Blueberry Cake with Lemon Cream Cheese Frosting Recipe

If you’re looking for a show-stopping dessert that’s as vibrant and inviting as a sunny spring day, this Blueberry Cake with Lemon Cream Cheese Frosting will absolutely steal the spotlight at any gathering. Imagine tender blueberry-spiked layers, crowned with a luscious, zesty lemon cream cheese frosting — every bite is a celebration of sweet berries and tangy citrus. Whether you’re baking for a birthday, brunch, or just because it’s Tuesday, this cake brings a pop of color and a burst of bright flavor that’s simply irresistible.

Ingredients You’ll Need

This recipe is all about using simple yet essential ingredients that work together harmoniously. Each component adds something special — from the juicy blueberries to the rich cream cheese — ensuring that this colorful confection is bursting with taste, texture, and visual appeal.

• Unsalted Butter: Use it softened for both the cake and frosting to create a tender crumb and fluffy, creamy base.
• White Sugar: Sweetens the berry notes and gives the cake its light, moist structure.
• Eggs: Add richness and help the cake rise beautifully; room temperature eggs blend in smoothly.
• Cake Flour: Keeps the layers tender; if you need to substitute, simply remove 6 tablespoons from 3 cups of all-purpose flour and replace with cornstarch.
• Baking Powder and Baking Soda: Leaveners that make each slice light and fluffy.
• Salt: Enhances flavor and balances the sweetness.
• Sour Cream: Gives the cake a decadent texture and subtle tang that pairs perfectly with blueberries.
• Blueberries (fresh or frozen): Pureed and reduced for concentrated berry goodness, plus whole berries for a fun burst in every bite.
• Vegetable Oil: Helps keep the cake moist for days; canola oil is an especially neutral choice.
• Pink Coloring Gel (optional): Just a dab brightens the berry color for a truly stunning cake.
• Cream Cheese: For the frosting, use the brick kind for best texture and tang.
• Lemon Juice and Zest: Brings a sunny, zippy note to the frosting that wakes up your taste buds.
• Powdered Sugar: Sifted for smooth, velvety lemon cream cheese frosting.
• Milk (optional): Use just a splash if you need to thin the frosting consistency.

How to Make Blueberry Cake with Lemon Cream Cheese Frosting

Step 1: Prepare the Blueberries

Start by measuring out 1 ½ cups of blueberries and give them a whirl in your blender until smooth. If you’re using frozen berries, let them thaw first for the best result. Transfer the puree and a splash of water to a saucepan and cook over medium heat until reduced and thickened, which intensifies the blueberry flavor and keeps the cake from being soggy. Once it’s down to ¾ cup, let it cool — this can even be done a day ahead!

Step 2: Prep the Pans and Oven

Preheat your oven to 350 degrees and grease and flour three 8-inch round cake pans. This little bit of prep work ensures your Blueberry Cake with Lemon Cream Cheese Frosting slides beautifully out of the pans without sticking or tearing.

Step 3: Mix the Dry and Wet Ingredients

Grab a medium bowl and whisk together the cake flour, baking powder, baking soda, and salt for thirty seconds — this helps distribute the leaveners evenly. In another bowl, gently combine the sour cream, your cooled blueberry puree, and vegetable oil. This mixture is what makes the cake so vibrant and moist.

Step 4: Cream Butter and Sugar

In your mixer, beat the softened butter until smooth, then gradually add the sugar. Let it mix on medium speed until it’s light and fluffy, about 3 to 5 minutes. This step really builds structure and airiness into your cake.

Step 5: Add Eggs

Add the eggs one at a time, mixing just until the yolk disappears each time. This keeps the batter from curdling and ensures that classic soft crumb in your Blueberry Cake with Lemon Cream Cheese Frosting.

Step 6: Combine Everything

With your mixer on low, alternately add the flour mixture and the blueberry-sour cream mixture to the creamed base, beginning and ending with flour. Be careful not to overmix — just until combined is perfect! If you’re feeling whimsical, stir in a tiny bit of pink coloring gel to punch up the blueberry color.

