Blueberry Cake with Lemon Cream Cheese Frosting

Bright, moist, and bursting with juicy blueberries, this Blueberry Cake with Lemon Cream Cheese Frosting is the kind of dessert that feels like sunshine on a plate. Perfectly balanced with sweet berries and a tangy lemon twist, this cake is soft, tender, and layered with a luscious frosting that adds just the right zing. Whether you’re baking for a brunch, birthday, or just a weekday treat, this cake is a guaranteed crowd-pleaser.

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Why You’ll Love This Recipe
Fresh & Fruity – Blueberries add pops of flavor and natural sweetness
Luscious Lemon Frosting – Cream cheese and lemon make a bright, silky topping
Soft & Moist Crumb – Tender cake thanks to buttermilk and fresh berries
Easy to Make – Simple ingredients and steps for a bakery-style result
Perfect for Any Occasion – Great for spring, summer, or whenever blueberries are in season

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 tbsp lemon juice, let sit 5 mins)
1 ½ cups fresh or frozen blueberries (if using frozen, do not thaw)
1 tablespoon flour (to toss with 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
Thin lemon slices or curls
Fresh mint leaves

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

Step-by-Step Instructions

Step 1: Preheat & Prep
Preheat 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 flour, baking powder, baking soda, and salt
Set aside

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

Step 4: Combine Wet & Dry
Add flour mixture in three parts, alternating with buttermilk
Begin and end with dry ingredients
Mix just until combined—do not overmix

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

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

Step 7: Make Lemon Cream Cheese Frosting
In a mixing bowl, beat cream cheese and butter until smooth
Gradually add powdered sugar and beat until fluffy
Mix in lemon juice, zest, vanilla, and a pinch of salt
Beat until light and creamy

Step 8: Frost the Cake
Once the cake is completely cool, spread frosting over the top (and sides if using round pans)
Decorate with extra blueberries and lemon curls if desired
Chill slightly before slicing for cleaner cuts

Tips for the Best Blueberry Cake
Toss berries in flour – Helps keep them evenly distributed
Use room temperature ingredients – Ensures smooth mixing and even baking
Let it cool completely – Prevents frosting from melting
Add lemon zest to the batter – For an extra citrus burst
Use fresh lemon juice – It makes the frosting taste bright and natural

Serving Suggestions
Serve chilled or at room temperature
Pair with iced tea or lemonade for a refreshing combo
Top each slice with a dollop of whipped cream or a scoop of frozen yogurt
Slice and serve with extra fresh fruit on the side
Perfect for brunch, showers, or summer picnics

How to Store & Freeze

Storing:
Keep in an airtight container in the refrigerator for up to 4 days
Let sit at room temperature for 10–15 minutes before serving

Freezing:
Wrap unfrosted cake layers tightly and freeze for up to 2 months
Freeze frosted cake slices in individual containers
Thaw overnight in the refrigerator

Frequently Asked Questions

Can I use frozen blueberries?
Yes, use them straight from the freezer and toss with flour to prevent excess bleeding

Can I make this gluten-free?
Use a 1:1 gluten-free flour blend for best results

Can I turn this into cupcakes?
Absolutely! Bake in lined muffin tins for 18–22 minutes

Can I use another berry?
Yes—raspberries or blackberries also work beautifully

Is this cake too sweet?
Nope! The natural tartness of lemon and blueberries balances the sweetness perfectly

Final Thoughts
This Blueberry Cake with Lemon Cream Cheese Frosting is a fresh, feel-good dessert that’s just the right mix of sweet and tart. It’s as beautiful as it is delicious and versatile enough to serve any time of year.
Give it a try and bring a little burst of sunshine to your table—don’t forget to tag your creations online so I can see how yours turns out!

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

Nutritional Information (Per Serving, serves 12):
Calories: 320 | Protein: 4g | Carbohydrates: 38g | Fat: 17g | Fiber: 1g | Sodium: 200mg

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