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Blueberry Cake With Lemon Cream Cheese Frosting tastes like sunshine on a plate—bright citrus weaving through a plush crumb dotted with juicy berries and finished in tangy swirls. Fresh lemon zest perfumes each bite, while jammy blueberries burst softly as you slice. Keep it casual for a weekend Lemon Blueberry Breakfast Cake, stack it tall as a showpiece Lemon Blueberry Layer Cake, or lean chic with a Minimalist Bday Cake finish. If you’ve been hunting for a reliable Blueberry Lemon Cake Recipe, this version is tender, lively, and party-ready.
Why You’ll Love This Recipe
- Sweet–tart harmony: lively citrus balanced by pockets of ripe berries for flavor that sparkles.
- Bakery-soft crumb: a splash of buttermilk keeps the texture cloud-light without being fragile.
- Modular format: bake as layers, a sheet, cupcakes, or a bundt—your plans, your pan.
- Frosting with purpose: lemon-forward Blueberry Cream Cheese Frosting adds tang that brightens every forkful.
- Decor that scales: from simple zest confetti to full Lemon Blueberry Cake Decoration with piped rosettes.
Recipe Snapshot – Blueberry Cake With Lemon Cream Cheese Frosting
| Feature | Details |
|---|---|
| Category: | Dessert |
| Cuisine: | American |
| Prep Time: | 25 minutes |
| Cook Time: | 28–33 minutes (8-inch layers) |
| Total Time: | 1 hour 15 minutes (includes cooling) |
| Dietary: | Vegetarian |
| Serves: | 12 |
| Best Served: | Cool to room temp |
Ingredients – Blueberry Cake With Lemon Cream Cheese Frosting
- All-purpose flour (2 3/4 cups) – structure for a tender crumb; spoon & level.
- Granulated sugar (1 1/2 cups) – sweetness and moisture retention.
- Baking powder (2 1/2 tsp) + baking soda (1/2 tsp) – dependable lift for soft layers (read about baking basics).
- Fine sea salt (1/2 tsp) – balances sweet and sharpens citrus.
- Unsalted butter, softened (1/2 cup) – flavor and structure.
- Neutral oil (1/4 cup) – extra moisture for next-day softness.
- Large eggs (3) – richness and stability.
- Pure vanilla extract (2 tsp) – rounds out lemony edges.
- Fresh lemon zest (2 tbsp) + lemon juice (1/4 cup) – bright, fragrant citrus through the crumb.
- Buttermilk (1 cup) – tenderizes and adds gentle tang.
- Fresh blueberries (1 3/4 cups) – toss with 1 tbsp flour to prevent sinking; see berry nutrition perks.
- Cream cheese, block style (8 oz), softened – the tangy base for frosting (what is cream cheese?).
- Unsalted butter, softened (1/2 cup) – whips frosting ultra-smooth.
- Powdered sugar (2 1/2–3 cups), sifted – sweetness and body.
- Pinch of salt + 1–2 tbsp lemon juice – brightens Lemon Cake With Cream Cheese Frosting.
Blueberry Cake With Lemon Cream Cheese Frosting
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment, then lightly flour the sides.
- Whisk flour, baking powder, baking soda, and salt together until combined.
- Cream butter, oil, and sugar until pale and fluffy, 2–3 minutes. Beat in eggs one at a time, then add vanilla, lemon zest, and lemon juice.
- Add dry ingredients in three additions, alternating with buttermilk, mixing until just combined. Fold in floured blueberries gently.
- Divide batter evenly between pans. Bake 28–33 minutes until a tester comes out with a few moist crumbs. Cool 10 minutes, then transfer to wire racks to cool fully.
- For frosting, beat cream cheese and butter until smooth. Add powdered sugar, lemon juice, and salt; whip until fluffy. Chill 10–15 minutes for easy spreading.
- Level cooled layers if needed. Fill and frost, finishing with swoops and lemon zest. Decorate with fresh blueberries if desired.
Notes
How to Make the Recipe – Blueberry Cake With Lemon Cream Cheese Frosting
We’ll cream for lift, fold for tenderness, then chill the frosting for swoopy ribbons—repeatable results for your Blueberry Cake With Lemon Cream Cheese Frosting.
