Blueberry Cake with Lemon Cream Cheese Frosting

Looking for a light and refreshing dessert that’s bursting with flavor? This Blueberry Cake with Lemon Cream Cheese Frosting is the perfect combination of fruity sweetness and zesty tang!

Imagine a moist, tender blueberry cake topped with a rich and tangy lemon cream cheese frosting. The sweet blueberries and bright lemon flavor come together for a refreshing and indulgent treat that’s perfect for any occasion.

This cake is a showstopper, with its vibrant colors and mouthwatering flavors. The balance of the creamy frosting and juicy blueberries makes every bite feel like a celebration!

Ready to make this vibrant cake? Let’s get baking and enjoy a slice of this Blueberry Cake with Lemon Cream Cheese Frosting today!

Why You’ll Love This Recipe

• Fresh and Bright: Bursting with plump blueberries and fresh lemon zest.
• Soft, Tender Texture: The sour cream keeps the cake moist without being heavy.
• Balanced Sweetness: The frosting has the perfect tang to cut the richness of the cake.
• Beautiful for Any Occasion: Whether it’s brunch or a birthday, it looks just as good as it tastes.
• No Fancy Tools Needed: A couple of mixing bowls and a hand mixer will do the trick.

What You Need to Know Before You Start

Prep Time & Cook Time:
Prep Time: 20 minutes
Bake Time: 45 minutes
Total Time: About 1 hour 10 minutes (includes cooling)

Servings:
Serves 10–12 people (one 9-inch round or square cake pan)

Difficulty:
Beginner-friendly. Just follow the steps carefully, especially when folding in the blueberries.

Required Kitchen Tools

• Mixing bowls (at least 2)
• Hand or stand mixer
• Microplane or zester
• Rubber spatula
• Measuring cups and spoons
• Whisk
• 9-inch round or square cake pan
• Cooling rack
• Offset spatula (optional, for frosting)

Ingredients

For the Blueberry Cake

• 2 cups (250g) all-purpose flour
• 2½ teaspoons baking powder
• ¼ teaspoon salt
• 4 large eggs, room temperature
• 1½ cups (300g) superfine or caster sugar
• ½ cup (115g) unsalted butter, melted and hot
• 1 cup (240g) full-fat sour cream, room temperature
• 3 teaspoons vanilla extract
• 3 teaspoons vegetable or canola oil
• 3 teaspoons lemon zest

Blueberry Mixture

• 2½ cups (375g) fresh blueberries
• 2 teaspoons all-purpose flour (to toss with berries)

How to Make the Blueberry Cake Step-by-Step

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Grease and line your cake pan with parchment paper. Lightly dust with flour if needed.

2. Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

3. Beat Eggs and Sugar

In a large bowl, use a hand mixer to beat the eggs and sugar until pale and thick—about 3–4 minutes. This step gives the cake a nice lift.

4. Add Wet Ingredients

Slowly beat in the melted butter while mixing. Then add sour cream, vanilla, oil, and lemon zest. Mix until fully combined.

5. Combine Wet and Dry

Gently fold the dry ingredients into the wet mixture using a spatula. Mix until you no longer see streaks of flour—don’t overmix.

6. Prepare Blueberries

Toss blueberries with 2 teaspoons of flour (this prevents sinking). Carefully fold into the batter.

7. Bake

Pour the batter into the prepared pan. Smooth the top. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool

Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely before frosting.

Lemon Cream Cheese Frosting

This frosting is creamy, tangy, and not overly sweet. It pairs perfectly with the blueberry cake, adding a refreshing lemon flavor that brightens each bite.

Ingredients for the Frosting

• 1 cup (225g) unsalted butter, at room temperature
• 8 oz (250g) full-fat cream cheese (brick-style), slightly softened
• 4 cups (480g) powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1 tablespoon fresh lemon juice
• Pinch of salt (balances the sweetness)

How to Make the Frosting

1. Beat Butter and Cream Cheese

In a large mixing bowl, beat the butter until light and creamy (about 2 minutes). Add the cream cheese and beat again until smooth.

