Easy Lemon Blueberry Cake Recipe (+ tips)

This viral Lemon Blueberry Cake has readers raving: “This is an insanely good cake..I’ve made it three times and it vanishes.” “Amazing!!!!…. it‘s sooooo delicious!!!!!!! Oh my!!!” and “MAKE THIS CAKE….We’ve made it three times now….If you have to bring a cake to an event, make this one. People will be so impressed!”

This cake has earned its fan-favorite status for good reason—each fluffy, ultra-tender bite bursts with juicy blueberries, layered with tangy lemon curd and crowned with bright, velvety lemon cream cheese frosting. Developed by a seasoned baker, this recipe goes beyond the ordinary with proven techniques (like Baking Illustrated’s reverse creaming method), step-by-step photos, and smart tips for a stunning, bakery-worthy dessert every time.

Why you’ll love this Lemon Blueberry cake

The Lemon Blueberry Cake you were all clamoring for after my Instagram Story is here! It is one of my favorite cakes of ALL TIME! After sharing on IG, I dropped some of this cake off at a friend’s who texted, “This cake BLEW our minds.” And I’m pretty sure it will blow all your minds with its irresistible bright, fresh lemon flavor, mega moistness, and silky layers of Lemon Curd and Lemon Frosting.

The ingredients and instructions for this recipe may look long and daunting, but it is very simple and straightforward, so please don’t be intimidated! Because, as my mom always said, “If you can read, you can cook.” And I would add – if it’s a good recipe. I’ve made this a very detailed recipe, including tips and tricks along the way to ensure your success.

Blueberry Lemon Cake Ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

For the cake

Cake flour: This flour is approximately 30 times finer than all-purpose flour. It has a lower protein content (8-9%) than all-purpose flour (10-13%), so it is finer, lighter, and softer, which translates into meltingly tender cake layers that are lighter and softer, with a fine, close crumb. You should be able to find cake flour in the baking aisle with the other flours; otherwise, I’ve included an easy substitution below that I use frequently.
Lemon: Use one fresh lemon because we also need the zest! Microwave the lemon for 15 seconds and be amazed at how much easier it is to juice!
Lemon zest: This adds the concentrated lemon flavor. Make sure not to get the white pith because it is extra bitter.
Blueberries: Use 9 oz. (1 ½ cups) blueberries, which will be tossed with one tablespoon of flour.
Butter: Unsalted is typically best for baked goods so you can add the precise amount of salt. If you only have salted butter, reduce the salt in the recipe.
Milk: Any kind of milk will work but use 2% or whole milk for the moistest cake.
Sugar: Use granulated sugar to let the lemon really shine.
Eggs: In baking, eggs traditionally should be at room temperature. If you forgot to put them on the counter to come to room temperature, submerge them in a bowl of warm tap water for about 20 minutes before mixing into the batter.
Baking powder: This leavening agent helps tenderize the cake and make it rise in the oven. Make sure it is fresh so it works!
Vanilla extract: All desserts need a little oomph of vanilla. The better the quality, the better it tastes, so go as quality as you can.

up close shot of blueberries for easy Lemon Blueberry Cake Recipe

FOR THE LEMON CREAM CHEESE FROSTING

Cream cheese: Use full-fat brick-style cream cheese for best results. Please do NOT use ⅓ less fat because it is much softer and will create a sliding cake.
Butter: You may use either unsalted butter with a pinch of salt or salted butter and omit.
Powdered sugar: I recommend sifting the sugar before making the frosting if it’s been sitting for a bit.
Lemon curd: You will use ¼ cup lemon curd in the frosting to make it extra lemony!
Lemon juice: One tablespoon is used instead of milk to cut through the sweetness of the powdered sugar.
Vanilla: Use quality extract for the best flavor.

For the Lemon Curd

Lemons: For the best zingy and citrusy flavor, use freshly squeezed lemon juice and lemon zest. We will use a full 2/3 cup of freshly squeezed lemon juice, which is approximately equivalent to 3-4 large lemons.
Eggs: Eggs help the curd hold together like pudding. You will need four large eggs and two large egg YOLKS only for a total of 6 eggs in the recipe. This creates the ideal flavor and consistency.
Butter: This is essential to help thicken the curd and makes it super creamy, rich, and decadent with a velvety mouthfeel and subtle buttery flavor. Use unsalted butter or omit the salt in the recipe.
Sugar: It provides the balancing sweetness to the tart lemon juice. Please use only granulated sugar, or the flavor and consistency will be ruined.
Vanilla Extract: Use high-quality ingredients for the best flavor.
Salt: A pinch of salt balances the flavors. Use regular table salt and not anything larger.

