Lemon Blueberry Cake with Lemon Frosting
Lemon Blueberry Cake: Bright, Tender, and Bursting With Lemon
This Lemon Blueberry Cake is the kind of dessert that instantly lifts your mood the moment you slice into it. It’s soft, tender, studded with juicy blueberries, and layered with a silky lemon cream cheese frosting that tastes like a burst of fresh sunshine. This is the cake you bake when you want something special but not fussy—perfect for spring holidays, brunch tables, cozy weekend baking days, or any time you’re craving something bright, fruity, and beautifully fresh.
The History and Inspiration Behind This Recipe
Lemon cakes have been beloved for centuries, especially throughout Europe, where citrus was prized for its ability to brighten winter bakes and bring life to otherwise simple ingredients. As baking traditions evolved, bakers began pairing lemon with berries for added sweetness and color—creating a combination that feels timeless in both flavor and appeal.
For this recipe, I wanted to create a cake that captures the joy of warm, sunny days but still feels comforting enough to make during the colder months. The bright lemon notes contrast beautifully with the sweet pops of blueberries, giving each slice a refreshing, uplifting flavor. And because I can’t resist a dreamy frosting moment, I paired it with a tangy lemon cream cheese frosting that melts into the cake in the best way.
This cake was inspired by my sister, who was turning 30 this year and had been requesting a cake featuring lemons and blueberries—one of her favorite flavor combinations lately. I wasn’t able to bring it to her destination birthday party, but I made it for her the next time she came home, and we celebrated the big day with family! The result is this bright, tender, and flavorful cake that feels both festive and personal. It’s the kind of bake that brings joy, sunshine, and a little extra love to every bite, perfect for birthdays, brunches, a light, fun celebratory New Year’s Eve cake, or simply treating yourself.
Why You’ll Love This Lemon Blueberry Cake
This cake is bright, tender, and bursting with juicy blueberries, all balanced by a smooth, tangy lemon cream cheese frosting that adds richness without overpowering the delicate fruit flavor. It feels both nostalgic and fresh—sweet enough to serve as dessert yet light enough to enjoy with a morning cup of coffee or tea.
Fun Flavor Variations For Your Lemon Blueberry Cake
Why settle for plain when you can get creative with different flavor combinations:
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Mixed berry version: Swap the blueberries for raspberries, blackberries, or a berry blend to create a vibrant, jewel-toned cake that still pairs beautifully with the lemon frosting.
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Lavender upgrade: Just a pinch of culinary lavender adds a soft, aromatic note that enhances the lemon and turns the cake into an elegant, bakery-style treat.
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Lemon-almond twist: Fold in a little almond extract to give the cake a deeper, slightly nutty aroma that complements both the lemon and blueberries without overpowering them.
Serving Ideas For Your Lemon Blueberry Cake
This Lemon Blueberry Cake is incredibly versatile and can be used in various ways:
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Top with creamy delights: Serve each slice with whipped cream, my plant-based whipped cream, or a scoop of vanilla ice cream for a decadent, dessert-shop moment that balances the bright citrus with creamy richness.
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Celebrate with a sparkling touch: Add edible gold leaf, sugar crystals, or a few fresh blueberries on top for a festive presentation that dazzles on New Year’s Eve.
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Garnish for entertaining: Decorate with fresh blueberries, thin lemon slices, or an extra dusting of powdered sugar to turn it into a show-stopping centerpiece for gatherings.
- Late-night treat: Serve slightly chilled alongside champagne, sparkling water, or a mocktail for a sweet ending to the night.
Tips For The Best Lemon Blueberry Cake
For the best results, follow these simple tips to perfect your Lemon Blueberry Cake every time:
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Use fresh lemon zest generously: The zest is what gives this cake its bright, aromatic citrus flavor, so don’t be shy—it adds depth and a celebratory brightness perfect for NYE, plus the lemon pairs perfectly with tart champagne!
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Don’t overmix the batter: Mix just until combined to keep the cake tender, light, and airy while still holding the blueberries evenly.
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Evenly layer the filling: Spread the blueberry filling carefully between cake layers to ensure every slice has a consistent amount of juicy fruit without spilling over the edges.
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Balance moisture: Since the blueberries are in the filling, make sure the cake layers are fully cooled before assembling to prevent the filling from making the cake soggy.
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Chill slightly before slicing: After assembling, refrigerate the cake for ideally 3 to 4 hours, but in a pinch, at least 60 to 90 minutes to help the filling set slightly, making clean slices and a beautiful presentation easier.
