Lemon Blueberry Cake with Frosting (Printable Version)

Light, moist lemon layers studded with blueberries and rich cream cheese frosting.

# What You'll Need:

→ Cake

01 - 2 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 cup unsalted butter, softened
06 - 1 1/2 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 1 tablespoon lemon zest
09 - 1/3 cup fresh lemon juice
10 - 1 teaspoon vanilla extract
11 - 1 cup whole milk, room temperature
12 - 1 1/2 cups fresh blueberries, plus 1 tablespoon flour for tossing

→ Cream Cheese Frosting

13 - 8 ounces cream cheese, softened
14 - 1/2 cup unsalted butter, softened
15 - 3 cups powdered sugar, sifted
16 - 2 teaspoons lemon zest
17 - 2 tablespoons fresh lemon juice
18 - 1 teaspoon vanilla extract
19 - Pinch of salt

# Step-by-Step:

01 - Preheat oven to 350°F. Grease and flour two 8-inch round cake pans, lining the bottoms with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
03 - Beat butter and sugar in a large bowl until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
05 - Add the dry mixture in three parts, alternating with milk, starting and finishing with dry ingredients. Mix just until combined.
06 - Toss blueberries with 1 tablespoon flour, then gently fold them into the batter.
07 - Distribute batter evenly between the prepared pans.
08 - Bake for 30 to 35 minutes or until a toothpick comes out clean when inserted in the center.
09 - Allow cakes to cool in pans for 10 minutes, then remove and transfer to a wire rack to cool completely.
10 - Beat cream cheese and butter until smooth. Gradually add powdered sugar, lemon zest, lemon juice, vanilla, and salt. Beat until fluffy.
11 - Place one cake layer on a serving plate, spread frosting over the top. Add second layer and cover sides and top with remaining frosting.
12 - Decorate with fresh blueberries and extra lemon zest if desired.

# Expert Advice:

01 -
  • The lemon cuts through the richness of the cream cheese frosting in the most satisfying way, leaving your palate refreshed instead of heavy.
  • It's foolproof enough for a weeknight baker but impressive enough to make people think you spent hours in the kitchen.
  • Fresh blueberries burst as you bite through, like little flavor surprises throughout each slice.
02 -
  • Room temperature ingredients aren't just a suggestion—they make the difference between a dense cake and one that feels ethereal, so take the time to let everything sit out.
  • Over-mixing the batter once the flour is added is the quickest way to ruin a tender cake, so mix just until combined and trust yourself to stop.
  • Letting your cakes cool completely before frosting prevents the frosting from sliding off like it's going out of style.
03 -
  • Use a cake leveler or serrated knife to trim the domed tops of your cooled layers before frosting—flat surfaces mean stable, centered cakes that look bakery-worthy.
  • An offset spatula makes frosting so much easier and cleaner than a regular knife, and it's honestly one of the best five-dollar tools you can own.

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