Moist Blueberry Cake with Light Lemon Icing

March 22, 2012

I got a bag of frozen blueberries.

Scratch that – I bought a HUGE bag a frozen blueberries to make smoothies with but, turns out I don’t like the texture of their skin in it sooooooo…

I now have a huge bag of frozen blueberries to use!

Of course my first instinct was: Can I make a cake with blueberries? Well of course!

I then asked myself, what kind of icing should I make with this cake? (You have to know that I have been obsessed with lemon for the passed few weeks, I literally put it in everything I make)

Light and fresh Lemon Icing! YES!

Result: AMAZING fresh, light (flavor wise) and delicious cake! I would make this again in a heartbeat! Wait…I might just have to since I have about 5 kilos of blueberries to use!

Blueberry Cake recipe found on :
Lemon Icing recipe from:

  • Course: Dessert
  • Servings: 10
  • Prep. time: 20 min
  • Cook time: 50 min


  • 1/2 Cup of butter, room temperature
  • 3/4 Cup of white sugar + 1 tablespoon
  • 1/4 Teaspoon of salt
  • 1 Teaspoon of vanilla extract
  • 2 large eggs, separated
  • 1 1/2 Cup of all purpose flour + 1 tablespoon
  • 1 Teaspoon of baking powder
  • 1/3 Cup of milk
  • 1 1/2 Cup of fresh or frozen blueberries
  • 3/4 Cup of cream cheese
  • 2 Tablespoon of butter, at room temperature
  • 2 Teaspoon of fresh lemon zest
  • 1/2 Teaspoon of vanilla extract
  • 2 1/2 Cup of icing sugar

Cooking instructions:

  1. Start by making the cake. Preheat oven to 350F. Grease and flour an 8 inch square pan.
  2. Cream 1/2 cup of butter and 1/2 cup sugar until fluffy. Add 1/4 tsp of salt and 1/2 tsp of vanilla. Separate eggs and reserve the whites. Add egg yolks to the sugar mixture; beat until creamy.
  3. Combine 1 1/2 cups flour and baking powder; add alternately with milk to egg yolk mixture. Coat berries with 1 tablespoon flour and add to batter. (if you have frozen blueberries, make sure to thaw them before mixing them in the cake batter, if not, they will make the batter hard and cold and it will be hard for you to mix).
  4. In a separate bowl, beat whites until soft peaks form. Add 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter. Pour into prepared pan. Sprinkle top with remaining 1 tablespoon sugar.
  5. Bake for 50 minutes, or until cake tests done.
  6. To prepare frosting, combine cream cheese, 2 tablespoons butter, lemon zest, 1/2 teaspoon vanilla, and dash of salt in a large bowl. Beat with a mixer at high speed until fluffy. Gradually add powdered sugar; beat at low speed just until blended (do not overbeat). Make sure your cake has completely cooled before icing it.
  • Emma

    Thank you for sharing your lovely recipe! Its definatly going on my “2-bake-list”. I really love blueberry-banana smoothies, if you blend it long enought there shouldnt be that many skin chunks in it ;)
    Greetings from Germany

  • Alex – I Adore Food!

    Ahah thanks Emma! I’ll try blending it for longer! Have a wonderful week end! :)

  • Jcharriss

    I am confused, the recipe calls for an 8″ square pan, yet the photo shows a layer cake.

  • Alex – I Adore Food!

    I made it in a tiny pan (6in) and divided my cake batter in 2 so the pictures would be nicer :)

  • Kristen

     Could I use two 8″ round baking pans…if so would I adjust baking time/temperature? Thanks!

  • CulinarilyCourtney

    Mmmm, this looks wonderful.  After eating blueberry pancakes a few days ago I have been on a blueberry kick and when I saw this cake on foodgawker and also saw your addition of lemon–oh!  Perfect! 

  • Alex – I Adore Food!

