Cooking with Toti
cookingwithtoti.com/recipes/lemon-blueberry-cake
Lemon Blueberry Cake with Lemon Cream Cheese Frosting
Soft, fresh, and honestly one of the BEST cakes ever — my kids agree.
Serves
3-layer 8-inch cake
Time
1 hr 30 min
Three soft lemon layers studded with fresh blueberries, frosted with a dreamy lemon cream cheese frosting (with lemon curd folded in), and finished with a glossy lemon curd drip.
Instructions
Cake Layers
- 1
Preheat oven to 350°F (175°C). Line three 8-inch pans.
- 2
Whisk flour, baking powder, baking soda, and salt.
- 3
Rub lemon zest into the sugar (big flavor step!).
- 4
Beat butter, oil, and lemon sugar until light and fluffy, 3–4 minutes.
- 5
Add eggs slowly, mixing well.
- 6
Mix buttermilk, lemon juice, and vanilla.
- 7
Add dry and wet alternately: dry → wet → dry → wet → dry. Mix just until combined.
- 8
Toss blueberries with flour and gently fold in.
- 9
Divide batter and bake 25–30 minutes. Cool completely.
Frosting
- 1
Everything must be room temperature.
- 2
Beat butter and cream cheese until smooth and fluffy.
- 3
Add vanilla paste and powdered sugar to taste.
- 4
Mix in lemon curd until smooth, creamy, and lump-free.
Assemble & Decorate
- 1
Layer cake with frosting between each layer, then cover the whole cake.
- 2
Warm extra lemon curd over a water bath until pourable and spoon over the top for a drip.
- 3
Decorate with fresh blueberries, powdered sugar, and optional rose petals.
Toti’s Tips
- ✓Rub lemon zest into sugar — huge flavor boost.
- ✓Room temp ingredients = smooth, lump-free frosting.
- ✓Don't overmix the batter — keeps it soft and fluffy.
- ✓Lemon curd IN the frosting is a game changer.
- ✓Tastes even better the next day.
- ✓No buttermilk? Add 1 tsp lemon juice to 1 cup milk and let sit 5–10 minutes.
More photos
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