Blueberry Cake with Lemon Frosting


Blueberry Cake with Lemon Frosting


For the Blueberry Cake:

  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk, room temperature
  • 2 cups fresh blueberries (or frozen, if out of season)
  • 1 tablespoon all-purpose flour (for coating blueberries)

For the Lemon Frosting:

  • 1/2 cup unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 3 cups powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1-2 tablespoons heavy cream (optional, for thinning)

For Garnish:

  • Fresh blueberries
  • Lemon zest curls or slices


1. Preheat the Oven:

  • Preheat your oven to 350°F (175°C).
  • Grease and flour two 9-inch round cake pans, or line them with parchment paper.

2. Prepare the Blueberry Cake Batter:

  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In a large bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.
  • Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  • In a small bowl, toss the blueberries with 1 tablespoon of flour to coat. Gently fold the blueberries into the batter.

3. Bake the Cakes:

  • Divide the batter evenly between the prepared cake pans and smooth the tops.
  • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  • Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

4. Prepare the Lemon Frosting:

  • In a large bowl, beat the softened butter and cream cheese together until smooth and creamy.
  • Gradually add the powdered sugar, one cup at a time, beating well after each addition.
  • Mix in the lemon juice and lemon zest. If the frosting is too thick, add heavy cream, one tablespoon at a time, until the desired consistency is reached.

5. Assemble the Cake:

  • Once the cakes are completely cooled, place one cake layer on a serving plate.
  • Spread a generous layer of lemon frosting over the top.
  • Place the second cake layer on top and frost the top and sides of the cake with the remaining lemon frosting.

6. Garnish:

  • Decorate the cake with fresh blueberries and lemon zest curls or slices.

7. Serve:

  • Slice and serve your Blueberry Cake with Lemon Frosting.

Enjoy your refreshing and delicious Blueberry Cake with Lemon Frosting! This cake is perfect for any occasion, combining the sweet taste of blueberries with the zesty tang of lemon.