Lemon Blueberry Cake Cream Cheese Frosting

Last spring, I made this cake on a whim when my sister announced she was coming over with her kids and I had nothing to offer but coffee. The way the kitchen filled with lemon zest while it baked made the whole house feel brighter somehow.

My nephew actually asked if he could take the leftover slice home in his pocket, which I think counts as a win in anyone's book. Now it's the first thing anyone asks about when they visit between April and August.

Ingredients

• 2 1/2 cups all-purpose flour: The foundation that gives this cake its tender crumb
• 2 tsp baking powder: Ensures a nice rise without making the cake too dense
• 1/2 tsp baking soda: Works with the acidic buttermilk for extra lift
• 1/2 tsp salt: Balances the sweetness and enhances all the flavors
• 1 cup unsalted butter: Room temperature butter creates the perfect fluffy base
• 1 1/2 cups granulated sugar: Sweetens while helping the cake stay moist
• 4 large eggs: Room temperature eggs incorporate better into the batter
• 1 tbsp lemon zest: Fresh zest brings that bright citrus aroma
• 1/4 cup fresh lemon juice: Adds the perfect tangy punch
• 1 tsp vanilla extract: Rounds out all the flavors beautifully
• 1 cup buttermilk: The secret ingredient for tenderness and subtle tang
• 2 cups fresh blueberries: Juicy bursts of sweetness in every bite
• 8 oz cream cheese: Cold cream cheese makes a stable frosting
• 1/2 cup unsalted butter: Softened butter helps the frosting become silky smooth
• 3 cups powdered sugar: Sifted sugar prevents lumps in your frosting
• 2 tsp vanilla extract: Deepens the frosting flavor
• 1 tbsp fresh lemon juice: Cuts the richness of the cream cheese
• Pinch of salt: Wakes up the frosting flavors

Instructions

Preheat and prep:

Get your oven to 350°F and generously grease two 9-inch round pans with butter, then dust them with flour and line the bottoms with parchment paper so nothing sticks later.

Whisk dry ingredients:

In a medium bowl, combine the flour, baking powder, baking soda, and salt until everything is evenly distributed.

Cream butter and sugar:

Beat the butter and sugar together for a full 3 minutes until it looks pale and fluffy, like a cloud.

Add eggs and flavor:

Add the eggs one at a time, letting each one disappear completely before adding the next, then mix in the lemon zest, juice, and vanilla.

Combine wet and dry:

Alternate adding the flour mixture and buttermilk in three parts, starting and ending with flour, and mix only until you no longer see streaks of dry ingredients.

Prepare blueberries:

Toss your blueberries with that tablespoon of flour so they do not all sink to the bottom, then fold them in as gently as you can.

Bake the cakes:

Divide the batter evenly between your prepared pans, smooth the tops with a spatula, and bake for 30 to 35 minutes until a toothpick comes out clean.

Cool completely:

Let the cakes rest in their pans for 10 minutes, then flip them onto wire racks and wait until they are completely cool before frosting.

Make the frosting:

Beat the cream cheese and butter until smooth, then gradually add the powdered sugar, vanilla, lemon juice, and salt until the frosting is light and spreadable.

Assemble and frost:

Spread frosting on one cake layer, place the second cake on top, then frost the top and sides and add extra blueberries or zest if you like.

Save

This recipe has become my go-to for birthdays and potlucks because it looks impressive but comes together so naturally once you have done it once.

Making It Ahead

You can bake the cake layers a day ahead and wrap them tightly in plastic wrap at room temperature. The frosting actually benefits from sitting in the fridge overnight.

Choosing Your Blueberries

Fresh berries give the best result, but frozen work perfectly if you toss them in flour and fold them in frozen without thawing. I have used frozen blueberries in January and nobody noticed the difference.

Serving Suggestions

This cake shines at brunch or afternoon tea, especially when the weather starts getting warm and light desserts feel right again.

• A cup of Earl Grey tea brings out the lemon notes beautifully
• Sparkling wine or prosecco makes this feel like a celebration
• Fresh berries on the side make each serving feel extra special

Save

There is something so satisfying about slicing into this cake and seeing those little blueberry pockets studded throughout. Hope it brings some brightness to your table too.

Recipe Q&A

→ Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well in this cake. Do not thaw them before adding—toss with flour and fold in frozen to prevent bleeding into the batter.

→ How should I store the frosted cake?

Store the cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature for 30 minutes before serving for the best texture and flavor.

→ Can I make this cake in advance?

The unfrosted layers can be wrapped tightly and frozen for up to 3 months. Thaw overnight in the refrigerator, then frost when ready to serve.

→ Why is buttermilk used in this cake?

Buttermilk adds tanginess that enhances the lemon flavor while its acidity tenderizes the gluten, creating an exceptionally moist and tender crumb.

→ Can I make this as a single-layer cake or cupcakes?

Absolutely! Use a 9x13-inch pan for a sheet cake (bake 35-40 minutes) or fill 24 muffin cups for cupcakes (bake 18-22 minutes).

→ What can I use instead of buttermilk?

Mix 1 cup regular milk with 1 tablespoon white vinegar or lemon juice. Let stand for 5 minutes until slightly thickened before using.