Lemon Blueberry Cake

Hi guys!

I’ve been going on strong on the chocolate lately so I thought a little change wouldn’t hurt. Not that this yummy Lemon Blueberry Cake will get you to lose weight. But that’s not why you’re here, are you? 😉

This Lemon Blueberry Cake is moist and not too heavy. Unless you’d eat a really large piece, which I don’t recommend. That being said, lemon lovers will absolutely LOVE this one. It’s got that rich lemon flavor, balanced with blueberries and a sweeter frosting. It’s not too sweet and not too lemonlike. The perfect cake 🙂

I wasn’t kidding about that really large piece though. As I was making this cake, I didn’t exactly think about the size… Luckily for me I have neighbours who love eating my creations because I managed to get 16 (!) servings out of this cake. So I suggest you make this for a party xD Totally not judging if you want to eat the whole damn thing yourself  by the way 😉

What we need:


  • 460g butter, room temperature
  • 500g granulated sugar
  • 200g light brown sugar
  • 8 eggs, room temperature
  • 2 tablespoons vanilla extract
  • 700g sifted self-raising flour
  • 1 teaspoon salt
  • 480 ml buttermilk
  • zest + juice of 4 medium lemons
  • 400 g blueberries (I used fresh ones but you can also go for frozen ones)
  • 1 tablespoon flour (doesn’t matter what kind)
  • 2 cake pans, 26 cm diameter (or 4 if you have hem)
  • Dr.Oetker baking spray (one of the best things I have in my kitchen)


  • 225g cream cheese, room temperature
  • 115g butter, room temperature
  • 420g confectioners’ sugar
  • 30ml heavy cream
  • 1 teaspoon vanilla extract
  • pinch salt

How to:


  1. Preheat the oven to 180°C.
  2. Grease your cake pans with Dr.Oetker nonstick spray. Set aside.
  3. Beat the butter on high until creamy.
  4. Add both sugars and beat until combined.
  5. Add the eggs and vanilla. Beat on medium speed until everything is completely combined.
  6. In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients.
  7. Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined.
  8. Toss the blueberries in 1 Tablespoon of flour and fold into the batter.
  9. Divide the batter evenly into 2 cake pans.
  10. Bake for about 30 minutes.
  11. Remove from the oven and allow to cool completely before frosting.
  12. Repeat the baking for the remaining 2 cake pans.


  1. Beat the cream cheese and butter together until no lumps remain.
  2. Add confectioners’ sugar, 1 Tablespoon cream, vanilla extract, and salt.
  3. Mix until the mixture becomes creamy.
  4. If you want to cover your cake completely, you need to double this recipe.

Original recipe by Sally’s Baking Addiction

I hope you guys liked this Lemon Blueberry Cake 😀 Let me know how yours turned out by tagging me in your pictures.

Have a delicious day ❤
xxx Sarah

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24 Thoughts

    1. Dank je 🙂 Ik ben zelf eigenlijk niet zo’n citroentaart-fan maar in combinatie met andere smaken vind ik dat altijd wel lekker. Kan je taart nooit té zoet worden vind ik 🙂


        1. Hahahahaha I know that feeling! When I made my first cheesecake ever (raspberry & speculoos) my dad asked me to save him a slice for when he got back from work. That was exactly what I left him: 1 slice xD I did have a little stomachache after that.


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