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This Lemon Blueberry Cake is Divine!

Lemon Blueberry Cake

yield: 8 SERVINGS

prep time: 20 MINUTES

cook time: 40 MINUTES

total time: 60 MINUTES

Ingredients

Ingredients for Cake Batter:

  • 1 boxed white cake mix
  • 1 cup flour + 2 tablespoons for the blueberries
  • 1 cup sugar
  • 1 tablespoon cornstarch for the blueberries
  • 1 cup sour cream
  • 1 cup water
  • ⅓ cup freshly squeezed lemon juice
  • 4 egg whites
  • 2 tablespoons vegetable oil
  • 1 ½ cups blueberries
  • 1 tablespoon lemon zest

Ingredients for Blueberry whipped cream cheese frosting:

  • 4 cups cool whip
  • 16 oz. cream cheese ( 2 boxes )
  • 1 cup powdered sugar
  • ¼ cup pureed blueberries
  • 1 tablespoon lemon zest

Directions

1

Preheat the oven to 350 degrees. Spray your 9-inch cake pans with a non-stick oil or cake releaser. This will help the cake from sticking.

2

In a large bowl, add all dry ingredients (set aside 2 tablespoons of flour and 1 tablespoon of cornstarch; we'll be using this later on). Whisk together and set aside.

3

In a large bowl, add all your wet ingredients and mix with your handheld or stationary mixer for 2 minutes. This will make a frothy texture.

4

Slowly add your dry ingredients to your frothy mixture and mix until you have a creamy cake batter.

5

Grab a medium-size bowl and add your blueberries, 1 tablespoon cornstarch, and 2 tablespoons of flour. Toss to coat the blueberries.

6

Spoon the blueberries out and into your cake batter. Gently fold in your blueberries to the cake batter and set aside.

7

Pour cake batter into both cake pans. Fill just before the top as this recipe does not rise as much.

8

Place in oven at 350 degrees for 40 minutes or until edges are lightly browned. To make sure the cake is done, take a toothpick and insert it in the middle of the cake. If it comes out clean, it is done. Let cake cool completely before adding frosting.

9

For the Frosting:

While the cake is cooling, in a large bowl add cream cheese and powdered sugar. Beat with a handheld mixer for about 2 minutes until the mixture is creamy.

10

Add the cool whip to the cream cheese mixture and beat for another 2 minutes until everything is whipped.

11

In a food processor, add 1 cup of blueberries and puree for 1 minute. Add ¼ cup of your blueberry puree to your frosting and stir. This will infuse the blueberry color and taste into the frosting.

12

Fold in 1 tablespoon of lemon zest to finish off the frosting.

13

Now it’s time to put your cake together.

Place a small dollop of frosting on your plate or cake stand (to help prevent the cake from sliding around).

14

Add your first layer of cake to your stand. Next, cover the top of the first layer of cake with about a ½-inch of frosting (to create the middle layer of frosting).

15

Add the next layer of cake. Cover your cake with the rest of the frosting. Top the cake with some lemon zest and blueberries if you like and you are done.

16

Refrigerate until you are ready to serve.

Brought to you by Hip2Save.
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15 Comments
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4.8 / 5 ratings
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Lemon blueberry cake plated and ready to serve

Looking for an instant classic in the kitchen? There are countless versions of your typical lemon blueberry cake, but this divine lemon blueberry cake recipe will be a stand out just because of the frosting alone. Even if you’re new to baking, you’ll still impress guests with this delicious dessert!

The combination of citrus from the lemon and the sweetness from the blueberry give this cake a perfect balance. Because you’re adding blueberries to the whipped frosting, you won’t have that puckered sour lemon face that comes with most lemon desserts. Give this light and fluffy cake a try (your family and friends will want more)!

Closeup of a slice of lemon blueberry cake

Hip Tips:


  • Add flour and cornstarch to your fresh blueberries to keep them from sinking to the bottom of your cake pan. The cornstarch helps keep the cake moist, plus it provides a soft texture to the cake that flour might take away.


  • Make sure your dairy ingredients are at room temperature. This ensures everything mixes together well. So while preparing your cake, go ahead and set out the cream cheese for your frosting.


  • Since other great cake recipes in our desserts section use sour cream, we’re using it in this recipe as well. Sour cream, along with the added cornstarch, helps keep this cake moist and cuts down on the strong citrus from the lemon.

blueberries after tossing lightly with flour

Adding blueberries to the cake batter


Print

Lemon Blueberry Cake

yield: 8 SERVINGS

prep time: 20 MINUTES

cook time: 40 MINUTES

total time: 60 MINUTES

Delicious, moist cake with blueberry whipped cream cheese frosting.

