Lemon Blueberry Cake
This lemon blueberry cake is perfect to make in spring or summer. It is a soft and moist lemon cake poked with homemade blueberry jam. It is topped with blueberry cream cheese frosting and swirled with more blueberry jam.
This is the perfect combination of lemon and blueberry into one cake! Since this cake is made in a 9X9 inch pan, it is easy to make and decorate. The best part is it is poked with blueberry jam, so every bite is full of flavor.
I have tips and tricks and process photos to easily help you make this recipe! If you love lemon blueberry desserts, you have to try my lemon blueberry cookies.
Tips for making the lemon cake
Here are my tips, so yours turns out like this recipe! For more tips and tricks see my blueberry jam and blueberry frosting posts.
- Tip 1: Don’t compact your flour when scooping. I recommend using a spoon to scoop the flour into your measuring cup as pressing the cup into the flour and against the side of the container can pack in extra flour and dry out your cake.
- Tip 2: Getting your dairy ingredients to room temperature before baking allows them to mix better and will help ensure you have a moist, tender cake!
- Tip 3: Use fresh lemon juice for the cake for best flavor.
- Tip 4: Make the blueberry jam early, so it can chill completely before using.
- Tip 5: When making the frosting, make sure the butter and cream cheese are both room temperature. I found when the cream cheese is slightly cool, it can cause the frosting to split.
How to decorate the cake.
FAQ’s
Yes, you can make the cake layer ahead of time. Once you have cooled the cake, wrap it in cling wrap. You can freeze the cake for up to 30 days, or refrigerate it for up to 5 days. If frozen, pull the cake out to defrost 1 hour before decorating.
Yes! This cake can be made into about 18 cupcakes. I recommend putting the jam in the middle of the cupcakes as a filling.
Yes, you can use store-bought jam. If you do, I recommend using store-bought blueberry preserves instead of regular jam. This will have more chunks in it.
I found mine at Target. You can also get them on Amazon or Whole Foods.
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Storing and Freezing
This lemon blueberry cake can be stored in an airtight container in the fridge for up to 5 days.
The cake can also be placed in the freezer for up to 30 days. Take the cake out to defrost 1-2 hours before serving.
For more lemon recipes, check out my
Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
Lemon Blueberry Cake
Ingredients
Lemon Sheet Cake
- 2 3/4 cups All-purpose flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1/2 cup Unsalted butter, room temperature
- 2 TBSP Oil, canola or vegetable
- 1 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 3 Lemons zested, large lemons
- 1/4 cup Lemon juice (2 lemons), freshly squeezed
- 1/4 cup Sour cream, room temperature
- 3 Large eggs, room temperature
- 3/4 cup Buttermilk, room temperature
Blueberry Jam
- 16 oz Blueberries, fresh or frozen
- 3/4 cup White granulated sugar
- 1 tsp Lemon juice
Blueberry Cream Cheese Frosting
- 3/4 cup Unsalted butter, slightly cold
- 6 oz Cream cheese, room temperature
- 3 cups Powdered sugar, sifted
- 1 tsp Pure vanilla extract
- 1 oz Freeze dried blueberries, grounded to a fine crumb
- Purple food coloring, 1 drop optional
- Blueberries and lemon slices, for decoration
Instructions
Lemon Cake
- Preheat oven to 350°F and spray a 9X9 inch pan with a non-stick baking spray. Line the bottom with parchment paper. Spray again
- In a medium bowl, sift the flour, baking powder, baking soda and salt. Set aside.2 3/4 cups All-purpose flour, 1 tsp Baking powder, 1/2 tsp Baking soda, 1/2 tsp Salt
- Using a mixer, beat the butter, oil, and sugar. Beat on high speed for 2 minutes. It should be very fluffy and light. Add in lemon zest, lemon juice, vanilla, sour cream, and eggs. Mix until combined on medium speed. Scrape the bowl.1/2 cup Unsalted butter, 2 TBSP Oil, 1 cup White granulated sugar, 1 tsp Pure vanilla extract, 3 Lemons zested, 1/4 cup Lemon juice (2 lemons), 1/4 cup Sour cream, 3 Large eggs
- Add in the dry ingredients and buttermilk. Mix on low speed until just combined.3/4 cup Buttermilk
- Pour the cake batter into the pan. Bake for 40-48 minutes. Cake is done baking when a toothpick inserted comes out clean.
