Lemon Blueberry Cake with Cream Cheese Frosting Recipe

Bright, zingy, and just sweet enough, this Lemon Blueberry Cake with Cream Cheese Frosting Recipe is the kind of dessert that becomes a family favorite fast. I always keep blueberries and lemons on hand in spring and summer because this {focus keyword} is so quick to pull together on a weeknight or for a weekend brunch. The {focus keyword} balances tart lemon with juicy berries and a smooth cream cheese frosting, and it’s forgiving enough for bakers of any skill level.

Meta description: Cozy lemon blueberry cake with tangy cream cheese frosting, family-friendly and simple to bake, perfect for gatherings and everyday treats.

Why Make This Recipe

This cake is a reliable showstopper when you need something bright and homey, for birthdays, potlucks, or a Sunday afternoon dessert. The batter stays tender thanks to a careful flour-to-liquid rhythm, blueberries stay suspended when tossed with flour, and the dual cream cheese frostings bring a tangy richness that complements the lemon. I’m partial to halving the recipe for smaller crowds, but the full 9×13 yields great leftovers that the kids love for lunchbox treats.

“This cake disappeared in minutes at our family gathering, definitely a keeper,” says a happy home baker.

The {focus keyword} is flexible for layer cakes or a sheet version, and guests always comment on the fresh lemon aroma. If you want to prep ahead, you can bake the layers a day before and finish with the {focus keyword} frosting the next morning.

How to Make Lemon Blueberry Cake with Cream Cheese Frosting Recipe

Begin by sifting the dry ingredients and preparing a tangy buttermilk and lemon mix, this {focus keyword} relies on that acid-to-dairy interaction for lift and flavor. Cream the butter with sugar and lemon zest until airy, then add eggs one at a time, scraping the bowl to keep the texture even. Alternate adding flour and the buttermilk-lemon mix so the batter stays tender, and toss the blueberries with a little flour so they do not sink in the pan.

Pour the {focus keyword} batter into the prepared pan or pans, bake until a tester comes out clean and the cake springs back lightly. Cool in the pan to avoid breakage, then make the cream cheese frosting, smoothing and stacking as needed. Finish with a thin crumb coat if doing layers, chill briefly, then swirl the final frosting and add fresh blueberries and lemon slices for a pretty, family-friendly presentation.

Ingredients

3 cups cake flour (360 grams)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup buttermilk (180 ml), room temperature

1/3 cup lemon juice (80 ml), freshly squeezed

1 cup unsalted butter (226 grams), softened to room temperature

1 3/4 cups granulated sugar (350 grams)

2 tablespoons lemon zest

2 teaspoons vanilla extract

4 large eggs, room temperature

2 cups blueberries, fresh recommended

2 teaspoons cake flour or all-purpose flour (for tossing blueberries)

For the lighter cream cheese frosting option:

1/2 cup unsalted butter (112 grams), softened

8 oz brick-style cream cheese (226 grams)

1 teaspoon lemon juice, freshly squeezed

3 – 4 cups powdered sugar (330-440 grams), sifted

1 tablespoon whipping cream, as needed

For a richer cream cheese buttercream:

3/4 cup unsalted butter (168 grams), softened

12 ounces brick-style cream cheese (340 grams), full fat

1 1/2 teaspoons lemon juice, freshly squeezed

4 1/2 – 5 1/2 cups powdered sugar (495 – 605 grams), sifted

1-2 tablespoons whipping cream, as needed

Notes and substitutions: use all-purpose flour if you do not have cake flour, but reduce the oven time slightly and expect a slightly denser crumb. Greek yogurt can replace part of the buttermilk in a pinch, and frozen blueberries can be used, do not thaw them first to help prevent color bleed. For a dairy-free swap, try a vegan cream cheese and butter substitute, but texture and sweetness will differ.

