• Skip to primary navigation
  • Skip to footer navigation
  • Skip to header navigation
  • Skip to privacy navigation
  • Skip to recipes navigation
  • Skip to main content
  • Skip to primary sidebar
Cook Well, Eat Well
  • Shop
  • Meet Shinee
  • Contact
Facebook Instagram Pinterest YouTube

Sweet & Savory

Cook Well, Eat Well

  • New? Start Here
  • Recipes
    • Appetizers
      • Dips
      • Meat-lovers
    • Desserts
      • Bars & Brownies
      • Cakes
      • Cheesecakes
      • French Macarons
      • Pastries
      • Pies
    • Dinner
    • Drinks
    • Salads
    • Seasonal
      • Summer Favorites
      • Easter
      • Christmas
      • Cinco de Mayo
      • Game Day
      • Halloween
      • New Year’s Eve
      • Thanksgiving
      • Valentine’s Day
  • Easter
  • Discover
    • Ingredients
    • Tools
  • Learn
    • Baking Basics
    • Cooking Basics
    • Advanced Techniques
    • How-To’s
  • Share
    • Seasonal
    • Party Planning 101
  • Facebook Instagram Pinterest YouTube
    Subscribe To Updates
Home » RECIPE » Desserts » Cakes » Blueberry Lemon Cake

Blueberry Lemon Cake

Skip to Recipe Print Share
Share on:
By: Shinee Published: 8/04/2014Updated: 11/23/2021

This post may contain affiliate links. Read full disclosure

Sharing is caring!

346 shares
  • Share
  • Tweet

This blueberry lemon cake, loaded with fresh blueberries and glazed with sweet and tangy lemon cream cheese frosting, is light and tender, perfect summer treat!

This blueberry lemon cake, loaded with fresh blueberries and glazed with sweet and tangy lemon cream cheese frosting, is light and tender, perfect summer treat!

If you follow me on Instagram, you know that I was swimming in the sea of blueberries, apricots and peaches last week!

I dehydrated most of my peaches and apricots to enjoy throughout winter. (If they make it till winter, of course! They are addicting good to snack on.)

I also made absolutely delicious blueberry banana bread, two of this blueberry lemon cake, and enjoyed some fresh blueberry smoothies. Oh, how much I love summer and all the fresh fruits that come with it.

This blueberry lemon cake, loaded with fresh blueberries and glazed with sweet and tangy lemon cream cheese frosting, is light and tender, perfect summer treat!

If someone will ask me what is the best summer cake, I’d say this blueberry lemon cake! No doubt about it!

Lots of fresh blueberries, fresh lemon aroma, sweet and soft crumbs… So much deliciousness is happening here!

As I mentioned above, I made this cake twice last week.

First time around, I had some issues: the batter was a little too much and a bit runny, thus most of the blueberries sunk to the bottom. It tasted finger-licking good though! My mom, my husband and I inhaled it just as soon as it had cooled. I didn’t even get a chance to snap a photo! I was thinking to post a photo with a caption “Fail of the Day”, but it was not a fail, just an ugly duckling.

This blueberry lemon cake, loaded with fresh blueberries and glazed with sweet and tangy lemon cream cheese frosting, is light and tender, perfect summer treat!

Now that I fixed the issue, I’m ready to share the recipe with you. Finger-licking delicious AND picture-perfect!

Blueberry Lemon Cake with Lemon Cream Cheese Frosting

There is no complicated technique involved, no special equipment required. Just a regular mixer will do the job. Step-by-step photos are here for your viewing pleasure. 🙂

This blueberry lemon cake, loaded with fresh blueberries and glazed with sweet and tangy lemon cream cheese frosting, is light and tender, perfect summer treat!

So if you have some blueberries hanging out in your fridge, it’s time to put them into a delicious cake. Have fun!

