Few desserts capture the beauty of spring and summer quite like a Blueberry Cake with Lemon Cream Cheese Frosting. It’s soft, fruity, tangy, and colorful—everything you’d want in a cake that feels both comforting and celebratory. Imagine biting into a tender crumb dotted with juicy blueberries, followed by a silky layer of lemon-kissed cream cheese frosting. It’s refreshing, indulgent, and surprisingly easy to make at home.
This cake isn’t just for birthdays or Easter brunch—it’s for any time you want to treat yourself or impress your guests. Whether you bake it as a two-layer showstopper, a simple 9×13 sheet cake, or even transform it into cupcakes, this recipe has the versatility and charm to fit any occasion.
In this article, we’ll cover everything you need: the science behind the ingredients, step-by-step baking instructions, troubleshooting tips, variations, serving ideas, and answers to all the most common baking questions. By the end, you’ll feel confident enough to bake this cake like a pro—every single time.
Why This Blueberry Cake Will Win Hearts
- Soft, moist texture: Thanks to buttermilk and proper mixing, this cake stays tender for days.
- Bursts of fresh fruit: Blueberries add natural sweetness and juiciness to every bite.
- Perfectly balanced frosting: Lemon cream cheese frosting gives just enough tang to balance the rich cake.
- Beautiful presentation: The natural colors of blueberries and lemon zest make it visually stunning.
- Versatility: Works as a layer cake, sheet cake, bundt cake, or cupcakes.
Ingredients You’ll Need (and Why They Matter)
For the Cake
- All-Purpose Flour (2 ½ cups): Provides structure. Using cake flour makes it lighter, but all-purpose creates a balance of tender and sturdy.
- Baking Powder & Baking Soda: Work together to help the cake rise. Soda balances acidity from the buttermilk and lemon.
- Salt (½ tsp): Enhances sweetness and flavors.
- Unsalted Butter (¾ cup): Adds richness and tender crumb. Room temperature is key for creaming.
- Sugar (1 ½ cups): Sweetness plus helps create structure through aeration when beaten with butter.
- Eggs (3 large): Bind ingredients and add structure. Room temperature eggs whip better and distribute evenly.
- Vanilla Extract (1 tbsp): Adds warmth and aroma. Pure vanilla makes a difference.
- Buttermilk (1 cup): Keeps the crumb soft and moist. The acidity also reacts with baking soda for lift.
- Blueberries (2 cups): Fresh or frozen work. Tossing them in flour prevents sinking.
For the Frosting
- Cream Cheese (8 oz, full fat): Tangy, creamy base for frosting. Reduced-fat versions make frosting too thin.
- Unsalted Butter (½ cup): Adds stability and smoothness.
- Powdered Sugar (3 cups): Sweetens and thickens frosting while keeping it fluffy.
- Lemon Zest & Juice: Zest provides bright aroma, juice balances sweetness with acidity.
- Vanilla Extract: Rounds out the flavor.
- Pinch of Salt: Prevents frosting from being overly sweet.
Step-by-Step: How to Make Blueberry Cake with Lemon Cream Cheese Frosting
Step 1: Prep Your Kitchen
- Preheat oven to 350°F (175°C).
- Grease and flour your chosen pan(s)—either a 9×13 or two 8-inch rounds.
- Gather all ingredients at room temperature for best results.
Step 2: Mix the Batter
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate large mixing bowl, cream butter and sugar until pale and fluffy (about 2–3 minutes).
- Add eggs one at a time, mixing well after each addition. Stir in vanilla.
- Alternate adding dry ingredients and buttermilk to the butter mixture, starting and ending with dry. Mix just until combined—do not overmix.
Step 3: Add the Blueberries
- Toss blueberries in a tablespoon of flour.
- Gently fold into the batter with a rubber spatula.
Step 4: Bake
- Pour batter into pan(s) and smooth the top.