Directions

1. Preheat the oven to 350°F (180°C). Grease and flour a 9×13 inch cake pan. For a layer cake, line the bottom of cake tins with parchment paper rounds and grease and flour the sides.
2. In a medium bowl, sift together cake flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
3. Combine the buttermilk and freshly squeezed lemon juice in a separate bowl, whisking them together to create a slightly thickened mixture and set aside.
4. In a large bowl, beat the softened butter, granulated sugar, and lemon zest until light and fluffy, about 2-3 minutes using an electric mixer.
5. Beat in the vanilla extract. Add eggs one at a time, beating well after each addition. Turn off the mixer and scrape down the bowl sides after each egg to ensure even mixing.
6. With the mixer on low, add about one-third of the flour mixture, then half of the buttermilk-lemon juice mixture. Turn off the mixer and scrape the bowl. Repeat with another third of the flour and the rest of the buttermilk mixture. Finally, beat in the last third of the flour mixture. Avoid overmixing to maintain a tender cake texture.
7. Toss blueberries with 2 teaspoons of flour to prevent sinking, then gently fold them into the batter with a spatula or rubber spoon.
8. Pour batter into the prepared pan(s). Bake 30-35 minutes for a 9×13 inch pan or 25-30 minutes for layer cakes. Cake is done when the top is set, a toothpick inserted comes out clean, and the cake springs back when lightly pressed.
9. Let the cakes cool in the pans. For layer cakes, avoid inverting while still hot to prevent breakage.
10. Beat butter until soft, then add cream cheese and mix until smooth. Add lemon juice, then gradually beat in powdered sugar starting at low speed and increasing as the sugar is incorporated. Adjust frosting thickness with whipping cream as needed.
11. For a 9×13 inch cake, frost the cooled cake and garnish optionally with blueberries and lemon slices. For layer cakes, level domed tops if necessary. Frost between layers, crumb coat the entire cake, chill 20-30 minutes, then finish frosting the top and sides with swirls. Optionally decorate with blueberries.
12. Slice with a thin, sharp knife to serve.

How to Serve Lemon Blueberry Cake with Cream Cheese Frosting Recipe

Serve slices at room temperature so the {focus keyword} frosting is creamy and spreadable, not stiff from the fridge. A scoop of plain yogurt or vanilla ice cream on the side works well for a simple dessert plate, and a light dusting of extra lemon zest and a few fresh blueberries makes the presentation feel special without fuss.

For family-friendly portions, cut into small squares for a crowd or into thicker slices for a weekend treat. If serving children, consider mini portions with a dollop of frosting on top, the {focus keyword} pairs nicely with milk or a mild tea.

How to Store

Store leftover {focus keyword} in the refrigerator, covered, for up to 4 days to keep the cream cheese frosting safe and creamy. For longer storage, wrap slices tightly in plastic wrap and place in an airtight container, freeze up to 3 months. Thaw overnight in the fridge to preserve texture, then bring to room temperature before serving so the frosting regains its spreadable quality.

If you freeze a whole baked layer, wrap it well and separate layers with parchment to avoid sticking. Reheat individual slices briefly at low power in the microwave if you prefer them warm, but avoid high heat which can make the frosting grainy.

Tips to Make

Use room temperature eggs and butter so they incorporate smoothly and produce a silky batter for this {focus keyword}. Measure flour correctly by spooning it into the cup and leveling, do not pack it, this keeps the cake light. When adding the flour and the buttermilk-lemon mix, alternate in thirds to avoid overworking the batter.

Fold in blueberries gently to prevent breaking them and turning your batter purple, a few streaks are fine, but keep it airy. Chill the cake briefly after a crumb coat so the final frosting goes on cleanly, and use a thin, sharp knife dipped in hot water and wiped clean between slices for neat pieces when serving the {focus keyword}.

Variations

Swap blueberries for raspberries or a mix of summer berries for a different fruit profile, the {focus keyword} is forgiving with fruit swaps. Add a poppy seed tablespoon to the batter for a classic lemon-poppy version that’s kid-friendly and pretty.

For a lighter option, try the smaller cream cheese frosting quantities listed above or reduce powdered sugar and add a touch more lemon juice for tang. If you need gluten-free, use a 1:1 gluten-free flour blend and expect a slightly different crumb, but the {focus keyword} flavor will still shine. For a protein boost, try serving slices with a dollop of cottage cheese or pairing with protein-rich yogurt on the side.

FAQs

Q: Can I make this cake with frozen blueberries?

A: Yes, keep them frozen and toss with flour just before folding into the batter to reduce staining and prevent excess moisture, the {focus keyword} will bake nicely.

