Need a dessert that makes everyone stop and take a photo, but doesn’t make you miss your own party? I’ve got you. This Lemon Blueberry Cake is my not-so-secret weapon for effortless entertaining. If you love this flavor combination, you must try my Lemon Blueberry Bread for a simpler, equally delicious treat.
It’s the kind of pretty food that looks like it came from a fancy bakery. But I promise, it’s incredibly easy. The flavors are a perfect springtime melody of bright lemon and sweet, juicy blueberries. It’s a dessert that feels special, without any special stress.
Whether you’re planning a spring brunch or a dinner party finale, this cake delivers. It’s moist, bursting with fruit, and topped with a tangy cream cheese frosting that ties everything together. Let me show you how to make it your new signature sweet treat.
Recipe Overview
Here’s a quick look at what you’re making. It’s straightforward and forgiving, perfect for a relaxed baking session.
- Cuisine: American
- Category: Dessert
- Prep Time: 25 minutes
- Cook Time: 35-40 minutes
- Total Time: 1 hour 10 minutes (plus cooling)
- Servings: 10-12
Why This is My Go-To for Guests
I choose this cake again and again for good reason. It checks every box on my hosting list.
First, it’s universally loved. The combination of lemon and blueberry is a classic for a reason. It’s refreshing and not too heavy. The visual appeal is a huge bonus. The purple berries peeking through the golden crumb and the white frosting create a stunning, aesthetic cake. For another stunning dessert with a crumb topping, check out my Blueberry Cheesecake Crumb Cake.
Most importantly, it’s reliable. The method is simple, and the result is always delicious. You can focus on your guests, knowing your dessert will be a showstopper.
Make-Ahead Magic: My Hosting Secret
This is the trick that lets you be a guest at your own gathering. You can do almost everything in advance.
The cake layers can be baked two days ahead. Let them cool completely, then wrap them tightly in plastic wrap. Store them at room temperature. You can even freeze them for a month.
Lemon Blueberry Cake Recipe
The “Wow Factor” Ingredients
How to Prepare Your Dish (Step-by-Step)
Notes
Enjoy your homemade Lemon Blueberry Cake Recipe!
Nutrition Information
The cream cheese frosting can be made one day ahead. Keep it covered in the fridge. Just let it sit out for 30 minutes before frosting to soften up. On the day, just assemble, garnish, and you’re done.
The “Wow Factor” Ingredients
Simple ingredients make the best desserts. Here’s what you’ll need for this lemon baking idea.
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs, room temperature
- 1 tbsp lemon zest (from about 2 lemons)
- ¼ cup fresh lemon juice
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 ½ cups fresh blueberries (tossed in 1 tbsp flour)
For the Cream Cheese Frosting:
- 8 oz full-fat cream cheese, softened
- ½ cup unsalted butter, softened
- 3 ½ cups powdered sugar
- 1 tsp vanilla extract
- A pinch of salt
How to Prepare Your Dish (Step-by-Step)
Follow these easy steps for a perfect cake every time. I like to have all my ingredients measured and ready before I start.
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This makes sure your leaveners are evenly distributed.
- In a large bowl, beat the softened butter and sugar together for 3-4 minutes until it’s light and fluffy. This step adds air for a tender crumb.
- Beat in the eggs, one at a time. Then mix in the lemon zest, lemon juice, and vanilla. The batter might look a bit curdled—that’s okay!
- With the mixer on low, add the dry ingredients and buttermilk alternately, starting and ending with the dry ingredients. Mix just until combined.
- Gently fold in the blueberries that have been tossed in flour. The flour coating helps prevent them from sinking to the bottom.
- Divide the batter evenly between your prepared pans. Smooth the tops. Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 15 minutes. Then turn them out onto a wire rack to cool completely before frosting.
- To make the frosting, beat the cream cheese and butter together until smooth. Gradually beat in the powdered sugar, vanilla, and salt until fluffy.
- Place one cake layer on your serving plate. Spread a layer of frosting on top. Add the second layer and frost the top and sides. Decorate with extra blueberries and lemon slices.
How to Serve This Like a Pro
Presentation is the final touch that makes it feel extra special. I keep it simple and let the cake shine.
Use an offset spatula to create pretty swirls in the frosting. You don’t need to be perfect. A slightly rustic look is charming. Pile a few fresh blueberries in the center of the cake.
Add thin slices of lemon and a few sprigs of mint around the base or on top. Serve it on a beautiful cake stand. Use a sharp, thin knife dipped in hot water to get clean slices.
Perfect Pairings (What to Drink & Serve With It)
This cake is wonderful on its own, but a thoughtful pairing makes the whole experience better.
For drinks, I love serving it with a glass of cold Prosecco or a sparkling Moscato. The bubbles cut through the richness beautifully. For a non-alcoholic option, iced herbal tea or a lemon-infused sparkling water is perfect.
If you’re serving it as part of a larger spread, it goes wonderfully with other springtime meals. Think a light quiche, a fresh green salad, or a cheese board. It’s the ideal just desserts after a savory meal.
Nutrition Notes
This is a celebratory dessert, meant to be enjoyed fully. Here’s a general idea per serving.
- Calories: ~520
- Carbohydrates: 78g
- Protein: 5g
- Fat: 22g
- Saturated Fat: 13g
- Sugar: 58g
Your Entertaining FAQs
Here are answers to the questions I get asked most often about this recipe.
Can I use frozen blueberries?
You can, but do not thaw them first. Toss them frozen in the tablespoon of flour. This helps prevent them from bleeding too much color into the batter. Your bake time might need a few extra minutes.
My frosting is too soft. What happened?
This usually means your cream cheese or butter was too warm. Pop the whole bowl of frosting into the fridge for 20-30 minutes to firm up, then beat it again. Always use full-fat, brick-style cream cheese for the best stability.
Can I make this as a loaf or cupcakes?
Absolutely! For a lemon blueberry loaf, bake in a 9×5 loaf pan for 55-65 minutes. For cupcakes, fill liners 2/3 full and bake for 18-22 minutes. This recipe makes about 24 cupcakes—a great option for sweet snacks.
I hope this recipe becomes a trusted friend in your entertaining toolkit. It has saved the day for me more times than I can count. The balance of tangy and sweet, the gorgeous look, and the simple make-ahead steps are a host’s dream. For a truly fun and unexpected twist on these flavors, you have to try my Blueberry Lemon Crunch Cheesecake Tacos.
It’s more than just a good recipe. It’s a way to create a moment of joy around your table. You deserve to enjoy your party, and this delicious cake recipe lets you do just that.
Now, I’d love to hear how your party went! Did your guests love it? Leave a comment and a rating below!
