Moist Blueberry Lemon Cake

Super saftige Heidelbeer-Zitronen-Torte

Do you also bake your own birthday cake? I definitely did this year. When I saw this delicious blueberry lemon cake on the blog Knusperstübchen (in German) I knew this was going to be my birthday cake. Especially since I hadn’t eaten any sweets in week. I wanted to indulge in this beauty. Obviously I had to tweak the recipe a bit. But when I finally digged into the first piece, there was silence. Silence for a full piece of cake, this is how good the cake was. This is a super moist blueberry lemon cake as it contains a lot of fresh blueberries. I also like the fact that so much lemon zest and lemon juice is used in both, the cake and also the cream.

Super saftige Heidelbeer-Zitronen-TorteHowever, since I’m not a fan of white chocolate, I knew I had to tweak the recipe a bit. At least the cream part. Also, I always reduce the amount of sugar and I honestly didn’t miss it a tiny bit. This moist blueberry lemon cake is perfect for summer. It has all the tanginess you could ask for accompanied by tons of blueberries. I also like the fact that you can easily prepare the cake layers in advance. Since the cream also comes together easily, you can make it on the day of your birthday. Moreover, if you desire, you can make the entire cake the day before. The flavors will intensify. What else could you ask for in summer?

Super saftige Heidelbeer-Zitronen-TorteOther than that there is not that much to say. I was super happy I chose this recipe for my birthday. Normally I only eat one piece of the cake and give the rest away. But with this cake I may have eaten way more as it was just perfect for me. I honestly don’t want to know how many calories this was, but come on, sometimes you need to just enjoy, especially on your birthday. This cake is definitely for you if you like the combination of blueberries and lemon. The frosting is fluffy and light and not as heavy and sweet as other buttercreams as it is prepared with whipped cream and cream cheese and lots of blueberries and lemon. Delicious!

Super saftige Heidelbeer-Zitronen-TorteCredit: Das Knusperstübchen (in German)

Moist Blueberry Lemon Cake

1 Star2 Stars3 Stars4 Stars5 Stars (51 votes, average: 3.78 out of 5)
Serves: One 24cm/8inch springform
Prep Time: 45min Cooking Time: 30min Total Time: 1 hr 15min

This moist blueberry lemon cake contains three lemon cake layers with blueberries and is frosted with a refreshing whipping cream and cream cheese frosting, which again has blueberries and lemons.


  • Cake Layers
  • Zest and juice of two lemons
  • 200 grams of regular sugar
  • 300 grams of butter at room temperature
  • 5 eggs, size L
  • 1 teaspoon of vanilla extract, see here how to make your own
  • 300 grams of all-purpose flour
  • 2 teaspoons of baking powder
  • 1 pinch of salt
  • 300 grams of fresh blueberries

  • Cream
  • 500 grams of heavy cream
  • 80 grams of regular sugar
  • 1 teaspoon of vanilla extract, see here how to make your own
  • Zest and juice of two lemons
  • 300 gams of cream cheese
  • 300 grams of fresh blueberries



For the cake layers place parchment paper on the bottom of three 24cm/8inch cake pans. If you only have one, bake batter one after the other keeping the batter in the fridge. I have two and bake one third in one and two thirds in the other and only cut that one in half.


Wash lemon with hot water and mix the zest with the sugar. Preheat oven to 180 degrees Celsius.


Beat the soft butter for about three minutes, then add the sugar and zest mixture and beat for another three minutes. Mix in eggs, one after the other, then add lemon juice and vanilla extract. The batter will look a bit lumpy, that's OK. Add the dry ingredients and only beat until batter is combined. Divide batter between the cake pans and divide blueberries evenly between the three vake pans.


Bake for about 30min, an inserted toothpick should come out clean. Let cool completely. If preparing in advance, wrap tightly and let stand at room temperature.


