Description
Bright, zesty, and bursting with juicy blueberries, this Lemon Blueberry Cake is a moist and flavorful dessert that’s perfect for birthdays, brunches, or a sweet weekend treat. The tangy lemon pairs beautifully with sweet blueberries and rich cream cheese frosting for a dessert that looks as stunning as it tastes.
Ingredients
2 ½ cups all-purpose flour
1 ½ cups granulated sugar
1 cup unsalted butter, room temperature
4 large eggs, room temperature
Zest of 2 lemons
2 tbsp fresh lemon juice
2 tsp baking powder
½ tsp salt
1 ½ cups fresh blueberries
¾ cup milk
2 tsp vanilla extract
Cream Cheese Frosting:
8 oz cream cheese, room temperature
½ cup unsalted butter, room temperature
3 cups powdered sugar
1 tsp vanilla extract
1–2 tsp fresh lemon juice (optional)
Instructions
Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan; line with parchment.
In a large bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then add vanilla, lemon zest, and juice.
In another bowl, whisk together flour, baking powder, and salt. Gradually fold dry ingredients into wet ingredients, alternating with milk.
Gently fold in blueberries. Pour batter into prepared pan and bake 35–45 minutes. Cool completely on a wire rack.
For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and lemon juice, then frost the cooled cake.
Decorate with extra blueberries and lemon zest as desired.
Notes
Toss frozen blueberries in a teaspoon of flour before adding to prevent sinking.
Always use room-temperature eggs and butter for a smooth, airy batter.
Cool the cake completely before frosting to prevent melting.
Slice and serve slightly chilled for the best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes