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


  • 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

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

  • 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

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

  • 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

  • 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

  • Martha in KS: This cake looks delicious. Unless I’m mistaken, the recipe doesn’t say when to add the blueberries. May 11, 2014 at 7:06am Reply

    • Jaclyn: Sorry you fold them in at the end of making the batter. Thanks for pointing that out! May 11, 2014 at 9:51am Reply

    • Erin: It was in the directions,
      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. March 19, 2016 at 12:43pm Reply

  • Shiran @ Pretty. Simple. Sweet.: Your photos are unbelievable Jaclyn! You are killing me with all these recipes lately :) May 11, 2014 at 8:06am Reply

    • Jaclyn: Thanks so much Shiran :)! May 11, 2014 at 9:52am Reply

  • Kristen: I just made this cake. Looks and smells delicious. But… I missed when to add the blueberries? Do you just out them in between the layers when you frost? May 11, 2014 at 9:37am Reply

    • Jaclyn: I’m so sorry I missed that! You fold them in at the end of making the batter, but if you’ve already made it, I would add them on top of each of the layers over the cream cheese frosting and that should also be so delicious with the fresh blueberries. May 11, 2014 at 9:55am Reply

  • Style StreetStalker: YUM!!!! Fabulous pictures! oh and did i say YUM!!!!
    May 11, 2014 at 2:28pm Reply

  • Chloe @ foodlikecake: Your cake is gorgeous! And it sounds delicious!! May 12, 2014 at 3:45am Reply

  • Meriem @ Culinary Couture: Your pictures always make me so envious! Seriously, stunning! May 12, 2014 at 9:09pm Reply

    • Jaclyn: Thanks so much Meriem :)! May 13, 2014 at 8:43am Reply

  • Elisha: Hi there, This looks so appetising. Just wondering what cake flour is. Is it self raising? I’m Australian so perhaps its just the wording.

    Thanks in advance. May 13, 2014 at 12:18am Reply

  • Jasmina: Gave this a try yesterday & it’s so so good!
    I put pictures of it on my blog and mentioned your blog & recipe, hope that’s okay?

    Thanks for sharing this amazing recipe!
    jasminaloves.com May 13, 2014 at 2:22am Reply

    • Jaclyn: Yes that’s fine :)! I’m glad so glad you liked it Jasmina! May 13, 2014 at 8:32am Reply

  • nicolthepickle: Your cake is beautiful. May 14, 2014 at 8:36am Reply

  • Maria Nesbitt: Hello! What a gorgeous cake! I’d love to make it for my hubby, who has a big sweet tooth. Do you think I could use a Bundt cake or would there be too much batter, since it’s a three-layer cake…? May 14, 2014 at 9:18am Reply

    • Jaclyn: There probably would be too much batter but you could try reducing the recipe. May 14, 2014 at 11:00am Reply

  • Maria Nesbitt: Whoops…meant to say Bundt “pan”… :) May 14, 2014 at 9:21am Reply

  • Jessica: Going to try cupcake version of this recipe. I’ll let you know how it goes! May 16, 2014 at 6:45am Reply

  • Karen: Your cake and photos are beautiful! I love the blueberry lemon combo, and I can nearly taste this cake through the screen. I wish I could try some now! May 16, 2014 at 1:42pm Reply

  • Melissa: I just drooled on my computer. Can’t wait to try this! I’m making a gender reveal cake for a friend, and she wanted something lemon-raspberry. But i don’t see how that would be a problem to sub raspberries. Or maybe i’ll mix them. I’m just a little sad that i have to dye the batter, so it won’t be *quite* as pretty as the original. I guess that just means i’ll have to make it twice :) May 17, 2014 at 3:34pm Reply

    • Eliza: Ha! That’s exactly what I’m looking for a cake for – a gender reveal. I was just thinking the same thing about having to dye the batter. Luckily it’s for a boy, so the blueberries are prefect. Raspberries are a great alternative for a girl. May 31, 2014 at 9:49pm Reply

      • Melissa: Have you done your gender reveal yet? I did it yesterday, for my friend. Came out PERFECT!!! I used red dye and raspberries, since she’s having a girl. But it was SO delicious! June 10, 2014 at 4:17pm Reply

  • Marina | Let the Baking Begin!: Wow, what a stunner! Definitely pinning this! it looks so moist and fluffy! May 22, 2014 at 10:09am Reply

  • Kris: Baked this today.. Just getting frosting on now :) oh my gosh the batter was awesome and I can tell the cake is unbelievably moist! Waiting for a couple days to eat for a birthday! I think it’s going to be a hit! May 23, 2014 at 8:27pm Reply

    • Jaclyn: I hope it will be too :)! Thanks for your comment Kris! June 17, 2014 at 11:25pm Reply

  • MegMStan: Baking this right now! I also added raspberries as I didn’t have enough blueberries and used the juice of a whole lemon (no lemon extract on hand). Will let you know how it turns out! Thanks for the recipe! May 25, 2014 at 5:41am Reply

  • Kristi Stadler: I baked this cake for my daughter in law’s birthday.. It was delicious! Wouldn’t change a thing! Will be making again:) May 26, 2014 at 10:40am Reply

    • Jaclyn: I’m so happy to hear that Kristi! Thanks for your review! May 26, 2014 at 11:00am Reply

  • Johanna: Oh thank you Pinterest ! I just saw the beautiful picture of this cake and went directly on your website !
    I love baking and it’s birthday soon so it will be the perfect occasion, but now i am getting crazy, so have so many amazing recipe i don’t know which one to choose ! aaargh ! i need to do all of them ! June 1, 2014 at 2:01am Reply

  • Andrea: ok so I made this cake this past weekend. it is ridiculous how delicious it is. it is super moist and light and fluffy. it is enjoyable. the icing is not super sweet it doesn’t over power the cake. I will make this over and over and thank you so much for the recipe. June 1, 2014 at 5:04pm Reply

    • Jaclyn: I’m happy to hear you enjoyed it Andrea! Thanks for your review! June 1, 2014 at 6:36pm Reply

  • Vanessa Mills: Love this. I will try it. Pinned!!!☺ June 3, 2014 at 7:20am Reply

  • Paula: I’m deffinetly gonna do this! But sorry, my english is not perfect yet and i really dont understand how Inadd the blueberries and when… To the batter? The one that goes to the oven? In your pictures look like the blueberries are on top or bottom of each layer… Im confuse, sprry! Could you explain me? Thanks! June 3, 2014 at 4:21pm Reply

    • Jaclyn: No problem :), you fold the blueberries in at the end of making the batter, just before adding the batter to the muffin pan. The blueberries sink a bit while baking that’s probably why they look like they are on top/bottom. June 4, 2014 at 9:29am Reply

