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Prep Time:
45 Minutes
Grill time:
35 Minutes

Lemon & Blueberry Cake

A Fresh & Spring-y Dessert

Posted on by Andrea Alden
Lemon & Blueberry Cake
Serves 10
Prep Time:
Grill time: 35 Minutes
This Easter season, try a light and fresh Lemon & Blueberry Cake for dessert. This confection tastes as good as it looks, and boy does it ever look good! The light lemony flavor of the cake pairs perfectly with the tart blueberries. The cream cheese icing just makes it all even better. I served this to finish off a beautiful family dinner. Everyone made room for this cake after eating their fill of dinner - and whomever you serve this too, will as well. This cake is so ideal for the season; it even smells like spring. 
Be prepared to share
Be prepared to share
Garnish with berries and lemon
Garnish with berries and lemon
Big slices
Big slices

Lemon & Blueberry Cake

Serves: 10       Total Time: 80 Minutes


  • 1 cup of butter, room temperature
  • 1¼ cup of sugar
  • ½ cup of packed brown sugar
  • 4 large eggs, room temperature
  • 1 tbsp. vanilla
  • 3 cups of flour, sifted
  • 1 tbsp. baking powder
  • ½ tsp. salt
  • 1 cup of milk 
  • 3 lemons, juiced and zested
  • 1 cup (6 to 8 oz.) fresh blueberries, washed, +more for garnish
  • 1 tbsp. flour
Cream Cheese Icing
  • 2 cups of cream cheese, room temperature (2 blocks)
  • 1 cup of butter, room temperature
  • 7 cups confectioners sugar
  • ¼ cup whipping cream (optional)
  • 1 tsp. vanilla
  • pinch of salt


Step 1
Preheat your grill to 365°F. Prepare to use the indirect grilling method. Prepare 3 cake pans with cooking spray and flour, knocking out any excess flour. Set aside
Step 2
Cut the butter into cubes and then using a stand mixer, beat it until smooth and creamy. Add the sugars, creaming them into the butter until they are light and fluffy – about 3 minutes, the butter and sugars will become a light yellow color. Add the eggs, one at a time, and then the vanilla.
Step 3
Sift together the flour, baking powder and salt. Slowly add the flour to the butter mixture. Then add the lemon juice and milk, mixing on low speed until just incorporated.
Step 4
Toss the blueberries in the flour to coat, then fold them and 1/3 of the lemon zest into the batter.
Step 5
Divide the batter evenly between the prepared cake pans. Bake for 35 minutes, or until the cakes are golden, edges coming away from the pan a little, and a toothpick comes out clean/with a couple crumbs.
Step 6
Allow the cakes to cool a little in pan before removing them to a wire rack to cool completely. You can also freeze them for easier icing.
Step 7
While the cake is cooling, it’s time to make the icing. Cut the butter and cream cheese into cubes. Beat on medium high until they are fully combined. Add the vanilla extract and optional salt, then slowly add the confectioners sugar, being careful because it will go everywhere if the mixer is going too fast. If the icing is too thick, add up to ¼ cup of cream, one tablespoon at a time until the right consistency has been reached.
Step 8
To assemble, plop about 1/3 of a cup of icing onto the bottom layer of the cake. Spread it out evenly, it should be at least ½ an inch thick. Sprinkle with some of the remaining lemon zest, and extra blueberries if you want. Place another cake layer on top of that and repeat. Place the last layer on top of that, ice it and the sides of the cake with the remaining icing. Garnish the cake with lemon slices, blueberries, and remaining lemon zest.
Look at all those blueberries
Look at all those blueberries
Serve up some spring
Serve up some spring
Just Delicious
Just Delicious

This Lemon & Blueberry Cake is the perfect ending to a great day. Warm weather, sunshine, and this delicious dessert, the top three things that make for an ideal spring day, or Easter Dessert. What is your ideal dessert for a spring day?

Happy Grilling!

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