Lemon Blueberry Cake Cream Cheese Frosting (Printable Version)

Moist lemon cake loaded with fresh blueberries and finished with tangy cream cheese frosting. Ideal for spring celebrations.

# What You Need:

→ For the Cake

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→ For the Cream Cheese Frosting

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# How to Make It:

01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans, lining bottoms with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl until thoroughly combined.
03 - Beat butter and sugar with an electric mixer on medium-high speed until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, mixing well after each addition. Incorporate lemon zest, lemon juice, and vanilla extract until fully combined.
05 - On low speed, alternately add flour mixture and buttermilk in three additions, beginning and ending with flour. Mix until just combined, being careful not to overmix.
06 - Toss blueberries with 1 tablespoon flour to prevent sinking, then gently fold into the batter using a spatula.
07 - Divide batter evenly between prepared pans and smooth tops. Bake for 30-35 minutes until a toothpick inserted in the center emerges clean.
08 - Let cakes cool in pans for 10 minutes, then invert onto wire racks to cool completely before frosting.
09 - Beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, vanilla, lemon juice, and salt, beating until light and fluffy.
10 - Spread a layer of frosting on one cooled cake layer, place the second cake on top, then frost the top and sides evenly. Decorate with additional blueberries and lemon zest if desired.

# Expert Advice:

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  • The cream cheese frosting transforms it from ordinary cake into the kind of dessert people quietly ask for seconds of
  • Buttermilk keeps the cake tender for days, meaning you can actually enjoy the leftovers
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  • Room temperature ingredients aren't just a suggestion, cold butter or eggs can create curdled batter that never quite bakes right
  • That extra step of tossing blueberries in flour is what keeps them evenly distributed instead of sinking to a soggy bottom layer
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  • When zesting your lemon, avoid the white pith underneath which can make your cake bitter instead of bright
  • If your cakes have domed tops, use a serrated knife to level them before frosting for that professional bakery look

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