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Blueberry Cake with Lemon Cream Cheese Icing Recipe

Blueberry Cake with Lemon Cream Cheese Icing.

Have you given up on making cakes from scratch? It can sometimes seem that making a cake from scratch is impossible. Often, homemade cakes are heavy, dry, and the texture is coarse. Repeated failures can have you reaching for a box of cake mix and deciding to leave cake baking to the professionals. Don’t give up! With this recipe, you can make a successful and delicious cake.

A slice of Blueberry Cake with Lemon Cream Cheese Icing.

Blueberry Cake with Lemon Cream Cheese Icing

April Freeman
Blueberries are a sweet, tangy favorite and the taste of lemon accentuates the deliciousness of these colorful berries. Our recipe for Blueberry Cake With Lemon Cream Cheese Icing combines these two classic flavors to make a cake that is tender, sweet, and beautiful. This cake is perfect for a bridal or baby shower, a birthday, or just as a tasty dessert any time of the year.
Prep Time 40 mins
Cook Time 35 mins
Total Time 1 hr 15 mins
Cuisine American
Servings 10 Slices


  • Oven
  • Cake Pan
  • Medium-Sized Bowl
  • Whisk
  • mixer


  • ***Note make sure that all ingredients are at room temperature for a successful cake.

Cake Ingredients

  • 2 cups all purpose flour
  • 2 ½ tsp baking powder
  • ¼ tsp salt
  • 4 large eggs
  • 1 ½ cups sugar
  • ½ cup butter
  • 1 cup sour cream
  • 3 tsp vanilla extract
  • 3 tsps vegetable or canola oil
  • The zest of a lemon
  • 2 1/2 cups blueberries, fresh or frozen
  • 2 tsps flour (for tossing the blueberries in)

Lemon Cream Cheese Icing

  • 2 sticks butter, at room temperature
  • 8 ounces cream cheese at room temperature
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 tsps of lemon juice
  • Pinch of salt


  • Turn your oven on to 350 degrees to preheat. Set your oven rack at the center of the oven so that your cakes will bake evenly. Lightly grease and flour two nine inch cake pans and set them aside.
  • Reserve ½ cup of the blueberries for garnishing the cake later. Take the rest of the blueberries and toss them in the 2 teaspoons of flour. If you are using frozen blueberries, do this, but then return the berries to the freezer to keep them frozen until you are ready to stir them into the cake batter.
    Blueberry fruits with four on a bowl.
  • In a medium sized bowl, combine the flour, baking powder, and salt in a large bowl and whisk them to combine.
    Flour and whisk on a bowl.
  • Using an electric mixer, beat the eggs at medium speed in a large bowl for about 30 seconds. With the mixer still running, slowly add the sugar a little at a time, beating well as you add it. This should take about 45 to 60 seconds.
  • Continue beating the eggs and sugar together at medium high speed for seven or eight minutes until the mixture has tripled in volume.
    Batter on a bowl and electric mixer.
  • Spoon about a third of the flour mixture across the surface of the egg and sugar mixture and beat the mixture with the mixer on low speed for about 10 seconds. Add half of the rest of the flour and mix again. Add the rest of the flour, blending again just until you can’t see any more of the flour.
  • In the bowl in which you combined the flour, melt the butter in the microwave for about 20 to 30 seconds. The butter should be hot and melted. Do not cool it. Add the sour cream, cooking oil, vanilla, and lemon zest. Whisk the mixture together until blended and smooth.
    Batter on a bowl with a whisk.
  • Take two or three large spoonfuls of the egg mixture and scoop it into the bowl containing the sour cream mixture. Whisk these together.
  • Next, you will take the bowl that contains the sour cream mixture and start adding it to the other bowl with most of the egg mixture. Slowly, spoon the sour cream mixture into the other bowl, blending at low speed. Only blend until the two mixtures are just combined. Do not over beat the batter.
  • Beat the batter one final time at low speed, scraping down the sides to ensure that everything is thoroughly combined.
  • Working quickly and gently, fold the blueberries into the batter. Spoon half of the batter into each cake pan, smoothing the top with a spatula.
    Blueberry and batter on a bowl.
  • Bake the cakes for about 25 to 30 minutes in the center of the preheated oven or until the surface of the cake is golden brown and set. Test the cake with a toothpick and make sure it comes out of the cake clean. If you use frozen blueberries, baking time will take three to five extra minutes.
    Blueberry Cake on a baking pan.
  • Take the cakes from the oven and let them cool in the pan for about 15 to 20 minutes. Gently turn the cakes out onto a wire baking rack.
    Baked Blueberry Cake on an oven.
  • While the cakes are cooling, you can create the cream cheese icing. With an electric mixer, beat the butter for about 2 minutes until the butter is light and fluffy. Add the cream cheese and beat for another 30 seconds until the mixture is smooth and creamy.
    Batter on a bowl and electric whip.
  • Add the vanilla and lemon juice and beat for an additional 30 seconds. Put the icing in a cool place until you are ready to use it. If it deflates in the refrigerator, beat it for another few seconds to fluff it before using.
  • When the cakes are completely cool, frost the cake with the icing and decorate with the reserved blueberries. Cut the cake into slices and serve.
Keyword Blueberry Cake Recipe, Blueberry Cake with Lemon Cream Cheese Icing, Blueberry Cake with Lemon Cream Cheese Icing Recipe, Lemon Cream Cheese Icing Recipe

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