Lemon Blueberry Spring Cake (Print)

A moist, flavorful cake featuring fresh blueberries and zesty lemon notes, ideal for springtime celebrations.

# What you'll need:

→ Cake Batter

01 - 2 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 cup unsalted butter, softened
06 - 1 3/4 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 2 tablespoons finely grated lemon zest
09 - 1/3 cup fresh lemon juice
10 - 1 cup whole milk, room temperature
11 - 1 1/2 cups fresh blueberries
12 - 1 tablespoon all-purpose flour for tossing

→ Lemon Cream Cheese Frosting

13 - 8 ounces cream cheese, softened
14 - 1/2 cup unsalted butter, softened
15 - 3 cups powdered sugar, sifted
16 - 2 tablespoons fresh lemon juice
17 - 1 teaspoon vanilla extract
18 - Pinch of salt

→ Decoration

19 - Fresh blueberries
20 - Lemon zest curls
21 - Edible flowers

# Directions:

01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat butter and sugar together until pale and fluffy, approximately 3-4 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in lemon zest and lemon juice.
05 - Alternate adding flour mixture and milk to wet ingredients, starting and ending with flour. Mix until just combined.
06 - Toss blueberries with 1 tablespoon flour to prevent sinking, then gently fold into batter.
07 - Divide batter evenly among prepared pans and smooth tops with a spatula.
08 - Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
09 - Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
10 - Beat cream cheese and butter together until smooth. Add powdered sugar, lemon juice, vanilla, and salt. Beat until fluffy and spreadable.
11 - Place first cake layer on serving plate. Spread with frosting. Repeat with remaining layers and frost top and sides.
12 - Top with fresh blueberries, lemon zest curls, and edible flowers as desired.

# Expert Advice:

01 -
  • The bright lemon flavor cuts through the richness perfectly, so it never feels heavy even with three layers.
  • Fresh blueberries burst on your tongue in every bite, making people ask if you used some secret ingredient.
  • The cream cheese frosting is tangy enough to balance the sweetness and actually tastes homemade, not store-bought.
02 -
  • Never skip bringing ingredients to room temperature—cold eggs and cream cheese create a lumpy, broken-looking batter that no amount of mixing will fix.
  • The toothpick test matters more than the timer; ovens vary wildly, and dry cake is tragic when you're this close to perfect.
  • Freeze the cake layers if you want to assemble it the next day—they're actually easier to frost when they're cold and firm.
03 -
  • Freeze unfrosted cake layers for up to three months, which makes assembly easier and gives you a backup plan for last-minute celebrations.
  • Use a bench scraper or offset spatula dipped in hot water to smooth the frosting between coats, wiping it clean between each stroke for a professional finish.
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