a fork cutting into a piece of lemon blueberry cake on a white plate with fresh blueberries on top
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Lemon Blueberry Cake

The BEST Lemon Blueberry Cake recipe has a citrusy lemon glaze soaked into a light lemon blueberry sheet cake and topped with fluffy whipped cream cheese frosting. Follow the easy directions to make Lemon Blueberry Cake from scratch or using a cake mix.
Course cake, Dessert, gluten free cake, gluten free dessert
Cuisine American
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 16
Calories 390kcal
Author Melissa Erdelac

Ingredients

Lemon Blueberry Cake:

  • 3/4 cups (1 1/2 sticks) unsalted butter, softened
  • 1 3/4 cup sugar
  • 3 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 1 tablespoon lemon zest, about 2 lemons
  • 2 1/2 cups all-purpose flour or gluten free all-purpose flour (I recommend using Cup 4 Cup gluten free flour)
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cup buttermilk (see recipe notes for substitution)
  • 1 3/4 cups fresh or frozen blueberries, tossed in 1 tablespoon flour

Lemon Drizzle:

  • 1/4 cup fresh lemon juice (use zested lemons)
  • 1 1/2 cup powdered sugar

Fluffy Whipped Lemon Cream Cheese Frosting:

  • 12 ounces cream cheese, softened
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon extract
  • 1 cup powdered sugar
  • 3/4 cup heavy cream (or 2 cups Cool Whip, thawed)
  • 1/4 cup fresh blueberries, for decorating
  • lemon slices, for decorating

Instructions

Lemon Blueberry Cake:

  • Preheat oven to 350ºF. Grease a 13 X 9 inch baking pan. Set aside.
  • In a large mixing bowl beat together butter and sugar until very light and fluffy, about 4 minutes. 
  • Add eggs, one at a time, beating well after each addition. Beat in vanilla extract, lemon extract, and 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 blueberries tossed in flour.
  • Pour into prepared baking pan and bake 35-40 minutes, or until toothpick inserted in middle comes clean. 
  • 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. 

Lemon Cream Cheese Frosting:

  • In a large bowl beat together cream cheese, lemon zest, lemon extract, and powdered sugar. Set aside. 
  • 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. 
  • 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. 

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    Notes

    Lemon Blueberry Cake Using Cake Mix
    1. Prepare a yellow cake mix according to directions, adding 1 teaspoon of lemon extract and 1 tablespoon of lemon zest.
    2. Before baking, fold in 2 cups frozen or fresh blueberries. Bake in 9X13 pan or two 9" cake pans.
    3. 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.
    4. Mix together cream cheese frosting and spread on top, decorating with fresh blueberries.
     

    More helpful tips:  

    • To make a 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. 
    • Tossing fresh or frozen blueberries in 1 tablespoon of flour before baking helps the blueberries stay dispersed throughout the cake and not sink to the bottom.
    • 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.

     

    Nutrition

    Calories: 390kcal | Carbohydrates: 61g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 248mg | Potassium: 195mg | Fiber: 1g | Sugar: 44g | Vitamin A: 480IU | Vitamin C: 4mg | Calcium: 137mg | Iron: 1mg