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Blueberry Cake with Lemon Frosting: A Deliciously Easy Recipe

This sunny blueberry cake combines plump, juicy berries with a bright, zesty lemon frosting for a dessert that’s both comforting and refreshingly light. Friendly and approachable, it’s perfect for weeknight baking or a simple celebration — no complicated techniques, just reliable steps and big flavor. If you love lemon-blueberry combinations, you’ll find variations and tips below to make this cake your own; for another take on the pairing, see the ultimate lemon blueberry cake recipe for extra inspiration.

Why make this recipe
If you’re tired of dense, overly sweet cakes, this recipe is perfect because it balances tender, buttery cake with fresh blueberries and a lively lemon frosting that cuts through the richness. It’s easy enough for novice bakers yet versatile for bakers who want to tweak textures and flavors. Finally, it’s a crowd-pleaser — bright enough for spring and summery enough for long warm evenings.

Step-by-Step Guide to Making Blueberry Cake with Lemon Frosting

What makes this cake work so well is the straightforward batter (a classic butter-and-buttermilk base) and a few smart moves: tossing the berries with flour to prevent sinking, alternating dry and wet ingredients to avoid overmixing, and finishing with a lemon-forward frosting that brightens each bite. Below is a detailed, stepwise approach with techniques and timing so you can bake this with confidence.

Ingredients

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)

For the Lemon Frosting:

1 cup (2 sticks) unsalted butter, softened
4 cups powdered sugar
1/4 cup heavy cream
1/4 cup lemon juice, freshly squeezed
1 tablespoon lemon zest
1/4 teaspoon salt

Directions

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. If you prefer, line the pan with parchment for easier removal.
In a large bowl, whisk together the 2 1/2 cups flour, baking powder, baking soda, and salt. Set aside. Sifting isn’t necessary, but whisking removes lumps and aerates the mixture.
In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3–5 minutes using an electric mixer on medium speed. This step builds structure and gives the cake a tender crumb.
Beat in the eggs one at a time, scraping down the bowl after each addition, then stir in the vanilla extract. Mix just until combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients (dry-wet-dry), mixing on low speed and stopping as soon as the batter is combined to avoid overworking the flour.
In a small bowl, toss the blueberries with the 2 tablespoons of flour. This flour coating helps the berries stay suspended in the batter instead of sinking to the bottom.
Gently fold the floured blueberries into the cake batter with a rubber spatula, stirring just enough to distribute them evenly. Overmixing will break berries and turn the batter purple.
Pour the cake batter into the prepared baking pan and spread evenly. Tap the pan gently on the counter to settle the batter and remove air pockets.
Bake in the preheated oven for 30–35 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached. Rotate the pan halfway through baking if your oven has hot spots.
Let the cake cool in the pan for 10–15 minutes before inverting it onto a wire rack to cool completely. Cooling in the pan for a short period helps the cake set and makes removal easier.
While the cake cools, make the lemon frosting. In a large bowl, cream the softened butter until smooth and creamy. Scrape down the bowl as needed.
Gradually add the powdered sugar to the butter, beating on low speed until combined. Add the powdered sugar in batches to avoid a powdered-sugar cloud.
Add the heavy cream, lemon juice, lemon zest, and salt. Beat on medium speed until the frosting is light and fluffy and reaches a spreadable consistency (about 2–3 minutes).
If the frosting is too thick, add more heavy cream, one tablespoon at a time. If it’s too thin, add more powdered sugar in 1/4-cup increments until you reach your desired texture. Taste and adjust lemon or salt to brighten flavors.
Once the cake is completely cool, frost it with the lemon frosting. Use an offset spatula or straight spatula to smooth the top; for a rustic look, leave swirls and peaks.
Garnish with fresh blueberries, lemon slices, or extra lemon zest for a pretty finish. Chill briefly if needed to set the frosting before slicing.
Slice the cake into squares and serve. For clean slices, wipe the knife between cuts.

Why each step matters (technique notes)

Creaming butter and sugar: Incorporates air for lift and improves crumb.
Alternating wet and dry: Keeps gluten development minimal, yielding a tender cake.
Tossing berries in flour: Simple trick to keep berries suspended and evenly distributed.
Cooling fully before frosting: Prevents melting and ensures a neat finish.

Best Way to Store Blueberry Cake with Lemon Frosting

Room temperature: Store covered at room temperature for up to 2 days; keep the cake in an airtight container or under a cake dome to prevent frosting drying.
Refrigeration: Refrigerate for up to 5 days in an airtight container. If refrigerated, bring slices to room temperature 20–30 minutes before serving for best texture.
Freezing: Freeze unfrosted cake layers wrapped tightly in plastic wrap and then foil for up to 3 months. Thaw overnight in the refrigerator; frost only after fully thawed. If freezing a frosted cake, flash-freeze by placing the cake uncovered in the freezer until the frosting firms, then wrap gently; consume within 1 month for best quality.

