The most delicious lemon blueberry cake with cream cheese frosting! Tangy, tender lemon cake with pockets of jammy blueberries, and luscious frosting. Full of bright and refreshing flavors! Perfect Easter cake or spring dessert.
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Why This Recipe Works
Because this lemon blueberry cake recipe is adapted from our readers' favorite lemon loaf cake and everybody who's made it, simply loved it!
With this recipe, you'll get the most tender cake that's bursting with lemon flavor. The blueberries turn jammy in the cake and the contrast sweet and slightly tart is just amazing.
This is a lemon blueberry cake with yogurt. Using yogurt is my secret to a moist lemon blueberry cake. It's a game-changer.
I've perfected my cream cheese frosting so that you can really taste the flavor of cream cheese. It's even sturdy enough to pipe!
This recipe uses way less sugar than the typical recipes out there. It's a success guaranteed, I promise.
Another easy layer cake for you to try is my delicious red velvet cake with cream cheese frosting and carrot cake with cream cheese frosting! Or how about this creamiest no-bake lemon cheesecake?
Ingredients For This Cake
Lemon—Please use fresh lemons. They give you a bright, tangy lemon flavor (and smell!), and they're nothing compared to artificial ones. Three to four fist-sized lemons should be good. My healthy lemon tarts, lemon meringue cupcakes, and lemon almond cake are examples of refreshing lemon desserts!
Baking powder—Do not substitute this for baking soda; it'll water down the tangy lemon flavor you want in this lemon blueberry cake recipe.
Greek yogurt—Use full fat, please. This is the secret to super moist and tender cakes. You can also use full-fat sour cream, it also works. My delicious lemon muffins with glazing also use yogurt in them!
Cream cheese—I always use Philadelphia full-fat cream cheese for my frostings and cheesecakes, like my creamy blueberry cheesecake bars. It's the best in flavor and texture. Don't substitute for a low-fat one because then the frosting will be too loose. If you can find the block one, buy that one, not the spread.
*See recipe card for full information on ingredients and quantities.
Step-By-Step Instructions
1. Mix dry ingredients. Mix all-purpose flour, baking powder, and salt in a bowl.
2. Cream butter and sugar. In a stand mixer bowl with a paddle attachment, whisk butter and sugar until light and fluffy on medium-high speed for 5 minutes. If using a handheld mixer, cream for 10 minutes.
3. Mix in eggs and lemon zest. Crack in the eggs one by one and make sure to mix well after each addition. Mix in lemon zest and vanilla extract together with the first egg.
4. Alternate the dry ingredients with yogurt and lemon juice. Add half of the dry ingredients, and mix briefly, followed by yogurt and lemon juice. Then mix in the rest of the dry ingredients.
5. Mix in blueberries. Toss blueberries and 1 tablespoon of flour in another bowl. Add into the batter and gently fold.
6. Bake. Divide batter evenly into three 9-inch pans that had been greased and lined. Bake at 350ºF for 23 minutes. Remove the pan from the oven and cool completely.
7. Make the frosting. Mix butter for 5 minutes at medium-high speed. Gradually add sifted powdered sugar on low, then mix for 5 minutes at medium-high speed. Mix in cream cheese for 1-2 minutes. Place frosting in a piping bag.
8. Frost the cake. Place a layer on a cake stand followed by some frosting on top. Repeat with the other two layers. Smooth out the top with an offset spatula. Run a dough cutter several times all around the cake to create a naked cake look. Chill in the fridge for 1 hour. Decorate as you wish. Enjoy!
Recipe Expert Tips
- Fresh lemons. For the zest and the juice! Store-bought lemon juice has lost its bright, tangy lemon flavor. Use fresh lemons; it's a game-changer, like in my easy lemon meringue pie.
- Don't over-mix. Once combining the dry and wet ingredients, remember to never over-mix the batter. This will produce the softest and fluffiest blueberry lemon cake ever!
- Chill in the fridge. Rest the frosted lemon blueberry layer cake in the fridge for 1 hour before slicing. This will give time for it to set and not fall apart when you slice it.
How To Serve And Store
Serve - It's at its most delicious at room temperature. If you have it for more than 2 hours in the fridge, leave it on the kitchen counter for a minimum of 45 minutes before slicing.
Depending on how hot your house is, this easy lemon blueberry cake can sit at room temperature for 1-2 hours.