    Yes you can! I would test it every 5 minutes starting at 40 minutes in until your stick comes out clean! Enjoy :)

  • Alex – I Adore Food!

    Eheh you won’t regret making this Courtney!! So moist and delicious!!:)

  • Kristen

     Thanks so much!

  • Alex – I Adore Food!

    Anytime :)

  • Oana from dishchronicles

    This looks really awesome. Like a lot awesome. Can’t wait to try.

  • Lynna

    looks delicious! i love blueberries and lemon! ♥

  • Alex – I Adore Food!

    Thanks Lynna! Same here! Such a fresh combination of flavors!!

  • guest

    Did you make 3 separate layers or did you cut one cake?

  • Alex – I Adore Food!

    I this case I made to small cakes (6in pan) and cut 2 layers in each but one was too thin to use so I used 3 of my 4 layers :)

  • Blountpartyof5

    question – could i use cake flour instead of All Purpose?

  • Alex – I Adore Food!

    Yes you Can :) just make sure to use 1 cup + 2tbsp of cake flour for every cup of all purpose flour :)

  • Juliannah35

    Did you use salted or unsalted butter? Making this for easter on sunday! Let you know how it goes.

  • Alex – I Adore Food!

    Unsalted :) yay! Let me know!!

  • Smalz18

    I have a French vanilla cake mix, I would like to use it to make the cake. How would I need to adjust the recipe? Thank you!!

  • Alex – I Adore Food!

    Hi there,
    You can always try to add the blueberries to your cake batter once it has been mixed! Coat the blueberries with flour and mix them in the cake batter right before baking. 1 1/2 cups of blueberries should be enough :) let me know how it goes! As for the icing, one batch should be enough but to be on the safe side, buy enough of the ingredients for double :)

  • Smalz18

    Thanks so much!! I am baking it for Easter so I will let you know how it turns out! Thanks

  • Alex – I Adore Food!

    Great! Let me know! Happy Easter! :)

  • Gretchen Kron Dust

    I am too, two of them! Love to try new recipes for gatherings! Can’t wait! It will come out of my foods to make “board” to foods completed! WOO HOO!

  • Alex – I Adore Food!

    Yayy!!!! :)

  • Carolyn

    I made this cake for our Easter meal, and it was delicious! The lemon and blueberry flavors compliment each other wonderfully. I will say though, I was a little misled by the picture. Did you double the recipe for a layer cake? The recipe calls for an 8 inch square pan, but the picture shows three layers. Just curious. Thanks for a great recipe!

  • Alex – I Adore Food!

    I made 3 layers with a 6in cake pan do it would look prettier on a cake plate :) sorry about that but I’m glad you enjoyed it!! Happy Easter !!!

  • BlountPartyof5

    In the oven now, can’t wait to try it!!

  • Alex – I Adore Food!

    Woohoo!!! You’re going to love it!!!

  • Claire

    My friends and I are in high school and decided it would be fun to make this over the weekend and it was delicious! thanks so much for the post! 

  • Alex – I Adore Food!

    No problem Claire! I’m glad you like it :)

  • Chung-Ah | Damn Delicious

    You don’t see a lot of blueberry cakes around so I’m so glad you made this. It is absolutely gorgeous, and I’m sure the lemon icing goes perfectly with the blueberries. Well done!

  • Alex – I Adore Food!

    Thank you!!!:)

  • Teresahill

    Is the cake suppose to be dense? It tastes good but very heavy…also frosting was very wet and heavy not at all light :(
    What did I do wrong???

  • Alex – I Adore Food!

    The cake is supposed to be quite fluffy. As for the icing, the lightness of it comes with the lemon flavor. You can email me and I can figure out what happen :)

  • Ingrid A Aravena

    I made this cake this week and it turned out amaaazing!!  we have been nibbling at it all week.  def gonna make another one, thanks for the info

  • Alex – I Adore Food!

    Anytime Ingrid!!! :)

  • Kristen

    Would this recipe translate well to cupcakes?

