Blueberry Lemon Cake

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This lemon blueberry cake is the ultimate dessert! It’s super easy to make, incredibly moist, packed with fresh blueberries, filled with homemade blueberry jam, and topped with a luscious blueberry lemon cream cheese frosting.

Why You’ll Love This Blueberry Lemon Cake

  • Bursting with Blueberry Flavor: Fresh blueberries and homemade blueberry jam give this cake an amazing fruity taste.
  • Lemony Goodness: Lemon zest in the batter and frosting adds a zesty, fresh lemon flavor.
  • Super Moist Cake: This cake is so moist and, combined with the cream cheese frosting, it melts in your mouth.

Blueberry Lemon Cake

Prep Time 1 hour 20 minutes
Cook Time 35 minutes
Course Dessert
Servings 10 slices


For the Blueberry Jam:

  • 18 oz fresh blueberries
  • ¾ cup granulated sugar
  • 1 tablespoon fresh lemon juice

For the Blueberry Lemon Cake:

  • 2 ¼ cups all-purpose flour spooned and leveled
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 10 tablespoons unsalted butter softened
  • 1 ½ cups granulated sugar
  • 3 eggs room temperature
  • 2 tablespoons lemon zest
  • 1 cup buttermilk room temperature
  • 9 oz fresh blueberries
  • 1 tablespoon all-purpose flour for tossing the blueberries

For the Blueberry Lemon Frosting:

  • ¾ cup unsalted butter softened
  • 4 oz cream cheese softened
  • ¼ cup blueberry jam
  • 3 ½ cups powdered sugar
  • 1 tablespoon lemon zest


For the Blueberry Jam:

  • Blend the blueberries until smooth.
  • In a large pot, combine the blueberry puree, sugar, and lemon juice.
  • Simmer over medium-low heat, stirring occasionally, until thickened (about 35-45 minutes).
  • Remove from heat and let cool completely.

For the Cake:

  • Preheat oven to 350°F (175°C). Grease and line either three 6-inch cake pans or two 8-inch pans with parchment paper.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, cream the butter and sugar with an electric mixer on high speed until fluffy (about 3-4 minutes).
  • Add the eggs and lemon zest, mixing on medium-high speed until smooth and slightly fluffy (about 2-3 minutes). Scrape the bowl as needed.
  • Alternate adding the flour mixture and buttermilk to the butter mixture, mixing on low speed just until combined and smooth.
  • Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter.
  • Divide the batter evenly among the prepared pans.
  • Bake for 33-36 minutes (for 6-inch pans) or 28-32 minutes (for 8-inch pans), until a toothpick comes out clean. Cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.

For the Frosting:

  • Whip the butter on high speed with an electric mixer until pale and fluffy (about 5-10 minutes).
  • Add the cream cheese and mix on medium-high speed until combined (1-2 minutes).
  • Mix in the blueberry jam on medium speed.
  • Gradually sift in the powdered sugar, mixing on low speed until combined, then on medium speed until smooth.
  • Add the lemon zest and mix on high speed until the frosting is light and fluffy (1-2 minutes).

Assembling the Cake:

  • **Filling the Cake:** Place a dollop of frosting on your cake turntable and add the first cake layer. Spread a thin layer of frosting on top and even it out. Pipe a border of frosting around the edges, then add about ¼ cup of blueberry jam in the center. Repeat with the next layer.
  • **Creating a Crumb Coat:** Add the final layer of cake and cover the outside with a thin layer of frosting. Smooth it out with a cake scraper. Chill the cake for 30 minutes.
  • **Final Layer of Frosting:** After chilling, apply a thicker layer of frosting, smoothing it with a cake scraper for an even finish. Chill for another 20-30 minutes if needed.
  • **Decorating the Cake:** Top with fresh blueberries and lemon slices.

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