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.


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

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Lemon Blueberry Cake with Cream Cheese Frosting

4.67 from 12 votes

This is one of my all time favorite cakes! It's filled with bright lemon flavor and dotted with lots of fresh juicy blueberries. A new summertime staple!

Servings: 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.
  3. 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),
  4. 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.
  5. 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.
  6. 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.
  7. Divide mixture evenly among prepared baking pans. Bake in preheated oven until toothpick inserted into center comes out clean, about 24 - 27 minutes.
  8. 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.
  9. Cream Cheese Frosting:
  10. In the bowl of an electric stand mixer fitter with the paddle attachment, whip butter until pale and fluffy.
  11. 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).
  12. *Omit lemon extract if making this cream cheese frosting for a different recipe. This frosting is good on so many different kinds of cake!
  13. Recipe Source: Cooking Classy
Nutrition Facts
Lemon Blueberry Cake with Cream Cheese Frosting
Amount Per Serving
Calories 565 Calories from Fat 261
% Daily Value*
Total Fat 29g 45%
Saturated Fat 17g 85%
Cholesterol 120mg 40%
Sodium 225mg 9%
Potassium 175mg 5%
Total Carbohydrates 70g 23%
Dietary Fiber 1g 4%
Sugars 50g
Protein 6g 12%
Vitamin A 20.4%
Vitamin C 4.2%
Calcium 8.2%
Iron 5.9%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Lemon Blueberry Cake
Calories: 565 kcal
Author: Jaclyn
Cream Cheese Frosting | Cooking Classy

Lemon Blueberry Cake | Cooking Classy

Lemon Blueberry Cake | Cooking Classy

Lemon Blueberry Cake | Cooking Classy


  • DL: This is a wonderful flavorful cake and worth baking! So moist and tender and will be made over and over again!
    Love💕 March 13, 2019 at 6:26am Reply

  • Elizabeth: I have made this many times over the last few years and it is delicious! Both the flavor and texture are outstanding. I ran out of lemon extract before I made the frosting so I added a little lemon zest instead. March 9, 2019 at 11:49am Reply

  • Delaney A.: This was such a wonderful cake! I loved it so much! I will be making this again for sure! It was easy to make and tasted amazing. I will definitely recommend this to others. I am going to try some of the other recipes too! My mom is gluten free so I will be making a gluten free version as well! Any tips? February 26, 2019 at 11:35pm Reply

    • Jaclyn: Sorry I wish I could say but without testing I’m not sure on the gluten-free method. Sometimes the 1:1 gluten free flours work well while other times recipes need a little tweaking like additional egg or what not. February 27, 2019 at 9:48pm Reply

  • Debbie: I made this cake……P e r f e c t! Thank you February 18, 2019 at 6:24pm Reply

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