Lemon Blueberry Cake Cream Cheese

A burst of fresh blueberries and zesty lemon make this lemon blueberry cake extra special for gatherings or anytime you are craving a bakery-style treat at home. Moist layers or a plush sheet pan version get finished with an ultra-creamy frosting that makes each bite irresistible and beautiful.

Ever since I baked this for my sister’s baby shower, friends have asked for the recipe on repeat. There is something about that lemon-blueberry combo that wins over every crowd.

Ingredients

• Cake flour: creates a soft cake structure use cake flour for the lightest texture
• Baking powder and baking soda: both help the cake rise and prevent dense spots
• Salt: brings out the flavors so do not leave it out
• Buttermilk: adds moisture and slight tang look for real cultured buttermilk
• Fresh lemon juice: gives the real citrus punch juice your lemons fresh for the best flavor
• Unsalted butter: ensures a rich taste with no salty aftertaste choose European style butter for extra creaminess if possible
• Granulated sugar: provides sweetness and also helps with browning use fine white sugar for a more delicate crumb
• Lemon zest: adds extra complexity and fragrance zest your lemons before juicing them
• Vanilla extract: rounds out the flavor profile use pure vanilla if possible
• Eggs: bring richness and bind everything together use room temperature eggs for the fluffiest cake
• Blueberries: add juicy tartness and beautiful appearance fresh berries hold their shape best
• Extra flour for tossing berries: helps prevent them from sinking as the cake bakes
• Brick-style cream cheese: delivers a smooth and stable frosting always pick full-fat brick not tub cream cheese
• Powdered sugar: brings sweetness and creates the creamy frosting texture sift for lump-free results
• Whipping cream: adds silkiness to the frosting if needed use heavy cream for best texture

Step-by-Step Instructions

Prepare the Bakeware:

Grease and flour your cake pan or pans fully. If making layers line bottoms with parchment rounds for easy release. This step is your insurance policy against sticking so be generous.

Mix Dry Ingredients:

Sift the cake flour baking powder baking soda and salt together in a medium bowl. Sifting not only prevents lumps but also aerates the flour for a fluffier result. Set aside.

Combine Liquid Ingredients:

Whisk together the buttermilk and freshly squeezed lemon juice in a small bowl. This mixture should look slightly curdled and ensures the cake is both moist and tangy.

Cream Butter Sugar and Zest:

In a large mixing bowl beat the unsalted butter granulated sugar and lemon zest together until extremely light and fluffy. This usually takes about three minutes and the mixture should look pale and airy.

Add Vanilla and Eggs:

Mix in the vanilla extract then beat in the eggs one at a time making sure each egg is fully combined before adding the next. Scrape the bowl after each addition to ensure no streaks remain.

Alternate Dry and Liquid Additions:

With your mixer on low add about one third of the dry mixture to the wet ingredients. Follow with half the buttermilk and lemon juice mixture continuing to alternate and scraping the bowl as needed. Finish with the last portion of dry mixture and stop mixing as soon as it is just combined. This prevents overmixing which could make the cake tough.

Fold in Blueberries:

Toss the fresh blueberries with just enough flour to coat then gently fold them into your batter using a large spatula. The batter will be thick so take care not to smash or overmix the fruit.

Bake:

Pour the batter into your prepared pan or divide evenly among layer pans. Bake at 350 Fahrenheit until the cake looks set and lightly golden on top and a toothpick emerges clean from the center about thirty to thirty five minutes. If making layers they may bake faster so start checking after twenty five minutes.

Cool the Cakes:

Allow the cakes to cool completely in the pans. Do not try to turn out layer cakes until they are room temperature to prevent accidental breakage.

Prepare the Cream Cheese Frosting:

In a clean bowl beat the unsalted butter until creamy. Add the brick-style cream cheese and continue beating until smooth. Add in the lemon juice and gradually work in sifted powdered sugar in small increments. Adjust the texture by adding a touch of whipping cream if needed to reach your desired spreadability.

Decorate:

For a single layer cake spread the frosting over the cooled cake and add decorative blueberries and lemon slices if you like. For a layer cake level any domed layers first then build with frosting between each layer and around the sides using a crumb coat first to lock in any loose crumbs then finish with the rest of the frosting. Refrigerate briefly between steps for cleaner layers.

Slice and Serve:

Use a sharp thin knife to cut neat slices. Wipe the blade between cuts for photo-ready servings.

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My favorite part is the cream cheese frosting with extra lemon it brightens every bite and takes the cake from good to bakery-worthy. This blue and yellow burst of flavor always makes me think of our lazy summer picnics where my kids would sneak extra slices when I was not looking.

Storage Tips

Unfrosted cake can be wrapped tightly and stored at room temperature overnight or chilled for up to two days before frosting. Once frosted refrigerate in an airtight container for up to four days. For longer storage wrap unfrosted layers individually and freeze up to two months then thaw in the fridge before decorating.

Ingredient Substitutions

No buttermilk on hand Mix whole milk with a spoonful of lemon juice and let it rest for five minutes. Out of cake flour Use all-purpose plus a bit of cornstarch sifted together. If using frozen blueberries use them straight from the freezer and gently fold in without thawing to prevent color bleeding.

Serving Suggestions

Serve chilled or at room temperature with extra fresh berries on top for a lovely dessert centerpiece. This cake makes a showstopper at brunch showers birthdays or even just as a weekend baking project with kids who love spreading on the frosting and decorating.

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Cultural and Historical Context

Blueberry and lemon have long been paired in American baking especially in the Northeast where blueberries flourish in summer. Cream cheese frosting became popular in the mid-twentieth century adding a luscious twist to citrus cakes. This recipe celebrates a timeless flavor combo with a modern home baker’s touch.

Frequently Asked Questions About Recipes

→ Why coat blueberries in flour before adding to batter?

Tossing blueberries with flour helps prevent them from sinking to the bottom during baking, so they stay evenly distributed in the cake.

→ Can I use frozen blueberries?

Fresh blueberries are best for texture and color. If using frozen, add them unthawed and expect increased bake time and possible color bleeding.

→ Is it possible to substitute buttermilk?

Whole milk can be used as an alternative to buttermilk, though the cake will be slightly less tender and tangy.

→ What is the best way to store leftovers?

Keep leftover cake in an airtight container in the fridge for up to four days. Unfrosted layers can be frozen for longer storage.

→ How do I know when the cake is baked through?

The top should look set and spring back lightly when pressed. An inserted toothpick should come out clean or with a few moist crumbs.

→ Should cream cheese be full-fat for the frosting?

For best texture and richness, use full-fat brick-style cream cheese for the frosting.