Sunshine Lemon Blueberry Cake That Steals the Show Every Time

Three pieces of Lemon Blueberry Cake with white frosting are garnished with fresh blueberries and a mint sprig, served on a white rectangular plate.

5 from 2 votes

Sunshine Lemon Blueberry Cake That Steals the Show Every Time

This Lemon Blueberry Cake is soft, bright, and bursting with juicy blueberries 🍋🫐 Topped with creamy lemon cream cheese frosting, it’s the perfect spring and summer dessert for brunches, birthdays, showers, and family gatherings.

Course Dessert

Cuisine American

Keyword blueberry, cake, cream cheese, spring

Prep Time 20

Cook Time 40

Servings servings

Calories 400kcal

Author Paula

Ingredients

For the Cake:

1 ⅔ cups all-purpose flour 200 g
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup unsalted butter room temperature (100 g)
¾ cup granulated sugar 150 g
2 large eggs
½ cup buttermilk or plain yogurt 120 ml
1 tsp vanilla extract
1 tbsp lemon zest
1 cup blueberries fresh or frozen (150 g)

For the Frosting:

½ cup unsalted butter softened (100 g)
7 oz brick-style cream cheese 200 g
2 cups powdered sugar sifted (200 g)
2 tsp fresh lemon juice

Instructions

Make the Cake:

Preheat your oven to 350°F (180°C). Line or grease an 8-inch round or square baking pan.
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
1 ⅔ cups all-purpose flour, 1 tsp baking powder, ¼ tsp baking soda, ¼ tsp salt
In a separate bowl, cream the butter and sugar together until light and fluffy.
½ cup unsalted butter, ¾ cup granulated sugar
Add eggs one at a time, beating well after each addition.
2 large eggs
Mix in the buttermilk (or yogurt), vanilla extract, and lemon zest.
½ cup buttermilk or plain yogurt, 1 tsp vanilla extract, 1 tbsp lemon zest
Add the dry ingredients gradually, mixing just until incorporated—do not overmix.
Gently fold in the blueberries.
1 cup blueberries
Pour the batter into the prepared pan and smooth the top.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Cool completely before frosting.

Make the Frosting:

Beat softened butter until creamy.
½ cup unsalted butter
Add the cream cheese and beat until smooth and fully combined.
7 oz brick-style cream cheese
Gradually mix in powdered sugar and lemon juice, beating until light and fluffy.
2 cups powdered sugar, 2 tsp fresh lemon juice
Spread the frosting over the cooled cake and garnish with lemon zest or fresh blueberries if desired.

Notes

🥡 Storage

Store covered in the refrigerator for up to 5 days.

❄️ Freezing

wrap unfrosted cake layers tightly
freeze up to 2 months
thaw before frosting
freeze as a whole or individual slices

💡 Tips for the Best Results

Use room temperature ingredients - Room temperature butter, eggs, and cream cheese mix more evenly and create a better texture.
Toss blueberries lightly in flour - This helps prevent blueberries from sinking to the bottom of the cake batter.
Don’t overmix the batter - Overmixing can make cakes dense instead of soft and tender.
Use fresh lemon zest - Fresh zest gives the cake much brighter flavor than bottled lemon products. Make more of my easy lemon desserts.
Chill the frosting slightly if needed - If the frosting becomes too soft, refrigerate it briefly before spreading.

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