- Bake for 30–35 minutes (layer cakes) or 40–45 minutes (sheet cake).
- Test with a toothpick—when it comes out clean, it’s ready.
- Let cake cool fully before frosting.
Step 5: Make the Lemon Cream Cheese Frosting
- Beat cream cheese and butter until smooth.
- Gradually add powdered sugar.
- Mix in lemon zest, lemon juice, vanilla, and salt.
- Beat until light and fluffy.
Step 6: Assemble & Decorate
- Spread frosting evenly over the cooled cake.
- Decorate with extra blueberries, lemon zest curls, or edible flowers.
Variations & Substitutions
- Cupcakes: Yields about 18. Bake 18–20 minutes.
- Bundt Cake: Bake 45–55 minutes, glaze with lemon drizzle.
- Berry Swap: Use raspberries or blackberries for a twist.
- Citrus Change: Lime or orange zest works beautifully.
- Gluten-Free: Substitute a 1:1 gluten-free baking blend.
- Dairy-Free: Use vegan butter + vegan cream cheese.
Pro Tips for Success
- Always use room temperature ingredients for even mixing.
- Don’t overmix—this keeps the crumb tender.
- Tossing berries in flour prevents sinking.
- If frosting is too soft, chill it 10 minutes before spreading.
- Add extra zest for a brighter flavor.
Serving Ideas
- Pair with mint tea or iced lemonade.
- Add a drizzle of lemon curd between layers for extra zing.
- Serve with fresh whipped cream and extra berries.
- For celebrations, pair with sparkling wine or prosecco.
Troubleshooting Guide
- Cake too dense: Likely overmixed or too much flour.
- Blueberries sank: Didn’t toss in flour or batter too thin.
- Dry cake: Overbaked or oven too hot.
- Runny frosting: Cream cheese too warm; chill before spreading.
Storage & Make-Ahead Tips
- Room temperature: Store covered for 1 day.
- Fridge: Keeps 5 days in airtight container.
- Freezer: Freeze unfrosted cake layers up to 2 months. Thaw overnight in fridge.
- Make ahead: Bake cake a day early, frost before serving.
Frequently Asked Questions
1. Can I use frozen blueberries?
Yes, no need to thaw. Just toss in flour and fold gently.
2. Can I use cake flour?
Yes, it makes the cake lighter—substitute 1:1.
3. Can I make this a sheet cake?
Absolutely. A 9×13 pan works beautifully.
4. Can I make it dairy-free?
Yes—use plant-based butter and vegan cream cheese.
5. Can I double the recipe?
Yes, use two 9×13 pans or four 8-inch pans.
6. Why does my cake sink in the middle?
Usually underbaked or oven temperature too low.
7. Can I reduce the sugar?
Yes, reduce by ¼ cup in the cake and frosting without major texture issues.
8. Can I add lemon zest to the batter?
Definitely—boosts citrus flavor.
9. How do I store frosted cake?
Best in the fridge, covered, up to 5 days.
10. Can I freeze with frosting?
Yes, but wrap tightly and thaw slowly in fridge.
Nutritional Information (Per Slice, Approx.)
- Calories: 410
- Fat: 21g
- Carbs: 52g
- Sugar: 35g
- Protein: 4g
- Fiber: 1g
- Sodium: 220mg
- Cholesterol: 85mg
- Vitamin C: 6% DV
Final Thoughts: A Cake That Brings Joy
This Blueberry Cake with Lemon Cream Cheese Frosting is more than just dessert—it’s a celebration of freshness, color, and flavor. With its moist crumb, vibrant blueberries, and tangy frosting, it strikes the perfect balance between indulgence and brightness.
Bake it for Easter, a spring birthday, or just to make an ordinary day feel special. Once you try it, you’ll find yourself coming back to this recipe again and again—it’s that good.
💛 If you make it, don’t forget to share your creations and spread the joy. Because honestly? A cake like this deserves to be shared.
