Lemon Blueberry Cake

Lemon Blueberry Cake Ingredients

Ready to bake a delicious lemon blueberry cake? Don’t worry—it’s easy to make and doesn’t require any hard-to-find ingredients. With a few pantry staples, you’ll have this sweet, citrusy cake ready in no time. Here’s what you’ll need to get started:

Fresh Blueberries: These bring a burst of sweet and tart flavor. You’ll need a pint for mixing into the batter and topping the cake. If you want to load up the top with extra berries, grab a second pint for an extra touch of freshness.

Cake Mix: Using Betty Crocker™ Lower Sugar Yellow Cake Mix provides 25% less sugar than the original mix without sacrificing taste. This convenient base makes the cake easy to prepare.

Cream Cheese: Adds richness and a slight tang that perfectly complements the lemon flavor. 

Lemon Peel:  Provides a bright, zesty aroma and flavor. You’ll need enough for both the cake and the topping, so grab two lemons. 

Lemon Extract: Optional, but it enhances the lemon flavor. Feel free to omit if you don’t have it on hand. 

Water: Helps bring the batter together, but you can substitute milk for a richer flavor. We recommend avoiding lemon juice, as it can react with the cake mix and result in a denser texture.

Eggs: We like to use large eggs for the perfect consistency and texture in the batter. 

Heavy Whipping Cream: Essential for a light, fluffy whipped cream topping. In a rush? Swap in a ready-to-use lower sugar whipped topping to top the cake if you prefer.

Vanilla: Adds warmth and sweetness to the whipped cream for a balanced topping flavor.

How to Make Lemon Blueberry Cake

While this lemon blueberry cake looks impressive, it’s surprisingly easy to make. Here’s a quick overview of the steps—keep reading for the full instructions and some helpful tips to make sure your cake turns out perfectly every time.

Prepare the Pan

While your oven is heating, prep your pan by lightly spraying the bottom with cooking spray to help the cake come out easily after baking. For even easier removal, line the bottom with cooking parchment paper and give it a light spray as well. This simple step ensures your cake will slide out of the pan effortlessly.

Coat the Blueberries

Toss your fresh blueberries with a small amount of the dry cake mix. (Save the rest of the cake mix for the batter.) This helps prevent the blueberries from sinking to the bottom of the batter, keeping them well spread throughout the cake. If you're using jumbo blueberries, they might still sink a bit, but don’t panic—your cake still will turn out delicious.

Mix the Cake Batter

Beat all the cake ingredients in a large bowl, except the fresh blueberries, until the batter is smooth and well mixed. This should take about 2 minutes; be sure to scrape down the sides of the bowl to ensure everything is fully combined with no lumps or dry mix left.

Add the Coated Blueberries

Once your batter is ready, gently fold in the blueberries. Don’t forget to scrape up any remaining dry mix from the bottom of the bowl, then be careful not to overmix—just stir until the blueberries are evenly distributed throughout the batter. Finally, pour the batter into your prepared pan, and spread it evenly with a spatula, making sure it reaches each corner of the pan.

Bake the Cake

Now, let’s bake! Bake the cake for about 26 minutes, then check for doneness. Insert a toothpick into the center of the cake—if it comes out clean with no wet batter, the cake is done and ready to come out of the oven. If the toothpick is not clean, continue baking for an additional 3-5 minutes and check again for doneness.

Cool

Let the cake cool completely on a cooling rack for about 2 hours. It’s important to cool the cake fully before adding the topping, as warmth can cause the whipped topping to become soupy.

Make the Topping

While the cake cools, make the whipped topping by beating heavy cream and vanilla in a chilled bowl until stiff peaks form. To check for stiff peaks, turn a hand mixer upright—if the whipped cream stands straight up in a defined peak from the beater, it’s ready. If not, continue beating briefly—you're close, and you don't want to overbeat. The whipped cream should be thick, fluffy, and airy—perfect for spreading on the cooled cake. No mixer? No problem—use a wire whisk and whip it by hand, though it will take a bit longer.

Decorate the Cake

Once the cake is cool and the topping is ready, spread the fluffy whipped topping evenly over the cake using an icing spatula. Then, sprinkle fresh blueberries and grated lemon peel for a burst of color and extra citrus flavor. For an added touch, use a citrus zester to create long curls from the lemon rind. This simple decoration makes the cake as beautiful as it is delicious.

Storing your Cake

Once you’ve topped your lemon blueberry cake with the whipped topping, store it loosely covered in the refrigerator until ready to serve. You can use a piece of foil to cover the cake, or plastic wrap works as well. If using plastic wrap, insert a few toothpicks into the cake to keep the wrap from touching the surface. The cake will stay fresh for up to 3 days. For the best results, wait to add the fresh blueberries and lemon peel until just before serving, especially if you're not eating it the same day.

If you'd like to store the cake for a longer period, freeze it without the whipped topping. Carefully remove the unfrosted cake from the pan, then wrap it tightly in plastic wrap followed by foil. Place the wrapped cake in a freezer-safe container or bag. It will stay fresh for up to 3 months. When you’re ready to enjoy it, thaw the cake in the refrigerator overnight, and add the whipped topping and fresh berries just before serving.

More Lemon Blueberry Desserts

Feeling inspired to explore more lemon blueberry desserts? From tarts to cakes, sweet loaves, and dessert bars, Betty has a wide variety of delicious treats that are sure to brighten your day.

Lemon-Blueberry Muffin Bread: This loaf tastes like a blueberry muffin with a hint of citrus from lemon peel, topped with a tangy lemon glaze for the perfect balance of sweet and zesty. It’s a delicious treat for any morning or brunch.

Blueberry-Lemon Poppy Seed Bundt Cake: The lemon poppy seed cake is as charming as it is easy, filled with fresh blueberries and topped with a tangy lemon glaze—perfect for any celebration.

Blueberry-Lemon Cheesecake Bars: These bright and tangy lemon cheesecake bars feature a creamy filling topped with fresh blueberries, all sitting on a buttery cereal crust.