Lemon Blueberry Spring Cake (Printable Version)

Moist layered cake with fresh blueberries, zesty lemon, and smooth cream cheese frosting for spring gatherings.

# 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 for garnish
20 - Lemon zest curls for garnish
21 - Edible flowers for garnish

# How to Make It:

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 until combined.
05 - Alternate adding the flour mixture and milk to the 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 the 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 extract, and salt. Beat until fluffy and spreadable.
11 - Place one cake layer on a serving plate. Spread with frosting. Repeat with remaining layers and frost the top and sides evenly.
12 - Decorate with fresh blueberries, lemon zest curls, and edible flowers as desired.

# Expert Tips:

01 -
  • The tartness of lemon balances the sweetness so perfectly that you'll actually want a second slice instead of feeling guilty about it.
  • Those pockets of warm blueberry tucked into tender crumb feel like a small gift in every bite.
  • The cream cheese frosting is tangy enough to cut through richness, making this cake feel bright rather than heavy.
02 -
  • Blueberries that are too wet will release juice into the batter and turn it blue-gray—pat them dry with a paper towel before tossing with flour.
  • Oven temperatures vary wildly, so start checking at 25 minutes even if the recipe says 30—a few minutes too long and the edges dry out noticeably.
  • If you're not frosting the cake the same day, let it cool completely, wrap layers tightly in plastic wrap, and refrigerate—they actually taste better the next day after flavors meld.
03 -
  • Weigh your ingredients if you have a scale—it removes the guesswork and ensures consistent results every time you make this.
  • Grate lemon zest the same day you plan to use it so the oils are bright and fresh, not dried out and muted.
  • If your frosting breaks or looks grainy, chill it for 15 minutes and rebeat it—temperature stabilizes the mixture and brings it back together.
Go Back