Lemon Blueberry Cake
As an Amazon Associate I earn from qualifying purchases.
This Lemon Blueberry Cake is such a delightful harmony of sweet blueberries and zesty lemons. Your baking will got to the next level with this easy-to-make dessert that promises not just simplicity in baking, but also an exquisite blend of flavors, filling your kitchen with a beautiful Spring aroma. Get ready for a vibrant treat that will leave your taste buds craving more!
Why You’ll Love Lemon Blueberry Cake
- Easy and Beginner-Friendly: Whether you’re a baking pro or just starting, this recipe is designed for everyone. Simple steps and common ingredients make it a breeze.
- Delicious Flavor Harmony: Experience the joy of the perfect balance between the bright, citrusy notes of lemon and the sweetness of blueberries in every bite.
- Moist and Irresistible: The combination of yogurt and butter ensures a moist texture that will leave you reaching for seconds.
- Versatile and Adaptable: This cake suits various occasions – from family gatherings to celebrations. Customize it with variations to suit your taste.
- Ideal for Every Season: Whether it’s a summer picnic or a cozy winter evening, the Lemon Blueberry Cake brings a taste of sunshine to any season.
Ingredients Needed To Make Lemon Blueberry Cake
- Flour
- Sugar
- Butter, room temperature
- Unsweetened plain yogurt
- Milk
- Baking powder
- Baking soda
- Salt
- Eggs
- Lemon zest
- Lemon juice
- Fresh blueberries
How To Make Lemon Blueberry Cake
Preheat the oven to 350 degrees.
Spray two 8″ round pans with nonstick baking spray.
Mix butter, zest, and sugar until light and fluffy.
Get all the best baking tips!
Wondering how in the world to get the BEST bake every time? We’ve laid it all out for you.
Add eggs, milk, lemon juice, and yogurt; mix well.
Add dry ingredients, then fold in fresh blueberries.
Divide batter into 2 pans and bake for 28-33 minutes.
Allow cakes to cool completely before assembling.
Cream Cheese Frosting
Mix cream cheese, butter, powdered sugar (start with 4 cups), and lemon juice until smooth.
Ice your cake and layers. Add the remaining cup of powdered sugar if needed.
Variations & Substitutions
- Add a layer of lemon curd between the cake layers for extra flavor.
- Experiment with different berry combinations, like raspberry and lemon.
Commonly Asked Questions
Can I use frozen blueberries?
Yes, but be sure to thaw and pat them dry before adding to the batter.
Can I make this lemon blueberry cake ahead of time?
Absolutely! Bake the cakes in advance and store them in an airtight container until ready to frost.
Can I substitute vanilla frosting instead of cream cheese frosting?
Certainly! If you prefer to skip cream cheese frosting, vanilla frosting makes an excellent alternative
Lemon Blueberry Cake
Equipment
- Two 8″ round pans
- nonstick baking spray
- Toothpick for testing doneness
Ingredients
- 3 cups 1.1 GF flour or all purpose flour
- 1 ½ cups sugar
- 1 cup butter room temperature
- 1 cup unsweetened plain yogurt
- ¼ cup milk
- 1 tbsp baking powder
- ¾ tsp baking soda
- 1/2 tsp salt
- 3 eggs
- 3 tbsp lemon zest
- ½ cup lemon juice
- 2 cups fresh blueberries
Cream Cheese Frosting
- 14 oz cream cheese
- 1 ¼ cups butter
- 4-6 cups powdered sugar
- 2 tsp lemon juice
Instructions
- Preheat the oven to 350 degrees.
- Spray two 8″ round pans with nonstick baking spray.
- In a bowl, mix butter, zest, and sugar on high for 5 minutes until light and fluffy.
- Add eggs, milk, lemon juice, and yogurt; mix well.
- Add dry ingredients, partially mix, then fold in fresh blueberries with a spatula.
- Divide the batter into the two pans.
- Bake for 28-33 minutes or until a toothpick comes out clean.
- Allow cakes to cool completely before assembling.
Cream Cheese Frosting
- In a bowl, mix cream cheese, butter, powdered sugar (start with 4 cups), and lemon juice until smooth.
- Ice your cake and layers. If the cream cheese is too soft, add the remaining cup of powdered sugar.
Video
Notes
- Add a layer of lemon curd between the cake layers for extra flavor.
- Experiment with different berry combinations, like raspberry and lemon.
