Blueberry Cake with Lemon Cream Cheese Frosting

A Perfect Summer Dessert Bursting with Fresh Flavor

Nothing says summer like blueberries and lemon. This Blueberry Cake with Lemon Cream Cheese Frosting is the ultimate balance of sweet, tangy, and moist. Whether you’re baking for a backyard gathering, brunch, or just want to treat yourself, this stunning homemade cake delivers on both flavor and beauty.

Why You’ll Love This Blueberry Cake

This cake is:

• 🍋 Bright and zesty thanks to fresh lemon juice and zest
• 🫐 Loaded with blueberries, adding juicy bursts of flavor
• 🎂 Moist and tender, perfect for layering or serving as a single sheet cake
• ❄️ Frosted with a luscious lemon cream cheese frosting that melts in your mouth

Whether you’re a seasoned baker or a beginner, this recipe is easy to follow and guaranteed to impress.

Ingredients for the Blueberry Cake

For the Cake:

• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1/4 cup vegetable oil
• 1 1/4 cups granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 cup buttermilk
• 2 cups fresh blueberries (tossed in 1 tbsp flour)

For the Lemon Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 1/2 cups powdered sugar
• 1 tbsp lemon zest
• 1–2 tbsp lemon juice (adjust for thickness)
• 1 tsp vanilla extract

How to Make Blueberry Cake with Lemon Cream Cheese Frosting

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans or one 9×13″ pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the butter, oil, and sugar until light and fluffy (about 3 minutes).
4. Add eggs, one at a time, mixing well. Stir in vanilla, lemon zest, and lemon juice.
5. Alternate adding the dry ingredients and buttermilk, beginning and ending with dry.
6. Gently fold in blueberries coated in flour to prevent them from sinking.
7. Pour batter into the prepared pan(s) and bake for 30–35 minutes or until a toothpick comes out clean.
8. Cool completely before frosting.

Make the Lemon Cream Cheese Frosting

1. Beat cream cheese and butter until smooth.
2. Add powdered sugar, one cup at a time.
3. Mix in lemon zest, lemon juice, and vanilla.
4. Beat until creamy and fluffy.

Frost your cake, decorate with extra blueberries and lemon slices, and enjoy!

Tips for Best Results

• Use room-temperature ingredients for a smoother batter and frosting
• Don’t overmix after adding flour – it keeps the cake tender
• Use fresh lemon juice and zest for the best flavor
• You can make this cake a day ahead and store it in the fridge

Storing and Serving

• Store in the fridge for up to 3 days
• Best served slightly chilled or at room temperature
• Freeze unfrosted cake layers up to 1 month in an airtight container

FAQs

Can I use frozen blueberries?

Yes, but toss them in flour and add them straight from the freezer to avoid too much moisture.

Can I make this cake gluten-free?

Use a 1:1 gluten-free flour blend designed for baking.

Is this cake good for special occasions?

Absolutely! It makes a stunning centerpiece for birthdays, bridal showers, or Easter brunch.

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