  • Have Your Cake | A Lovely Living: […] Here’s the recipe which was found on Cooking Classy: […] June 4, 2014 at 4:43am Reply

  • Sue: I live at 4500 ft. Would you please give the altitude adjustments for the blueberry lemon cake recipe so that the cake will not sink in the middle. As a footnote, it would be nice to include altitude adjustments to all your baked recipes. Would really appreciate it.
    Thanks. June 5, 2014 at 8:27pm Reply

  • Lyndsey: I tried your recipe today. As my oven is small (box eletrical oven) I could only bake with a 9×3 inch pan. It took me 1.5 hours to bake this.
    Result was inside nicely cooked but sides “sun tanned”. Due to this, I could not frost my cake as I had to cut off the burned sides….
    Is baking with 3 different pans the only way to achieve a non “sun tanned” cake? June 7, 2014 at 7:46am Reply

    • Jaclyn: I think it could possibly be done in two 9-inch rounds but I probably wouldn’t recommend the 13 by 9 because like you say the outsides will bake faster than the insides have time to cook. June 29, 2014 at 10:09pm Reply

    • Marissa: A trick for baking inside first is to cut an old towel to fit the parameter of the pan, dampen it, and pin it snug around the outside of the pan. This is also a solution to the extra cake top in the middle that usually has to be trimmed off. It works wonders! January 9, 2016 at 11:12am Reply

  • Susan Sharp: I made this on Saturday and didn’t use lemon extract, I just added lemon juice and grated peel to substitute. Oh my goodness, the cake was AMAZING. So moist and beautiful. I will make this again for sure! Thank you! June 9, 2014 at 10:39am Reply

    • Jaclyn: I’m so happy to hear you liked this cake Susan! Thanks for your review! June 9, 2014 at 10:47am Reply

  • mandy molton: this is just fantastic.loved it so did all my friends June 9, 2014 at 7:56pm Reply

    • Jaclyn: I love hearing that Mandy! Thanks for your feedback! June 9, 2014 at 8:39pm Reply

  • Melissa: Made this cake yesterday for my friend’s gender reveal (I’m the Melissa who commented up above that i drooled on my computer) :) It was AMAZING!!!!!!!!!!! I used the raspberries and some red food coloring, since she’s having a girl :) But i got tons of compliments on it, it turned out even better than when i made it as a practice cake a couple weeks ago. Perfect balance of tangy and sweet and creamy. Thanks for sharing such a delicious recipe, it’s now in my permanent baking rotation!! :) June 10, 2014 at 4:15pm Reply

    • Jaclyn: I’ll have to try the raspberry version sometime, that sounds delicious! Thanks for your feedback Melissa! June 12, 2014 at 10:05am Reply

  • Cheryl: I was interested in doing this in a bundt pan also. I have the Anniversary Nordicware 15- cup pan and I believe it will hold the batter with a problem. June 11, 2014 at 5:23pm Reply

  • Colleen: I’m somewhat confused about directions. You say to sift cake flour then add other flour, salt etc..Why only sift cake four and not the other? Also cake flour is already sifted, I have though seen it sifted in other recipes. Does it matter to sift all together? June 16, 2014 at 8:06am Reply

    • Jaclyn: The cake flour I have doesn’t say pre-sifted, so if yours does then you don’t need to sift it. You don’t need to sift it all together, I read a book on baking and she did this experiment sifting it all together vs whisking and whisking more evenly distributed everything, especially important for the leavening agents. I hope you try and love this cake Colleen! June 16, 2014 at 9:17am Reply

  • Lisa Green: You make the prettiest desserts I’ve ever seen! They look yummy too! June 16, 2014 at 3:27pm Reply

    • Jaclyn: That is so nice of you to say, thanks Lisa! June 19, 2014 at 11:51pm Reply

  • Rebecca bernier: I would really like to make this cake. It looks delicious !!
    But I would like to know what is cake flour??

    Thank you! I love your web site btw :)) June 17, 2014 at 3:57am Reply

    • Jaclyn: Cake flour is a lower protein flour with a finer texture. I love the texture it offers to cakes and cupcakes, if you’re interested you can read more about different types of flour here: http://www.bhg.com/recipes/how-to/bake/flours-and-grains/. I’m so glad you like my site, thanks for letting me know Rebecca :)! June 22, 2014 at 10:17pm Reply

  • gourmandelise: Lemon and blueberry, so delicious!
    The texture of your cake is superbe! June 20, 2014 at 8:53am Reply

  • Rachel: I wonder where you got your idea? Pink Pistachio posted this over a year ago. I follow her blog religiously and looks as though you do too! So sad to see people not give credit where credit is due. http://www.pinkpistachio.com/lemon-blueberry-cake/ June 24, 2014 at 8:40pm Reply

    • Jaclyn: I don’t mean to be rude but I’ve actually never seen her blog before. Also if we want to talk about who originally came up with a lemon blueberry cake we’d probably have to go back 100 years and I just can’t manage to track that down, sorry. I don’t ever copy peoples recipes without crediting them, take a look through my blog and you’ll see probably about 1/3 of the recipes I have posted I list at the bottom of the recipe where I’ve adapted them from, the others are recipes I spend countless hours testing and re-testing and creating myself. Just so you understand what I mean, do a google search for lemon blueberry cake then pull up the images. It wasn’t this persons original idea you are linking me to, I’m just getting at there is no way possible for traditional recipes like this that have been around forever to link the idea to someone else. June 25, 2014 at 2:45pm Reply

    • mandys: Rachel who ever wrote that rude comment .Need to check the recipe. it is not the same ,and nowhere as good as this one.
      I hope you have enough decency to at least apologize to Jaclyn. I really didn’t know people could be so rude. So Jaclyn i apologize for her.
      Keep up the good work. June 25, 2014 at 4:20pm Reply

      • Jaclyn: Thanks for the compliment Mandy :)! June 25, 2014 at 4:33pm Reply

      • Pat: Agree completely with mandys. Rachel’s comment was ignorant. August 15, 2014 at 7:28am Reply

    • GP: Rachel, you really need to read & compare both recipes before you make a comment like that. The two recipes are very different. The flavor combination is the same but that is where the similarity ends. February 2, 2016 at 3:39pm Reply

  • George: This looks incredible, but I am confused, When do I add the milk/sour cream mixture to the egg/sugar mixture? June 25, 2014 at 5:09pm Reply

    • Jaclyn: You add it between the three additions of the flour mixture, 1/2 at a time. Hope you love it! June 25, 2014 at 10:20pm Reply

      • George: Thank you! It was incredible. I made it work sans parchment paper, but I can see where that would’ve helped tremendously. Let’s just say my middle layer wasn’t picture-perfect. But the taste was amazing! June 27, 2014 at 9:03pm Reply

