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Lemon Blueberry Cake topped with blueberries and lemon zest on a white plate

Lemon Blueberry Cake

Bright and tender lemon blueberry cake with a buttery crumb and tangy cream cheese frosting, perfect for seasonal baking.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Brunch, Dessert
Cuisine: American, Bakery
Calories: 400
Ingredients Method Notes

Ingredients
  

For the cake
  • 3 cups cake flour (360 grams)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup buttermilk (180 ml, room temperature)
  • ⅓ cup lemon juice (80 ml, freshly squeezed)
  • 1 cup unsalted butter (226 grams, softened to room temperature)
  • 1 ¾ cups granulated sugar (350 grams)
  • 2 tablespoons lemon zest
  • 2 teaspoons vanilla extract
  • 4 large eggs (room temperature)
  • 2 cups blueberries (fresh recommended)
  • 2 teaspoons cake flour (or all-purpose flour, for tossing with blueberries)
For the cream cheese frosting
  • ½ cup unsalted butter (112 grams, softened)
  • 8 oz brick-style cream cheese (226 grams)
  • 1 teaspoon lemon juice (freshly squeezed)
  • 3-4 cups powdered sugar (330-440 grams, sifted)
  • 1 tablespoon whipping cream (as needed)
For extra frosting (if desired)
  • ¾ cup unsalted butter (168 grams, softened)
  • 12 oz brick-style cream cheese (340 grams, full fat)
  • 1 ½ teaspoons lemon juice (freshly squeezed)
  • 4 1/2-5 ½ cups powdered sugar (495-605 grams, sifted)
  • 1-2 tablespoons whipping cream (as needed)

Method
 

Preparation
  1. Preheat the oven to 350°F (180°C). Grease and flour a 9x13 inch cake pan.
  2. In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Whisk together and set aside.
  3. Combine the buttermilk and lemon juice. Whisk with a fork and set aside.
Make the cake batter
  1. In a large bowl, beat together the unsalted butter, granulated sugar, and lemon zest until fluffy.
  2. Add in vanilla extract and beat in the eggs one at a time.
  3. With the mixer on low speed, alternately add in the flour mixture and the milk-and-lemon mixture, mixing until just incorporated.
  4. Toss the blueberries with the flour and gently fold into the batter.
Baking
  1. Pour the batter into the prepared pan(s) and bake for 30–35 minutes or until a toothpick comes out clean.
  2. Cool the cakes in the pan for 10–15 minutes, then invert onto a cooling rack.
Cream Cheese Frosting
  1. Beat 1/2 cup butter and cream cheese until smooth, then add lemon juice and powdered sugar to reach a spreadable consistency.
  2. For a layer cake, follow the same process for additional frosting with 3/4 cup butter and 12 oz cream cheese.
Decorating
  1. If making a layer cake, level the layers, frost, and garnish as desired.

Notes

Fresh blueberries are recommended for the best texture and flavor. Store frosted cake at room temperature for up to 2 days or refrigerated for 4-5 days. Unfrosted layers can be frozen for up to 3 months.