This Lemon Blueberry Cake Is Bursting with Flavor and Screams Summer!

There’s nothing like the bright, fresh flavor of lemon and blueberries to liven up your baking game—and this Lemon Blueberry Cake does just that. With its moist, tender crumb and zesty cream cheese frosting, this cake brings the sunshine to your kitchen all year long. Whether you’re prepping for a spring brunch, summer get-together, or just craving a slice of something sweet and citrusy, this easy recipe is a must-bake. Let’s break it down step by step so you can whip up this crave-worthy treat with confidence. Get the recipe here.

Gather Your Ingredients

For the cake, you’ll need flour, sugar, butter, plain yogurt, milk, baking powder, baking soda, salt, eggs, lemon zest, lemon juice, and fresh blueberries. For the frosting: cream cheese, butter, powdered sugar, and lemon juice. See the full recipe with exact measurements and printable instructions here.

Prep Your Pans

Preheat your oven to 350°F. Spray two 8-inch round pans with nonstick baking spray and line the bottoms with parchment paper if desired for easy release. Get the recipe here.

Cream Butter, Sugar & Lemon Zest

Beat room-temperature butter with sugar and lemon zest on high for about 5 minutes, until it’s pale and fluffy. This step builds the cake’s airy texture and infuses lemony flavor. Get the full recipe here.

Add Wet Ingredients

Mix in the eggs one at a time, followed by the milk, lemon juice, and yogurt. The yogurt adds moisture and helps create that tender crumb we all love. Get the recipe here.

Fold in the Dry Ingredients

Whisk together flour, baking powder, baking soda, and salt in a separate bowl. Add them to the wet mixture and mix until just combined—don’t overmix! Get the recipe here.

Fold in the Blueberries

Gently fold fresh blueberries into the batter using a spatula. This prevents them from breaking or sinking. You can toss them in a bit of flour to help with even distribution. Get the recipe here.

Bake the Cakes

Divide the batter evenly between the two pans. Bake for 28–33 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before frosting. Get the recipe here.

Make the Cream Cheese Frosting

Beat together cream cheese, butter, lemon juice, and powdered sugar (start with 4 cups) until smooth and spreadable. Add more sugar as needed for a firmer texture. Get the recipe here.

Assemble and Frost

Place one cake layer on a serving plate, frost the top, then add the second layer and finish frosting the outside. Smooth it out or go rustic—either way, it’ll be delicious. Get the recipe here.

Slice and Savor

Serve chilled or at room temperature. Each bite delivers that perfect balance of tart lemon and juicy berries wrapped in velvety cream cheese frosting. Trust us, there won’t be leftovers!