Fresh citrus and juicy berries combine in this simple yet stunning blueberry lemon cake, perfect for spring celebrations. Topped with creamy frosting, toasted coconut, and fresh berries, it’s the kind of dessert that makes everyone at the table smile with delight.
This recipe shines because the bright, zesty lemon perfectly balances the sweet blueberries and rich buttercream frosting. Toasted coconut adds a wonderful crunch and nutty flavor that turns a simple cake into something truly special.
While this cake looks impressive, it is actually quite straightforward to make. It uses basic ingredients you probably already have in your pantry. The frosting is particularly forgiving—no professional piping skills are required!
The casual elegance of the toasted coconut and scattered berries means it doesn’t need to look perfect to be beautiful. And you can easily substitute a store-bought frosting if you prefer – I won’t tell!
The cake is sweet but not overwhelmingly so, with just enough tartness from the lemon to keep everyone coming back for seconds. It’s ideal for Easter Sunday, spring birthdays, or any occasion that calls for something extra special.
I’ll walk you through each step, sharing all my tips and tricks for getting that perfect balance of lemon and blueberry in every bite. Whether you’re an experienced baker or just starting out, this foolproof recipe will always give you excellent results.
Looking for more blueberry desserts? I adore blueberries, so I have lots! Try blueberry cherry cobbler, blueberry milkshakes, blueberry zucchini bread, or air fryer blueberry muffins.
Ingredient Notes
For exact amounts needed see the recipe card below
- Blueberries: While fresh blueberries are ideal (especially for the topping), you can use frozen ones in the batter. Just drain them well to avoid excess moisture.
- Lemon: You’ll need one large lemon for the cake and frosting. We’re using the zest and juice, so nothing goes to waste.
- Butter
- Sugar
- Eggs
- Milk
- Flour
- Baking Powder: This recipe uses a lot of baking powder to give this cake its perfect rise and light texture.
- Salt
- Coconut: For the buttercream topping, you can use either sweetened or unsweetened coconut or mix them.
- Powdered sugar
How to Make Blueberry Lemon Cake Recipe
- Preheat your oven to 350 degrees F. Prepare your 9×13-inch baking dish by spraying it with oil and dusting it with flour.
- Zest and juice your lemon.
- To make the cake batter, start by creaming the softened butter. Gradually beat in sugar until light and fluffy. Then add eggs one at a time, beating well after each.
- Mix the dry ingredients (flour, baking powder, salt) in a separate bowl. Add the flour mixture alternately with the milk to the butter mixture. Stir in lemon juice and zest.
- Toss 2½ cups of blueberries with one tablespoon of flour. The flour helps prevent them from sinking to the bottom during baking. Gently fold the flour-coated blueberries into the batter.
- Pour the cake batter into your prepared pan. Bake for 20-25 minutes. You’ll know it’s done when a toothpick comes out clean. Let it cool completely on a rack before frosting.
- Toast the coconut in a pan until lightly golden. Watch it carefully; coconut can burn quickly.
- Then, beat the butter and powdered sugar together. Add the reserved lemon juice and mix until smooth. If you need more liquid, add milk.
- Spread the frosting over the cooled cake. Sprinkle it with toasted coconut and remaining lemon zest. Add more fresh blueberries on top.
Serving Ideas
This blueberry lemon cake is so versatile that you’ll find yourself making it for all sorts of occasions! I love making it for Easter because the vibrant golden yellow and deep purple berries remind me of blooming flowers and sunshine.
It is also an excellent choice for summer potlucks, where it never fails to disappear quickly. The combination of fresh blueberries and bright lemon makes it perfect for warm-weather gatherings. I’ve found it pairs beautifully with a cup of hot coffee or tea for brunch.
How to Store
Store the cake in an airtight container at room temperature for 3 days. Avoid pressing plastic wrap directly onto the frosting, as it can stick.
I don’t recommend freezing this cake since the fresh blueberries and coconut topping won’t maintain their nice texture after thawing. Besides, it’s so quick to make that you’re better off baking a fresh one when the craving hits!
Tips & Tricks for the Perfect Blueberry Lemon Cake
Be sure to check out the step by step instructions
- Make sure your eggs and butter are at room temperature before starting. I usually take my ingredients out about an hour before I start baking.
