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Lemon Blueberry Cake

This lemon blueberry layer cake is baked into a moist golden crumb with fresh blueberries in every slice, then stacked with thick lemon cream cheese frosting. Finished with a simple lemon glaze and piled fresh berries for a bright summer lemon cake look.
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Prep Time 30 minutes
Cook Time 35 minutes
cooling 1 hour
Total Time 2 hours 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the lemon blueberry cake
  • 2.5 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 1 lb butter, softened
  • 1.75 cup granulated sugar
  • 4 large eggs
  • 2 tbsp lemon zest
  • 3 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup whole milk or buttermilk
  • 2 cup fresh blueberries toss with 1 tablespoon flour before folding
For the lemon cream cheese frosting
  • 16 oz cream cheese, softened
  • 1 lb butter, softened
  • 4 cup powdered sugar
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 cup powdered sugar for lemon glaze
  • 2 tbsp lemon juice for lemon glaze
  • 1 fresh blueberries for garnish
  • 1 lemon glaze for drizzle
  • 1 extra lemon zest for scattering

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Bake the lemon blueberry cake layers
  1. Preheat the oven to 350°F and grease two 9-inch round pans.
  2. In a bowl, whisk together all-purpose flour, baking powder, and salt.
  3. Beat the butter and granulated sugar until fluffy.
  4. Add the eggs, lemon zest, lemon juice, and vanilla extract, then mix until combined.
  5. Alternately add the flour mixture and the whole milk or buttermilk, mixing just until smooth after each addition.
  6. Toss fresh blueberries with 1 tablespoon flour, then fold them into the batter.
  7. Divide batter between the pans and bake for 32-35 minutes, until a toothpick comes out clean.
  8. Cool the cakes completely in the pans before removing and assembling.
Make the lemon cream cheese frosting
  1. Beat the cream cheese and butter until smooth.
  2. Add powdered sugar, lemon juice, and lemon zest, then beat until fluffy.
Assemble and garnish
  1. Fill and frost the cake with the lemon cream cheese frosting, swirling the top edges for a thick look between layers.
  2. Pile fresh blueberries on top, drizzling with lemon glaze made from 1 cup powdered sugar plus 2 tablespoons lemon juice.
  3. Scatter extra lemon zest over the top and serve.

Notes

Pro tip: fully cool the layers before frosting so the cream cheese frosting stays thick and swirled between layers. Store covered in the refrigerator up to 4 days; freezer yes—freeze unfrosted layers up to 2 months and thaw overnight in the fridge, then frost. For a lighter option, use low-fat cream cheese and reduce frosting sugar slightly to keep it spreadable.