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Short, Catchy Intro

So you want cake that tastes like summer crashed into a citrus festival, but you do not want to babysit the oven or stage a baking drama. I feel you. This Blueberry Cake with Lemon Frosting is exactly that kind of cool. It looks fancy enough to impress guests, but it is chill enough to make on a weeknight while wearing slippers.

This is the kind of cake that makes people ask for seconds and then pretend they were totally going to share. Want proof? Try it. Also check out this lemon blueberry cake if you are the type who likes to compare notes or hoard inspiration. FYI I am not judging.

Why This Recipe is Awesome

It balances sweet blueberries with bright lemon frosting, so your taste buds do a happy little dance.
It uses simple pantry staples and does not require a tiny chemistry degree from a pastry school.
It is sturdy enough to slice into neat squares but tender enough to feel like cake, not a brick.
It is idiot proof. Seriously, even if you skip one of the tiny steps it still turns out great.
You can make it for a crowd, for a picnic, or just to console yourself on a Tuesday. No shame in that.

Ingredients You’ll Need

2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup 2 sticks unsalted butter, softened
1 3/4 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
2 cups fresh blueberries, rinsed and patted dry
2 tablespoons all purpose flour for tossing with blueberries
1 cup 2 sticks unsalted butter, softened for the frosting
4 cups powdered sugar
1/4 cup heavy cream
1/4 cup lemon juice, freshly squeezed
1 tablespoon lemon zest
1/4 teaspoon salt

Yes there are two butter entries. Yes that is intentional. Butter is life. You can roll your eyes or roll with it.

Step-by-Step Instructions

Preheat your oven to 350°F 175°C. Grease and flour a 9×13 inch baking pan. Preheating is non negotiable.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. Keep it simple.
In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. This takes about 3 to 5 minutes. Use a mixer or strong arm.
Beat in the eggs one at a time. Then stir in the vanilla extract. Scrape the sides so everything gets along.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined. Do not overmix.
In a small bowl, toss the blueberries with the 2 tablespoons of flour. This keeps them from sinking. Thank me later.
Gently fold the floured blueberries into the cake batter. Use a light touch. Nobody likes squished blueberries in the batter.
Pour the cake batter into the prepared baking pan and spread evenly. A spatula works wonders.
Bake in the preheated oven for 30 to 35 minutes, or until a wooden skewer inserted into the center comes out clean. Time may vary by oven.
Let the cake cool in the pan for 10 to 15 minutes. Then invert it onto a wire rack to cool completely. Patience equals less frosting melt.
In a large bowl, cream the softened butter until smooth and creamy. This is the base of your lemon cloud.
Gradually add the powdered sugar to the butter, beating on low speed until combined. Add in stages so you do not create a powdered sugar blizzard.
Add the heavy cream, lemon juice, lemon zest, and salt. Beat on medium speed until the frosting is light and fluffy. Taste for lemon level. Adjust if you want it brighter.
If the frosting is too thick, add more heavy cream. If it is too thin, add more powdered sugar until you reach your desired consistency. Simple tweaks. Big results.
Once the cake is completely cool, frost it with the lemon frosting. Spread evenly or go rustic and dramatic. Both look great.
Garnish with fresh blueberries, lemon slices, or lemon zest. Make it pretty. Or do not. You already won.
Slice the cake into squares and serve. Try not to eat an entire square in one sitting but no judgment if you do.

Common Mistakes to Avoid

Thinking you do not need to preheat the oven. Rookie move. The cake may end up dense and sad if you skip this.
Overmixing the batter. This turns the cake into a chew toy. Mix until just combined. Be gentle.
Tossing the blueberries dry into the batter. They will sink like tiny anchors. Toss them with flour first. It works.
Frosting a warm cake. If the frosting melts into the cake and forms sad puddles, you will cry. Let it cool fully.
Measuring flour by scooping with the cup. Spoon it or weigh it. Too much flour equals dry cake and nobody wants that.

Alternatives & Substitutions

No buttermilk? Use 1 tablespoon lemon juice or white vinegar plus milk to make 1 cup of buttermilk substitute. Let it sit for 5 minutes. It works like a charm.
Out of fresh blueberries? Frozen will do, but do not thaw them first. Toss frozen berries in the flour and fold them gently into the batter. Expect slightly bluer cake. That is fine.
Want a lighter frosting? Swap half the butter for cream cheese. It will be tangy and lovely. IMO cream cheese frosting is a hug.
Need this gluten free? Use a 1 to 1 gluten free flour blend that includes xanthan gum. Texture will vary but flavor stays close.
No heavy cream? Use milk, but add it slowly so the frosting does not get too thin. You can also use sour cream for tang. Personal note: I love playing with textures. Try it.

FAQ

Q. Can I use margarine instead of butter?
A. Technically? Yes. Practically? No. Butter gives flavor and structure that margarine cannot match. If you must, go for a high quality spread, but your cake will thank you for the real stuff.

Q. Can I make this cake in two 9 inch round pans instead of a 9×13?
A. Sure. Bake times will change. Start checking at 20 minutes. Use the skewer test to be sure.

Q. Can I freeze the unfrosted cake?
A. Yes. Wrap it tightly and freeze. Thaw fully before frosting. Frosted cake can be frozen too but wrap extra well to prevent frost burn.

Q. How do I keep the blueberries from turning the batter purple?
A. Use fresh berries and toss them with flour. Frozen berries will give a moodier purple color. Both taste great. Pick your vibe.

Q. Will this frosting be too tart if I add more lemon juice?
A. If you want punchier lemon, add more zest instead of juice. Zest packs aromatic citrus without changing consistency much.

Q. Can I make cupcakes with this recipe?
A. Yep. Fill liners about two thirds full and bake 18 to 22 minutes. Adjust for your oven. Cupcakes = portable happiness.

Q. What is the best way to store leftovers?
A. Cover the cake or store in an airtight container in the fridge for up to 4 days. Bring to room temp before serving for best flavor.

Final Thoughts

You made it this far so you clearly care about cake. Nice. This Blueberry Cake with Lemon Frosting is the kind of recipe that makes life a little brighter and the kitchen smell like sunshine. Be bold with the lemon if you love tart. Be gentle with the crumbs if you do not. Bake for friends, family, or yourself. You deserve good cake.

Key tip: always toss berries in flour and let the cake cool before frosting. Trust me on this one.
Another tip: taste the frosting as you go. More lemon or more sugar is your call.

Now go impress someone or impress yourself. You have earned it. Make a mug of tea or coffee, slice that cake, and take a moment to revel in success. You did it.

Conclusion

If you want another take on this combo, try the version at Blueberry Cake with Lemon Frosting – RecipeTin Eats for extra tips. For a layered and fancy twist check out Lemon Layer Cake With Blueberry Buttercream – Sugar & Sparrow.