Introduction

This Lemon Blueberry Cake is a delightful combination of zesty lemon and sweet blueberries, perfect for any occasion. Moist and flavorful, it’s topped with a smooth cream cheese frosting that complements the fresh fruit beautifully. Whether you bake it as a sheet cake or layers, it’s sure to impress your guests.

Lemon Blueberry Cake with Cream Cheese Frosting Recipe - Recipe Image

Ingredients

3 cups cake flour (360 grams)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk (180 ml), room temperature
1/3 cup lemon juice (80 ml), freshly squeezed
1 cup unsalted butter (226 grams), softened to room temperature
1 3/4 cups granulated sugar (350 grams)
2 tablespoons lemon zest
2 teaspoons vanilla extract
4 large eggs, room temperature
2 cups blueberries (fresh recommended)
2 teaspoons cake flour (or all-purpose flour)
1/2 cup unsalted butter (112 grams), softened
8 oz brick-style cream cheese (226 grams)
1 teaspoon lemon juice, freshly squeezed
3 – 4 cups powdered sugar (330-440 grams), sifted
1 tablespoon whipping cream (as needed)
3/4 cup unsalted butter (168 grams), softened
12 ounces brick-style cream cheese (340 grams), full fat
1 1/2 teaspoons lemon juice, freshly squeezed
4 1/2 – 5 1/2 cups powdered sugar (495 – 605 grams), sifted
1-2 tablespoons whipping cream (as needed)

Instructions

Step 1: Preheat the oven to 350°F (180°C). Grease and flour a 9×13 inch cake pan. For layer cakes, line the bottoms with parchment paper and grease and flour the sides.
Step 2: In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
Step 3: Combine the buttermilk and freshly squeezed lemon juice in a small bowl. Whisk with a fork and set aside.
Step 4: In a large bowl, beat the butter, sugar, and lemon zest until fluffy, about 2-3 minutes.
Step 5: Add the vanilla extract and beat in the eggs one at a time, scraping down the sides of the bowl after each addition.
Step 6: With the mixer on low, add about a third of the flour mixture, then half of the buttermilk mixture. Scrape down the bowl, then repeat with another third of the flour and the remaining buttermilk. Finally, add the last of the flour mixture. Mix just until combined to avoid overmixing.
Step 7: Toss the blueberries with 2 teaspoons of flour, then gently fold them into the batter with a spatula.
Step 8: Pour the batter into the prepared pan(s). Bake for 30-35 minutes for a 9×13 pan or 25-30 minutes for layer cakes. The cake is done when the top is set, a toothpick inserted comes out clean, and it springs back slightly to the touch.
Step 9: Allow the cake to cool in the pan(s). For layer cakes, handle carefully and do not invert while hot.
Step 10: For the cream cheese frosting, beat the butter until soft. Add cream cheese and beat until combined.
Step 11: Mix in the lemon juice and 3 cups of powdered sugar, starting on low speed then increasing to medium.
Step 12: Gradually add the remaining powdered sugar, about 1/2 cup at a time, until you reach your desired sweetness and thickness. If too thick, add whipping cream one tablespoon at a time.
Step 13: For a 9×13 cake, spread the frosting evenly over the cooled cake. Optionally garnish with blueberries and lemon slices.
Step 14: For layer cakes, make sure layers are fully cooled and optionally chilled. Level domed tops with a serrated knife. Place one layer on your serving plate, frost with about 3/4 cup frosting, then add the next layer. Repeat until all layers are stacked. Apply a thin crumb coat over the sides and chill for 20-30 minutes. Finish frosting the cake with swirls and decorate with blueberries if desired.
Step 15: Slice the cake with a thin, sharp knife for clean cuts.

Tips & Variations

Use fresh blueberries for the best texture and flavor. Frozen can be used but may bleed into the batter.
If you prefer a tangier frosting, increase the lemon juice slightly to taste.
To make mini cakes, reduce baking time and check for doneness early to avoid drying out.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the cream cheese frosting fresh. Let it come to room temperature before serving for the best flavor. Leftover cake can be frozen for up to 2 months; thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, but be sure to thaw and drain them well before folding into the batter to reduce excess moisture and prevent bleeding.

How can I tell when the cake is fully baked?

The cake is done when the top looks set and a toothpick inserted into the center comes out clean. It should also spring back slightly when gently pressed.