Lemon Blueberry Cake (Print)
Moist lemon cake loaded with fresh blueberries and topped with rich lemon cream cheese frosting.
# What You Need:
→ Cake
01 - 2 cups all-purpose flour (approximately 8.8 ounces)
02 - 2 teaspoons baking powder
03 - 0.5 teaspoon baking soda
04 - 0.25 teaspoon salt
05 - 0.5 cup unsalted butter, softened (1 stick)
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 1 teaspoon vanilla extract
09 - Zest of 1 lemon
10 - 0.33 cup fresh lemon juice (approximately 2.6 tablespoons)
11 - 0.5 cup whole milk
12 - 1.5 cups fresh blueberries (approximately 5.3 ounces)
13 - 1 tablespoon all-purpose flour (for tossing blueberries)
→ Lemon Cream Cheese Frosting
14 - 8 ounces cream cheese, softened
15 - 0.25 cup unsalted butter, softened (0.5 stick)
16 - 2 cups powdered sugar, sifted
17 - 2 tablespoons fresh lemon juice
18 - 1 teaspoon lemon zest
19 - 0.5 teaspoon vanilla extract
20 - Pinch of salt
# How To Make It:
01 - Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan or line with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 - Beat unsalted butter and granulated sugar in a large bowl until light and fluffy, about 2 to 3 minutes.
04 - Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract and lemon zest.
05 - Add half of the dry mixture, then pour in lemon juice and milk. Mix in the remaining dry ingredients just until combined.
06 - Lightly toss blueberries with 1 tablespoon flour to prevent sinking, then gently fold into the batter.
07 - Pour the batter into the prepared cake pan and smooth the surface evenly.
08 - Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
09 - Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
10 - Beat cream cheese and butter together until smooth. Gradually add powdered sugar, lemon juice, lemon zest, vanilla extract, and salt. Beat until light and fluffy.
11 - Once completely cool, spread the lemon cream cheese frosting evenly over the top and sides. Optionally garnish with extra blueberries and lemon zest.
# Expert Advice:
01 -
- The cake stays moist for days because lemon juice runs through every layer, not just on top.
- You don't need fancy equipment—a hand mixer works just as well as a stand mixer.
- Blueberries sink slightly as they bake, creating a beautiful pattern when you slice it.
02 -
- Cream cheese frosting breaks if you overmix it or if the cream cheese and butter weren't soft enough to begin with—work gently and trust that a few gentle folds finish the job better than aggressive beating.
- Frozen blueberries work beautifully if you don't thaw them, because they stay whole and don't dye the batter purple.
- The difference between a dense cake and a tender one lives in how long you cream the butter and sugar—don't skip those 2 to 3 minutes even if it feels like nothing's happening.
03 -
- Keep all ingredients at room temperature before you start—this is non-negotiable for a smooth batter and fluffy frosting that doesn't separate.
- The moment your frosting looks like it might break (grainy or separating), stop beating and let it rest for a minute, then beat very gently until it comes back together.