Step 1: Prep the Pans
Heat oven to 350°F (175°C). Grease and line two 8-inch pans with parchment; lightly flour the sides.
Step 2: Whisk the Dry
Combine flour, baking powder, baking soda, and salt until evenly blended.
Step 3: Cream & Brighten
Beat butter, oil, and sugar on medium-high until pale and fluffy, 2–3 minutes. Beat in eggs one at a time, then vanilla, lemon zest, and lemon juice.
Step 4: Alternate & Fold
Mix in dry ingredients in three additions, alternating with buttermilk. Stop when just combined. Gently fold in floured blueberries.
Step 5: Bake the Layers
Divide batter between pans. Bake 28–33 minutes or until a tester comes out with a few moist crumbs. Cool 10 minutes; turn out to racks to cool completely.
Step 6: Make the Frosting
Beat cream cheese and butter until perfectly smooth, 2 minutes. Add powdered sugar, salt, and lemon juice; whip until light. Chill 10–15 minutes for easy spreading.
Step 7: Assemble & Swirl
Level layers if needed. Fill and frost, finishing with swoops and a zest sprinkle. Add berries for a pop of color.
Pro Tips for Making the Recipe
- Toss berries with flour so they stay suspended instead of sinking.
- Room-temp eggs/dairy = smoother batter and taller rise.
- Stop mixing once flour disappears—overmixing toughens crumb.
- For a shortcut Lemon Blueberry Bundt Cake With Box Cake, use lemon mix + extra zest, then glaze or lightly frost.
- Chill the frosted cake 20 minutes before slicing for clean, bakery-style cuts.
How to Serve Blueberry Cake With Lemon Cream Cheese Frosting
Let bright citrus and berry notes lead—keep textures playful and the finish fresh.
- Keep it minimal for a chic Minimalist Bday Cake with zest confetti.
- Top with macerated berries for glossy drips.
- Switch to a loaf pan for Blueberry Cream Cheese Coffee Cake vibes.
- Pipe rosettes for a classic Lemon Blueberry Layer Cake centerpiece.
- Go cupcakes for Lemon Blueberry Cupcakes From Box Cake nights.
- Serve with lemon sorbet for extra zing.
- Add edible flowers for spring parties.
- Dust with powdered sugar for an elegant touch.
- Pair with hot tea or iced coffee for contrast.
- Dress with thin lemon wheels and fresh mint.
Make Ahead and Storage – Blueberry Cake With Lemon Cream Cheese Frosting
Storing Leftovers
• Refrigerate covered 3–4 days; bring to room temp before serving.
• Seal cut edges tightly to prevent drying.
• Refresh slices with a light zest sprinkle just before plating.
• Hold delicate decor until service time.
Freezing
• Freeze unfrosted layers double-wrapped up to 2 months.
• Thaw wrapped; unwrap when no longer cold to the touch.
• Freeze frosting separately; thaw overnight and re-whip.
• Freeze frosted slices on a tray, then bag for quick treats.
Reheating
• No heat needed—serve cool or room temp.
• To soften a chilled slice fast, rest 15–20 minutes.
• Avoid microwaving frosting; it can melt and lose body.
• If slightly dry, brush layers with a little lemon syrup.
FAQs
What are the health benefits of the main ingredients?
Lemons contribute vitamin C brightness, and blueberries bring pigments and antioxidants—see EatingWell’s overview of berry nutrition.
Can I substitute a major ingredient?
No buttermilk? Use whole milk + 1 tbsp lemon juice per cup. Swap half the butter for oil for extra moisture. Frozen berries work—fold in from frozen.
How can I add flavor without extra calories?
Lean on zest, vanilla, and a pinch of salt; extra lemon zest in the frosting adds pop without more sugar.
Can I meal prep Blueberry Cake With Lemon Cream Cheese Frosting?
Yes—bake layers a day ahead, wrap, and chill. Frost before serving or glaze lightly for weekday Lemon Blueberry Breakfast Cake treats.
Final Thoughts
Blueberry Cake With Lemon Cream Cheese Frosting is joyful baking made simple—zest that scents the kitchen, berries that burst like tiny gems, and creamy tang to tie it all together. Dress it up with piped swirls or keep it clean and modern. However you slice it, this bright, party-ready cake is equal parts comfort and celebration.