        • Jaclyn: Hopefully it didn’t stick too bad! I’m so glad you liked it though :)! June 27, 2014 at 10:10pm Reply

  • George: Oh, another question too. I do not have parchment paper. How critical is that? If I use cooking spray will I be okay? Thanks for the help. And thanks for sharing your creation with us. June 25, 2014 at 5:10pm Reply

    • Jaclyn: It’s probably not critical I just always use it when baking cakes because it’s easier to get them out. You could probably just butter it (or use the cooking spray) and dust it with flour. June 25, 2014 at 10:19pm Reply

  • Hannah: This cake was amazing! I made it for my friend’s dad’s birthday today and it was such a hit! It’s so moist all the way through and just the perfect amount of lemon flavor. June 30, 2014 at 9:18pm Reply

    • Jaclyn: Thanks for your feedback Hannah! I’m so happy to hear it was a hit :)! June 30, 2014 at 11:16pm Reply

  • Mary Ann: Oh my gosh, this could not have been more delicious. Really. I am typically not a fan of cooked fruit in my desserts so this was a stretch for me to try. But it looked so pretty I just had to. It was amazing. So moist, just the right amount of tart and sweet. It is a winner and going in the permanent file! Thank you for sharing your recipe with us! July 1, 2014 at 8:05am Reply

    • Jaclyn: Thanks for your feedback Marry Ann! I’m so glad you liked it enough to put the recipe in your permanent file :)! July 1, 2014 at 9:13am Reply

  • Natalie: Saw this on someone’s FB page…linked it to your website…and I’m totally stoked to bake this today. I am playing ‘hooky’ from work today, bought all my ingredients and I’m getting started shortly. I’ve read all the comments above…so I hope for the best. Will let you know how it turns out. July 9, 2014 at 10:30am Reply

    • Jaclyn: I hope you love it Natalie!! July 10, 2014 at 9:16am Reply

  • Corali: Riquisimo, mil gracias por la receta, precioso y delicioso July 13, 2014 at 10:17pm Reply

  • Anni: Is this cake one layer or two it looks two cause there is cream cheese in the middle? July 14, 2014 at 8:08am Reply

    • Jaclyn: It’s two layers of cream cheese frosting in between and 3 layers of cake. July 14, 2014 at 10:04am Reply

  • Anni: Is this cake layered cause it looks layered in the picture cause of the cream cheese in the middle ? Can it be layered? How many does it feed? July 14, 2014 at 8:19am Reply

    • Jaclyn: Yes, it’s definitely layered. It makes 3 layers. The amount it feeds is listed at the top of the recipe :). August 2, 2014 at 9:58pm Reply

  • Matea: Yum! The cake looks delicious–inside and outdoors! July 14, 2014 at 12:29pm Reply

  • shima khanom: hi, i was planning on making this cake, and was wondering if at all possible if i could sue fresh lemon juice, if so, would i use the same amount am the lemon extract? July 17, 2014 at 12:53pm Reply

    • Jaclyn: The lemon juice isn’t nearly as strong as lemon extract, so if you don’t have it/can’t find the lemon extract I’d recommend upping the lemon zest (I’d probably do 3 Tbsp total). Hope you love it Shima! July 17, 2014 at 7:54pm Reply

  • Lemon Blueberry Cake | Notes From The S Life: […] out this Lemon Blueberry Cake recipe she made (adapted from Cooking Classy […] July 23, 2014 at 10:53am Reply

  • Veronica: Love all your recipes!!
    I would eat the computer of I could! hahaha
    I’ve been trying to make some original cakes to sell and see if I can work from home so I’ve been diving into pinterest.
    I live in Buenos Aires and it’s really complicated to find some ingredients and also I’m confused with the amounts, here we use grs.
    Would you recommend a website where a I can find the correct convertions?
    Would you please help me with replacing the Buttermilk, sour cream, etc. Here you can find cream cheese that we call Mendricrem or Casacrem (Brands) and then we find what we call Crema de Leche (cream) but that’s it. July 25, 2014 at 8:41am Reply

    • Jaclyn: For the buttermilk you can make your own by adding 1 Tbsp lemon juice or white vinegar to a liquid measuring cup, then add enough lowfat milk to reach 1 cup, whisk and let rest 1 minute. Then for the sour cream you could sub plain yogurt. As far as the conversions go I’m yet to find one. August 13, 2014 at 9:00pm Reply

      • rosalie: Jaclyn , instead of butter can i use vegetable oil ? butter seems to harden the cake to quickly , i have been trying to find a lemon blueberry cake using vegetable and haven”t been able to locate one , i could surely use your help , thank you for your time August 26, 2014 at 1:56pm Reply

        • Jaclyn: I think you’d be okay to use part oil instead of butter but I definitely wouldn’t do all of it. This cake stays very soft and moist though even with the butter just fyi :). September 15, 2014 at 10:15pm Reply

  • Stacia: Little trick to preventing your blueberries from sinking to the bottom: Toss them in some flour first. The flour also prevents the juices running all over and making your cake bottom resemble a blue berry pancake….. This is what my grandma and aunt always did and what I do, even when baking blueberry muffins (and being from Maine, you grow up learning a LOT of recipes for blue berries!) July 25, 2014 at 9:58am Reply

    • Jaclyn: I did with mine (as listed in the recipe) but they still seemed to sink a bit anyway :). July 25, 2014 at 11:12am Reply

  • dena ferreira: This cake looks divine! I can’t wait to make it. Blueberry & Lemon Inspired!

    Dena July 26, 2014 at 10:37am Reply

  • Liz: Oh my gosh, this looks fabulous! Can’t wait to make it tomorrow. I only have have lemon oil, not extract. Are they interchangable? If not, do you know how much oil I would use? I just found your website and LOVE it!!!!! July 26, 2014 at 2:32pm Reply

    • Jaclyn: I haven’t used the lemon oil before in baking but according to this website http://www.foodsubs.com/Extracts.html, it’s 1/8 tsp per 1 tsp extract. I hope you love the cake! I’m so glad you stumbled upon my site :)! July 26, 2014 at 10:45pm Reply

  • Carole: What a beautiful cake. Worthy of a special occasion, or just because. July 31, 2014 at 2:25pm Reply

  • Karen: How long and at what temperature would you suggest if I wanted to make this into cupcakes?
    Thanks July 31, 2014 at 8:08pm Reply

    • Jaclyn: I would do the same temp and I imagine it would take about 20 minutes. August 28, 2014 at 8:34pm Reply

  • Kelli: Hi! Making this for my mom’s birthday this weekend. Just wondering, is the frosting stiff enough to pipe? I’d like to do some decorative stuff. Thanks! August 6, 2014 at 7:57am Reply

