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Blueberry Cake with Lemon Cream Cheese Frosting – Moist, Fluffy Cake Bursting with Blueberries and a Bright Citrus Finish

Looking for the ultimate show-stopping cake that’s both easy to make and absolutely delicious? This Blueberry Cake with Lemon Cream Cheese Frosting is your answer! Picture a light, tender vanilla cake studded with sweet, juicy blueberries, layered with a tangy, luscious lemon cream cheese frosting that brings just the right amount of zing. This cake is perfect for summer parties, birthdays, brunches, or whenever you crave a special homemade treat. Whether you use fresh or frozen berries, this recipe guarantees a moist, flavorful cake that stays soft for days. The zesty lemon frosting perfectly balances the sweetness of the blueberries, making every bite bright and irresistible!
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Prep Time 30 minutes
Bake & Cooling & frosting time 2 hours 30 minutes
Total Time 3 hours
Servings: 14 slices
Ingredients Equipment Method Notes

Ingredients
  

For the Blueberry Cake
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup granulated sugar
  • ½ cup unsalted butter room temperature
  • 2 large eggs room temperature
  • 1 cup buttermilk room temperature (or milk + 1 tbsp lemon juice)
  • 2 tsp pure vanilla extract
  • 1½ cups fresh or frozen blueberries
  • 1 tbsp flour for tossing blueberries
For the Lemon Cream Cheese Frosting
  • 8 oz cream cheese softened
  • ½ cup unsalted butter softened
  • 3 cups powdered sugar sifted
  • 2 tbsp freshly squeezed lemon juice
  • 1 tbsp finely grated lemon zest
  • 1 tsp pure vanilla extract

Equipment

  • 8- or 9-inch round cake pans (2)
  • Parchment paper
  • Electric mixer or stand mixer
  • Mixing bowls
  • Rubber spatula
  • Whisk
  • Measuring cups and spoons
  • Zester or microplane (for lemon zest)
  • Cooling rack
  • Offset spatula (for frosting)

Method
 

Step 1. Prep Pans and Oven
  1. Preheat your oven to 350°F (175°C).
  2. Grease two 8- or 9-inch round cake pans.
  3. Line the bottoms with parchment paper circles and lightly grease again.
Step 2. Mix the Dry Ingredients
  1. In a medium bowl, whisk together:
  2. 2 cups flour
  3. 2 tsp baking powder
  4. ½ tsp baking soda
  5. ½ tsp salt
  6. Set aside.
Step 3. Cream Butter and Sugar
  1. In a large bowl using an electric mixer, beat ½ cup softened butter and 1 cup granulated sugar on medium speed until light and fluffy (about 3 minutes).
Step 4. Add Eggs and Vanilla
  1. Add 2 eggs, one at a time, beating well after each addition.
  2. Mix in 2 tsp vanilla extract.
Step 5. Alternate Dry Ingredients and Buttermilk
  1. With mixer on low speed, add half the dry ingredients and mix just until combined.
  2. Add 1 cup buttermilk and mix until just incorporated.
  3. Add remaining dry ingredients and mix until batter is smooth. Do not overmix.
Step 6. Prepare the Blueberries
  1. In a small bowl, toss 1½ cups blueberries with 1 tbsp flour (helps prevent sinking).
Step 7. Fold in Blueberries
  1. Gently fold the floured blueberries into the cake batter with a spatula.
Step 8. Divide and Bake the Cakes
  1. Divide the batter evenly between prepared pans.
  2. Bake at 350°F (175°C) for 28–34 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 9. Make the Lemon Cream Cheese Frosting
  1. In a large bowl, beat 8 oz softened cream cheese and ½ cup softened butter on medium speed until creamy and smooth (about 2 minutes).
  2. Add 3 cups powdered sugar, 2 tbsp lemon juice, 1 tbsp lemon zest, and 1 tsp vanilla extract.
  3. Beat on low until combined, then on high until light and fluffy (about 2–3 minutes).
Step 10. Assemble and Frost the Cake
  1. Place one cooled cake layer on a serving plate. Spread with a generous layer of lemon cream cheese frosting.
  2. Add second cake layer and frost the top and sides.
  3. Decorate with fresh blueberries or lemon zest if desired.
  4. Chill cake for 30 minutes before slicing for neater layers.

Notes

🧊 Storage & Reheating
Room temperature: Store frosted cake for up to 4 hours.
Refrigerator: Store covered for up to 5 days. Bring to room temperature before serving for best texture.
Freezer: Freeze individual slices or whole cake (well wrapped) for up to 2 months. Thaw in refrigerator overnight.
🥄 Variations
Lemon Blueberry Sheet Cake: Bake batter in a 9×13-inch pan for 35–40 minutes.
Strawberry Swirl: Replace blueberries with chopped fresh strawberries.
Coconut Blueberry Cake: Add ½ cup shredded sweetened coconut to batter.
Layered Cupcakes: Make as cupcakes; bake at 350°F for 18–20 minutes.
❓ 10 FAQs
1. Can I use frozen blueberries?
Yes! Use them straight from the freezer; do not thaw.
2. Why toss blueberries with flour?
It helps keep them from sinking to the bottom of the cake layers.
3. Can I make this as a single-layer cake?
Yes, bake in a 9×13-inch pan and increase bake time to 35–40 minutes.
4. How do I keep the cake moist?
Avoid overbaking and measure flour accurately.
5. Can I use a hand whisk instead of a mixer?
Yes, but beating the butter and sugar by hand will take more effort.
6. How do I prevent a domed top?
Bake cakes in light-colored pans and check doneness early.
7. Can I double the frosting for thicker layers?
Absolutely—just double every frosting ingredient.
8. Can I make this cake ahead?
Yes, bake and cool layers, then wrap tightly and store at room temp for up to 1 day before frosting.
9. Why does the frosting seem runny?
Make sure cream cheese and butter aren’t overly warm; chill frosting if needed.
10. Can I make it gluten-free?
Yes! Use a 1:1 gluten-free flour blend.
🏁 Conclusion
This Blueberry Cake with Lemon Cream Cheese Frosting is the perfect combination of sweet, tart, and creamy flavors. The moist, tender cake layers filled with blueberries and the tangy lemon frosting make every bite a celebration of summer. Whether you’re making it for a party or just because you deserve something special, this cake will become a favorite in your recipe collection!