Ultimate Lemon Blueberry Cake (Layer Cake or Sheet Cake!)

Introduction & Inspiration

Get ready to fall in love with this Lemon Blueberry Cake – it’s truly sunshine in dessert form! This recipe creates an exceptionally moist and tender cake, thanks to cake flour and buttermilk, bursting with juicy blueberries and bright lemon flavor from both zest and fresh juice. Topped with a classic, tangy-sweet lemon cream cheese frosting, it’s simply irresistible. Plus, I love that this recipe is adaptable – perfect as an impressive three-layer cake or a simple, crowd-pleasing 9×13 sheet cake.

My inspiration comes from wanting to perfect the classic lemon blueberry pairing. I aimed for a cake that wasn’t dry, had plenty of fruit, a clear lemon presence, and the perfect frosting companion. The combination of techniques here – using cake flour, buttermilk, and the creaming method – yields that perfect result.

This cake, in either format, is wonderful for spring and summer celebrations, birthdays, brunches, or just because. It’s fresh, flavorful, and always a welcome treat. It is a perfect dessert for any occasion.

Nostalgic Appeal / Comfort Factor

Lemon and blueberry is such a cheerful and beloved flavor combination, instantly evoking feelings of sunny days, spring baking, and comforting treats like muffins or coffee cakes. Cream cheese frosting adds that layer of familiar, tangy, sweet comfort that so many of us adore.

Whether presented as an elegant layer cake for a special occasion or a simple sheet cake for easy sharing, this dessert taps into that comforting nostalgia. The bright flavors feel uplifting, while the tender cake and creamy frosting are deeply satisfying.

It’s a recipe that feels both classic and fresh, guaranteed to bring smiles and happy memories. A perfect dessert to share with family and friends.

Homemade Focus

This Lemon Blueberry Cake recipe is a wonderful exercise in classic homemade baking. We’re building the cake batter from scratch using the traditional creaming method for butter and sugar, incorporating fresh lemon zest and juice, buttermilk, and cake flour for optimal texture and flavor. The blueberries are carefully folded in to ensure even distribution.

The lemon cream cheese frosting is also made from scratch, achieving that perfect balance of tangy, sweet, and creamy. Making both the cake and frosting yourself allows complete control over the quality of ingredients – fresh lemon, pure vanilla, quality butter – resulting in a truly superior taste.

It celebrates the rewarding process of creating a beautiful and delicious cake using fundamental baking techniques and fresh ingredients. The homemade flavour is incredible.

Flavor Goal

The primary flavor goal is a vibrant harmony of bright, tart lemon and sweet, juicy blueberries within a moist, tender, buttery cake crumb, all complemented by a tangy and sweet cream cheese frosting.  

The lemon flavor should be distinct but balanced, coming from both zest (aroma) and juice (tang). The blueberries should provide bursts of sweet fruitiness throughout. The cake itself should have a delicate, tender “velvet-like” crumb thanks to the cake flour and buttermilk.

The cream cheese frosting should be smooth, creamy, tangy, and sweet, with its own hint of lemon to tie everything together. The overall experience should be a refreshing, moist, flavorful cake that perfectly balances sweet, tart, and tangy notes. A perfect balance between flavour and texture.

Ingredient Insights

For the Lemon Blueberry Cake:

• Cake Flour* (360g): Key for a tender, fine crumb. Provides structure but with less gluten development than AP flour. (Substitution note can be added).
• Baking Powder & Baking Soda: Leavening agents. Baking soda reacts with acidic buttermilk and lemon juice.
• Salt: Balances sweetness and enhances flavors.
• Unsalted Butter (226g, Softened): Adds flavor, richness, and tenderness through the creaming method. Must be properly softened.
• Granulated Sugar (350g): Sweetens the cake and aids in creaming for a light texture.
• Lemon Zest: Provides intense lemon aroma and flavor. Rubbing into sugar (though not specified here, it’s a good technique) enhances flavor release.  
• Vanilla Extract: Rounds out the flavors.
• Large Eggs (4, Room Temperature): Provide structure, richness, binding. Room temperature is crucial for proper emulsification.
• Lemon Juice (Freshly Squeezed): Adds moisture and bright, tart lemon flavor. Fresh is essential.
• Buttermilk (180ml, Room Temperature): Adds moisture, tanginess, and activates baking soda for a tender crumb.
• Blueberries (Fresh Recommended): Provide juicy fruit bursts. Tossing in flour helps prevent sinking. Frozen (unthawed) can be used but may bleed more color.  
• Cake Flour (for coating blueberries): Helps suspend berries in the batter.

