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!
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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.
I have a question about storing the cake. Should it be refrigerated? I need to bake it the day before I take it to a luncheon.
Thanks,
Nan
Hi Nan,
Yes, it would need to be refrigerated, but then I would set it out at room temp for about a hour before serving.
Best,
Melissa
This is hands down the best site for Gluten free baking.
I have been a family baker for most of my 79 years. 2 years ago a granddaughter started on a gluten free diet. Gave me a challenge which I accepted!!
While I started by loving your recipes which are always successful it is your lessons on various issues that pop up in gluten free baking that I love so much.
I live in Canada in a fairly remote area so the simpler the better. No fancy ingredients. We also have different brands of flour. Some better than others.
I am baking with my granddaughter with the goal of giving her a basic répertoire. So far so good.
This lemon blueberry cake is a real hit. Have made it several times.am doing it as a layer cake this week for a birthday.
Thank you for all your lessons. 🇨🇦🇨🇦
I really appreciate you leaving such a heartfelt note, Donna! Made my day!
Best,
Melissa
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