There’s something truly delightful about the combination of bright lemon and sweet blueberries in a dessert. This lemon blueberry cake with lemon cream cheese frosting is the perfect treat to brighten up any day, whether you’re celebrating a special occasion or just want to indulge in a flavorful homemade cake.
You’ll love how easy it is to bake this moist and tender lemon blueberry cake, bursting with fresh fruit and topped with a creamy, tangy frosting that perfectly balances the sweetness. The fresh lemon zest and juice in both the cake and frosting bring a refreshing zing that makes every bite irresistible.
Why You'll Love This Recipe
- Bright, fresh lemon flavor balanced with juicy blueberries.
- Moist and tender crumb that stays fresh for days.
- Rich, tangy lemon cream cheese frosting complements the cake perfectly.
- Simple ingredients you likely have on hand.
- Great for gatherings, birthdays, or afternoon treats.
Ingredients
Gather these ingredients to create your delicious lemon blueberry cake with lemon cream cheese frosting.
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest (about 2 lemons)
- 1/4 cup fresh lemon juice
- 1 cup whole milk
- 1 1/2 cups fresh blueberries
- 2 tablespoons all-purpose flour (for blueberries)
Lemon Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
Recipe Details
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Servings: 12 slices
- Calories: Approximately 320 per serving
How to Make lemon blueberry cake with a lemon cream cheese frosting
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or line it with parchment paper.
- In a medium bowl, whisk together the 2 1/2 cups flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each addition, then mix in vanilla extract, lemon zest, and lemon juice.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined to avoid overmixing.
- Toss blueberries with 2 tablespoons of flour to coat, then gently fold them into the batter to prevent sinking.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 38-42 minutes, or until a toothpick inserted in the center comes out clean and the cake is golden on top.
- Remove the cake from the oven and allow it to cool completely in the pan on a wire rack before frosting.
- To make the frosting, beat together the softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar, mixing on low speed until combined. Stir in lemon juice, lemon zest, and vanilla extract, then beat on medium-high speed until fluffy.
- Spread the lemon cream cheese frosting evenly over the cooled cake. Garnish with additional fresh blueberries or lemon zest if desired. Slice and serve.
Tips for the Best Results
- Use fresh lemons for zest and juice to maximize bright lemon flavor.
- Gently fold the blueberries into the batter to avoid breaking them and turning the batter purple.
- Make sure both the cake and frosting are fully cooled before frosting to prevent melting.
- If you don’t have fresh blueberries, frozen can be used but do not thaw before adding; toss frozen berries with flour and fold in carefully.
- For an extra moist cake, substitute half the milk with buttermilk.
Storage and Reheating
Store the lemon blueberry cake in an airtight container in the refrigerator for up to 4 days. The cream cheese frosting requires refrigeration to keep it fresh and safe to eat.
If you want to keep the cake longer, wrap it tightly in plastic wrap and place it in a freezer-safe container. Freeze for up to 3 months. To thaw, move the cake to the refrigerator overnight, then bring to room temperature before serving.
Frequently Asked Questions
Can I use frozen blueberries in this lemon blueberry cake?
Yes, you can use frozen blueberries without thawing them first. Toss them in flour and fold gently into the batter to prevent color bleeding and clumping.
Can I make this cake dairy-free?
To make a dairy-free version, substitute the butter with a vegan butter alternative and use a dairy-free cream cheese for the frosting. Almond or oat milk can replace whole milk.
How do I prevent the blueberries from sinking to the bottom?
Coating the blueberries in a little flour before folding them into the batter helps suspend them evenly throughout the cake instead of sinking to the bottom.
Can I bake this cake in round cake pans instead of a 9x13 pan?
Yes, you can bake this recipe in two 8-inch round pans. Adjust the baking time to about 30-35 minutes and check for doneness with a toothpick.