- Don’t skip coating your blueberries in flour—this prevents them from sinking to the bottom of the cake during baking.
- Fresh blueberries are ideal, but frozen ones can work in a pinch for the cake batter. Just make sure to drain them really well and pat them dry. However, I always recommend using fresh blueberries for the topping – they look prettier and have a better texture.
- When you’re alternating the flour mixture and milk, mix just until combined. I usually mix on low speed and stop as soon as I don’t see any more flour streaks.
- If you are looking for shortcuts, you can use store-bought frosting. Stir the lemon juice and lemon zest into the buttercream, and you are good to go.
Reader Questions
Yes! The cake can be stored in an airtight container for up to 3 days. Just make sure it’s completely cool before you store it.
I know three tablespoons seems like a lot. But this amount is correct and gives the cake its perfect texture and rise.
I have only made this in a 9×13-inch pan. I haven’t tested it with other sizes, and changing the pan size could affect the baking time and the texture of the final cake.
Watch your coconut carefully – it can go from perfectly toasted to burnt in seconds! You want it just barely golden brown. I always stay right by the stove when I’m toasting coconut because I’ve learned the hard way how quickly it can burn.
Absolutely! While I love the extra texture and flavor it adds, the cake is still delicious without it.
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Blueberry Lemon Cake Recipe
Ingredients
Cake Ingredients:
- 2 sticks butter softened
- 3 cups flour
- 2 cups sugar
- 4 eggs
- 1 cup milk
- 3 tablespoons baking powder *see notes
- 1/2 teaspoon salt
- 1 lemon zested and juiced
- 2 ½ cups fresh blueberries
Buttercream Ingredients:
- 3 cups powdered sugar
- 1/3 cup butter softened
- ½ cup coconut shredded
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- ½ cup fresh blueberries
Instructions
Cake Instructions:
- Set the oven to preheat at 350 degrees F.
- Spray a 13 x 9-inch pan with oil and toss with flour. Set aside.
- In a large bowl, cream the butter. Gradually add in sugar and beat until light and fluffy. Beat in eggs, one at a time.2 sticks butter, 2 cups sugar, 4 eggs
- In another bowl, combine the flour, baking powder, and salt.3 cups flour, 3 tablespoons baking powder, 1/2 teaspoon salt
- Alternate adding flour mixture and milk, blending each, but do not over-mix.1 cup milk
- Zest the lemon. Add one tablespoon of zest to the mixing bowl and set the rest aside for the frosting.1 lemon
- Juice the lemon. Add 2 teaspoons of lemon juice to the cake batter, and set aside the rest for the frosting.
- In a small bowl, mix the fresh blueberries with one tablespoon of flour. Gently fold the blueberries into the cake batter along with the lemon zest and juice.2 ½ cups fresh blueberries
- Pour cake batter into a 9×13-inch baking dish.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Set the cake on a cooling rack until completely cooled.
Frosting Instructions:
- In a medium saucepan lightly sprayed with oil, heat shredded coconut on medium-low heat until lightly toasted. Quickly remove from heat and set aside.
- In a small bowl, blend the softened butter and powdered sugar.3 cups powdered sugar, 1/3 cup butter
- Add the remaining lemon juice and mix. If more liquid is needed to create the buttercream consistency, use milk.2 tablespoons lemon juice
- Frost the cooled cake with buttercream. Sprinkle the cake with the toasted coconut and the reserved lemon zest.½ cup coconut, 1 tablespoon lemon zest
- Top the cake with ½ cup fresh blueberries.½ cup fresh blueberries
Notes
- Yes this recipe really uses 3 tablespoons of baking powder, it’s not a typo.
- Don’t skip coating your blueberries in flour—this prevents them from sinking to the bottom of the cake during baking.
- Fresh blueberries are ideal, but frozen ones can work in a pinch for the cake batter. Just make sure to drain them really well and pat them dry. However, I always recommend using fresh blueberries for the top of the cake.
- When you’re alternating the flour mixture and milk, mix just until combined. I usually mix on low speed and stop as soon as I don’t see any more flour streaks.
- If you are looking for shortcuts, you can use store-bought frosting. Stir the lemon juice and lemon zest into the buttercream, and you are good to go.
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Nutrition Information
Nutrition facts are estimates.
