Lemon Blueberry Cake is delicious, bursting with fresh blueberries. Make this recipe for fluffy lemon cake with blueberries and cream cheese frosting!
Absolutely wow family and friends this summer with this fluffy lemon cake with blueberries. It's perfect for potlucks and BBQs.
Be prepared to hand out the recipe because this sheet cake will be like no other they’ve tried before!
Be prepared to hand out the recipe because this sheet cake will be like no other they’ve tried before!
When the cake is pulled from the oven, it’s drizzled with a fresh lemon glaze to seep down into the cake and give it even more bursts of lemon flavor.
After the cake cools completely, spread the whipped lemon cream cheese frosting all over, and sprinkle with more fresh blueberries.
Not only is Blueberry Lemon Cake over-the-top delicious, but it's also gorgeous and vibrant.
Not only is Blueberry Lemon Cake over-the-top delicious, but it's also gorgeous and vibrant.
TIME SAVER SHORTCUT!
If you are short on time, the recipe includes instructions for making the lemon blueberry cake recipe with cake mix!
You'll still have some components of the cake from scratch. No one will be the wiser!
You'll still have some components of the cake from scratch. No one will be the wiser!
Hi friends! This is Melissa from MamaGourmand. I’m here happily contributing my favorite tried and true recipes to Donna and Chad’s TSRI lovely readers.
Blueberry Lemon Cake is absolutely spot on for this time of year. Stores and orchards are bursting with peak of the season, fresh blueberries.
Other Ways to Use Fresh Blueberries
Blueberry Lemon Cake Recipe Tips:
- Toss fresh or frozen blueberries in 1 tablespoon of flour before baking. This helps the blueberries to stay dispersed throughout the cake and not sink to the bottom.
- To make a layer cake: Divide batter between two 9 inch cake pans and bake for 20-25 minutes. Poke warm cake layers with holes and drizzle with lemon glaze. Spread the whipped lemon cream cheese frosting in between cooled layers, along with some fresh blueberries. Then frost the entire cake and sprinkle more fresh blueberries on top.
- To make this recipe with cake mix: Use a yellow or lemon cake mix. Prepare according to box directions, but also add 1 teaspoon of lemon extract and 1 tablespoon of lemon zest. Before baking, fold in 2 cups frozen or fresh blueberries tossed in 1 tablespoon of flour.
- For best results, use room temperature ingredients. The eggs, butter, and dairy should all be room temperature before baking. This makes the batter come together smoothly and homogeneously.
- Buttermilk substitution: Pour 1 tablespoon vinegar or lemon juice in a measuring cup. Add milk until you have 1 1/4 cups total liquid. Let sit for 5-10 minutes, stir, and then use.
- Whipped cream substitute: Use 2 cups Cool Whip instead of whipping heavy cream separately to fold into cream cheese frosting.
Tools for making lemon cake
- Zester - An absolute kitchen essential for fresh flavor! Brighten recipes easily using this handy tool.
- Hand Mixer - The key to making cakes and frosting so fluffy is a powerful hand mixer, which incorporates air and seamlessly combines ingredients.
- Colander - Perfect for washing fresh summer fruit and vegetables!
Enjoy!
With love from our simple kitchen to yours.
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Check out more of our favorite cake recipes:
blueberry lemon cake, whipped cream cheese frosting, lemon glaze, cake mix
dessert
American
Yield: 16
Lemon Blueberry Cake
Lemon Blueberry Cake is delicious, bursting with fresh blueberries. Make this recipe for fluffy lemon cake with blueberries and cream cheese frosting!
prep time: 30 mins cook time: 25 mins total time: 55 mins
Ingredients
Lemon Blueberry Cake
- 3/4 cup (6 oz) unsalted butter, softened
- 1 3/4 cup sugar
- 3 eggs, room temperature
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon extract
- 1 tablespoon lemon zest (about 2 lemons)
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cup buttermilk
- 1 3/4 cups fresh or frozen blueberries, tossed in 1 tablespoon flour
Lemon Glaze
- 1/4 cup fresh lemon juice (use zested lemons)
- 1 1/2 cup powdered sugar
Lemon Whipped Cream Cheese Frosting
- 12 ounces cream cheese, softened
- 1 teaspoon lemon zest
- 1 teaspoon lemon extract
- 1 cup powdered sugar
- 3/4 cup heavy cream (or 2 cups Cool Whip)
- 1/4 cup fresh blueberries, for decorating
- Lemon slices, for decorating
Instructions
For the Cake
- Preheat oven to 350ºF. Grease a 13 X 9 inch baking pan. Set aside.
- In a large mixing bowl beat together butter and sugar until very light and fluffy, about 4 minutes.
- Add eggs, one at a time, beating well after each addition. Beat in vanilla extract, lemon extract, and lemon zest.
- In a separate bowl whisk together flour, baking powder, and salt. Alternatively add flour and buttermilk to butter / sugar mixture, beating on low after each addition until just combined. Gently fold in blueberries tossed in flour.
- Pour into prepared baking pan and bake 30-35 minutes, or until toothpick inserted in middle comes clean.
- Remove from oven and mix together lemon drizzle ingredients. Poke holes all over warm cake using a skewer or fork. Pour drizzle over cake and let seep in. Use a spatula to spread drizzle around and evenly distribute. Allow cake to cool completely before frosting.
For the Frosting
- In a large bowl beat together cream cheese, lemon zest, lemon extract, and powdered sugar. Set aside.
- If using heavy cream, pour into a separate clean, large bowl. Beat on high until it holds shape and peaks form, about 3-4 minutes.
- Fold whipped cream (or Cool Whip) into cream cheese mixture until no streaks remain.
- Spread frosting on top of cooled cake and garnish with fresh blueberries and lemon slices.
COOK'S NOTES
- To make a layer cake: Divide batter between two 9 inch cake pans and bake for 20-25 minutes. Poke warm cake layers with holes and drizzle with lemon glaze. Spread the whipped lemon cream cheese frosting in between cooled layers, along with some fresh blueberries. Then frost the entire cake and sprinkle more fresh blueberries on top.
- To substitute a cake mix: Use a yellow cake, prepare according to directions, but also add 1 teaspoon of lemon extract and 1 tablespoon of lemon zest. Before baking, fold in 2 cups frozen or fresh blueberries tossed in 1 tablespoon of flour.
- Buttermilk substitution: Pour 1 tablespoon vinegar or lemon juice in a measuring cup. Add milk until you have 1 1/4 cups total liquid. Let sit for 5-10 minutes, stir, and then to use.
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