What makes this lemon blueberry cake recipe simply the best? First, it has a citrusy lemon glaze soaked into a light lemon sheet cake so it’s extra citrusy and moist. Then it is topped with fluffy whipped cream cheese frosting to make you swoon. Plus, this cake meets the baking needs of all! Use the easy directions to make lemon blueberry cake using a cake mix, homemade, or gluten-free. It’s all here!
Best Lemon Blueberry Cake Recipe
If you love to bake, you’ve inevitably stumbled across a lemon blueberry cake recipe or two. There are bundt cakes, sheet cakes, layer cakes, ones from scratch, or using a box cake mix.
How’s one to choose the best recipe with so many choices?!
If you are looking for an easy, light cake recipe dotted with fresh blueberries, the perfect infusion of lemon flavor, and a fluffy cream cheese frosting that doesn’t weigh it down…you’re in luck!
Once the blueberry lemon cake is pulled from the oven it’s drizzled with a fresh lemon glaze, to seep down into the cake. Not only does this add even more moisture, but it enhances the flavor with even more bursts of lemon flavor.
After the cake cools completely, spread the fluffy, whipped lemon cream cheese frosting all over, and sprinkle with more fresh blueberries.
If you suffer from homemade cake anxiety, the recipe also includes instructions to make this cake using a boxed mix. No one will be the wiser and you can save yourself the stress. 🙅♀️
Just like other popular desserts, Frozen Lemon Pie or Coconut Cake with Lemon Curd, these are desserts guaranteed to impress whether serving for guests, birthday celebrations, or just because you can’t get enough of this this fruity, citrusy combination.
Below I will teach you how to make a classic homemade recipe, an easy recipe using a cake mix, transforming this recipe into a layer cake, or how to make an equally delicious gluten-free version.
How to Make Lemon Blueberry Cake Recipe
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- Begin by creaming together butter and sugar until very light and fluffy, about 4 minutes. Add the eggs, lemon extract, and lemon zest.
- In a bowl whisk together the dry ingredients. Alternate adding some flour mixture to the cake, mix well, then pour in buttermilk. Continue adding and mixing until all the flour and buttermilk has been added.
- Gently fold in the blueberries. Pour the cake batter into greased 9X13 sheet pan or see recipe notes for making a lemon blueberry layer cake.
- To make sure the blueberries are evenly dispersed, and don’t fall to the bottom of the cake, reserve some of the blueberries and gently press on top before baking.
- After the cake comes out of the oven, poke holes in warm cake for lemon drizzle glaze to soak in and pour the glaze over.
- Cool completely on a wire rack before spreading on the cream cheese frosting with an offset spatula.
Fluffy Lemon Cream Cheese Frosting
Begin by beating together the cream cheese, sugar, lemon zest, and lemon extract. Next you will need to fold in the whipped cream. However, similar to the cake portion, the cream cheese frosting can be made completely from scratch or folding in Cool Whip as a shortcut.
Using whipping cream: In a separate bowl beat 3/4 cup heavy cream until stiff peaks form. Fold into lemon cream cheese mixture.
Cool Whip substitution: Substitute 2 cups Cool Whip instead of whipping heavy cream and fold into cream cheese mixture.
How to Make Lemon Blueberry Cake Using Cake Mix
If you’d rather save time and a little bit of effort, this cake recipe can also be made using a yellow cake box mix.
- Prepare a yellow cake mix according to directions, adding 1 teaspoon of lemon extract and 1 tablespoon of lemon zest.
- Before baking, fold in 2 cups frozen or fresh blueberries. Bake in 9X13 pan or two 9″ cake pans.
- When the cake comes out of the oven mix together the lemon glaze. Poke holes into the warm cake and allow lemon drizzle to soak in. Cool completely.
- Mix together cream cheese frosting and spread on top, decorating with fresh blueberries.
Gluten Free Lemon Blueberry Cake
Looking for gluten-free cake recipes? You’re in luck because I know from first-hand experience this recipe can be modified with ease! In fact, it tastes just as delicious and moist.
To do this I recommend substituting a quality gluten free all-purpose flour. My preferred brand of gluten-free flour is Cup4Cup because the cornstarch added into the mix is perfect maintaining a light, fluffy texture.
