I recently crafted a moist, homemade treat featuring 2 1/2 cups of flour, fresh blueberries, and a hint of lemon zest. This Lemon Blueberry Cakes recipe brings a burst of brightness with cream cheese frosting and lemon juice notes, creating a truly delightful blend of tang and sweetness. Pure enjoyment.

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I recently made a Blueberry Cake With Lemon Cream Cheese Frosting and it quickly became one of my favorite recipes. This is a moist homemade cake thats perfect for the spring and summer months.

When i was preparing this cake i used 2 1/2 cups all-purpose flour along with 1 1/2 teaspoons baking powder and 1/2 teaspoon salt to create a solid base. I then creamed 1/2 cup unsalted butter and 1 cup granulated sugar and mixed in 2 large eggs at room temperature with 1 teaspoon vanilla extract, which gave the batter a rich texture.

To add a zesty twist, 1 tablespoon lemon zest and 2 tablespoons lemon juice went into the mix before i folded in 1 1/2 cups of fresh blueberries. The cake is then topped with a luscious lemon cream cheese frosting made from 8 oz cream cheese, 1/2 cup unsalted butter, and 3 cups powdered sugar with an extra pop of lemon using another tablespoon of lemon juice.

This recipe is one of those hidden gems that brings a bright moment to any celebration.

Why I Like this Recipe

I like this recipe cause it’s super moist and flavorful. Every bite gives me that perfect balance of sweet blueberries and tangy lemon without feeling too heavy. I also love how simple it is to follow even if my steps aren’t perfect. The frosting, with its cream cheese and extra lemon zest, adds that extra zing that makes the cake even more exciting. Plus, the fresh ingredients remind me of sunny spring and summer days, making it a treat i always look forward to baking.

Ingredients

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All-purpose flour: Provides the structure and loads of carbohydrates, making the cake light and firm.
Unsalted butter: Adds richness and moisture while giving a creamy mouthfeel.
Its fat helps with texture.
Granulated sugar: Gives the cake its sweetness and aids in browning, making it visually appealing.
Eggs: Supply necessary protein and help bind all the ingredients together, leaving a tender crumb.
Blueberries: Bring fibre, vitamins and natural tartness that perfectly complement the lemon punch.
Lemon zest and juice: Offer a zesty, tangy flavor to cut through the sweetness, giving a refreshing twist.

Ingredient Quantities

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs, at room temp

1 teaspoon vanilla extract

1/2 cup whole milk (or buttermilk if you prefer)

1 tablespoon lemon zest

2 tablespoons lemon juice

1 1/2 cups fresh blueberries

8 oz cream cheese, softened (for the frosting)

1/2 cup unsalted butter, softened (for the frosting)

3 cups powdered sugar, sifted (for the frosting)

1-2 tablespoons lemon juice (for extra zing in the frosting)

1 teaspoon lemon zest (optional, for added flavor in the frosting)

How to Make this

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1. Preheat your oven to 350°F and grease and flour a 9-inch round cake pan.

2. In a bowl, mix together 2 1/2 cups flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.

3. In a separate large bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Then add 2 room temp eggs one at a time and 1 teaspoon vanilla extract.

4. Stir in 1/2 cup whole milk, 1 tablespoon lemon zest and 2 tablespoons lemon juice to the butter mixture.

5. Alternately add the dry ingredients to the wet ingredients just until combined and then gently fold in 1 1/2 cups fresh blueberries.

6. Pour the batter into the prepared cake pan and smooth out the top.

7. Bake for about 25-30 minutes or until a toothpick poked in the center comes out clean. Let the cake cool completely.

8. For the frosting, beat together 8 oz softened cream cheese and 1/2 cup unsalted butter until smooth.

9. Gradually add 3 cups sifted powdered sugar into the cream cheese mixture then beat in 1-2 tablespoons lemon juice and 1 teaspoon lemon zest (if using) until the frosting is creamy.

10. Once the cake is cool, spread the frosting evenly on top and around the sides. Enjoy your blueberry cake with lemon cream cheese frosting!

Equipment Needed

1. Preheated oven
2. 9-inch round cake pan
3. Two mixing bowls (one for dry and one for wet ingredients)
4. Measuring cups and spoons
5. Electric or hand mixer
6. Spatula for folding and smoothing
7. Cooling rack
8. Toothpick for testing doneness
9. Sifter for the powdered sugar
10. Lemon zester or microplane

FAQ

How can I substitute whole milk with buttermilk? – Yeah, you can totally use buttermilk instead of whole milk. It gives your cake a little extra tang, making the flavor pop more so if you like that zest.

Why do I add lemon zest and lemon juice in both the cake and the frosting? – The lemon ingredients brighten up both parts of the recipe. The baked cake gets a fresh kick from the zest and the frosting has a tangy finish, so they work together really well.

How do I keep the blueberries from sinking to the bottom of the cake? – A little trick is to toss your blueberries in a bit of flour before folding them into the batter. This keeps them suspended and spread evenly throughout the cake.

What is the best way to mix the cream cheese frosting? – Make sure to beat the cream cheese and butter until its nice and fluffy before you gradually add in the powdered sugar. It takes about 3-4 minutes with an electric mixer, but sometimes it depends on your speed.

What if my frosting ends up too runny? – If your frosting is too liquid, try chilling it in the fridge for a bit. If it's still not thick enough, you can add a bit more powdered sugar until it hits the right consistency.

Blueberry Cake With Lemon Cream Cheese Frosting Recipe Substitutions and Variations

If you’re out of unsalted butter, try using margarine or even a bit of coconut oil. They work just fine for this recipe.
If you dont have whole milk, you can swap it with almond milk, soy milk or even buttermilk, which gives a nice tang.
For the cream cheese, mascarpone is a good backup. It changes the flavor a bit but still makes a creamy frosting.
If you cant find powdered sugar, you can blitz some granulated sugar in a blender until its super fine.
You could replace all-purpose flour with a gluten free blend if you’re trying to keep it GF. Just be aware that it might change the texture a little.

Pro Tips

1. When you combine your wet and dry ingredients, go easy on mixing them up. Overmixing can make the cake kind of dense, so just stir until you see no more dry flour.

2. Make sure your eggs, milk and even the butter are all at room temp before you start. It helps them blend way better and gives your cake that nice smooth texture.

3. While folding in the blueberries, be gentle, alright? Tossing them in roughly might break them up and turn the whole batter blue instead of keeping those juicy pops intact.

4. For the frosting, add the powdered sugar gradually and beat it really well so you dont end up with clumps. It takes a bit of patience but it makes for a creamier, more spreadable frosting.