Introduction
Few flavor combinations can compete with the magic of blueberries and lemon. This Blueberry Cake with Lemon Cream Cheese Frosting is the perfect celebration of bright citrus and juicy berries wrapped in a cloud of rich, tangy frosting. It’s moist, buttery, lightly tangy, and packed with fresh blueberries that burst in every bite.
The cake is made with sour cream for extra tenderness and layered with a luxurious lemon cream cheese frosting that melts on your tongue. Whether you’re baking for a birthday, spring gathering, summer brunch, or simply because you’re craving something fresh and sweet, this recipe is your go-to showstopper.
Want more fresh fruit cakes and bakery-worthy frostings? Visit recipeservice.net for high-impact desserts made easy at home.
🛒 Ingredients
🍰 For the Blueberry Cake
- 3 cups cake flour (or use all-purpose flour sifted with 1 tbsp cornstarch per cup)
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 cups white sugar
- 3 large eggs
- ¼ cup vegetable oil
- 1 cup sour cream
- ¼ cup lemon juice (about 1 lemon)
- Zest of 1 lemon
- ½ cup fresh blueberries
🍋 For the Lemon Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1 cup (2 sticks) unsalted butter, softened
- 6 cups powdered sugar, sifted
- Zest of 1 lemon
- 1 tbsp lemon juice
- 1 tsp vanilla extract (optional)
Optional garnish: extra blueberries, lemon zest, edible flowers, mint leaves
👨🍳 Directions
🔥 Step 1: Preheat & Prep
- Preheat oven to 350°F (175°C)
- Grease and flour:
- Two 8-inch or 9-inch cake pans, or
- One 9×13-inch pan for sheet-style cake
- Line bottoms with parchment paper for easy release
🥣 Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together:
- 3 cups cake flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Set aside.
🧁 Step 3: Cream the Butter and Sugar
In a large mixing bowl or stand mixer, cream together:
- 2½ sticks unsalted butter (1¼ cups)
- 2 cups white sugar
Beat on medium-high for 2–3 minutes until light and fluffy.
🥚 Step 4: Add Wet Ingredients
- Add 3 large eggs, one at a time, mixing after each.
- Mix in:
- ¼ cup vegetable oil
- 1 cup sour cream
- ¼ cup lemon juice
- Zest of 1 lemon
Mix until smooth.
🧁 Step 5: Combine Wet and Dry
- Gradually mix in the dry ingredients.
- Mix on low just until combined (do not overmix).
If using a stand mixer, scrape down the sides to ensure even blending.
🫐 Step 6: Fold in Blueberries
- Toss ½ cup blueberries in 1 tbsp flour (prevents sinking)
- Gently fold into the batter
🍰 Step 7: Bake
- Pour batter evenly into prepared pans
- Bake for 28–35 minutes (check at 28)
- Until a toothpick inserted in the center comes out clean
Cool in pans for 10 minutes, then transfer to wire rack to cool completely.
🍋 Step 8: Make Lemon Cream Cheese Frosting
In a large bowl, beat together:
- 8 oz cream cheese
- 1 cup unsalted butter
Until smooth and creamy. Then add:
- 6 cups powdered sugar, gradually
- Zest of 1 lemon
- 1 tbsp lemon juice
- 1 tsp vanilla extract (optional)
Beat for 2–3 minutes until fluffy. Add more lemon juice or powdered sugar to adjust consistency.
🎂 Step 9: Assemble and Frost
Once cakes are completely cool:
- Spread frosting between layers
- Frost top and sides with an offset spatula
- Decorate with:
- Fresh blueberries
- Lemon zest curls
- Edible flowers or mint
Refrigerate for 15–20 minutes before slicing for cleaner cuts.
🍽️ Servings and Timing
- Servings: 12–14
- Prep Time: 30 minutes
- Bake Time: 30–35 minutes
- Frosting & Assembly: 20 minutes
- Total Time: ~1.5 hours
🍴 Serving Suggestions
- Serve with:
- Hot tea or iced lemon water
- Sparkling lemonade or rosé
- Perfect for:
- Easter, Mother’s Day, birthdays
- Bridal showers or baby showers
Keep slices chilled for a refreshing summer dessert!
