This Blueberry Cake with Lemon Cream Cheese Frosting is a bright, beautiful dessert that combines the juicy sweetness of blueberries with the tangy richness of lemon and cream cheese. Moist, fluffy, and bursting with berry flavor, it’s the perfect cake for spring, summer, brunch, or anytime you want a crowd-pleasing showstopper.
Every bite offers a balance of soft vanilla cake, pops of fresh blueberries, and the zesty creaminess of a luscious lemon frosting. Whether you’re baking for a party, a picnic, or just because, this cake will steal the spotlight!
🛒 Ingredients
For the Blueberry Cake:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup vegetable oil
- 1 ¼ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¾ cup sour cream
- ¼ cup milk
- 2 cups fresh blueberries (or frozen, tossed in 1 tablespoon flour)
- Zest of 1 lemon
For the Lemon Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 ½ cups powdered sugar
- 1 tablespoon fresh lemon juice
- Zest of 1 lemon
- ½ teaspoon vanilla extract
- Pinch of salt
👩🍳 Instructions
Make the Cake:
- Preheat oven
Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment. - Mix dry ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. - Cream butter, oil, and sugar
In a large mixing bowl, beat butter, oil, and sugar until light and fluffy (2–3 minutes). - Add eggs and flavor
Beat in eggs one at a time. Stir in vanilla and lemon zest. - Add sour cream and milk
Mix in sour cream and milk until smooth. - Combine wet and dry
Gradually add dry ingredients to wet ingredients, mixing just until combined. - Fold in blueberries
Gently fold in blueberries. If using frozen, toss in flour first to prevent sinking. - Bake
Divide batter between the pans. Bake for 28–32 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Make the Frosting:
- Beat cream cheese and butter
In a large bowl, beat cream cheese and butter until smooth and fluffy. - Add sugar and flavor
Gradually beat in powdered sugar, lemon juice, zest, vanilla, and a pinch of salt until thick and creamy.
Assemble the Cake:
- Level the cakes (optional)
If the cake layers are domed, level them with a serrated knife. - Frost
Spread lemon cream cheese frosting between the layers, then cover the top and sides. Decorate with extra blueberries or lemon zest if desired. - Chill and serve
Chill for 30 minutes before slicing for cleaner cuts. Serve cold or at room temp.
🍽 Nutrition Information (per slice – serves 12)
- Calories: 450
- Fat: 25g
- Carbohydrates: 52g
- Sugar: 34g
- Protein: 5g
- Fiber: 1g
- Sodium: 250mg
✅ Tips & Tricks
- Toss blueberries in flour to prevent them from sinking to the bottom.
- Use room-temperature ingredients for a smooth batter and even bake.
- Make ahead: The cake can be baked a day in advance and stored tightly wrapped.
- Lemon swap: Add orange zest for a citrus twist.
- Decorate simply: Top with sugared blueberries or candied lemon slices for a stunning look.
🍴 Serving Suggestions
- Perfect for brunch, baby showers, Easter, birthdays, or just as a bright pick-me-up dessert.
- Pairs beautifully with hot tea, iced lemonade, or even a glass of chilled prosecco.
Leave a Comment