There’s something magical about the combination of blueberries and lemon that instantly brightens any day. This Blueberry Cake with Lemon Cream Cheese Frosting brings together these perfect partners in a dessert that’s both refreshingly tangy and comfortingly sweet. The moist, tender cake studded with juicy blueberries creates the perfect canvas for the silky, citrus-infused frosting.
Whether you’re celebrating a special occasion or simply treating yourself after a long week, this cake strikes the perfect balance between elegant and approachable. It’s the kind of dessert that looks like you spent hours in the kitchen, when in reality, it comes together in just about 45 minutes!
Why You’ll Love This
- Quick prep time – ready to enjoy in under an hour
- Perfect balance of sweet cake and tangy frosting
- Uses fresh or frozen blueberries, making it accessible year-round
- The lemon cream cheese frosting is irresistibly creamy with just the right zing
- Impressive enough for company but simple enough for weeknight baking
Ingredients
- 170g unsalted butter, softened
- 400g white sugar
- 3 large eggs, room temperature
- 342g cake flour
- 8g baking powder
- 3g baking soda
- 3g salt
- 227g sour cream
- 198g blueberries, pureed and reduced to 181g (cooked with 60ml water)
- 54g vegetable oil (e.g. canola oil)
- Optional: pink coloring gel for enhancing blueberry color
- 66g whole blueberries, folded into the batter
- 339g unsalted butter, slightly softened
- 226g cream cheese (brick, softened)
- 57g lemon juice (adjust as needed)
- Zest of 1 lemon
- 863g powdered sugar, sifted and measured
- Optional: milk, to thin consistency if necessary
Instructions
- Puree 198g blueberries. In a saucepan, cook the puree with 60ml water over medium heat until reduced to 181g (¾ cup). Cool completely before using. This can be prepared in advance and refrigerated.
- Preheat the oven to 175°C (350°F). Grease and flour three 20cm (8-inch) round cake pans, each 5cm (2-inch) deep.
- In a medium bowl, whisk together 342g cake flour, 8g baking powder, 3g baking soda, and 3g salt for 30 seconds. Set aside.
- In another bowl, mix 227g sour cream, 181g blueberry puree, and 54g vegetable oil using a fork. Set aside.
- In a mixer, beat 170g softened butter until smooth. Gradually add 400g sugar and mix on medium speed for 3–5 minutes until light and fluffy.
- Add eggs one at a time, mixing well after each addition until the yolk disappears.
- Add the dry mixture and wet mixture alternately to the butter mixture, beginning and ending with the dry mixture (3 additions of dry and 2 additions of wet). Mix just until smooth. Optional: Add a small amount of pink coloring gel at this stage.
- Gently fold 66g whole blueberries into the batter without overmixing.
- Divide the batter evenly among the prepared pans. Bake at 175°C (350°F) for 22–25 minutes, or until a toothpick inserted in the center comes out clean with a few crumbs. Cool for 5–10 minutes in the pans, then turn out onto a cooling rack.
- In a mixing bowl, beat 339g softened butter until smooth. Add 226g cream cheese in pieces and blend until combined. Gradually add 863g sifted powdered sugar, followed by 57g lemon juice and lemon zest. Mix until smooth, but do not overmix. Chill for 10 minutes if the mixture becomes too soft.
Tips & Variations
- Toss frozen blueberries in a tablespoon of flour before adding to prevent them from sinking to the bottom of the cake.
- For a more intense lemon flavor, add a teaspoon of lemon zest to the cake batter.
- Try substituting raspberries or blackberries for a different berry experience.
- Make it ahead: bake the cake a day in advance and frost just before serving.
- For a lighter version, try using Greek yogurt in place of half the butter in the cake.
- Add a handful of white chocolate chips to the batter for extra sweetness and texture.
Serving Suggestions
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. For an extra special touch, garnish with fresh blueberries and thin lemon slices or zest on top of the frosting.
Serve with a cup of Earl Grey tea or a glass of prosecco for a delightful afternoon treat or dessert course that will impress your guests.
Notes
- Store leftover cake in an airtight container in the refrigerator for up to 4 days.
- The cake is done when it springs back lightly when touched and a toothpick inserted in the center comes out clean.
- Let the cream cheese and butter come to room temperature naturally for the smoothest frosting texture.
FAQs
Can I use frozen blueberries instead of fresh?
Yes! Frozen blueberries work perfectly in this recipe. No need to thaw them first – just toss them in a bit of flour to prevent bleeding.
Can I make this cake ahead of time?
Absolutely! The cake can be baked a day ahead and stored in an airtight container. Frost it shortly before serving for the best presentation.
Is there a dairy-free alternative for the frosting?
Yes, you can use dairy-free cream cheese and butter substitutes. The texture might be slightly different, but the flavor will still be delicious.
Can I turn this into cupcakes?
Definitely! This recipe makes about 12 cupcakes. Reduce the baking time to 18-22 minutes and check with a toothpick for doneness.
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