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Lemon Blueberry Cake

Lemon Blueberry Cake with Lemon Cream Cheese Frosting

Author Isis



  • 3 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter room temperature
  • 2 cups granulated sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1 cup milk
  • 1/4 cup lemon juice
  • 2 cups blueberries
  • 1 tablespoon flour


  • 16 ounces cream cheese room temperature
  • 1 cup unsalted butter room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice
  • 4-6 cups confectioners’ sugar



  1. Preheat the oven to 350 degrees F
  2. Spray three 8-inch round cake pans with cooking spray, line the bottom of each pan with parchment paper, spray pans again and dust pans with flour
  3. Mix together 3 cups flour, baking powder, salt and set aside
  4. Combine milk and lemon juice in a small bowl, stir to combine and set aside
  5. Beat the butter and sugar on medium-high until pale and fluffy
  6. Add eggs one at a time, mixing well after each addition
  7. Add vanilla extract and lemon zest, mix to combine
  8. Add the flour mixture and mix just until combined
  9. Add the milk mixture and mix just until combined
  10. Place blueberries in small bowl and toss with 1 tablespoon of flour
  11. Fold the blueberries into the batter, gently to avoid breaking the berries
  12. Divide batter evenly between the three cake pans
  13. Bake for 30-35 minutes, until toothpick inserted in center comes out clean
  14. Let cool in pans for 10 minutes before moving to wire racks to cool completely


  1. Mix the butter and cream cheese together until smooth
  2. Add vanilla and lemon juice and mix until combined
  3. Gradually add powdered sugar, until desired sweetness and consistency is reached


  1. Place a layer of cake on serving plate and top with about a cup of frosting, spreading evenly
  2. Repeat with second cake layer, frosting and the last layer of cake
  3. Frost and decorate the cake anyway you like
  4. Store in the refrigerator