My lemon blueberry cake has tender blueberry layers, cream cheese frosting made with berry jam, and lemon flavor throughout. With extensive recipe testing, we developed the best one online. Dangerously good, boos!
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After developing and testing this recipe several times, I figured out some tips that I think will help give you the best results.
- Don’t Skip Sifting: I know it’s extra work but for this cake, it helps lighten the texture.
- Fold by hand: Use a spatula when you add those berries boos. If you toss them into the mixer, they will pop.
- Stagger the pans: I like to just use the top and middle oven racks. I also rotate at least once so the layers bake evenly.
- Level those layers! If you want pro vibes, use a long serrated knife to cut off the uneven tops of your layers.
- For Blueberries: Fresh is great but frozen also works (no need to thaw either). I toss them with a little flour so they don’t all sink when baked.
How to Make Lemon Blueberry Cake
Mix the Cake Batter
Step 1: Sift together the all-purpose flour, baking powder, salt, and baking soda in a mixing bowl, then set aside.
Step 2: Add the sour cream, whole milk, lemon zest, lemon juice, and vanilla extract to a separate bowl. Whisk and set aside.
Step 3: Stir together the oil, butter and sugar in the bowl of your stand mixer on low speed, using the paddle attachment. Once combined, increase the speed to high and beat until light and fluffy. Decrease the speed to low and begin adding the eggs, one at a time. Mix well after each addition and scrape down the sides as needed.
Step 4: Increase the speed to medium-high after all of the eggs have been added, and beat until the mixture is thick and pale yellow in appearance. Then, add 1/3 of the dry ingredients, then half of the wet ingredients, mixing until combined then repeat until all is added. Mix on low until just combined.
Step 5: Add the flour-coated blueberries. Fold them into the batter using a large spatula.
Bake the Cake Layers
Step 6: Divide the batter evenly between your prepared cake pans.
Step 7: Bake until a toothpick inserted into the center of the cake comes out with minimal crumbs attached. The sides of the cake will pull away from the pan, but the center will be springy and bounce back when pressed lightly. Remove pans from the oven and allow them to rest in pans. Invert cakes from pans onto cooling racks, then allow them to cool completely.
Make the Frosting
Step 8: Cream the butter, cream cheese, and salt together in your stand mixer on medium-low speed until smooth. Add the sifted confectioner’s sugar on low speed. Whip the butter-sugar mixture on high until light and fluffy.
Step 9: Stop the mixer and add the blueberry jam, vanilla extract, and lemon juice to the bowl. Whip the frosting on medium-high speed. Once finished, your blueberry frosting will be a pale lilac color and light and fluffy in texture.
Level the Layers, Frost and Assemble
Step 10: Level the cakes by trimming off domed tops (if any). Slice each cake horizontally into two layers making a total of four layers of cake.
Step 11: Spread a 1/2-inch-thick layer of frosting between layers, then frost the entire cake with remaining frosting.
Step 12: Spread a 1/2- to 1-inch border of blueberry jam towards the bottom of the frosted cake and smooth the sides of the frosting to create an ombre look.
Step 13: Garnish the frosted cake with fresh blueberries and lemon zest and enjoy!
Blueberry Lemon Cake Recipe
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Ingredients
For the Cake
- 2 3/4 cup all purpose flour sifted
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 1 1/4 cup sour cream room temperature, or plain greek yogurt
- 1/3 cup whole milk room temperature (or half and half)
- 1 tbsp fresh lemon zest from 1 large lemon
- 1 1/2 tsp lemon juice from zest lemon
- 1 tsp vanilla extract
- 2/3 cup vegetable oil
- 1/3 cup unsalted butter
- 1 1/2 cup granulated sugar
- 3 large eggs room temperature
- 1 1/2 cup blueberries frozen or fresh, rinsed, dried and tossed in 1 tbsp all purpose flour
For the Frosting
- 1 1/2 cups unsalted butter room temperature
- 12 oz cream cheese room temperature
- 1 tsp kosher salt
- 3 lbs confectioner's sugar You can start at 2 lbs and add more until it stiffens what you prefer
- 6 tbsp blueberry jam
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp lemon juice from 1 1/2 lemons
Instructions
For the Cake
- Preheat your oven to 325°F, then liberally spray 2 (8-inch or 9-inch) round cake pans with non-stick baking spray.
- In a mixing bowl, sift together the all-purpose flour, baking powder, salt, and baking soda, then set aside. In a separate bowl, whisk together the sour cream, whole milk, lemon zest, lemon juice, and vanilla extract. Set this mixture aside, as well.
- In your mixer bowl, use the paddle attachment to stir together the oil, butter and sugar on low speed. Once combined, increase the speed to high and beat the mixture for 4-5 minutes.
- Once the mixture is white and slightly fluffy, decrease the speed to low and begin adding the eggs, one at a time. Mix well after each addition and scrape down the sides as needed.
- After all of the eggs have been added, increase the speed to medium-high and beat until the mixture is thick and pale yellow in appearance.