How many Lemons do I need for Lemon Blueberry Cake?

As the name implies, we will be using a lot of lemons in this Lemon Blueberry Cake. Each lemon yields approximately 1 tablespoon of lemon zest and 2-3 tablespoons of lemon juice.

•CAKE: 1 tablespoon zest + 2 tablespoons lemon juice = the zest and juice of ONE lemon
•LEMON CURD: 2/3 cup lemon juice = FOUR-SIX lemons
•FROSTING: 1 tablespoon lemon juice = HALF LEMON

TOTAL: 5 ½ – 7 ½ LEMONS plus more if you would like to garnish like I did in my Pink Lemonade Pound Cake.

Tips for picking Lemons

Lemons are pretty straightforward but here’s just a few tips.

Choose lemons with a bright yellow skin.
Choose lemons with a smooth skin.
Choose lemons with a pleasant fragrance.
Choose lemons that are heavy for their size. This means they are extra juicy.
Choose lemons that are not too soft
Choose lemons free of dimpling or wrinkling.
Choose lemons free of any traces of mold.

Typically, a thinner-skinned lemon will yield more juice, while a thicker-skinned lemon will yield more zest. Since we are primarily using lemon juice, I would aim for thinner skinned lemons.

How to Make Lemon Curd

Lemon Curd is one of my favorite foodie items on the planet. Its, thick and lusciously creamy, wonderfully buttery with an intense sweet-tart lemon flavor.

You can use store-bought (which can usually be found near the jams and jellies), but I promise that making your own with my recipe is so easy, tastes 100 times better, contains only pure ingredients, and comes together in less than 10 minutes!

For our recipe, you don’t need a double boiler or to zest a ton of lemons; all you need is lemon juice, eggs, sugar, vanilla extract, and butter – everything we are already using for our Lemon Blueberry Cake! We also make the Lemon Curd while the cake is baking, so it doesn’t take any extra time. So let’s get to it!

1. First, heat the lemon juice in a small saucepan over medium heat until hot but NOT boiling. As soon as the edges start to simmer is when I remove my pan from the heat. We want it hot, but not boiling, or it will cook our eggs upon contact.

2. Next, whisk eggs and egg yolks in a medium bowl then gradually whisk in sugar. Some recipes strictly use egg yolks and I find those curds way too rich. This Lemon Curd recipe uses a combination of eggs and egg yolks and I think you’ll find it the perfect dreamy consistency.

Showing how to make Lemon Curd for Lemon Blueberry Cake by whisking sugar into eggs in a glass bowl

3. Next, whisking constantly, slowly pour the hot lemon juice into the egg mixture. Then, return the mixture to the saucepan and cook over medium heat, stirring constantly, until it is thick enough to cling to your spoon, about 3 minutes. The key here is to whisk constantly and not to use too hot heat. If you know your stove runs hot, then use medium-low heat.

Showing how to make Lemon Curd for Lemon Blueberry Cake by whisking lemon juice into eggs and sugar in a glass bowl

4. Once the Lemon Curd has thickened, immediately remove the pan from the heat and stir in the butter until it has melted, followed by the vanilla and salt.

Showing how to make Lemon Curd for Lemon Blueberry Cake by melting butter in smooth lemon curd in a teal saucepan

5. Finally, strain curd through a fine-mesh strainer/sieve into a small bowl to get rid of any small egg bits, and you have rich, creamy, sweetly tart Lemon Curd. It will thicken as it chills and will also taste even more intensely glorious once chilled.

Showing how to make Lemon Curd for Lemon Blueberry Cake by straining lemon curd in a fine mesh sieve over a glass bowl

6. I like to put my Lemon Curd directly in the freezer to chill more quickly so it can be cool as soon as I’m ready to frost my cakes. So if you plan on frosting your cakes within an hour, then I suggest the freezer route but if you plan on frosting your cakes later, then place your Lemon Curd in the refrigerator.

Up close shot of finished lemon curd for Lemon Blueberry Cake in a glass bowl

How to Make a Lemon Blueberry Cake

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Whisk eggs, milk, lemon juice, lemon extract, and vanilla extract together in a 3-cup (or more) liquid measuring cup. Set aside.

Showing how to make moist Lemon Blueberry Cake by whisking wet ingredients together of eggs, milk, lemon juice in glass measuring cup

Step 2: Toss berries in 1 tablespoon flour so they don’t sink (see above section).