🧑🍳 Variations
- Glazed Lemon Cake: Skip frosting and drizzle with lemon glaze (powdered sugar + lemon juice)
- Blueberry Lemon Loaf: Bake in a loaf pan for 50–60 minutes
- Add Berries: Fold in raspberries or blackberries with the blueberries
- Vegan Version: Use vegan butter, coconut yogurt, and egg replacer
- Gluten-Free: Substitute 1:1 GF flour blend with added xanthan gum if needed
🧊 Storage & Make-Ahead Tips
Refrigerator:
- Store frosted cake in an airtight container for up to 5 days
Freezer:
- Freeze unfrosted layers for up to 2 months
- Thaw overnight, frost, and serve
Make-Ahead:
- Bake cakes a day in advance and chill wrapped in plastic
- Frost the day of serving for best freshness
❓ 10 Frequently Asked Questions (FAQs)
1. Can I use frozen blueberries?
Yes—add them frozen and toss in flour first. They may slightly tint the batter.
2. Can I make this a sheet cake?
Yes! Use a 9×13 pan and increase bake time to ~35–40 minutes.
3. Can I double the recipe?
Yes—use four pans or bake two large sheet cakes.
4. How tangy is the frosting?
Mildly tangy and sweet—balance it by adjusting lemon juice and sugar to your taste.
5. Can I use regular flour?
Yes, but cake flour yields a softer crumb. Substitute with all-purpose + 1 tbsp cornstarch per cup.
6. What’s the best way to prevent sinking berries?
Toss in flour before folding into batter and gently stir.
7. Can I add a filling?
Yes! Try lemon curd between the layers for extra zing.
8. Does the cake need to be refrigerated?
If frosted with cream cheese, yes—store in the fridge and bring to room temp before serving.
9. Can I make cupcakes instead?
Absolutely! Bake for 18–22 minutes, and top with piped lemon frosting.
10. What can I substitute for sour cream?
Plain Greek yogurt or buttermilk work well.
📝 Conclusion
This Blueberry Cake with Lemon Cream Cheese Frosting is the perfect treat for when you want something that’s bright, fresh, and indulgent. The zing of lemon paired with sweet blueberries and rich cream cheese frosting makes it a dessert you’ll come back to all year long.
Moist, tender, and bursting with flavor, it’s a surefire hit at any gathering—or your next baking day.
For more seasonal cakes, fruity bakes, and decadent frostings, visit recipeservice.net, where every recipe is tested, trusted, and totally worth it.
Blueberry Cake with Lemon Cream Cheese Frosting – A Burst of Berry Sunshine in Every Slice
Ingredients
🍰 For the Blueberry Cake
- 3 cups cake flour or use all-purpose flour sifted with 1 tbsp cornstarch per cup
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 cups white sugar
- 3 large eggs
- ¼ cup vegetable oil
- 1 cup sour cream
- ¼ cup lemon juice about 1 lemon
- Zest of 1 lemon
- ½ cup fresh blueberries
🍋 For the Lemon Cream Cheese Frosting
- 8 oz cream cheese softened
- 1 cup 2 sticks unsalted butter, softened
- 6 cups powdered sugar sifted
- Zest of 1 lemon
- 1 tbsp lemon juice
- 1 tsp vanilla extract optional
- Optional garnish: extra blueberries lemon zest, edible flowers, mint leaves
Instructions
🔥 Step 1: Preheat & Prep
- Preheat oven to 350°F (175°C)
- Grease and flour:
- Two 8-inch or 9-inch cake pans, or
- One 9×13-inch pan for sheet-style cake
- Line bottoms with parchment paper for easy release
🥣 Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together:
- 3 cups cake flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- Set aside.
🧁 Step 3: Cream the Butter and Sugar
- In a large mixing bowl or stand mixer, cream together:
- 2½ sticks unsalted butter (1¼ cups)
- 2 cups white sugar
- Beat on medium-high for 2–3 minutes until light and fluffy.
🥚 Step 4: Add Wet Ingredients
- Add 3 large eggs, one at a time, mixing after each.
