Blueberry Cake With Lemon Cream Cheese Frosting Recipe

Indulge in a delightful blueberry cake layered with tangy lemon cream cheese frosting. This moist dessert combines fresh blueberries, zesty lemon, and a tender crumb enriched with vanilla and butter. Perfect for brightening up any season, especially spring and summer, each bite bursts with truly vibrant flavors and irresistible charm.

I recently baked a Blueberry Cake with Lemon Cream Cheese Frosting that quickly became a favorite of mine. I started with a precise balance using 2 1/2 cups all purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt to build a solid base.

I mixed in 1/2 cup unsalted butter and 1 cup granulated sugar along with 2 large eggs and a teaspoon of vanilla extract before slowly blending in 1 cup whole milk. Adding 1 1/2 cups fresh blueberries and 1 tablespoon lemon zest really boosted the flavor without overloading the cake, keeping the calories in check.

For the frosting, I combined 8 ounces cream cheese, 1/4 cup unsalted butter, 2 cups powdered sugar, 2 tablespoons lemon juice, and 1 teaspoon lemon zest. This recipe gives a satisfying mix of tangy and sweet that works well for any celebration or a simple treat on a sunny day.

Why I Like this Recipe

I like this recipe because first, I love the way the blueberries and lemon zest mix together to give it a super fresh taste that takes me back to warm, sunny days. Second, its moist texture always reminds me of homemade cakes that my family used to make, which makes it really comforting to bake and eat. Third, the cream cheese frosting is so creamy and tangy that it just makes every bite better and more exciting. Lastly, i appreciate how simple it is to whip up anytime, but it really shines in the spring and summer when i want something refreshing that still feels like a treat.

This cake is really moist and homemade with a flavor thats just amazing. It’s perfect no matter what time of year i make it but i especially love it in the spring and summer cause its taste really feels refreshing and light.

Ingredients

• All purpose flour: Provides carbohydrates for energy, giving the cake structure and texture.
• Unsalted butter: Adds rich moisture and flavor even if its not the healthiest fat source.
• Eggs: Provide protein and help bind ingredients, adding rich flavor and golden color.
• Fresh blueberries: Packed with antioxidants, fiber and natural sweetness, they bring a tart kick.
• Cream cheese: Adds creamy tanginess while contributing fat and extra calories.
• Lemon zest and juice: Offer bright citrus notes that balance the cake’s richness.
• Granulated sugar: Provides sweetness and a crisp texture for a perfect baked delight.
• Whole milk: Adds moisture and creaminess though its fats might not be best.

Ingredient Quantities

• 2 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup whole milk
• 1 1/2 cups fresh blueberries
• 1 tablespoon lemon zest

• 8 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest

How to Make this

1. Preheat your oven to 350°F and grease a round cake pan with a little butter or nonstick spray, then line the bottom with parchment paper.

2. In a medium bowl, whisk together 2 1/2 cups all purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.

3. In a large bowl, beat 1/2 cup unsalted butter with 1 cup granulated sugar until it’s light and fluffy. It may take a few minutes.

4. Beat in 2 large eggs one at a time along with 1 teaspoon vanilla extract until just incorporated.

5. Gradually add the dry ingredients to the butter mixture alternating with 1 cup whole milk, starting and ending with flour mixture, and mix until just combined.

6. Gently fold in 1 1/2 cups fresh blueberries and 1 tablespoon lemon zest using a spatula so they dont get mashed.

7. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.

8. Let the cake cool completely on a wire rack while you make the frosting.

9. For the lemon cream cheese frosting, beat 8 ounces cream cheese and 1/4 cup unsalted butter together until smooth, then gradually add 2 cups powdered sugar and beat until it’s fully mixed.

10. Finally, stir in 2 tablespoons lemon juice and 1 teaspoon lemon zest into the frosting. Once the cake is cool, spread the frosting evenly on top and enjoy your delicious treat!

Equipment Needed

1. Preheated oven
2. Round cake pan
3. Parchment paper
4. Medium bowl
5. Whisk
6. Large bowl
7. Electric mixer
8. Spatula
9. Wire cooling rack
10. Measuring cups and spoons

FAQ

Blueberry Cake With Lemon Cream Cheese Frosting Recipe Substitutions and Variations

• All-purpose flour: If you wanna go gluten free, try a gluten-free all-purpose blend as a 1:1 swap.
• Unsalted butter: You can use salted butter instead but reduce a bit of the added salt in the recipe.
• Whole milk: Almond milk or oat milk work well too, though it might slightly change the texture.
• Cream cheese: Neufchatel cheese is a good lighter alternative if you cant find cream cheese.
• Granulated sugar: Coconut sugar is a decent swap, just be sure to adjust the liquid amounts since it can be a bit denser.

Pro Tips

1. Make sure your butter, eggs, and milk are at room temperature before you start cuz that really helps them blend together smooth without any lumps.
2. When you’re folding in the blueberries, be super gentle so you don’t end up crushing them and turning your cake all mushy.
3. Don’t overmix your batter once you combine the wet and dry ingredients; a few streaks of flour is totally okay and it helps keep your cake light.
4. For the frosting, sift your powdered sugar before stirring it in with the cream cheese and butter so your frosting stays smooth and clump-free.