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    Home » Recipes » Baked Goods

    Blueberry Cake With Lemon

    Published: June 20, 2019 Updated: May 26, 2022 / By: Dawn | Girl Heart Food 31 Comments

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    Jump to Recipe Save Recipe Saved!
    Piece of blueberry lemon cake on a blue plate.

    Looking for an yummy blueberry dessert? This blueberry cake has lots of blueberries, zesty lemon and is so flavourful! It’s easy to whip up and delicious with a cup of coffee or tea.

    Close-up of a glazed blueberry cake with lemon zest over top.

    Can you believe that tomorrow is the first day of Summer? It doesn’t feel quite like it around here just yet. Doesn’t matter, though, I’ll pretend it feels like summer via food, even if I have to grill with a winter jacket on, LOL.

    Truth talk: when I say “I have to grill,” I really mean hubby because he is the grill master in our home, but you get the picture.

    And, lucky me, I found a second stash of frozen Newfoundland blueberries in the depths of our freezer just the other day so you know I had to whip up a cake!

    And not just any cake, this super moist lemon blueberry cake. With the cream cheese and butter, this one is kinda like a blueberry pound cake.

    No matter what you call it, this one is good! It takes minutes to whip up and the hardest part is waiting for it to bake and cool. Oh, the struggles, am I right?

    Fan of blueberry recipes? Try these baked blueberry donuts!

    Ingredients for a blueberry and lemon cake.

    How To Make Blueberry Cake

    Full details are in the recipe card below, but here are the basics:

    1. Place the blueberries in a bowl and dust with a little flour, stirring to coat (this helps prevent them from sinking in the batter). Set aside.
    2. In another bowl, whisk together the flour, baking powder, baking soda, salt and lemon zest.
    3. In the bowl of a stand mixer (or use a hand mixer and a mixing bowl), blend together the softened cream cheese, butter and sugar until smooth, combined and fluffy. Tip: If you forget to take your cream cheese and butter out of the fridge, cut into little squares and lay onto a plate. The smaller size will help them soften faster.
    4. Blend in vanilla extract. Next, blend in eggs (one at a time until just combined). Don’t overmix.
    5. Blend in reserved flour mixture until just combined and there are no streaks of dry flour remaining.
    6. Fold in the flour-dusted blueberries with a spatula. This is gentler than the stand mixer and helps prevent them from breaking up too much in the batter.
    7. Scoop batter into a greased pan and tap a bunch of times on a hard surface. Smooth out the top with a spoon.
    8. Bake. Once done, let the blueberry cake cool in the pan for a little bit. Then carefully remove from pan, allowing to fully cool on a cooling rack.
    9. If you like, drizzle over some icing sugar glaze and sprinkle with lemon zest.
    Spoon sprinkling flour over a bowl of blueberries.
    Batter for blueberry lemon cake in a fluted cake pan before being baked.
    Blueberry lemon cake in a fluted cake pan after being baked.

    Can I Use Fresh Blueberries Instead of Frozen?

    Absolutely! I used frozen berries because that’s what I had on hand. Plus, I tend to find they’re easier to fold into the batter without breaking up as much as fresh. But, fresh would definitely work. Just be careful when folding those beauties in so you don’t break too many. It’s inevitable that some will break, just do your best.

    A cut blueberry lemon cake on a blue plate, showing the interior texture.

    Can I Freeze This Cake?

    You sure can!

    It’s better to freeze an unglazed cake (as the glaze doesn’t look as pretty after freezing and thawing). However, you can still freeze the cake if it’s glazed. No biggie, just something to keep in mind

    Wrap the cooled cake in plastic food wrap, then wrap in aluminum foil (or just two layers of plastic food wrap). Place into a freezer-safe container. Don’t forget to label with the recipe name and date it was made.

    When ready to enjoy, remove the cake from the container (but still leave wrapped) and let it thaw in the refrigerator.

    The cake can be frozen for up to 3 months.