To prevent gluten-free cake that rises too quickly then falls when cooling, start baking at 350ºF for 30 minutes. Leaving the cake in the oven, reduce the oven temp to 325ºF and continue baking for 20-30 minutes, or until a toothpick inserted in the middle comes out clean.
making a layer cake
Divide batter between two 9-inch cake pans lined with parchment paper on the bottom. Bake for 20-25 minutes.
Poke warm cake layers with holes, drizzle with lemon glaze, and cool completely in pans. Spread the cream cheese frosting in between layers and on top, along with some fresh blueberries.
Can I use an alternative frosting?
Yes. If you would like to enjoy this cake with something besides a cream cheese frosting, you have other options.
First, since the cake has a lemon drizzle on top, the frosting can be omitted and served like this, similar to Mary Berry’s lemon drizzle cake.
If you prefer buttercream, make a batch of this extra fluffy buttercream frosting and flavor with lemon zest and lemon extract.
Lastly, the lemon drizzle can be swapped out with a thicker lemon glaze. Instead of poking holes to have the drizzle soak into the cake, let the cake cool and then spread a lemon glaze on top. The frosting from this gluten-free lemon bundt cake would work perfectly!
Make-Ahead, Storing, and Freezing instructions
Make Ahead:
This cake recipe may be made up to 2 days ahead of time and store, covered, in the refrigerator. For optimal serving, let it set out to come to room temperature at least an hour before serving.
Leftovers:
Cover and store in the refrigerator. However, cake is best served at room temperature because it will be less dense. Leave out for 1 hour before serving again.
Freezing:
Prepare the cake, frost, and cover securely to store in the freezer up to 3 months. Thaw up to 2 days in the refrigerator and garnish with fresh blueberries before serving. Leftover slices may also be frozen.
Alternatively, bake the lemon cake and cool completely. Wrap securely to prevent freezer burn and store in the freezer up to 3 months. Thaw on the counter for 2 hours and then top with whipped cream frosting.
More Baking Tips
- To make sure the blueberries are evenly dispersed, and don’t fall to the bottom of the cake, reserve some of the blueberries and gently press on top before baking.
- For best results, always use room temperature eggs, butter, and dairy when baking. This makes the batter come together smoothly and homogeneously.
- Buttermilk substitution: Pour 1 tablespoon vinegar or lemon juice in a measuring cup. Add milk until you have 1 1/4 cups total liquid. Let sit for 5-10 minutes, stir, and then use.
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Best Lemon Blueberry Cake (Extra Moist)
Ingredients
Lemon Blueberry Cake
- ¾ cups (1 ½ sticks) unsalted butter softened
- 1 ¾ cup sugar
- 3 eggs room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1 tablespoon lemon zest about 2 lemons
- 2 ½ cups all-purpose flour or gluten free all-purpose flour (I recommend Cup4Cup gluten-free flour)
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ¼ cup buttermilk (see recipe notes for substitution)
- 1 ¾ cups fresh or frozen blueberries
Lemon Glaze
- 1/4 cup fresh lemon juice (use zested lemons)
- 1 1/2 cup powdered sugar
Lemon Cream Cheese Frosting
- 12 ounces cream cheese softened
- 1 teaspoon lemon zest
- 1 teaspoon lemon extract
- 1 cup powdered sugar
- ¾ cup heavy cream (or 2 cups Cool Whip, thawed)
- ¼ cup fresh blueberries, for decorating
- lemon slices, for decorating
Instructions
Lemon Blueberry Cake
- Preheat the oven to 350ºF. Grease a 9X13-inch baking pan. Set aside.
- In a large mixing bowl beat together butter and sugar until very light and fluffy, about 4 minutes.¾ cups (1 ½ sticks) unsalted butter,1 ¾ cup sugar
- Add eggs, one at a time, beating well after each addition. Beat in vanilla extract, lemon extract, and lemon zest.3 eggs,1 teaspoon vanilla extract,1 teaspoon lemon extract,1 tablespoon lemon zest
- In a separate bowl whisk together flour, baking powder, and salt. Alternatively add flour and buttermilk to butter / sugar mixture, beating on low after each addition until just combined. Gently fold in the 1 ½ cup blueberries, reserving ¼ cup. Pour into prepared baking pan. Scatter the remaining ¼ cup blueberries on top and gently press down. This helps evenly disperse the berries, making sure they don't fall to the bottom of the cake.2 ½ cups all-purpose flour or gluten free all-purpose flour,2 ½ teaspoons baking powder,½ teaspoon salt,1 ¼ cup buttermilk,1 ¾ cups fresh or frozen blueberries
- Bake 35-40 minutes, or until toothpick inserted in middle comes clean. See recipe notes for baking instructions, if using gluten-free flour.
