Lemon Blueberry Cake with Cream Cheese Frosting

Share this...

Pinterest

Facebook

Twitter

Yummly

Email

Print

Why is the combination of bright lemons, juicy blueberries, and tangy cream cheese so gosh darn good?  Not only is this Lemon Blueberry Cake recipe super easy, it might just be the tastiest way to enjoy fresh, seasonal blueberries this summer.

This page contains affiliate links which means I may earn a commission as an Amazon Associate (or other affiliate program) from qualifying purchases. I only recommend products that I use and trust.

This recipe was originally published on June 4, 2020.  It was republished on May 22, 2025 with updates.

Jump to Recipe

Lemon Blueberry Cake

My goals for this cake were a tender cake that had a light lemon flavor and a generous serving of juicy blueberries.  I decided to make this a naked cake, with cream cheese frosting between the layers and on top.  A full coating of frosting would just overwhelm this delicately flavored cake.

I decided to use my reverse creaming vanilla cake as the base for this recipe.  To infuse the cake with lemon, I first mixed the sugar with the lemon zest. This step is optional, but it helps release the oils in the lemon zest to get maximum flavor.  I used the zest of one lemon, but two lemons would give the cake a deeper flavor.  Then I added some lemon extract for more flavor. Don’t have lemon extract? Replace two tablespoons of the milk with lemon juice.  

Sinking Blueberries

This cake was a huge success, but if you want to find a complaint, it’s that the blueberries all sunk to the bottom.  It is very difficult to prevent the heavy berries from sinking, especially because this cake batter is so light.  You could try using frozen wild blueberries (thawed), which are smaller, but they’ll likely color the cake purple.

I’ve tried topping the cake batter with berries, tossing the berries in flour, and different types of cake. Nothing has made a difference, and I’ll be honest, I just don’t care too much about this issue. I stacked my cake layers upside down so all the berries end up at the top anyways.

Print Recipe

Cream Cheese Frosting is Life

Y’all, I am crazy for cream cheese frosting.  It’s always been my favorite and we even had it on our wedding cake!  That sweet, creamy tang is irresistible and so different from any other frosting.  It just seemed like the perfect pairing for this lemon blueberry cake.

This is a small batch of frosting and it is the perfect amount for a 9 inch naked cake.  If you decide to cover the whole cake, just double it up.  Two things to keep in mind with this recipe.  You want the butter and cream cheese to be the same temperature when you combine them.  And you also don’t want to over mix the two or the cream cheese will split.  Boo.

Candied Lemon Peel

Here’s another completely optional, kinda extra bit that you can skip if it’s just too much work.  I first made candied orange peel with my brother in law when we whipped up this magical saffranskrans.  Use this beautiful candy to decorate the top of the lemon blueberry cake and you could even put some in between the layers for more zing.

The most important step in this candied lemon peel recipe is to boil the peel for the full amount of time.  Boiling removes the bitter compounds from the pith and rinsing helps as well.  While the finished candy does have a bit of a bite, it’s super delicious.  I had to hide these from my son because he kept trying to steal a piece before I finished the cake!

Related Reading: FREE Buttercream Course for Beginners

Waste Not…

The candied lemon peel recipe uses a lot of sugar, and that is not something I want to waste.  After tossing your finished lemon peel in the sugar, save that excess.  It’s got a little bit of lemon love in it. I used it in my cake recipe.

That lemon syrup you end up with is also worth saving. Give it a taste and if you like it, you could brush your cake layers with the syrup for added moisture and lemon flavor. Sometimes the syrup can be a bit bitter, depending on the lemons.

Jump to Recipe

Bringing It All Together

To assemble, place a layer on your cake board and pipe a layer of cream cheese frosting over it.  Be careful not to get too close to the edge or it will squidge out later.  You could also add more flavor and texture by topping with blueberries and lemon peel.  Totes optional though.

Top with the second layer and the remaining cream cheese frosting.  Use your big spatula to smooth the top.  I then used the back of a small spoon or an offset spatula to create that swirl.  Add blueberries and candied lemon peel or even fresh lemon slices to create your own unique Lemon Blueberry Cake.

Enjoy!

This Lemon Blueberry Cake is actually the bomb diggity.  Light lemon cake with juicy blueberries and a dab of cream cheese frosting is the perfect dessert for any Spring or Summer day. Decorate the cake with a simple swirl, juicy berries, and candied lemon peel so that it looks as good as it tastes.

