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.

Three lemon blueberry cake slices stacked on top of each other.

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.

One piece of lemon blueberry cake on its side.

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: Donโ€™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

Can I make the cake layer ahead of time?

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.

Can this be made into cupcakes?

Yes! This cake can be made into about 18 cupcakes. I recommend putting the jam in the middle of the cupcakes as a filling.

Can I use store-bought jam?

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.

Where do I find freeze-dried blueberries?

I found mine at Target. You can also get them on Amazon or Whole Foods.

Save this Recipe!

Just enter your email and get it sent to your inbox! Plus youโ€™ll get new recipes from us every week!

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.

Side view of cake slices.
Top view of cake.

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.

Three lemon blueberry cake slices stacked on top of each other.
5 from 27 reviews

Lemon Blueberry Cake

This is a moist lemon cake poked with blueberry jam. Topped with blueberry cream cheese frosting and more blueberry jam.
Print Recipe Pin Recipe Leave a Review

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 350ยฐF 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

Notes

Flour- Make sure the flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake
High altitude baking- Add an extra 2 TBSP of flour.
Make sure all dairy ingredients are room temperature because it will help the rise of the cake. Pull them out 2 hours before baking.
Calories: 362kcal, Carbohydrates: 64g, Protein: 4g, Fat: 21g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 52mg, Sodium: 183mg, Potassium: 84mg, Fiber: 1g, Sugar: 23g, Vitamin A: 642IU, Vitamin C: 3mg, Calcium: 51mg, Iron: 1mg
Did you make this recipe?Please leave a star rating and review below!