Lemon Blueberry Cake Cream Cheese (Printable)
Moist lemon cake layered with fresh blueberries and a creamy cheese topping, perfect for any elegant occasion.
# 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
08 - 2 tablespoons lemon zest (from about 2 lemons)
09 - 1/4 cup fresh lemon juice
10 - 1 teaspoon vanilla extract
11 - 1 cup whole milk
12 - 1 1/2 cups fresh blueberries, tossed with 1 tablespoon flour
→ Cream Cheese Frosting
13 - 8 ounces cream cheese, softened
14 - 1/2 cup unsalted butter, softened
15 - 3 cups powdered sugar, sifted
16 - 2 tablespoons fresh lemon juice
17 - 1 teaspoon vanilla extract
18 - Pinch of salt
# How-To Steps:
01 - Preheat oven to 350°F. Grease and flour two 8-inch round cake pans and line bottoms with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
03 - In a large bowl, beat butter and sugar until light and fluffy, about 3 minutes.
04 - Beat in eggs one at a time, then incorporate lemon zest, lemon juice, and vanilla extract.
05 - Add flour mixture in three parts, alternating with milk, starting and ending with flour; mix until just combined.
06 - Gently fold the blueberries that have been tossed in flour into the batter.
07 - Divide batter evenly between prepared pans and smooth the tops.
08 - Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
09 - Allow cakes to cool in pans for 10 minutes before transferring to wire racks to cool completely.
10 - Beat cream cheese and butter until smooth; gradually add powdered sugar, then mix in lemon juice, vanilla, and a pinch of salt until fluffy.
11 - Spread a layer of frosting over one cake layer, place the second layer on top, then cover top and sides with frosting. Optionally decorate with additional blueberries and lemon zest.
# Expert Tips:
01 -
- The frosting stays silky without being sickeningly sweet because the lemon juice cuts through it perfectly.
- Blueberries stay whole and juicy instead of turning into purple mush because you coat them first.
- It's elegant enough for company but simple enough that you won't dread making it.
02 -
- Cold cream cheese and butter won't blend smoothly, and you'll end up with lumpy frosting no matter how much you beat it, so pull them out of the fridge at least an hour before you start.
- If your blueberries sink to the bottom of the cake, it means they weren't coated with flour or the batter was too thin; the flour coating is non-negotiable.
- Don't frost the cake until it's completely cooled or the frosting will melt off and slide around like it has no respect for your hard work.
03 -
- If you want a lighter version, replace half the butter in the cake with Greek yogurt, which keeps the cake tender without adding greasiness.
- Frozen blueberries work beautifully if fresh ones aren't available; just don't thaw them or they'll lose their shape and color the batter purple.