    Tip: Before wrapping and freezing, cut the cake into chunks. That way, you can just pull out a chunk to enjoy and still have the remainder frozen until ready to use.

    What To Serve With It

    Enjoy this blueberry cake with any of the following:

    • Icing sugar dusted over top (instead of the glaze)
    • Whipped cream
    • Ice cream
    • Lemon curd
    • Fresh blueberries
    Piece of blueberry lemon cake on a blue plate with a fork.

    More Delicious Blueberry Recipes

    • Blueberry Bread Pudding
    • Blueberry Muffins with Yogurt

    If you make this blueberry lemon cake, be sure to leave a comment below!

    Icing sugar glazed blueberry lemon cake on a blue plate.

    Blueberry Cake With Lemon

    Dawn | Girl Heart Food
    Looking for an yummy blueberry dessert? This blueberry cake has lots of blueberries, zesty lemon and is so flavourful! It's easy to whip up and delicious with a cup of coffee or tea.
    5 from 15 votes
    Print Recipe Save RecipeSaved!
    Prep Time 10 minutes mins
    Cook Time 55 minutes mins
    Cooling Time 2 hours hrs
    Total Time 3 hours hrs 5 minutes mins
    Course Dessert
    Servings 1 cake
    Prevent your screen from going dark

    Ingredients
     

    Blueberry Cake

    • Baking spray, to grease cake pan
    • 2 cups frozen blueberries, or fresh blueberries
    • 2 cups all-purpose flour, plus 1 tablespoon for dusting blueberries
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 2 tablespoons lemon zest, from a couple of lemons
    • 8 ounces light cream cheese, softened (a 250 gram package)
    • 1 cup unsalted butter, softened
    • ¾ cup granulated sugar
    • 2 teaspoons vanilla extract
    • 4 large eggs

    Lemon Icing Sugar Glaze (optional)

    • 1 cup icing sugar
    • 2 tablespoons lemon juice
    • Lemon zest, garnish to taste (optional)

    Instructions

    Blueberry Cake

    • Preheat oven to 325 degrees Fahrenheit. Spray a 10-inch fluted cake pan with baking spray and set aside.
    • Place blueberries in a bowl and sprinkle 1 tablespoon of flour over them, stirring to coat. Set aside.
    • In another bowl, whisk together the flour, baking powder, baking soda, salt and lemon zest. Set aside.
    • In the bowl of a stand mixer fitted with a paddle attachment (or in a mixing bowl using a hand mixer) blend (on medium-high speed) cream cheese, butter and sugar until smooth, combined and fluffy, about 3 minutes (stop to scrape sides of bowl once or twice with a rubber spatula).
    • Add vanilla extract and blend for about 30 seconds.
    • Reduce speed and add eggs, one at a time, blending until just combined.
    • Blend in reserved flour mixture. Don't overmix.
    • Next, stir in reserved blueberries with a spatula, being careful not to break them up too much (the spatula is more gentle than using the stand mixer; you want to ensure the blueberries stay as whole as possible).
    • Scoop cake batter into the prepared pan (it will be thick). Smooth top with a spoon. Tap pan down 15 to 20 times on a hard surface to allow it to settle.
    • Bake for 55 to 60 minutes or until a wooden skewer or cake tester inserted in the centre of the cake comes out clean.
    • Once baked, let the cake cool for 15 to 20 minutes in the pan. Then carefully remove the cake from the pan onto a cooling rack, allowing it to cool completely before icing.

    Lemon Icing Sugar Glaze

    • In a small bowl, whisk together the icing sugar and lemon juice until smooth and combined.
      Note: If you want a thicker glaze, add less lemon juice. Alternatively, if you want a thinner glaze, add more lemon juice. If you've made the glaze too thin, you can add a little more icing sugar to thicken.