- Remove from oven and mix together lemon drizzle ingredients. Poke holes all over warm cake using a skewer or fork. Pour drizzle over cake and let seep in. Use a spatula to spread drizzle around and evenly distribute. Allow cake to cool completely before frosting.1/4 cup fresh lemon juice,1 1/2 cup powdered sugar
Lemon Cream Cheese Frosting
- In a large bowl beat together cream cheese, lemon zest, lemon extract, and powdered sugar. Set aside.12 ounces cream cheese,1 teaspoon lemon zest,1 teaspoon lemon extract,1 cup powdered sugar
- If using heavy cream, pour into a separate clean, large bowl. Beat on high until it holds shape and peaks form, about 3-4 minutes.¾ cup heavy cream (or 2 cups Cool Whip, thawed)
- Fold whipped cream (or Cool Whip) into cream cheese mixture until no streaks remain.
- Spread frosting on top of cooled cake and garnish with fresh blueberries and lemon slices.¼ cup fresh blueberries,
- DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND/OR CLICK A STAR RATING ON THE RECIPE CARD!
Recipe Notes
Gluten-Free Baking Notes
To prevent gluten-free cake that rises too quickly then falls when cooling, start baking at 350ºF for 30 minutes. Leaving the cake in the oven, reduce the oven temp to 325ºF and continue baking for 20-30 minutes, or until a toothpick inserted in the middle comes out clean.Lemon Blueberry Cake Using Cake Mix
- Prepare a yellow cake mix according to directions, adding 1 teaspoon of lemon extract and 1 tablespoon of lemon zest.
- Before baking, fold in 2 cups frozen or fresh blueberries. Bake in 9X13 pan or two 9″ cake pans.
- When the cake comes out of the oven mix together the lemon glaze. Poke holes into the warm cake and allow lemon drizzle to soak in. Cool completely.
- Mix together cream cheese frosting and spread on top, decorating with fresh blueberries.
Layer cake
Divide batter between two 9 inch cake pans lined with wax paper on bottom. Bake for 20-25 minutes. Poke warm cake layers with holes, drizzle with lemon glaze, and cool completely in pans. Spread the cream cheese frosting in between layers and on top, along with some fresh blueberries.Buttermilk Substitution
Pour 1 tablespoon vinegar or lemon juice in a measuring cup. Add milk until you have 1 1/4 cups total liquid. Let sit for 5-10 minutes, stir, and then use.Nutrition
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This recipe first appeared on The Slow Roasted Italian website.
Moist and delicious says
This was a very moist delicious desert. Made it for our church small group meeting in our home. I ended up giving out the recipe to all the women there.😊
Melissa Erdelac says
Thank you! I really appreciate the time it took to drop a line and let me know! 🙂
Best,
Melissa
Marley says
I made this for my dad’s birthday and we all loved it. Thank you ❤️
Melissa Erdelac says
Makes me so happy, Marley. Thanks for sharing!
Best,
Melissa
Lielle says
Hi! I just have a quick question about the buttermilk in the cake mix. I’m not clear on when I should be adding the buttermilk. Do I add the buttermilk to the dry ingredients and then add that mixture to the butter/sugar mixture? Or do I add the dry ingredients to the butter/sugar mixture and then slowly beat in the buttermilk? Thank you for your time!
Melissa Erdelac says
Hi Lielle,
After you have the butter / sugar, add a little of the flour, mix that. Then add a little buttermilk, mix that, little flour, mix then, end with buttermilk, and do the final mix. Hopefully this helps!
Best,
Melissa
Felicia from Plano says
Made this for family chili dinner get together. This cake was the perfect dessert for after our spicy meal. I am making it again (right now) for my birthday. A beautiful and delicious cake.
