Sunshine on a Plate: Your New Favorite Lemon Blueberry Cake
Picture this: a slice of cake so tender it practically melts, dotted with juicy berries that burst with every bite, and balanced with a bright, sunny lemon flavor that just screams spring. No, you’re not dreaming at a quaint bakery—you’re about to make this magic happen in your own kitchen. I’m Isla, and if there’s one dessert that perfectly captures the spirit of my blog, BiteTide, it’s this Lemon Blueberry Cake. It’s the embodiment of what I believe in: food that’s wildly flavorful but never fussy, impressive without the stress.
This isn’t just a cake; it’s a mood. It’s the dessert you bring to the first picnic of the year, the centerpiece of your Easter brunch table, or the sweet treat you whip up just because the sun is shining. The combination of tart lemon and sweet blueberries is a classic for a reason—it’s pure harmony. And that lush cream cheese frosting? It’s the rich, tangy hug that brings it all together. So, tie on your favorite apron, channel those good vibes, and let’s bake a cake that’s guaranteed to spark joy (and maybe a few happy dances). Trust me, your fork is ready for this adventure.
A Slice of Sunshine & Grandma’s Apron
This recipe always takes me right back to my grandma’s kitchen, with its checkered curtains and the constant, sweet smell of something baking. She wasn’t a fancy pastry chef; she was a “a little of this, a pinch of that” kind of cook. One blustery April afternoon, when I was about ten, she decided we were making a “sunshine cake” to chase the clouds away. We didn’t have a recipe. We had a bowl of meyer lemons from her dwarf tree and a bag of frozen blueberries from last summer’s haul.
I remember zesting those lemons, her showing me how to only get the yellow, not the bitter white pith. My job was to gently fold the berries into the batter, a task I took very seriously. When we pulled that golden, berry-studded cake from the oven, the whole house smelled like hope and citrus. We didn’t even frost it—we just dusted it with powdered sugar and ate it warm, right out of the pan, with mismatched mugs of tea. That cake taught me that the best recipes aren’t about precision; they’re about spirit, about using what you have to create something that makes people feel light and happy. Every time I bake this version, I’m adding a pinch of that memory right into the batter.
Print
Lemon Blueberry Cake : Moist, Bright, and Spring-Perfect
- Total Time: 1 hour 5 minutes
- Yield: 1 9-inch cake (serves 8-10) 1x
- Diet: Vegetarian
Description
This Lemon Blueberry Cake is a moist, flavorful dessert bursting with fresh blueberries and zesty lemon. It’s the perfect springtime treat with a light, bright taste and a soft, tender crumb.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 1/2 cups fresh or frozen blueberries
- 1 tablespoon flour (for tossing blueberries)
- Optional: powdered sugar or lemon glaze for topping
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter, oil, and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract.
- Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with dry ingredients. Mix until just combined.
- Toss the blueberries with 1 tablespoon flour and gently fold them into the batter.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan. Dust with powdered sugar or drizzle with lemon glaze if desired before serving.
Notes
- Use fresh blueberries when in season for best flavor.
- If using frozen blueberries, do not thaw before adding to batter.
- The cake stays moist for several days when stored in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: lemon blueberry cake, spring dessert, lemon cake, blueberry cake, moist cake recipe
Gathering Your Flavor Waves
Here’s everything you’ll need to create this spring-perfect cake. I’ve included my chef insights and swap ideas so you can bake with confidence, no matter what’s in your pantry!
For the Cake:
- 2 ½ cups all-purpose flour: The trusty foundation. For a slightly lighter crumb, you can swap ½ cup with cake flour.
- 2 tsp baking powder + ½ tsp baking soda: Our dynamic leavening duo! The powder gives lift, and the soda reacts with the buttermilk for that perfect, tender rise.
- ½ tsp salt: Crucial. It’s the flavor enhancer that makes the sweet and citrus notes pop. Don’t skip it!
- 1 cup (2 sticks) unsalted butter, softened: “Softened” is key! It should indent easily when pressed. This creams beautifully with sugar for a fluffy base. If using salted butter, just reduce the added salt above by a quarter teaspoon.
- 1 ¼ cups granulated sugar: Sweetens and helps create that lovely, tender texture.
- 3 large eggs, room temperature: Room temp eggs incorporate much more smoothly, giving us a cohesive, silky batter. In a hurry? Place cold eggs in a bowl of warm water for 5-10 minutes.
- 1 tbsp lemon zest: This is where the big, aromatic lemon flavor lives! Zest your lemons before you juice them.
- ¼ cup fresh lemon juice: For that bright, tangy punch. Bottled juice works in a pinch, but fresh truly makes a difference.
- 1 tsp vanilla extract: The cozy, warm background note that rounds out all the flavors.
