There are cakes you make because you have to bring something to a party, and then there are cakes you make because you genuinely cannot stop thinking about them. This blueberry lemon cake falls firmly into the second category. Bright, citrusy, bursting with jammy blueberries, and topped with a tangy cream cheese frosting, it is the kind of cake that disappears fast.
The lemon zest goes into both the batter and the frosting, which means the citrus flavor is woven all the way through rather than just sitting on top. The blueberries get tossed in a little flour before folding in, a small step that keeps them suspended throughout the cake instead of sinking to the bottom.
What You Will Need
For the Cake
- 2 1/2 cups all-purpose flour, plus 1 tablespoon for the blueberries
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon lemon zest (from about 2 lemons)
- 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 cup whole milk, room temperature
- 2 cups fresh blueberries (or frozen, not thawed)
For the Lemon Cream Cheese Frosting
- 16 oz (2 blocks) full-fat cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon pure vanilla extract
- Pinch of salt
For Topping
- 1 cup fresh blueberries
- Thin lemon slices or lemon zest curls
Tools and Equipment
- Two 9-inch round cake pans
- Stand mixer or handheld electric mixer
- Large mixing bowls
- Rubber spatula
- Zester or microplane
- Citrus juicer
- Wire cooling rack
- Offset spatula for frosting
- Parchment paper
Step 1: Prep Your Pans and Oven
Preheat the oven to 350 degrees F. Grease both 9-inch round cake pans, line the bottoms with parchment paper, then grease the parchment. Lightly flour the sides. This double-layer prep makes sure the cakes release cleanly every time.
Set out your butter, eggs, and milk ahead of time. Room temperature dairy and fats blend into a smooth, even batter. Cold ingredients can cause the batter to look curdled or dense.
Step 2: Make the Blueberry Flour Mixture
Toss the 2 cups of blueberries with 1 tablespoon of flour in a small bowl. Set aside. This step keeps the berries from sinking during baking by giving them a light coating that helps them grip the batter.
Step 3: Mix the Dry Ingredients
In a large bowl, whisk together the 2 1/2 cups flour, baking powder, and salt. Whisking ensures everything is evenly distributed so you do not end up with pockets of baking powder or salt in the finished cake.
Step 4: Cream the Butter and Sugar
In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), beat the softened butter and granulated sugar together on medium-high speed for 4 to 5 minutes. You want the mixture to look pale, fluffy, and nearly doubled in volume. Do not rush this step. The air you build in here is what gives the cake its light crumb.
Step 5: Add the Eggs, Lemon, and Vanilla
Add the eggs one at a time, mixing on medium speed and scraping down the bowl after each addition. Mix in the lemon zest, lemon juice, and vanilla extract. The batter may look slightly curdled at this point. That is normal and will come together once the dry ingredients go in.
Step 6: Alternate the Flour and Milk
With the mixer on low, add the flour mixture in three parts, alternating with the milk in two parts (flour, milk, flour, milk, flour). Start and end with the flour. Mix just until combined after each addition. Overmixing at this stage develops gluten and makes the cake tough.
Step 7: Fold in the Blueberries
Using a rubber spatula, gently fold the flour-coated blueberries into the batter. A few strokes is all you need. Be gentle. You want the berries evenly distributed without deflating the batter or breaking them up.
Step 8: Bake the Cakes
Divide the batter evenly between the two prepared pans. Smooth the tops. Bake at 350 degrees F for 33 to 38 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. The tops should be lightly golden and pulling away slightly from the edges of the pan.
Let the cakes cool in the pans for 15 minutes, then turn them out onto a wire cooling rack. Cool completely before frosting, at least 1 hour. Frosting a warm cake is a quick way to end up with a melted, sliding mess.
Step 9: Make the Lemon Cream Cheese Frosting
Beat the softened cream cheese and butter together on medium-high speed until smooth and fluffy, about 3 minutes. Add the sifted powdered sugar one cup at a time, mixing on low after each addition. Once all the sugar is incorporated, add the lemon juice, lemon zest, vanilla, and pinch of salt. Beat on medium-high for another 2 minutes until the frosting is light and creamy. Taste and adjust the lemon to your preference.
Step 10: Assemble and Frost
Place one cooled cake layer on a plate or cake stand. Spread a generous layer of frosting over the top. Place the second cake layer on top and press gently to level. Frost the top and sides using an offset spatula.
Pile fresh blueberries on top and finish with thin lemon slices or curled lemon zest. Refrigerate for at least 30 minutes before slicing so the frosting sets up and the cake cuts cleanly.
A Few Notes Before You Bake
Frozen blueberries work well here. Do not thaw them first, and toss them in flour straight from the freezer. Thawed blueberries release too much moisture and can turn the batter purple.
The cake keeps well in the refrigerator, covered, for up to 4 days. Pull individual slices out 20 minutes before eating so the butter in the cake has time to soften back up.
For extra lemon punch, brush the warm cake layers with a quick lemon simple syrup (equal parts lemon juice and sugar, heated until dissolved) before assembling.
Yield: One 9-inch double layer cake, about 12 servings Prep time: 30 minutes Bake time: 35 minutes Cooling and assembly: 1 hour 30 minutes