    • Jaclyn: Since it’s a cream cheese frosting it doesn’t hold extremely well so I wouldn’t recommend intricate piping but for ruffled edges or something it should hold for a bit. August 8, 2014 at 8:33am Reply

  • Andy: I literally made this cake yesterday and finished icing it just moments ago. I’m so excited to take it to my cookout and dig into it! Thanks so much for posting this recipe! August 10, 2014 at 8:56am Reply

    • Jaclyn: You’re welcome Andy! I hope everyone loves it! August 10, 2014 at 10:12am Reply

      • Andy: Everyone LOVED this cake! My partner usually says that I cook the cake too moist but he said this one was perfect. :) Thanks so much for this recipe, it was easy to follow, it came out looking very much like your example and was a refreshing change from traditional vanilla or chocolate. August 15, 2014 at 10:11am Reply

        • Jaclyn: I’m so glad you and your partner loved this cake Andy! Thanks for leaving a comment :)! August 15, 2014 at 10:22am Reply

  • Jamie Mixon: Just had this at a baby shower and it just may be the best cake I have ever tasted. Light, moist, creamy, tart and sweet. Oh my! August 16, 2014 at 2:18pm Reply

    • Jaclyn: I’m so glad you liked it Jamie, thanks for stopping by to leave a comment :)! August 16, 2014 at 3:36pm Reply

  • HC: Hi there! Thanks so much for this recipe! I cannot wait to try it out! I have (what might be a silly) question – if making this a day or two ahead of time, should I store the cake in the refrigerator? Thank you! August 16, 2014 at 7:02pm Reply

    • Jaclyn: Yes I probably would because of all the berries in the cake. Not a silly question :). I hope you love it! August 17, 2014 at 9:45am Reply

  • happy birthday Boy Wonder! | andiamo: […] blueberry cake to be specific.  I found the recipe here! […] August 18, 2014 at 7:37am Reply

  • Eshita: Hey this cake looks so tempting and interesting flavour.
    But I want to half this recipe to make a smaller cake ,so do I still need to use 2 baking pans.
    Can I use 1 pan for baking?
    Thanks :) August 21, 2014 at 10:33am Reply

    • Jaclyn: You should be fine to half it and just use one pan. I hope you love it! August 21, 2014 at 10:50am Reply

      • eshta: Hey I made the cake and every1 loved it,it was amazing and the flavour was perfect for summertime :0) August 22, 2014 at 9:30am Reply

        • Jaclyn: Thanks for trying this recipe and letting me know it was enjoyed Eshta! September 6, 2014 at 11:28pm Reply

  • ThymeToBake.com: I love this blueberry lemon cake, it looks divine! A perfect end-of-summer dessert.:) August 30, 2014 at 5:11pm Reply

  • Annie Barrett: I made this cake yesterday and it’s absolutely AMAZING! Everyone raved about it! It will now be my “go-to” for summer sweets! Thanks so much for the recipe! September 1, 2014 at 6:05am Reply

  • April: This recipe looks amazing! I was wondering if you think it will freeze well? I have to make a few cakes for an upcoming party, but I am worried about soggy blueberries if I freeze it. Thoughts? September 22, 2014 at 12:01am Reply

    • Jaclyn: I always prefer fresh baked goods but I think it might depend on how juicy your blueberries are if they are going to turn out soggy after frozen. I think it would probably be fine. September 22, 2014 at 10:05pm Reply

  • Laura: Making this for a baby shower tomorrow at the request of the mom-to-be. Fresh blueberries are not all that easy to find this time of year. Has anyone used frozen ones???? October 24, 2014 at 4:32am Reply

  • Seinam: Seems delicious….i hav few q plz…..in ing u hav written lemon juice as well as lemon extract….? Watz the difference
    2.u hav mentioned 3/4 cup+2tbmilk
    1/4cup+2tbspsour cream…..wat do u mean by that…… October 28, 2014 at 2:11am Reply

    • Jaclyn: Lemon extract has a more potent concentrated flavor then just the juice. And sorry about the random measurement but you’ll just want to add 3/4 cup of the milk plus an additional 2 Tbsp. and same think with the sour cream add the 1/4 cup plus an additional 2 Tbsp. I hope you try and love it! November 26, 2014 at 10:31am Reply

  • Rosalie mccurry: I love this cake I make it at least 3 times a month. But one question can I use frozen blueberries. And let them thaw a tiny bit and then add flour November 10, 2014 at 5:22pm Reply

    • Jaclyn: They should probably work okay if you thaw and drain then toss in flour like you said or just toss in frozen so the color doesn’t spread everywhere. I’m so happy to hear you’ve enjoyed this recipe Rosalie! November 10, 2014 at 8:24pm Reply

  • Diana | Hey, cakes!: Beautiful cake! And I don’t care that it’s November and everyone expects pumpkin or apple bakes. I am soooo making this! November 11, 2014 at 3:50am Reply

  • Steve Youngblood: It’s so awesome that you reply to almost all of the comments!! February 25, 2015 at 1:50pm Reply

  • Dorinda: This cake was magnificent, and my husband loved it who usually doesn’t like cooked fruit. The frosting was awesome as well. Came out perfect! This is a keeper! I will definitely make it again. March 5, 2015 at 2:14pm Reply

  • Brandi Solis: Im hosting a baby shower in May and I’m SO very excited to try this delicious looking cake for it. But I’m very new at baking so can you please explain to me what you mean when you say “fold” the blueberries into the mixture? Thank you so much, Brandi March 6, 2015 at 10:44pm Reply

    • Jaclyn: Just dump the blueberries into the batter then take a rubber spatula and gently lift and mix the batter from the bottom and sides over the blueberries to evenly distribute the berries into the mix. Hope that makes sense :). April 4, 2015 at 3:57pm Reply

  • Sharon: I would like to make this cake for my son for his birthday . . . do you know how to make it gluten free? March 11, 2015 at 7:08am Reply

    • Jaclyn: Sorry I don’t know exactly what the ratios would be I know gluten free baking can be tricky. A gluten free flour blend would be needed and I don’t know if the liquids would need to be increased, it may have suggestions on the back of the package. April 7, 2015 at 11:00pm Reply

  • Aya: can I use canned blueberry pie filling instead of the fresh blueberries if I don’t find? March 17, 2015 at 3:55am Reply

    • Jaclyn: I wouldn’t recommend it because it would change the entire consistency of the batter/cake and it likely wouldn’t hold up well. Sorry, I wish I had a better answer for you, frozen should work too if you can find them. March 18, 2015 at 12:11pm Reply

  • Stephanie: This cake looks amazing, I can’t wait to try it! Question though, have you ever used this recipe for cupcakes instead of the 3 layer cake? March 18, 2015 at 9:13am Reply

    • Jaclyn: I haven’t tried it as cupcakes yet but it should work just fine. March 18, 2015 at 11:57am Reply

