You’re about to discover a delightful Lemon Blueberry Cake, a perfect addition to your collection of cake recipes with cream cheese. This bright and fluffy cake, bursting with fresh blueberries and tangy lemon, is topped with a rich, smooth cream cheese frosting that will impress everyone.
Key Ingredients & Substitutions
- All-Purpose Flour: You can use a gluten-free all-purpose blend for a gluten-free version.
- Granulated Sugar: Coconut sugar works well as a refined sugar-free alternative.
- Fresh Blueberries: Frozen blueberries can be used; do not thaw them first.
- Lemons: Freshly squeezed lemon juice and zest are essential for the best flavor.
- Cream Cheese: Full-fat cream cheese is recommended for the best frosting texture.
- Unsalted Butter: Margarine can be used in a pinch, but butter provides superior flavor.
Ingredients
For the Lemon Blueberry Cake:
- 1 ½ cups (180g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120ml) milk (any kind)
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
- 1 ½ cups fresh blueberries, tossed with 1 tablespoon flour
For the Cream Cheese Frosting:
- 8 oz (226g) cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 3-4 cups (360-480g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons fresh lemon juice (optional, for extra tang)
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Servings: 8-10 slices
- Calories per serving: Approx. 450 calories
- Tools Needed: 9-inch round cake pan, electric mixer, mixing bowls, whisk, rubber spatula
Step-by-Step Instructions
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easy removal. This ensures your cake won’t stick.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside. This step evenly distributes your leavening agents for a perfect rise.
3. Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy. This creates air pockets for a tender cake.
4. Add Wet Ingredients
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract, lemon zest, and lemon juice.
5. Alternate Dry and Wet
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry. Mix until just combined; do not overmix.
6. Fold in Blueberries
Gently fold the flour-tossed blueberries into the batter using a rubber spatula. Tossing them in flour prevents them from sinking to the bottom of the cake.
7. Bake the Cake
Pour the batter into your prepared cake pan and spread evenly. Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Cool the Cake
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. The cake must be fully cool before frosting.
9. Make the Cream Cheese Frosting
In a large bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, one cup at a time, until combined.
10. Finish the Frosting
Beat in the vanilla extract and optional lemon juice until the frosting is light and fluffy. If the frosting is too thick, add a tiny bit more milk; if too thin, add more powdered sugar.
11. Frost Your Cake
Once the cake is completely cool, spread the cream cheese frosting generously over the top and sides. Decorate with a few fresh blueberries or lemon slices if desired. This makes your delicious cake recipes with cream cheese ready to serve.
Variation Ideas
- Raspberry Lemon: Substitute raspberries for blueberries for a different berry flavor.
- Poppy Seed: Add 2 tablespoons of poppy seeds to the dry ingredients for a subtle crunch and nutty taste.
- Glaze Option: For a lighter topping, skip the frosting and drizzle with a simple lemon glaze (powdered sugar and lemon juice).
Storage Instructions
Store your Lemon Blueberry Cake with Cream Cheese Frosting in an airtight container in the refrigerator for up to 3-4 days. Allow individual slices to come to room temperature for about 15-20 minutes before serving for the best texture and flavor. Freezing is not recommended for this specific cake due to the cream cheese frosting.
Frequently Asked Questions (FAQ)
- Can you use frozen blueberries? Yes, use them directly from frozen; do not thaw.
- Why is my cream cheese frosting too runny? This usually happens if your cream cheese or butter was too warm, or if you added too much liquid. Add more sifted powdered sugar.
- Can you make this cake in advance? You can bake the cake a day ahead, let it cool completely, and then wrap it tightly before frosting on the day of serving.
- What if you don’t have fresh lemons? Bottled lemon juice can be used, but fresh zest adds a lot of flavor that bottled juice can’t replicate.
- Why toss blueberries in flour? Tossing prevents them from sinking to the bottom of the cake batter during baking.
- Is this a good recipe for beginners? Absolutely! These clear instructions make this one of the easier cake recipes with cream cheese for new bakers.