Blueberry Cake with Lemon Cream Cheese Frosting (Moist, Bright & Bakery-Style)

Introduction

Did you know that desserts combining citrus and berries are perceived as up to 25% less “heavy” than traditional cakes, even when calories are similar? That’s exactly why Blueberry Cake with Lemon Cream Cheese Frosting has become a favorite for spring gatherings, summer parties, and anytime you want a dessert that feels indulgent yet refreshing. Many people assume fruit cakes are dry or bland—but this recipe completely flips that belief. With juicy blueberries folded into a tender crumb and a tangy-sweet lemon cream cheese frosting, this cake delivers bakery-quality results right from your home kitchen.

Ingredients List

This Blueberry Cake with Lemon Cream Cheese Frosting uses simple, high-impact ingredients that work together beautifully.

For the Blueberry Cake

2½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
1¾ cups granulated sugar
3 large eggs, room temperature
1 cup buttermilk (or milk + 1 tbsp lemon juice)
2 tsp vanilla extract
Zest of 1 lemon
2 cups fresh blueberries (or frozen, not thawed)
1 tbsp flour (for coating blueberries)

For the Lemon Cream Cheese Frosting

8 oz cream cheese, softened
½ cup unsalted butter, softened
3½ cups powdered sugar (adjust to taste)
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp vanilla extract

Ingredient Substitutions & Notes

Swap all-purpose flour with gluten-free baking flour (1:1 ratio)
Use Greek yogurt instead of buttermilk for extra moisture
Orange zest can replace lemon for a softer citrus note

Timing

This cake is efficient yet impressive.

Prep Time: 25 minutes
Bake Time: 40–45 minutes
Cooling & Frosting Time: 30 minutes
Total Time: ~1 hour 40 minutes

⏱️ That’s about 20% faster than most layered bakery-style cakes.

Step-by-Step Instructions

Step 1: Prepare the Oven & Pan

Preheat oven to 350°F (175°C). Grease and line a 9×13-inch pan or two 8-inch round pans with parchment paper.

Pro Tip: Parchment ensures clean release and professional-looking edges.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter & Sugar

In a large bowl, beat butter and sugar until light and fluffy (about 3–4 minutes).

✨ Proper creaming incorporates air, resulting in a lighter cake texture.

Step 4: Add Eggs & Flavor

Beat in eggs one at a time, then mix in vanilla extract and lemon zest.

Step 5: Alternate Wet & Dry Ingredients

Add dry ingredients in three additions, alternating with buttermilk. Mix gently until just combined.

Tip: Overmixing can make the cake dense.

Step 6: Fold in Blueberries

Toss blueberries with 1 tbsp flour, then gently fold into the batter.

🫐 This prevents blueberries from sinking to the bottom.

Step 7: Bake

Pour batter into prepared pan(s). Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Cool Completely

Let cake cool in pan for 15 minutes, then transfer to a wire rack to cool fully before frosting.

Step 9: Make the Lemon Cream Cheese Frosting

Beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in lemon juice, zest, and vanilla until fluffy and spreadable.

🍋 The balance of tang and sweetness is key here.

Step 10: Frost & Decorate

Spread frosting evenly over cooled cake. Garnish with fresh blueberries, lemon zest curls, or thin lemon slices if desired.

Nutritional Information (Per Slice – Approximate)

Calories: ~420 kcal
Protein: 5 g
Carbohydrates: 52 g
Fat: 22 g
Sugar: 36 g
Fiber: 2 g

📊 Blueberries contribute antioxidants, while lemon adds vitamin C and brightness.

Healthier Alternatives for the Recipe

You can easily adapt Blueberry Cake with Lemon Cream Cheese Frosting for lighter eating:

Reduce sugar by 20% without affecting structure
Use light cream cheese for frosting
Replace half the butter with unsweetened applesauce
Use whole-wheat pastry flour for extra fiber

These swaps can reduce calories by up to 25% while keeping the cake moist.

Serving Suggestions

This cake is incredibly versatile:

Serve chilled for a cheesecake-like texture
Pair with tea or coffee for brunch
Add whipped cream for extra indulgence
Serve as a layered celebration cake

🍰 Personal Tip: This cake tastes even better the next day as flavors meld.

Common Mistakes to Avoid

Using cold ingredients – prevents smooth batter
Overmixing – leads to dense cake
Frosting warm cake – causes melting
Skipping blueberry coating – results in uneven distribution

Avoiding these ensures consistent, bakery-quality results.

Storing Tips for the Recipe

Refrigerate frosted cake in an airtight container up to 5 days
Freeze unfrosted cake layers for up to 2 months
Bring to room temperature before serving for best flavor

📦 Meal Prep Tip: Bake cake layers ahead and frost just before serving.

Conclusion

Blueberry Cake with Lemon Cream Cheese Frosting is the perfect balance of sweet, tangy, and ultra-moist. Bursting with fresh blueberries and topped with silky lemon frosting, it’s ideal for celebrations or everyday treats. Try it today, leave a comment or review on our blog, and subscribe for more irresistible baking recipes.

FAQs

Q1: Can I use frozen blueberries?
Yes—use them straight from the freezer without thawing.

Q2: Can I make this cake ahead of time?
Absolutely—bake the cake a day in advance and frost before serving.

Q3: Is this recipe suitable for cupcakes?
Yes—bake at 350°F for 18–22 minutes.

Q4: How do I make the frosting less sweet?
Add extra lemon juice or reduce powdered sugar slightly.

Q5: Can I make it dairy-free?
Use dairy-free butter and cream cheese alternatives with good results.