Sun-warmed blueberries bursting in every bite, a soft, golden crumb that practically melts in your mouth, and a zippy lemon cream cheese frosting that lingers just long enough to make you want another forkful—honestly, this blueberry cake recipe with lemon cream cheese frosting is pure magic. I’ll never forget the first time I baked it; my kitchen smelled like a bakery and a citrus grove had a party. (I may have eaten a slice before it even cooled!) If you love homemade desserts that feel a little special but don’t require a pastry degree, this cake is about to be your new favorite.
This recipe came to life during one of those “what can I bake with what’s in my fridge?” afternoons. I had a big tub of cream cheese, some lemons, and a basket of blueberries that were on the edge of too-ripe. The result was so good that my family started requesting it for birthdays, brunches, and, let’s face it, random Tuesdays. The combo of sweet blueberries and tangy lemon cream cheese frosting was a happy accident that stuck around for good reason.
What I especially love is how approachable this blueberry cake is. You don’t need fancy ingredients, and you can whip it up in under an hour if you’re quick. The lemon cream cheese frosting adds the perfect balance—sweet, creamy, and just a little tart. If you’re trying to sneak more fruit into your family’s diet (or just want an excuse for cake at breakfast), this recipe totally works. I’ve tested different flour types, swapped sugars, and even tried it gluten-free and dairy-free. It holds up every time.
So, whether you’re a baking newbie or a seasoned dessert lover, get ready to fall head-over-heels for this blueberry cake recipe with lemon cream cheese frosting. If you’re pinning for later, trust me—this is the one that’ll get all the saves and shares!
Why You’ll Love This Blueberry Cake Recipe with Lemon Cream Cheese Frosting
- Quick & Easy: The cake comes together in about 15 minutes of prep (plus baking), perfect for busy schedules or last-minute celebrations.
- Simple Ingredients: Everything you need is probably already in your kitchen. No hunting for specialty flours or obscure spices.
- Perfect for Any Occasion: This blueberry cake is ideal for brunch, birthday parties, Mother’s Day, potlucks, or just a sweet treat after dinner.
- Crowd-Pleaser: Kids love the burst of blueberries, adults rave about the tangy lemon cream cheese frosting, and everyone asks for seconds.
- Unbelievably Delicious: The moist crumb, juicy berries, and creamy frosting make it one of those cakes you dream about (I definitely do).
What makes this blueberry cake recipe with lemon cream cheese frosting stand out? For starters, I use a trick I learned after a few failed attempts—tossing blueberries with a bit of flour before folding them in. This keeps them from sinking to the bottom and helps distribute their flavor all through the cake. The lemon zest and juice in the frosting add a bright, fresh note that cuts through the sweetness and keeps it from feeling heavy.
I’ve baked dozens of blueberry cakes, but this one always wins. It’s just the right amount of sweet, with a little tang. It’s sturdy enough to slice but soft enough to feel like a treat. You can serve it at room temperature, chilled, or even slightly warm (with a scoop of ice cream if you’re feeling wild). If you want a dessert that feels homemade, looks beautiful on a cake stand, and tastes like summer, this is the one.
Honestly, I love that it’s forgiving. Forgot to buy lemons? Sub in lime or orange. Only have frozen blueberries? No problem. The recipe is reliable, flexible, and always delicious. It’s comfort food in cake form, with a bright, happy twist.
Ingredients Needed for Blueberry Cake Recipe with Lemon Cream Cheese Frosting
This recipe keeps things simple but delivers on flavor. I use everyday ingredients, and you can swap a few things if needed. Here’s what you’ll need:
For the Blueberry Cake:
- 2 cups (250g) all-purpose flour (can sub with gluten-free blend)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (115g) unsalted butter, softened (adds richness; use vegan butter if needed)
- 1 cup (200g) granulated sugar (coconut sugar works for a deeper flavor)
- 2 large eggs, room temperature
- 1 tsp vanilla extract (I prefer Madagascar vanilla for a rich aroma)
- 1 cup (240g) sour cream or plain Greek yogurt (adds moisture and tang)
- 2 cups (300g) fresh blueberries (frozen blueberries work too; don’t thaw)
- 1 tbsp all-purpose flour (for tossing blueberries)
- Zest of 1 lemon (optional, for extra brightness)
For the Lemon Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened (full-fat for best texture)
- 1/4 cup (60g) unsalted butter, softened
- 2 cups (240g) powdered sugar, sifted (prevents lumps)
- Zest of 1 lemon
- 2-3 tbsp fresh lemon juice (about 1 lemon; adjust for tanginess)
- 1/2 tsp vanilla extract
- Pinch of salt
Ingredient Notes & Substitutions:
- Blueberries: Fresh are best, but frozen work. Just toss them with flour and don’t thaw.