    Glaze the Cake

    • Once the cake is cool, drizzle with icing sugar glaze and sprinkle over some lemon zest. You can wait a few minutes for the icing to set or slice right away. Enjoy!
      Note: Wrap cooled leftover cake in plastic food wrap and store in an airtight container in the refrigerator for up to 3 days. Alternatively, you can wrap the unglazed cake in plastic food wrap and aluminum foil (or two layers of plastic food wrap) and place in a freezer-safe container and freeze for up to 3 months. When ready to enjoy, remove the cake from the container (but leave the wrapping intact) and thaw in the refrigerator. You can glaze after thawing if you like.

    A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

    © Girl Heart Food Inc. Photographs and content are copyright protected.

    Keyword blueberry cake recipe, blueberry recipe, lemon blueberry

    Tried this recipe?

    If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!

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    © Girl Heart Food Inc. Photographs and content are COPYRIGHT PROTECTED.

    Reader Interactions

    Comments

    1. Kelly | Foodtasia

      June 30, 2019 at 1:10 pm

      5 stars
      Dawn, this cake is gorgeous! Love all the blueberries in it – Yum!

      Reply
      • Dawn - Girl Heart Food

        July 01, 2019 at 11:55 am

        Thanks Kelly! It’s jam packed with ’em 🙂

        Reply
    2. Sarah

      June 28, 2019 at 1:54 pm

      5 stars
      I finally have a bundt pan!! I can totally make this! And wowza- cream cheese in cake is BRILLIANT! Love these flavors- my family will love it!!

      Reply
    3. Cathy

      June 25, 2019 at 9:47 pm

      5 stars
      I’m happy that summer has arrived, and this cake is a great way to celebrate!

      Reply
      • Dawn - Girl Heart Food

        July 01, 2019 at 11:53 am

        I think so too! Thank you Cathy 🙂

        Reply
    4. Ben|Havocinthekitchen

      June 24, 2019 at 8:55 pm

      5 stars
      Since I’m visiting your post with a slight delay, I totally can imagine it’s been summer already haha. Agreed – it doesn’t feel quite like summer yet in our area, and I can imagine the situation in NL is even more refreshing. However, as you’ve noted, we can create the summer atmosphere with some bright and delicious food. This blueberry & lemon cake looks and sounds fantastic; so beautiful and refreshing. Lovely!

      Reply
      • Dawn - Girl Heart Food

        July 01, 2019 at 11:51 am

        Thank you kindly, Ben! Hope you’re having nice weather now 🙂 The season is so short, isn’t it?

        Reply
    5. Alexandra @ It's Not Complicated Recipes

      June 22, 2019 at 9:59 am

      5 stars
      A gorgeous cake full of beautiful flavours! What a lovely recipe, Dawn 🙂

      Reply
      • Dawn - Girl Heart Food

        June 22, 2019 at 11:03 am

        Thank you very much, Alexandra! Have a great weekend 🙂

        Reply
    6. Kevin

      June 21, 2019 at 3:37 pm

      5 stars
      This cake looks so moist and full of summer flavors! Love the swirls!

      Reply
      • Dawn - Girl Heart Food

        June 22, 2019 at 11:03 am

        Thanks Kevin 🙂

        Reply
    7. Milena

      June 21, 2019 at 1:01 pm

      Just got back from Florida and it is raining today in Colorado so I am thinking to to make this bright flavored cake for the weekend. Will be fabulous for breakfast tomorrow! Pinned.

      Reply
      • Dawn - Girl Heart Food

        June 22, 2019 at 11:03 am

        Woo hoo! Hope you love it, Milena! Thanks 🙂

        Reply
    8. Haylie / Our Balanced Bowl

      June 21, 2019 at 11:26 am

      5 stars
      Dawn, this cake looks amazing!! I’m a huge fan of the blueberry/lemon combination…this would be PERFECT with a huge cup of creamy coffee this weekend! Or maybe a mimosa..;) Haha! Love it. Have a wonderful weekend ahead! <3

