Lemon Cake with Honey Blueberry Syrup and Cream Cheese Frosting

I’m a stress baker, it’s true. I bake before big tests, I bake when I have stressful days, I bake when life just isn’t working out the way I had planned. I am also someone who bakes whenever I feel like it. I don’t believe that you need a reason to bake or eat cake.

This cake is quite sweet, but the lemon in the honey blueberry syrup really helps to give it a nice tart lemon flavor.
Thankfully, it’s fine if your cake cracks a little bit because by the time it is frosted, no one will be able to know the difference.


I made this cake a few days ago, and it’s a fairly large cake. So naturally I expected that after placing it in the fridge there would be some there when I got home from school for the next couple of days. BOY OH BOY was I wrong, as it turns out my brother had eaten half of the cake! (I guess that’s a testament to how delicious it is.) Plus one for sugar, minus one for my ability to hide cake.


  • Cake
    • 1 cup cane sugar
    • 1/2 cup olive oil or coconut oil
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 1 cup whole wheat flour
    • 1/2 cup all-purpose flour
    • 2 teaspoons baking powder
    • 1/2 cup plain unsweetened almond milk
    • zest of one lemon
  • For the Honey Blueberry Syrup
    • 1/4 honey
    • 1/2 cup to 3/4 cup blueberries (fresh or frozen)
    • juice of half a lemon
  • Cream Cheese Frosting
    • 4oz vegan cream cheese
    • 1-2 cups powdered sugar


  1. Preheat oven to 350°F. Grease and flour a 9 inch bundt pan.
  2. In a medium bowl mix the oil and sugar together. Beat in the eggs, vanilla, and lemon zest. Combine the flours and baking powder in another bowl.
  3. Alternate mixing the flour mixture and the almond milk until the batter is smooth. Pour the batter into the prepared pan.
  4. Bake for approximately 30-40 minutes, until a toothpick or knife comes out clean when inserted into the cake.
  5. Once the cake is done and has begun cooling, start on the honey blueberry syrup. Start by placing the honey in a saucepan over medium heat, stir until the honey starts to become liquid. At this point, add in the blueberries and lemon juice. Cook this mixture for approximately 10-15 minutes.
  6. For the cream cheese frosting, simply stir together the cream cheese and the powdered sugar by hand or either in a standing mixer. Start out slow with the powdered sugar and add more until the desired sweetness is obtained.
  7. Once the cake is fully cooled, transfer to a cake tier or serving platter. Start by spooning the cream cheese frosting in the center of the cake and letting it drip down the sides. Then carefully spoon the honey blueberry syrup over the frosting, also allowing it to drip down the sides.

Storage: To help keep the cake moist, I would recommend pouring the leftover syrup in the bottom of the container before placing the cake inside and because of the cream cheese frosting, store it in the fridge.


3 thoughts on “Lemon Cake with Honey Blueberry Syrup and Cream Cheese Frosting

  1. The Roadtrip Cowgirl March 3, 2016 / 6:38 am

    I’m the same way, any excuse is a good one to bake, but stress is a good excuse as any for me to get into the kitchen! ha ha This looks incredible, I love the combo of lemon and blueberry…and cream cheese, too. I might try this with my GF flours as I can’t handle regular flour anymore.
    Thanks for sharing your recipe, your cake looks gorgeous!


  2. Natalie March 3, 2016 / 4:25 pm



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