Lemon Blueberry Cake Cream Cheese Frosting (Printable)

Moist lemon cake with fresh blueberries and creamy frosting

# What You'll Need:

→ Cake Components

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, room temperature
08 - 1 tablespoon finely grated lemon zest
09 - 1/4 cup fresh lemon juice
10 - 1 teaspoon vanilla extract
11 - 1 cup buttermilk, room temperature
12 - 2 cups fresh blueberries
13 - 1 tablespoon flour for coating blueberries

→ Cream Cheese Frosting

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

# Directions:

01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans, lining bottoms with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until thoroughly combined.
03 - Beat butter and sugar with an electric mixer on medium-high speed until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, mixing well after each addition. Incorporate lemon zest, lemon juice, and vanilla extract until fully blended.
05 - On low speed, alternately add flour mixture and buttermilk in three additions, beginning and ending with flour. Mix just until combined, being careful not to overmix.
06 - Toss blueberries with 1 tablespoon flour to prevent sinking. Gently fold coated berries into the batter by hand.
07 - Divide batter evenly between prepared pans. Smooth the tops. Bake for 30-35 minutes until a wooden toothpick inserted in the center emerges clean.
08 - Allow cakes to rest in pans for 10 minutes. Invert onto wire racks and let cool completely before frosting.
09 - Beat cream cheese and butter until smooth and creamy. Gradually incorporate powdered sugar, vanilla, lemon juice, and salt. Continue beating until fluffy and spreadable.
10 - Place one cooled cake layer on serving plate. Spread frosting evenly over top. Position second layer and frost top and sides. Garnish with additional blueberries and lemon zest if desired.

# Cooking Tips:

01 -
  • The buttermilk keeps every bite impossibly moist without making the cake dense
  • Fresh blueberries burst in your mouth while the lemon brightens everything perfectly
  • Cream cheese frosting is the tangy partner this cake was always meant to have
02 -
  • Room temperature ingredients combine better so take everything out at least an hour before starting
  • Overmixing after adding flour makes tough cake so stop as soon as you see no dry streaks
  • Cooling the cakes completely before frosting prevents the frosting from melting into a sloppy mess
03 -
  • Zest your lemons before juicing them because its nearly impossible to zest a squeezed lemon
  • If using frozen blueberries do not thaw them first or theyll bleed into the batter and turn it gray

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