Best Lemon Blueberry Cake (Extra Moist)

What makes this lemon blueberry cake recipe simply the best? First, it has a citrusy lemon glaze soaked into a light lemon sheet cake so it’s extra citrusy and moist. Then it is topped with fluffy whipped cream cheese frosting to make you swoon. Plus, this cake meets the baking needs of all! Use the easy directions to make lemon blueberry cake using a cake mix, homemade, or gluten-free. It’s all here!

Best Lemon Blueberry Cake Recipe

If you love to bake, you’ve inevitably stumbled across a lemon blueberry cake recipe or two. There are bundt cakes, sheet cakes, layer cakes, ones from scratch, or using a box cake mix.

How’s one to choose the best recipe with so many choices?!

If you are looking for an easy, light cake recipe dotted with fresh blueberries, the perfect infusion of lemon flavor, and a fluffy cream cheese frosting that doesn’t weigh it down…you’re in luck!

Once the blueberry lemon cake is pulled from the oven it’s drizzled with a fresh lemon glaze, to seep down into the cake. Not only does this add even more moisture, but it enhances the flavor with even more bursts of lemon flavor.

After the cake cools completely, spread the fluffy, whipped lemon cream cheese frosting all over, and sprinkle with more fresh blueberries.

If you suffer from homemade cake anxiety, the recipe also includes instructions to make this cake using a boxed mix. No one will be the wiser and you can save yourself the stress. 🙅‍♀️

Just like other popular desserts, Frozen Lemon Pie or  Coconut Cake with Lemon Curd, these are desserts guaranteed to impress whether serving for guests, birthday celebrations, or just because you can’t get enough of this this fruity, citrusy combination.

Below I will teach you how to make a classic homemade recipe, an easy recipe using a cake mix, transforming this recipe into a layer cake, or how to make an equally delicious gluten-free version.

How to Make Lemon Blueberry Cake Recipe

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

1. Begin by creaming together butter and sugar until very light and fluffy, about 4 minutes. Add the eggs, lemon extract, and lemon zest.
2. In a bowl whisk together the dry ingredients. Alternate adding some flour mixture to the cake, mix well, then pour in buttermilk. Continue adding and mixing until all the flour and buttermilk has been added.
3. Gently fold in the blueberries. Pour the cake batter into greased 9X13 sheet pan or see recipe notes for making a lemon blueberry layer cake.
4. To make sure the blueberries are evenly dispersed, and don’t fall to the bottom of the cake, reserve some of the blueberries and gently press on top before baking.
5. After the cake comes out of the oven, poke holes in warm cake for lemon drizzle glaze to soak in and pour the glaze over.
6. Cool completely on a wire rack before spreading on the cream cheese frosting with an offset spatula.

Fluffy Lemon Cream Cheese Frosting

Begin by beating together the cream cheese, sugar, lemon zest, and lemon extract. Next you will need to fold in the whipped cream. However, similar to the cake portion, the cream cheese frosting can be made completely from scratch or folding in Cool Whip as a shortcut.

Using whipping cream: In a separate bowl beat 3/4 cup heavy cream until stiff peaks form. Fold into lemon cream cheese mixture.

Cool Whip substitution: Substitute 2 cups Cool Whip instead of whipping heavy cream and fold into cream cheese mixture.

How to Make Lemon Blueberry Cake Using Cake Mix

If you’d rather save time and a little bit of effort, this cake recipe can also be made using a yellow cake box mix.

1. Prepare a yellow cake mix according to directions, adding 1 teaspoon of lemon extract and 1 tablespoon of lemon zest.
2. Before baking, fold in 2 cups frozen or fresh blueberries. Bake in 9X13 pan or two 9″ cake pans.
3. When the cake comes out of the oven mix together the lemon glaze. Poke holes into the warm cake and allow lemon drizzle to soak in. Cool completely.
4. Mix together cream cheese frosting and spread on top, decorating with fresh blueberries.

Gluten Free Lemon Blueberry Cake

Looking for gluten-free cake recipes? You’re in luck because I know from first-hand experience this recipe can be modified with ease! In fact, it tastes just as delicious and moist.

To do this I recommend substituting a quality gluten free all-purpose flour. My preferred brand of gluten-free flour is Cup4Cup because the cornstarch added into the mix is perfect maintaining a light, fluffy texture.

To prevent gluten-free cake that rises too quickly then falls when cooling, start baking at 350ºF for 30 minutes. Leaving the cake in the oven, reduce the oven temp to 325ºF and continue baking for 20-30 minutes, or until a toothpick inserted in the middle comes out clean.

making a layer cake

Divide batter between two 9-inch cake pans lined with parchment paper on the bottom. Bake for 20-25 minutes.

Poke warm cake layers with holes, drizzle with lemon glaze, and cool completely in pans. Spread the cream cheese frosting in between layers and on top, along with some fresh blueberries.

Can I use an alternative frosting?

Yes. If you would like to enjoy this cake with something besides a cream cheese frosting, you have other options.

First, since the cake has a lemon drizzle on top, the frosting can be omitted and served like this, similar to Mary Berry’s lemon drizzle cake.

If you prefer buttercream, make a batch of this extra fluffy buttercream frosting and flavor with lemon zest and lemon extract.

Lastly, the lemon drizzle can be swapped out with a thicker lemon glaze. Instead of poking holes to have the drizzle soak into the cake, let the cake cool and then spread a lemon glaze on top. The frosting from this gluten-free lemon bundt cake would work perfectly!

Make-Ahead, Storing, and Freezing instructions

Make Ahead:

This cake recipe may be made up to 2 days ahead of time and store, covered, in the refrigerator. For optimal serving, let it set out to come to room temperature at least an hour before serving.

Leftovers:

Cover and store in the refrigerator. However, cake is best served at room temperature because it will be less dense. Leave out for 1 hour before serving again.

Freezing:

Prepare the cake, frost, and cover securely to store in the freezer up to 3 months. Thaw up to 2 days in the refrigerator and garnish with fresh blueberries before serving. Leftover slices may also be frozen.

Alternatively, bake the lemon cake and cool completely. Wrap securely to prevent freezer burn and store in the freezer up to 3 months. Thaw on the counter for 2 hours and then top with whipped cream frosting.

More Baking Tips

• To make sure the blueberries are evenly dispersed, and don’t fall to the bottom of the cake, reserve some of the blueberries and gently press on top before baking.
• For best results, always use room temperature eggs, butter, and dairy when baking. This makes the batter come together smoothly and homogeneously. 
• 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 use. 

SAVE THIS RECIPE FOR LEMON BLUEBERRY CAKE TO YOUR PINTEREST BOARD!

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This recipe first appeared on The Slow Roasted Italian website.