This Blueberry Lemon Cake is bright, delicious, and bursting with fresh berries. Make it from scratch or use a box mix if you’re short on time!
Get ready – everyone will be asking for a copy of this easy lemon cake recipe once they’ve tried it!
Blueberry Lemon Cake
A tender, fluffy citrus sponge is dotted with juicy blueberries and soaked in an incredible lemony glaze. Finally, a decadent layer of homemade cream cheese frosting is smoothed over the top.
Each bite is bursting with fresh fruit flavor that can be enjoyed throughout the year. Serve it at summer BBQs and potlucks or enjoy it after a heavy holiday meal.
Tips and Tricks
- Use room temperature ingredients. Let the eggs, butter, and dairy warm on the counter before starting this easy lemon cake recipe. This helps the batter come together smoothly and prevents lumps. The exception is the heavy cream – that should be cold when whipped!
- Coat the berries first! Tossing the blueberries in a little bit of flour helps them to stay dispersed throughout the batter and not sink to the bottom. If using frozen berries, it also prevents color bleeding!
- Don’t have buttermilk?
You can make a buttermilk substitute!
Add 1 tablespoon of vinegar or lemon juice to a measuring cup, then fill with regular milk until it reaches 1 ¼ cup total. Let it sit for about 5 minutes, then give it a stir and use as directed.
- Whipped cream substitute: Instead of making your own, simply fold 2 cups of thawed Cool Whip into the cream cheese mixture.
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Layer Cake Option
You can easily convert this poke cake into a stunning layered dessert!
Divide the batter between two 9-inch round pans and bake for 20 to 25 minutes. Transfer each layer to a wire rack, then poke holes in both cakes and drizzle with citrus glaze.
Once cooled, spread the cream cheese frosting between the layers and sprinkle in some blueberries. Then, frost the outside of the blueberry lemon cake and top with additional fresh berries.
Blueberry Lemon Cake Recipe FAQ
Can I make this poke cake with a box mix?
Absolutely! Prepare a yellow or lemon box mix according to the package directions, but add 1 teaspoon of lemon extract and 1 tablespoon of zest.
Before baking, fold in 2 cups frozen or fresh blueberries tossed in 1 tablespoon of flour.
How do I soften cream cheese quickly?
Unwrap the blocks completely and place them on a heat-safe plate. Microwave for 10 to 15 seconds until you can easily press your finger into the center.
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Blueberry Lemon Cake + Video
- 3/4 cup unsalted butter, softened
- 1 3/4 cups sugar
- 3 eggs, room temperature
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon extract
- 1 tablespoon lemon zest, about 2 lemons
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 1 3/4 cups fresh or frozen blueberries, tossed in 1 tablespoon flour
- 1/4 cup fresh lemon juice, use zested lemons
- 1 1/2 cups powdered sugar
Lemon Whipped Cream Cheese Frosting
- 12 ounces cream cheese, softened
- 1 teaspoon lemon zest
- 1 teaspoon lemon extract
- 1 cup powdered sugar
- 3/4 cup heavy cream, or 2 cups Cool Whip
- 1/4 cup fresh blueberries, for decorating
- Lemon slices, for decorating
- Preheat oven to 350ºF. Grease a 13 X 9 inch baking pan. Set aside.
- In a large mixing bowl beat together butter and sugar until very light and fluffy, about 4 minutes.
- Add eggs, one at a time, beating well after each addition. Beat in vanilla extract, lemon extract, and lemon zest.
- In a separate bowl whisk together flour, baking powder, and salt. Alternatively add flour and buttermilk to butter / sugar mixture, beating on low after each addition until just combined. Gently fold in blueberries tossed in flour.
- Pour into prepared baking pan and bake 30-35 minutes, or until toothpick inserted in middle comes clean.
- Remove from oven and mix together lemon drizzle ingredients. Poke holes all over warm cake using a skewer or fork. Pour drizzle over cake and let seep in. Use a spatula to spread drizzle around and evenly distribute. Allow cake to cool completely before frosting.
For the Frosting
- In a large bowl beat together cream cheese, lemon zest, lemon extract, and powdered sugar. Set aside.
- If using heavy cream, pour into a separate clean, large bowl. Beat on high until it holds shape and peaks form, about 3-4 minutes.
- Fold whipped cream (or Cool Whip) into cream cheese mixture until no streaks remain.
- Spread frosting on top of cooled cake and garnish with fresh blueberries and lemon slices.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published July 2018, updated and republished January 2022
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