Ingredients

Ingredients for Cake Batter:

  • 1 boxed white cake mix
  • 1 cup flour + 2 tablespoons for the blueberries
  • 1 cup sugar
  • 1 tablespoon cornstarch for the blueberries
  • 1 cup sour cream
  • 1 cup water
  • ⅓ cup freshly squeezed lemon juice
  • 4 egg whites
  • 2 tablespoons vegetable oil
  • 1 ½ cups blueberries
  • 1 tablespoon lemon zest

Ingredients for Blueberry whipped cream cheese frosting:

  • 4 cups cool whip
  • 16 oz. cream cheese ( 2 boxes )
  • 1 cup powdered sugar
  • ¼ cup pureed blueberries
  • 1 tablespoon lemon zest

Directions

1

Preheat the oven to 350 degrees. Spray your 9-inch cake pans with a non-stick oil or cake releaser. This will help the cake from sticking.

2

In a large bowl, add all dry ingredients (set aside 2 tablespoons of flour and 1 tablespoon of cornstarch; we'll be using this later on). Whisk together and set aside.

3

In a large bowl, add all your wet ingredients and mix with your handheld or stationary mixer for 2 minutes. This will make a frothy texture.

4

Slowly add your dry ingredients to your frothy mixture and mix until you have a creamy cake batter.

5

Grab a medium-size bowl and add your blueberries, 1 tablespoon cornstarch, and 2 tablespoons of flour. Toss to coat the blueberries.

6

Spoon the blueberries out and into your cake batter. Gently fold in your blueberries to the cake batter and set aside.

7

Pour cake batter into both cake pans. Fill just before the top as this recipe does not rise as much.

8

Place in oven at 350 degrees for 40 minutes or until edges are lightly browned. To make sure the cake is done, take a toothpick and insert it in the middle of the cake. If it comes out clean, it is done. Let cake cool completely before adding frosting.

9

For the Frosting:

While the cake is cooling, in a large bowl add cream cheese and powdered sugar. Beat with a handheld mixer for about 2 minutes until the mixture is creamy.

10

Add the cool whip to the cream cheese mixture and beat for another 2 minutes until everything is whipped.

11

In a food processor, add 1 cup of blueberries and puree for 1 minute. Add ¼ cup of your blueberry puree to your frosting and stir. This will infuse the blueberry color and taste into the frosting.

12

Fold in 1 tablespoon of lemon zest to finish off the frosting.

13

Now it’s time to put your cake together.

Place a small dollop of frosting on your plate or cake stand (to help prevent the cake from sliding around).

14

Add your first layer of cake to your stand. Next, cover the top of the first layer of cake with about a ½-inch of frosting (to create the middle layer of frosting).

15

Add the next layer of cake. Cover your cake with the rest of the frosting. Top the cake with some lemon zest and blueberries if you like and you are done.

16

Refrigerate until you are ready to serve.

Brought to you by Hip2Save.

closeup of the baked, frosted, blueberry lemon cake with a slice out of it

This cake is to die for!

It’s so good, it’s hard to eat only one piece. Make sure to share, so you can exercise a little self-control. Enjoy!


Check out this delicious blueberry cheesecake dessert!

Join The Discussion

Comments 15

  1. Mrs BK

    Looks beautiful!

  2. Keepin’ It Green

    Wow! That looks really good!

    • Jennifer (Hip Sidekick)

      Looking yummy to me, too!

  3. gege1804

    That does look grear!

  4. tipaye

    Yum…thanks! 🙂

  5. Amanda

    Wow! I’m saving this to try!

    • Jennifer (Hip Sidekick)

      Let us know what you think after you make it, Amanda!

  6. Alice

    I’m curious what you do with the 3/4 cup of left over blueberry purée? Is there a reason you call for a full cup of blueberries but only use 1/4 cup to blend into the frosting? Do you add a thin layer of the remaining purée between the layers (on top) of frosting?

    • Julie L.

      I think when the 1 cup of blueberries is pureed it is condensed down to make 1/4 cup of blueberry puree total.

    • jen s.

      You are not pureeing all of the blueberries in the recipe. It is confusing though because she doesn’t say how much to puree to yield the 1/4 cup. That would be nice to know.

    • jen s.

      Sorry, Julie is right. The instructions do say that the 1 cup yields 1/4 cup pureed.

  7. Norma

    OMG I’m going to try this recipe! Yum!!!

  8. Deborah

    Have you tried using frozen blueberries? Do they work? You could make it all year if so.

    • Jennifer (Hip Sidekick)

      I have not done it personally, but yes you could use frozen. Make sure you still throw in the flour to absorb the extra liquid you may have. Just use the same amount frozen as fresh listed in the post. Let us know how it does for you, Deborah!

  9. Kriz

    I made this last night and it is AMAZING! Thank you for sharing your recipe!

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