Showing how to make best Lemon Blueberry Cake by mixing blueberries with flour so they don't sink in a white bowl

Step 3: Using a stand mixer fitted with paddle attachment, mix cake flour, sugar, baking powder and salt on the lowest speed until combined, about 20 seconds. With the mixer still running at the lowest speed, add 1 piece of butter at a time and continue to beat until all the butter is added. Increase speed to medium and continue to beat until the mixture resembles coarse meal, with butter bits no larger than small peas.

Showing how to make Lemon Blueberry Cake Recipe by mixing butter into flour until it looks like coarse pebbles

Step 4: With the mixer running on low, add approximately half of the egg mixture to the flour mixture. Increase speed to medium-high and beat until light and fluffy, approximately 60 seconds. Reduce speed to medium-low and add remaining egg mixture and beat until incorporated, about 30 seconds (batter may look slightly curdled.) DO NOT OVERMIX. Add blueberries and lemon zest and gently fold into batter, taking care not to overmix.

Showing how to make Lemon Blueberry Cake by adding blueberries and lemon zest to large metal mixing bowl with batter

Showing how to make Lemon Blueberry Cake with Lemon Curd by gently mixing blueberries into batter with red spatula

Step 5: Divide batter equally between the cake pans, smooth with a spatula and drop a few times on the counter to get rid of air bubbles. Bake at 350°F for 20-25 minutes, or until a toothpick inserted in the center of the cakes comes out with a few moist crumbs, rotating thepans halfway through baking.

Showing how to make Lemon Blueberry Cake with Lemon Curd by smoothing batter in cake pan

Step 6: Using a handheld mixer, beat cream cheese and butter together at medium speed until very creamy. Beat in ¼ cup lemon curd (from chilled Lemon Curd you made), lemon juice, vanilla extract and salt until smooth. Gradually beat in powdered sugar then continue to beat for 2 minutes at medium-high speed until smooth and fluffy.

a collage showing how to make lemon blueberry cake frosting by 1) beating butter and cream cheese together, 2) adding powdered sugar, 3) beating until smooth, thick and creamy

Step 7: Cut cakes in half horizontally using a long serrated knife to create 4 even layers.

Showing how to cut Lemon Blueberry Cake by slicing it horizontally in half with a serrated knife

Step 8: Place 1 layer, cut side up, on a serving plate or cake pedestal , then evenly top with a generous amount of Frosting (about a heaping cup). Top with 2nd cake layer and evenly spread with half of the chilled Lemon Curd. Add a third layer and evenly top with Frosting (heaping cup). Add the final Cake Layer, then frost the top and sides of the cake with the remaining frosting. Spread the remaining Lemon Curd evenly on top of the cake. Decorate if desired with blueberries. (My blueberries are garnished with powdered sugar.)

Frosting Lemon Blueberry Cake with Lemon Curd on a white cake pedestal

Lemon Blueberry Cake Recipe Tips & Tricks

There are a few components to this recipe, but each step is simple and shouldn’t be overwhelming. As always, I suggest reading the recipe thoroughly and gathering your ingredients. I’ve also included some tips and tricks (and the whys behind them) so you can create perfectly successful Lemon Blueberry Cake every time.

Lemon Curd Tips

Start the lemon curd first: The lemon curd needs 2 hours to chill before use, so if you’re in a time crunch, make it first so you can refrigerate it as soon as possible. If you have more time, then make it while your cake is baking or cooling. I typically do the latter and then refrigerate both the cakes and lemon curd until the next day.
Stir constantly: Be patient, and don’t stop stirring until the curd is removed from the heat. Stirring the curd evenly distributes the heat, otherwise the eggs will scramble. Take extra care that you alternate or switch to a rubber spatula to better scrape the sides, bottom, and corners of the pan, where the eggs can hide, cook and scramble.
Thicken the lemon curd enough: You’ll know the lemon curd is done when it’s the consistency of pourable pudding and registers 180°F on an instant-read thermometer. A thermometer is so helpful for this and eliminates all of the guesswork!

