Best Blueberry Lemon Cake (Scratch Recipe) + Video

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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! This delicious cake has the best fresh lemon flavor and is perfect for a weekend treat or special occasion. 

titled collage for blueberry lemon cake


Get ready — everyone will be asking for a copy of this easy lemon blueberry cake recipe once they’ve tried it!

The sweet blueberries paired with the fresh lemon zest flavor make an irresistible homemade cake. 

This moist lemon cake is sure to be a huge hit and the perfect dessert to share with family and friends.

Every single time that I make this lovely cake, people tell me that it’s one of their new favorite cake recipes. 

And that’s a good thing – because I have no plans of stopping the baking of this perfect cake anytime soon! 

folding blueberries into lemon cake batter

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 of this lemon berry cake 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.

Craving that lemon-blueberry combo for a morning meal? You’ll love these fluffy buttermilk pancakes or my blueberry almond cake recipe.

poking holes in top of blueberry poke cake

Tips and Tricks

  • Use room temperature ingredients. Let the eggs, butter, and dairy warm on the counter before starting this easy lemon blueberry 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 of your lemon blueberry cake. 

    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.
pouring mixture over blueberry poke cake

How to Convert Sheet Cake into a Layer Cake

You can easily convert this lemon blueberry 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.

frosted sheet cake topped with blueberries and lemon slices

Blueberry Lemon Cake Recipe FAQ

Can I make this lemon berry 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, toss 2 cups frozen or fresh blueberries in 1 tablespoon of flour and fold them into the batter.

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.

Why is my blueberry lemon cake not fluffy?

There are usually two culprits for dry, dense cake: not measuring properly and overmixing.

Use the spoon and level method to measure out your flour and mix the batter just until combined. When it’s time to add the blueberries, gently and slowly fold them in.

Can I add other toppings to this lemon blueberry cake? 

Absolutely! A powdered sugar topping could be a great addition, as well as a lemon frosting. Be sure to let the cake cool before you add anything or it will seep into the cake, and not stay on top. 

Why do my blueberries sink to the bottom of the cake? 

The first time that you make this great recipe, you’ll notice that. It’s because the berries in this homemade lemon blueberry cake are heavy compared to the wet ingredients and cake batter. 

Just tolls the blueberries in a little bit of flour mixture or all purpose flour, and that will help them not sink to the bottom of the pan or dish. 

slice of frosted blueberry lemon cake, close up

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fork digging into a slice of blueberry lemon cake

plated slice of lemon jello cake

Best Blueberry Lemon Cake (Scratch Recipe) + Video

Donna Elick
Blueberry Lemon Cake is moist and bursting with citrus flavor. This recipe is easy to make from scratch, or use a box mix for fast results!
5 stars from 9 reviews
Tried this recipe?Please comment and review!
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Method Oven
Servings 16


  • 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

Lemon Glaze

  • 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.


Donna’s Notes

To make a layer cake: Divide batter between two 9 inch cake pans and bake for 20-25 minutes. Poke warm cake layers with holes and drizzle with lemon glaze. Spread the whipped lemon cream cheese frosting in between cooled layers, along with some fresh blueberries. Then frost the entire cake and sprinkle more fresh blueberries on top.
To substitute a cake mix: Use a yellow cake, prepare according to directions, but also add 1 teaspoon of lemon extract and 1 tablespoon of lemon zest. Before baking, fold in 2 cups frozen or fresh blueberries tossed in 1 tablespoon of flour.
Buttermilk substitution: Pour 1 tablespoon vinegar or lemon juice in a measuring cup. Add milk until you have 1 1/4 cups total liquid. Let sit for 5-10 minutes, stir, and then to use.


Serving: 1 | Calories: 453cal | Carbohydrates: 61g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 90mg | Sodium: 243mg | Sugar: 44g | Fiber: 1g | Calcium: 99mg | Iron: 1mg

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.

Tried this recipe?Let us know how it was!
titled collage for blueberry lemon cake recipe

Originally published July 2018, updated and republished February 2024

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  1. I just made this cake and it is in the oven as I type–will let you know the outcome—Smells fabulous!!

    1. 5 stars
      I made this tonight it was excellent I will definitely be making this again and I sent this recipe to my neighbors who I took over a couple of slices they loved it. I also sent my 2 daughters’ recipes. I did not have Lemon Extract I put placed freshly squeezed lemon juice. I used fresh blueberries, I also cut down on sugar 1 1/4 cup turned out perfect. I have baked a lot of cakes this recipe was by far moist and light. I loved that the lemon had a little tartness and the blueberries all married well together. Bravo.

  2. 5 stars
    I’ve made several of your recipes and they’re ALL fabulous.
    Made this great Blueberry Lemon Cake yesterday.
    It’s sooo delicious…..Few alterations. I didn’t poke the cake with the lemon glaze. Made my lemon glaze thicker by using less juice. Didn’t make the Lemon whipped cream-cheese frosting at all. Just cake with lemon glaze on entire top.
    Cake wasn’t overly sweet, and glaze kicked it up a notch.
    I’ll be making this very often. Even hubby loved it. Thanks Donna.

    1. Thank you, Joanna! We’re so happy to hear that the cake was a hit with your family.

      TSRI Team member,

  3. 5 stars
    I first tried this cake a few years ago and it has become a family favorite. I’ve had several people tell me that it is the best cake they’ve ever had! I make it as a layer cake and the only problem I’ve ever had is too many requests for more! Thanks for such a great recipe!!

    1. Hi Lynn,
      Thanks so much! We are so happy your family loves it! Have a great day!
      TSRI Team Member,

  4. If not serving immediately, is it better to make the cake and frost the next day or frost and store in the fridge till serving?

  5. I am baking this cake and it has gone well thus far only now it’s been in the oven at 350 for almost an hour and is still not done. I know ovens can vary in temp but this seems extreme. Did I maybe do something wrong?

    1. 5 stars
      I had to bake for 45 minutes at 365 (readjusted almost halfway through the baking process). Came out perfectly at that. Different ovens? Altitudes?

  6. 5 stars
    This was so good. I just did the glaze drizzled on top and sprinkled some extra berries and zest on top. Perfection. Very fluffy, not overly dense.

  7. 5 stars
    This cake just melts in your mouth, and it’s not overly sweet. With that said, I did use a box cake mix and 2 sticks of butter, and followed the directions of the recipe as written, substituting the cake mix for the dry ingredients. My oven did take 40 minutes to bake at 350°

  8. 5 stars
    Delicious! Only added Cointreau to the glaze and no frosting. Nicely moist, great flavor used the milk with lemon instead of buttermilk, fresh lemons and fresh blueberries. Best blueberry cake ever!

  9. 5 stars
    oh my gosh! this blueberry lemon cake was an absolute delight to make! it’s so fluffy and bursting with lemony goodness!

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