The ultimate Lemon Blueberry Cake. Two layers of buttery lemon cake filled with fresh blueberries and covered in a luscious lemon cream cheese frosting. It’s a beautiful layer cake perfect for birthdays, celebrations or parties.
Introducing your new favourite thing 🍋
A luscious Lemon Blueberry Cake made from scratch. This light and soft lemon sponge is filled with juicy lemons and fresh blueberries and is covered in a melt-in-your-mouth cream cheese frosting.
One bite and you’ll be whisked away to a zesty, lemon wonderland.
While I love my easy Lemon Loaf and my tender Blueberry Bread, I realised I needed a good go-to lemon layer cake that can be used on just about any occasion. And I FOUND IT.
This buttery lemon cake is seriously tender, seriously moist and seriously GOOD. It has fresh lemon juice in the cake and plenty of lemon zest for flavour. Fresh blueberries add a pop of colour and are a nice contrast to the zesty lemon.
Instead of the regular method of making a cake – creaming the butter and sugar first, before adding the remaining ingredients – this method starts with the dry ingredients first.
It’s commonly referred to as the reverse creaming method. The small difference is the order in which you add the ingredients and it guarantees a light, fluffy and moist cake. I’m converted.
And what takes this cake over-the-top and makes it an all-time favourite, is that cream cheese frosting. It’s creamy, tangy and literally the perfect pairing to this Lemon Blueberry Cake. Throw on a few extra fresh blueberries, and you have a total showstopper that’s surprisingly easy to make.
save this recipe
We'll email this post to you, so you can come back to it later!
HOW TO MAKE LEMON BLUEBERRY CAKE
- This cake uses the reverse creaming method. It’s really easy to make but you need to follow the method and add each ingredient in the order specified.
- Start with the dry ingredients. I recommend measuring all your ingredients using a kitchen scale to ensure accuracy.
- In a large mixing bowl, add the flour, sugar and baking powder. Mix together briefly. Next, add your butter that has been roughly chopped. Make sure your butter is at room temperature.
- As you start mixing on low speed, the butter will start to break apart into small pea-sized pieces.
- Next, you can add all the eggs, fresh lemon zest, milk and vanilla. Start mixing on low speed and slowly turn the mixer up to a medium speed. The cake batter will come together and be thick and creamy.
- Finally, add the fresh lemon juice and blueberries. I recommend using fresh lemon juice for this recipe for maximum flavour.
- Divide the cake batter into two 8-inch cake pans and bake for approximately 30-35 minutes. The cake will be golden brown when it’s ready and a skewer inserted in the middle of the cake should come out clean.
- Leave the cakes to cool completely before frosting and decorating.
HOW TO MAKE CREAM CHEESE FROSTING
- You will need a hand mixer or stand mixer to make this frosting. Make sure you use a full fat block of cream cheese – not a light version or the spreadable kind.
- For seriously creamy frosting, make sure both your butter and your cream cheese is at room temperature.
- Once you beat together the butter and cream cheese, you need to add 2 cups of icing sugar, along with 1 tablespoon of milk.
- Next, add a tablespoon of lemon juice – freshly squeezed lemon juice is best – and then the final cup of icing sugar.
- The frosting should be smooth, creamy and taste creamy and lemony.
MORE CAKE RECIPES TO TRY
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
Lemon Blueberry Cake
Two layers of lemon blueberry cake covered in cream cheese frosting
Ingredients
Lemon blueberry cake
- 315 grams (2 and 1/4 cups) plain flour or all purpose flour
- 250 grams (1 and 1/4 cups) caster sugar or granulated sugar
- 2 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 230 grams (1 cup / 2 sticks) unsalted butter, room temperature, roughly chopped
- Zest of two lemons
- 3 large eggs, room temperature
- 240 ml (1 cup) full fat or whole milk
- 1 teaspoon vanilla extract
- 60 ml (1/4 cup) lemon juice, freshly squeezed
- 155 grams (1 and 1/4 cups) fresh blueberries
Cream cheese frosting
- 60 grams (1/4 cup) butter, softened
- 250 grams (1 and 1/4 cup) full fat cream cheese, softened, roughly chopped
- 375 grams (3 cups) icing sugar or powdered sugar
- 1 tablespoon lemon juice, freshly squeezed
- Extra blueberries, to decorate
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line two 8-inch round cake pans with baking or parchment paper.
- In a large mixing bowl, add flour, sugar, baking powder and salt. Whisk briefly. Add butter and beat with an electric mixer on low speed, until butter is broken into small pieces.
- Next, add lemon zest, eggs, milk and vanilla. Start to beat on low speed and then turn up to medium speed. Add lemon juice and continue to beat. Mixture should be creamy and smooth. Lastly, stir through the blueberries.
- Divide cake batter between your two prepared pans. Bake for approximately 30-35 minutes or until a skewer inserted in the middle comes out clean. Carefully transfer cakes to a wire rack to cool completely.
- To make the cream cheese frosting, add butter and cream cheese to a large mixing bowl. Beat with an electric mixer for 2-3 minutes until smooth and creamy.
- Add 2 cups of sugar, and continue to beat. Add remaining cup of sugar and lemon juice and beat briefly until smooth.
- Spread frosting on one cake layer, add the remaining cake layer on top. Cover top and sides with frosting. Decorate with fresh blueberries.
Nutrition Information
Serving Size: 1 slice Calories: 590 Sugar: 55.5 g Sodium: 146.7 mg Fat: 29 g Carbohydrates: 78.7 g Protein: 6.6 g Cholesterol: 121.6 mg
Leah Saunders says
Would you be able to make this into cupcakes?
Jessica Holmes says
Absolutely Leah! I would fill them around two-thirds full and bake them for around 16-18 minutes.
Cindy Johnson says
Could you please tell me if I can substitute whole milk for 1% milk?
Thank you
Jessica Holmes says
I’m sure that will work just fine Cindy!
Uncle D says
Great recipe. Made it for a friend’s birthday and she loved it. Her dad isn’t a cake person but said he could eat this cake regularly and loved it. Thanks.
Jessica Holmes says
How awesome is that! So glad everyone enjoyed it!
Jennifer Jain says
Hello
I just made this cake over the weekend and my friends loved it. The only difference was, I used to two loaf baking pans instead of the regular cake pan. It still worked well!
Jessica Holmes says
Oh love that! Sounds wonderful!
Ruq says
I made this cake for my husband and in laws and it turned out so good! My husband bought more blueberries after 2 days for me to make it again. 🙄
Jessica Holmes says
That’s brilliant Ruq!
gabrielle sheen says
Hey Jess! I’ve made this cake a few times, and loved the actual cake so much I was wondering if you think it would be okay to make it as a plain cake without the lemon in the cake?
Jessica Holmes says
Hi Gabrielle, so glad you love this one as much I do. You can but you’ll need to replace the lemon juice. I usually use greek yogurt – I even shared the recipe as my favourite Vanilla Cake.
Katherine. W says
Hi there, I only have one 8 inch cake pan, if I bake one and let it cool before taking it out is it a big deal if the cake batter sits at room temperature for a few hours? Or even in the fridge for a few hours?
Jessica Holmes says
Hi Katherine, you could try but my main concern is that the second cake won’t rise as effectively if the batter is left to sit for too long. Alternatively, you could try my one layer Lemon Cake and fold some blueberries into the batter?