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 cakeusing a cake mix, homemade, or gluten-free. It's all here!
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.
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,
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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.