  • Alex – I Adore Food!

    Hi Kristen! Let me try it out this week end and I will let you know but I am sure it would work :)

  • Alex – I Adore Food!

    Hi Kristen! I made the cupcakes this week end and….YES they were fantastic as cupcakes! I will be posting some pics for you soon :)

  • Leah Mastilock

    So yummy! I made this for my daughter’s birthday, blueberries are her fav, and every last piece was eaten up! I posted your link on my blog.

  • Makennawalls94

    Mine was really heavy what did i do wrong? i loved it tho!

  • Alex – I Adore Food!

    Hey! When I say light, I mean light tasting, light flavors :) It is not supposed to be as dense as a pound cake but it’s not as fluffy as a fluffy white cake either. It’s supposed to be in between. Make sure you alternate the flour and the milk. if you want a lighter cake, try adding a bit more milk and a bit more baking powder to the mix. Make sure you are really careful when you fold the egg whites in so it does not deflate them. They help to make the cake fluffier :) Hope this helps and I am happy you liked it :):) I just make this recipe as cupcakes last week end and they were fantastic! YUM!

  • Sarahclements751

    can I do this in a round 9inch cake pan instead? What would some changes be to cook time?

  • Alex – I Adore Food!

    Yes you can! Your cake might be a bit thinner (mine was made in a 6in pan, in two layers) So if you want a thicker cake, make a double batch :) As for the baking time, test it about 5 to 7 minutes earlier than usual to see if it is ready. Since you have a slightly bigger pan, your cake should bake a bit quicker. If it’s not ready, test it every two minutes after, until your toothpick comes out clean :) Enjoy! It’s a great cake for summer!

  • Laurensloan529

    So I’m a little confused. Do you divide the batter into 3 pans (the picture shows 3 layers, bit doesnt address in the directions) and bake or did you just bake one cake and then slice it horizontally to put icing in between the layers?

  • Alex – I Adore Food!

    I used a small 6 in pan and divided it in three so the picture would look better. You can double the recipe and do it with 8in circle pans or you can do it like in the instructions and have one big layer.

  • Jessiegauger

    how many cupcakes would this make? thank you :)

  • Alex – I Adore Food!

    I am pretty sure that it made 12 :)

  • Shari

    Oh Alex, this is fabulous! Made beautiful cupcakes for my mom’s birthday. Thank you!

  • Alex – I Adore Food!

    So good to hear Shari :)
    Thank you!

  • Paloma

    Thank you so much for the recipe,I made it last week and it was amazing, here are some pictures

  • Alex – I Adore Food!

    Hi Paloma!
    Looks amazing! You are very talented and your blog looks beautiful! De donde eres?

  • Heather D

    how do you think this would work covered with fondant? my husband wants a blueberry cake for his birthday in 6 days. I have the fondant ready, Now for the cake. What do you think?

  • Alex – I Adore Food!

    I would add a bit more icing sugar so the icing crusts but I am not sure how well it will hold because of the fat content in the cream cheese. If the fat divides itself from the icing, it might dissolve your fondant a bit. If you do it, try to do it almost right before serving it to make sure it holds well. Take some pictures please :):)

  • Chelsea German

    I am wanting to make this cake for a baby shower for about 50 people, how many times should I double the recipe to feed that many? Also do you think that this cake is dense enough and dry enough to withstand a thicker layer of frosting and decoration? Thanks!

  • Alex – I Adore Food!

    Hi Chelsea!
    This recipe makes a 8in square pan. Check out this chart to plan your cake portions. I always make too much just in case :)
    As for the cake consistency, it’s not a cake made for fondant but you should be fine just decorating it with some thicker icing! :)

  • Cherry Le-Gray

    I also have a bag of blueberries in the freezer so will try this lovely cake recipe.

  • Alex – I Adore Food!

    Let me know how it goes :)

  • Ally

    I want to prepare your recipe ahead of time for a shower I am attending. Do you recommend baking the cakes first and waiting until the day of to make the frosting and frost the cake?

