Some cakes need a big occasion. This one just needs a lemon and a free afternoon.
It’s a tender, tangy cake with blueberries folded through the batter, finished with a smooth layer of cream cheese frosting. It’s bright enough for a spring gathering, simple enough for afternoon tea, and pretty enough for a birthday.
Everything bakes in one 8-inch pan, and the batter comes together in a couple of bowls. The only real wait is letting the cake cool before you frost it.
Ingredients You’ll Need
For the Cake
- 1⅔ cups all-purpose flour (200 g)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, room temperature (100 g)
- ¾ cup granulated sugar (150 g)
- 2 large eggs
- ½ cup buttermilk or plain yogurt (120 ml)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup blueberries, fresh or frozen (150 g)
For the Frosting
- ½ cup unsalted butter, softened (100 g)
- 7 oz brick-style cream cheese (200 g)
- 2 cups powdered sugar, sifted (200 g)
- 2 teaspoons fresh lemon juice
How to Make Lemon Blueberry Cake
1. Prepare the Pan and the Dry Ingredients
Preheat the oven to 350°F (180°C). Line or grease an 8-inch round or square baking pan.
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
2. Mix the Batter
In a separate bowl, cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the buttermilk (or yogurt), vanilla extract, and lemon zest.
Add the dry ingredients gradually, mixing just until everything is incorporated. Don’t overmix.
3. Fold In the Blueberries and Bake
Gently fold in the blueberries, then pour the batter into the prepared pan and smooth the top.
Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting.
4. Make the Frosting
Beat the softened butter until creamy. Add the cream cheese and beat until smooth and fully combined.
Gradually mix in the powdered sugar and lemon juice, beating until the frosting is light and fluffy.
5. Frost the Cake
Spread the frosting over the cooled cake. Garnish with lemon zest, lemon slices, or fresh blueberries if you like, and a light dusting of powdered sugar.
Tips for the Best Lemon Blueberry Cake
Cool the cake completely before frosting. Warm cake melts the frosting and it slides right off.
Stop mixing once the flour disappears. Overmixing makes the crumb dense.
Toss the blueberries with a spoonful of your measured flour before folding them in. This helps keep them from sinking to the bottom.
Use brick-style cream cheese, not the spreadable kind in a tub. The tub kind is softer and makes a runnier frosting.
Sift the powdered sugar so the frosting stays smooth.
Can I Use Frozen Blueberries?
Yes. The recipe works with fresh or frozen berries. Fold frozen berries in straight from the freezer so they don’t bleed into the batter, and check the cake with a toothpick before taking it out.
Can I Use Yogurt Instead of Buttermilk?
Yes. Plain yogurt works the same as buttermilk in this recipe, using the same ½ cup.
Can I Bake This in a Round Pan?
Yes. An 8-inch round or square pan both work. The cake in the photos was baked in a square pan and cut into small squares.
Can I Make It Ahead of Time?
You can bake the cake a day ahead. Let it cool completely, cover it well, and frost it just before serving. The frosting is quick to make, so there’s no need to do it early.
How to Store Leftovers
Because of the cream cheese frosting, keep the cake covered in the refrigerator. It’s best within 3 to 4 days. Let a slice sit at room temperature for a few minutes before serving.
Lemon Blueberry Cake With Cream Cheese Frosting Recipe
Prep time: 20 minutes
Cook time: 40–45 minutes
Cooling time: About 1 hour
Total time: 1 hour 5 minutes, plus cooling
Servings: 8–10
Ingredients
Cake
- 1⅔ cups all-purpose flour (200 g)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, room temperature (100 g)
- ¾ cup granulated sugar (150 g)
- 2 large eggs
- ½ cup buttermilk or plain yogurt (120 ml)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup blueberries, fresh or frozen (150 g)
Frosting
- ½ cup unsalted butter, softened (100 g)
- 7 oz brick-style cream cheese (200 g)
- 2 cups powdered sugar, sifted (200 g)
- 2 teaspoons fresh lemon juice
Instructions
- Preheat the oven to 350°F (180°C). Line or grease an 8-inch round or square baking pan.
- Whisk the flour, baking powder, baking soda, and salt in a bowl.
- In a separate bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each.
- Mix in the buttermilk (or yogurt), vanilla, and lemon zest.
- Add the dry ingredients gradually, mixing just until incorporated.
- Gently fold in the blueberries.
- Pour the batter into the pan and smooth the top.
- Bake for 40 to 45 minutes, until a toothpick inserted in the center comes out clean.
- Cool the cake completely.
- For the frosting, beat the butter until creamy, then beat in the cream cheese until smooth.
- Gradually mix in the powdered sugar and lemon juice until light and fluffy.
- Spread the frosting over the cooled cake. Garnish with lemon zest, lemon slices, or blueberries if desired.
Notes
Store covered in the refrigerator for 3 to 4 days.