Lemon Blueberry




This award-winning cluster is handcrafted with Meyer Lemon, wild blueberries, toasted almonds, and crystalized ginger for a bright, invigorating flavor. Made with solvent-free hybrid rosin, it promotes an uplifted, blissful experience—ideal for days in the park, strolling the farmers market, or relaxing at the beach. 8 servings per package. Each serving contains 10mg THC. Ingredients: Oats, Honey, Brown Sugar, Almonds, Coconut Cream (Coconut, Water, Guar Gum), Sorghum, Dried Blueberries (Blueberries, Sugar), Cannabis Infused Coconut Oil, Candied Ginger (Ginger, Sugar), Poppy Seeds, Natural Flavor, Salt. Allergens: Tree Nuts (Almonds) and Seeds (Poppy). Dietary restrictions: Manufactured in a facility that processes Soy, Wheat, Tree Nuts and Seeds.Lemon Blueberry, Almond Clusters, lemon curd, buttercream frosting, martha stewart

This blueberry cake is one of our all-time spring and summer favorites. Read on to learn the ins and outs of this simple but super delicious cake.

Can I make my cake from scratch instead?

Absolutely! We’re partial to this yellow cake recipe, just make sure you halve it. (Unless you want a 6 layer cake!)

How long can this cake be kept at room temperature?

Frosted (but not yet cut into) this cake can last 4 to 5 days at room temperature. Be sure to cover it with a bowl or glass cake cover to prevent dust/air/anything that might be floating around in your kitchen from landing on it.

How do I keep the cake fresh once I’ve cut it?

You’ve go two options here: one, cover all cut areas with plastic wrap. Two, if you’ve got any leftover frosting, you can frost over the cut sides of the cake. Not only will this prevent the cake from drying out, the lucky recipient of the next slice will be rewarded with extra frosting!

I’m not a fan of buttercream, what other type of frosting would be good on this cake?

We hear ya! Sometimes buttercream can be a little too rich. This cream cheese frosting recipe is one of our favorites. The tang of the cream cheese plays super well with the sweet berries.

How far in advance can I make this cake?

You can make the cake up to a week in advance! When it has cooled, wrap tightly in plastic wrap and store at room temperature. As for the buttercream, it can be made up to two weeks in advance in an airtight container in the refrigerator. Just give it a quick whip with your hand mixer to make it spreadable, and you’re good to go!


This soft and fluffy lemon blueberry cake is a show-stopper of a dessert. Light and lemony, the ultra-moist cake is perfect with the whipped lemon frosting.

A big slice of lemon blueberry cake on a plate with blueberries and lemon on the side and the rest of the cake in the background.

For an unabashed chocolate lover, I can humbly and easily admit that this lemon blueberry cake is one of my very favorite cakes of all time.

I’ve been making it for a couple of years now, and I don’t want to oversell it here, but…it’s absolutely one of the best cakes in the history of ever. Words almost fail me. Almost.

I made it last year to celebrate our sweet neighbor, Carol’s, 72nd birthday.

And then the next week I made another lemon blueberry cake and sent it off for her annual sister’s trip/retreat (cutest group of sisters I have ever met, BTW).

Lemon Blueberry Cake with all of the candles lit being given to our neighbor Carol.

I’ve made it for several baby showers, a couple potlucks throughout spring and summer and one time just because it felt like the right thing to do.

This lemon blueberry cake is a cake for all seasons and all events. I’m telling you, it’s perfect.

And it’s a showstopper every single time.

This lemon blueberry cake is a cake for all seasons and all events. I’m telling you, it’s perfect

Looking for a signature dish with which to claim immense popularity? This might be it.

I swear, even lemon and blueberry haters love this cake (true story if you’re talking to my very opinionated 8-year old).

Not only is it refreshingly pretty, it tastes amazing: bright, fresh lemon flavor (in the cake and the frosting) with juicy pops of blueberries and the luscious creaminess of whipped lemon frosting.

In all actuality, it’s a simple cake – it doesn’t even require cake flour which is a beautiful thing.

The tips and tricks I included are for your benefit so take advantage. Or in other words, read through the whole thing before making it.

When it comes to making, baking and frosting layer cakes, a few key pieces of equipment make my life a whole lot easier. {A few Amazon affiliate links included but feel free to shop around for similar items.}

Offset spatula for frosting. I’m not even going to tell you how many of these babies I have in my drawer.

The one I have is no longer made but it’s the same brand and is similar to this one. Perfection.

They aren’t sold on Amazon but this similar pan has untapered sides and gets great reviews.

No matter what brand you use, I’d recommend lighter color aluminum baking pans (not dark, nonstick pans) with at least 2-inch sides.

For this cake, a zester is indispensable. I have this rasp grater (going on four years now) and it’s inexpensive and fabulous.

And, I think that’s it.



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