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A slice of blueberry lemon cake drizzled with cream cheese icing

Lemon Blueberry Cake with Cream Cheese Icing

This Lemon Blueberry Cake with Cream Cheese Icing is soft and moist. Every bite of this lemon blueberry cake is bursting with juicy blueberries and lemon. 
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 10
Calories 466kcal


  • 1 box white cake mix (I used Betty Crocker)
  • 3 eggs (at room temperature)
  • 1/2 cup oil
  • 3/4 cup full fat yogurt
  • 1/2 cup buttermilk (see notes for homemade buttermilk)
  • 2 tablespoons lemon juice (freshly squeezed)
  • 1 1/2 cup blueberries (I used fresh, but frozen can be used too)
  • 3 oz cream cheese (softened)
  • 1 tablespoon butter (softened)
  • 2 cups powdered sugar
  • 2 tablespoons lemon juice (freshly squeezed)


  • Preheat oven to 350 F (176 C) and prepare a 12 cup bundt pan by spraying it with oil and dusting it with flour. 
  • Place the cake mix into a medium bowl and set aside.
  • In another bowl combine the eggs, oil, yogurt, buttermilk and lemon juice. Using a hand mixer beat until fully incorporated.
  • Add the cake mix and beat on medium speed for 2 minutes. Gently fold in the blueberries by hand.
  • Transfer cake batter to the bundt pan, and bake for about 40-45 minutes or until a toothpick inserted comes out clean. 
  • Remove the cake and run a sharp knife around all the edges of the bundt pan. Let the cake cool for 15-20 minutes until removing from the bundt pan. 
  • While the cake is cooling, prepare the cream cheese icing. Place cream cheese and butter in a mixing bowl and beat with an electric mixer until light and fluffy.
  • Add the powdered sugar and lemon juice, and beat for 2-3 minutes, until the icing is light and fluffy.
  • Drizzle cake with cream cheese icing, and decorate with fresh blueberries and lemon slices.


Homemade Buttermilk: Add 1/2 tablespoon of white vinegar to 1/2 cup of milk and mix. Let stand for a few minutes, until the milk has curdled in appearance. Your homemade buttermilk is ready to use.


Calories: 466kcal | Carbohydrates: 72g | Protein: 6g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 62mg | Sodium: 428mg | Potassium: 124mg | Fiber: 1g | Sugar: 49g | Vitamin A: 235IU | Vitamin C: 5mg | Calcium: 168mg | Iron: 1mg