Absolutely delicious! Incredibally moist, cream cheese icing is light and fluffy… was not difficult to make even with the 4 layers. So nice to make a recipe that tastes as good as it looks! Highly recommend!
⭐️⭐️⭐️⭐️⭐️
I love this!! So happy you loved it!
Hi, do you slice the two 8 inch cakes in half to make 4 layers?
Maybe I missed that in the recipe…
Hi Randi: Danielle likes to cut the cakes down the middle horizontally to create 4 layers.
Can I use regular flour?
absolutely!
My whole family loved this cake it was so moist and tasted amazing!
Thank you for your feedback!! Love hearing this!
This recipe is PHENOMENAL! My boyfriend and I love baking together and I’m gluten-free, so this was perfect. Lemon and blueberry is our favorite flavor combo. We replaced one cup of regular sugar with monk fruit sugar, as my partner is diabetic. We did use real powdered sugar in the frosting. It turned out incredible – moist and filled with delicious lemon flavor and fresh blueberries. You will not regret making this!
Thank you Sandra for your review!! This makes Danielle so happy!
Big if you’re gluten free what type of flour did u substitute? Ty
Hello, This is a GF and DF recipe. My go to flour is Bob’s Red Mill 1.1 Gluten Free Flour.
Delicious! The perfect taste of Spring. Highly recommend.
Thank you Lana!
Made this cake for Easter and it was a HIT! I used cake flour because I had some on hand and only used 3 cups of the powdered sugar in the icing. Absolutely will be making again!!
Love hearing this! Thank you Samantha
This the most amazing cake. I made it for Easter and it was absolutely amazing and everthing I thought it would be. My guests raved about it. I can’t wait to make it again. Thank you!
Thank you Daniel! We are so happy you loved it!
Making it for Mothers Day. Along with probably 5 more desserts. 🫶🫶🫶🩷
Makes us so happy!!
Can you make this in a 9 by 13 pan?
Yes, you can. I would adjust the time accordingly
Could you use Greek yogurt?
Yes, This can be used as a substitute
How does this cake need to be stored? If I ice the cake do I need to keep it in the fridge until ready to serve?
I like to store by cakes in a cake container on the counter but if you live in a hotter or humid environment then in the refrigerator would be best
I made mine with huckleberries and then did the suggested modification and added lemon curd in between the layers. It was eaten so quickly at work! And so many people asked for the recipe. The only challenge I had was stacking the layers. I used 2 rectangle bread tins because I didn’t have rounds and so stacking the 4 layers was like dealing with the leaning tower of Pisa. I just put skewers in to hold it all together and after leaving it in the fridge for a few hours, it was good to go!
We are so happy to hear this!!
This cake was amazing. I will be making it over and over again. One of my and my sisters favorite flavor combinations. I made it for my sister’s birthday and it was a hit. It was so easy to make. If you’re thinking about making it, don’t hesitate.
Thank you so much!!
Blueberry lemon cake video
YUMMY! Thanks.
made the lemon blueberry Cake for coffee hour after church several weeks ago and it was absolutely loved by everyone. Such wonderful dessert recipes tried and true. I can’t thank the salty cooker enough for such wonderful recipes.❤️
Awe!! Thank you for your kind words!
Can I make the layers ahead of time and freeze before frosting? I don’t always have great success freezing gf desserts and am hoping this is an exception.
Hello, With this having fresh fruit in it, I dont feel this would be best to freeze due to the moisture.
This is the absolutely delicious!!!! I can’t say enough other than you have to try it for yourself!!!❤️🙌🫶
Absolutely delicious!!!! I can’t say enough about this recipe except you have to try it for yourself!!!!! ❤️🙌🫶
THANK YOU!
How is this dairy free? Maybe I missed something in comments before the recipe, but the description says gluten snd dairy free but has butter, cream cheese etc.
Hello,
Danielle uses dairy free butter and cream cheese. For butter, she likes I Can’t Believe It’s Not Butter Skick and Kite Hill Cream Cheese.
Is there a dairy free option for plain yogurt (ie, coconut yogurt) for the cake recipe?
Danielle prefers kite hill 🙂
I don’t understand how this cake is listed under gluten free and dairy free cake recipes when it includes butter and yogurt.
Hello, this recipe includes dairy free and gluten free ingredients.
Butter: I Can’t Believe It’s Not Butter Sticks
Flour: 1.1 Gluten Free Flour
Yogurt: Kite Hill Dairy Free Yogurt