This lemon blueberry cake is the perfect summer dessert! It’s bright, vibrant, zesty, and bursting with juicy blueberry flavor.. The zesty lemon pairs perfectly with juicy bursts of blueberry in every bite, creating a refreshing cake that’s light yet indulgent.

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About This Recipe

This cake is a true showstopper—light, fluffy lemon blueberry cake covered in a dreamy whipped cream cheese frosting. It’s everything you want in a summer dessert: not too sweet, refreshing, and full of flavor. The lemon zest and juice give the cake a tangy kick, while the blueberries add pops of juicy sweetness throughout each bite.

What really sets this cake apart is the frosting. If you’re not a fan of buttercream (too sweet, too fussy), this whipped cream cheese version is a total game-changer. It’s light, smooth, and subtly sweet with a rich tang from the cream cheese. Plus, it’s super easy to make and even easier to decorate—no piping bags or fancy tools needed.

This cake is Pinterest- and Instagram-worthy, but it’s also simple enough to whip up for any get-together. Whether you’re celebrating something special or just craving something bright and beautiful, this is the cake to impress.

What You Need To Make This Recipe

For the Lemon Blueberry Cake:

All-purpose flour
Cornstarch
Baking soda
Baking powder
Salt
Unsalted butter (softened)
Vegetable oil
Granulated sugar
Lemon zest and lemon juice (fresh)
Eggs (room temperature)
Buttermilk
Blueberries (fresh or frozen)

For the Whipped Cream Cheese Frosting:

Full-fat cream cheese (cold)
Heavy cream (cold)
Powdered sugar
Vanilla extract

Optional: Yellow food coloring for a light pastel yellow frosting.

Substitutes

Buttermilk: Mix 180ml milk with 1 tbsp lemon juice or vinegar. Let sit for 5–10 minutes before using.
Unsalted butter: Salted butter works too; just skip the salt in the cake batter.
Vegetable oil: Canola or sunflower oil works best for baking.
Blueberries: Fresh or frozen (no need to thaw). You can also try raspberries or blackberries.
Cream cheese: Use only full-fat for best results; reduced-fat can make the frosting runny.
Heavy cream: Double cream or whipping cream with at least 35% fat will also work.

Equipment/Ingredients For This Recipe

6-inch cake pans (Amazon)
Kitchen scale (Amazon)
Measuring spoons (Amazon)
Electric hand mixer (Amazon)
Mixing bowls (Amazon)
Offset spatula (Amazon)
Cake stand (Amazon)
Whisk (Amazon)

Pro Tips

Coat your blueberries in flour before folding them into the batter—this helps prevent them from sinking to the bottom.
Use cold cream cheese and cold heavy cream for the frosting to ensure it whips up properly.
Don’t overmix the cream cheese or it will become runny.
Chill your cake layers and the frosting before final assembly. It makes the frosting process so much easier.
Decorate with fresh lemon slices, blueberries, and mint leaves for a simple yet stunning look.

How To Store Lemon Blueberry Cake

Store the frosted cake in the refrigerator for up to 4–5 days. Keep it covered to prevent it from drying out. Bring to room temperature for about 15–20 minutes before serving for the best texture and flavor.

If you have leftovers, you can also freeze slices individually. Wrap each slice in plastic wrap and store in an airtight container in the freezer for up to 1 month. Thaw overnight in the fridge.

FAQ’s

Can I use frozen blueberries?

Yes! Just don’t thaw them—fold them directly into the batter after coating with flour.

Can I make the cake ahead of time?

Absolutely. You can bake the cake layers a day in advance, wrap them well, and store them at room temperature. Assemble and frost the cake the day you plan to serve.

What can I use instead of buttermilk?

You can make a buttermilk substitute by mixing 180ml milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5–10 minutes before using.

Can I use a different size pan?

Yes! You can bake this in two 8-inch pans or one 9×13-inch pan to make a sheet cake—just adjust the baking time accordingly.

Can I frost this cake with a different frosting?

Absolutely. A lemon buttercream or even a stabilized whipped cream can be used, but the whipped cream cheese frosting pairs best.

This lemon blueberry cake is as delicious as it is beautiful—zesty, juicy, light, and just sweet enough. It’s perfect for summer gatherings, birthdays, or anytime you want to wow your guests without spending hours decorating. If you love this recipe, don’t forget to try my lemon blueberry loaf cake, lemon loaf cake, blueberry crumb cake, and no-bake lemon cheesecake, too. Happy baking!

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Lemon Blueberry Cake with Whipped Cream Cheese Frosting

This lemon blueberry cake is the perfect summer dessert! It's bright, vibrant, zesty, and bursting with juicy blueberry flavor.. The zesty lemon pairs perfectly with juicy bursts of blueberry in every bite, creating a refreshing cake that’s light yet indulgent. With its golden layers, tangy fruit, and dreamy whipped frosting, this cake is the kind of dessert that instantly lifts your mood and makes any occasion feel special.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 40

Chill Time 30

Total Time 7 40

Course Dessert

Cuisine American

Servings 12

Calories 556 kcal

Equipment

2 Large bowls
1 Medium-sized bowl
Whisk
2 Spatulas
Electric hand mixer
Kitchen scale or measuirng cups
Measuring spoons
Offset spatula
3 6-inch cake pans lined with parchment paper
Cake stand or serving plate

Ingredients

For the Lemon Blueberry Cake

270 g all-purpose flour (2 1/4 cups)
30 g cornstarch (1/4 cup)
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
113 g unsalted butter (1/2 cup) softened
120 ml vegetable oil (1/2 cup)
330 g granulated sugar (1 2/3 cups)
2 tbsp lemon zest zest from 2 large lemons
3 large eggs room temp.
3 tbsp lemon juice
180 ml buttermilk (3/4 cup)
170 g blueberries (1 cup) fresh or frozen

Instructions

Make the lemon blueberry cake

Preheat your oven to 180°C (350°F). Grease and line three 6-inch cake pans with parchment paper. Set aside.
Mix the dry ingredients: In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. Reserve 1 tablespoon of this mixture in a small bowl to toss with the blueberries later.
Cream the wet ingredients: In a large bowl, combine softened butter, vegetable oil, granulated sugar, and lemon zest. Use a whisk or electric hand/stand mixer to beat until pale and creamy (about 2–3 minutes).
Add eggs: Add the eggs one at a time, beating well between each addition.
Add liquids: Whisk in the buttermilk and fresh lemon juice until fully combined.
Combine wet and dry: Add the dry ingredients to the wet mixture in two batches, folding gently with a spatula after each addition. Stop mixing once no flour streaks remain.
Add blueberries: Toss blueberries in the reserved flour mixture, then gently fold them into the batter.
Bake: Divide the batter evenly between the three prepared pans. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Let cakes cool in the pans for 5–10 minutes, then run a spatula or butter knife around the edges to release. Flip onto a wire rack and cool completely.