The Final Bite
This Lemon Blueberry Cake is soft, bright, and impossibly tender—the kind of bake that feels joyful, refreshing, and comforting all at once. Whether you’re serving it at a holiday brunch, sharing it with friends, or enjoying a slice with your morning coffee, it never fails to bring a little sunshine to the table. Leave a comment below to share your experience and any tips you may have for making this Lemon Blueberry Cake even more delicious!
Lemon Blueberry Cake with Lemon Frosting
Equipment
- Electric or Stand Mixer Optional
- Mixing Bowls
- Sifter or Fine Mesh Strainer
- 2 8-inch Round Cake Pans
- Cooling Rack
- Small Pot
Ingredients
Lemon Cake
- 1½ cups Plain Unsweetened Plant-Based Milk
- ½ cup Lemon Juice About the juice of 3 to 4 lemons
- 3 cups All-Purpose Flour, or 1:1 Gluten-Free Flour
- 1 tbsp Baking Powder
- 1 tsp Baking Soda
- 1½ cups Cane Sugar
- 1 tsp Sea Salt
- ½ cup Avocado Oil
- ¼ cup Unsweeteend Applesauce
- 1 tbsp Vanilla Extract or Vanilla Bean Paste
- 1 tbsp Lemon Zest About the zest of 1 lemon
Blueberry Filling
- 14 oz Blueberries Fresh or frozen
- ½ cup Cane Sugar Or adjust to taste
- 2 tbsp Lemon Juice About the juice of 1 lemon
- 1 tbsp Cornstartch Optional
Lemon Frosting
- 2 cups Unsalted Plant-Based Butter At room temperature
- 16 oz Plant-Based Cream Cheese At room temperature. Note, I also prefer to use the block vs. the tube, I find the blocks have less moisture
- 3 cups Powdered Sugar Sifted
- ¼ cup Lemon Juice About the juice of 2 lemons
- 2 tbsp Lemon Zest About the zest of 2 lemons
Instructions
Lemon Cake
- Combine plant-based milk with lemon juice and set aside for around 5 minutes to create plant-based buttermilk.
- Preheat oven to 350°F. Grease and line two 8-inch cake pans with parchment paper, cut to fit as needed. I really recommend lining the pans so the cakes do not stick to the bottom of the pans.
- Sift the flour, baking powder, and baking soda into a large mixing bowl. Then, add the sugar and salt and whisk to combine. Stir the oil, applesauce, vanilla, and lemon zest into the plant-based buttermilk. Then pour it into the flour mixture and mix everything just until the ingredients are combined. Don't overmix or your cakes will be dense!
- Divide the batter evenly between the two cake pans and bake for about 30 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
- Optional: Wrap each cake in plastic wrap and refrigerate at least 2 hours until well chilled, because this makes them easier to cut evenly.
Blueberry Filling
- Place a small pot over medium heat. Add the blueberries, sugar, and lemon juice to the pot and bring to a simmer. Simmer until the blueberries are soft and the sauce has thickened, about 10 to 15 minutes, stirring often so the bottom does not burn.
- If the blueberry filling looks too liquid, you can thicken it with a cornstarch slurry. Take 1 tbsp of cornstarch and dissolve it in a little water, then add it to your blueberry filling. Mix it in and allow the blueberry filling to thicken.
- Allow the filling to cool completely before trying to assemble the cakes. It is really best to refrigerate this overnight before assembling your cakes.
Lemon Frosting
- In a large mixing bowl or stand mixer, cream the plant-based butter until creamy and fluffy, about 5 minutes. Then add the plant-based cream cheese and mix again, until it is light and fluffy, about another 5 minutes. Lastly, sift in powdered sugar, lemon juice, and lemon zest, and mix again until creamy and well combined.
- If the frosting is too firm and not spreadable, stir in more lemon juice. If it is too soft, add more powdered sugar.
Assembling the Cake
- Cut each, totally cooled cake horizontally in two equal layers. Place one cake layer on a serving plate.
- Spread about ⅛ of the lemon frosting over the cake so that it’s higher around the edges, kind of like building a little wall, to hold the blueberry filling inside. Then spread ⅓ of the blueberry filling inside.
- Place the next layer of cake on top of the filling and then repeat what you just did, spreading about ⅛ of the frosting, building a little wall around the edge, followed by another ⅓ of the blueberry filling, and repeat for the third layer.
- Place the fourth cake layer on top and spread the remaining lemon frosting over it. Place a cake ring around and chill for about 3 to 4 hours in the fridge before decorating and serving.
- Chill the rest of the frosting along with the cake. After the chilling time, frost the cake with the rest of the lemon frosting and any decorations you would like!
- Storage Instructions: Store leftover cake in an airtight container in the refrigerator, where it will stay fresh for 3 to 4 days; the frosting helps keep it moist and the flavors bright.