I like this recipe because it feels like a celebration in cake form. The crumb is tender and plush, the blueberries are juicy and sweet, and the lemon zest adds a refreshing lift. The lemon cream cheese frosting gives it just the right tang, complementing the richness of the cake. Whether I’m baking it for a birthday, a brunch, or a simple afternoon treat, it never fails to wow everyone.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 cups flour, plain / all-purpose 2 1/2 teaspoons baking powder 1/4 teaspoon salt 4 large eggs (at room temperature) 1 1/2 cups caster / superfine sugar 115g (1/2 cup) unsalted butter, melted and hot 1 cup sour cream, full fat, at room temperature 3 teaspoons vanilla extract 3 teaspoons vegetable or canola oil 3 teaspoons lemon zest
Lemon Cream Cheese Frosting 225g (2 sticks) unsalted butter, at room temperature 250g (8oz) cream cheese, brick style 4 cups icing sugar / powdered sugar, sifted 1 teaspoon vanilla extract 2 tablespoons lemon juice Pinch of salt
For Decoration (optional): Extra blueberries, lemon slices, and edible flowers
Directions
I start by preheating the oven to 180°C (160°C fan) and greasing three 20cm cake pans with butter before lining them with parchment paper.
Next, I set aside about one-third of the blueberries for the top and toss the rest with 2 teaspoons of flour to prevent them from sinking in the batter.
In a large bowl, I whisk together the flour, baking powder, and salt. In a separate bowl, I beat the eggs on high speed for about 30 seconds, then slowly pour in the sugar and continue beating for about 7 minutes until the mixture becomes pale, thick, and tripled in volume.
I add the flour mixture in three parts, gently mixing on low speed after each addition until just combined.
In another bowl, I whisk together the sour cream, melted butter, oil, vanilla extract, and lemon zest until smooth. I then take about 1 1/2 cups of the egg mixture and whisk it into the sour cream mixture to lighten it before gently folding it back into the main batter.
Once combined, I fold in the flour-coated blueberries and divide the batter evenly among the cake pans. I scatter the reserved blueberries on top.
I bake the cakes for about 25 minutes, or until golden and a toothpick inserted into the center comes out clean. After baking, I let them cool in their pans for 15 minutes, then invert them onto a wire rack to cool completely.
To make the frosting, I beat the butter until pale and creamy, then add the cream cheese and mix until smooth. I gradually add the sifted icing sugar on low speed until combined, then increase to high speed and beat for 2 minutes until fluffy. Finally, I add the vanilla extract, lemon juice, and a pinch of salt, mixing until perfectly smooth.
Once the cakes are completely cool, I layer and frost them, finishing with swirls of lemon cream cheese frosting. I decorate with extra blueberries, lemon slices, and edible flowers for a stunning finish.
Servings and Timing
This recipe serves 12–14 people. It takes about 30 minutes to prepare, 25 minutes to bake, and about 2 hours to cool completely before frosting.
Variations
I sometimes swap half the blueberries for raspberries or blackberries for a mixed berry twist. For a lighter flavor, I reduce the lemon zest slightly or use orange zest instead. If I want a more decadent touch, I add a thin layer of blueberry jam between the cake layers before frosting. For a simpler version, I bake it as a single sheet cake and spread the frosting on top.
Storage/Reheating
I store the frosted cake in the fridge in an airtight container for up to 5 days. Before serving, I always bring it to room temperature for the best texture. If I want to make it ahead, I bake the layers a day in advance, wrap them in plastic, and refrigerate them. The frosting can also be made ahead and kept in the fridge for up to 3 days—just re-whip it before spreading.
FAQs
Can I use frozen blueberries?
Yes, I can use frozen blueberries straight from the freezer. I toss them with flour and add them to the batter without thawing.
Can I make it gluten-free?
Yes, I use a good-quality 1:1 gluten-free flour blend.
Can I make cupcakes instead of a layered cake?
