Lemon Blueberry Cake Frosting (Print View)
A moist cake with fresh blueberries and zesty lemon, finished with luscious lemon cream cheese frosting.
# Ingredient List:
→ Cake
01 - 2 cups (8.8 oz) all-purpose flour
02 - 2 teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ¼ teaspoon salt
05 - ½ cup (4 oz) unsalted butter, softened
06 - 1 cup (7 oz) granulated sugar
07 - 2 large eggs
08 - 1 teaspoon vanilla extract
09 - Zest of 1 lemon
10 - ⅓ cup (2.7 fl oz) fresh lemon juice
11 - ½ cup (4 fl oz) whole milk
12 - 1½ cups (5 oz) fresh blueberries plus 1 tablespoon flour for tossing
→ Lemon Cream Cheese Frosting
13 - 8 oz cream cheese, softened
14 - ¼ cup (2 oz) unsalted butter, softened
15 - 2 cups (8.5 oz) powdered sugar, sifted
16 - 2 tablespoons fresh lemon juice
17 - 1 teaspoon lemon zest
18 - ½ teaspoon vanilla extract
19 - Pinch of salt
# How to Make:
01 - Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat the softened butter and granulated sugar until light and fluffy, approximately 2 to 3 minutes.
04 - Incorporate eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract and lemon zest.
05 - Add half of the flour mixture into the wet ingredients, then pour in lemon juice and milk. Mix in the remaining flour mixture just until combined.
06 - Toss blueberries with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter.
07 - Transfer the batter to the prepared pan, smoothing the surface. Bake for 30 to 35 minutes or until a toothpick inserted into the center is clean.
08 - Allow the cake to cool in the pan for 10 minutes, then remove it onto a cooling rack to cool completely.
09 - Beat cream cheese and softened butter together until smooth. Gradually add powdered sugar, lemon juice, lemon zest, vanilla extract, and salt. Continue beating until light and fluffy.
10 - Once fully cooled, spread the lemon cream cheese frosting evenly over the top and sides. Optionally garnish with additional blueberries and lemon zest.
# Expert Advice:
01 -
- The cake stays moist for days, which means you can actually bake it ahead without it turning into a sad brick.
- Fresh blueberries burst with tartness against the lemon, so every bite feels both comforting and a little bit exciting.
- The cream cheese frosting isn't overly sweet—it tastes like something you'd order at a proper café, not a grocery store bakery.
02 -
- Room temperature ingredients are not a suggestion—cold cream cheese and butter won't blend into that silky frosting, and cold eggs will break the batter.
- Don't thaw frozen blueberries if you use them; the frost keeps them from bleeding color into the cake the way thawed ones do.
- Lemon juice is acidic enough to curdle milk, so that's why you alternate the flour mixture with the wet ingredients—the flour buffers the reaction.
03 -
- Use a kitchen scale for the flour and sugar if you have one; it removes the guesswork and explains why some batches turn out slightly different than others.
- If your cream cheese frosting breaks or looks grainy, it usually means the cream cheese was too cold—let it sit out for five minutes and blend again with a bit of patience.