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

Scale

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