Lemon Blueberry Cake Cream Cheese

My sister texted me a photo of her garden last June—rows of blueberry bushes heavy with fruit—and suddenly I was back in my kitchen, remembering the first time I tried pairing them with lemon in cake form. The house filled with that bright citrus-sweet smell, and I knew I'd stumbled onto something special. Now whenever blueberry season rolls around, this cake is the first thing I make.

I baked this for my friend's small garden party on a Saturday afternoon, and watching people take that first bite—the surprised smile when they hit a burst of blueberry—made me understand why certain recipes become keepsakes. She asked for the recipe before dessert was even finished.

Ingredients

• All-purpose flour (2 ½ cups): The foundation—measure by weight if you can, it's more forgiving than volume.
• Baking powder and baking soda (2 tsp and ½ tsp): Work together to give you that tender crumb without a dense bottom.
• Unsalted butter (1 cup plus ½ cup): Room temperature is non-negotiable; cold butter won't cream properly and you'll lose that light, fluffy texture.
• Granulated sugar (1 ½ cups): This gets creamed with butter to incorporate tiny air bubbles that make the cake rise evenly.
• Eggs (4 large, room temperature): Room temperature eggs blend smoothly into the batter without creating lumps.
• Lemon zest and juice (1 tbsp zest plus ⅓ cup juice): Fresh lemons are essential—bottled juice tastes flat by comparison.
• Vanilla extract (2 tsp total): A small amount that rounds out the flavor without announcing itself.
• Whole milk (1 cup, room temperature): Adds moisture and helps balance the acidity of the lemon.
• Fresh blueberries (1 ½ cups plus 1 tbsp flour for tossing): The flour coating prevents them from sinking to the bottom during baking.
• Cream cheese and butter for frosting (8 oz and ½ cup): Both must be softened so they blend into a smooth, spreadable consistency.
• Powdered sugar (3 cups, sifted): Sifting breaks up lumps and gives you a frosting without gritty spots.

Instructions

Set yourself up:

Preheat your oven to 350°F and grease two 8-inch cake pans with butter, then dust lightly with flour. Line the bottoms with parchment paper so the cakes slide out cleanly once cooled.

Mix the dry team:

Whisk flour, baking powder, baking soda, and salt together in a bowl. This distributes the leavening evenly so you won't get odd air pockets.

Cream butter and sugar:

Beat them together for about 3 minutes until the mixture looks pale and fluffy, almost like frosting. You're incorporating air that will give the cake its lift.

Add eggs one at a time:

After each egg, wait until it's fully incorporated before adding the next. This prevents the batter from looking curdled or broken.

Mix in the lemon magic:

Stir in lemon zest, lemon juice, and vanilla. The batter may look slightly curdled at this point—that's okay, the dry ingredients will bring it back together.

Alternate dry and wet:

Add the dry mixture in three parts, alternating with milk and starting and ending with dry. Mix gently until just combined—overmixing develops gluten and makes the cake tough.

Fold in the blueberries:

Toss them with 1 tablespoon of flour first so they don't sink, then fold gently into the batter with a spatula. Be tender with your movements here.

Divide and bake:

Pour batter evenly between the two pans and smooth the tops. Bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean with maybe a few moist crumbs.

Cool with patience:

Let the cakes rest in their pans for 10 minutes, then turn them out onto a wire rack to cool completely. Frosting warm cake creates a melty mess.

Make the frosting:

Beat softened cream cheese and butter until smooth and creamy. Gradually add sifted powdered sugar, then lemon zest, lemon juice, vanilla, and a pinch of salt, beating until fluffy.

Assemble and frost:

Place one cake layer on your serving plate and spread a generous layer of frosting on top. Set the second layer on top, then frost the top and sides with an offset spatula.

The finishing touch:

Scatter fresh blueberries on top and add a sprinkle of lemon zest for brightness and visual appeal.

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The cake sits prettiest when served at room temperature, and I've learned that bringing it out of the fridge an hour before serving lets those blueberries shine. There's something deeply satisfying about watching someone close their eyes for a moment after taking a bite.

Why This Cake Works in Every Season

Spring calls for something bright and alive, and lemon-blueberry delivers exactly that. Summer garden parties benefit from a cake that feels elegant but not fussy. Even fall can use this recipe—pair the blueberries with cream cheese frosting when strawberries aren't around, and it feels just as natural.

The Secret to Keeping Blueberries from Sinking

I discovered this trick years ago by accident when I tossed blueberries with flour before folding them in, and suddenly they stayed suspended throughout the cake instead of collecting in a layer at the bottom. The thin coating of flour prevents them from being too heavy relative to the batter, and it doesn't affect the flavor or texture one bit.

Making It Your Own

This recipe is forgiving enough to play with—brush the cooled cake layers with a simple lemon syrup if you want more lemon intensity, or try fresh raspberries alongside the blueberries for a different flavor profile. The cream cheese frosting works with almost any berry or stone fruit combination you're drawn to.

• For deeper lemon flavor, add an extra ½ teaspoon of lemon zest to both the cake and the frosting.
• Store the finished cake covered in the refrigerator for up to three days, and it actually tastes better on day two when the flavors have settled.
• If fresh blueberries aren't in season, frozen ones (used straight from the freezer) work beautifully and sometimes cost far less.

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This cake became my go-to when I needed something that felt special without keeping me in the kitchen all day. It's the kind of dessert that reminds people why they love homemade baking.

Recipe FAQs

→ How can I keep the blueberries from sinking?

Toss fresh blueberries in a small amount of flour before folding them gently into the batter to help suspend them evenly.

→ What temperature should the butter and eggs be?

Use unsalted butter and eggs at room temperature for a smooth, well-emulsified batter and even baking.

→ Can I use frozen blueberries instead of fresh?

Yes, use frozen blueberries without thawing to prevent excess moisture that could alter texture.

→ How do I achieve a stronger lemon flavor?

Brushing the layers with a simple lemon syrup before assembling boosts citrus intensity without adding heaviness.

→ What is the best way to store this cake?

Keep the cake covered in the refrigerator to preserve freshness and creaminess for up to three days.