  • Rosie: I’m hoping you can make some suggestions. I volunteered to make my cousin’s wedding cake (sort of by accident) and she loved the idea of a blueberry lemon cake since her colors are blue and yellow and it’s a woodsy spring wedding. Now, this is not a cake for the masses, just for her and the groom. She has requested something narrow and tall…4-5 layers and maybe 6-7″ wide. I’m wondering if you can say if the texture of this cake would hold up to 4 layers? I see that people love the texture, I just need something kind of sturdy…not too crumbly I’d say. I consider myself a rather good pie maker, but not a cake maker so I would appreciate your thoughts on this as a wedding cake. March 23, 2015 at 10:42pm Reply

    • Jaclyn: I think it would be fine as a 4 layer cake and without testing it out/doing the math I can’t say for sure if you’ll want to do 1 or 1 1/2 the recipe. April 15, 2015 at 10:20pm Reply

  • Stefanie: I just got done making this and the layers are extremely thin. I mean, with frosting and all three layers, the height of the cake is 3 in high. This can’t be right, right?! I mean, I think it will taste good but will probably be a bit dense. May try it with a different cake batter next time. Follow the directions to a T, not sure what went wrong. April 4, 2015 at 9:05pm Reply

  • Meg: I made this for Easter. It was a big hit. So delicious. I already have plans to make it again next week. April 6, 2015 at 6:25pm Reply

    • Jaclyn: Thanks for your review Meg! I’m so happy to hear you liked it and already have plans to make it again :)! April 7, 2015 at 11:06pm Reply

  • Elissa: I had to tell you this turned out WONDERFUL for my family this Easter. I had such a great time making my first successful layer cake that turned out so pretty. I felt so accomplished! Thanks for sharing this! :) April 7, 2015 at 12:04pm Reply

    • Jaclyn: I’m so happy to hear you made your first successful layer cake :) and more importantly I’m glad you liked it! Thanks for your review Elissa! Hope you had a great Easter! April 7, 2015 at 10:47pm Reply

  • Ali Wawa: I make it before three weeks for my brother , it’s very very Delicious & I am sure will make again and again, but one comment for the frosting that is very sugary but will decrease the sugar to two cups & increase the cream cheese to 400 gram. Thanks so much Jaclyn , and tomorrow I make your recipe for the red velvet that I hope to my family like it. April 7, 2015 at 5:29pm Reply

    • Jaclyn: I’m glad you liked it Ali! Thanks for your feedback! April 7, 2015 at 10:42pm Reply

  • rosalie mccurry: Jaclyn : could you please tell me if i can use frozen blueberries , i freeze a lot of blueberries and buy frozen blueberries , please tell me if this is possible , i even use frozen wild blueberries , and i adore this cake thank you April 9, 2015 at 12:51pm Reply

    • Jaclyn: I think it should work okay if you toss them in frozen. Hope you love the cake! April 9, 2015 at 11:28pm Reply

  • Sarah: This cake is beautiful! I can’t wait until blueberries are in season in Jersey to try it out! April 17, 2015 at 6:59am Reply

  • Stephanie: I made this cake today. It is delicious, moist and soft. I love the combination of berries and lemon. I made the cake in 2 9″ pans. Took longer to bake. Next time going to bake it in 3 9″ pans.

    Love your blog :) May 9, 2015 at 8:49pm Reply

  • Leah: I made this cake for Mother’s day and it was almost gone before I could get a piece! DELICIOUS!!! May 11, 2015 at 3:06pm Reply

  • stacey sanson: I’ll be honest, I found this recipe confusing to follow and as such am not thrilled with the final result. But the taste tests have been promising so now I know the process I’m looking forward to giving it another try. May 21, 2015 at 10:08am Reply

  • Imelda: Hello, I want to try making this cake :) I am still a beginner though and have some questions. On the 3rd paragraph of the directions, mixing eggs to the butter mixture, should I use electric mixer? or just stir with a spoon? afterwards, when mixing flour in, should i fold it in or use electric mixer? does it make any difference? June 1, 2015 at 10:51am Reply

    • Jaclyn: So sorry for the late response! I’ve added to the directions above and hopefully that makes butter sense. So you’ll add to the egg mixture 1/3 of the flour mixture followed by 1/2 of the buttermilk mixture, then 1/3 flour mixture, 1/2 buttermilk mixture and finish 1/3 flour mixture – mixing between each addition. And use the blender to mix it all in and fold at the end to ensure even mixing. July 3, 2015 at 10:12am Reply

  • natalie: My youngest is a huge blueberry lover. I made this cake for her 5th birthday and it was a huge hit. Not a bite left. I decorated it with a “5” in blueberries on top and she just adored it. June 5, 2015 at 11:26am Reply

    • Jaclyn: I’m so glad she liked it :), happy birthday to her! June 5, 2015 at 4:06pm Reply

  • mieda: Your cake looks delicious..what if I reduce the amount of sugar.. 1 1/2 cups of sugar.? June 10, 2015 at 4:30am Reply

    • Jaclyn: That should be fine, the cake will be slightly less tender but should still be good with 1 1/2 cups. August 5, 2015 at 11:01pm Reply

  • Tiana: Love this recipe!
    I have only one round baking pan (springform – 9 inch by 2.5 inch), so I will have to use the oven thrice. So if I am baking only one-third of the total batter at a time, how should I adjust the baking time given in the recipe as 24-27 mins?
    Also, is it possible that in my 9″x2.5″ pan, I bake half of the batter at a time and the other half in the next round to get a 2-layer cake? If yes, what would be the duration I’d have to bake it for?

    One last thing, can I substitute plain yogurt for the sour cream?

    Thanks! June 23, 2015 at 10:09am Reply

    • Jaclyn: I wouldn’t recommend letting the batter rest that long – the cake likely won’t be as fluffy, your best bet would be to get a couple more pans if possible. And the plain yogurt should be fine. Sorry for the late response. August 12, 2015 at 5:19pm Reply

  • Tiana: Thanks for the recipe! :)
    Can I substitute yogurt for sour cream? Or do you suggest I make homemade sour cream using heavy cream, milk and vinegar? June 29, 2015 at 12:24pm Reply

    • Jaclyn: Yogurt should be fine, preferably whole if you have it. June 29, 2015 at 10:47pm Reply

  • Sandy Washington: i love to bake and cook and I am also an artist and an art teacher! I love your comment about you not being a food photographer! You seem to be doing a GREAT job! Your photos are beautiful! June 29, 2015 at 4:09pm Reply

    • Jaclyn: Thanks so much Sandy. June 29, 2015 at 8:54pm Reply

  • Karen: My new absolute favorite cake to make for special occasions. Everyone just loves it! The cream cheese frosting is amazing on any cake. I added a Tblspn of lemon zest to the frosting for this cake for a little extra lemon flavor. July 3, 2015 at 7:29pm Reply

