Lemon Blueberry Cake with Cream Cheese Frosting (Printable)

Moist lemon cake dotted with fresh blueberries and finished with tangy cream cheese frosting—a bright, seasonal dessert.

# What You Need:

→ For the Cake

01 - 2 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 cup unsalted butter, softened
06 - 1 1/2 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 1 tablespoon finely grated lemon zest
09 - 1/4 cup fresh lemon juice
10 - 1 teaspoon vanilla extract
11 - 1 cup buttermilk, room temperature
12 - 2 cups fresh blueberries
13 - 1 tablespoon flour for tossing blueberries

→ For the Cream Cheese Frosting

14 - 8 oz cream cheese, softened
15 - 1/2 cup unsalted butter, softened
16 - 3 cups powdered sugar, sifted
17 - 2 teaspoons vanilla extract
18 - 1 tablespoon fresh lemon juice
19 - Pinch of salt

# Steps:

01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans; line bottoms with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well combined.
03 - In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
04 - Beat in eggs one at a time, mixing well after each addition. Add lemon zest, lemon juice, and vanilla, mixing until combined.
05 - On low speed, alternately add flour mixture and buttermilk in 3 additions, beginning and ending with flour. Mix just until combined.
06 - Toss blueberries with 1 tablespoon flour, then gently fold into the batter until evenly distributed.
07 - Divide batter evenly between prepared pans. Smooth tops and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
08 - Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
09 - In a large bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, lemon juice, and salt, beating until fluffy.
10 - Once cakes are completely cool, spread a layer of frosting on one cake layer, top with the second cake, and frost the top and sides. Decorate with extra blueberries and lemon zest if desired.

# Expert Advice:

01 -
  • The brightness of fresh lemon balances perfectly with sweet blueberries in every bite
  • Cream cheese frosting adds just enough tang to complement the zesty cake layers
02 -
  • Room temperature ingredients are non-negotiable for proper emulsification and even texture
  • Overmixing the flour mixture develops gluten, making the cake tough instead of tender
03 -
  • Zest your lemons before juicing them to get every bit of fragrant oil
  • When folding in blueberries, use a silicone spatula and only 4-5 gentle folds

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