Cake Tips

Use room temperature ingredients: Room temperature ingredients help the emulsion be more successful between the butter, sugar and eggs, or in other words, they will mix much easier together (so it’s harder to overmix and over-activate the gluten) and whisk to a higher volume which results in a softer cake with maximum volume.
Room temperature eggs hack: Add warm (not hot) tap water to a bowl then add eggs (still in their shells) for at least 20 minutes.
Don’t microwave your butter: It is essential that the butter be softened at room temperature and not microwaved because we want soft but not warm butter. Also, don’t forget to slice your butter before softening – it’s much easier this way!
Don’t pack the flour: Whenever you measure flour, don’t scoop it into the flour bag/container or else the flour will compress; packed flour yields denser, drier cakes. Rather, scoop the flour into a measuring cup and then level.
Beat the batter until fluffy: Make sure to beat the flour with half of the egg mixture until fluffy in order to aerate the batter, otherwise your cakes won’t rise in the oven.
Don’t overmix your cake batter: At the opposite end of the spectrum, don’t overbeat once you add the second half of the egg mixture or you cake can be dense, tough and dry cake.
Divide the cakes evenly: I use a kitchen scale to measure each pan and adjust as needed. This will create even cakes with the most even layers.
Don’t overbake: You can tell if your cake is done when the top springs back lightly to the touch and a toothpick inserted in the center comes out with a few moist crumbs but not wet batter. If you overbake it, then the cake will be dry.
Let the cakes cool completely before slicing: Time permitting, pop your cooled cakes in the freezer for 30 minutes to help them firm up. This makes slicing a breeze and makes them far less crumbly.

Frosting Tips

Let the cakes cool completely before slicing: Time permitting, pop your cooled cakes in the freezer for 30 minutes to help them firm up. This makes slicing a breeze and makes them far less crumbly.
Don’t microwave the cream cheese or butter: For the frosting, use cream cheese and butter softened at room temperature, to room temperature. If you soften either in the microwave, your frosting will be runny and create a wobbly mess.
Thicken the frosting as needed: If your frosting is too thin or runny, pop it into the refrigerator for 15 minutes to thicken up, rather than adding additional powdered sugar which can make it too sweet.
Don’t skip chilling before slicing: Due to the lemon curd, the cake is much easier to slice when chilled, otherwise, the cake can fall apart/layers squeeze out, under the pressure of the knife.

Blueberry Lemon Cream Cake FAQs

Can I use frozen blueberries?

Yes! You can use either fresh or frozen blueberries for this Lemon Blueberry Pound Cake. If you are using frozen blueberries, do NOT thaw them first, but still coat them in flour as described below.

How to keep blueberries from sinking in cake

To prevent the blueberries from sinking completely to the bottom of the Lemon Blueberry Cake Batter, we toss them with one tablespoon of flour, just enough to give them a light coating. The flour helps the blueberries cling to the batter and absorbs some of the juices released by the blueberries.

This flour method works particularly well with frozen blueberries because the flour adheres to them more effectively. I always use fresh blueberries; however, and as gravity would have it, many of the blueberries still end up closer to one end of the pan. Nevertheless, the flour does help. So, no matter where your blueberries end up, I wouldn’t worry too much about it because we are going to be layering our cake and eating them all in one bite anyway.

Why use the reverse creaming method?

This mixing method differs wildly from the traditional method of creaming butter and sugar and is the same method I used in my pillowy soft Coconut Cake and White Cake With Cranberry Frosting. This method comes from Baking Illustrated, which conducted dozens of experiments to find the best mixing method. They found that instead of creaming the butter and sugar as usual, if you work the butter into the flour and then whisk in the liquid ingredients, you don’t get an over-glutenized cake that can be dry and riddled with small holes, but instead achieve a wonderfully velvety, soft, moist, tender cake.

Looking for More Spring Cake Recipe?

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Lemon Poke Pound Cake
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Carrot Cake with Pineapple Cream Cheese Frosting
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©Carlsbad Cravings by CarlsbadCravings.com

Servings: servings

Total Time: 1 5

Prep Time: 40

Cook Time: 25

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Ingredients

Cake

9 oz. (1 ½ cups) blueberries + 1 tablespoon flour
4 large eggs at room temperature*
1/3 cup milk (anything but nonfat) at room temperature**
2 tablespoons lemon juice at room temperature
2 teaspoons vanilla extract
1 teaspoon lemon extract (may sub 2 tsps lemon zest)
2 cups cake flour
1 1/2 cups granulated sugar
2 teaspoons baking powder
3/4 teaspoon salt
16 tablespoons unsalted butter cut into 16 pieces, softened at room temperature
1 tablespoon lemon zest

Lemon Curd (May use store bought)***

2/3 cups lemon juice. hot but not boiling
4 large eggs
2 large egg yolks
1 cup granulated sugar
6 tablespoons unsalted butter cut into ½ inch cubes (chilled)
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Lemon Cream Cheese Frosting