Definitely. I divide the batter into cupcake liners and bake for about 20 minutes.
What if I don’t have sour cream?
I can substitute it with full-fat Greek yogurt for a similar result.
How do I stop the blueberries from sinking?
Coating them lightly with flour helps suspend them evenly in the batter.
Can I freeze the cake?
Yes, unfrosted cake layers freeze beautifully for up to 3 months. Thaw in the fridge overnight before frosting.
Can I use light cream cheese?
I prefer full-fat cream cheese—it gives a richer flavor and better texture for the frosting.
Why is my frosting runny?
It might be that the cream cheese or butter was too soft. I chill the frosting for 30 minutes, then re-whip it.
Can I make it in one large pan instead of layers?
Yes, I use a 23x33cm rectangular pan and bake for about 35 minutes.
What can I serve with it?
I like serving this cake with fresh berries or a cup of tea—it’s lovely on its own too.
Conclusion
I find this Blueberry Cake with Lemon Frosting to be a show-stopping dessert that’s as beautiful as it is delicious. The soft lemony sponge, bursting blueberries, and creamy frosting make every bite a perfect balance of sweetness and tang. Whether I bake it for a celebration or just to brighten a weekend, it always brings joy and plenty of compliments.
This Blueberry Cake with Lemon Frosting is a light, fluffy, and beautifully tangy dessert layered with juicy blueberries and a luscious lemon cream cheese frosting. Perfect for celebrations or afternoon tea, it’s a show-stopping cake that’s both refreshing and indulgent.
Ingredients
2 cups Plain flour (all-purpose)
2½ tsp Baking powder
¼ tsp Salt
4 Large eggs, at room temperature
1½ cups Caster (superfine) sugar
115 g (½ cup) Unsalted butter, melted and hot
1 cup Sour cream, full-fat, at room temperature
3 tsp Vanilla extract
3 tsp Vegetable or canola oil
3 tsp Lemon zest
Blueberries:
375 g (2½ cups) Blueberries
2 tsp Flour
Lemon Cream Cheese Frosting:
225 g Unsalted butter, at room temperature
250 g Cream cheese, brick style
4 cups Icing sugar (powdered sugar), sifted
1 tsp Vanilla extract
2 tbsp Lemon juice
Pinch of salt
For decoration (optional): Extra blueberries, lemon slices, edible flowers
Instructions
Preheat oven to 180°C (160°C fan). Grease and line three 20 cm cake pans with baking paper.
Set aside one-third of the blueberries and toss the rest with 2 tsp flour to prevent sinking.
In a bowl, whisk together flour, baking powder, and salt. In another large bowl, beat eggs on high speed for 30 seconds. Gradually add sugar and continue beating for about 7 minutes until pale and thick.
Add the dry ingredients in three parts, gently mixing on low speed after each addition until just combined.
In a separate bowl, whisk sour cream, melted butter, oil, vanilla, and lemon zest. Add 1½ cups of the egg mixture into this to lighten it, then gently fold it back into the main batter.
Fold in the flour-coated blueberries and divide the batter evenly among the prepared pans. Scatter reserved blueberries on top.
Bake for about 25 minutes or until golden and a toothpick inserted in the center comes out clean. Cool in pans for 15 minutes, then transfer to a wire rack to cool completely.
To make the frosting: Beat butter until pale and creamy. Add cream cheese and beat until smooth. Gradually add icing sugar on low speed, then increase speed and beat for 2 minutes until fluffy. Add vanilla, lemon juice, and salt; mix until smooth.
Once cakes are completely cool, layer and frost with lemon cream cheese frosting. Decorate with blueberries, lemon slices, and edible flowers.
Notes
Swap half the blueberries for raspberries or blackberries for a mixed berry twist.
For a lighter flavor, use orange zest instead of lemon.
Add a layer of blueberry jam between cake layers for extra fruitiness.
Bake as a single sheet cake for a simpler presentation.
Coat blueberries with flour to prevent them from sinking in the batter.