For the Cream Cheese Frosting: (Note: Two quantity options provided – one for 9×13, one larger batch for layer cake)

• Unsalted Butter (Softened): Base of the frosting, adds richness.
• Brick-Style Cream Cheese (Softened): Provides tangy flavor and creamy structure. Full-fat recommended, must be properly softened.  
• Lemon Juice (Freshly Squeezed): Adds tang to the frosting.
• Powdered Sugar (Sifted): Sweetens and thickens. Sifting prevents lumps. Amount is adjustable.
• Whipping Cream (Heavy Cream or Whipping Cream): Used sparingly to adjust consistency, making frosting smoother and more spreadable.

Essential Equipment

• 9×13 Inch Cake Pan OR Three 8-Inch Round Cake Pans: Choose based on desired cake format. (Note: Recipe text mentions 9″ prep but 8″ results fit better for 3 layers – using 8″ here).
• Parchment Paper: Recommended for lining pan bottoms.
• Electric Mixer (Stand Mixer or Handheld): Essential for properly creaming butter/sugar, mixing batter, and making smooth frosting.
• Mixing Bowls (Large, Medium, Small): For various components.
• Sifter: For cake flour mixture and powdered sugar.
• Whisk: For dry ingredients and buttermilk/lemon juice.
• Rubber Spatula: For folding in blueberries and scraping bowls.
• Liquid Measuring Cup:
• Wire Cooling Racks: Crucial for cooling cake layers completely.  
• Offset Spatula: For frosting the cake smoothly.
• Serrated Knife or Cake Leveler (Optional): For leveling layer cake tops.
• Turntable (Optional): For easier layer cake frosting.

Ingredients

(US Customary first, Metric/Grams in parentheses)

Lemon Blueberry Cake:

• ▢ 2 1/4 cups cake flour* (360 grams)
• ▢ 2 teaspoons baking powder
• ▢ 1/2 teaspoon baking soda
• ▢ 1/2 teaspoon salt
• ▢ 3/4 cup (1 1/2 sticks / 168 grams) unsalted butter**, softened to room temperature
• ▢ 1 3/4 cups granulated sugar (350 grams)
• ▢ 2 tablespoons lemon zest (from 1-2 large lemons)  
• ▢ 2 teaspoons vanilla extract  
• ▢ 4 large eggs, room temperature
• ▢ 1/4 cup lemon juice (80 ml), freshly squeezed  
• ▢ 3/4 cup buttermilk (180 ml), room temperature  
• ▢ 2 cups blueberries, fresh recommended
• ▢ 2 teaspoons cake flour (or all-purpose flour), for tossing berries

Cream Cheese Frosting (Choose One Quantity):

• For a 9×13 inch Cake:
  • ▢ 1/2 cup (1 stick / 112 grams) unsalted butter, softened
  • ▢ 8 oz brick-style cream cheese (226 grams), softened
  • ▢ 1 teaspoon lemon juice, freshly squeezed
  • ▢ 3 – 4 cups powdered sugar (330-440 grams), sifted
  • ▢ 1 tablespoon whipping cream, as needed
• For a 3-Layer 8-inch Cake:
  • ▢ 3/4 cup (1 1/2 sticks / 168 grams) unsalted butter, softened
  • ▢ 12 ounces brick-style cream cheese (340 grams), full fat, softened
  • ▢ 1 1/2 teaspoons lemon juice, freshly squeezed
  • ▢ 4 1/2 – 5 1/2 cups powdered sugar (495 – 605 grams), sifted
  • ▢ 1-2 tablespoon whipping cream, as needed

Garnish (Optional):

• Fresh blueberries  
• Thin lemon slices

Notes: *Cake Flour Substitute: For each cup of cake flour, measure 1 cup of all-purpose flour, remove 2 tablespoons, and add 2 tablespoons of cornstarch. Sift well. **Butter quantity adjusted to match common stick measurements, slightly less than 226g but typical for 1 cup stick equivalent.  