Store - In an air-tight container in the fridge for up to 5 days. If using a cake stand, wrap it with cling film after chilling it for a few hours for the frosting to set. This will prevent the frosting from getting messy.
Freeze - Frosted and unfrosted cake last up to 2 months in the freezer, in an air-tight container. Wrap unfrosted cakes with cling film first. Thaw overnight in the fridge. Bring to room temperature before using or serving.
Recipe FAQs
Of course! Add them frozen to the batter without thawing them. Don't toss them in the flour, or you'll get a messy paste.
Since blueberries are dense and heavy, most of them will sink into cakes. Tossing them lightly in all-purpose flour will help to reduce this. These lemon and blueberry layer cakes are pretty thin also so the sinkage problem is not that visible.
Yes, it can. Use cupcake liners, and bake at 350ºF for 18-20 minutes. You'd get more or less 30 cupcakes.
Related Lemon Recipes
If you tried this Lemon Blueberry Cake or any other recipe on our website, please leave a 🌟 star rating and let us know how it went in the comments below!
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📖 Recipe
Lemon Blueberry Cake
Equipment
Ingredients
Dry Ingredients For Cake
- 2 cup (260 g) all-purpose flour
- 2 ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients For Cake
- ¾ cup (170 g) unsalted butter , softened
- 1 ½ cup (300 g) granulated sugar
- 3 tablespoon lemon zest
- 2 teaspoon vanilla extract
- 4 large eggs , room temperature
- ¾ cup (190 g) plain full-fat Greek yogurt , room temp
- ¼ cup (60 ml) lemon juice
- 1 ¼ cup (210 g) blueberries
- 1 tablespoon all-purpose flour
Cream Cheese Frosting
- ½ cup (113 g) unsalted butter , softened
- 2 ½ cup (300 g) powdered sugar , sifted
- 16 oz (450 g) full-fat cream cheese , cold from the fridge
Instructions
- Preheat the oven to 350ºF (175ºC), using top and bottom heat, no-fan assisted. Butter and line 3 of 9-inch round cake pans.
Dry Ingredients
- Mix all-purpose flour, baking powder, and salt in a bowl using a spoon. Set aside.
Wet Ingredients
- Cream butter and sugar until pale and fluffy, using a stand mixer and the paddle attachment, for 4-6 minutes on medium-high speed. If using a handheld mixer, whisk for 10 minutes.
- Whisk in vanilla extract, lemon zest, and 1 egg. Then add the rest of the eggs one by one, mixing well after each addition.
- Add half of the dry ingredients on low speed, mixing just to combine from this stage onwards. Whisk in yogurt, lemon juice, and then the rest of the flour.
- Toss blueberries and 1 tablespoon of flour in another bowl. Add into the batter and gently fold.
Bake
- Divide batter evenly into the 3 pans. Bake for 23 minutes on the lower ⅔ rack until it's fully cooked or a skewer inserted in the center comes out clean. Cool the cakes completely.
Cream Cheese Frosting
- Add butter into a standing mixer bowl, and whisk for 5 minutes on medium-high speed using the paddle attachment.
- Gradually add in powdered sugar, mixing on low speed. Once incorporated, whisk on medium-high speed for 5 minutes.
- Add in cold cream cheese and mix everything for 1-2 minutes, or only until well combined. Place frosting in a piping bag.
Assemble
- Place one cake on a serving plate, followed by some frosting. Repeat with the other 2 cakes.
- Smooth out the top using an offset spatula. Gently scrape the sides of the cakes using a dough cutter to create a naked cake look.
- Chill in the fridge for 1 hour before slicing. Decorate as you wish. Enjoy!
Notes
- Use the spoon and level method for cup measurements. Excess flour will result in a dense cake. A kitchen scale is more recommendable as it's more precise.
- Scrape the bowl's sides and bottom with a spatula to make sure everything is well-mixed.
- Use a portable oven thermometer to ensure the correct oven temperature.
- For the cake, don't over-mix the dry and wet ingredients to avoid a hard cake.
- For the frosting, don't over-mix the cream cheese to avoid the frosting losing its structure, leading up to difficulties in frosting the cake later.
Nutrition Facts
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
Originally published on Jul 14, 2018. Updated with improved text, recipe, and pictures on Apr 8, 2023.
Cvita says
Hi, can I sub greek yoghurt for sour cream?
