Blueberry Cake with Lemon Cream Cheese Frosting

If you’re looking for a dessert that’s fresh, vibrant, and bursting with flavor, this Blueberry Cake with Lemon Cream Cheese Frosting is about to become your new favorite. 🍋🫐 It’s the perfect combination of sweet and tangy, with juicy blueberries tucked inside a soft, fluffy cake and topped with a rich lemony frosting that melts in your mouth. This cake works beautifully for spring celebrations, brunch gatherings, or simply as a refreshing treat with your afternoon coffee. Best of all, it’s simple to make and looks just as beautiful as it tastes. Whether you’re a seasoned baker or just starting out, you’ll love the cheerful colors, the pop of lemon, and the deliciously creamy finish that makes every bite unforgettable.

Ingredients You’ll Need

🧁 For the Cake:
✨ 1 ½ cups all-purpose flour
✨ 1 tsp baking powder
✨ ¼ tsp baking soda
✨ ¼ tsp salt
✨ ½ cup unsalted butter, softened
✨ ¾ cup granulated sugar
✨ 2 large eggs
✨ 1 tsp vanilla extract
✨ ½ cup buttermilk
✨ 1 ½ cups fresh or frozen blueberries (tossed in 1 tbsp flour)

🍋 For the Lemon Cream Cheese Frosting:
✨ 8 oz cream cheese, softened
✨ ¼ cup unsalted butter, softened
✨ 2 cups powdered sugar
✨ Zest of 1 lemon
✨ 1–2 tbsp lemon juice (to taste)
✨ ½ tsp vanilla extract

These simple ingredients create a harmonious blend of flavors that’s light, luscious, and perfect for any occasion.

How to Make Blueberry Cake with Lemon Cream Cheese Frosting

Start by preheating your oven to 350°F (175°C) and grease a round or square 8-inch baking pan. In a mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. In a separate large bowl, cream the butter and sugar until light and fluffy. Beat in eggs one at a time, followed by the vanilla extract. Alternate adding the flour mixture and buttermilk, beginning and ending with the flour mixture. Be careful not to overmix.

Fold in the floured blueberries gently with a spatula. Pour the batter into your prepared pan and smooth the top. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely before frosting.

To make the frosting, beat together cream cheese and butter until smooth. Add powdered sugar gradually, followed by lemon zest, lemon juice, and vanilla extract. Beat until light and fluffy. Spread the frosting generously over the cooled cake and top with extra blueberries or lemon zest for a pretty finish. 🍰

Tips for the Best Blueberry Cake

🫐 Use room temperature ingredients for even mixing
🫐 Toss blueberries in flour to prevent them from sinking
🫐 Don’t overmix the batter or it may become dense
🫐 Bake just until the cake is set — check with a toothpick
🫐 Let the cake cool fully before adding frosting

Want more lemon flavor? Add a few drops of lemon extract to the cake batter. Want more berries? Try mixing in some raspberries for a twist. This recipe is versatile and easy to adapt!

Why You’ll Love This Blueberry Cake

🍋 Bright lemon and blueberry flavors that scream summer
🎂 Moist, tender crumb that’s never dry
🧁 Creamy, tangy frosting that pairs perfectly with the cake
🥄 Simple to make yet looks like it came from a bakery
🌿 Great for Easter, baby showers, birthdays, or brunch

There’s something so satisfying about the balance of citrus and berries. The frosting is luscious without being too sweet, and the cake is just dense enough to support the rich topping without feeling heavy.

The Science Behind Their Unique Texture

This blueberry cake has such a lovely, tender texture thanks to the perfect balance of fat, liquid, and flour. Buttermilk plays a huge role—it adds moisture and a slight tang while helping to activate the baking soda for extra lift. Beating the butter and sugar introduces air, which makes the crumb light and fluffy. Tossing the blueberries in flour ensures they don’t sink to the bottom, so you get juicy bursts of fruit throughout every bite. The cream cheese frosting is rich but smooth, thanks to the balance of butter and sugar, while the lemon juice cuts through the richness for a bright, clean finish.

The Magic of Blueberries and Lemon

There’s a reason this flavor combo is a classic—blueberries and lemon are culinary soulmates. Blueberries bring a juicy, almost floral sweetness, while lemon offers a zesty brightness that makes the whole dessert pop. When paired together, they strike a delicious harmony between fresh and decadent. In this cake, the lemon doesn’t overpower—it enhances. The tangy cream cheese frosting brings everything together like the perfect final chord in a song. And let’s be honest—does anything feel more cheerful than the vibrant purple-and-yellow palette of blueberries and lemons?

FAQ: Blueberry Cake with Lemon Cream Cheese Frosting

Can I use frozen blueberries?
Yes! Just don’t thaw them first—toss them in flour and fold them in frozen.

Can I make this cake ahead of time?
Absolutely. Bake the cake and store it covered in the fridge. Frost the day you plan to serve.

Can I make it into cupcakes?
Yes! This recipe makes about 12 cupcakes. Bake at 350°F for 18–22 minutes.

How do I store leftovers?
Keep in an airtight container in the refrigerator for up to 4–5 days.

Can I skip the frosting?
You can, but it’s so delicious we don’t recommend it! For a lighter option, dust with powdered sugar.

Conclusion

This Blueberry Cake with Lemon Cream Cheese Frosting is the kind of dessert that’s both elegant and comforting. It brings together the best of both worlds: the natural sweetness of blueberries and the bright zip of lemon in a soft, melt-in-your-mouth cake. Whether you’re serving it at a brunch, giving it as a gift, or just baking it to brighten your day, this cake will not disappoint. 🌞💙 Each bite is bursting with flavor and freshness, and once you try it, you’ll want to make it again and again. So preheat your oven, grab those berries, and treat yourself to a cake that tastes like sunshine!