Description
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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Ingredients
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
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
Notes
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