- Let cake cool in pan for 10 minutes before transferring to a cooling rack. Allow cake to cool completely before frosting.
Blueberry Jam
- In a medium saucepan over medium heat, add the blueberries, sugar, and lemon juice. Heat until it thickens. This will take about 20 minutes. Stir occasionally.16 oz Blueberries, 3/4 cup White granulated sugar, 1 tsp Lemon juice
- Pour jam into a bowl and cool completely. It will equal a little less than 1 1/2 cups of jam.
Blueberry Cream Cheese Frosting
- Sift the powdered sugar in a large bowl. Blend the freeze dried blueberries in a food processor until a fine crumb. Set aside.3 cups Powdered sugar, 1 oz Freeze dried blueberries
- Using a mixer, beat the butter on high speed for 2 minutes. Add in the cream cheese and beat for 1 minute.6 oz Cream cheese, 3/4 cup Unsalted butter
- Add in half of the sifted powdered sugar. Mix on low speed until almost combined and add the rest of the powdered sugar. Add in the grounded freeze dried blueberries and vanilla. Mix on medium speed until creamy. Optional: you can add 1 drop of purple gel food dye to increase the color.1 tsp Pure vanilla extract, Purple food coloring
- Poke the cake with the bottom of a wooden spoon, Poke it evenly across about 1/2 way down the cake. Place the jam into a piping bag and pipe the jam into the holes.
- Frost the cake. Then top with a few dollops of remaining jam and swirl it in with a spoon. You can decorate with lemon slices and fresh blueberries.Blueberries and lemon slices
Would you double the ingredients to make a 9×13 cake pan?
Yes you would!
So delicious 🤤, definitely worth making. I will be making this again. Thanks so much for the recipe.
Absolutely great dessert especially for summer. The recipe is easy to follow and the outcome is so tasty. The jam was fun to make
I made this for a NYE party and we loved it. I think the lemons I’d used were bigger than the recipe calls for (comparing the weight in grams and written instructions), but thanks to this, it was extra lemony. I cut the sheet cake in half, spread a homemade jam in between the two halves and even created a little bit of rum-citron sirup on top and let me tell you – it was super delicious. This recipe is a great and simple base with a refreshing taste.
Delicious! I made this for some house guests and they loved it. The texture was light and fluffy and the frosting was great too. I used a smaller square tin so I had to bake the cake for longer, and I used less frosting but luckily these were easy adjustments to make. Definitely recommend this recipe to others.
This lemon cake turned out so soft and fluffy!
The cake was so soft and moist with each bite!
Hi Stephanie! I can’t wait to try this!
If I were to do this in a Bundt man instead of a sheet pan (don’t have one tall enough), how would I adjust the cook time?
Thanks so much!
Shazeen
I would bake for 45-50 minutes!
Well that’s icing work on a three layer version of this cake?
Hello!
I just updated this recipe for a better lemon cake. If you want to do frosting in the middle and cover, double the frosting. If you want to do extra decorations then triple the recipe.
Love this recipe! Can you make this into a layered cake? If so, are there any adjustments to the recipe?
yes you can! I recommend using all-purpose flour instead of cake flour. It will be more stable. I recommend 2 3/4 cup all purpose flour. I haven’t personally made this cake into a layer cake, but i bet it will be so good!
Wow! Mouthwatering dish. Thanks for sharing this lovely dish.
I have a deep and abiding love for anything lemon flavored, and I just adored this cake! I am usually a little hesitant when it comes to cream cheese frosting, I tend to find it too heavy in both flavor and consistency, but I really love how this came out–the blueberry cream cheese frosting was so light and fluffy, I could eat several pieces in a row! So dangerous! I’m usually a little hit and miss when it comes to blueberry pastries, some I really love and some I’d rather pass on, but the flavors on this were so well matched without being too overwhelming or attempting to overpower each other, I just loved how they balanced out.
I enjoyed the strong lemony flavor, the cake and the icing were sweet and the blueberries and lemon zest on top really added a nice tartness to balance out the creaminess of the icing and the sweetness of the cake.