Blueberry Lemon Cake

This blueberry lemon cake, loaded with fresh blueberries and glazed with sweet and tangy lemon cream cheese frosting, is light and tender, perfect summer treat!
5 from 1 vote
serves: 8 -10 servings
Prep: 20 minutes
Cook: 50 minutes
Total : 1 hour 10 minutes
Print
Leave a Review

Ingredients

For cake:

  • 1 ½ cups all-purpose flour plus one tablespoon
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup 113gr unsalted butter, softened
  • 1 cup 200gr sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon pure vanilla extract
  • 2 large eggs at room temperature
  • ¼ cup Greek yogurt at room temperature
  • 2 cups fresh blueberries washed and dried

For glaze:

  • 3 oz 85gr cream cheese, softened
  • 4 tablespoons sweetened condensed milk
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons milk
Note: I test all my recipes with both measurements for the most precise and accurate result!

Instructions

  • Preheat the oven to 375°F (190°C). Spray 9×5-inch loaf pan with a cooking spray.
  • In a small bowl, whisk together 1 and ½ cups of flour, baking powder, baking soda and salt. Set aside.
  • In a mixing bowl, beat butter and sugar for about 3 minutes until nice and fluffy. Stir in lemon juice, lemon zest and vanilla extract. Beat in the eggs one at a time, scraping the sides of the bowl after each addition.
  • Add half of the flour mixture, and mix until just combined. Then stir in the Greek yogurt. And finally add the remaining dry ingredients and mix until just combined. Be careful not to over-mix.
  • Toss the blueberries with the remaining 1 tablespoon of flour. Gently mix in the blueberries into the batter. Transfer it into the prepared pan. Bake for 45-50 minutes, or until the inserted toothpick comes out clean.
  • Cool the cake on wire rack for 15 minutes, remove from pan and cool completely.
  • While the cake is cooling, prepare the lemon cream cheese glaze. In a mixing bowl, beat all the ingredients until smooth. Add more milk for thinner glaze, if desired. Glaze the cake once it’s completely cooled.

Tips & Notes:

For step-by-step photos and additional notes, read the post above.

Nutrition Facts:

Calories: 398kcal (20%) Carbohydrates: 55g (18%) Protein: 6g (12%) Fat: 18g (28%) Saturated Fat: 10g (63%) Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Trans Fat: 1g Cholesterol: 87mg (29%) Sodium: 229mg (10%) Potassium: 144mg (4%) Fiber: 2g (8%) Sugar: 35g (39%) Vitamin A: 610IU (12%) Vitamin C: 6mg (7%) Calcium: 96mg (10%) Iron: 2mg (11%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Author: Shinee
Course:Dessert
Cuisine:American
Did you make this?Show me your creation! Tag me @shineshka and hashtag it #sweetandsavorybyshinee!
  • Facebook
  • Twitter
  • Yummly

Related Recipes

  • Lemon layer cake on a cake stand with one slice lifted.
    Lemon Layer Cake with Lemon Curd
  • Lemon Raspberry Crepe Cake
  • Homemade lemon curd is quite a treat for citrus lovers. It's tart and sweet, lusciously smooth and creamy. And you won't believe how easy it is to make it! #lemoncurd #lemon
    Homemade Lemon Curd
  • Lemon layer cake on a cake stand with one slice lifted.
    Lemon Layer Cake with Lemon Curd

Never Miss a Recipe!

Subscribe and receive my FREE Portion Planning Cheat Sheet for Cocktail and Dinner Parties.

Previous Post
Coconut Orange Julius (Vegan and Dairy-Free)
Next Post
Peach Iced Tea

Reader Interactions

Leave a Review Cancel reply

Your email address will not be published. Required fields are marked *
Made this? Rate this recipe:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Lauren says

    Posted on 15 July 2017 at 10:49 pm

    haha you are going to hate me, but on the last step, you put GRAZE instead of GLAZE. im so sorry to be that person but i can’t help it lol. beautiful cake though!

    Reply
    • Shinee says

      Posted on 16 July 2017 at 10:17 pm

      Hi, Lauren! I always appreciate it when the error is pointed out to me, so that I can correct it. (Though it makes me want to crawl under the bed and never come out.) Anyway, thanks so much. I corrected the error. 😉

      Reply
  2. Heidi says

    Posted on 8 May 2016 at 11:05 am

    It’s in the oven. I don’t remember the last time I licked the beaters, but the batter was delicious and I’m looking forward to the cake when it’s done!

