Lemon Blueberry Cake with Cream Cheese Frosting Recipe

If you adore the bright and zesty flavors of lemon paired with bursts of juicy blueberries, then you are in for a real treat. This Lemon Blueberry Cake with Cream Cheese Frosting Recipe is a delightful celebration of fresh ingredients and classic baking techniques that come together to create a moist, tender cake bursting with fruity goodness and topped with a luscious, tangy cream cheese frosting. It’s the kind of dessert that feels both elegant and homey, perfect for everything from casual afternoon tea to special occasions where you want to impress with flavor and charm.

this Recipe

Ingredients You’ll Need

The beauty of this cake lies in its simplicity and the harmony of each ingredient. Every component is carefully chosen not just for flavor, but for texture and that gorgeous color contrast that makes this cake so inviting. From the softness of the butter to the fresh snap of blueberries, each ingredient plays a starring role.

• 3 cups cake flour (360 grams): Provides a tender crumb that’s light and delicate.
• 2 teaspoons baking powder: Gives the cake its rise and airiness.
• 1/2 teaspoon baking soda: Helps balance the acidity and improves texture.
• 1/2 teaspoon salt: Enhances all the flavors.
• 3/4 cup buttermilk (180 ml): Adds moisture and a slight tang for depth.
• 1/3 cup lemon juice (80 ml): Freshly squeezed for vibrant lemon flavor.
• 1 cup unsalted butter (226 grams): Softened for creaminess and richness.
• 1 3/4 cups granulated sugar (350 grams): Sweetness balanced with lemon zest.
• 2 tablespoons lemon zest: Intensifies the citrus aroma.
• 2 teaspoons vanilla extract: Adds warmth and rounds out flavors.
• 4 large eggs: Room temperature eggs help with structure and moisture.
• 2 cups fresh blueberries: Provides juicy pops of sweetness.
• 2 teaspoons cake flour: To toss with blueberries and prevent sinking.
• 8 oz brick-style cream cheese (226 grams): For that rich, tangy frosting base.
• 1/2 cup unsalted butter (112 grams): Softened, combined with cream cheese for frosting texture.
• 1 teaspoon lemon juice: Adds brightness to the frosting.
• 3 – 4 cups powdered sugar (330-440 grams): Sifted for smooth, sweet frosting.
• 1 tablespoon whipping cream (as needed): To adjust frosting consistency.
• For a larger batch of frosting: 3/4 cup unsalted butter (168 grams), 12 ounces cream cheese (340 grams), 1 1/2 teaspoons lemon juice, 4 1/2 – 5 1/2 cups powdered sugar (495 – 605 grams), 1-2 tablespoons whipping cream (as needed).

How to Make Lemon Blueberry Cake with Cream Cheese Frosting Recipe

Step 1: Prepare Your Bakeware and Oven

Start by preheating your oven to 350°F (180°C) and carefully greasing and flouring your 9×13 inch cake pan for a single-layer cake, or prepping pans with parchment rounds if you’re creating a layered masterpiece. This simple prep ensures your cake won’t stick and will bake evenly, setting you up for success right from the get-go.

Step 2: Mix Dry Ingredients

In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Whisk these ingredients to combine thoroughly, because this blend is the foundation for a perfectly risen and fluffy cake.

Step 3: Prepare Wet Ingredients

Next, combine the buttermilk with freshly squeezed lemon juice. This mixture will introduce moisture and a subtle tang into your cake batter, effortlessly balancing the sweet components while creating a tender texture.

Step 4: Cream Butter, Sugar, and Lemon Zest

Using a large bowl, beat the softened butter, granulated sugar, and lemon zest together until fluffy and light—this usually takes about 2-3 minutes. This step is critical since it aerates your batter, resulting in a light, sponge-like crumb.

Step 5: Add Vanilla and Eggs

Stir in the vanilla extract, then add eggs one at a time, beating well after each addition. Don’t forget to stop and scrape down the sides of your bowl to keep everything well incorporated. These eggs contribute richness and help bind the cake perfectly.

Step 6: Combine Dry and Wet Mixtures Alternately

With your mixer on low, add about one-third of your flour mixture, followed by half of the buttermilk-lemon juice mix. After scraping the bowl, repeat the process by adding another third of dry ingredients, then the remaining wet ingredients, and finishing off with the last of the flour mixture. Mix gently to avoid overworking the batter, which keeps your cake tender.

