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Moist Lemon Blueberry Cake with Tangy Cream Cheese Frosting

A close-up slice of lemon blueberry cake with cream cheese frosting, packed with juicy blueberries.
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A recipe for a bright, moist lemon blueberry cake topped with a perfectly balanced, homemade cream cheese frosting. This is the best lemon blueberry cake recipe for any spring or summer gathering.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • Zest of 2 large lemons
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1/2 cup whole milk
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries (tossed in 1 tablespoon flour)
  • For the Frosting: 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a standard loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingers until the mixture is fragrant. This releases the oils for maximum flavor.
  4. Add the softened butter to the sugar mixture and beat with an electric mixer until light and fluffy, about 3 minutes.
  5. Beat in the eggs one at a time, mixing well after each addition.
  6. In a small bowl, whisk together the milk, lemon juice, and vanilla extract.
  7. Alternately add the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  8. Gently fold in the flour-tossed blueberries. Tossing the berries in flour helps prevent sinking during baking.
  9. Pour the batter into the prepared pan and spread evenly.
  10. Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean. If using a loaf pan, baking time may be closer to 55-60 minutes.
  11. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  12. While the cake cools, prepare the frosting: Beat the softened cream cheese and butter together until smooth.
  13. Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then increase speed to medium.
  14. Beat in the vanilla extract and lemon juice until the frosting is light and creamy.
  15. Once the cake is completely cool, spread the cream cheese frosting evenly over the top.

Notes

  • For the best blueberry distribution, gently fold them in last. If using frozen blueberries, do not thaw them first.
  • To make this a layer cake, divide the batter between two 8-inch round pans and reduce the baking time slightly.
  • If you prefer a stronger lemon flavor in the frosting, add a teaspoon of lemon zest to the frosting mixture.

Nutrition

Find it online: https://purecookingjoy.com/lemon-blueberry-cake-with-cream-cheese-frosting/

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