    Reply
    • Shinee says

      Posted on 8 May 2016 at 5:04 pm

      Yay, hope you enjoyed cake as much as we do. It’s one of our favorites. Thanks, Heidi.

      Reply
  3. [email protected] says

    Posted on 14 April 2016 at 11:06 am

    This looks delicious, I am definitely going to try this – saved for later 🙂

    Reply
    • Shinee says

      Posted on 14 April 2016 at 11:35 am

      Thanks, Sam!

      Reply
  4. Sarah says

    Posted on 12 April 2016 at 1:15 pm

    I LOVE this cake! 😀 Looks awesome ^^

    Reply
    • Shinee says

      Posted on 13 April 2016 at 8:23 pm

      Thanks, Sarah!

      Reply
  5. April says

    Posted on 11 April 2016 at 9:03 pm

    Love it! Pinned it!!

    Reply
    • Shinee says

      Posted on 12 April 2016 at 8:05 am

      Thanks, April!!

      Reply
  6. Morgan @ Morgan Manages Mommyhood says

    Posted on 9 April 2016 at 9:23 am

    oh man, this looks so unbelievable!!

    Reply
    • Shinee says

      Posted on 9 April 2016 at 3:19 pm

      Thanks, Morgan!

      Reply
  7. valorie says

    Posted on 23 September 2014 at 3:46 am

    I have loads of frozen blueberries is there anyway I can incorporate this into this recipe

    Reply
    • Shinee says

      Posted on 23 September 2014 at 10:29 pm

      Yes, you can use frozen blueberries. No need to thaw them. Just throw in the frozen ones into the batter.

      Reply

Primary Sidebar

Welcome!

Hi, I’m Shinee! I’m so happy you’re here! I believe anyone can cook restaurant-quality food at home! And my goal is to help you to become a confident cook with my easy-to-follow recipes with lots of tips and step-by-step photos.

New? Start Here

Browse Specialties

Main Dishes Side Dishes Appetizers Salads Breads & Pastries Cakes Macarons Drinks Browse All
Portion Planning 101
Free Dinner Party Cheat Sheet
Download Now

Popular Recipes

Yellow and white macarons.

Easy Macaron Recipe for Beginners

How to Roast a Perfect Prime Rib

This is the simplest and moistest banana bread - easy to make and yields 2 breads! #bananabread

The Best Banana Bread

A plate full of chocolate chip cookies.

Egg Yolk Cookies

How to Make Homemade Pistachio Paste

sliced plain sponge cake layers

3-Ingredient Classic Sponge Cake

Easter Menu

Oven-Baked Spiral Ham with Raspberry Mustard Glaze

Roast Leg of Lamb with Red Wine Gravy

Roasted Rack of Lamb

Perfect Roast Chicken

Linda’s Famous Broccoli Salad

Cucumber Mango Salad

Spring Appetizers

board:

Charcuterie Board 101

starter:

Classic Deviled Eggs

appetizer:

Smoked Salmon Crostini

dip:

Cheesy Bean Dip

meat-lovers:

Scotch Eggs

snack:

Smoked Salmon Cucumber Bites

Facebook Instagram Pinterest YouTube

Never Miss A Recipe

Subscribe and receive my FREE Portion Planning Cheat!

  • Discover
    • Recipe Index
    • Tools & Gadgets
    • Ingredients
  • Learn
    • Baking Basics
    • Cooking Basics
    • Advanced Techniques
  • Share
    • Holidays
    • Appetizers
    • Party Planning 101
  • Back To Top
  • About
  • Work With Me
  • Privacy Policy
  • Contact
© 2013-2022 Sweet & Savory Site Credits Designed by Melissa Rose Design Developed by Once Coupled Exclusive member of Mediavine Food
Opens in a new window Opens an external site Opens an external site in a new window

Subscribe and Receive My FREE Portion Planning Cheat!