Lemon Blueberry Cake with Cream Cheese Frosting

The first time I made this lemon blueberry cake, my kitchen smelled like a sunny morning wrapped up in sweetness. My roommate kept wandering in, asking if it was done yet, that bright citrus fragrance completely captivating us both.

I brought this to a friends birthday picnic last spring, and honestly, people went quiet for a full minute after their first bites. Someone actually asked if I had a secret catering background, which is the best compliment a home baker can get.

Ingredients

• All-purpose flour: The foundation that gives structure while staying tender, never skip the sifting
• Baking powder and baking soda: These work together for that perfect rise, check your expiration dates
• Salt: A tiny pinch amplifies all the other flavors, especially the lemon
• Unsalted butter: Softened to room temperature so it incorporates beautifully into the batter
• Granulated sugar: Sweetens and helps create that lovely golden crumb
• Large eggs: Room temperature eggs emulsify better and create a more uniform texture
• Lemon zest: This is where the real bright flavor lives, zest before juicing
• Fresh lemon juice: Adds acidity that cuts through the richness
• Vanilla extract: Rounds everything out with warmth
• Buttermilk: The secret weapon for tenderness and a subtle tang
• Fresh blueberries: Toss them in flour first so they do not sink to the bottom
• Cream cheese: Completely softened prevents lumpy frosting
• Powdered sugar: Sifted for silky smooth frosting every time

Instructions

Prep your pans and oven:

Preheat oven to 350°F and grease two round cake pans, lining bottoms with parchment paper for easy release.

Whisk the dry ingredients:

Combine flour, baking powder, baking soda, and salt in a medium bowl, whisking to distribute everything evenly.

Cream the butter and sugar:

Beat butter and sugar for about 3 minutes until pale and fluffy, scraping down the bowl halfway through.

Add the eggs and flavor:

Beat in eggs one at a time, then add lemon zest, juice, and vanilla until fully incorporated.

Combine wet and dry:

Alternately add flour mixture and buttermilk on low speed, starting and ending with flour, mixing just until combined.

Fold in the blueberries:

Toss blueberries with 1 tablespoon flour, then gently fold them into the batter to keep them evenly distributed.

Bake until golden:

Divide batter between pans, smooth tops, and bake 30 to 35 minutes until a toothpick comes out clean.

Cool completely:

Let cakes rest in pans for 10 minutes, then turn out onto wire racks to cool entirely before frosting.

Make the frosting:

Beat cream cheese and butter until smooth, then gradually add powdered sugar, vanilla, lemon juice, and salt until fluffy.

Assemble and frost:

Spread frosting on one layer, top with the second cake, then frost the top and sides generously.

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My grandmother always said that a cake with berries in it is like capturing sunshine in a dessert. Every time I slice into this, with those flecks of lemon zest and bursts of purple, I understand exactly what she meant.

Making It Ahead

You can bake the cake layers a day in advance and wrap them tightly in plastic wrap at room temperature. The frosting actually benefits from sitting overnight in the refrigerator, developing a deeper lemon flavor.

Serving Suggestions

This cake shines at brunch alongside a steaming cup of Earl Grey tea or a crisp glass of prosecco. I love serving it slightly chilled, letting the cream cheese frosting firm up just enough for clean slices.

Storage and Freezing

Store the frosted cake in the refrigerator for up to 4 days, covered loosely with plastic wrap or under a cake dome. Unfrosted cake layers freeze beautifully for up to 3 months wrapped tightly in plastic and foil.

• Thaw frozen layers at room temperature, still wrapped, to prevent condensation
• Bring refrigerated cake to room temperature 30 minutes before serving for the best texture
• Extra unfrosted layers make excellent last-minute desserts for unexpected guests

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Every slice feels like a small celebration, perfect for turning an ordinary Tuesday into something worth remembering.

Recipe FAQs

→ Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work perfectly in this cake. Do not thaw them before adding—toss frozen berries with flour just like fresh ones to prevent sinking. They may slightly extend the baking time, so check for doneness a few minutes later than the recipe suggests.

→ How should I store this lemon blueberry cake?

Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. The cream cheese frosting makes it sensitive to heat, so avoid leaving it in warm environments. Bring to room temperature before serving for the best texture and flavor.

→ Can I make this cake in advance?

Absolutely! You can bake the cake layers up to 2 days ahead. Wrap them tightly in plastic wrap and store at room temperature. Frost the cake on the day you plan to serve it. Alternatively, freeze unfrosted layers for up to 3 months—thaw overnight in the refrigerator before frosting.

→ What's the best way to prevent blueberries from sinking to the bottom?

Tossing blueberries in a tablespoon of flour before folding them into the batter creates a light coating that helps suspend them throughout the cake. Also, avoid overmixing once the berries are added—gentle folding keeps the batter light and prevents berries from falling.

→ Can I substitute the buttermilk if I don't have any?

Yes! Make a quick buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk. Let it sit for 5-10 minutes until it thickens slightly. This homemade version provides the same acidity needed to activate the baking soda and create a tender crumb.

→ Why is room temperature important for the ingredients?

Room temperature butter, eggs, and buttermilk emulsify more easily, creating a uniform batter that traps air bubbles. This results in a lighter, more evenly textured cake. Cold ingredients can cause the batter to curdle or seize, leading to a dense texture. Take everything out 1-2 hours before baking.