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Lemon Blueberry Cake

Lemon blueberry cake with a tender, moist crumb and fresh blueberries folded into two golden layers. Finished with thick lemon cream cheese frosting and a bright lemon glaze with blueberry topping.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

For the lemon blueberry cake
  • 2.5 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 2 lb butter softened (2 sticks)
  • 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 tossed in 1 tablespoon flour
For the lemon cream cheese frosting
  • 16 oz cream cheese softened
  • 2 lb butter softened (2 sticks)
  • 4 cup powdered sugar
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 fresh blueberries for garnish
  • 1 lemon glaze simple glaze: 1 cup powdered sugar + 2 tablespoons lemon juice

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Bake the lemon blueberry cake layers
  1. Preheat the oven to 350°F and grease two 9-inch round pans.
  2. Beat the softened butter and granulated sugar until fluffy.
  3. Add the eggs, lemon zest, lemon juice, and vanilla, mixing until smooth.
  4. Alternately add the flour mixture and the whole milk or buttermilk, mixing just until incorporated.
  5. Fold in the fresh blueberries that were tossed in flour.
  6. Divide batter between the two pans and bake for 32-35 minutes, until a toothpick in the center comes out clean.
  7. Cool the cakes completely before frosting, about 1 hour.
Make and use the lemon cream cheese frosting
  1. Beat the softened cream cheese and butter until smooth.
  2. Add powdered sugar, lemon juice, and lemon zest, then beat until fluffy.
  3. Fill and frost the cooled cake with the lemon cream cheese frosting.
  4. Pile fresh blueberries on top and drizzle with a simple lemon glaze made from powdered sugar and lemon juice.
  5. Scatter extra lemon zest over the top and serve.

Notes

For the cleanest layers, let the cakes cool completely (about 1 hour) so the frosting doesn’t melt or slide. Store covered in the fridge up to 4 days; freeze unfrosted layers up to 2 months (wrap tightly), and thaw overnight in the refrigerator. For a lighter option, use low-fat cream cheese and reduce butter slightly while keeping the frosting thickness (add a little extra powdered sugar if needed).