- 1 cup buttermilk: The secret weapon for supreme moistness and tang. No buttermilk? Make a DIY version: stir 1 tbsp lemon juice or vinegar into 1 cup of regular milk and let it sit for 5 minutes.
- 1 ½ cups fresh or frozen blueberries (tossed in 1 tbsp flour): Coating berries in a light dusting of flour is my #1 hack to prevent them from sinking to the bottom of the cake! Frozen berries work great—don’t thaw them, or they’ll bleed too much.
For the Cream Cheese Frosting:
- 8 oz full-fat cream cheese, softened: Full-fat gives the best, richest texture. Ensure it’s truly soft for a lump-free frosting.
- ½ cup (1 stick) unsalted butter, softened: The butter-cream cheese combo is unstoppable for spreadable, pipeable, dreamy frosting.
- 2 cups powdered sugar, sifted: Sifting prevents lumps and makes for a smoother frosting. You can adjust slightly based on your desired sweetness.
- 1 tsp vanilla extract: Adds depth to the frosting’s flavor profile.
- 1–2 tbsp lemon juice: This optional tang is my favorite tweak! It cuts the sweetness and ties the frosting back to the lemon cake beautifully.
Let’s Bake: Step-by-Step Sunshine
Follow these steps, and you’re guaranteed cake success. I’m chatting you through each one with all my favorite tips!
- Prep Party! Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans with butter or baking spray, then line the bottoms with parchment paper circles. This guarantees your cakes will release perfectly—no sticking allowed! Chef Hack: Trace the bottom of your pan on parchment paper and cut it out for a perfect fit.
- Dry Team Assemble. In a medium bowl, whisk together your 2 ½ cups flour, baking powder, baking soda, and salt. Give it a good whisk for a full 30 seconds. This isn’t just mixing; it’s aerating and ensuring those leaveners are evenly distributed for an even rise. Set this bowl aside.
- Cream the Butter & Sugar (The Foundation!). In a large bowl, use a hand mixer or stand mixer fitted with the paddle attachment to beat the softened butter and granulated sugar together on medium-high speed. We’re not just mixing—we’re “creaming.” Do this for a full 3-4 minutes until the mixture is pale, fluffy, and almost white. This step incorporates air, which is essential for a light, tender cake texture. Scrape down the bowl halfway through.
- Incorporate the Wet Ingredients. With the mixer on medium, add the eggs one at a time, beating well after each addition. Now, beat in the glorious lemon zest, fresh lemon juice, and vanilla extract. It might look a little curdled at this point—don’t panic! That’s totally normal because of the lemon juice. It will all come together beautifully in the next step.
- The Alternate Add. Reduce your mixer speed to low. Add about one-third of your flour mixture to the butter-egg bowl, mixing until just combined. Follow with half of the buttermilk. Repeat with another third of flour, the rest of the buttermilk, and finally the last of the flour. Mix until the last streaks of flour disappear, then STOP. Overmixing is the enemy of a tender cake—it develops gluten and leads to toughness.
- Berry Time! Take that tablespoon of flour and toss it with your blueberries in a small bowl. Using a flexible spatula, gently fold the floured berries into the batter. Be patient and fold with a light hand until they’re evenly distributed. This gentle technique keeps the batter airy and prevents berry smush.
- Bake to Golden Perfection. Divide the batter evenly between your two prepared pans. Smooth the tops with your spatula. Bake for 30-35 minutes. The cakes are done when they’re golden, spring back lightly when touched, and a toothpick inserted into the center comes out clean or with a few moist crumbs (but no wet batter). Chef’s Tip: Rotate your pans halfway through baking for even color if your oven has hot spots.
- The Crucial Cool Down. Let the cakes cool in their pans on a wire rack for 15 minutes. Then, run a knife around the edges, invert them onto the rack, peel off the parchment paper, and let them cool completely. I mean it—completely. Warm cake will melt your frosting into a puddle. This is the perfect time to clean up and make your frosting!
- Whip Up the Dreamy Frosting. In a clean bowl, beat the softened cream cheese and butter together on medium speed until completely smooth and creamy, about 2 minutes. Scrape the bowl. Reduce speed to low and gradually add the sifted powdered sugar until incorporated. Add the vanilla and 1 tbsp of lemon juice. Beat on medium-high for another 1-2 minutes until fluffy. Taste and add more lemon juice if you want more tang! If the frosting seems too soft, pop the whole bowl in the fridge for 15-20 minutes to firm up slightly.
- Frost & Celebrate! Place one cooled cake layer on your serving plate. Spread a generous layer of frosting on top. Place the second layer on top. Frost the top and sides with the remaining frosting. I love a “naked cake” or semi-naked look for this—just swipe most of the frosting on and let some cake peek through for a rustic, berry-filled vibe. Garnish with extra fresh blueberries, lemon slices, or a sprinkle of zest.
