Lemon Blueberry Cake With Cream Cheese Frosting Recipe

When you want a dessert that’s bright, fresh, and bursting with flavor, this lemon blueberry cake with lemon cream cheese frosting is exactly what you need. Perfectly moist and tender, the cake combines the tartness of lemon with juicy blueberries, while the luscious lemon cream cheese frosting adds a creamy tang that will leave you craving more.

this Recipe

You’ll love how easy it is to make this delightful treat that works wonderfully for birthdays, brunches, or simply a sweet afternoon indulgence. Once you try this lemon blueberry cake, it might just become your new favorite go-to dessert!

Why You’ll Love This Recipe

• Bright, fresh lemon flavor perfectly complements sweet blueberries.
• Moist and tender cake texture that melts in your mouth.
• Rich, tangy lemon cream cheese frosting enhances every bite.
• Easy to make with common pantry ingredients and fresh fruit.
• Great for celebrations, brunch, or anytime you want a special dessert.

Ingredients

Gather these ingredients to create your delicious lemon blueberry cake with frosting:

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 3 large eggs
• 1 tablespoon lemon zest (about 2 lemons)
• 1/4 cup fresh lemon juice
• 1 teaspoon pure vanilla extract
• 1 cup sour cream
• 1 1/2 cups fresh blueberries, rinsed and patted dry

For the 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 pure vanilla extract

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Servings: 12 slices
• Calories: Approximately 350 per serving

How to Make lemon blueberry cake with a lemon cream cheese frosting

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures your leavening agents are well distributed.
3. In a large bowl, cream the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each addition.
4. Mix in lemon zest, fresh lemon juice, and vanilla extract until combined. Then, alternate adding the dry ingredients and sour cream in three additions, beginning and ending with the dry ingredients. Mix just until incorporated.
5. Gently fold in the fresh blueberries to the batter, being careful not to crush them.
6. Pour the batter into the prepared pan and smooth the top. Bake for 38-42 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back when touched lightly.
7. Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then transfer to a wire rack to cool completely before frosting.
8. For the frosting, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, mixing on low speed until combined. Add lemon juice, lemon zest, and vanilla extract, then beat on medium speed until light and fluffy.
9. Once the cake is fully cooled, spread the lemon cream cheese frosting evenly over the top. Garnish with extra blueberries and a sprinkle of lemon zest if desired.

Tips for the Best Results

• Use fresh, room temperature ingredients for a smooth batter and frosting consistency.
• Be gentle when folding in blueberries to avoid turning the batter purple.
• Line your pan with parchment paper for easier removal of the cake.
• Let the cake cool completely before frosting to prevent melting or sliding.
• Store leftover cake in an airtight container in the fridge for fresher flavor.

Storage and Reheating

Store your lemon blueberry cake in an airtight container in the refrigerator for up to 4 days. This keeps the frosting fresh and the cake moist. If you want to freeze it, wrap the cake tightly in plastic wrap followed by aluminum foil; it will keep well for up to 2 months.

When ready to serve, thaw frozen cake overnight in the refrigerator. For a slightly warm slice, let it sit at room temperature for 30 minutes or gently warm in the microwave for 10-15 seconds, but avoid overheating to preserve texture and flavor.

Frequently Asked Questions

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries, but be sure to thaw and drain them well before folding into the batter to prevent excess moisture which can affect the cake texture.

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

Coat blueberries lightly with a teaspoon of flour before folding them into the batter; this helps suspend them evenly throughout the cake as it bakes.

Can I make this cake gluten-free?

Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend for a similar texture, and ensure your baking powder is gluten-free as well.

How long does the frosting keep?

The lemon cream cheese frosting is best consumed within 4 days when stored in the refrigerator, as the cream cheese can spoil if kept longer at room temperature.