Blueberry Cake with Lemon Cream Cheese Frosting

A homemade blueberry cake layered with a bright lemon cream cheese frosting is the perfect combination of fruity, creamy, and tangy flavors. This recipe ensures every slice is bursting with juicy blueberries, tender cake crumb, and a smooth, zesty finish.

For both new and experienced bakers, mastering this dessert means learning the science behind ingredient choices, the secrets to perfect texture, and clever methods for presentation and storage.

Below, you’ll find a fully detailed guide—complete with ingredient tips, troubleshooting, and thoughtful variations—to guarantee a stunning result every time.

Ingredients Checklist

Selecting the right ingredients and understanding their roles is key to baking success. This list will clarify what to use and suggest substitutions for dietary needs or pantry limitations.

For the Blueberry Cake

• 2 cups (250g) all-purpose flour, measured by spooning and leveling
  Definition: All-purpose flour creates a stable, tender crumb. For gluten-free, substitute a 1:1 gluten-free baking blend.

• 2 teaspoons baking powder
  Provides lift; always check for freshness to ensure a good rise.

• ½ teaspoon baking soda
  Works with buttermilk for lightness.

• ½ teaspoon fine salt
  Balances sweetness and enhances flavor.

• 1 cup (200g) granulated sugar
  Adds sweetness and moisture; coconut sugar or light brown sugar may be used for a slightly different flavor.

• ½ cup (113g) unsalted butter, softened to room temperature
  Ensures a rich, tender cake. Substitute plant-based butter for dairy-free.

• 2 large eggs, room temperature
  Eggs bind and give structure; flax eggs (2 tbsp ground flax + 6 tbsp water) are a vegan alternative.

• 1 teaspoon pure vanilla extract
  Rounds out flavors.

• 1 cup (240ml) buttermilk, at room temperature
  Buttermilk creates a tender crumb and subtle tang. DIY: mix 1 tbsp lemon juice or vinegar with enough milk to make 1 cup, let sit 5 min.

• 1½ cups (200g) fresh blueberries, washed and thoroughly dried
  For frozen berries, use without thawing and toss lightly in 1 tbsp flour to avoid sinking.

For the Lemon Cream Cheese Frosting

• 8 oz (225g) full-fat cream cheese, completely softened
  Soft cream cheese prevents lumps. Use plant-based for vegan option.

• ½ cup (113g) unsalted butter, softened

• 3½ to 4 cups (420–480g) powdered sugar, sifted
  Sifting gives smoothness and prevents clumps.

• Zest of 1 large lemon (about 2 tsp)

• 2 to 3 tablespoons freshly squeezed lemon juice, to taste
  Adjust for tartness preference.

• 1 teaspoon vanilla extract

Optional Garnishes

• Fresh blueberries

• Extra lemon zest or thin lemon slices

• Edible flowers such as violets, pansies, or borage

Step-by-Step Instructions

Clear, detailed steps are crucial to a successful cake. Each instruction is designed to minimize common errors and provide the best possible outcome.

Start by assembling all tools: two 8- or 9-inch round cake pans, parchment paper, mixer, spatulas, cooling rack, zester, and measuring utensils.

1. Preheat and Prepare Pans
Grease pans and line the bottoms with parchment circles. Dust lightly with flour for easy cake removal.

2. Mix Dry Ingredients
Whisk flour, baking powder, baking soda, and salt together in a medium bowl. This distributes leavening agents evenly.

3. Cream Butter and Sugar
Beat butter and sugar on medium-high until pale and fluffy, 3–4 minutes. Scrape the bowl to ensure all is mixed evenly.

4. Incorporate Eggs and Vanilla
Add eggs one at a time, mixing well after each addition. Blend in vanilla.

5. Alternate Wet and Dry Ingredients
Add dry mixture to the butter-egg mixture in three parts, alternating with the buttermilk. Begin and end with the dry mix. Mix on low until just combined to avoid overworking the batter.

6. Fold in Blueberries
Toss blueberries with 1 tablespoon of the measured flour to prevent sinking. Gently fold them into the batter using a spatula.

7. Bake
Divide batter evenly between pans, smoothing tops. Bake at 350°F (175°C) for 25–30 minutes. Test with a toothpick; a few moist crumbs are fine, but no wet batter. Cool cakes in pans 10 minutes, then turn onto wire racks.

8. Make Lemon Cream Cheese Frosting
Beat cream cheese and butter until completely smooth. Gradually add sifted powdered sugar, starting with 3½ cups. Add lemon zest, juice, and vanilla; beat until fluffy. Adjust consistency: if too thin, add more sugar; if too thick, a teaspoon of lemon juice or milk.

9. Assemble and Frost
Level cooled cake layers if needed. Place first layer on a serving plate, spread with about ⅓ of the frosting. Add second layer, cover top and sides with remaining frosting. For a neat finish, chill cake briefly, then smooth with a warm offset spatula.

10. Decorate
Top with blueberries, lemon zest, or edible flowers. For special occasions, pipe borders or use lemon slices for a striking finish.

Tips for Perfect Results

Fine-tuning your technique makes a big difference. These expert strategies help avoid pitfalls and guarantee great texture and flavor.

• Measure flour correctly—spoon into cup, then level off. Too much flour makes cake dry.

• Always use room-temperature ingredients for even mixing.

• Toss berries in flour to prevent sinking and batter streaks.

• Check cake at 22 minutes; overbaking dries it out.

• If frosting seems too soft, chill briefly before spreading.

• Add 1–2 tablespoons poppy seeds for extra crunch, or swap lemon zest for orange for a different citrus profile.

• For gluten-free, use a tested 1:1 baking flour and do not overmix.

• For a taller cake, use 6-inch pans and check for doneness with a skewer.

• To make cupcakes, reduce baking time to 18–22 minutes.

Serving Suggestions

Showcase this cake’s best qualities by serving it at the right temperature and with thoughtful accompaniments.

• Serve slightly chilled for neat slices, or at room temperature for full flavor and creamy texture.

• For an elegant dessert, add a drizzle of homemade blueberry sauce or lemon curd to each plate.

• Pair with tea, coffee, or a glass of cold lemonade for a delightful afternoon treat.

• Decorate individual slices with extra berries or a mint sprig for added freshness.

• For brunch, offer alongside fresh fruit and yogurt for a vibrant spread.

Final Thoughts

This blueberry cake with lemon cream cheese frosting stands out for its balance of flavors, tender crumb, and adaptability to different tastes and dietary needs.

By following precise steps, understanding ingredient roles, and incorporating expert tips, you’re guaranteed a cake that’s as beautiful as it is delicious.

Use fresh, high-quality ingredients for the best results, and don’t hesitate to personalize the recipe with your favorite berries or citrus zest. Enjoy the process—and the well-earned compliments from everyone who tastes your masterpiece.