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Imagine biting into a slice of cake that carries the bright, zingy aroma of fresh lemons mingled with bursts of juicy, sweet blueberries. This Lemon Blueberry Cake isn’t just any cake—it’s made using flour freshly milled at home, giving it a rustic texture that’s as delightful as the flavor. Topped with a smooth, tangy cream cheese icing, it’s the kind of cake that makes you pause and savor each bite. Whether you’re looking for a springtime treat or a cheerful dessert for a special occasion, this recipe offers a lovely blend of natural ingredients and comforting sweetness.

Making this Lemon Blueberry Cake with fresh milled flour and cream cheese icing feels like a special treat that’s both comforting and a little adventurous. The fresh ingredients shine through, while the cream cheese icing adds that luxurious touch we all love. It’s a delightful way to bring a little sunshine to your table, perfect for any gathering or just a quiet moment with a cup of tea. Give yourself the space to enjoy the process and the sweet reward at the end.

delicious fresh milled lemon blueberry cake on wooden platter

What Makes This The Best Lemon Blueberry Cake

Bright and refreshing flavor combo.

The lemon and blueberry duet creates the perfect blend of tangy and sweet – a lively and uplifting taste that feels fresh and inviting, balancing citrus tang with fruity sweetness effortlessly.

Fresh milled flour.

Using flour that’s freshly milled makes this recipe next level. It provides a wholesome, slightly nutty flavor and a texture you just can’t get from store-bought flour. It makes the cake taste more homemade and thoughtful, as if you’ve brought a little piece of the farm into your kitchen.

Cream cheese icing with a twist.

The icing isn’t just sweet—it has a subtle tang that complements the lemon in the cake perfectly. Plus, it’s creamy and smooth, making every forkful feel a bit more indulgent without overwhelming the bright fruit flavors.

Check out our Fresh Milled Honey Graham Crackers or our Sourdough Banana Bread for more fresh milled recipes!

Important Ingredients for the Cake

Fresh Milled Flour

Freshly milled flour from whole grains brings a depth of flavor and enhanced nutritional value that packaged flours just don’t have.

Lemons

Lemons provide the fresh citrus zing that brightens the cake. Lemon zest really lifts the aroma, so don’t skip it.

Blueberries

Fresh blueberries add juicy pops of sweetness and color throughout the cake. If fresh isn’t available, frozen blueberries are a fine alternative—just fold them in without thawing to avoid excess moisture.

Cream Cheese

This is the magic ingredient for the icing, lending a tangy richness that ties the flavors together. If dairy is a concern, you can try a vegan cream cheese substitute, though the taste will be less traditional.

Maple Sugar

Maple sugar balances the tartness and adds sweetness. You can use granulated sugar, or coconut sugar. But, keep in the mind that the coconut sugar will yield and different color and taste.

Tips for Success

#1 Use room temperature ingredients

Ensuring your butter, eggs, and cream cheese are at room temperature helps achieve a smooth batter and icing without lumps. It also allows the ingredients to combine more evenly, resulting in a better texture.

#2 Don’t overmix the batter

When combining the wet and dry ingredients, mix just until incorporated to avoid a dense cake. Overmixing develops the gluten in the flour too much, which can make the cake tough instead of tender.

#3 Fold blueberries gently

To keep blueberries intact and prevent them from bleeding into the batter, fold them in very carefully at the end. Tossing them lightly in a bit of flour before adding to the batter helps distribute them evenly.

#4 Cool cake completely before icing

Cream cheese icing can melt and slide off if the cake is warm. Patience here pays off, so let the cake cool fully on a rack before spreading the icing generously between the cake layers.

