Lemon Blueberry Cake (Printable)

Light, moist lemon cake filled with fresh blueberries and topped with creamy cream cheese frosting.

# What You'll Need:

→ Cake

01 - 2 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 cup unsalted butter, softened
06 - 1 1/2 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 1 tablespoon lemon zest (from about 2 lemons)
09 - 1/3 cup fresh lemon juice
10 - 1 teaspoon vanilla extract
11 - 1 cup whole milk, room temperature
12 - 1 1/2 cups fresh blueberries, plus 1 tablespoon flour for tossing

→ Cream Cheese Frosting

13 - 8 oz cream cheese, softened
14 - 1/2 cup unsalted butter, softened
15 - 3 cups powdered sugar, sifted
16 - 2 teaspoons lemon zest
17 - 2 tablespoons fresh lemon juice
18 - 1 teaspoon vanilla extract
19 - Pinch of salt

# How To Make It:

01 - Preheat oven to 350°F. Grease and flour two 8-inch round cake pans and line bottoms with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
03 - Beat butter and sugar in a large bowl until light and fluffy, about 3 minutes.
04 - Add eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
05 - Add dry ingredients in three parts, alternating with milk, beginning and ending with dry ingredients. Mix until just combined.
06 - Toss blueberries with 1 tablespoon flour, then gently fold into batter.
07 - Evenly divide batter between the prepared pans.
08 - Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
09 - Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
10 - Beat cream cheese and butter until smooth. Gradually add powdered sugar, lemon zest, lemon juice, vanilla extract, and salt. Beat until light and fluffy.
11 - Place one cake layer on serving plate; spread with frosting. Top with second layer and frost top and sides.
12 - Decorate with fresh blueberries and additional lemon zest if desired.

# Expert Hints:

01 -
  • The tartness of lemon against cream cheese frosting hits that perfect sweet-tart balance that keeps you coming back for another slice.
  • Blueberries stay whole and juicy throughout baking, giving you those little bursts of flavor instead of bleeding into the crumb.
  • It's impressive enough to bring to a gathering but straightforward enough that even if something goes slightly wrong, it still tastes delicious.
02 -
  • All your ingredients—especially eggs, butter, and cream cheese—need to be at room temperature or the batter will be lumpy and the frosting won't emulsify properly.
  • Don't skip the parchment paper on the bottom of your pans; it's the difference between a cake that slides out beautifully and one that sticks and tears.
  • If your frosting seems too soft, refrigerate it for 15 minutes; too stiff, let it sit at room temperature and stir occasionally.
03 -
  • If fresh blueberries aren't available, frozen ones work beautifully—just don't thaw them, or they'll bleed into the batter.
  • Use a bench scraper or offset spatula when frosting, and keep it warm under hot water between passes for a smooth, polished finish.
  • Make the frosting while the cakes are cooling so it comes together at the perfect moment.

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