12 oz. cream cheese softened to room temperature****
1 cup unsalted butter softened to room temperature****
1/4 cup lemon curd* recipe included below
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
pinch of salt
3 1/2 cups powdered sugar

Instructions

Cake

Preheat oven to 350 degrees F. Line the bottom of two 9-inch cake pans with parchment paper. Spray with nonstick cooking spray WITH flour or butter and flour pans.
Whisk eggs, milk, lemon juice, lemon extract, and vanilla extract together in a 3-cup (or more) liquid measuring cup. Set aside.
Add blueberries to a medium bowl and toss with 1 tablespoon flour. Set aside.
Using a stand mixer fitted with paddle attachment, mix cake flour, sugar, baking powder and salt on the lowest speed until combined, about 20 seconds. With the mixer still running at the lowest speed, add 1 piece of butter at a time and continue to beat until all the butter is added. Increase speed to medium and continue to beat until the mixture resembles coarse meal, with butter bits no larger than small peas.
With the mixer running on low, add approximately half of the egg mixture to the flour mixture. Increase speed to medium-high and beat until light and fluffy, approximately 60 seconds. Reduce speed to medium-low and add remaining egg mixture and beat until incorporated, about 30 seconds (batter may look slightly curdled.) DO NOT OVERMIX. Add blueberries and lemon zest and gently fold into batter, taking care not to overmix.
Divide batter equally between the cake pans, smooth with a spatula and drop a few times on the counter to get rid of air bubbles. Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted in the center of the cakes comes out with a few moist crumbs, rotating pans halfway through baking.
Cool the cakes in pans for 10 minutes then remove cakes to a wire rack and let cool completely before cutting. While the cakes are cooling make Lemon Curd (recipe below).

Lemon Curd

OFF HEAT, whisk eggs and egg yolks in a medium saucepan, then gradually whisk in sugar. Whisking constantly, slowly pour hot lemon juice into the egg mixture. Cook over medium heat (medium-low if you know your stove runs hot), stirring constantly, until it reaches the consistency of pourable pudding (it will thicken more as it chills), 170 degrees F.
Immediately remove pan from heat and stir in butter until melted, followed by vanilla and salt. Strain curd through a fine-mesh strainer/sieve into a small bowl. (Curd will thicken as it chills). Press plastic wrap directly on surface of curd and let it chill completely. You can either place Lemon Curd in the freezer for up to one hour to chill if using as soon as your cakes are cool or in the refrigerator if using later than one hour. **You will use ¼ Lemon Curd in the Lemon Cream Cheese Frosting and the rest as specified in frosting your cake.**

Frosting

Using a handheld mixer, beat cream cheese and butter together at medium speed until very creamy. Beat in ¼ cup lemon curd (from chilled Lemon Curd you made), lemon juice, vanilla extract and salt until smooth. Gradually beat in powdered sugar then continue to beat for 2 minutes at medium-high speed until smooth and fluffy. If frosting is too thick then you can beat in 1 teaspoon milk at a time until you’ve reached desired consistency. If frosting is too runny, then refrigerate until more set.

Assemble

Cut cakes in half horizontally using a long serrated knife to create 4 even layers. Place 1 layer, cut side up, on a serving plate or cake pedestal then evenly top with a generous amount of Frosting (about a heaping cup). Top with 2nd cake layer and evenly spread with half of the chilled Lemon Curd. Add third layer and evenly top with Frosting (heaping cup). Add final Cake Layer then frost top and sides of cake with remaining frosting. Evenly spread remaining Lemon Curd on top of cake, Decorate if desired with blueberries. (My blueberries are garnished with powdered sugar.)

Chill then Slice

Refrigerate the cake for 30-45 minutes to firm up before slicing, or better yet, pop it in the freezer if you have time for it to thaw after being sliced. Best served at room temperature.

Store

The frosted cake should be covered with an inverted bowl or cake cover and refrigerated. Bring cake to room temperature before serving.

Notes

*To quickly bring eggs to room temperature, add whole eggs to a bowl of warm water for 20 minutes or so.
** To quickly bring milk to room temperature, microwave for 10 seconds or so until warm but NOT hot.
***You can use store bought Lemon Curd. You will need 2 cups. You can make Lemon Curd up to one week in advance and store in the refrigerator.
*****These ingredients MUST be brought to room temperature and NOT microwaved in order for the frosting to be a success and not be runny. If your frosting is runny then you can refrigerate to thicken up before frosting your cake.
****The cake layers can prepared one day in advance. Let the layers cool completely then wrap each layer tightly in plastic wrap and store in the refrigerator.