Equipment:

Mixing Bowls
Measuring Cups and Spoons
Electric Mixer or Whisk
Zester or Fine Grater Kitchen Scale
Cake Pan (8-inch round or similar)
Cooling Rack
Spatula

How to Make The Best Lemon Blueberry Cake

Ingredients

Cake:

½ cup softened butter (115 grams)

1 ¾ cups maple sugar or sugar (305 grams)

⅓ cup avocado oil (70 grams)

4 large eggs

3 teaspoons vanilla

¾ cup buttermilk (195 grams)

½ cup + 1 tablespoon fresh squeezed lemon juice (133 grams)

2 tablespoons lemon zest

3 ¾ cups fresh milled soft white wheat flour, sifted and finely milled (420 grams)

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 ⅓ cups fresh blueberries (185 grams)

1 tablespoon fresh milled flour

Cream Cheese Icing:

8 ounces softened cream cheese (226 grams)

½ cup softened butter (115 grams)

1 tablespoon heavy cream or milk

1 teaspoon vanilla

3 cups powdered sugar (300 grams)

Directions:

Preheat the oven to 350 degrees F.
Prepare three 7-8 inch cake pans by greasing with butter and coating with flour, or grease well with cooking spray.
In the bowl of a stand mixer, beat the butter until light and fluffy, a couple minutes.

Add the sugar and beat until smooth.
On medium speed, add the oil and vanilla and mix together, then add the eggs.

In a large bowl, combine the 3 ¾ cups of flour, baking powder, baking soda, and salt.

flour and baking soda being incorporated into cake batter

Add to the cake batter and mix until incorporated.

lemon zest, buttermilk, and lemon juice in cake batter

Then add the buttermilk, lemon zest, and lemon juice. Mix until just combined.

In a medium bowl, toss the fresh blueberries with 1 tablespoon of flour, then carefully fold into the cake batter.

Evenly distribute the batter between 3 cake pans, about 2 ½ to 3 cups of batter each.

Bake for 30-35 minutes until lightly golden brown on the edges and a toothpick inserted in the center comes out clean.
Allow the cakes to rest for 10 minutes, then remove from the pan and let cool on a wire rack.

While the cake bakes, prepare the icing by beating the cream cheese until smooth.

Add the butter and beat until smooth. Add the powdered sugar and vanilla and beat until combined.

Add the milk if needed to reach your desired consistency.

Spread on the cake after it has cooled.

Best served after it has chilled in the fridge!

Recipe Variations

Swap Blueberries for Other Berries:
Try raspberries or blackberries in place of blueberries for a different berry twist that still pairs beautifully with lemon.

Make it Gluten-Free:
Use a gluten-free flour blend instead of fresh milled flour. The cake will be just as flavorful, though with a slightly different texture.

Include Poppy Seeds:
Stir in a tablespoon of poppy seeds for extra crunch and a nutty flavor that complements the lemon nicely.

Turn it into Cupcakes:
Portion the batter into cupcake liners for single-serving treats that are perfect for parties or easy sharing.

Troubleshooting Common Problems with this Recipe

Cake Is Too Dense
Make sure your flour is sifted and milled finely to avoid heaviness. Also, don’t overmix the batter as it can develop too much gluten, making the cake dense.

Blueberries Sink to the Bottom
Toss blueberries in a little flour before folding them into the batter to help suspend them evenly. Also, avoid stirring too vigorously after adding the berries.

Icing Is Too Runny
Let the cream cheese and butter soften but stay cool—too warm and the icing will be loose. Refrigerate the icing briefly if needed before spreading.

Cake Is Dry
Check your oven temperature with an oven thermometer to avoid overbaking.

Lemon Flavor Isn’t Strong Enough
Increase the amount of lemon zest or add a splash of fresh lemon juice to the batter. Fresh zest always packs more punch than juice alone.

Freezing & Storing Leftover

Freezing:
Wrap cake slices tightly in plastic wrap and then aluminum foil, or store in an airtight container. Freeze for up to 2 months. Thaw before serving, and consider adding fresh icing if needed.

Storing:
The best way to store is to keep the cake covered in an airtight container in the refrigerator for up to 4 days.

lemon blueberry cake with lemons in the background

Ways to Use Leftovers

Lemon Blueberry Parfaits
Layer cake crumbs with Greek yogurt and fresh berries for a quick and delicious parfait.

Cake Trifles
Cube leftover cake and layer with whipped cream and lemon curd for a simple trifle dessert.

Berry Breakfast Bowl
Crumble cake over a bowl of oatmeal or cereal with blueberries for a sweet breakfast twist.

Ice Cream Topping
Chop cake into small pieces and sprinkle over vanilla or lemon ice cream for texture and flavor bursts.

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