Lemon Snacking Cake with Blueberry Frosting

A wonderfully tangy lemon cake topped with sweet fresh blueberry frosting.

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Blueberries and lemon.

A perfect summertime flavor combination.

Two fruits busting with flavor.

One subtle and sweet; the other bold and tangy.

Definitely a match made in heaven!

Lemon Blue Cake-11

This recipe starts with a simple lemon snacking cake.

It’s dense and full of lemon flavor; it can really be eaten on its own!

However, to take this cake to a whole new level, whip up some fresh blueberry buttercream frosting.

The frosting is creamy and sweet, and complements the tangy cake.

To finish, top the cake with some fresh blueberries and pretty sprinkles.

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This cake is easy to make.

Stunning to look at.

And even better to eat.

It’s a perfect summertime dessert!

Lemon Blue Cake-7

Lemon Snacking Cake with Blueberry Frosting

  • Servings: 16
  • Difficulty: easy
  • Print

By: Sheila | Sweet Baked LifeLemon Blue Cake-7 Tumb


For the Cake:

  • 2-1/2 cups all-purpose flour
  • 1-1/2 cup granulated sugar
  • 1 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Zest from 2 lemons
  • 1/2 cup (1 stick) unsalted butter, melted & cooled
  • 3/4 cup milk (I used Almond Milk)
  • 1/4 cup lemon juice
  • 1/2 teaspoon pure vanilla extract
  • 2 large eggs

For the Frosting:

  • 2-4 tablespoons blueberry puree (see instructions below)
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 4-5 cups confectioners sugar
  • 1/2 teaspoon pure vanilla extract
  • Sprinkles and fresh blueberries for topping (optional)


For the Cake:

  1. Heat your oven to 350 degrees. Prepare a 13 x 9-inch baking pan with cooking spray and set aside.
  2. Into a large bowl of an stand mixer, add the flour, sugar, baking soda & powder, salt and lemon zest and mix on low speed until combined.
  3. Into a separate small bowl, add the butter, milk and lemon juice and vanilla extract and whisk until combined.
  4. With the stand mixer on low speed, slowly add the wet ingredients and mix until incorporated. Then turn the mixer to medium speed, add the eggs, one at a time, and mix until fully incorporated and the batter is smooth.
  5. Pour batter into prepared pan and bake for 35-40 minutes or until toothpick inserted in center comes out clean. Cool completely on a wire rack.

For the Frosting

  1. To make the blueberry puree: Put about 1 – 1-1/2 cups blueberries (fresh or frozen) into a blender or food processor and pulse for about 2 minutes, until smooth. As a note, you will not need to use all of the blueberry puree, but you need enough so your blender will pulse the blueberries into a puree. You can use the remaining blueberry puree in a smoothie or topping on your ice cream or oatmeal.
  2. Into a large bowl of a stand mixer, add the butter and beat on high speed for 5 minutes until fluffy. Then add 2 tablespoons of the blueberry puree and beat until well incorporated. Add the vanilla and continue beating. With the mixer on low speed, slowly add the confectioners sugar (1 cup at a time) and then turn the mixer to high-speed and beat for 5 minutes. If you need the mixture thinner, add more blueberry puree – 1 teaspoon at a time, or more confectioners sugar, until you get the creamy consistency you want. Be sure not to add to much blueberry puree or your frosting will break and become a big mess – and you will have to start over again!
  3. Scoop the frosting on the cooled cake and spread to an even layer using an offset spatula. Top with sprinkles and a few blueberries. Slice into pieces and enjoy. Keep remaining cake covered and stored in refrigerator.

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Why not get up early one morning and bake this beautiful Lemon Snacking Cake with Blueberry Frosting so you can have a delightful dessert tonight!




{Cake adapted from Crazy for Crust | Frosting adapted from Barefoot in the Kitchen}


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