Q: How do I prevent my blueberries from sinking?

A: Toss them with a small amount of flour, as directed. Folding gently and not overmixing the batter also helps the {focus keyword} maintain even fruit distribution.

Q: Can I use mascarpone instead of cream cheese?

A: Mascarpone can be used for a milder, richer frosting, but it will be softer, so chill the cake before slicing to keep the {focus keyword} frosting stable.

Q: How long will leftovers keep?

A: Refrigerated in an airtight container, slices of this {focus keyword} are best within 3 to 4 days. Freeze for longer storage up to 3 months.

Q: Can I make the cake a day ahead?

A: Yes, bake and cool the layers, store them wrapped in the fridge, and frost the next day for the best ease and flavor in the {focus keyword}.

For More Recipe Inspiration

If you like quick family cakes, try our cloud cake for a lighter treat: https://quickcakerecipes.com/cloud-cake-recipe/

For a special occasion smash cake idea, this mini celebration recipe is perfect: https://quickcakerecipes.com/smash-cake/

Conclusion

If you want another take on a lemon-blueberry layer presentation, check this detailed Lemon Blueberry Layer Cake from Sally’s for extra layering tips, Lemon Blueberry Layer Cake – Sally’s Baking. For a version with a lemon cream cheese buttercream and a slightly different finish, see this approachable layered recipe at Sugar and Sparrow, Lemon Blueberry Cake with Lemon Cream Cheese Buttercream ….

Thanks for baking along, I hope your family loves this {focus keyword} as much as mine does.

Emily

Lemon Blueberry Cake with Cream Cheese Frosting

A delightful cake combining tart lemon, juicy blueberries, and smooth cream cheese frosting, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 12 slices

Course: Cake, Dessert

Cuisine: American

Calories: 380

Ingredients Method Notes

Ingredients

  

For the Cake

• 3 cups cake flour All-purpose flour can be used, reduce oven time slightly.
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup buttermilk Room temperature.
• 1/3 cup lemon juice Freshly squeezed.
• 1 cup unsalted butter Softened to room temperature.
• 1 3/4 cups granulated sugar
• 2 tablespoons lemon zest
• 2 teaspoons vanilla extract
• 4 large eggs Room temperature.
• 2 cups blueberries Fresh recommended.
• 2 teaspoons cake flour or all-purpose flour For tossing blueberries.

For the Cream Cheese Frosting

• 1/2 cup unsalted butter Softened.
• 8 oz brick-style cream cheese
• 1 teaspoon lemon juice Freshly squeezed.
• 3 - 4 cups powdered sugar Sifted.
• 1 tablespoon whipping cream As needed.

For Richer Buttercream Variation

• 3/4 cup unsalted butter Softened.
• 12 oz brick-style cream cheese Full fat.
• 1 1/2 teaspoons lemon juice Freshly squeezed.
• 4 1/2 - 5 1/2 cups powdered sugar Sifted.
• 1-2 tablespoons whipping cream As needed.

Method

 

Preparation

1. Preheat the oven to 350°F (180°C) and grease and flour a 9×13 inch cake pan.
2. Sift together cake flour, baking powder, baking soda, and salt in one bowl.
3. In a separate bowl, whisk buttermilk and lemon juice until slightly thickened.
4. In a large bowl, beat butter, sugar, and lemon zest until light and fluffy.
5. Beat in the eggs one at a time, scraping the bowl after each addition.
6. Alternate adding the flour mixture and buttermilk-lemon mix until combined, avoiding overmixing.
7. Toss blueberries with a little flour and gently fold into the batter.

Baking

1. Pour the batter into the prepared pan and bake for 30-35 minutes or until the cake springs back lightly.
2. Let the cake cool in the pan to avoid breakage.

Frosting

1. Beat softened butter and cream cheese until smooth.
2. Gradually add lemon juice and powdered sugar, adjusting thickness with cream as needed.
3. Frost the cooled cake with cream cheese frosting, garnishing with additional blueberries and lemon slices if desired.

Notes

For a lighter option, reduce powdered sugar in frosting. Leftovers can be stored in the refrigerator for up to 4 days. For longer storage, freeze slices in an airtight container.