- Sour Cream/Greek Yogurt: Both add moisture; use whichever you have. Dairy-free yogurt works too.
- Flour: Use a 1:1 gluten-free flour if needed.
- Cream Cheese: For frosting, full-fat is creamiest. Dairy-free cream cheese is fine but the texture will be softer.
- Lemon: Meyer lemons add a sweeter note, regular lemons are perfect for tartness.
- Butter: Vegan butter or margarine works for dairy-free.
I’ve used store-brand ingredients and fancy ones—this blueberry cake recipe with lemon cream cheese frosting is delicious either way. Just make sure your cream cheese is nice and soft so the frosting whips up smooth!
Equipment Needed
- 9-inch (23cm) round cake pan (springform is nice for easy release, but a regular pan works well)
- Mixing bowls: At least two; glass or stainless steel are easiest to clean
- Electric mixer: Hand or stand mixer for creaming butter and frosting (a whisk works if you’re patient!)
- Rubber spatula: For scraping down the sides and folding blueberries in gently
- Measuring cups & spoons: For dry and wet ingredients; accuracy matters!
- Microplane or zester: For lemon zest (a fine grater works too)
- Wire rack: Cooling the cake evenly prevents soggy bottoms
- Parchment paper: Optional, but makes cake removal a breeze
If you’re missing a cake pan, you can make this in a loaf pan or even as cupcakes (just adjust the bake time). I’ve used an old hand mixer for years and it still does the job. Springform pans make life easier but aren’t essential. After a few mishaps with stuck cake, I started lining my pans with parchment—highly recommend for stress-free baking!
For budget-friendly options, dollar store spatulas and measuring cups work fine. Just make sure your pan is sturdy so the cake cooks evenly.
Preparation Method
- Preheat & Prep Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) round cake pan and line the bottom with parchment paper for easy release.
- Mix Dry Ingredients: In a medium bowl, whisk together 2 cups (250g) flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Set aside. (Tip: Sifting helps prevent lumps.)
- Cream Butter & Sugar: In a large bowl, beat 1/2 cup (115g) butter and 1 cup (200g) sugar with an electric mixer until light and fluffy, about 3 minutes. The mix should look pale and airy. If it’s grainy, keep beating!
- Add Eggs & Vanilla: Beat in 2 eggs, one at a time, mixing well after each addition. Add 1 tsp vanilla extract and lemon zest if using. Scrape down the sides.
- Add Sour Cream/Yogurt: Mix in 1 cup (240g) sour cream or Greek yogurt. The batter may look a little curdled—don’t worry, it’ll smooth out once you add the flour.
- Combine Wet & Dry: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed. Stop when just combined—overmixing can make the cake dense.
- Prepare Blueberries: Toss 2 cups (300g) blueberries with 1 tbsp flour. Gently fold them into the batter with a spatula. (This step keeps berries evenly distributed and prevents sinking.)
- Bake: Pour batter into prepared pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out mostly clean. (Some blueberry juice may stain the pick; that’s okay!)
- Cool: Let the cake cool in the pan for 10 minutes, then run a knife around the edge and turn onto a wire rack to cool completely. Don’t frost while warm—the frosting will melt.
- Make Lemon Cream Cheese Frosting: In a bowl, beat 8 oz (225g) cream cheese and 1/4 cup (60g) butter until smooth and creamy. Add 2 cups (240g) powdered sugar, lemon zest, 2-3 tbsp lemon juice, 1/2 tsp vanilla, and a pinch of salt. Beat until fluffy and spreadable.
- Frost & Serve: Once cake is fully cooled, spread lemon cream cheese frosting over the top. Garnish with extra blueberries and lemon zest if you like.
