Blueberry Cake with Lemon Cream Cheese Frosting

This Blueberry Cake with Lemon Cream Cheese Frosting is a bright, fruity twist on a classic cake that’s perfect for spring, summer, or any time you’re craving something sweet and refreshing. Bursting with juicy blueberries and topped with a tangy lemon frosting, it’s light, moist, and full of flavor in every bite. Whether you’re baking for brunch, birthdays, or just to treat yourself, this cake is a guaranteed hit.

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Why You’ll Love This Recipe
Fresh and Zesty – Blueberries and lemon are a classic, refreshing combo
Moist and Fluffy – Buttermilk and berries keep the texture soft and tender
Tangy Cream Cheese Frosting – Adds just the right amount of zing
Great for Any Occasion – Easy enough for everyday, beautiful enough for celebrations
Simple Ingredients – Everything you need is probably in your pantry

Ingredients You’ll Need

For the Blueberry Cake:
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice, mixed and rested for 5 mins)
1 ½ cups fresh or frozen blueberries
1 tablespoon flour (for tossing blueberries)

For the Lemon Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
2 cups powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
½ teaspoon vanilla extract
Pinch of salt

Optional Garnishes:
Extra blueberries
Lemon zest or curls
Fresh mint leaves

Tools You’ll Need
Mixing bowls
Hand mixer or stand mixer
Rubber spatula
9×13-inch pan or two 8-inch round pans
Measuring cups and spoons
Cooling rack
Zester or grater

Step-by-Step Instructions

Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C)
Grease and flour your baking pan(s), or line with parchment paper

Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt
Set aside

Step 3: Cream Butter and Sugar
In a large bowl, beat the butter and sugar until light and fluffy (2–3 minutes)
Add eggs one at a time, beating well after each
Mix in the vanilla extract

Step 4: Combine Wet and Dry
Add the dry ingredients to the wet mixture in three additions, alternating with buttermilk
Start and end with dry ingredients
Mix until just combined—do not overmix

Step 5: Fold in Blueberries
Toss the blueberries with 1 tablespoon flour to prevent sinking
Gently fold them into the batter using a spatula

Step 6: Bake
Pour the batter into your prepared pan(s) and smooth the top
Bake for 30–35 minutes (round pans) or 35–40 minutes (9×13 pan), until a toothpick inserted in the center comes out clean
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely

Step 7: Make the Frosting
In a mixing bowl, beat cream cheese and butter until smooth and creamy
Gradually add powdered sugar and beat until light and fluffy
Mix in lemon juice, zest, vanilla, and a pinch of salt
Adjust consistency with a little more powdered sugar or lemon juice, if needed

Step 8: Frost the Cake
Once the cake is completely cool, spread the frosting evenly over the top (and sides, if using round layers)
Garnish with blueberries, lemon zest, or fresh mint leaves

Tips for Perfect Blueberry Cake
Toss berries with flour to keep them from sinking to the bottom
Use fresh lemon juice for the best flavor in the frosting
Let your cake cool completely before frosting to avoid melting
For extra lemon flavor, add zest directly to the cake batter
If using frozen blueberries, do not thaw before folding into the batter

Serving Suggestions
Pair with iced tea, lemonade, or a light white wine
Serve with whipped cream or vanilla frozen yogurt for an extra treat
Slice and enjoy with fresh berries on the side
Make it mini – turn into cupcakes and frost individually
Perfect for brunch tables, bridal showers, or spring parties

How to Store and Freeze

Storing:
Refrigerate in an airtight container for up to 4 days
Let sit at room temperature for 15 minutes before serving

Freezing:
Freeze the unfrosted cake wrapped tightly for up to 2 months
Frost after thawing, or freeze individual slices of frosted cake and thaw as needed

Frequently Asked Questions

Can I use frozen blueberries?
Yes—just add them straight from the freezer and toss with a little flour first

Can I make it gluten-free?
Use a 1:1 gluten-free flour blend for the best texture

Can I turn this into cupcakes?
Yes! Bake for 18–22 minutes in a lined muffin tin

What’s the best substitute for buttermilk?
1 cup milk mixed with 1 tablespoon lemon juice or vinegar, let sit for 5 minutes

Is this cake overly sweet?
Not at all—it’s perfectly balanced by the tart lemon and juicy blueberries

Final Thoughts
This Blueberry Cake with Lemon Cream Cheese Frosting is a fresh, fruity dessert that feels light yet indulgent. With its tender crumb, tangy frosting, and bursts of blueberry in every slice, it’s a cake you’ll want to make again and again.
Whether you’re sharing it with friends or savoring it all to yourself, it’s a true treat that captures the flavor of sunshine and sweetness in every bite.

Preparation Time: 15 minutes
Cooking Time: 35 minutes
Cuisine: American

Nutritional Information (Per Serving, 12 servings):
Calories: 325 | Protein: 4g | Carbohydrates: 38g | Fat: 17g | Fiber: 1g | Sodium: 210mg

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