Blueberry Cake with Lemon Cream Cheese Frosting

Few desserts are as irresistible as a moist blueberry cake layered with creamy, tangy lemon cream cheese frosting. This recipe expertly blends plump, juicy blueberries with a tender crumb, crowned by a fresh and zesty frosting.

Whether you’re a baking novice or seasoned pro, mastering this cake means bringing together simple ingredients with a few clever tricks for bakery-worthy results.

This step-by-step guide covers every detail, from ingredient selection and preparation to expert troubleshooting, flavor variations, and serving ideas.

Elevate your dessert table with this foolproof blueberry cake that will wow guests at brunch, birthdays, or any special occasion.

Ingredients Checklist

Choosing the right ingredients ensures a cake with ideal texture, flavor, and color. Gather these pantry staples, plus some tips for substitutions and dietary tweaks:

For the Blueberry Cake

• 2 cups (240g) all-purpose flour, spooned and leveled
  Provides structure; spoon flour into cup, level for accuracy. Swap for a 1:1 gluten-free blend if needed.

• 2 teaspoons baking powder
  Leavening agent for rise and fluffiness.

• ½ teaspoon baking soda
  Works with buttermilk for extra tenderness.

• ½ teaspoon fine sea salt
  Enhances overall flavor and balances sweetness.

• 1 cup (200g) granulated sugar
  Sweetens and retains moisture. Can use coconut sugar for a deeper note.

• ½ cup (115g) unsalted butter, softened
  Fat for richness; substitute vegan butter for dairy-free.

• 2 large eggs, room temperature
  Binds and lifts; for egg-free, use flaxseed “eggs” or a commercial replacer.

• 1 teaspoon pure vanilla extract
  Depth of flavor. Almond or lemon extract adds extra complexity.

• 1 cup (240ml) buttermilk, room temperature
  Creates tang and tender crumb; sub with milk + 1 tbsp lemon juice if needed.

• 1½ cups (210g) fresh blueberries, rinsed and dried
  Bursting sweetness and color; frozen blueberries work, but toss in flour to prevent bleeding.

For the Lemon Cream Cheese Frosting

• 8 oz (225g) full-fat cream cheese, softened
  Ensure truly soft to avoid lumps; use plant-based cream cheese if needed.

• ½ cup (115g) unsalted butter, softened

• 3½–4 cups (420–480g) powdered sugar, sifted
  Start with less, add to desired consistency. Sifting prevents clumps.

• Zest of 1 large lemon (about 2 tsp)

• 2–3 tablespoons freshly squeezed lemon juice
  Taste and adjust tartness.

• 1 teaspoon pure vanilla extract

Optional Garnishes

• Fresh blueberries

• Extra lemon zest or candied lemon peel

• Edible flowers (violas, pansies, or borage)

Step-by-Step Instructions

A few precise techniques make all the difference between a good cake and a great one. Follow this detailed process for consistent, impressive results:

1. Prepare Baking Equipment

• Grease and flour two 8- or 9-inch round cake pans. For foolproof release, line bases with parchment circles.

• Tip: Aluminum pans bake more evenly than glass or dark nonstick.

2. Mix the Dry Ingredients

• In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

• Definition: Whisking evenly distributes leaveners for a consistent rise.

3. Cream Butter and Sugar

• In a large bowl or stand mixer, beat butter and sugar on medium-high until pale and fluffy (about 3–4 minutes).

• Scrape the bowl to ensure even mixing.

4. Add Eggs and Vanilla

• Beat in eggs one at a time, mixing well after each. Stir in vanilla extract.

5. Alternate Wet and Dry Ingredients

• On low speed, add dry ingredients in three additions, alternating with buttermilk in two additions. Begin and end with dry.

• This method minimizes gluten development, yielding a tender crumb.

6. Prepare Blueberries

• Toss blueberries with 1 tablespoon flour (from the measured amount). This keeps them from sinking.

• Gently fold into the batter using a spatula, taking care not to crush the berries.

7. Bake

• Divide batter evenly between prepared pans. Smooth tops with an offset spatula.

• Bake at 350°F (175°C) for 25–30 minutes, or until a toothpick in the center comes out clean or with a few moist crumbs.

• Cool in pans 10 minutes, then invert onto wire racks to cool completely.

• Do not frost warm cake or frosting will melt.

8. Make Lemon Cream Cheese Frosting

• In a clean bowl, beat cream cheese and butter together until smooth and creamy.

• Gradually add powdered sugar, beating on low to prevent splattering.

• Add lemon zest, juice, and vanilla; beat until light and fluffy (about 2 minutes).

• For thicker frosting, add more sugar. For thinner, add a touch more lemon juice or milk.

9. Assemble and Frost

• Level cake layers with a serrated knife if domed.

• Place one layer on a serving plate. Spread ⅓ of frosting over top.

• Add second layer. Spread remaining frosting over top and sides.

• For a smooth finish, chill cake briefly, then run an offset spatula under warm water and smooth the icing.

10. Garnish

• Decorate with fresh blueberries, extra lemon zest, or edible flowers for a beautiful finish.

Tips for Perfect Results

Every baker faces challenges. These proven strategies and troubleshooting tips guarantee the best blueberry cake, every time:

• Room Temperature Ingredients: Cold butter or eggs won’t blend properly; room temp ensures even mixing.

• Accurate Measuring: Always spoon flour into cups, then level with a knife for best texture.

• Prevent Blueberry Sinking: Toss berries in flour and gently fold to prevent sinking or bursting.

• Check Cake Early: Ovens vary—start checking at 22 minutes to avoid overbaking.

• Smooth Frosting: Beat cream cheese and butter until fully blended; lumpy frosting is usually due to cold ingredients.

• Flavor Variations: Add poppy seeds to the batter for texture, or substitute lime for lemon.

• Gluten-Free Option: Substitute a reliable 1:1 gluten-free baking blend. Don’t overmix.

• Vegan Adaptation: Use plant-based butter, cream cheese, and flax “eggs.”

• High Altitude Adjustment: Increase flour by 2 tbsp, decrease sugar slightly, and bake at a slightly higher temp.

Serving Suggestions

Highlight your blueberry cake’s flavor and freshness with these inspired serving ideas:

• Serve slightly chilled for a firmer frosting, or at room temperature for maximum flavor.

• Pair with a pitcher of fresh lemonade or blueberry iced tea for a summer brunch.

• For parties, cut the cake into small squares and serve as petit fours.

• Garnish each slice with a swirl of lemon curd or a dollop of whipped cream.

• For an elegant dessert plate, drizzle with blueberry coulis and scatter with fresh mint.

Final Thoughts

This blueberry cake with lemon cream cheese frosting stands out for its moist crumb, vibrant flavors, and adaptable recipe.

With practical substitutions, clear instructions, and tips for foolproof results, it’s more than just a dessert—it’s a celebration of simple ingredients and home baking expertise.

Whether you’re baking for a family gathering or a special event, this cake promises to impress both in taste and appearance. For best results, enjoy within a few days, and don’t hesitate to experiment with seasonal berries or citrus twists to make it your own. Happy baking!