    • Jaclyn: I’m so happy to hear it’s your new favorite Karen :)! Thanks for your review! August 12, 2015 at 5:21pm Reply

  • Karen: Awesome recipe. It’s just the right combination. I made it for a family gathering and everybody loved it. I thought it was like a bakery-level cake. Delicious. Also, I thought the batter was the best looking, smelling, & tasting cake batter I’ve ever made. Thanks!! July 12, 2015 at 6:13pm Reply

  • Christel Lilyerd: I will try that cake today or tomorrow . Depending if I have all the ingridients. Your website is very good. The cake looks just awesome. July 26, 2015 at 7:27am Reply

  • Teresa: I made this cake for my Mother-in-law’s Birthday. It was perfect! I had to get creative with decorating. Cream cheese icing and the humidity in Alabama do not mix well. I candied some lemon rings and then dipped the blueberries in the candy syrup so they also looked glossy. It turned out great! I am adding it to my favs! Thanks again! August 2, 2015 at 5:06pm Reply

  • Sonia Begum: I love to bake, all the time… but I have to say this was probably one of the best cakes I have ever made! Thank you so much for the recipe. It is definitely perfect for a special occasion.

    I would make it every week if I had the time! :) August 14, 2015 at 9:32am Reply

    • Jaclyn: I’m so glad you liked this cake Sonia! It’s one of my favorites! August 14, 2015 at 12:35pm Reply

  • Lisa: I am making this for a wedding cake. But question is can I make the cake and freeze it for a week and then frost August 16, 2015 at 5:38am Reply

    • Jaclyn: I think that would be okay. I can’t say for sure though since I’ve never done it. My only concern would be how the berries hold up in the cake. August 16, 2015 at 12:05pm Reply

  • Maria: I made this cake today. It was perfect!! This will be my stand alone cake recipe. Will make it again for all occasions. Thank you. August 18, 2015 at 10:50pm Reply

  • deanna: Question would I have to anything to the batter if I didn’t use the blueberries and just made a lemon cake?? August 20, 2015 at 6:41pm Reply

    • Jaclyn: It should be just fine without them. For your second question strawberries should work in place of them. I hope you love this cake! August 20, 2015 at 7:39pm Reply

      • Deanna: I actually ended up deciding to use your lemon cupcake recipe I’m just going to doublet to make a two layer cake August 20, 2015 at 7:52pm Reply

  • deanna: Or could I do strawberries instead of blueberries?? August 20, 2015 at 6:43pm Reply

  • Kristy: Oh my goodness! I totally missed where it said to put the batter in 3 cake pans! I only put it in 2. So after 27 min the cake was still liquid. Oh man! Anyway the batter was delicious…I hope the cake turns out :) August 21, 2015 at 9:49am Reply

  • Anna: Hi! Rarely do I write the comments about recipes I’ve tried, but Your cake, The Cake, is sooooooo amazing and yet soooo plain and fool-proof :) I baked it as a 2 layer-cake (added only 1c of sugar cause I prefer minor sweetness) and it turned out so perfectly I cut the layers horizontally and finaly got 4 of them :) it is so perfectly moist and fluffy, mmm :) I think I just found my new Cake-to-impress-friends and guests and I will call it-muffin-layer-cake :) (oh, had to bake it much, much longer, about 45mins, ofc it’s totally not a problem). August 28, 2015 at 11:18pm Reply

    • Jaclyn: I’m so glad you liked this cake Anna!! August 30, 2015 at 11:22pm Reply

  • Anneme: Cake looks beautiful and I actually baked it in a heart shaped pan, but my frosting turned out a murky yellow color, not very appealing, but it tastes fantastic! September 15, 2015 at 4:37pm Reply

  • Emily: would this work with cupcakes!?!? September 22, 2015 at 10:50am Reply

    • Jaclyn: I haven’t tried but it should. September 22, 2015 at 12:37pm Reply

  • Sharonna: I loved every inch of this cake! Such an amazing recipe! September 30, 2015 at 1:58pm Reply

  • Jennifer: One question on this lemon blueberry cake while I was reading the recipe. Does it matter what kind of milk you use? I typically carry skim milk in my fridge but sometimes recipes require regular milk so I want to make sure I use the right milk. Thanks! November 20, 2015 at 11:26am Reply

  • Petra: Wow, this is a beauty!
    I’m thinking about making it with strawberries or raspberries and lime to fit the christmas theme (red/green). Looking forward to it a lot! December 15, 2015 at 12:57am Reply

  • Macarena M.: Looks absolutely delicious!! I’m making it right this afternoon, so excited!
    A have a question though, just how much butter do I use for the batter and how much for the frosting?
    Thank you very much for this wonderful recipe!! January 8, 2016 at 8:43am Reply

  • Debi: This was amazing!! I actually used my GF flour mix and you would never know. I made a 9×13 cake because I had to decorate it for my grandson’s birthday. Everyone loved it! Thanks so much for a moist, super-lemony cake!! January 10, 2016 at 3:52pm Reply

  • Lia: Could you make cupcakes with this recipe? January 15, 2016 at 4:50am Reply

  • Poppy: I also wanted to make cupcakes for my niece’s bridal shower. Her fíance made your cake for her when he proposed–he’d never made anything before–actually did 2 run throughs first! I just thought it would be a great surprise for her to have cupcakes at her shower. Thanks so much!!!

    Poppy February 11, 2016 at 12:28pm Reply

  • Bella: Does this need storage in fridge ? I’m assuming so due to the cream cheese. February 20, 2016 at 9:56pm Reply

    • Jaclyn: Yes I would recommend it. February 20, 2016 at 10:29pm Reply

  • Stacy J.: Hi there! I LOVE the looks of this recipe, but want to check what altitude you’re at. I’m in Denver and want to make sure I altitude-adjust the recipe if I need to. :) :) :) March 13, 2016 at 2:16pm Reply

    • Jaclyn: 4,300 ft. I hope you love it! March 16, 2016 at 8:44pm Reply

  • Ivonne: My son asked for a lemon cake for his 5th birthday, so I was a little nervous to try a new recipe on an important day. This cake was amazing! I am terrible at making cakes and I usually fail miserably, but this one was super easy and came out ridiculously fluffy and moist! Seriously, It was the best cake I’ve ever made and tasted. Something about the sour cream and the lemon is just superb. Ive never written a blog comment but I felt like this one deserves to be praised!!! March 21, 2016 at 11:27am Reply

    • Jaclyn: Im so glad you loved it Ivonne! March 22, 2016 at 2:28pm Reply

  • Laurie Turner: What a wonderful cake. My husband gave me the best compliment ever. He said it taste just like a cake from the bakery. Best thing I ever made. March 28, 2016 at 3:37pm Reply

