Description
Lemon Blueberry Cake is a bright and refreshing dessert featuring a tender lemon-infused cake packed with juicy blueberries and finished with a creamy lemon frosting. This easy homemade cake is perfect for spring gatherings, summer celebrations, birthdays, brunches, and any occasion that calls for a sweet citrus treat.
Ingredients
Scale
Ingredients
For the Lemon Blueberry Cake
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 2 tbsp fresh lemon zest
- 1/4 cup fresh lemon juice
- 3/4 cup whole milk
- 1 1/2 cups fresh blueberries
- 1 tbsp flour (for coating blueberries)
For the Lemon Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
Optional Garnishes
- Fresh blueberries
- Lemon slices
- Extra lemon zest
- Mint leaves
Instructions
Instructions
- Prepare the cake pan: Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan or a 9×13-inch baking pan with parchment paper.
- Mix the dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Make the batter: Beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla, lemon zest, and lemon juice. Gradually add the dry ingredients, alternating with milk, until combined.
- Add the blueberries: Toss blueberries with 1 tablespoon of flour, then gently fold them into the batter to prevent sinking.
- Bake the cake: Pour batter into the prepared pan and bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
- Prepare the frosting: Beat cream cheese and butter until smooth. Add powdered sugar, lemon juice, lemon zest, and vanilla. Mix until creamy.
- Frost and serve: Spread frosting over the cooled cake. Garnish with fresh blueberries, lemon slices, and extra zest before slicing and serving.
Notes
Coat blueberries with a little flour before adding them to the batter to help keep them evenly distributed. Fresh lemon juice and zest create the best flavor. Store the cake covered in the refrigerator for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 32g
- Sodium: 260mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
Keywords: lemon blueberry cake, blueberry lemon dessert, homemade lemon cake, fresh blueberry cake, lemon cream cheese frosting, summer dessert recipe, easy cake recipe