Step 7: Fold in Blueberries

Lightly toss the fresh blueberries with a bit of flour to prevent them from sinking, then carefully fold them into your batter with a spatula. This careful handling keeps the blueberries whole and evenly distributed for that delightful burst in every bite.

Step 8: Bake the Cake

Pour your batter into the prepared pan(s) and bake for 30-35 minutes for a 9×13 pan, or 25-30 minutes if using layer pans. You’ll know it’s done when the top looks set and a toothpick inserted in the center comes out clean. The cake should spring back gently when touched — a sure sign of perfect fluffiness.

Step 9: Cool Completely

Allow the cake to cool fully in the pan before handling it further. When making layers, be extremely gentle when removing the cake to avoid cracking or breaking, especially while still warm.

Step 10: Make the Cream Cheese Frosting

Beat softened butter until smooth, add cream cheese, then mix in lemon juice. Slowly incorporate powdered sugar starting on low speed and then medium. Adjust thickness with whipping cream for a silky finish—this luscious frosting perfectly complements the zesty cake beneath.

Step 11: Frost and Decorate

For a single 9×13 cake, spread the frosting evenly and garnish with fresh blueberries and lemon slices for an inviting, fresh look. For layered cakes, frost between layers and crumb coat the outside before adding your final beautiful frosting swirls. Chill briefly to set your masterpiece.

How to Serve Lemon Blueberry Cake with Cream Cheese Frosting Recipe

Garnishes

Fresh blueberries and delicate lemon slices make stunning garnishes, enhancing the cake’s visual appeal and reinforcing the zesty, fruity notes in every bite. A sprinkle of edible flowers can also elevate the presentation.

Side Dishes

Pair this cake with lightly whipped cream or a scoop of vanilla bean ice cream to balance the tanginess beautifully. A cup of freshly brewed tea or a vibrant citrus-infused sparkling water complements the flavors for a perfectly rounded dessert experience.

Creative Ways to Present

Serve the cake on a rustic wooden board for a cozy feel, or plate individual slices with a drizzle of blueberry coulis and a mint sprig for a touch of elegance. You can even layer slices of cake in clear parfait glasses with extra frosting and berries for a playful twist on presentation.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Lemon Blueberry Cake with Cream Cheese Frosting covered in an airtight container in the refrigerator to maintain freshness. The flavors actually marry well overnight, making for an even better taste the next day.

Freezing

If you’d like to freeze the cake, wrap it tightly in plastic wrap and foil, then place it in a freezer-safe container. For the best texture and taste, freeze unfrosted layers separately, then frost after thawing completely in the fridge overnight.

Reheating

Since this is a frosted cake, it’s best served chilled, but if you prefer it slightly warm, remove frosting portions and warm the cake slices briefly in the microwave. Add frosting back after warming, or enjoy the contrast of cool frosting and slightly warmed cake.

FAQs

Can I use frozen blueberries in this cake?

Yes, frozen blueberries work well but be sure to toss them with flour before folding into the batter to reduce bleeding of color and scanning moisture. Fresh is ideal, but frozen is a perfectly convenient option.

Is there a substitute for buttermilk?

If you don’t have buttermilk, mix 3/4 cup milk with 1 tablespoon lemon juice or white vinegar. Let it sit for 5 minutes before using. This homemade substitute mimics the acidity and flavor needed in the recipe.

Can I make this cake gluten-free?

You can substitute the cake flour for a trusted gluten-free all-purpose baking mix, but results may vary. Choose blends that include xanthan gum for structure and adjust baking time accordingly.

How do I prevent the blueberries from sinking to the bottom?

Tossing blueberries in a bit of flour before folding them into the batter helps them adhere better and stay suspended through baking, so that delicious bursts of blueberry are evenly dispersed.

How long does the cream cheese frosting last?

The frosting stays fresh refrigerated for up to 4 days. Be sure to keep it covered well to prevent it from drying out or absorbing fridge odors.

Final Thoughts

Making this Lemon Blueberry Cake with Cream Cheese Frosting Recipe is like inviting sunshine and sweetness right into your kitchen. It’s bursting with fresh flavors and moist, tender crumb that’s enhanced by that irresistibly tangy frosting. Whether for a celebration, a weekend treat, or to brighten up any ordinary day, this cake is sure to become a beloved favorite in your dessert repertoire. Go ahead and give it a try—your friends and family will thank you with every delicious bite!

Print