- Mix in:
- ¼ cup vegetable oil
- 1 cup sour cream
- ¼ cup lemon juice
- Zest of 1 lemon
- Mix until smooth.
🧁 Step 5: Combine Wet and Dry
- Gradually mix in the dry ingredients.
- Mix on low just until combined (do not overmix).
- If using a stand mixer, scrape down the sides to ensure even blending.
🫐 Step 6: Fold in Blueberries
- Toss ½ cup blueberries in 1 tbsp flour (prevents sinking)
- Gently fold into the batter
🍰 Step 7: Bake
- Pour batter evenly into prepared pans
- Bake for 28–35 minutes (check at 28)
- Until a toothpick inserted in the center comes out clean
- Cool in pans for 10 minutes, then transfer to wire rack to cool completely.
🍋 Step 8: Make Lemon Cream Cheese Frosting
- In a large bowl, beat together:
- 8 oz cream cheese
- 1 cup unsalted butter
- Until smooth and creamy. Then add:
- 6 cups powdered sugar, gradually
- Zest of 1 lemon
- 1 tbsp lemon juice
- 1 tsp vanilla extract (optional)
- Beat for 2–3 minutes until fluffy. Add more lemon juice or powdered sugar to adjust consistency.
🎂 Step 9: Assemble and Frost
- Once cakes are completely cool:
- Spread frosting between layers
- Frost top and sides with an offset spatula
- Decorate with:
- Fresh blueberries
- Lemon zest curls
- Edible flowers or mint
- Refrigerate for 15–20 minutes before slicing for cleaner cuts.
Notes
Serve with: Hot tea or iced lemon water Sparkling lemonade or rosé Perfect for: Easter, Mother’s Day, birthdays Bridal showers or baby showers Keep slices chilled for a refreshing summer dessert! 🧑🍳 Variations
Glazed Lemon Cake: Skip frosting and drizzle with lemon glaze (powdered sugar + lemon juice) Blueberry Lemon Loaf: Bake in a loaf pan for 50–60 minutes Add Berries: Fold in raspberries or blackberries with the blueberries Vegan Version: Use vegan butter, coconut yogurt, and egg replacer Gluten-Free: Substitute 1:1 GF flour blend with added xanthan gum if needed 🧊 Storage & Make-Ahead Tips
Refrigerator:
Store frosted cake in an airtight container for up to 5 days Freezer:
Freeze unfrosted layers for up to 2 months Thaw overnight, frost, and serve Make-Ahead:
Bake cakes a day in advance and chill wrapped in plastic Frost the day of serving for best freshness ❓ 10 Frequently Asked Questions (FAQs)
1. Can I use frozen blueberries?
Yes—add them frozen and toss in flour first. They may slightly tint the batter. 2. Can I make this a sheet cake?
Yes! Use a 9×13 pan and increase bake time to ~35–40 minutes. 3. Can I double the recipe?
Yes—use four pans or bake two large sheet cakes. 4. How tangy is the frosting?
Mildly tangy and sweet—balance it by adjusting lemon juice and sugar to your taste. 5. Can I use regular flour?
Yes, but cake flour yields a softer crumb. Substitute with all-purpose + 1 tbsp cornstarch per cup. 6. What’s the best way to prevent sinking berries?
Toss in flour before folding into batter and gently stir. 7. Can I add a filling?
Yes! Try lemon curd between the layers for extra zing. 8. Does the cake need to be refrigerated?
If frosted with cream cheese, yes—store in the fridge and bring to room temp before serving. 9. Can I make cupcakes instead?
Absolutely! Bake for 18–22 minutes, and top with piped lemon frosting. 10. What can I substitute for sour cream?
Plain Greek yogurt or buttermilk work well. 📝 Conclusion
This Blueberry Cake with Lemon Cream Cheese Frosting is the perfect treat for when you want something that’s bright, fresh, and indulgent. The zing of lemon paired with sweet blueberries and rich cream cheese frosting makes it a dessert you’ll come back to all year long. Moist, tender, and bursting with flavor, it’s a surefire hit at any gathering—or your next baking day. For more seasonal cakes, fruity bakes, and decadent frostings, visit recipeservice.net, where every recipe is tested, trusted, and totally worth it.