Lemon Blueberry Cake

“For my birthday, I usually request a German Chocolate Cake or Poppy Seed Cake with Chocolate Ganache, but for the 41st birthday, I was craving some cream cheese frosting. I found this recipe and my mom was up for giving it a try. It is the perfect springtime cake, and is especially good made with Meyer lemons. Decorate with fresh flowers for an impressive display.” – April Ferre

Lemon Blueberry Cake

Course: Cakes & Cupcakes


For Lemon Blueberry Cake:

  • 1 Cup Butter Softened
  • 1 1/4 Cup Sugar
  • 1/2 Cup Light Brown Sugar Packed
  • 4 Large Eggs Room Temperature
  • 1 Tablespoon Vanilla
  • 3 Cups Flour Sifted
  • 1 Tablespoon Baking Powder
  • 1/2 Teaspoon Salt
  • 1 Cup Buttermilk
  • 2 Tablespoons Lemon Zest
  • 1/2 Cup Lemon Juice
  • 1 1/2 Cup Blueberries Fresh or Frozen (Do Not Thaw)
  • 1 Tablespoon Flour

For Cream Cheese Frosting:

  • 12 Ounces Cream Cheese Softened
  • 3/4 Cup Butter Softened
  • 5 1/4 Cups Powdered Sugar
  • 1 1/2 to 3 Tablespoons Heavy Cream
  • 1 Teaspoon Vanilla
  • Pinch Salt
  • Extra Blueberries and Lemon Slices For Decoration


  • Preheat oven to 350 degrees. Grease three 8- to 9-inch round cake pans. Line with parchment paper rounds, then grease parchment paper.

To make the cake:

  • In a stand mixer, cream butter, then add sugars and beat until light and fluffy. Add eggs and vanilla and mix to combine.
  • In a separate bowl, combine flour, baking powder and salt; mix well. Combine buttermilk, lemon zest and lemon juice in another small bowl. Add dry ingredients to creamed mixture alternately with buttermilk-lemon mixture. Mix until just combined.
  • Toss blueberries with 1 tablespoon flour and gently fold into the cake batter. Batter will be very thick; do not overmix.
  • Spoon batter evenly into prepared cake pans. Bake for approximately 21 to 25 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and cool completely in the pan before assembling and frosting.

To make the cream cheese frosting:

  • Beat cream cheese and butter together on medium speed until smooth. Add powdered sugar, 1 1/2 tablespoon heavy cream, vanilla and salt. Beat again until smooth.
  • Add additional cream if necessary to achieve desired consistency.
  • If you plan on piping any decorations, you may need to add additional powdered sugar to get the proper consistency.

Assemble the cake:

  • Fill and frost the cooled cake layers with cream cheese frosting.
  • Decorate with extra blueberries, lemon slices, and fresh flowers.
  • Refrigerate at least 45 minutes before cutting or else cake may fall apart as you are cutting. Store leftover cake in the refrigerator.

2023 Recipe – April & Calla Ferre – Adapted from Sally’s Baking Addiction