Melissa Erdelac says
Happy birthday, Felicia! I’m so honored you choose this cake because I take my birthday cake decision very seriously!
Best,
Melissa
Anonymous says
Do we have to add the extra cream cheese frosting? Since there is a glaze already?
Melissa Erdelac says
No, you can leave off the frosting! However, if you do I wouldn’t poke the holes in the cake and instead just drizzle it over the top.
Best,
Melissa
rita A ladner says
I made the lemon blueberry cake Sunday July 3 2022 all of my family love it. I had to give the recipe to my oldest son. Rita
Melissa Erdelac says
Thanks for sharing, Rita. I’m so glad it was a hit!
Best,
Melissa
Brenda says
Turned out great—made for a church event so haven’t tried it but the batter & frosting are yummy! If I didn’t want to use fresh lemon in the cake & frosting-how much would I use(I have a lemon tree!)?
Leslie says
My daughter chose this to make for her birthday cake and it was a huge hit! Everybody commented how good it was. Will definitely make again!
Melissa says
Thank you so much for sharing, Leslie! This makes me so happy!
Best,
Melissa
Jacqueline Foskitt says
I’ve made this cake multiple times and I absolutely love it. So delicious. Wondering if you think it would come out well as cupcakes?
Melissa says
Hi Jacqueline,
Thank you and yes! I would reduce the baking powder a tad, to 2 teaspoons, because you won’t need as much leavening in cupcakes. I haven’t tested how long they would take to bake, but I’m guessing 18-20 minutes? I’d love to hear back if you try it!
Best,
Melissa
Deborah says
Can you use a lemon cake mix or would that be too overwhelming with lemon.
Melissa says
Hi Deborah,
Yes, you can. I would leave the lemon zest out in the cake, but still do the drizzle on top. I think it would be great!
Best,
Melissa
Anonymous says
made this for a dinner party last evening, and wow, it did not disappoint, I used The cake mix version since I had it on hand, I tossed frozen blueberries in the flour and dropped them all over the top instead of mixing them in, and it turned out beautiful, The frosting is glorious!, this was a huge hit At the dinner party, definitely a keeper, thanks 😊
Melissa says
This makes me so happy! Thank you so much for taking the time to share this. I’m so glad you enjoyed it!
Best,
Melissa
Gretchen Baber says
I made this yesterday for a family get-together, and it was soooo darn delicious. This one will definitely be a keeper!
Melissa says
Thanks Gretchen! I’m so glad to hear that! Did you make the cake mix or from scratch version?
Gretchen Baber says
I made it from scratch. I used Cool Whip instead of the heavy whipping cream, so the next time I make this, I’ll be trying the hwc to see if there’s much difference. This had a good lemony flavor the day I made it, but the next day, oh my goodness, it was like a lemon explosion of deliciousness, so I think I’ll make this the day before I plan on serving it. Thank you so much for sharing this wonderful recipe,
Melissa says
Great tip Gretchen! Thank you for sharing your recipe notes and review. It is always immensely appreciated!
Best,
Melissa
Karen Moore says
I am going to make this cake for a family birthday. However, I will have to make it four days prior to eating it. I wanted to know your thoughts on freezing this cake. Is it freezable and will it taste good after thawed. Also, would the frosting still be good if I made it four days ahead of time and then frosted thawed cake. Can the frosting be frozen? Could the frosted cake be frozen? Also, I plan to bake in a foil pan. Any issues with a foil pan? My daughter has specifically asked for a lemon blueberry cake and your recipe sounds delicious!! Thank you so much for your assistance with my questions.
Melissa says
Hi Karen, I’d be happy to help! Yes, this cake freezes great. I would make the whole cake as the recipe says, right through the frosting. Do not put the fresh blueberries or lemon on top, though. Cover the whole cake in plastic wrap and then wrap with foil. When it’s time to eat it, thaw overnight in the refrigerator and then set out for a few hours before serving at room temp. Once it’s set out at room temp is when you can put the fresh blueberries and lemon on.
I would advise against baking it in a foil pan, though. They are not great for baked goods like cakes and brownies because they don’t heat evenly or insulate enough. You might have a very burnt bottom layer before the cake is cooked through. Hope this helps and don’t hesitate to reach out if you have more questions.