Step-by-Step Instructions

1. Prepare Oven and Pan(s):

• Preheat the oven to 350°F (180°C).  
• For 9×13 Pan: Grease and flour the pan thoroughly.
• For Layer Cake: Grease three 8-inch round cake pans. Line the bottoms with parchment paper rounds, then grease and flour the parchment and sides of the pans.

2. Combine Dry Ingredients:

• In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Whisk briefly to combine and set aside.

3. Combine Buttermilk & Lemon Juice:

• In a liquid measuring cup or small bowl, combine the room temperature buttermilk and freshly squeezed lemon juice. Whisk with a fork and set aside. (It may look slightly curdled; this is normal).

4. Cream Butter, Sugar, and Zest:

• In a large bowl using an electric mixer (stand or handheld), beat the softened butter, granulated sugar, and lemon zest on medium-high speed until light and fluffy (about 2-3 minutes).

5. Add Eggs and Vanilla:

• Beat in the vanilla extract.
• Add the room temperature eggs one at a time, beating well after each addition until fully incorporated. Turn off the mixer and scrape down the sides and bottom of the bowl after each egg.

6. Alternate Flour and Buttermilk Mixtures:

• With the mixer on low speed, add about one-third of the flour mixture to the butter mixture. Beat until just barely combined.  
• Add about half of the buttermilk/lemon juice mixture. Beat on low until just combined.
• Repeat the process: add another third of the flour mixture, mix briefly. Add the remaining buttermilk/lemon juice mixture, mix briefly.
• Finally, add the last third of the flour mixture and beat on low only until just combined. Do not overmix. Scrape the bowl.

7. Fold in Blueberries:

• In a small bowl, gently toss the fresh (or frozen, unthawed) blueberries with the 2 teaspoons of cake flour (or AP flour) until lightly coated.
• Gently fold the flour-coated blueberries into the cake batter using a rubber spatula or large spoon. Distribute them evenly but mix minimally.

8. Bake the Cake(s):

• Pour the batter into the prepared pan(s).
  • For 9×13 Pan: Spread batter evenly. Bake for 30-35 minutes.
  • For 3x 8-Inch Pans: Divide batter evenly. Bake for 25-30 minutes.
• The cake(s) are done when the top looks set, springs back lightly when touched, and an inserted toothpick comes out clean or with a few moist crumbs.
• Cool the cake(s) in the pan(s) on wire racks for about 10 minutes (for layers) or longer (15-20 min for 9×13) before removing.
• For Layer Cake: Carefully run a thin knife around edges and invert layers onto wire racks to cool completely. Peel off parchment.
• For 9×13 Cake: Let cool completely in the pan.

9. Make the Cream Cheese Frosting: (Use appropriate quantity based on cake format)

• Ensure butter and cream cheese are properly softened.
• In a large bowl using an electric mixer, beat the softened butter until smooth and soft.  
• Add the softened cream cheese and beat together until well combined and smooth, scraping down the bowl.
• Beat in the fresh lemon juice.
• With the mixer on low speed, gradually add 3 cups (or 4.5 cups for layer cake) of the sifted powdered sugar, mixing until incorporated.
• Check consistency and sweetness. Beat in the remaining powdered sugar (up to the max listed for your version) about 1/2 cup at a time until the desired sweetness and a thick, spreadable consistency is reached.
• If the frosting seems too thick at any point, beat in 1 tablespoon of whipping cream (or up to 2 tbsp for layer cake version) until smooth and fluffy.

10. Decorate and Serve:

• For 9×13 Cake: Once completely cool, spread the frosting evenly over the top of the cake directly in the pan. Optionally decorate with blueberries and lemon slices. Slice and serve.
• For Layer Cake: Ensure layers are fully cooled (chilling wrapped layers makes assembly easier). Level tops if needed. Place one layer on a serving plate. Frost the top (~3/4 cup). Add second layer, frost top (~3/4 cup). Add third layer (upside down for flat top). Apply a thin crumb coat of frosting to sides and top; chill 20-30 minutes. Apply remaining frosting smoothly or decoratively to sides and top. Optionally, decorate with blueberries and lemon slices.
• Slice layer cake using a thin, sharp knife dipped in hot water and wiped clean between cuts. Serve cool room temperature or chilled.