Bea & Marco says
Yes, you can!
Debra Paulson says
Could I bake this in 2 9 inch cake pans that are 2 inches deep?
Bea & Marco says
Hi Debra! We haven't tried it but we think it's fine. Let us know how it goes!
Tracy says
I've tried this! It worked well, just gave it a bit more time in the oven.
Bea & Marco says
Hey Tracy, we're glad that you liked it! Sorry for the late reply. We had to move house on short notice, but we are now slowly getting back to work!
Kaohu says
I made this after seeing it on TikTok and it was AMAZING!! I plan on making it again but had someone request Strawberry lemon instead of blueberry. Do you think I could substitute strawberries for the blueberries with this recipe?! Thank you for the awesome recipe
Bea & Marco says
We're happy to hear that you loved it, Kaohu, thank you! I'm a bit concern the strawberry will effect the texture of the cake, as it's with much higher water content. Perhaps what you could do is reduce the amount to 3/4 cup, just to be safe. Hope it helps!
Lucia says
i saw this on tiktok, i decided to try it and i can guarantee this is the best thing that i have cook. I swear this is extremly delicious and all my friends and parents had loved it, a lot of thanks from spain <33
Bea & Marco says
Yay! You just made my day! I'm happy to know that everybody loved it, thank you so much, Lucia! Saludos desde Andalucia!
Alison Jones says
Such a delicious cake, really lovely flavours and the Frosting is so, so good. It keeps really well in the fridge too, still as good on Day 5 as it was on Day 1. I didn't have the correct sizes for the pans so made it in a sheet pan, cut it when cooked and layered it from there. Husband very keen on me making it again!
Bea & Marco says
Yay! We're happy to hear that, Alison! Thanks for your feedback and sharing how you made it!
Wanessa Makowski says
When do you add the blueberries?
Bea & Marco says
I've updated the recipe. You fold in the blueberries at the very last. Hope it helps!
Sydelle says
Tried this recipe, it turned out to be super delicious.
Bea & Marco says
Happy to hear that, thanks Sydelle!
Blair J says
I made it for my son's birthday.
Our family loved it, thank you.
-Blair
Bea & Marco says
Yay! I'm happy to hear that. Thanks, Blair!
Lisa says
This recipe (as with all I have tried at El Mundo Eats) is outstanding. It is for lemon blueberry cake and it turned out perfectly. It was truly delicious and a joy to make and look at. My family loved it and it will be a favourite for years to come I am sure. Thank you Bea and Marco for sharing. Please keep these yummy recipes coming.
P.S. I am going to try the jasmine rice tonight? God bless.
Bea & Marco says
Yay! That's awesome to know, Lisa! Thank you for sharing that with us ❤️. Yes, do make the jasmine rice. The other day with the balance I made fried rice 😁. Have a wonderful day ahead!
Ph. says
Hi Bea!! Ifollow your blog and youtube channel and I must say that your work is amazing. I want to try everything!! 😍😍
Could you please advise if I use gelatine leafs for this recipe how much grams should I put?
Thank you xxx
Bea says
Hi! Since gelatine strength varies according to brands and types, I'd suggest you look at your package and use the amount that will set 250 ml of liquid. Hope it helps and thank you for following our channel and blog 😘🙌❤️!
Ph. says
Hi Bea. Thank you for the info. I tried the recipe tonight and I must say that it is super delicious. I'll email you some photos to see 😊
Best Wishes
Virginia Holland says
I made this yesterday with a few tweaks. I made it as a Bundt cake and traded oil for super softened butter and buttermilk for the Greek yogurt. I also added 2 Tablespoons of Lemon juice and only 1 tablespoon of zest. Baked at 325 for a little under an hour.
I frosted it with 1 large bar of softened cream cheese, 1/2 stick softened salted butter, 1 cup of already whipped heavy cream and 2 tablespoons of lemon juice...then added a cup of confectioners sugar...I then continued adding until it looked stiff but still soft. (I used Meyer lemons throughout as well.)
I have pictures to post as well but not sure how!
By the way...my miniature Schnauzer is named
Bea!!! ❤️
It is super moist and the frosting is amazing!!!
Bea says
Awww, now I have a twin ❤️! I'm happy that you liked it, thank you for sharing your tweaks and feedback, Virginia! I'd love to see the pictures ❤️! You can email me at [email protected].