Lemon Blueberry Cake with Whipped Lemon Cream Frosting

The bright tang of lemon zest mingling with sweet, juicy blueberries creates an irresistible symphony of flavors in this Lemon Blueberry Cake with Whipped Lemon Cream Frosting. Each moist, tender slice delivers the perfect balance of citrusy brightness and fruity sweetness, topped with a cloud-like whipped frosting that melts in your mouth. This show-stopping dessert brings together classic flavors in a refreshingly elegant way that’s perfect for special occasions or whenever you crave something truly spectacular. You’ll learn how to create bakery-worthy layers with perfectly distributed blueberries and a frosting that’s both light and decadent.

Why You’ll Love This Recipe

This Lemon Blueberry Cake with Whipped Lemon Cream Frosting is guaranteed to become a favorite in your baking repertoire. The cake itself strikes the perfect balance between moist and fluffy, with a tender crumb that practically dissolves on your tongue. Each bite delivers pockets of juicy blueberries that burst with flavor against the bright, zesty lemon backdrop.

What makes this cake truly special is the textural contrast between the soft cake layers and the light, billowy frosting. Unlike heavier buttercream options, the whipped lemon cream frosting brings an airy, cloud-like quality that complements the cake perfectly without overwhelming it.

Best of all, despite its impressive appearance, this cake uses straightforward techniques that even novice bakers can master. The natural beauty of the blueberries and lemon zest means minimal decorating skills are required, yet the finished product looks absolutely stunning on any dessert table. The fresh, vibrant flavors make it perfect for spring and summer celebrations, though its comforting quality works year-round.

Ingredients

For the Lemon Blueberry Cake:

• 3 cups (375g) all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup (226g) unsalted butter, softened
• 1 3/4 cups (350g) granulated sugar
• 4 large eggs, room temperature
• 2 tbsp fresh lemon zest (from approximately 2-3 lemons)
• 1/2 cup (120ml) fresh lemon juice
• 1 cup (240ml) buttermilk, room temperature
• 2 tsp vanilla extract
• 2 cups (300g) fresh blueberries (frozen can work too, don’t thaw)
• 1 tbsp flour (for coating blueberries)

For the Whipped Lemon Cream Frosting:

• 2 cups (480ml) heavy whipping cream, cold
• 8 oz (226g) cream cheese, softened
• 1 cup (120g) powdered sugar
• 2 tbsp fresh lemon juice
• 1 tbsp fresh lemon zest
• 1 tsp vanilla extract

Pro Tips

Prevent Blueberry Sinking: Tossing your blueberries in flour before folding them into the batter is crucial. This light coating creates a barrier that prevents the berries from sinking to the bottom during baking. For the most stunning cross-section, gently fold the berries in rather than vigorously mixing, which can cause them to break and streak the batter.

Perfect Lemon Flavor: The secret to robust lemon flavor lies in using both zest and juice. Zest contains the flavorful oils that provide that distinctive lemon aroma. Always zest your lemons before juicing them, and when zesting, avoid the bitter white pith beneath the yellow outer layer. For maximum flavor infusion, rub the lemon zest into the sugar with your fingertips before creaming with butter.

Frosting Success: For the ultimate light and stable whipped lemon cream frosting, temperature control is essential. Start with very cold heavy cream, but ensure your cream cheese is properly softened to avoid lumps. Beat the cream cheese mixture first until completely smooth before slowly incorporating the cold whipped cream. This creates a frosting that’s both stable enough to hold its shape and light enough to complement the cake perfectly.

Instructions

Step 1: Prepare Your Ingredients and Pans

Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper. In a medium bowl, toss the blueberries with 1 tablespoon of flour until lightly coated, then set aside. This flour coating will prevent them from sinking during baking. Allow all refrigerated ingredients to reach room temperature – especially the eggs and buttermilk, as cold ingredients won’t incorporate properly.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking rather than sifting not only combines the ingredients but also aerates the flour, contributing to a lighter cake texture. Set this mixture aside while you prepare the wet ingredients.

Step 3: Cream Butter, Sugar, and Lemon

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter until creamy, about 1 minute. Add the granulated sugar and lemon zest, then beat on medium-high speed for 3-4 minutes until light and fluffy. Don’t rush this step – proper creaming incorporates air that gives your Lemon Blueberry Cake its beautiful texture.

Step 4: Add Eggs and Flavorings

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is evenly incorporated. Mix in the vanilla extract and lemon juice until just combined. The mixture might look slightly curdled at this point – that’s completely normal and will smooth out when you add the dry ingredients.