Troubleshooting

• Cake Dry/Dense: Overbaking, overmixing batter (especially after adding flour), ingredients too cold. Use room temp ingredients, mix minimally, check doneness early. Cake flour helps prevent density.
• Blueberries Sank: Didn’t toss berries thoroughly in flour, batter too thin (unlikely here), or folded in too vigorously. Coating berries is key. Frozen berries sometimes stay suspended better.
• Frosting Too Soft/Runny: Cream cheese or butter too warm/soft. Didn’t use enough powdered sugar. Chill frosting bowl and re-whip. Add more sifted powdered sugar. Use brick-style full-fat cream cheese.
• Frosting Too Stiff: Too much powdered sugar. Beat in cream/milk, 1 teaspoon at a time.
• Frosting Lumpy: Cream cheese/butter not fully softened, or powdered sugar not sifted.

Tips and Variations

• Room Temperature Ingredients: Essential for cake batter (butter, eggs, buttermilk) and important for frosting (butter, cream cheese) for smooth results.
• Cake Flour: Strongly recommended for the tenderest crumb. See substitution note if necessary.
• Don’t Overmix: Crucial for a tender cake, especially after adding flour. Mix just until combined.
• Fresh Lemon: Use both fresh zest and juice for the best, brightest lemon flavor.
• Coating Berries: Helps prevent sinking and bleeding color excessively.
• Cooling: Ensure cakes are completely cool before frosting, especially layer cakes (chilling helps!).
• Add Extracts: A hint of almond extract could complement the lemon and blueberry.

Serving and Pairing Suggestions

• Serve Cool Room Temperature or Chilled: Cream cheese frosting is best cool.
• Any Occasion: Perfect as a layer cake for celebrations or a sheet cake for casual gatherings.
• With Tea or Coffee: A lovely afternoon treat.
• Garnish Simply: Fresh blueberries and lemon slices are perfect.

Nutritional Information

(Note: Estimated, per slice. Highly variable based on whether 9×13 or layer cake, frosting amount, assuming 12 slices for layer cake.)

• Layer Cake Slice: Calories: 550-750+, Fat: 30-45g+, Sugars: 45-60g+
• 9×13 Slice (assuming 12): Calories: 450-600+, Fat: 25-35g+, Sugars: 35-50g+ (Rich dessert, especially layer cake version with more frosting)

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Recipe Summary and Q&A

Summary: This versatile Lemon Blueberry Cake recipe can be made as a 9×13 sheet cake or a three-layer 8-inch cake. It features a moist, tender lemon cake base made with cake flour and buttermilk, studded with fresh blueberries. It’s topped with a tangy lemon cream cheese frosting. The process involves creaming butter/sugar, alternating wet/dry ingredients, folding in floured berries, baking, cooling, making the frosting, and assembling/frosting the chosen cake format.

Q&A:

• Q: Can I use all-purpose flour instead of cake flour?
  • A: Cake flour yields the most tender result. You can substitute all-purpose flour using the method described in the Tips/Notes (remove 2 tbsp AP flour per cup, add 2 tbsp cornstarch, sift well), but the cake will be slightly less delicate.
• Q: Can I use frozen blueberries?
  • A: Yes, the recipe allows it. Do not thaw them before using. Toss the frozen berries directly in the 2 tsp of flour and fold gently into the batter. They might bleed slightly more color than fresh.
• Q: Which frosting quantity should I use?
  • A: The recipe provides two separate quantities. Use the smaller amount (starting with 1/2 cup butter) if making the 9×13 inch sheet cake. Use the larger amount (starting with 3/4 cup butter) if making the three-layer 8-inch cake, as you need enough for filling and frosting the sides.
• Q: Why chill the layer cake before the final frosting?
  • A: Applying a thin “crumb coat” first and chilling it helps trap any loose cake crumbs and firms up the initial frosting layer. This makes applying the final layer of frosting much smoother and cleaner, preventing crumbs from mixing into the visible frosting.