Lemon Blueberry Cake Cream (Printable)

Moist lemon cake with juicy blueberries and a creamy cream cheese topping. Ideal for spring gatherings and elegant desserts.

# What goes in:

→ Cake

01 - 2 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 cup unsalted butter, softened
06 - 1 1/2 cups granulated sugar
07 - 4 large eggs
08 - 2 tablespoons lemon zest (from about 2 lemons)
09 - 1/4 cup fresh lemon juice
10 - 1 teaspoon vanilla extract
11 - 1 cup whole milk
12 - 1 1/2 cups fresh blueberries, plus 1 tablespoon flour for tossing

→ Cream Cheese Frosting

13 - 8 ounces cream cheese, softened
14 - 1/2 cup unsalted butter, softened
15 - 3 cups powdered sugar, sifted
16 - 2 tablespoons fresh lemon juice
17 - 1 teaspoon vanilla extract
18 - Pinch of salt

# Directions:

01 - Preheat oven to 350°F. Grease and flour two 8-inch round cake pans, lining the bottoms with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
03 - In a large bowl, beat softened butter with sugar until light and fluffy, about 3 minutes.
04 - Add eggs one at a time, beating well after each addition, then mix in lemon zest, lemon juice, and vanilla extract.
05 - Add the flour mixture in three parts, alternating with milk, starting and ending with flour. Mix until just combined.
06 - Toss blueberries with 1 tablespoon flour, then gently fold them into the batter.
07 - Evenly divide batter between prepared pans and smooth the tops. Bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean.
08 - Let cakes cool in pans for 10 minutes, then transfer onto wire racks to cool completely.
09 - Beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in lemon juice, vanilla extract, and a pinch of salt until fluffy.
10 - Spread frosting on one cake layer, top with second layer, then frost the top and sides. Garnish with additional blueberries and lemon zest if desired.

# Expert Advice:

01 -
  • The cream cheese frosting strikes that perfect balance between tangy and rich, so it doesn't overwhelm the delicate lemon flavor.
  • Blueberries stay intact and juicy throughout baking instead of bleeding into the crumb, which feels like a small victory every time.
  • It's elegant enough for a dinner party but straightforward enough that you won't stress while making it.
02 -
  • Room temperature ingredients blend together smoothly, creating a fine, even crumb—cold eggs or butter will cause lumps no matter how hard you mix.
  • Blueberries lose their structure if they're not floured before folding, so they sink to the bottom and bleed purple everywhere, which I learned the first time I made this.
  • The frosting needs completely cool cakes, or it will melt and slide right off the sides, leaving you with a beautiful disaster.
03 -
  • If you want a lighter cake, swap half the butter for Greek yogurt in the batter—it adds moisture without making things heavy, and the tartness plays beautifully with the lemon.
  • Frozen blueberries work just as well as fresh ones, and you should never thaw them because the ice crystals help them stay whole during baking.

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