Lemon Blueberry Cake

Hello, friends!

I do apologize for being MIA. Nursing school has gotten even crazier, if you can believe that. I’ve got tons of posts I’m working on. Hopefully they’ll get out to you over the next couple of days 🙂

If you follow me on Instagram (and if you don’t, you should! Here), you know that I baked the most wonderful lemon blueberry cake last week. I originally found the recipe on Pinterest from one of my favorite blogs, Sally’s Baking Addiction. You can find the original recipe here. I only changed a couple of things to suit what I had on hand.

It’s such a great lemon-flavor! The tart cake is well-balanced with pops of sweet blueberries and a delicious cream cheese frosting.

All of my the lovely ingredients. I find it easier when baking to measure everything out ahead of time.

All of my the lovely ingredients. I find it easier when baking to measure everything out ahead of time.

Action shot!

Action shot!


Seriously guys. Delicious perfection.

Seriously guys. Delicious perfection.

Lemon Blueberry Cake with Cream Cheese Frosting


  • Cake:
    • 2 sticks room temperature butter (Kerrygold is my favorite, but I only had just your standard, unsalted butter on hand)
    • 1 1/4 c. granulated sugar
    • 1/2 c. light brown sugar
    • 4 eggs
    • 2 tsp. vanilla extract
    • 1 tbsp. baking powder
    • 1/2 tsp. salt
    • 1 c. buttermilk
    • Zest and juice of 3 large lemons
    • 2 pints of blueberries (I reserved a couple handfuls for decoration) mixed with a tbsp. flour
  • Cream Cheese Frosting:
    •  8 ounces cream cheese (do yourself a favor and get the full fat fun stuff)
    • 1 stick unsalted butter
    • 3 1/2 c. powdered sugar
    • 3 tbsp. heavy cream
    • 1 tsp. vanilla extract
    • Dash of salt


  • Cake:
    • Preheat oven to 350. Spray two cake pans with non-stick spray
    • Beat butter on medium speed until nice and fluffy
    • Add in sugars, and continue to beat until creamed. Don’t forget to scrape down the sides of the bowl as needed!
    • Add eggs and vanilla. Beat until creamed.
    • On medium-low speed, add in powder and salt. Add in flour a little bit at a time. Immediately move on to the next step.
    • Add in lemon juice, zest, and buttermilk. Mix until combined and lump-free.
    • Gently fold in blueberries. Gently, ya’ll.
    • Resist urge to eat batter.
    • Pour into cake pans (batter will be super thick). Bake until toothpick comes out clean. I believe these were in my oven for about a half hour.
    • After the cakes are done, let sit for about 5 minutes. Transfer cakes to a wire rack to cool completely.
    • Allow to cool completely before frosting. You do NOT want to deal with that mess 🙂
  • Cream Cheese Frosting:
    • Beat together cream cheese and butter until totally smooth
    • Slowly add in powdered sugar.
    • Add in heavy cream, vanilla, and salt.

Once the cake has completely cooled, frost to your little heart’s content. If you’d like, you can “make it pretty” by arranging blueberries or lemon slices on top. Just make sure you refrigerate the cake for an hour or so before serving. Otherwise that sucker is going to fall apart. I stored mine in the fridge too. Trust me: it’s moist enough that the fridge totally doesn’t ruin it 🙂


I do love me some cake.

What are some of your favorite indulgences? Let me know below!