Easy Recipes

Easy Recipes

Blueberry Cake with Lemon Cream Cheese Frosting

this RECIPE

Thank you so much for being here—because this cake is a celebration of all things fresh, fruity, and fabulous! 💛 This Blueberry Cake with Lemon Cream Cheese Frosting is soft, bursting with juicy berries, and layered with a tangy lemon frosting that will keep you coming back for “just one more slice.”

Whether you’re planning an Easter brunch, a spring birthday, or just baking to brighten your week, this recipe delivers big flavor in the prettiest way. And if colorful bakes are your jam (they’re definitely mine), don’t forget to subscribe so you never miss a sweet new recipe!

What Is Blueberry Cake with Lemon Cream Cheese Frosting?

It’s the kind of cake that makes everyone say “wow!” and “can I have the recipe?”. A soft vanilla base dotted with fresh blueberries gets topped with a silky, zesty lemon cream cheese frosting. The balance of sweet and tart is just chef’s kiss perfect.

You can make this in a layer cake, a simple sheet cake, or even as cupcakes. It’s super versatile—and always delicious.

Why You’ll Love This Cake

  • Soft, fluffy texture that stays moist
  • Fresh blueberries in every bite
  • Tangy, sweet lemon cream cheese frosting
  • Easy to make and decorate
  • Perfect for Easter, spring, or summer bakes

What Does It Taste Like?

This cake tastes like sunshine. 💛 Sweet and buttery with pops of fresh blueberry throughout, the frosting brings a cool, lemony zing that cuts through the richness just right. Every bite is soft, creamy, and citrusy-bright.

If you love fruity, bakery-style cakes with a hint of tartness—this one’s for you.

Ingredients

For the Cake:

  • 2 ½ cups all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup unsalted butter, softened
  • 1 ½ cups sugar
  • 3 eggs
  • 1 tbsp vanilla extract
  • 1 cup buttermilk
  • 2 cups blueberries (fresh or frozen, tossed in 1 tbsp flour)

For the Lemon Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • ½ cup butter, softened
  • 3 cups powdered sugar
  • Zest of 1 lemon
  • 2–3 tbsp lemon juice (to taste)
  • 1 tsp vanilla extract
  • Pinch of salt

Tools You’ll Need

  • Electric mixer
  • Mixing bowls
  • Rubber spatula
  • Zester or microplane
  • 9×13 pan or two 8-inch cake pans
  • Cooling rack

Additions & Substitutions

  • Swap blueberries for raspberries or blackberries
  • Add lemon zest to the cake batter for more citrus flavor
  • Make cupcakes – this recipe yields about 18
  • Try lime or orange in the frosting for a twist
  • Make it gluten-free with a 1:1 GF flour substitute

How to Make It

Step 1: Prep and Preheat

Preheat oven to 350°F (175°C). Grease and flour your baking pan(s).

Step 2: Mix the Cake Batter

Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla. Whisk dry ingredients together in a separate bowl, then alternate adding dry mix and buttermilk to the butter mixture.

Step 3: Fold in Blueberries

Toss the blueberries in flour and gently fold into the batter.

Step 4: Bake

Spread batter into prepared pan(s) and bake for 30–35 minutes, or until a toothpick comes out clean. Let cool completely.

Step 5: Make the Frosting

Beat cream cheese and butter until smooth. Add powdered sugar, lemon zest, lemon juice, vanilla, and a pinch of salt. Beat until creamy and fluffy.

Step 6: Frost and Decorate

Spread frosting over cooled cake. Top with fresh blueberries, extra zest, or even edible flowers!

What to Serve With This Cake

This cake is wonderful with light and citrusy pairings. Try it with:

Tips for Success

  • Toss berries in flour – keeps them from sinking to the bottom
  • Use room temperature ingredients for even mixing
  • Let cake cool fully before frosting
  • Chill frosting for 10 minutes if it feels too soft to spread
  • Add extra lemon zest on top for that fresh, bright finish

Storage Tips

  • Room temp: Store covered for 1 day
  • Fridge: Lasts up to 5 days, tightly covered
  • Freezer: Freeze unfrosted cake layers for up to 2 months

Frequently Asked Questions

Can I use frozen blueberries?

Yes! No need to thaw—just toss in flour and fold in gently.

Can I make this as a sheet cake?

Absolutely. A 9×13-inch pan works beautifully.

Can I use low-fat cream cheese?

You can, but full-fat gives the best texture and tang.

Wrap-Up: A Bright, Fruity Favorite You’ll Bake Again and Again

This Blueberry Cake with Lemon Cream Cheese Frosting is light, fresh, and absolutely lovely. It’s a crowd-pleaser that feels both special and familiar—and it’s just the kind of cake you’ll come back to every spring and summer.

Want more fruity, feel-good recipes to add to your dessert table? Try:

Let’s Bake Together!

If you give this cake a try, I’d love to see it! Share your bakes and tag your creations on Pinterest at The Kitchen Joyy. Seeing your blueberry-lemon magic totally makes my day! 💛🫐🍰

Nutritional Info (Per Slice, Approx.)

  • Calories: 410
  • Fat: 21g
  • Carbs: 52g
  • Sugar: 35g
  • Protein: 4g
  • Fiber: 1g

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