This moist and easy blueberry cake is simple, yet SO delicious and makes the perfect Spring, Mother’s Day, or anytime dessert! Top it off with a beautifully swirled frosting to take it to the next level (it’s so much easier than you think!).

Before you get started on any of the other steps, preheat the oven to 350 degrees, then grease and flour an 8- or 9-inch cake pan (it should be at least 2 inches tall).

Blueberries – I mean, of course it wouldn’t be blueberry cake without the blueberries, but also the blueberries make for such a delicious cake! A little out of the ordinary and so delicious, you’ll want to make this cake for every occasion!

Lemon zest and juice – Mmmmm there’s just something about the combination of blueberries and lemon that makes this the best, most easy lemon blueberry cake you ever did eat.

Two kinds of frosting – I’m not satisfied with just one kind of frosting here, no way. You need the thinner buttercream with the pureed blueberries in it and then also the fluffier buttercream with the heavy cream in it. Swirled together these are just heavenly!

Simple ingredients – This blueberry cake might seem complicated but I promise it’s not! You probably already have all the ingredients you need on hand right now and if not, just a quick trip to nearly any grocery store can take care of that.

Do you love cake as much as I do? Then you should check out my recipes for Zucchini Sheet Cake, Cream Cheese Lemon Crumb Cake, or one of these amazing recipes:

If you make this blueberry cobbler, please come back and let me know what you think by leaving a comment and rating the recipe! And be sure to snap a photo and email it or tag me on social media, I love connecting with you and seeing your CDLC creations!

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Cake was easy to make and turned out lite and moist. Can you freeze the cake?

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