Amazing Blueberry Cake with Lemon Frosting Recipe

Is there anything better than the combination of sweet blueberries and tangy lemon? This amazing blueberry cake with lemon cream cheese frosting is the ultimate dessert for any occasion. The moist, fluffy cake is bursting with juicy blueberries, while the frosting adds a bright, citrusy zing that ties everything together beautifully. Trust me, once you try this recipe, it’ll become a staple in your dessert rotation!

This cake is perfect for birthdays, brunches, or just because you’re craving something sweet and fruity. Plus, it’s not overly complicated—so even if you’re not a master baker, you can absolutely pull this off. Let me walk you through the story, ingredients, and all the tips you need to make this masterpiece shine.

The Story Behind Blueberry Cake with Lemon Frosting

Blueberries and lemons are a match made in heaven, and this pairing has been loved for generations. Blueberries, native to North America, have been a staple ingredient in desserts since colonial times. Their natural sweetness shines in baked goods, and when paired with the tartness of lemon, the result is pure magic.

I first made this cake for a summer picnic after coming home with an overflowing basket of fresh blueberries from a local farm. The frosting idea came from my love for lemon bars—why not combine the two? Over time, I tweaked the recipe, adding more blueberries for a pop of color and increasing the lemon zest in the frosting to amp up the flavor. Now, it’s my go-to dessert when I want to impress friends and family.

While this cake is perfect year-round, it’s especially wonderful in the summer when blueberries are at their peak. You can also make it during the colder months with frozen berries, so you never have to miss out on this delightful treat.

Ingredient Breakdown and Tips

Let’s talk about what makes this blueberry cake with lemon cream cheese frosting so special. Each ingredient plays a role in creating the perfect balance of flavors and textures.

The Cake

• Blueberries: Fresh blueberries are best, but frozen ones work well too. If using frozen, don’t thaw them—just toss them in a bit of flour before adding to the batter to prevent them from sinking.
• All-purpose flour: Stick to regular flour for a light and fluffy cake. If you’re gluten-free, a 1:1 baking mix should work as a substitute.
• Granulated sugar: This adds just the right amount of sweetness without overpowering the fruit flavors.
• Butter: Use unsalted butter for better control over the saltiness. Make sure it’s softened for easy creaming.
• Eggs: These provide structure and help the cake rise.
• Milk: Whole milk is ideal for moisture, but you can use almond or oat milk if needed.
• Vanilla extract: A touch of vanilla rounds out the flavors beautifully.

The Frosting

• Cream cheese: Full-fat cream cheese is key for a rich and tangy frosting.
• Powdered sugar: This gives the frosting its smooth, sweet texture.
• Lemon juice and zest: Fresh lemon juice and zest are a must for that bright citrus flavor. Avoid bottled lemon juice—it just doesn’t compare.
• Butter: Make sure it’s softened so it blends seamlessly with the cream cheese.

Pro Tip: Bring all your ingredients to room temperature before starting. It makes a huge difference in how evenly everything mixes!

Equipment You’ll Need

You don’t need a ton of fancy equipment for this recipe, but here’s what you’ll want to have on hand:

• Mixing bowls: At least two—one for the cake batter and one for the frosting.
• Hand or stand mixer: A hand mixer works fine, but a stand mixer makes the process even easier.
• 9-inch round cake pans: You’ll need two pans to create a layered cake. Grease and line them with parchment paper for easy release.
• Rubber spatula: Perfect for folding in the blueberries and scraping every last bit of batter.
• Microplane or zester: Essential for getting fine, fragrant lemon zest.

How to Make Blueberry Cake with Lemon Frosting

1. Prep the pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. Mix dry ingredients: In a medium bowl, whisk together 2 ½ cups (310 g) of all-purpose flour, 2 ½ teaspoons of baking powder, and ½ teaspoon of salt.
3. Cream butter and sugar: In a large bowl, beat ¾ cup (170 g) of softened unsalted butter with 1 ¾ cups (350 g) of granulated sugar until light and fluffy, about 2-3 minutes.
4. Add eggs and vanilla: Beat in 3 large eggs, one at a time, followed by 2 teaspoons of vanilla extract.
5. Alternate wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with 1 cup (240 ml) of milk. Start and end with the dry ingredients. Mix just until combined.
6. Fold in blueberries: Gently fold in 1 ½ cups (225 g) of blueberries using a spatula.
7. Bake: Divide the batter evenly between the pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before frosting.
8. Make the frosting: Beat 8 oz (225 g) of softened cream cheese, ½ cup (115 g) of softened butter, 3 cups (375 g) of powdered sugar, and the zest and juice of 1 large lemon until smooth and fluffy.
9. Assemble: Place one cake layer on a serving plate, spread a thick layer of frosting, then top with the second cake layer. Cover the top and sides with the remaining frosting.
10. Decorate: Garnish with fresh blueberries and lemon zest, if desired.

Cooking Tips & Techniques

Here are a few tips to make sure your cake turns out perfectly every time:

• Don’t overmix: Overmixing the batter can make the cake dense. Mix just until the ingredients are combined.
• Coat the blueberries: Toss the blueberries in a little flour before folding them into the batter. This prevents them from sinking.
• Cool completely: Make sure the cake layers are completely cool before frosting, or the frosting will melt.
• Use fresh lemon zest: The zest is where all the lemon flavor comes from, so don’t skip it!

Variations & Adaptations

Want to make this recipe your own? Here are some ideas:

• Gluten-free: Use a gluten-free flour blend in place of the all-purpose flour.
• Vegan: Substitute plant-based butter, cream cheese, and milk, and use flax eggs instead of regular eggs.
• Berry swap: Try raspberries, blackberries, or even chopped strawberries instead of blueberries.

Serving & Storage Suggestions

This cake is best served at room temperature. Slice it up and pair with a cup of tea or a glass of lemonade for a delightful treat. Leftovers can be stored in the refrigerator for up to 4 days. To freeze, wrap individual slices in plastic wrap and place in a freezer bag for up to 2 months. Thaw in the refrigerator and bring to room temperature before serving.

Nutritional Information & Benefits

Each slice of this cake (based on 12 servings) has approximately:

• Calories: 380
• Fat: 18 g
• Carbohydrates: 50 g
• Protein: 4 g

Blueberries are rich in antioxidants, while lemons are packed with vitamin C. This dessert offers a little nutritional boost while satisfying your sweet tooth!

Conclusion

This amazing blueberry cake with lemon cream cheese frosting is a dessert worth making again and again. Whether you’re celebrating a special occasion or simply treating yourself, it’s sure to impress. I hope you enjoy baking (and eating) this cake as much as I do!

If you give this recipe a try, let me know in the comments! I’d love to hear how it turned out or how you made it your own. Happy baking!

FAQs

Can I use frozen blueberries for this recipe?

Yes, frozen blueberries work well. Just toss them in a little flour before adding to the batter to prevent them from sinking.

Can I make this cake ahead of time?

Absolutely! The cake can be baked and frosted a day in advance. Store it in the refrigerator and bring to room temperature before serving.

What’s the best way to zest a lemon?

Use a microplane or fine grater for the best results. Be sure to only zest the yellow part, as the white pith is bitter.

Can I make this recipe gluten-free?

Yes! Substitute a 1:1 gluten-free baking flour for the all-purpose flour.

How should I store leftover frosting?

Leftover frosting can be stored in an airtight container in the refrigerator for up to 5 days. Bring it to room temperature and re-whip before using.

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