How to Serve This Slice of Spring
Presentation is part of the fun! For a stunning brunch centerpiece, place the whole cake on a simple cake stand and garnish with a few sprigs of fresh mint or edible flowers alongside the blueberries. When slicing, use a sharp knife dipped in hot water and wiped dry for the cleanest cuts through those juicy berries. This cake is fabulous on its own, but for an extra decadent touch, serve each slice with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream. The contrast of warm cake (if you briefly microwave a slice!) and cold ice cream is next-level delicious.
Ride Your Own Flavor Wave: Fun Variations
Love the base recipe? Make it your own with these simple twists!
- Lemon Blueberry Bundt: Pour the batter into a well-greased and floured 10-cup Bundt pan. Bake for 45-55 minutes. A simple lemon glaze (powdered sugar + lemon juice) drizzled over the top is perfection here.
- Berry Medley: Swap half the blueberries for raspberries or blackberries for a triple-berry lemon explosion.
- Lavender Infused: Add 1 teaspoon of culinary dried lavender to the sugar and rub it with the lemon zest before creaming for a subtle, floral sophistication.
- Dairy-Free Delight: Use vegan butter sticks, a plant-based buttermilk (non-dairy milk + lemon juice), and dairy-free cream cheese for the frosting. It works like a charm!
- Lemon Blueberry Cupcakes: Divide the batter into lined muffin tins, filling each ⅔ full. Bake for 18-22 minutes. Frost with the cream cheese frosting for the ultimate portable treat.
Isla’s Chef Notes & Kitchen Confessions
This recipe has been my spring staple for years, and it’s evolved with every bake. The biggest game-changer was definitively the “toss berries in flour” trick—I learned it after one too many cakes with all the berries sunken at the bottom like a fruit layer cake in reverse! I also started adding that splash of lemon juice to the frosting after my husband said, “It’s amazing, but I wish it tasted more… like the cake.” Lightbulb moment!
And a true kitchen confession: I have, on more than one rushed occasion, tried to frost layers that were *almost* cool. The result is always a delicious, slightly slumped, messy masterpiece. It still tastes incredible, but if you want that picture-perfect stack, patience is your friend. Now, I use the cooling time to blast my favorite playlist and have a mini dance party. Multitasking at its finest.
Your Questions, Answered!
Q: Can I use frozen blueberries instead of fresh?
A: Absolutely, and it’s a great option! The key is to use them directly from the freezer. Do not thaw them, or they’ll release too much liquid and turn your batter purple. Toss them in the flour while still frozen, and fold them in gently. You may need to add 3-5 extra minutes to the baking time.
Q: My frosting is too runny! How do I fix it?
A: No worries, this is common if your cream cheese or butter was too warm. First, pop the entire bowl of frosting into the refrigerator for 20-30 minutes to firm up the fats. Then, re-whip it. If it’s still too soft, you can carefully add a little more sifted powdered sugar, a quarter cup at a time, until it reaches a spreadable consistency.
Q: Can I make this cake ahead of time?
A: Yes, and it’s a fantastic make-ahead dessert! You can bake the cake layers up to 2 days in advance. Let them cool completely, then wrap each layer tightly in plastic wrap and store at room temperature. The unfrosted layers also freeze beautifully for up to 2 months. Thaw overnight in the fridge. Frost the cake the day you plan to serve it for the freshest texture. The frosted cake keeps covered in the fridge for up to 3 days.
Q: Why did my blueberries still sink even after flouring?
A: A couple things could be at play. First, ensure your batter isn’t too thin (making it from properly measured, not scooped, flour is key). Second, if you’re using very large, heavy berries, they might still drift. Try using smaller blueberries, or give them a slightly heavier coating of flour. Finally, fold them in as the very last step and get the cake into the oven promptly so the batter can start setting around them quickly.
Nutritional Information (Per Slice, Approximate)
Prep Time: 20 min | Cook Time: 35 min | Total Time: 55 min (plus cooling) | Servings: 12
Calories: ~380 | Protein: 4g | Carbohydrates: 45g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 85mg | Sodium: 220mg | Fiber: 1g | Sugar: 30g
Note: Nutritional info is an estimate provided by an online calculator. Values may vary based on specific ingredients and portion sizes.
This Lemon Blueberry Cake truly feels like sunshine on a plate — light, moist, and bursting with fresh flavor in every bite. The tangy cream cheese frosting balances the sweetness beautifully, making it perfect for holidays, brunches, or any day that needs something special. Once you bake it, don’t be surprised when everyone asks for the recipe — it’s a keeper! 🌼🍰
