Lemon Blueberry Cake


So at 11:00 PM what’s the best thing to do? Make cake of course! Who knows why but I decided to start baking that late. Every now and then that ‘gotta bake something’ urge hits and you just go with it, right? I’m a night owl anyway, and as much I try to break the habit it seems almost impossible, I blame Pinterest :). At least I waited until morning to frost it, as much as I wanted to just dive into the cake at midnight.

Lemon Blueberry Cake | Cooking Classy

I had a bag of lemons and plenty of fresh blueberries and I was planning on making scones, but I’m WAY more of a cake person. Totally different things but I wanted to put my fresh fruit to it’s best use, the scones can wait.

You need to make this cake at least once this summer while all the fresh blueberries are in season. It’s so bright and refreshing and it just screams summer. The cake is soft and moist, it’s loaded with blueberries and plenty of lemon flavor from three different sources (lemon zest, extract and juice). The irresistibly creamy, cream cheese frosting compliments each flavor in the cake and balances out the sweetness of the cake perfectly.


This has got to be my new favorite summer cake! I can’t wait for all the summer get togethers so I have an excuse to make this again.


Lemon Blueberry Cake | Cooking Classy

Yes these photos are both entirely different (the top vs these two here), but thanks to the rain I never made it outside until after I cut the cake. Thanks rain. Since I’m still rather new to food photography it’s fun to try a few different setting anyway. Really pictures don’t matter here though, it’s all about this delicious cake!

I tried to do a flower design on top because I have no idea how to decorate cakes so I just made something up. I wish it would have been more pronounced but it’s not a very thick layer of frosting to work with.

Lemon Blueberry Cake | Cooking Classy

Lemon Blueberry Cake | Cooking Classy


Lemon Blueberry Cake with Cream Cheese Frosting

4.41 from 5 votes

Yield: About 16 servings

Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 3 hours 10 minutes


  • 1 1/2 cups cake flour
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp salt
  • 2 cups granulated sugar
  • 1 cup unsalted butter , softened
  • 1 Tbsp lemon zest
  • 4 large eggs
  • 2 tsp lemon extract
  • 1/2 tsp vanilla extract
  • 3/4 cup + 2 Tbsp milk
  • 1/4 cup + 2 Tbsp sour cream
  • 2 Tbsp fresh lemon juice
  • 2 1/2 cups fresh blueberries , at room temperature, rinsed and drained well

Cream Cheese Frosting

  • 12 oz cream cheese , softened (1 1/2 pkgs)
  • 3/4 cup unsalted butter , softened
  • 1 tsp vanilla extract
  • 1/4 tsp lemon extract*
  • 3 cups powdered sugar
  • Blueberries and lemon slices , for garnish (optional)


  1. Preheat oven to 350 degrees. Butter 3 9-inch round baking pans and line the bottom of each with a round of parchment paper. Butter parchment paper and lightly dust pan with flour, shaking out excess.
  2. Sift cake flour into a mixing bowl. Add all-purpose flour, baking powder, baking soda and salt and whisk for 30 seconds, set aside. In the bowl of an electric stand mixer, fitted with the paddle attachment (if you don't have the paddle attachment that constantly scrapes sides of the bowl while mixing, then stop mixer occasionally throughout entire mixing process and scrape down sides and bottom of bowl), whip together butter, granulated sugar and lemon zest until mixture is pale and fluffy. In a 2 cup liquid measuring cup, measure out milk then stir in sour cream and lemon juice, let rest 3 minutes.
  3. Meanwhile, mix eggs into butter mixture one a time, then stir in lemon extract and vanilla extract. Toss blueberries with 3 Tbsp of the flour mixture. Working in three separate batches, beginning and ending with remaining flour mixture, add 1/3 of the flour mixture (to the butter/egg mixture) alternating with 1/2 of the milk mixture and mixing just until combined after each addition. Gently fold in blueberries. Divide mixture evenly among prepared baking pans. Bake in preheated oven until toothpick inserted into center comes out clean, about 24 - 27 minutes. Cool in baking pans about 20 - 30 minute then invert onto wire racks to cool completely. Once cool, frost with cream cheese frosting and decorate with blueberries and lemon slices if desired. Store in an airtight container.
  4. Cream Cheese Frosting:
  5. In the bowl of an electric stand mixer fitter with the paddle attachment, whip butter until pale and fluffy. Add cream cheese and mix until smooth and fluffy. Add vanilla and lemon extract and powdered sugar and blend several minutes longer until smooth and fluffy (if frosting seems slightly runny, you can chill it for a bit before frosting cake).
  6. *Omit lemon extract if making this cream cheese frosting for a different recipe. This frosting is good on so many different kinds of cake!
  7. Recipe Source: Cooking Classy