For the cream beat the cold heavy cream with the sugar, vanilla extract, and zest. Once stiff, add the cold cream cheese and only beat until combined, otherwise it may separate. You can chill for another 15min if prepared on a hot day before continuing. Put 1/4 of the cream aside. Then brush the bottom layer of the cake with lemon juice, then frost with cream and place about 1/3 of the blueberries on top. Place the second cake layer on top. Repeat the same procedure with the second layer. Put the third layer on top and frost the cake with the remaining cream. Pipe little dabs on top of the cake and put the remaining blueberries on the top. If you like, you can slice a lemon and place the slices on the side of the cake. The cake tastes great chilled or at room temperature. If eaten on the next day, be sure to chill. The lemon flavor will intensify.

Super saftige Heidelbeer-Zitronen-Torte

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  • Reply
    Monday August 19th, 2019 at 04:52 PM

    Happy birthday nachträglich, liebe Jenny
    Auch wenn wir uns nicht persönlich kennen, aber dein Blog ist mindestens zweimal wöchentlich für mich Lektüre. Ich liebe deine Art zu schreiben und natürlich deine Rezepte, von denen ich schon viele ausprobiert habe.
    Herzliche Grüsse

    • Reply
      Monday August 19th, 2019 at 06:18 PM

      Liebe Anne, so liebe Worte! Ich bin ganz gerührt. Du meldest dich, wenn was beim Nachbacken nicht klappt, ja?

  • Reply
    Sunday May 17th, 2020 at 11:04 AM

    Hi Jenny,
    die Torte sieht fantastisch aus!
    Denkst du, man kann diese auch zweistöckig machen? Ich überlege die Torte zu unserer standesamtlichen Hochzeit im Sommer zu machen 🙂 (25 Personen, meine Überlegung: Doppelte Menge und 26/28 cm+ 16 cm?)
    Liebe Grüße, Wiebke

    • Reply
      Sunday May 17th, 2020 at 11:34 AM

      Ja, ich denke schon, dass man sie zweistöckig machen kann. Wie du sie hier siehst, habe ich sie in einer 24er Form gebacken, für eine 28er mit gleicher Höhe würde ich die Menge mal 1,3 rechnen, für die 18er nur die Hälfte nehmen. Besser aber mit dicken Strohhalmen und einem Cake Board stabilisieren. Ich wünsche dir auf jeden Fall eine tolle Hochzeit! Grüße, Jenny

  • Reply
    Ronak Mehta
    Wednesday September 9th, 2020 at 08:39 AM

    Thank you for sharing this delightfully easy, mouthwateringly delicious recipe. Have baked this cake several times since I first tried it a few weeks back and it’s been a huge success each time!

    • Reply
      Wednesday September 9th, 2020 at 01:47 PM

      I am so happy to hear that! If you would like, feel free to leave a star review also.

  • Reply
    Tuesday August 10th, 2021 at 12:52 PM

    Hey Jenny, Bake this blueberry lemon cake after reading your blog on the mothers day. The cake was very delicious and fluffy, My mother liked it very much.

    • Reply
      Tuesday August 10th, 2021 at 12:55 PM

      Happy to hear that, yay!

  • Reply
    Tuesday September 14th, 2021 at 09:19 PM

    Die Torte klingt mega lecker! Ich würde sie gerne ausprobieren, hätte vorab aber noch eine Frage: Laut Rezept sind bereits im Tortenboden Heidelbeeren. Aber auf den Bildern sind dort doch gar keine drin? Nun bin ich ein wenig verunsichert, ob ich die Böden mit oder ohne backen soll. Nicht, dass es nachher zu viele Heidelbeeren in der Torte werden?!
    Über eine kurze Rückmeldung würde ich mich sehr freuen 🙂

    • Reply
      Tuesday September 14th, 2021 at 09:51 PM

      Hi Jessi, das sieht nur so aus, die Heidelbeeren sinken auf den Boden und sind deshalb schwer zu entdecken, aber theoretisch könntest du auch schlichte Zitronenböden machen ohne Heidelbeeren. Es ist beides möglich. Berichte auf jeden Fall!

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