Serving Suggestions for Blueberry Cake with Lemon Frosting

Serve slightly chilled or at room temperature alongside a scoop of vanilla bean ice cream for contrast.
Pair slices with a cup of Earl Grey or a bright chamomile for afternoon tea.
For brunch, present the cake with a platter of mixed berries and lightly whipped cream.
Cut into smaller squares and serve on a dessert buffet — the lemon frosting and blueberries make an attractive, colorful option.

Tips to make Blueberry Cake with Lemon Frosting
Q: How do I keep the cake moist?
A: Use room-temperature ingredients and avoid overbaking — start checking for doneness at the 28–30 minute mark. Buttermilk also adds moisture and a subtle tang that complements the lemon.

Q: Can I use frozen blueberries?
A: Yes, but don’t thaw them. Toss frozen berries in flour and fold gently into the batter straight from the freezer to reduce color bleeding.

Q: How do I prevent frosting from being too runny?
A: Chill your butter before making the frosting if your kitchen is warm, and add powdered sugar gradually. If needed, refrigerate the frosting briefly to firm it up, but beat again before spreading for a smooth texture.

Variation (if any)

Glaze instead of frosting: For a lighter finish, whisk 1 cup powdered sugar with 2–3 tablespoons lemon juice until pourable, then drizzle over the cooled cake. This gives a glossy, zingy finish and reduces sweetness compared to buttercream.
Layer cake conversion: Split the batter into two 8-inch round pans (baking time ~22–28 minutes) to make a layered lemon-blueberry cake. Stack with lemon frosting between layers and around the sides for a show-stopping centerpiece.

Baking troubleshooting and adjustments

If your cake sinks in the middle: Possible causes include underbaking, opening the oven door too early, or too much leavening. Ensure accurate oven temperature with an oven thermometer and test for doneness with a skewer.
If berries bleed and tint the batter: Cold berries or tossing them in flour helps; for very colorful streaks, fold minimally and consider using slightly larger berries to reduce rupture.
If frosting separates or is greasy: Beat longer at medium speed; if separation persists, add a small splash of warm milk or cream and beat until smooth, or add more powdered sugar to stabilize.

Nutritional notes and ingredient swaps

Butter: Provides flavor and structure; you can substitute half the butter with neutral oil (like vegetable or canola) for a slightly different crumb and a moister cake.
Buttermilk: Reacts with baking soda for lift and adds tang. If you don’t have buttermilk, make a substitute by adding 1 tablespoon white vinegar or lemon juice to 1 cup milk and letting it sit for 5 minutes.
Lemon flavor: Adjust the lemon juice and zest in the frosting to taste; for a subtler profile, reduce juice to 2 tablespoons and increase zest for aroma without extra acidity.

Variation comparison: frosting vs. glaze

Lemon Buttercream (original): Rich, creamy, and perfect for spreading; holds shape for decorative piping.
Lemon Glaze: Lighter, less sweet, and quick to make; soaks slightly into the cake for an almost sticky top and sharper lemon zing.

FAQs
Q: How long will this cake stay fresh?
A: At room temperature in an airtight container, about 2 days; refrigerated, up to 5 days. See storage details above.

Q: Can I halve or double the recipe?
A: Yes. Halve for an 8×8-inch pan (shorter bake time) or double for two 9×13 pans or layered rounds; adjust bake time and test frequently.

Q: What if I don’t like blueberries?
A: Swap blueberries for raspberries, chopped strawberries, or diced peaches. Toss fruit with flour before folding into the batter.

Do you need to zest the lemon? Zest adds concentrated citrus aroma; omit only if you have no fresh lemons and use a bit more lemon juice instead.
Is this cake freezer-friendly? The unfrosted cake freezes well; see storage for freezing instructions.

Final notes on presentation and timing
Timing matters when you’re preparing for a gathering. Bake the day before if you want minimal prep on the event day — the flavor often improves slightly overnight as the cake rests. If serving the same day, cool fully before frosting; if you’re short on time, chill the cake briefly to speed up cooling, but avoid soaking the layers with cold-induced condensation when frosting.

Pairings and occasions
This blueberry lemon cake is versatile: bring it to potlucks, serve at afternoon tea, offer it as a lighter dessert after a heavy meal, or use it as a festive birthday option for someone who prefers citrus and fruit over heavy chocolate. It pairs beautifully with light desserts and fruit salads, and the lemon notes complement sparkling wines or nonalcoholic citrus spritzers.

Conclusion

This Blueberry Cake with Lemon Frosting recipe blends simple techniques and fresh flavors for a reliably delicious dessert. For another excellent take on this flavor pairing and extra inspiration for layered versions, check out Blueberry Cake with Lemon Frosting – RecipeTin Eats. If you’re curious about a lemon layer cake with a blueberry twist, this version is worth a look: Lemon Layer Cake With Blueberry Buttercream – Sugar & Sparrow.