If you’re enjoying your visit to Bakes & Blunders, be sure to check out my Instagram for drool worthy photos and reels. Consider following if you’d like to see me in your feed <3 

Print

Lemon Blueberry Cake

Light lemon cake loaded with juicy blueberries and topped with a swirl of cream cheese frosting. This naked cake is the perfect spring or summer dessert.

Pin this Recipe!

Course Dessert

Cuisine American

Keyword Berries, Birthday, Blueberry, Cake, Cream Cheese, Frosting, Lemon

Prep Time 50 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 50 minutes minutes

Servings 16 servings

Calories 540kcal

Author Colleen

Ingredients

Candied Lemon Peel

• 2 lemons
• 8 fl oz water (plus more for the first boil)
• 11 oz sugar divided

Lemon Cake

• 8 fl oz whole milk
• 2 oz sour cream
• 4 eggs room temperature
• 1 ½ tsps lemon extract
• ½ tsp vanilla
• 12 oz sugar
• Zest of 1- 2 lemons
• 10 oz cake flour
• 2 Tbsps cake enhancer optional
• 1 Tbsp baking powder
• ½ tsp salt
• 8 oz unsalted butter diced and soft, but still cool
• 10 oz fresh blueberries

Cream Cheese Frosting

• 4 oz unsalted butter softened
• 8 oz cream cheese soft, but still cool
• 21 oz powdered sugar sifted
• 1 Tbsp lemon juice optional
• ½ tsp vanilla

Instructions

Candied Lemon Peel

• Use a knife to cut the peel off of your lemons. Cut the peel into thin strips and place in a small saucepan. Add enough water to cover by one inch. Bring to a boil and cook for 15 minutes. Drain and rinse with cold water.
• In the same saucepan, add 8 fl oz of water and 7 oz of sugar to a boil. Add the lemon peel and simmer for 30 minutes, or until softened.
• Strain the lemon peel out of the syrup. Allow the lemon peel to dry for 3- 5 minutes, then toss with the remaining 4 oz of sugar and transfer to a baking sheet lined with wax paper. Let the peel dry for a day or two. Do not cover!

Lemon Cake

• Preheat the oven to 325°F. Prepare two 9 inch cake pans with parchment and baking spray, then set aside.
• Combine the sour cream and whole milk in a glass measuring cup. Microwave the mixture for 20- 30 seconds to bring it to room temperature. Stir again, then pour half of the mixture into a second measuring glass.
• Add the 4 eggs to one of the milk portions. Stir to combine, then set aside. Add the lemon and vanilla extracts to the other milk portion. Stir to combine, then set aside.
• In the bowl of a stand mixer, combine the sugar and lemon zest. Mix on low speed for 1- 2 minutes. Alternatively, you could pulse the two ingredients in a food processor.
• Sift the flour, cake enhancer (if using), baking powder, and salt into the stand mixer with the lemon sugar. Mix on low to combine.
• Add the cubed butter to the dry ingredients. Mix on medium- low until the butter is completely incorporated. The mixture will look like damp sand and there should be NO lumps of butter remaining.
• Add the milk and extracts portion of the wet ingredients. Beat on low for 30 seconds, then on medium for 30 seconds. Scrape the bowl down.
• With the mixer on a medium- low speed, add the egg mixture in 3- 4 additions. Drizzle in a portion of the egg mixture with the mixer on low. Then beat on a medium speed for 30 seconds. Scrape the bowl down and repeat until all of the egg mixture has been added. After the final portion has been added, beat on medium- high speed for 30 seconds.
• Divide the cake batter among the two pans, about 22 oz each. Scatter the blueberries over the cake batter (5 oz per pan). Bake for 45- 50 minutes or until the tops spring back when lightly poked. Cool in the pan for 15 minutes before transferring to a cooling rack. Cool completely before assembling.

Cream Cheese Frosting

• In a stand mixer fitted with a paddle attachment, beat the butter until smooth and light, about 4 minutes. Scrape the bowl down and add the cream cheese. Beat until combined and light, another 4 minutes.
• Add about one third of the powdered sugar. Beat for 1- 2 minutes, starting on low and bumping up to medium. Add another third of the sugar. Beat for another minute. Add the remaining powdered sugar, lemon juice (if using), and vanilla. Beat for a minute or two until combined and smooth.

Assembly

• Place one chilled layer of cake on a cake board or stand and pipe half of the frosting onto it, being careful not to get too close to the edge. Use a large offset spatula to smooth it and create an even, flat surface.
• Add the second layer of cake and pipe the remaining frosting on top. Smooth to create an even, flat top. Use the back of a small spoon or an offset spatula to create a swirl.
• Decorate with extra blueberries and candied lemon peel.

Notes

• Calorie count does not include the candied lemon peel.