Troubleshooting Tips:
- If the cake is browning too quickly, tent it with foil for the last 10 minutes.
- If your frosting is runny, add more powdered sugar or chill briefly before spreading.
- If using frozen blueberries, bake a few minutes longer and check with a toothpick.
In my experience, letting the cake cool fully is the hardest part—sometimes I cheat and sneak a warm slice, but the frosting definitely holds up better when the cake is cool!
Cooking Tips & Techniques
Professional Tricks:
- Tossing berries in flour prevents sinking and gives a more even pop of fruit in every bite.
- Use room temperature ingredients—cold butter or eggs can make the batter seize or bake unevenly.
- Sift powdered sugar for the frosting if you want it super silky.
I’ve messed up the frosting more times than I care to admit—once I added lemon juice before fully beating the cream cheese and butter, and it curdled. Lesson learned: always cream your fats first, then add the juice slowly.
Timing is everything. If you’re multitasking, get the dry ingredients mixed first and prep the pan before you start the wet mix. That way, you’re not scrambling when the batter’s ready.
If you want a guaranteed fluffy cake, don’t overmix after adding flour. The gluten gets tough fast. I use the old “just until combined” rule—when you see no big pockets of flour, you’re done.
Consistency tip: always check your oven temperature. My old oven ran hot, so I started using an oven thermometer. It made a huge difference in getting an evenly baked cake. A wire rack for cooling is underrated—prevents soggy bottoms and helps the cake set up nicely.
Variations & Adaptations
- Gluten-Free: Use a 1:1 gluten-free flour blend. The cake stays moist and holds together well.
- Dairy-Free: Sub in vegan butter, dairy-free cream cheese, and coconut yogurt. The texture will be softer, but the flavor is still great.
- Berry Swap: Try raspberries, blackberries, or a mix—just keep the fruit at about 2 cups for best results.
- Citrus Twist: Use lime or orange zest and juice in the frosting for a different flavor profile.
- Spiced Version: Add 1/2 tsp cinnamon or cardamom to the dry ingredients for cozy autumn vibes.
I once made this as a sheet cake for a big family reunion, using frozen mixed berries and a simple lemon glaze instead of frosting. It was a hit, and leftovers were even better the next day.
For nut allergies, skip any almond flour subs or nut toppings. You can also add a handful of shredded coconut into the batter for a tropical twist. If you prefer a lighter cake, use half the frosting and serve with whipped cream on the side.
Experiment with what you love—this recipe is super forgiving and fun to play with!
Serving & Storage Suggestions
This blueberry cake recipe with lemon cream cheese frosting is best served at room temperature. I love to garnish it with extra blueberries and a sprinkle of lemon zest right before serving. It looks beautiful on a cake stand—like something out of a food magazine, honestly!
Pair it with hot coffee, iced tea, or sparkling lemonade for brunch. If you’re serving for dessert, a scoop of vanilla ice cream or a dollop of whipped cream takes it over the top.
For leftovers, store the cake covered in the fridge for up to 4 days. The flavors actually get deeper and richer after a night in the fridge. To freeze, wrap slices individually in plastic wrap and store in an airtight container for up to 2 months. Thaw overnight in the fridge or microwave gently for 10-15 seconds.
To reheat, I like to zap individual slices in the microwave for 10 seconds—just enough to soften the cake, but not melt the frosting. If you’re taking the cake to a party, frost just before serving for best appearance.
Nutritional Information & Benefits
Each slice of blueberry cake with lemon cream cheese frosting (based on 12 servings) is roughly:
- Calories: 320
- Protein: 5g
- Fat: 15g
- Carbs: 43g
- Fiber: 2g
- Sugar: 27g
Health Benefits: Blueberries are full of antioxidants, vitamin C, and fiber. Lemon adds a dose of vitamin C and a bright flavor. Using Greek yogurt or sour cream adds protein and calcium. You can make the recipe gluten-free and dairy-free if needed.
Allergens: Contains wheat, dairy, and eggs. Substitutions are available for most allergens. From a wellness perspective, I like knowing that the cake uses real fruit and can be tweaked to fit different diets—so it’s a treat that feels a little less guilty.
