Lemon Blueberry Cake with Cream Cheese Frosting

My apartment smelled like sunshine that Saturday morning. I had three overflowing cartons of blueberries from the farmers market and a lemon tree that refused to quit producing, so something had to happen in the oven. The first batch turned out dense and sad, but by the third attempt, I'd learned that patience with room temperature ingredients makes all the difference between a breakfast brick and something that makes people close their eyes when they take a bite.

I brought this to a Memorial Day picnic last year, and my friend Sarah literally chased me down before I left to get the recipe. She said it reminded her of the lemon blueberry muffins her grandmother made, but elevated. There is something so satisfying about watching people debate whether they should go back for another slice while simultaneously reaching for the cake server.

Ingredients

• All-purpose flour: The structure builders of your cake universe, measuring precisely keeps the texture tender instead of tough
• Baking powder and soda: These chemical leaveners work together so your cake rises beautifully instead of staying flat
• Salt: Just a pinch enhances every other flavor without making anything taste salty
• Unsalted butter: Room temperature butter creates air pockets when beaten, giving you that tender crumb
• Granulated sugar: Sweetens and helps create a golden crust while keeping the interior moist
• Eggs: Room temperature eggs emulsify better into the batter for a consistent texture
• Lemon zest: This is where all the fragrant lemon oils live, so zest thoroughly before juicing
• Fresh lemon juice: Acid activates the baking soda and adds that signature bright flavor
• Vanilla extract: Rounds out all the sharp citrus notes with warm comforting sweetness
• Buttermilk: The acid in buttermilk tenderizes gluten and adds subtle tanginess
• Fresh blueberries: Tossing them in flour prevents them from sinking to the bottom during baking
• Cream cheese: Use full fat and softened completely for the smoothest frosting experience
• Powdered sugar: Sifting first prevents those frustrating lumps in your finished frosting

Instructions

Prepare your oven and pans:

Get your oven to 350°F and thoroughly grease two 9-inch round pans with butter, then dust with flour and line the bottoms with parchment paper for insurance.

Whisk the dry ingredients:

In a medium bowl, combine flour, baking powder, baking soda, and salt until everything is evenly distributed.

Cream butter and sugar:

Beat softened butter and granulated sugar for about 3 minutes until the mixture looks pale and fluffy, creating tiny air bubbles.

Add the eggs:

Add eggs one at a time, beating well after each addition, then mix in lemon zest, lemon juice, and vanilla until combined.

Combine wet and dry:

Alternate adding the flour mixture and buttermilk in three parts, mixing on low speed just until the flour disappears.

Prepare the blueberries:

Toss the blueberries with a tablespoon of flour in a small bowl so they will stay suspended in the batter instead of sinking.

Fold and divide:

Gently fold the blueberries into the batter by hand, then divide evenly between your prepared pans and smooth the tops.

Bake until golden:

Bake for 30 to 35 minutes until a toothpick comes out clean and the tops spring back when lightly touched.

Cool completely:

Let the cakes rest in the pans for 10 minutes before turning them out onto wire racks to cool entirely before frosting.

Make the frosting:

Beat softened cream cheese and butter until smooth, then gradually add powdered sugar, vanilla, lemon juice, and salt until fluffy.

Assemble the cake:

Spread frosting between the cooled cake layers, then frost the top and sides, decorating with extra berries and zest if desired.

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This cake became my go-to for new neighbors and sad office Tuesdays. Something about the combination of bright lemon and sweet blueberries feels like giving someone a hug through food. Last summer I made it for my sister's baby shower, and the pregnant women literally hovered around the cake table like it was the most important thing in the room.

Making It Ahead

The cake layers freeze beautifully wrapped tightly in plastic and foil for up to a month. Thaw them in the refrigerator overnight before frosting. I have learned that frosting a frozen cake is actually easier because the crumbs stay put, but the condensation can make your frosting weep, so let it thaw partially first.

Serving Suggestions

This cake wants to be eaten outside when the weather is nice. It pairs beautifully with Earl Grey tea or a crisp white wine. I have served it for brunch, dessert, and honestly as an afternoon snack with no occasion at all.

Flavor Variations

The batter is forgiving and welcoming to changes. I have swapped in raspberries when blueberries felt too expensive, and added poppy seeds for that classic lemon poppy seed vibe. You can also add a tablespoon of lavender flowers for something that feels fancy and garden-inspired.

• Try orange zest and cranberries in fall for a cozy twist
• Substitute Greek yogurt for buttermilk in a pinch
• Add a teaspoon of almond extract for a subtle nutty undertone

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There is nothing quite like cutting into this cake while it is still slightly cool from the refrigerator. The blueberries have settled into little jam pockets, the frosting is firm but yielding, and the lemon hits you first before the sweetness follows. It is the kind of cake that makes people remember why they love dessert.

Recipe FAQs

→ Can I use frozen blueberries instead of fresh?

Yes, you can substitute frozen blueberries for fresh ones. Do not thaw them before adding to the batter—toss them with flour just like fresh berries to prevent them from sinking to the bottom during baking.

→ How should I store the cake?

Store the cake in an airtight container in the refrigerator for up to 5 days. The cream cheese frosting requires refrigeration. Bring to room temperature for 30 minutes before serving for the best texture and flavor.

→ Can I make this cake ahead of time?

You can bake the cake layers up to 2 days ahead. Wrap them tightly in plastic wrap and store at room temperature. Frost the cake on the day you plan to serve it for the freshest appearance and texture.

→ Why do I need to toss blueberries with flour?

Tossing blueberries in a tablespoon of flour before folding them into the batter coats them and prevents them from sinking to the bottom of the pan during baking. This ensures even distribution throughout the cake.

→ Can I substitute the buttermilk?

If you don't have buttermilk, mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5-10 minutes until thickened. This homemade version works as a great substitute.

→ How do I know when the cake is done baking?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. The top should be golden brown and spring back when lightly touched.