Best Lemon Blueberry Cake With Cream Cheese Frosting
A moist and tender Lemon Blueberry Cake filled with juicy blueberries and topped with rich cream cheese frosting. Perfect for spring brunches, summer gatherings, birthdays, and special occasions.
Ingredients
- Lemon Blueberry Cake
- 3 cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup buttermilk room temperature
- ⅓ cup fresh lemon juice
- 1 cup unsalted butter softened
- 1¾ cups granulated sugar
- 2 tablespoons lemon zest
- 2 teaspoons vanilla extract
- 4 large eggs
- 2 cups fresh blueberries
- 2 teaspoons flour for coating blueberries
- Cream Cheese Frosting
- ¾ cup unsalted butter softened
- 12 oz full-fat cream cheese
- 1½ teaspoons fresh lemon juice
- 4½ to 5½ cups powdered sugar sifted
- 1 to 2 tablespoons heavy cream if needed
Instructions
- Preheat oven to 350°F (180°C). Prepare a 9x13-inch baking pan or three 8-inch round cake pans.
- Sift together cake flour, baking powder, baking soda, and salt.
- Whisk buttermilk and lemon juice together in a separate bowl.
- Beat butter, sugar, and lemon zest until light and fluffy.
- Add vanilla and eggs one at a time, mixing after each addition.
- Alternate adding dry ingredients and buttermilk mixture until combined.
- Toss blueberries with flour and gently fold into the batter.
- Transfer batter to prepared pan(s).
- Bake for 25 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before frosting.
- For frosting, beat butter and cream cheese until smooth.
- Gradually mix in powdered sugar and lemon juice.
- Add cream as needed for desired consistency.
- Frost cooled cake and serve.
Notes
- Use fresh blueberries for the best texture and appearance.
- Toss blueberries in flour to help prevent sinking.
- Fresh lemon juice and zest provide the brightest flavor.
- Chill cake layers before frosting for easier decorating.
- Store leftovers in the refrigerator for up to 4 days.