Cream Cheese Frosting | Cooking Classy

Lemon Blueberry Cake | Cooking Classy

Lemon Blueberry Cake | Cooking Classy

Lemon Blueberry Cake | Cooking Classy


  • Kittery: I made this cake for mothers day and was in love with its taste! It was phenomenal. However, when cooling the cakes sunk…? They were dense and thin. I followed your instructions to the letter, I’m not sure if I did something wrong or if this is how it was meant to be? May 10, 2014 at 10:21pm Reply

    • Jaclyn: They’ll sink just a little when cooling but no that definitely shouldn’t have happened to sink and become dense and thin not sure what would have happened if you followed the recipe, other than accidentally miscounting when measuring. Sorry!! May 19, 2014 at 10:39pm Reply

      • Jefferson: I just made this cake also, same thing happened to me. Thin and dense. I’m going to remake it and try increasing the dosing on the baking powder and or baking soda. It seems something didn’t react right with this recipe. I followed it to a T. Not sure. January 31, 2016 at 5:35pm Reply

        • Karl: The main thing I can think of is to make sure

          a) you let your eggs, butter, milk, sour cream get to room temperature before you started

          b) you mixed the butter and egg long enough. I always beat the living daylights out at this part to make sure it is very, very light before I start adding in the eggs. June 1, 2017 at 11:07am Reply

    • Emily: The same thing happened with my cake. I’m worried about serving it because it is so dense and heavy. was it still ok to eat? June 20, 2015 at 6:11am Reply

  • Matt Robinson: Couldn’t have put it any better myself, this absolutely screams Summer! What a beautiful cake, Jaclyn, seriously. Drooling over the pics. If only Fed-ex delivered within the hour. Have a fantastic Mother’s Day! May 10, 2014 at 10:03pm Reply

    • Jaclyn: Thanks Matt :)! May 10, 2014 at 11:34pm Reply

  • Laura (Tutti Dolci): Beautiful cake, love the lemon and blueberry combo! May 10, 2014 at 7:01pm Reply

    • Jaclyn: Thanks Laura! May 10, 2014 at 11:34pm Reply

      • najiema: This may sound stupid ..but can one use cake flour only?.. Or only all purpose flour ..I always assumed it was the same…I’m dying to try this cake December 11, 2016 at 11:33pm Reply

  • sara: OMG! This looks incredible…pretty and so tasty! :) May 10, 2014 at 6:36pm Reply

  • Crystal | Apples & Sparkle: Wow! What a stunning cake! And I would have said so even before I saw those GORGEOUS photos of the whole cake. I just want to say that your blog is one of my favorite when it comes to food photography : ) Pinned! May 10, 2014 at 5:44pm Reply

    • Jaclyn: That is so nice of you to say Crystal! Thanks so much :)! May 11, 2014 at 9:53am Reply

  • Averie @ Averie Cooks: What an absolutely beautiful cake and 11pm is nothing to start baking. Sometimes I start at 2am :) That’s when I get my best work done. No one is up to bother me. LOL and by morning, it’s cooled and the light is good for pics! And yes, I blame pinterest too. Pinned this beauty of course! May 10, 2014 at 5:42pm Reply

    • Jaclyn: Haha 2:00, I love you girl! Thanks so much for the compliment and for pinning :)! May 10, 2014 at 10:08pm Reply

  • Katrina @ Warm Vanilla Sugar: This cake is perfect for summer!! Love the flavour! May 10, 2014 at 5:14pm Reply

  • How to Philosophize with Cake: Love how you decorated the exterior of the cake, it’s so simple yet so elegant! :) Lemon + blueberry cake sounds awesome right now. May 10, 2014 at 4:36pm Reply

    • Jaclyn: Thanks so much! May 10, 2014 at 10:10pm Reply

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2018 Cooking Classy | Privacy Policy
Design by cre8d