  • Alex – I Adore Food!

    Definetely! Although, how much in advance are you planning on making it? I wouldn’t make it more than a day in advance to make sure you have a moist cake. :)


  • Ally

    I’d love to make the cake Friday evening. The shower is Saturday evening… but I work all day Saturday. How would you approach it? Could the cake be fridgerated?

  • Alex – I Adore Food!

    I would bake the cakes and wrap them very well to keep the moisture and Lear them on the counter. The fridge will make it dry. I would make the icing just before icing the cake to keep perfect consistency. You can leave the cream cheese and butter in the counter to make sure they are at room temp so you don’t waste any time. Hope this helps!

  • Erica

    How long do you bake it if you want cupcakes?

  • Alex – I Adore Food!

    Hi Erica!

    It took about 15-20 minutes for me but start by baking them for 15 minutes and test them every 5 minutes after that until your toothpick comes out clean ( of cakes batter).


  • Mayela Esquivel Stoddard

    if im using a 9 by 13 pan do i need to double the recipe for a double layer

  • Alex – I Adore Food!

    Yes you do :) enjoy Mayela!

  • lucia

    hi quick question would it take longer for a 6 inch pan? its about two inches thick thx!

  • alison

    just baked this recipe.. my house smells wonderful! I cant wait to try it…

  • Anonymous

    Just tried it…the batter before I added the blueberries or the egg white mix was very stiff, and the cake itself has hardly risen :/

  • Anonymous

    Please change the recipe to say this!!!!! Since the recipe was highly rated I didn’t bother to scroll through the comments too far to look for people’s ideas for changes/problems etc, thinking I’d end up with what the picture shows, which was clearly never going to happen with the recipe you’ve given!

  • Alex – I Adore Food!

    Hi there! You would be correct, this cake is not a light a fluffy cake but more of a dense and delicious cake so it won’t double in height and the batter is indeed not very liquidy :)

  • Jodi

    Just wondered if I should drain the blueberry juices that come out when defrosting the blueberries, of if you just dumped it all in? Thx!

  • Alex – I Adore Food!

    I would drain them before but don’t squeeze the juice out :)

  • Jodi


  • Susie Chavelle

    This looks delicious and I will try it this weekend. I’m wondering if crushing the blueberries a bit will make a difference in how the cake turns out.

  • Alex – I Adore Food!

    Hi Susie! Leaving the blueberries intact will make the cake look very nice and will also give you great bursts of flavour when you eat it! I vote to leave them intact :) You could also bake your blueberries for 7-8 minutes in a 350F oven and mix them in your cake that way. The flavour changes a bit when you bake them, it’s quite nice!

  • Delaney

    Do you think if I used frozen strawberries it would change anything other than the taste?

  • Alex – I Adore Food!

    I don’t think so:) let me know how it goes!:)

  • Delaney

    I found half a bag of frozen blueberries! There wasn’t quite enough, so I did a mixed berries type thing; half blueberries, half strawberries and it turned out AMAZING!
    Also, the frosting was delicious but very runny.. I used fat free cream cheese and the whole 8 ounces, could that have made a difference?

  • Lynna

    This cake looks beautiful! I love and adore the flavors of lemon and blueberry!

  • cakecakecake

    what is a cup in grams please?

  • Alex – I Adore Food!

    For the cream cheese, it’s 168.75 grams, for the butter, it’s 113.4 grams, for the white (granulated) sugar, it’s 155 grams, etc. Please check the following link for conversion :)

  • tammy

    I’m thinking of making this for my daughter’s 5th birthday party in a couple of weeks. I usually make a sheet cake in a 9×13 pan. How would this recipe translate to that size?

  • Alex – I Adore Food!

    Hi Tammy! It might be safer to double the recipe for that size of a pan since its quite a bit bigger than the 8×8 I used. :) Enjoy!