- With the mixer on the lowest speed, add flour mix and the sour cream mix to batter in stages. Begin with 1/3 of the dry ingredients, followed by 1/2 of the wet ingredients. Scrape down the bowl after the wet ingredients have been incorporated. Continue this mixing in process: 1/3 of the dry, followed by remaining wet ingredients, and lastly the remaining dry ingredients.
- Scrape down the sides of the bowl and the paddle and mix, on low speed just until the last of the dry mixture is combined.
- Finally, using a large spatula, gently fold the flour-coated blueberries into the cake batter.
- Divide the batter evenly between your prepared cake pans and bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out with minimal crumbs attached. The sides of the cake will pull away from the pan, but the center will be springy and bounce back when pressed lightly.
- Remove pans from the oven and allow them to rest in pans for 5 minutes. Invert cakes from pans onto cooling racks, then allow them to cool completely.
For the Frosting
- In the bowl of your stand mixer, cream the room temperature unsalted Butter, cream cheese, and salt together on medium-low speed until smooth.
- Stop the mixer and scrape down the bowl and paddle. With the mixer on low speed, add the sifted confectioner’s sugar to the bowl a cup at a time. Once all sugar has been added, scrape down the bowl and paddle. Whip the butter-sugar mixture on high for 3-4 minutes or until light and fluffy.
- Stop the mixer and add the blueberry jam, vanilla extract, and lemon juice to the bowl. Whip the frosting on medium-high speed for 2 minutes, stopping the mixer after 1 minute to scrape down the bowl and paddle. This ensures your frosting is well-blended.
- Once finished, your blueberry frosting will be a pale lilac color and light and fluffy in texture. You can store the frosting at room temperature until you’re ready to frost the cake, or covered in the refrigerator for up to 1 week.
To Assemble
- Level the cakes by trimming off domed tops (if any). Slice each cake horizontally into two layers making a total of four layers of cake.
- Spread a 1/2-inch-thick layer of frosting between layers, then frost the entire cake with remaining frosting.
- To create an ombre look, spread a 1/2- to 1-inch border of blueberry jam towards the bottom of the frosted cake and smooth the sides of the frosting to create a faded look.
- Garnish the frosted cake with fresh blueberries and lemon zest and enjoy.
- Store leftovers covered at room temperature or in the refrigerator for 3 days.
Video
Notes
How to Store Blueberry Lemon Cake
Keep your cake in an airtight cake carrier or cover it tightly with plastic wrap. You can store it at room temp but if your kitchen is warm, pop it in the fridge so the frosting doesn’t get all melty. The frosting itself can also hang out in the fridge in an airtight container. At room temp, it’ll stay fresh for about 2 days. In the fridge, you’ll get about 4 to 5 days of goodness. The frosting will last for up to a week inside the fridge.Can I freeze this lemon and blueberry cake?
You can freeze the whole cake boos, but I prefer freezing the layers individually. Wrap them tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw in the fridge overnight before assembling.Nutrition
Recipe Help
When you buy blueberries, look for berries that are firm, dry, plump, with smooth skin.
Could be a few things! Overmixing the batter, opening the oven door too early, or not baking it long enough can all cause a sunken middle.
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Can I use a Bundt pan? How long do I cook it for?
You’d want to make may Lemon Blueberry pound cake recipe to make in a bundt pan, this is more of a soft layer cake.
Every year since he was three, my son has asked for blueberry birthday cake. And every year, I make something that ranges from mediocre to truly horrifying. I stumbled across this recipe when a mutual friend of Jocelyn and I posted it on his Facebook page. Today, for my son’s 12th birthday, I finally made a wonderful blueberry cake. Thank you, Jocelyn! I wish I could post photos here. The cake is beautiful.
Aww, I am so happy to hear that he loved it, and a BIG Happy 12th Birthday to him!
Incredible Recipe, as always.
Thank you so much.
Lost count on how many times I’ve made this cake! It disappears quick! Someone always asks for the recipe.
Awe!! Thanks so much for making the cake and sharing!
I made this for my nephew’s 13th birthday yesterday. It looks beautiful. I’m going to surprise him with it later. Thanks for this recipe Jocelyn!
I live this recipe I add a little more lemon and Blueberries I did it in a 3 tier 8 inch round and it was great love all Jaclyns recipes going to make her strawberry shortcake next
Aw, thanks doll! Can’t wait to hear what you think of my Strawberry shortcake!
My absolutely love and everything in this recipe. However, I added extra zest and lemon extract. I also added zest/ extract/ chie cheesecake pudding to the glaze and it was absolutely amazing.
So glad you enjoyed it!
I loved everything about this–you are amazing. I loved your presentation, the cake looks beautiful–although I am sure that mine will not look like that. I will be making this for my mother in law who will be turning 91 and her 2 favorites are blueberries and lemons.
It’s perfect! We made one to test (yummy,gorgeous), and another for the festival♡
I’ve made this cake recipe twice now and both times there wasn’t a crumb left!! An amazing cake! Thanks for sharing!