Name: Blueberry Cake with Lemon Cream Cheese Frosting
Prep time: 15 min
Cook time: PT-485834H18M18S
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 cup unsalted butter, softened; 1 3/4 cups granulated sugar; 3 large eggs; 1 tsp vanilla extract; 1 cup buttermilk; 1 1/2 cups fresh or frozen blueberries; 8 oz cream cheese, softened; 2 cups powdered sugar; 2 tbsp lemon juice; 1 tbsp lemon zest

I’m excited to share this Blueberry Cake with Lemon Cream Cheese Frosting recipe because it combines the fresh, juicy burst of blueberries with a tangy, smooth frosting that’s simply irresistible. It’s the perfect dessert for any occasion—whether it’s a weekend treat or a special celebration.

Why You’ll Love This Recipe

I love this cake because it’s moist, flavorful, and has just the right balance of sweetness and tartness. The blueberries add a natural juiciness that keeps every bite fresh, while the lemon cream cheese frosting adds a creamy zing that elevates the entire dessert. It’s easy enough for a beginner but impressive enough to serve to guests. Plus, it looks gorgeous with its soft purple-blue hue from the berries.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter, softened
Granulated sugar
Eggs
Vanilla extract
Buttermilk
Fresh or frozen blueberries
Cream cheese, softened
Powdered sugar
Lemon juice
Lemon zest

Directions

Preheat the oven and prepare two 8-inch round cake pans by greasing and lightly flouring them.
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
Gently fold in the blueberries to avoid breaking them and turning the batter blue.
Divide the batter evenly between the prepared pans and bake for about 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
For the frosting, beat the softened cream cheese until smooth. Gradually add powdered sugar, then mix in lemon juice and zest until creamy and well combined.
Once the cakes are fully cooled, spread the lemon cream cheese frosting between the layers and over the top and sides of the cake.

Servings and Timing

This cake serves about 8 to 10 people. From start to finish, it takes roughly 1 hour and 15 minutes—about 15 minutes for prep, 30 to 35 minutes baking, and some extra time for cooling and frosting.

Variations

I’ve experimented with a few variations that work well here:

Swap blueberries for raspberries or blackberries for a different berry twist.
Add a tablespoon of poppy seeds to the batter for a subtle crunch.
Use Greek yogurt instead of buttermilk for a thicker texture.
Incorporate lemon zest into the batter for an extra citrus note.
For a dairy-free version, use a vegan cream cheese and a plant-based milk alternative.

Storage/Reheating

I keep this cake fresh by storing it in an airtight container in the refrigerator for up to 4 days. If I want to store it longer, I freeze the un-frosted layers wrapped tightly in plastic wrap and foil for up to 2 months. When ready to enjoy, I thaw the layers overnight in the fridge before frosting. Reheating the frosted cake isn’t ideal, but if needed, I let it come to room temperature before serving.

FAQs

Can I use frozen blueberries in this cake?

Yes, frozen blueberries work well. I usually toss them lightly in flour before folding them into the batter to help prevent them from sinking.

How can I prevent the blueberries from turning the batter purple?

Gently fold the blueberries into the batter just before baking. Avoid overmixing to keep the color and texture intact.

Can I make this cake gluten-free?

Absolutely. I substitute the all-purpose flour with a gluten-free flour blend, keeping the measurements the same.

What if I don’t have buttermilk?

I make a quick substitute by mixing 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and letting it sit for 5 minutes before using.

How long does the frosting keep?

The lemon cream cheese frosting stays fresh in the refrigerator for up to 3 days when stored in an airtight container.

Conclusion

I find this Blueberry Cake with Lemon Cream Cheese Frosting to be a wonderfully balanced dessert that feels fresh and vibrant without being overly sweet. It’s a recipe I always enjoy making for family and friends, and it never fails to impress. Whether I’m baking for a special event or just because, this cake hits all the right notes.

Blueberry Cake with Lemon Cream Cheese Frosting