Best,
Melissa
Karen Moore says
Hi Melissa,
Thanks for your prompt response to my questions. I have one more question. After reading info on freezing cakes in pyrex (which is my baking dish), I see it is OK to freeze in a pyrex baking dish as long as you don’t do the extreme temperature thing. Would you recommend that I freeze the frosted cake in my pyrex (all wrapped up as you previously indicated) or would you attempt to remove the cake from the baking dish (what a scary thought!), frost, then freeze.
Thank you so much.
I will give you an update in a couple weeks!!
Melissa says
Hi Karen, I freeze things in pyrex all the time without a problem. Before you freeze it, the cake and dish will be at room temperature, so transferring it to the freezer won’t be a problem. When they talk about extreme temperature difference, they mean having a hot from the oven pan and then putting it in the freezer. Yes, please keep me posted on how it turns out!
Best,
Melissa
Karen Moore says
Hi Melissa,
I froze this cake as per your instructions. Froze beautifully, thawed beautifully, tasted delicious as if I had made it that day! Great recipe and loved by the whole family!
Melissa says
That’s so wonderful, Karen! I’m really glad it worked out so great for you 🙂
Best,
Melissa
Amy says
This is the PERFECT summer dessert! I was a n excellent combination of blueberry and lemon mixed into a light cake! I would have snapped a pic but it was eaten up too quickly! I will definitely make it again!
Melissa says
Thanks Amy! Yes, I make this A TON in the summer because we have so many fresh blueberries on hand. Luckily, it also works with frozen blueberries so it’s always an option!
Best,
Melissa
LadyJ1225 says
Oh my, you had me at ‘lemon’! I love all things lemon and this is a wonderful treat! My partner claims to not like blueberries and he devoured three pieces of this before I took it away so he wouldn’t inhale it all. The lemon flavor is nice and bright and really complements the blueberries. This is a winner! Thank you so much for sharing this recipe = )
Melissa says
Thank you so much for taking the time to let me know how much you enjoyed it! Good to know that this cake goes over so well with “blueberry haters” as well!
Best,
Melissa
Skylar says
Are the 390 calories for the whole cake including frosting
Melissa says
Hi Skylar, Yes the 390 calories is for a piece of cake with frosting if it is cut in 16 pieces. Hope that helps!
Best,
Melissa
Amy says
Awesome! Made it for mother’s day and everyone wanted the recipe! I used the box mix and put the blueberries in right before I put it in the oven. Turned out great! I was worried it was going to be too lemony, but it was just right! Perfect spring/summer dessert!
Melissa says
Hi Amy,
Thank you so much for letting me know what a success your cake was. It’s always a good sign when you get asked for the recipe! This is definitely a personal favorite dessert of mine as well!
Best,
Melissa
Cindy A Cardoza says
I made this cake to bring to my in-laws on Easter. It was a HUGE hit! they’re phenomenal cooks so they judge everything but they actually LOVED it. It was the moistest and most flavorful cake on the table! The lemon isn’t too overpowering but it adds a brightness and sweetness throughout. I can’t wait to make it again!
Melissa says
Oh thank you so much for letting me know! I’m so glad it was such a success, especially with such experienced cooks! That had to make you feel great!
Best,
Melissa
Anonymous says
I made this cake last weekend and used the “cheater” method by using a yellow cake mix. I took it to work and everyone lover it. It was really easy and delicious. The only problem was that the blueberries sunk to the bottom even thought I floured them liked you recommended. Not a big deal, but I was wondering if there was something I could’ve done differently. Thanks.
Melissa says
Hello, thanks for writing! Cake mixes may be a little thinner, so the blueberries will sink to the bottom, even with the flour. Another trick you can do is just sprinkle the blueberries on top and not stir them into the batter. They will sink down into the cake as it bakes. I’m glad everyone loved it!
Melissa says
Hi Cynthia,
I really appreciate you taking the time to let me know how much you enjoyed the cake. It is one of my favorite cakes I’ve made. I’ve tried other Lemon Blueberry cakes and have always been disappointed, so figured I’d invent one I do like!
Cynthia Boersma says
Made it this evening. Didn’t change anything and the cake is delicious. It will become one of our favorite cakes. Thanks for sharing the recipe..