Blueberry Cake Lemon Frosting: A Deliciously Easy Recipe

Blueberry Cake with Lemon Frosting: Prepare to be transported to a sun-drenched summer afternoon with every single bite! This isn’t just any cake; it’s a symphony of sweet blueberries dancing with the tangy zest of lemon, all swirled into a moist, tender crumb that practically melts in your mouth. I remember my grandmother making a similar cake every summer, using blueberries she’d picked herself from the nearby woods. The aroma alone was enough to make our mouths water!

While the exact origins of blueberry cake are debated, fruit-studded cakes have been a staple in many cultures for centuries. Blueberries, native to North America, were quickly embraced by early settlers and incorporated into their baking traditions. The addition of lemon frosting elevates this classic to a whole new level. The bright, citrusy notes perfectly complement the sweetness of the blueberries, creating a harmonious balance of flavors that’s simply irresistible.

People adore this blueberry cake with lemon frosting for so many reasons. It’s incredibly easy to make, requiring minimal effort for maximum flavor payoff. The moist texture is a delight, and the combination of sweet and tart is universally appealing. Whether you’re serving it for a casual brunch, a celebratory dessert, or simply a sweet treat to brighten your day, this blueberry cake with lemon frosting is guaranteed to be a crowd-pleaser. So, grab your mixing bowls, and let’s get baking!

Ingredients:

• For the Blueberry Cake:
• 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

Preparing the Blueberry Cake Batter:

1. Preheat and Prep: First things first, let’s get that oven ready! Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. I like to use baking spray with flour already in it – it makes life so much easier! If you don’t have that, just grease the pan with butter or shortening and then dust it with flour, tapping out any excess. This will prevent the cake from sticking.
2. Dry Ingredients: In a large bowl, whisk together the 2 1/2 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Whisking is important here – it helps to evenly distribute the baking powder and soda, which will give your cake a nice, even rise. Set this bowl aside for now.
3. Cream Butter and Sugar: In a separate large bowl (or the bowl of your stand mixer), cream together the 1 cup (2 sticks) of softened unsalted butter and 1 3/4 cups of granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. The mixture should be noticeably lighter in color and have a smoother texture. Don’t rush this step – it’s crucial for creating a tender cake.
4. Add Eggs and Vanilla: Beat in the 2 large eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, stir in the 1 teaspoon of vanilla extract. Vanilla extract enhances the other flavors in the cake, so don’t skip it!
5. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the 1 cup of buttermilk. Begin and end with the dry ingredients. So, add about 1/3 of the dry ingredients to the butter mixture and mix until just combined. Then, add half of the buttermilk and mix until just combined. Repeat with another 1/3 of the dry ingredients, the remaining buttermilk, and finish with the last 1/3 of the dry ingredients. Be careful not to overmix! Overmixing can develop the gluten in the flour, resulting in a tough cake.
6. Prepare the Blueberries: In a small bowl, toss the 2 cups of fresh blueberries with 2 tablespoons of all-purpose flour. This helps prevent the blueberries from sinking to the bottom of the cake during baking. It also helps them distribute more evenly throughout the batter.
7. Fold in Blueberries: Gently fold the floured blueberries into the cake batter. Be careful not to overmix – you want to keep the blueberries intact and avoid turning the batter blue.

Baking the Blueberry Cake:

1. Pour into Pan: Pour the cake batter into the prepared 9×13 inch baking pan and spread it evenly.
2. Bake: Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time may vary depending on your oven, so start checking for doneness around 30 minutes.
3. Cool: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Make sure the cake is completely cool before frosting, or the frosting will melt.

Preparing the Lemon Frosting:

1. Cream Butter: In a large bowl (or the bowl of your stand mixer), cream the 1 cup (2 sticks) of softened unsalted butter until smooth and creamy. This usually takes about 2-3 minutes with an electric mixer.
2. Add Powdered Sugar: Gradually add the 4 cups of powdered sugar to the butter, beating on low speed until combined. Be sure to add the powdered sugar gradually to avoid a powdered sugar cloud!
3. Add Wet Ingredients: Add the 1/4 cup of heavy cream, 1/4 cup of freshly squeezed lemon juice, 1 tablespoon of lemon zest, and 1/4 teaspoon of salt. Beat on medium speed until the frosting is light and fluffy. The lemon juice and zest add a bright, tangy flavor to the frosting that complements the blueberries perfectly.
4. Adjust Consistency: If the frosting is too thick, add a little more heavy cream, one tablespoon at a time, until you reach your desired consistency. If the frosting is too thin, add a little more powdered sugar, one tablespoon at a time, until you reach your desired consistency.

Frosting and Serving:

1. Frost the Cake: Once the cake is completely cool, frost it with the lemon frosting. You can use an offset spatula or a butter knife to spread the frosting evenly over the top of the cake.
2. Optional Garnishes: If you want to get fancy, you can garnish the cake with fresh blueberries, lemon slices, or a sprinkle of lemon zest.
3. Slice and Serve: Slice the cake into squares and serve. This blueberry cake with lemon frosting is perfect for breakfast, brunch, dessert, or any time you’re craving something sweet and tangy.

Conclusion:

This Blueberry Cake with Lemon Frosting isn’t just a dessert; it’s a burst of sunshine on a plate, a comforting hug in every bite, and a guaranteed crowd-pleaser. Seriously, if you’re looking for a cake that’s both incredibly delicious and surprisingly easy to make, look no further. The moist, tender crumb of the cake, studded with juicy blueberries, perfectly complements the tangy and bright lemon frosting. It’s a flavor combination that sings!

I know there are a million cake recipes out there, but trust me, this one is special. It’s the kind of cake that evokes memories of summer picnics and cozy afternoons. It’s the kind of cake that makes people smile. And honestly, isn’t that what baking is all about?

But don’t just take my word for it! You absolutely have to experience this blueberry cake for yourself.

Serving Suggestions & Variations:

The beauty of this recipe is its versatility. While the lemon frosting is a classic pairing, feel free to experiment!

* For a more decadent treat: Try a cream cheese frosting with a hint of vanilla.
* For a lighter option: A simple dusting of powdered sugar works wonders.
* Want to add some crunch? Sprinkle chopped pecans or walnuts on top of the frosting.
* Serving suggestions: This cake is perfect on its own with a cup of coffee or tea. It’s also fantastic served with a scoop of vanilla ice cream or a dollop of whipped cream. For a truly special occasion, consider adding a drizzle of blueberry sauce.
* Individual portions: Bake the batter in muffin tins for adorable blueberry cake cupcakes! Adjust the baking time accordingly, checking for doneness with a toothpick.
* Seasonal twist: In the fall, swap out the blueberries for cranberries and add a touch of orange zest to the cake batter.
* Gluten-free option: Substitute the all-purpose flour with a gluten-free blend. Be sure to add a teaspoon of xanthan gum to help bind the ingredients.

Don’t be afraid to get creative and make this recipe your own! Baking is all about experimentation and having fun.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a recipe that I keep coming back to, time and time again, because it’s consistently delicious and always a hit. The simplicity of the ingredients combined with the incredible flavor makes it a winner in my book.

So, what are you waiting for? Preheat your oven, gather your ingredients, and get ready to bake a cake that will impress your friends and family. I promise you won’t regret it.

Once you’ve tried this recipe, I’d absolutely love to hear about your experience! Did you make any variations? What did you think of the flavor combination? Share your photos and comments in the comments section below. Your feedback is invaluable, and it helps me continue to improve and create even more delicious recipes for you. Happy baking! I can’t wait to see your beautiful blueberry cakes!

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June 30, 2025 by Melissa