My extra moist lemon blueberry cake recipe is soaked in a citrusy lemon glaze — not just drizzled, soaked — so every bite of this light lemon sheet cake stays ridiculously moist and you can’t hide from the lemon flavor. It’s topped with fluffy whipped cream cheese frosting, and however you bake, this recipe’s got you covered: cake mix, homemade, or gluten-free directions all included. Let’s do this!
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Lemon Drizzle Soaked Lemon Blueberry Cake – The Best!
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, yet exceptionally moist lemon cake recipe dotted with fresh blueberries, the perfect infusion of lemon flavor, and a fluffy, airy cream cheese frosting…you’re in luck!
Once the 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 cooling completely, spread the fluffy, whipped lemon cream cheese frosting all over, and sprinkle with more fresh blueberries.
If you suffer from homemade cake anxiety, my lemon blueberry drizzle cake also includes instructions to make this cake using a boxed mix. No one will be the wiser and you can save yourself the stress. 🙅♀️
I also wanted to add this sheet cake to my homemade gluten-free cakes hall of fame, so I tested the recipe exhaustively with gluten-free flour as well. Now you can make it traditionally, swap out gluten-free flour with a simple adjustment, or as a layer cake.
This lemon blueberry bake is absolutely to die for. It’s our favorite dessert, even for those that aren’t gluten free. The first time I made it I forgot the lemon glaze. It was still very good but the glaze takes it to a whole other level! This is the best website and I am so grateful for all the effort and detail that is put into to these recipes and information. Thank you!
—Kelly
I 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 😊
—Anonymous
Free Guide! 5 easy tips for baking like a gluten-free pro!
Simple hacks for fail-proof gluten-free dishes every time!
Watch This Recipe
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Cream butter and sugar…the right way
Here’s a tip if you’re a novice baker – when mixing butter and sugar together, don’t stop when it just comes together. Continue to beat it until it transforms into a light, fluffy mixture. This helps build up the structure to create a tender, lofty crumb. Pretty essential in cakes, right??
Alternate mix dry and wet ingredients
Once the butter and sugar is combined, add in the eggs one at a time with the lemon zest, vanilla, and lemon extract. In a separate bowl whisk together the flour (or gluten-free flour), baking powder, and salt. Have your buttermilk measured and on hand. Bonus points for it being at room temp!
Mix in about a third of the dry mixture, a third of the buttermilk, then repeat until you end with the buttermilk.
Add blueberries like a pro
A common baking tip is tossing blueberries in a little flour before adding them to cake batters so they don’t sink to the bottom. I don’t like this method because adding more flour can dry out the cake and I never know exactly how much flour home bakers will end up adding.
So I came up with a simpler method. Fold most of the berries into the batter. After it’s all mixed together, spread it evenly in the 9X13-inch baking pan, then scatter the remaining blueberries on top. Those will sink down slightly as the cake bakes so you get blueberries throughout!
Bake and lemon soak
Pop the cake in a 350℉ oven for about 35-40 minutes. Sheet cakes do have a slightly longer baking time because it’s more batter in one pan. Make sure it’s baked through or you will risk the cake falling after it comes out of the oven.
Place it on a wire rack and combine the lemon drizzle. Poke holes all over with a skewer and pour that gooey glaze all over.
Now it’s time to wait. Let the cake cool completely before making and spreading on the frosting. The glaze will harden into a glorious, shiny lemon shield. Good stuff!
Fluffiest lemon cream cheese frosting
I don’t like the heaviness of a straight cream cheese frosting, but adding whipped heavy cream (or Cool Whip) takes traditional cream cheese frosting from forgettable to wowzers.
Beat together the softened cream cheese, sugar, lemon zest, and lemon extract. If using whipped heavy cream, do this in a separate bowl, beating until soft, sturdy peaks form. Fold that into the cream cheese mixture or substitute 2 cups thawed whipped cream topping.
Shortcut – Use A Cake Mix!
If you’d rather save time and a little bit of effort, make an equally moist cake using a yellow cake box mix. Prepare the 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 then mix together cream cheese frosting and spread on top, decorating with fresh blueberries.
Can I Make This Gluten-Free?
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.
While all the ingredients are the same, I did find using the same amount of buttermilk as the original recipe makes for a denser crumb. Therefore, I recommend cutting back to 1 cup buttermilk and letting the cake rest for 15 minutes before baking. This helps give extra time for the GF flour to absorb the moisture so the crumb isn’t gummy.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Extra Moist Lemon Blueberry Cake With Soaked Glaze
Ingredients
Lemon Blueberry Cake
- ¾ cups (170 g) unsalted butter, softened
- 1 ¾ cup (350 g) granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1 tablespoon lemon zest, about 2 lemons
- 2 ½ cups (327 g) all-purpose flour or gluten free flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ¼ cup (317 g) buttermilk* , (*see recipe notes for GF cake amount)
- 1 ¾ cups (260 g) fresh or frozen blueberries
Lemon Glaze
- ¼ cup fresh lemon juice , (use zested lemons)
- 1 ½ cup (180 g) powdered sugar
Lemon Cream Cheese Frosting
- 12 ounces (336 g) cream cheese, softened
- 1 teaspoon lemon zest
- 1 teaspoon lemon extract
- 1 cup (120 g) powdered sugar
- ¾ cup (180 g) heavy cream (or 2 cups Cool Whip, thawed)
- ¼ cup (48 g) 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 unsalted butter, 1 ¾ cup granulated sugar
- Add eggs, one at a time, beating well after each addition. Beat in vanilla extract, lemon extract, and lemon zest.3 large 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 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.¼ cup fresh lemon juice , 1 ½ 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
Notes
Gluten-Free Baking Notes
I’ve found the crumb to be too dense using the full amount of buttermilk. If using gluten-free flour, cut the buttermilk to 1 cup. Also, to prevent a gluten-free cake rising too quickly and falling during 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.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
Looks like a yummy recipe! My husband is celiac and allergic to eggs and dairy. I usually use ground flax as an egg substitute or Bobs egg substitute. It’s ok for one or two eggs – but three? I use almond milk and some vinegar to attempt an approximation of buttermilk but haven’t tried your recipe yet. What do you think? So many of your recipes look so good but they seem to have a lot of eggs. Do you have some substitution suggestions?
