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Fluffy Lemon Blueberry Cake Recipe with Lemon Cream Cheese Frosting

Fluffy Lemon Blueberry Cake Recipe

A tender two-layer lemon cake packed with fresh blueberries and covered in silky lemon cream-cheese frosting. This fruit-forward dessert serves about 10–12 people.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 minute
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Lemon Blueberry Cake
  • 2 cups (250 g) All-purpose flour
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Fine salt
  • 3/4 cup (170 g) Unsalted butter, softened
  • 1 1/4 cups (250 g) Granulated sugar
  • 3 eggs Large eggs, room temperature
  • 1 teaspoon Vanilla extract
  • 2 lemons Finely grated lemon zest
  • 2 tablespoons Fresh lemon juice
  • 1/2 cup (120 ml) Buttermilk, room temperature
  • 1 1/2 cups (225 g) Fresh blueberries
  • 1 tablespoon All-purpose flour for coating blueberries
Lemon Cream-Cheese Frosting
  • 8 ounces (226 g) Full-fat cream cheese, softened
  • 1/2 cup (113 g) Unsalted butter, softened
  • 3 1/2–4 cups (420–480 g) Powdered sugar, sifted
  • 1 tablespoon Fresh lemon juice
  • 1 teaspoon Finely grated lemon zest
  • 1 teaspoon Vanilla extract
  • 1 small pinch Salt

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. Whisk together the flour, baking powder, and fine salt in a medium bowl.
  3. Beat the softened butter and granulated sugar for 3–4 minutes, until pale and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
  5. Stir the fresh lemon juice into the buttermilk.
  6. Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk mixture. Mix only until the batter is combined.
  7. Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter.
  8. Divide the batter evenly between the prepared pans and smooth the tops.
  9. Bake for 25–30 minutes, until the centers spring back lightly and a toothpick comes out clean or with a few moist crumbs. Cool in the pans for 10–15 minutes, then turn the cakes onto a rack and cool completely.
  10. Beat the cream cheese and butter until smooth. Gradually add the powdered sugar, then mix in the lemon juice, lemon zest, vanilla, and salt. Frost one cooled layer, add the second layer, and frost the top and sides.

Notes

Use room-temperature butter, eggs, buttermilk, and cream cheese for the smoothest batter and frosting. Coat blueberries lightly with flour and fold them in gently. If using frozen blueberries, add them frozen and expect a few extra minutes of baking time.