The ultimate Lemon Blueberry Cake. Two layers of buttery lemon cake filled with fresh blueberries and covered in a luscious lemon cream cheese frosting.
Introducing your new favourite thing 🍋
A luscious Lemon Blueberry Cake made from scratch. This light and soft lemon cake 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.
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.
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
- Cinnamon Apple Cake
- Carrot Cake
- Chocolate Olive Oil Cake
- Neapolitan Cake
- Chocolate Chip Cake
- Peanut Butter Cake
- Chocolate Fudge Cake
Two layers of lemon blueberry cake covered in cream cheese frosting
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
- Pinch of 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 full fat or whole milk
- 1 tablespoon lemon juice, freshly squeezed
- Extra blueberries, to decorate
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line two 8-inch round cake tins 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, along with the milk, 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.