/ / Blueberry lemon cake

Blueberry lemon cake


My blueberry lemon cake with lemon buttercream frosting is delicious, moist, and refreshing but not to fussy. The perfect spring/summer dessert. 

blueberry lemon cake with lemon buttercream frosting

I love all things lemon and when you add blueberries, this dessert hits a whole new level of flavor! Unlike most cakes, the eggs are separated. The yokes are creamed with the butter and sugar while the egg whites are beaten and folded into the batter. It gives the cake a light sponge cake texture. 

The other unusual ingredient is greek yogurt. It makes the cake so moist and really pairs nicely with the lemon juice and zest. You can substitute buttermilk for the greek yogurt in a bind, but the yogurt is my favorite. My favorite greek yogurt brand is linked HERE

Blueberry lemon cake with lemon buttercream frosting

Personally I love this cake refrigerated. The lemon buttercream frosting really sings when chilled. Serve it as dessert or a mid day snack. 

My kids love this cake too. My 4 year old loves it so much she asked for it as her birthday cake. I don’t know a lot of 4 year olds that ask for blueberry lemon cake on their birthday, but that should testify to its flavor. 

5 from 1 vote

Blueberry Lemon Cake with Lemon buttercream Frosting

An old fashioned blueberry lemon cake recipe with lemon buttercream frosting. It's made with fresh blueberries, yogurt, and lemon juice for a sweet/tart refreshing dessert.

Course Dessert
Cuisine American
Keyword lemon blueberry cake summer dessert
Prep Time 25 minutes
Cook Time 25 minutes
Servings 10 servings


  • 10 tbsp unsalted butter softened to room temperature
  • 1 cup granulated sugar
  • 3 large eggs seperated
  • 2 cups all purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup plain greek yogurt
  • 1 heaping cup fresh blueberries
  • 1 whole lemon, juiced and zested

Lemon Buttercream Frosting

  • 2 sticks or 1 cup unsalted butter room temperature
  • 1 oz cream cheese room temperature
  • 5 cups confectioners sugar
  • 1.5 whole lemons juiced and zested- about 4 tbsp


  1. 1. Preheat oven to 350F. Butter and flour tow non-stick 9inch pans. Add parchment paper to bottoms of pan to ensure easy release.

    2. Cream together butter and sugar till fluffy. Beat in egg yokes one at a time.

    3. In a seperate bowl, beat egg whites until soft peaks form. set aside.

    4. In a seperate bowl, combine yogurt, lemon juice, and zest.

    4. Whisk together flour, baking powder, salt, and baking soda. Add the butter mixture alternately with the yogurt mixutre until well combined. Scrape down the bowl and fold in the whipped egg whites until no white streaks remain. Finally fold in the fresh blueberries.

    5. Spread the bater evenly between the two cake pans.

    6. Bake the cakes on he same oven rack for 25 minutes or until the center springs back when touched.

    7. Let the cakes cool for 10 minutes before truning them out and coling them completely.

    8. FROSTING: Frost the cakes when completely cooled. I place my first cake layer top side down. Frost the top and place the second cake layer on top - top side up. Add a generous amount of the frostin along the sides and top.

    Note: I love this cake refrigerated. I find it extra refreshing. Also this cake would be really yummy with fresh raspberries vs blueberries.

I hope you find this cake perfect as is. If you bake it and make any alterations, I’d love to know. Leave me your variations in the comment section below. 

If you like this recipe, you might also like my Peach blueberry thyme salad or my warm apple cake with vanilla sauce. 

Peach Blueberry Thyme Salad Recipe

Warm Apply Cake with vanilla sauce Recipe

FavoriteLoadingAdd to favorites or read later

Similar Posts


  1. I cannot wait time make this!!!! Already bought my blueberrys! Ended up with 2 small containers due to run on food this week, it was the only fruit left at my market besides a mango, and I’m feeding a grandma and a teen daughter. They’ll love this cake!

  2. 5 stars
    I loved the cake by just looking at the pictures , also since I can’t make a light airy cake that is vanilla-y , I loved it and so did my family. I sub flour to whole wheat flour mixture come out a little thick but baked great.

  3. Looks so yummy, I want to try this! What size cake pans, and do you have a favorite cake pan? Thank you so much!

Comments are closed.