Hi Catherine,
I wish I could be of more help. If you’ve had success with making it work for 2 eggs, I don’t see why it wouldn’t work for 3. You could try it for a half recipe first. For the egg replacer (if doing a half recipe), I would suggest going by grams. Usually my eggs measure about 45-50 grams of liquid / per egg. I know the DF buttermilk wouldn’t be an issue.
The reason I like to add a little more egg (or sometimes just an extra yolk) is because it helps with the lack of binding in GF flour, adds a little more moisture with fat, and that all helps eliminate grittiness or a dry crumb. I hope this helps!
Best,
Melissa
I have made this cake a number of times. It’s an amazing hit every time. I myself love it. Would love some guidance making a 15 x 11 version.
Hi Majorie,
My apologies for the delay! To make a thinner sheet cake, I would scale the recipe to 10 servings. The measurements are going to be a little wonky, though, so it would be easiest to bake by weight. If you can’t do that, round everything up to the nearest volume measurement and use 2 large eggs. Then the baking time will only be about 23-25 minutes. Let me know if you have any follow up questions!
Best,
Melissa
Hello, if I want to do the layer cake GF method, should I worry about it rising too quickly? You mention a trick of cooking at a higher temp and lowering it but the cooking time is longer with the sheet cake method than the layer cake. How should I do this with the layer cake timing on 20-25 mins? Thanks
Hi Stephanie,
Great question. So if you are doing the layer cakes, the baking time will be reduced. For a GF cake, I would let the batter rest in the pans for 10 minutes before putting it in the oven. Then bake the whole time at 350. It will probably take closer to 25 minutes.
Enjoy,
Melissa
Im at 35 minutes cooking time and it still isn’t done
otherwise great cake
Hi Patty,
Glad you still enjoyed the cake! My apologies for the extended baking time. Hope it was worth the wait 🙂
Best,
Melissa
The Lemon Blueberry Cake is absolutely to die for. It’s our favorite dessert, even for those that aren’t gluten free. The first time I made it I forgot the lemon glaze. It was still very good but the glaze takes it to a whole other level!
This is the best website and I am so grateful for all the effort and detail that is put into to these recipes and information. Thank you!
Thanks for taking the time to leave such a thoughtful comment, Kelly. I am so grateful for your support!
Best,
Melissa
I do not like overly sweet deserts and this one is perfect! The recipe was simple enough it was a success the first time.
Loved it and so did my husband (and he doesn’t follow the gluten free normally). He said it was better than wheat flour cake!
I appreciate you taking the time to leave me this note. Thanks, Angie!
Best,
Melissa
I used almond flour in place of the flour and it was a flat, greasy, mushy mess! I had to dump it in the garbage. I think 1/4 c to 1/3 c butter would have been sufficient. I cut a piece to try it and it was a disaster! I had to prop it up on one end and let the grease flow to the open area of the pan. It took 10 folded up paper towels to soak up the grease. My daughter can’t eat gluten so I like to bake things she can eat as well so I don’t know what this would’ve tasted like with regular flour. So disappointed!
Hi Yvonne,
So sorry this happened. However, almond flour cannot be substituted for GF flour or all purpose flour. It is not actually a starch, but ground nuts, which contains a lot of oil and fat. That is where the greasiness came from. If you would like to use almond flour in recipes, you will need to use recipes specifically developed around that. I do have many on this site, including breads, muffins, cookies, an almond flour chocolate cake and almond flour apple cake. I hope you try some of this recipes for a better experience.
Best,
Melissa
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.😊
Thank you! I really appreciate the time it took to drop a line and let me know! 🙂
Best,
Melissa
I made this for my dad’s birthday and we all loved it. Thank you ❤️
Makes me so happy, Marley. Thanks for sharing!
Best,
Melissa
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!
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
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.
Happy birthday, Felicia! I’m so honored you choose this cake because I take my birthday cake decision very seriously!
Best,
Melissa
Do we have to add the extra cream cheese frosting? Since there is a glaze already?
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
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
Thanks for sharing, Rita. I’m so glad it was a hit!
Best,
Melissa
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!)?
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!
Thank you so much for sharing, Leslie! This makes me so happy!
Best,
Melissa
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?
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
Can you use a lemon cake mix or would that be too overwhelming with lemon.
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
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 😊
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
I made this yesterday for a family get-together, and it was soooo darn delicious. This one will definitely be a keeper!
Thanks Gretchen! I’m so glad to hear that! Did you make the cake mix or from scratch version?
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,
Great tip Gretchen! Thank you for sharing your recipe notes and review. It is always immensely appreciated!
Best,
Melissa
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.
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
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!!
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
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!
That’s so wonderful, Karen! I’m really glad it worked out so great for you 🙂
Best,
Melissa
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!
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
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 = )
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
Are the 390 calories for the whole cake including frosting
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
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!
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
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!
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
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.
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!
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!
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..