    • Jaclyn: What a great review Laurie, thanks :)! March 28, 2016 at 9:55pm Reply

  • NICOLE JOHNSON-PROVOST: I made this cake two weeks ago for a 70th birthday party. It was the talk of the night. The birthday girl enjoyed it so much she made an announcement at church the next day. Thanks so much for sharing!!!! March 31, 2016 at 5:50pm Reply

    • Jaclyn: Love that :)! I’m so glad everyone liked it, thanks for your comment Nicole! April 1, 2016 at 10:09am Reply

  • Claire: I live in the UK and seen your link for cake flour substitute. Will there not then be too much plain (all purpose) flour would it best to use self raising for some of the flour mix? Thanks Claire April 5, 2016 at 9:38am Reply

  • Beth: Beautiful cake … can’t wait to make it, especially for my mom as lemon “anything” is her favorite! I was wondering if you have the calorie cointake per serving, as well as fats, carbs, sugars, etc? Thank you! April 10, 2016 at 11:08am Reply

  • Vicki Nadeau: I only have 2 9 inch round cake pans. Will this work? Do I have to do anything different. If I frost the cake tonite will it keep nice until tomorrow? May 7, 2016 at 3:49pm Reply

    • Claire: I made mine in 2 x 9 inch tins and was fine x May 27, 2016 at 12:34pm Reply

  • Neida: I made it, if wonderful cake , thanks. May 26, 2016 at 4:17pm Reply

    • Shonna Marshall: I did too and it turned out great! So yummy! Thank you for posting this great recipe!!! May 30, 2016 at 11:39am Reply

  • Sabika: Sabika: Hi Claire, did you only use plain flour or mix both self raising and plain flour May 28, 2016 at 9:12pm Reply

    • Claire: I used the link for making cake flour which was a mix and used the other flour recommended in the recipe. Seemed like a lot of flour but turned out fine xx May 28, 2016 at 11:17pm Reply

  • Louise: My daughter requested a lemon blueberry cake for her 23rd birthday, so after googling a recipe for such a cake, and finding many, I decided on this recipe. After reading all the comments, I took great care with the measurements so that my cake doesn’t fall down in the center like what happened to others. I am happy to say that the cakes (I used three pans) came out beautifully! I made one adjustment which is that I kept the blueberries aside (dusted with flour) until after I divided the batter among the three cake pans, then scattered them evenly over the batter, and baked them. Some of the berries still sunk to the bottom but many did not. Everyone loved the cake. This is definitely a keeper! June 18, 2016 at 1:30pm Reply

  • Cynthia: Great recipe. I made it for Mothers Day and was a big hit so I have now just finished making it for Fathers Day! I have had the same problem. Cake is very dense, falls a little after taking out of oven. Not very high. It still taste wonderful I googled ideas to not overheat or undercoat. Any suggestions on why this has happened twice. Thanks June 19, 2016 at 10:17am Reply

  • Neida: I made this cake 2 time , is delicious, for mi es the best.thanks for shared the recipe. July 11, 2016 at 4:16pm Reply

    • Jaclyn: So glad to hear Neida! July 12, 2016 at 9:38am Reply

  • Sara: My icing is runny, I chilled it but will it “melt” once I ice the cake? July 13, 2016 at 2:25pm Reply

  • Norma Polanco: I made this cake and I decorated it just like yours, it looks so pretty that i didn’t want to mess it up! Thank you for sharing this recipe! The perfect summer cake! July 13, 2016 at 7:46pm Reply

  • Sandra Phillips: This cake is out of this world. Made it for my Dad’s Birthday 86, family gobbled it up ages 11-86 Then made again for a group of friends 2 weeks later. Same thing everyones plate was clear. I am not a big baker or cake person but this cake recipe is a keeper.
    I did not have cake flour so for 1 cup of cake flour remove 2Tablespoons then replace with 2Tablespoons cornstrach. Thank you Jaclyn July 20, 2016 at 9:57am Reply

    • Jaclyn: So glad it was loved Sandra! July 20, 2016 at 12:18pm Reply

  • Eric: Hi, I plan on making this weekend and I have a question regarding the pans in the oven. I can only fit 2 9″ pans per rack so I need to use 2 racks in order to fit the 3rd pan. How can I ensure all three bake evenly with the pans spread over 2 racks at 2 heights? Thanks… July 29, 2016 at 12:47pm Reply

  • Jordan: What exactly is the cake flour? I’m new to baking so I have no idea what that is. Is it just the box cake stuff? July 30, 2016 at 5:52am Reply

    • Jaclyn: Hi Jordan – You can find it in a box by the regular flour in the baking aisle. August 1, 2016 at 3:38pm Reply

    • Sandra Phillips: Jordan I could not find cake flour at my regular Grocery so I looked up substitutes and with 1 cup of flour take 2 Tablespoons out,
      and replace with 2 Tablespoons of cornstrach.
      I have made this cake a couple times doing this and it has come out wonderful. August 1, 2016 at 3:50pm Reply

  • Joanne Phillips: I attempted this beautiful cake last night for a birthday party we’re having and, yes, I started at 10 pm (!). I am NOT a baker but was sure that if I followed every instruction exactly, it would be ok. Like all other scratch cakes I’ve ever made, it came out of the oven heavy and dense. I’m sure the taste will be fantastic, but it’s definitely not light and fluffy like your picture. Do the eggs/sugar need to beaten more? Have I maybe beaten something too much at some point? I used all ingredients as you listed. Any suggestions for the next time? August 12, 2016 at 10:47am Reply

    • Jaclyn: The sugar and butter mixture should be pale and fluffy – nearly a whitish color instead of yellow, this will add a lot of air bubbles which in turn helps add volume to a cake so during that stage make sure it is whipped up well. Another thing is to be sure not to over-mix the batter once you are adding in the flour and milk alterations it should be just blended. Then one thing I recommend is using a paddle attachment that constantly scrapes the mixing bowl while it’s mixing, this help insure things are being evenly combined. Hope something there helps! August 13, 2016 at 11:42am Reply

      • Joanne Phillips: Thanks Jaclyn for the tips. The cake was delish! although definitely heavy and thick as I suspected. Before the summer is over, though, I’m going to make it again with attention to your suggestions. August 16, 2016 at 2:00pm Reply

  • Janice Walton: I made this a long time ago and remember it was awesome! My sister has asked me to make a couple of these for her daughter’s upcoming wedding. Instead of a traditional wedding cake, they plan a cake buffet . My question…. Do you think I can make the cake layers ahead of time and freeze them. Then on the day of the wedding, thaw and frost them? I wonder if defrosting would cause the blueberries to make the cake soggy. I sure wouldn’t want that! September 18, 2016 at 3:38pm Reply

