Lemon Blueberry Cake Recipe

I’m sharing my Lemon Blueberry Cakes recipe featuring lemon cake layers, a blueberry filling, and lemon cream cheese frosting, accompanied by detailed step-by-step photos and a video.

I wanted a cake that felt bright and a little reckless, something that would surprise you on the first bite. My Lemon Blueberry Cakes are tangy yet sweet, with soft lemon layers and a glossy blueberry center that wakes up every forkful.

The frosting leans creamy and a touch tangy thanks to cream cheese so each slice balances like it knows what its doing. I even shot step by step photos and video so you can feel the texture before you cut into it.

Trust me, it looks fancier than it takes, and people will ask for the recipe twice.

Ingredients

• Flour: Gives structure and carbs, low protein, not much fiber, keeps cake tender.
• Butter: Rich in fat and flavor, adds moisture and a slightly sweet, buttery taste.
• Eggs: Provide protein and lift, help bind ingredients, make cake light and fluffy.
• Blueberries: Add natural sweetness, fiber, antioxidants, juicy bursts that balance lemon tang.
• Lemon: Bright, tart flavor from juice and zest, adds acidity and fresh aroma.
• Cream cheese: Creamy, tangy frosting base, adds fat and some protein, makes frosting rich.
• Sour cream: Adds moisture, slight tang, aids tenderness, gives crumb a softer texture.
• Powdered sugar: Sweetens frosting fast, adds bulk and smoothness, mostly simple carbs.

Ingredient Quantities

• Cake
• 2 1/2 cups (312g) all purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp fine salt
• 1 cup (226g) unsalted butter, softened
• 1 1/2 cups (300g) granulated sugar
• 3 large eggs, room temp
• 2 tbsp lemon zest (about 2 lemons)
• 1/4 cup (60ml) fresh lemon juice
• 1 cup (240g) sour cream, room temp
• 1/4 cup (60ml) milk, room temp
• 1 tsp vanilla extract
• Blueberry filling
• 2 cups (300g) fresh or frozen blueberries
• 1/3 cup (67g) granulated sugar
• 2 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tbsp water
• Lemon cream cheese frosting
• 8 oz (225g) cream cheese, softened
• 1/2 cup (113g) unsalted butter, softened
• 4 cups (480g) powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tsp vanilla extract
• pinch of salt
• Garnish (optional)
• Fresh blueberries
• Lemon slices and extra zest

How to Make this

1. Preheat oven to 350F (175C). Grease and flour two 8 or 9 inch round cake pans and line bottoms with parchment, then flour the parchment too so cakes come out clean.

2. Whisk together 2 1/2 cups flour, 1 tbsp baking powder, 1/2 tsp baking soda and 1 tsp fine salt in a bowl; set aside.

3. In a large bowl cream 1 cup softened butter with 1 1/2 cups sugar until light and fluffy, about 3 minutes, then beat in 3 room temp eggs one at a time, scraping the bowl between additions; stir in 2 tbsp lemon zest and 1 tsp vanilla.

4. Mix 1/4 cup fresh lemon juice with 1 cup sour cream and 1/4 cup milk, then add about half of that wet mix to the butter mixture, fold in half the dry mixture, then add the rest of the wet mix and finally the remaining dry, mixing until just combined; do not overmix or cake gets dense.

5. Divide batter evenly between pans and bake 25 to 30 minutes or until a toothpick comes out with a few moist crumbs; let cakes cool in pans 10 minutes then turn out onto wire racks to cool completely before assembling.

6. Meanwhile make the blueberry filling: combine 2 cups blueberries, 1/3 cup sugar, 2 tbsp cornstarch, 1 tbsp lemon juice and 1 tbsp water in a small saucepan; cook over medium heat, stirring, until mixture thickens and bubbles, mash a few berries if you like a less whole filling; cool completely — hot filling will melt the frosting.

7. Make the frosting: beat 8 oz softened cream cheese with 1/2 cup softened butter until smooth, then slowly add 4 cups powdered sugar until you reach spreading consistency; stir in 2 tbsp lemon juice, 1 tsp lemon zest, 1 tsp vanilla and a pinch of salt; if too soft chill 20 minutes, if too stiff add a teaspoon of milk.

8. Level the cooled cake layers with a serrated knife if needed. Place first layer on a serving plate, spread a generous layer of cooled blueberry filling (reserve a few whole blueberries for garnish), then dollop and spread about 1/3 of the frosting over the filling.

9. Stack the second cake layer, press gently, do a thin crumb coat of frosting and chill 15 minutes to set, then finish with a final smooth layer of frosting all around. Clean up edges with an offset spatula.

10. Garnish with fresh blueberries, lemon slices and extra lemon zest. Chill at least 30 minutes before slicing so layers hold, but bring to room temp for 20 minutes before serving for best flavor.

Equipment Needed

1. Two 8 or 9 inch round cake pans, plus parchment paper cut to fit
2. Measuring cups and spoons for dry and wet ingredients, and a liquid measuring cup dont forget
3. Large mixing bowl and a medium bowl for the dry mix
4. Electric mixer (hand or stand) or a sturdy whisk if you want an arm workout
5. Rubber spatula and a wooden spoon for folding and scraping
6. Whisk for the dry ingredients and lemon/sour cream mix
7. Small saucepan and a wooden spoon or silicone spatula for the blueberry filling
8. Wire cooling racks to cool the layers completely
9. Serrated knife to level the cakes and a cake plate or board to assemble on
10. Offset spatula or butter knife for crumb coat and smoothing, plus a towel to keep your hands clean

FAQ

Lemon Blueberry Cake Recipe Substitutions and Variations

• All purpose flour: swap with cake flour for a lighter crumb. To make cake flour at home, for every 1 cup AP flour remove 2 tbsp flour and stir in 2 tbsp cornstarch, then sift. Or use a 1:1 gluten free baking mix if you need it gluten free, no other big changes.
• Sour cream (1 cup): use full fat Greek yogurt 1:1 — same tang and texture so the cake stays tender. If you only got low fat, the crumb may be slightly less rich.
• Eggs (3 large): replace each egg with a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 minutes). Works well for binding, though the cake can be a touch denser and darker.
• Cream cheese (8 oz) in the frosting: swap with mascarpone 1:1 for a silkier, less tangy frosting, or Neufchatel 1:1 if you want lower fat. If you use Neufchatel chill the frosting a bit before spreading cause it can be softer.

Pro Tips

1) Get everything really close to room temp. Cold butter or cream cheese makes lumpy batter or frosting, but stuff thats too soft will make the cake greasy, so aim for soft but still slightly cool. If you forgot to take eggs out, drop them in warm (not hot) water for 5–10 minutes to speed it up.

2) Fold gently and stop when the streaks are gone. Overmixing develops gluten and makes the cake dense, so use a spatula and bring the dry and wet together with slow scoops, dont keep beating after it looks homogenous.

3) Make the blueberry filling thick and totally cool before you use it. If it seems loose, mix a little extra cornstarch with cold water, bring it back to a simmer until it thickens, then cool in the fridge — hot filling will melt the frosting and make a soggy mess.

4) Chill between coats and smooth with a warm spatula. Do a thin crumb coat, chill 10–20 minutes to set, then finish. For super-smooth sides heat the spatula or bench scraper briefly in hot water, wipe it dry and glide it around the frosting, it helps hide small flaws and looks professional.