2. Add Powdered Sugar

Gradually add the sifted powdered sugar, 1 cup at a time. Beat on low speed at first, then increase to medium until smooth and fluffy.

3. Add Flavor

Mix in the vanilla extract, lemon juice, and salt. Beat for another minute until well blended. The frosting should be soft but spreadable.

Tip: If it’s too soft, chill for 10–15 minutes before using.

How to Frost the Cake

• Cool First: Make sure the cake is completely cool before frosting. A warm cake will melt the frosting.
• Frost Evenly: Use an offset spatula or butter knife to spread the frosting evenly over the top of the cake. You can frost the sides too if you’d like a layer-cake feel.
• Optional Garnish: Add a handful of extra blueberries on top. Lemon zest, thin lemon slices, or edible flowers make it even prettier.

Serving and Decoration Ideas

This cake is just as beautiful as it is delicious. Here are some simple ways to make it look even better on the plate:

• Top with Fresh Blueberries: Scatter a few across the frosting for a pop of color and extra burst of fruit.
• Lemon Zest or Twists: A little lemon zest or a curled slice adds brightness and ties in the frosting flavor.
• Edible Flowers: For a special touch, decorate with edible flowers like pansies or violets.
• Dust of Powdered Sugar: If you’re skipping the frosting, a light sprinkle of sugar gives a pretty, rustic finish.

Storing Blueberry Cake

• Refrigerator: Store the frosted cake in the fridge, covered, for up to 4 days. Let it sit at room temperature for 15–20 minutes before serving so it softens slightly.
• Freezer (Unfrosted Only): Wrap the unfrosted cake in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge.

Note: Cream cheese frosting doesn’t freeze well once applied—it can separate.

Variations You Can Try

• Gluten-Free: Substitute the flour with a good 1:1 gluten-free baking blend.
• Lemon-Only Version: Skip the blueberries and increase the lemon zest for a pure lemon cake.
• Add Almonds: Add a handful of slivered almonds into the batter or on top of the frosting for extra texture.
• Use Frozen Blueberries: Just toss them in flour first and bake without thawing to prevent sogginess.

Tips and Tricks for Success

• Room Temp Ingredients: Always use room temperature eggs, butter, and sour cream for a smooth, even batter.
• Don’t Overmix: Fold gently once the flour goes in—overmixing can lead to dense cake.
• Test Early: Ovens vary. Begin checking for doneness around 40 minutes.
• Flour the Berries: This simple step keeps the blueberries from sinking to the bottom.

Nutrition (Per Serving — based on 12 servings)

Nutrient	Amount
Calories	~420 kcal
Carbohydrates	52g
Protein	5g
Fat	22g
Saturated Fat	12g
Cholesterol	100mg
Sodium	150mg
Fiber	1g
Sugar	36g
Vitamin C (est.)	3% DV
Calcium	6% DV
Iron	7% DV

Note: Values are approximate and may vary depending on ingredient brands and portion sizes.

FAQs

Can I use frozen blueberries?
Yes, but don’t thaw them. Toss in flour and mix into the batter while still frozen.

Can I make this cake ahead of time?
Absolutely. Bake the cake a day ahead and frost the next day. Store covered at room temperature overnight (unfrosted).

What if I don’t have sour cream?
You can substitute with full-fat Greek yogurt in a 1:1 ratio.

Can I turn this into cupcakes?
Yes! Fill cupcake liners ¾ full and bake for about 18–22 minutes.

Conclusion

This blueberry cake with lemon cream cheese frosting is one of those cozy, reliable recipes I come back to every spring and summer. It’s got that balance of fresh fruit and creamy richness, all wrapped up in a soft, tender crumb. Whether you’re baking for a special day or just need something comforting, this cake won’t let you down.