Step 7: Fold in Whole Blueberries

Gently fold in the remaining half cup of whole blueberries. This gives you those juicy berry pops in every bite — that magic touch everyone will rave about.

Step 8: Bake

Divide the batter between the pans and bake for 22 to 25 minutes, just until a toothpick poked in the center comes out clean or with a few tender crumbs. Try not to overbake! Let cool in the pans for 5-10 minutes before carefully turning out onto racks to cool completely.

Step 9: Make the Lemon Cream Cheese Frosting

Beat the slightly softened butter until smooth, then add the cream cheese in pieces. Mix until combined, then gradually add the powdered sugar, lemon juice, and zest. Mix just until creamy and smooth — don’t overdo it, or the frosting may get too soft. If needed, pop it in the fridge for 10 minutes to firm up.

Step 10: Assemble and Decorate

Once the cake layers are completely cool, spread the tangy lemon cream cheese frosting generously between layers and all around the outside. Swirl it or go for classic smooth sides — it’s totally up to you! Finish with a few fresh blueberries or lemon zest if you like.

How to Serve Blueberry Cake with Lemon Cream Cheese Frosting

Garnishes

A final flourish can really elevate your cake’s presentation. I love scattering fresh blueberries and a twist of lemon zest over the top for eye-catching color and zippy flavor. If you want to really impress, a sprinkle of finely chopped candied lemon peel is a simple but festive touch.

Side Dishes

While Blueberry Cake with Lemon Cream Cheese Frosting is certainly the star, consider pairing each slice with a scoop of vanilla bean ice cream or a spoonful of lightly sweetened whipped cream. For brunch or tea, serve alongside bowls of mixed berries or a chilled fruit salad to play up those summery flavors.

Creative Ways to Present

Cake doesn’t always have to be traditional — try cutting the cake into small squares for bite-sized treats at parties, or bake the batter in cupcake pans for stunning blueberry lemon cupcakes! For a dramatic look, stack the layers slightly offset and garnish the top and bottom edges with berries and edible flowers.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have extra Blueberry Cake with Lemon Cream Cheese Frosting, just cover the leftovers tightly and store them in the refrigerator. The frosting keeps the layers moist for up to four days, making them just as delightful on day three as they were fresh.

Freezing

You can absolutely freeze slices or whole layers of unfrosted cake wrapped tightly in plastic wrap and foil. For frosted cake, freeze the entire cake or individual slices on a baking sheet first, then wrap them up. They’ll keep well for up to two months — perfect for prepping ahead of an event or enjoying a treat whenever you crave it.

Reheating

If you prefer your Blueberry Cake with Lemon Cream Cheese Frosting at room temperature, just set your slice out for about 30 minutes before eating. If it’s straight from the freezer, thaw overnight in the fridge first, then let it sit out briefly to soften.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Just make sure to thaw them and drain excess liquid before pureeing or folding into the batter to prevent the cake from being too watery.

What if I don’t have cake flour?

You can easily make a substitute by using all-purpose flour: measure out 3 cups, remove 6 tablespoons, and replace with 6 tablespoons of cornstarch. Sift well to combine for the best texture.

Can I make the cake ahead of time?

Yes! The cake layers can be baked a day or two in advance, then wrapped and stored at room temperature or in the fridge. The frosting can also be made ahead and refrigerated, just give it a good stir before using.

Is it possible to make this recipe gluten-free?

Absolutely — just substitute your favorite gluten-free cake flour blend, ensuring it contains xanthan gum if needed for structure. You might notice a very slight texture difference, but the flavor will still be delicious!

How do I prevent my blueberries from sinking to the bottom?

Tossing the whole blueberries with a teaspoon of flour before folding them into the batter helps suspend them, so you get an even berry distribution in every bite. This tiny trick works wonders!

Final Thoughts

There’s just something magical about baking and sharing a Blueberry Cake with Lemon Cream Cheese Frosting. It’s bright, joyous, and packed with flavor that can turn the simplest moment into a celebration. Give this recipe a try — whether you’re making it for family, friends, or just yourself, I promise it’ll bring smiles and plenty of requests for another slice!

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