Conclusion
If you’re craving a homemade dessert that’s simple, beautiful, and bursting with flavor, this blueberry cake recipe with lemon cream cheese frosting is THE one to try. It’s easy to customize, impressive for guests, and beloved by kids and adults alike. I make it all year round, but it’s especially wonderful in blueberry season.
Don’t be afraid to riff on the original—swap fruits, tweak the frosting, or use what you’ve got. Baking should be fun, not stressful. Honestly, this is the kind of cake that makes me smile every time I slice into it, and I hope it does the same for you.
If you make it, drop a comment below and let me know how it turned out! Share your photos on Pinterest or tag me on social—I love seeing your spins on the recipe. Here’s to sweet, easy baking and happy dessert moments!
Frequently Asked Questions
Can I use frozen blueberries for this blueberry cake recipe?
Yes, frozen blueberries work great! Don’t thaw them—just toss with a little flour and fold into the batter. You might need to add 2-3 minutes to the bake time.
Can I make the cake ahead of time?
Absolutely! Bake the cake the day before, store covered in the fridge, and frost just before serving. It actually gets moister overnight.
What if I don’t have sour cream or Greek yogurt?
You can use plain yogurt, buttermilk, or even a thick plant-based yogurt. The goal is to add moisture and a little tang.
How do I keep the blueberries from sinking?
Toss them in 1 tablespoon of flour before adding to the batter. This helps suspend them throughout the cake.
Can I make this cake gluten-free or dairy-free?
Yes! Use a 1:1 gluten-free flour and dairy-free alternatives for the butter, yogurt, and cream cheese. The cake will be a little softer but still delicious.
Pin This Recipe!
Blueberry Cake Recipe with Lemon Cream Cheese Frosting
- Total Time: 55-60 minutes
- Yield: 12 servings 1x
Description
This easy homemade blueberry cake features a soft, golden crumb bursting with juicy blueberries and is topped with a tangy lemon cream cheese frosting. Perfect for brunch, birthdays, or any occasion, it’s a crowd-pleasing dessert that comes together quickly with simple ingredients.
Ingredients
- 2 cups (250g) all-purpose flour (can substitute with gluten-free blend)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (115g) unsalted butter, softened (or vegan butter)
- 1 cup (200g) granulated sugar (or coconut sugar)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup (240g) sour cream or plain Greek yogurt (or dairy-free yogurt)
- 2 cups (300g) fresh blueberries (or frozen, unthawed)
- 1 tbsp all-purpose flour (for tossing blueberries)
- Zest of 1 lemon (optional)
- 8 oz (225g) cream cheese, softened (or dairy-free cream cheese)
- 1/4 cup (60g) unsalted butter, softened
- 2 cups (240g) powdered sugar, sifted
- Zest of 1 lemon
- 2–3 tbsp fresh lemon juice (about 1 lemon)
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
- Beat in eggs, one at a time, mixing well after each addition. Add vanilla extract and lemon zest if using.
- Mix in sour cream or Greek yogurt. Batter may look curdled; that’s okay.
- Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined.
- Toss blueberries with 1 tbsp flour. Gently fold into the batter with a spatula.
- Pour batter into prepared pan and smooth the top.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Let cake cool in pan for 10 minutes, then run a knife around the edge and turn onto a wire rack to cool completely.
- For the frosting: In a bowl, beat cream cheese and butter until smooth and creamy. Add powdered sugar, lemon zest, lemon juice, vanilla, and salt. Beat until fluffy and spreadable.
- Once cake is fully cooled, spread lemon cream cheese frosting over the top. Garnish with extra blueberries and lemon zest if desired.
Notes
Tossing blueberries with flour prevents them from sinking. Use room temperature ingredients for best results. Sift powdered sugar for a silky frosting. For gluten-free or dairy-free adaptations, use appropriate substitutes. Cake can be made ahead and frosted before serving. Store leftovers covered in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320
- Sugar: 27
- Sodium: 220
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 43
- Fiber: 2
- Protein: 5
Keywords: blueberry cake, lemon cream cheese frosting, easy dessert, homemade cake, brunch, summer cake, fruit cake, birthday cake, potluck dessert