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57 Comments

Shari S says

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Hi! This sounds incredible and the reviews are great! I’d like to make this for Easter. Can this be made a day ahead? Thank you!

- Jen says
  
  at
  
  Absolutely!
  
Lindsay Pham says

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Can the cakes be made ahead of time and frozen till the day before use?

- Jen says
  
  at
  
  Absolutely!
  
Giulia Brooks says

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If you haven’t figured this out already, after all these reviews: THIS IS A GOOD CAKE. We had extra icing (so good!), and didn’t cook the curd long enough for it to really firm up. It just made for a slippery cake, and a little wonky. No one cared. It was so delicious and unique! Making it again tomorrow. I’d like to make one and a half cakes, so that I could use three whole layers instead of having to cut any cakes in half. Plus, it would be a taller and REALLY spectacular? Jen, would that work? Or should I just stick with what works, lol. You are my favorite food blogger!

- Jen says
  
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  Thank you! I’m so glad that it was a winner, wonkiness and all! I haven’t tried it, but you can definitely experiment!
  
Giulia Brooks says

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MAKE THIS CAKE. Even if you aren’t fond of blueberries or lemon. It is amazing.

We’ve made it three times now. The second time we made it, I doubled/made another batch so that I wouldn’t have to cut the cakes in half (top-to-bottom), as it is always difficult for me. Also, I thought it would make a huge and spectacular cake. Don’t do it. I think the cake was too dense, and it’s just overkill. Stick with her recipe.

The last time we made it, I didn’t have time to make the lemon curd. My daughter found a Jell-O product that “acts” as curd. I required egg yolks, sugar and water. Can’t remember what it is called, but it was easy for her to find. It worked very well, although daughter said it wasn’t as good.

If you have to bring a cake to an event, make this one. People will be so impressed!

Jen, I’ve tried many of your recipes and you never disappoint!

- Jen says
  
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  Thank you so much, Giulia, what a glowing review!! I am so happy you love this cake and are enjoying my recipes!
  
Robyn says

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Hi Jen,

Do you think the cake would work out okay if I used a really good commercial lemon curd (like Stonewall Kitchen)? I have RA, and have begun looking for tricks and cheats to lessen my hands-on time. This cake looks so amazing that I will slog through if need be, but a shortcut would be amazingly helpful.

- Jen says
  
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  Hi Robyn! I’m sorry to hear about your RA. Yes you definitely can use store bought lemon curd for this cake! I hope you love it!
  
Em says

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Can you please provide a weight for the flour? Depending on the baking site you use, a cup of flour can weigh between 120 and 140 grams. In your hands, how much does a cup of flour weigh? I don t want to end up with a stodgy bake and waste any ingredients!
Thank you!

- Jen says
  
  at
  
  Sure! It will be 240 grams of flour (2 cups). I hope that helps and that you love it!
  
Rebecca says

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Can the curd and buttercream be made in advance? Will baking the cakes and freezing up to a week be good?

- Jen says
  
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  Hi Rebecca! Thank you for your interest in this recipe! You can make the lemon curd and the buttercream in advance and freeze the cake in airtight container once it’s cooled! I hope that helps and that you love it!

See More Comments

Why you’ll love this Lemon Blueberry cake

Blueberry Lemon Cake Ingredients

For the cake

FOR THE LEMON CREAM CHEESE FROSTING

For the Lemon Curd

How many Lemons do I need for Lemon Blueberry Cake?

Tips for picking Lemons

How to Make Lemon Curd

How to Make a Lemon Blueberry Cake

Lemon Blueberry Cake Recipe Tips & Tricks

Lemon Curd Tips

Cake Tips

Frosting Tips

Blueberry Lemon Cream Cake FAQs

Looking for More Spring Cake Recipe?

WANT TO TRY THIS RECIPE?

PIN IT to your recipe BOARD TO SAVE FOR LATER!

FIND ME ON PINTEREST FOR MORE GREAT RECIPES! I AM ALWAYS PINNING :)!

Tools Used in This Recipe

Lemon Blueberry Cake Recipe

Save This Recipe To Your Recipe Box

Ingredients

Cake

Lemon Curd (May use store bought)***

Lemon Cream Cheese Frosting

Instructions

Cake

Lemon Curd

Frosting

Assemble

Chill then Slice

Store

Notes

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