaranteed, I promise.
Ingredients For This Cake
Lemon - Use fresh lemons, please. They give you a bright, tangy lemony flavor (and smell!) and they're nothing compared to the artificial ones. 3-4 lemons of fist-sized should be good. My healthy lemon tarts are one example of a refreshing lemon dessert!
Baking powder - Do not substitute this for baking soda as it'll water down the tangy, lemon flavor that you want in this lemon blueberry cake recipe.
Greek yogurt - Use full fat, please. This is the secret to super moist and tender cakes. You can also use full-fat sour cream, it also works. My delicious lemon muffins with glazing also use yogurt in them!
Cream cheese - I always use Philadelphia full-fat cream cheese for my frostings. It's the best in flavor and texture. Don't substitute for a low-fat one because then the frosting will be too loose. If you can find the block one, buy that one, not the spread.
*See recipe card for full information on ingredients and quantities.
1. Mix dry ingredients. Mix all-purpose flour, baking powder, and salt in a bowl.
2. Cream butter and sugar. In a stand mixer bowl with a paddle attachment, whisk butter and sugar until light and fluffy on medium-high speed for 5 minutes. If using a handheld mixer, cream for 10 minutes.
3. Mix in eggs and lemon zest. Crack in the eggs one by one and make sure to mix well after each addition. Mix in lemon zest and vanilla extract together with the first egg.
4. Alternate the dry ingredients with yogurt and lemon juice. Add half of the dry ingredients, and mix briefly, followed by yogurt and lemon juice. Then mix in the rest of the dry ingredients.
5. Mix in blueberries. Toss blueberries and 1 tablespoon of flour in another bowl. Add into the batter and gently fold.
6. Bake. Divide batter evenly into three 9-inch pans that had been greased and lined. Bake at 350ºF for 23 minutes. Remove the pan from the oven and cool completely.
7. Make the frosting. Mix butter for 5 minutes at medium-high speed. Gradually add sifted powdered sugar on low, then mix for 5 minutes at medium-high speed. Mix in cream cheese for 1-2 minutes. Place frosting in a piping bag.
8. Frost the cake. Place a layer on a cake stand followed by some frosting on top. Repeat with the other two layers. Smooth out the top with an offset spatula. Run a dough cutter several times all around the cake to create a naked cake look. Chill in the fridge for 1 hour. Decorate as you wish. Enjoy!
Recipe Expert Tips
- Fresh lemons. For the zest and the juice! Store-bought lemon juice has lost its bright tangy lemon flavor. Use fresh lemons, it's a game-changer like in my easy lemon meringue pie.
- Don't over-mix. Once combining the dry and wet ingredients, remember to never over-mix the batter. This will produce the softest and fluffiest blueberry lemon cake ever!
- Chill in the fridge. Rest the frosted lemon blueberry layer cake in the fridge for 1 hour before slicing. This will give time for it to set and not fall apart when you slice it.
How To Serve And Store
Serve - It's at its most delicious at room temperature. If you have it for more than 2 hours in the fridge, leave it on the kitchen counter for a minimum of 45 minutes before slicing.
Depending on how hot your house is, this easy lemon blueberry cake can sit at room temperature for 1-2 hours.
Store - In an air-tight container, in the fridge for 5 days. If using a cake stand, wrap it with cling film after chilling it for a few hours for the frosting to set. This will prevent the frosting from getting messy.
Freeze - Frosted and unfrosted cake last up to 2 months in the freezer, in an air-tight container. Wrap unfrosted cakes with cling film first. Thaw overnight in the fridge. Bring to room temperature before using or serving.
Of course! Add them frozen to the batter, without thawing them. Don't toss them in the flour, or you'll get a messy paste.
Since blueberries are dense and heavy, most of them will sink into cakes. Tossing them lightly in all-purpose flour will help to reduce this. These lemon and blueberry layer cakes are pretty thin also so the sinkage problem is not that visible.
Yes, it can. Use cupcake liners, and bake at 350ºF for 18-20 minutes. You'd get more or less 30 cupcakes.
Related Lemon Recipes
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Lemon Blueberry Cake
Dry Ingredients For Cake
- 2 cup all-purpose flour
- 2 ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients For Cake
- ¾ cup unsalted butter , softened
- 1 ½ cup granulated sugar
- 3 tablespoon lemon zest
- 2 teaspoon vanilla extract
- 4 large eggs , room temperature
- ¾ cup plain full-fat Greek yogurt , room temp
- ¼ cup lemon juice
- 1 ¼ cup blueberries
- 1 tablespoon all-purpose flour
Cream Cheese Frosting
- ½ cup unsalted butter , softened
- 2 ½ cup powdered sugar , sifted
- 16 oz full-fat cream cheese , cold from the fridge
- Preheat the oven to 350ºF (175ºC), using top and bottom heat, no-fan assisted. Butter and line 3 of 9-inch round cake pans.
- Mix all-purpose flour, baking powder, and salt in a bowl using a spoon. Set aside.
- Cream butter and sugar until pale and fluffy, using a stand mixer and the paddle attachment, for 4-6 minutes on medium-high speed. If using a handheld mixer, whisk for 10 minutes.
- Whisk in vanilla extract, lemon zest, and 1 egg. Then add the rest of the eggs one by one, mixing well after each addition.
- Add half of the dry ingredients on low speed, mixing just to combine from this stage onwards. Whisk in yogurt, lemon juice, and then the rest of the flour.
- Divide batter evenly into the 3 pans. Bake for 23 minutes on the lower ⅔ rack until it's fully cooked or a skewer inserted in the center comes out clean. Cool the cakes completely.
Cream Cheese Frosting
- Add butter into a standing mixer bowl, and whisk for 5 minutes on medium-high speed using the paddle attachment.
- Gradually add in powdered sugar, mixing on low speed. Once incorporated, whisk on medium-high speed for 5 minutes.
- Add in cold cream cheese and mix everything for 1-2 minutes, or only until well combined. Place frosting in a piping bag.
- Place one cake on a serving plate, followed by some frosting. Repeat with the other 2 cakes.
- Smooth out the top using an offset spatula. Gently scrape the sides of the cakes using a dough cutter to create a naked cake look.
- Chill in the fridge for 1 hour before slicing. Decorate as you wish. Enjoy!
- Use the spoon and level method for cup measurements. Excess flour will result in a dense cake. A kitchen scale is more recommendable as it's more precise.
- Scrape the bowl's sides and bottom with a spatula to make sure everything is well-mixed.
- Use a portable oven thermometer to ensure the correct oven temperature.
- For the cake, don't over-mix the dry and wet ingredients to avoid a hard cake.
- For the frosting, don't over-mix the cream cheese to avoid the frosting losing its structure, leading up to difficulties in frosting the cake later.
Originally published on Jul 14, 2018. Updated with improved text, recipe, and pictures on Apr 8, 2023.