      Reply
      • Dawn - Girl Heart Food

        June 22, 2019 at 11:01 am

        It sure would!! Thanks Haylie! Hope you have a fab weekend 🙂

        Reply
    9. Valentina

      June 21, 2019 at 4:09 am

      5 stars
      In a word: spectacular! Seriously, Dawn, this is so mouth-watering. Blueberries and lemon is so tasty together, and in a pretty cake — oh my! Super cool bundt pan, too. 🙂 ~Valentina

      Reply
      • Dawn - Girl Heart Food

        June 21, 2019 at 9:13 am

        Thanks so much, Valentina! Happy Friday 🙂

        Reply
    10. Jennifer @ Seasons and Suppers

      June 20, 2019 at 2:22 pm

      5 stars
      So pretty and you can just never go wrong with blueberry and lemon together! Will be adding this to my baking ist 🙂

      Reply
      • Dawn - Girl Heart Food

        June 21, 2019 at 9:13 am

        Thank you and I agree! Such a yummy combo! Enjoy, Jennifer 🙂

        Reply
    11. David @ Spiced

      June 20, 2019 at 2:21 pm

      5 stars
      I like big bundts and I cannot lie! This really is one impressive looking bundt cake, Dawn. I love that pan (I’ve got the same one), and of course the flavor combo is excellent for summer. We’re about to hit blueberry season here, and I cannot wait!

      Reply
      • Dawn - Girl Heart Food

        June 21, 2019 at 9:13 am

        LOL! Love it! Thanks for the chuckle, David 😉 And thanks for the kind comment! Have a great weekend ahead!

        Reply
    12. Katherine | Love In My Oven

      June 20, 2019 at 1:30 pm

      5 stars
      Bundt cakes are always so pretty! Blueberry and lemon is never a bad idea, either. I am so excited to buy all of the giant pints of berries this summer!! This cake looks delicious, my friend! Now all I need is some sunshine 😉 Have a great weekend! XO

      Reply
      • Dawn - Girl Heart Food

        June 21, 2019 at 9:12 am

        Totally!! Thanks Katherine!! You too 🙂

        Reply
    13. Kathy @ Beyond the Chicken Coop

      June 20, 2019 at 11:51 am

      5 stars
      It’s cool here today too, but I’m okay with it because I have tons of baking to do. We don’t have AC so my house can get way too hot on hot days. This bundt cake looks amazing. I love the blueberry and lemon combo!

      Reply
      • Dawn - Girl Heart Food

        June 21, 2019 at 9:10 am

        Thank you Kathy! Happy baking, my friend 🙂

        Reply
    14. Leanne Combden

      June 20, 2019 at 10:24 am

      5 stars
      Today is the most summery day we’ve had so far! Hoping it continues, but I never get my hopes up around here! Love this cake Dawn. Blueberry and lemon are a lovely combo, and the shape of that bundt pan creates such a beautiful cake! Happy almost weekend!

      Reply
      • Dawn - Girl Heart Food

        June 21, 2019 at 9:10 am

        Me too!! Thank you Leanne! Hubby gave me that pan last Christmas and I love it 🙂

        Reply
    15. Mary Ann | The Beach House Kitchen

      June 20, 2019 at 9:21 am

      5 stars
      Oh no! A winter coat still and the first day of summer is tomorrow?! Well, in the meantime I’d be enjoying this gorgeous bundt Dawm. I’ve never met a bundt I haven’t loved! And this one will be no exception, I’m sure. It looks fantastic!

      Reply
      • Dawn - Girl Heart Food

        June 21, 2019 at 9:08 am

        Lol…maybe I’m being a tad dramatic here, but definitely not super warm or anything 😉 Thanks Mary Ann!

        Reply
    16. [email protected]

      June 20, 2019 at 8:35 am

      5 stars
      Oh man! This cake is making me happy! Wish I was baking one up right now! Happy Summer, my friend! Hopefully we can put the parkas away! 😉 xoxo

      Reply
      • Dawn - Girl Heart Food

        June 21, 2019 at 9:07 am

        Yay! Wish I could share! Thanks Annie! Have a lovely weekend 🙂 XOXO

        Reply

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