This moist and fluffy Blueberry Lemon Cake is bursting with juicy blueberries and fresh lemon zest, topped with a tangy lemon cream cheese frosting. It’s the perfect refreshing dessert for spring and summer—bright, flavorful, and totally irresistible!
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated white sugar
- 1/4 cup light brown sugar
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup salted butter, softened (or unsalted with an extra pinch of salt)
- 4 tbsp vegetable oil (or non-flavored oil works)
- 4 large eggs at room temperature
- 1 tbsp vanilla bean paste or vanilla extract
- 1/2 cup buttermilk at room temperature
- Zest of 1 large lemon
- 1 1/2 cup fresh blueberries tossed in 1 tbsp flour
Lemon Cream Cheese Frosting
- 16 oz full-fat brick cream cheese softened to room temperature
- 3/4 cup salted butter softened to room temperature
- 4 cups confectioners’ sugar
- 1 1/2 tsp pure vanilla extract or vanilla bean paste
- pinch of salt to taste
- Zest of 1 lemon adjust to taste
Instructions
- Preheat oven to 400°F (200°C). Grease and flour three 6-inch or two 8-inch round cake pan.
- Toss blueberries in flour and set aside.
- Mix dry ingredients. In a large bowl, whisk flour, baking powder, baking soda, and salt.
- Cream butter & oil with both sugars. Beat until light & fluffy (2-3 mins).
- Add eggs, vanilla, and lemon zest. Mix until just combined.
- Alternate buttermilk & dry ingredients. Mix in three parts, starting & ending with dry ingredients. Mix in half of the prepared blueberries.
- Pour half the batter into the pan and sprinkle all the remaining blueberries evenly.
- Spread the remaining batter over them, sealing them in.
- Bake at 400°F for 5-7 minutes, then lower to 350°F and bake for 20-25 minutes.
- Cool & serve. Let cool in the pan for 10 minutes before transferring to a wire rack.
Lemon Cream Cheese Frosting:
- Using a handheld or stand mixer paddle attachment, beat the cream cheese and butter together on medium-high speed for about 2 minutes until smooth and creamy.
- Add the powdered sugar one cup at a time scraping down the sides every so often to ensure everything is well mixed.
- Mix in the vanilla extract, lemon zest and a pinch of salt.
- If the frosting feels too thin, add more powdered sugar a little at a time. If it’s too sweet, a small pinch of salt will balance the flavor. The frosting should be soft but not runny.
- Spread the frosting generously over your cooled cake. Top with blueberries and enjoy!
Video
Notes
- Use room temperature ingredients: This helps the batter mix more evenly and rise better.
- Layer, don’t fold: For best results, layer the blueberries between the batter instead of mixing them in. This stops them from sinking to the bottom during baking.
- Start at a higher baking temperature: Baking at 400°F for the first 5-7 minutes helps the cake structure set faster and keeps berries suspended.
Nutrition
Nutrition Facts
Blueberry Lemon Cake with Cream Cheese Frosting
Amount per Serving
Calories
470
% Daily Value*
Fat
32
g
49
%
Saturated Fat
18
g
113
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
8
g
Cholesterol
116
mg
39
%
Sodium
424
mg
18
%
Potassium
106
mg
3
%
Carbohydrates
73
g
24
%
Fiber
1
g
4
%
Sugar
25
g
28
%
Protein
6
g
12
%
Vitamin A
992
IU
20
%
Vitamin C
1
mg
1
%
Calcium
91
mg
9
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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