Step 5: Alternate Dry Ingredients and Buttermilk

With the mixer on low speed, add one-third of the dry ingredients to the butter mixture, followed by half the buttermilk. Continue alternating, ending with the dry ingredients, mixing just until combined after each addition. Overmixing develops gluten, which can make your cake tough, so use a light touch here.

Step 6: Fold in Blueberries and Bake

Gently fold in the flour-coated blueberries using a spatula, taking care not to crush them. Divide the batter evenly between the prepared pans and smooth the tops. Bake for 24-28 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Step 7: Make the Whipped Lemon Cream Frosting

In a large bowl, beat the softened cream cheese until smooth and fluffy. Add the powdered sugar, lemon juice, lemon zest, and vanilla, beating until well combined. In a separate chilled bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fully incorporated. Refrigerate for 20 minutes to firm up slightly before frosting.

Step 8: Assemble the Cake

Once the cake layers are completely cool, place the first layer on a cake stand or serving plate. Spread an even layer of frosting over the top, then add the second cake layer. Repeat with more frosting and the final cake layer. Cover the entire cake with the remaining frosting, creating decorative swirls if desired. For the perfect finish, garnish with fresh blueberries and lemon slices or additional lemon zest.

Variations

Berry Medley Cake: Transform this Lemon Blueberry Cake into a mixed berry delight by replacing half the blueberries with raspberries or blackberries. The combination creates a striking visual contrast when you cut into the cake, and the varied berry flavors complement the lemon beautifully. Keep the total amount of berries the same to maintain the proper batter consistency.

Gluten-Free Adaptation: You can easily make this cake gluten-free by substituting the all-purpose flour with a high-quality cup-for-cup gluten-free flour blend. Look for one that contains xanthan gum for the best texture results. The rest of the recipe remains unchanged, though you might need to increase the baking time by 3-5 minutes, as gluten-free batters often take slightly longer to set.

Lemon Blueberry Bundt Cake: For a simplified version with all the same fantastic flavors, adapt this recipe for a bundt pan. The baking time will increase to about 55-65 minutes. Consider adding a simple lemon glaze (powdered sugar and lemon juice) instead of the whipped frosting for a delicious variation that’s perfect for brunch or casual gatherings.

Storage and Serving

This Lemon Blueberry Cake with Whipped Lemon Cream Frosting should be refrigerated due to the cream cheese in the frosting. It will keep beautifully for up to 4 days when stored in an airtight container or covered with plastic wrap. For the best flavor experience, let the cake sit at room temperature for about 20-30 minutes before serving to take the chill off.

For special occasions, elevate your presentation by serving each slice with a small dollop of additional whipped cream and a few fresh blueberries on the side. A light dusting of powdered sugar creates a beautiful finishing touch that highlights the cake’s elegant nature.

This cake also pairs wonderfully with a scoop of vanilla ice cream or lemon sorbet for a more indulgent dessert experience. For brunch gatherings, serve alongside a cup of Earl Grey tea or a mimosa, which complement the bright citrus notes in the cake perfectly.

FAQs

Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work well in this Lemon Blueberry Cake. Use them straight from the freezer (don’t thaw) and toss them in flour just like fresh berries. However, be aware that frozen berries might bleed slightly more color into the batter.

Why did my blueberries sink to the bottom of the cake?
Blueberries sink when they aren’t properly coated with flour or if the batter is too thin. Make sure to thoroughly but gently coat the berries in flour before adding them to the batter, and fold them in as the very last step.

Can I make this cake in advance?
Absolutely! The cake layers can be baked up to two days ahead and stored, wrapped tightly, at room temperature. The frosting can be made a day ahead and refrigerated. Assemble and frost the cake up to 24 hours before serving.

My frosting seems too soft. How can I fix it?
If your whipped lemon cream frosting is too soft, it’s likely because the heavy cream wasn’t cold enough or the cream cheese was too warm. Refrigerate the frosting for 20-30 minutes, then give it a gentle stir before using.

Can I turn this recipe into cupcakes?
Yes! This recipe yields approximately 24-28 cupcakes. Fill cupcake liners about 2/3 full and bake at 350°F for 18-22 minutes. The frosting pipes beautifully onto cupcakes for an impressive presentation.

Conclusion

This Lemon Blueberry Cake with Whipped Lemon Cream Frosting is comfort food at its finest — a perfect harmony of bright citrus and sweet berries wrapped in cloud-like frosting that elevates any occasion. It’s the kind of dish that creates lasting memories, whether served at summer gatherings, spring celebrations, or whenever you need a slice of sunshine. The combination of vibrant flavors and beautiful presentation makes this cake both a feast for the eyes and the palate, reminding us that sometimes the most delightful desserts come from simple, fresh ingredients combined with care.

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