    • Janice Walton: Please let me know if any of you have tried freezing. September 18, 2016 at 4:40pm Reply

  • Samruddhi Duragkar: This is such a beautiful cake , m definitely going to try this !
    A big Thanku from India 😍 November 18, 2016 at 9:22pm Reply

    • Jaclyn: I hope you love it Samruddhi! November 28, 2016 at 12:33pm Reply

  • Mar: Can you use bunny pan how long to bake February 23, 2017 at 5:21pm Reply

  • Tamana: Love the cake and the pics!! I was just wondering if you could make this cake ahead of time? My concern is that the blueberries would bleed as it defrosts. Thank you :) March 5, 2017 at 6:40am Reply

  • Rosalie: I made this cake, wow! So moist and delicious. I made two layers and a dozen cupcakes. Half the cupcakes were eaten hot from the oven, no frosting. Delicious!
    I had my seven year old grandson trying to help, I wanted him to read and learn about fractions. We had fun, but I did make a mistake. I added all the liquids at one tome before the eggs. When I realized what I had done, I figured I had to go on and finish. As I said everyone loved it and I don’t know if it made a difference, but I couldn’t tell.

    Thanks for a wonderful new cake to enjoy! May 18, 2017 at 1:14am Reply

    • Katie: Did you use the same baking temperature and time for the cupcakes? I want to try cupcakes but am unsure how to alter the time & temp! July 3, 2017 at 4:54pm Reply

  • Shelia Glenn: I made this cake today!!! Happy to say it is Great!!! Moist, and flavor is good. I will make it again. I love this website. May 25, 2017 at 4:00pm Reply

  • Jennifer Clayborn: Make this cake today……very good, will be saving the recipe again!! Thank you for sharing!! June 4, 2017 at 3:58pm Reply

    • Jennifer Clayborn: Made…not make. June 4, 2017 at 4:00pm Reply

    • Jaclyn: Glad you loved it Jennifer! June 13, 2017 at 12:30pm Reply

  • Brianna: I have made this cake four times now and it is a big hit everytime! I am trying to make a smaller cake (6 inch) and I was wondering if I should just half the recipe to do that? June 22, 2017 at 12:57pm Reply

  • Brianna Reece: Hi! Love this cake so much and I was hoping to make a 6in version of it. Should I do half of the recipe for this? June 24, 2017 at 1:13pm Reply

  • Katie: Hello! I tried this cake as a trial for a barbecue and it was a huge success! I received many many requests for more! Thank you so much for sharing the recipe!!

    I was wondering if you have any tips on how to turn this cake into cupcakes?

    Thanks so much! Can’t wait to peruse your site for some more delicious goodies! July 3, 2017 at 4:52pm Reply

    • Jaclyn: I’m so glad you enjoyed it! For cupcakes I’d do the same measurements and method then I’d leave the oven temp the same and just cut back on the baking time, probably somewhere about 18 – 23 minutes. July 5, 2017 at 9:38am Reply

  • Dede: I made this last night and it was absolutely delicious! Super moist, cake didn’t sink like others said, and the lemon and blueberry combination was perfect! I did make sure that all my ingredients were room temperature. This is definitely going on my list favorites and make agains :) July 16, 2017 at 8:53pm Reply

    • Jaclyn: Thanks for the great review Dede! July 26, 2017 at 2:41pm Reply

  • Laeeka: The cake turned out great and light, not dense like some mentioned. I did however have a problem with the cream cheese frosting..found the consistency too runny and I didn’t read the part where you said to chill it before frosting the cake 😐. Anyway thanks for the great recipe I will be making this again for sure. July 17, 2017 at 8:57pm Reply

    • Jaclyn: So glad you liked it! July 18, 2017 at 11:30am Reply

  • Coni: This cake was very easy to make and delicious made it for a office get together last week and now making it again for another office. Everyone loved it. Thanks for sharing July 19, 2017 at 10:53pm Reply

  • Venus: Hi jaclyn..this looks so yummy..i wanna try to bake this for my wedding anniversary this week..unfortunately, we don’t have fresh blueberries here in the Philippines…rarely we have frozen blueberries but the canned blueberries are always available here…can i use canned bluberries instead for this recipe? Pls. Help.. thank you. July 25, 2017 at 6:07pm Reply

  • Fary: Hi everyone, I had read 2 comments above somewhere, where the cake had sank after baking. I always line my baking tins (round or square) with backing paper.
    And in addition, I cut out one extra cut of baking paper (this will be placed on top of the batter before baking the cake) either for round or square tin.Then make sure that the upper extra baking paper cut is about 1-1.5cm smaller then the bottom of the Tin. You will never have problems again with higher dom or sinkage in yor backed cakes.. give it a try. Cheers Fary September 29, 2017 at 6:14pm Reply

  • Fary: Where I leave, we don’t get Cake flour.. so I make it myself. And any recipe calling for cake flour turns out excellent.🤞🏽

    How to make your own cake flour.
    For every 1 Cup of plain or (all-purpose flour)
    Remove 2Tbsp of plain or (all-purpose flour) and add 2Tbsp of Cornstarch or (Maizena).

    This recipe calls for 1.5 cups, so remove 3Tbsp of plain flour & after that, add 3 Tbsp of cornstarch or Maizena. Good Luck it works! September 29, 2017 at 6:32pm Reply

  • Rachel M: Made this cake b/c I had lemons on blueberries on hand and company coming over that night. I looked at a lot of different recipes but when Cooking Classy came up in my search I knew this was the cake I was going to back. This recipe did not disappoint. I even had a piece for breakfast- which is ok b/c there is fruit in the cake :) April 1, 2018 at 7:39pm Reply

    • Jaclyn: Thanks for your feedback! April 2, 2018 at 3:25pm Reply

  • Linda: I made this cake and was delicious ! Everyone loved it.i will make again April 8, 2018 at 7:46am Reply

    • Jaclyn: Thanks for taking the time to comment! Glad you liked it! April 12, 2018 at 12:09pm Reply

  • neida: it is wonderful cake !!!!! April 19, 2018 at 10:47am Reply

    • Jaclyn: Glad you enjoyed it! April 19, 2018 at 1:43pm Reply

  • Kelly: I made this cake and it was so delicious! I love other cake recioes too. So thank you so much!! Can you help me how I can make the frosting a little more thicker? My friend asked me to make this cake for their wedding and it would be easier to work with if frosting were thicker (but not necessary sweeter either). April 24, 2018 at 7:45pm Reply

  • Nancy: Unfortunately, I had the same problem as others. The cake sank after it cooled and is dense. I did not overmix and weighed the flour. It tasted good, but won’t be making it again. I prefer tall cakes. May 26, 2018 at 1:05pm Reply

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