I finally perfected a Blueberry Lemon Cake with buttermilk and lemon cream cheese frosting that stays impossibly moist and studded with juicy berries, and I had to share the small trick that makes the difference.

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I always chase a cake that surprises you, and this Lemon Blueberry Buttermilk Cake with Tangy Cream Cheese Frosting does that. It looks like Lemon Blueberry Cake Preppy Kitchen versions you pin, but somehow brighter, thanks to buttermilk that keeps every bite ridiculously moist, and the tang of Lemon Cream Cheese Frosting that cuts the sweetness.

Blueberries pop through like tiny jewels, making it a summer BBQ showstopper. I promise it feels fancy but its easy to share, and people will ask where you found it.

Sometimes I still cant believe how well lemon and berries play together.

Ingredients

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All purpose flour: provides carbs, structure, some protein, helps cake rise and hold together
Unsalted butter: rich fat for tenderness and flavor, melts in batter and browns crust
Blueberries: sweet, tart, fiber rich, antioxidants boost health, bursty pockets of flavor
Lemon: bright citrus sourness, vitamin C, zesty oils in peel add perfume and tang
Buttermilk: tangy liquid adds acidity, tenderizes crumb, reacts with leaveners for lift
Cream cheese: tangy, creamy frosting base adds moisture and protein, but it’s pretty rich
Sugar: gives sweetness, structure to cake and frosting, helps browning and texture

Ingredient Quantities

Cake:

2 1/2 cups (312 g) all purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup (226 g) unsalted butter, softened

1/2 cup (120 ml) vegetable oil

1 1/2 cups (300 g) granulated sugar

3 large eggs, room temp

1 teaspoon vanilla extract

zest of 2 lemons (about 2 tablespoons)

1/4 cup (60 ml) fresh lemon juice

1 cup (240 ml) buttermilk, room temp

2 cups (about 300 g) fresh blueberries

2 tablespoons all purpose flour (to toss with blueberries)

Frosting:

8 oz (225 g) cream cheese, softened

1/2 cup (113 g) unsalted butter, softened

3 cups (360 g) powdered sugar, sifted

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

1/2 teaspoon vanilla extract

pinch of salt

Optional garnish: extra fresh blueberries and extra lemon zest

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round pans with parchment, then lightly flour the pans so the blueberries don’t stick.

2. Whisk together 2 1/2 cups all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt in a bowl; set aside.

3. In a large bowl, cream 1 cup softened unsalted butter with 1/2 cup vegetable oil and 1 1/2 cups granulated sugar until light and fluffy, about 3 minutes. Add the 3 large eggs one at a time, beating after each, then stir in 1 teaspoon vanilla and the zest of 2 lemons.

4. Add the dry mix to the butter mixture in three parts, alternating with 1 cup room temperature buttermilk and 1/4 cup fresh lemon juice, beginning and ending with the dry mix. Mix just until combined, don’t overmix or cake will be tough.

5. Toss 2 cups fresh blueberries with 2 tablespoons all purpose flour (this keeps them from sinking), then gently fold the blueberries into the batter, folding only until distributed.

6. Divide batter evenly between the prepared pans, smooth tops, and bake 25 to 35 minutes, until a toothpick in the center comes out with a few moist crumbs. Rotate pans halfway if your oven has hot spots. Do not overbake.

7. Let cakes cool in the pans for 10 minutes, run a knife around edges, then invert onto a wire rack and cool completely. If you’re impatient, pop them in the fridge for 20 minutes to firm up before frosting.

8. For the frosting beat together 8 oz softened cream cheese and 1/2 cup softened unsalted butter until very smooth. Gradually add 3 cups sifted powdered sugar on low speed, then beat in 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1/2 teaspoon vanilla and a pinch of salt. Taste and adjust lemon or sugar to your liking.

9. If needed do a thin crumb coat of frosting, chill 15 minutes, then apply final layer of frosting between layers and around the sides. Use an offset spatula for a clean finish. Reserve a few berries for decorating.

10. Garnish with extra fresh blueberries and a sprinkle of lemon zest. Store any leftovers covered in the fridge for up to 3 to 4 days, bring to room temp before serving for best flavor.

Equipment Needed

1. Oven, preheat to 350°F (175°C)
2. Two 9 inch round cake pans and parchment paper plus oil or butter for greasing
3. Measuring cups and measuring spoons for dry and wet ingredients
4. Large mixing bowl and medium bowl for the dry mix
5. Electric mixer or hand mixer and a whisk for creaming and eggs
6. Rubber spatula and wooden spoon for folding the batter and scraping bowls
7. Fine mesh sieve or sifter for powdered sugar and to toss the blueberries with flour, plus a zester or microplane for lemon zest
8. Wire cooling rack, an offset spatula for frosting and a toothpick or cake tester for doneness

FAQ

Q: Can I use frozen blueberries instead of fresh?
A: Yes. Keep them frozen and toss them in the 2 tablespoons of flour listed, then fold them into the batter right before baking. Thawing makes blue streaks and extra moisture, so don’t thaw. You might need an extra 3-6 minutes baking time.

Q: What pan should I use and how long do I bake it?
A: Pour batter into a greased 9×13 inch pan and bake at 350°F (175°C) for about 35-40 minutes, or until a toothpick comes out with a few crumbs. If you want layers, split into two 8 or 9 inch round pans and bake about 25-30 minutes. Oven times vary so check early.

Q: Why do my blueberries sink to the bottom and how do I stop that?
A: Blueberries sink when the batter is thin or when they’re added too early. Toss them in flour (the recipe already calls for 2 tbsp) and fold them in gently at the very end. A slightly thicker batter helps too, and don’t overmix once the berries are in.

Q: Can I swap the buttermilk for something else?
A: Yes. Make a quick buttermilk by mixing 1 cup milk with 1 tablespoon lemon juice or white vinegar, let sit 5 minutes. You can also use plain yogurt or sour cream thinned with a little milk. Those keep the tang and tenderness the real buttermilk gives.

Q: My cream cheese frosting is too soft or runny, how do I fix it?
A: Put the frosting in the fridge for 20-30 minutes to firm up. Make sure cream cheese and butter were only softened, not melted. If it’s still soft add powdered sugar a tablespoon at a time until it firms. Don’t overbeat or it’ll get too loose and airy.

Q: How do I store or freeze the cake?
A: Because of the cream cheese frosting store the finished cake in the fridge for up to 3-4 days, covered. Bring to room temperature 30-60 minutes before serving for best flavor. You can freeze unfrosted layers up to 3 months wrapped well; thaw in the fridge then frost. Frosted cake can be frozen for a short time wrapped tightly, but texture may change.

Lemon Blueberry Buttermilk Cake With Tangy Cream Cheese Frosting Recipe Substitutions and Variations

All purpose flour: swap for cake flour for a lighter crumb. You can also make your own cake flour, per cup remove 2 Tbsp AP flour and add 2 Tbsp cornstarch, then sift — use same total volume.
Buttermilk (1 cup): use 1 cup milk + 1 Tbsp lemon juice or white vinegar, let sit 5 to 10 minutes until slightly thickened, or use 1 cup plain yogurt thinned with a little milk to pourable consistency.
Unsalted butter (1 cup): use 1 cup salted butter and skip or cut the recipe salt by about 1/2 tsp, or for a more tender, moist cake swap in 3/4 cup neutral oil (canola/vegetable), but the texture will be slightly different since you cant cream oil like butter.
Fresh blueberries (2 cups): use frozen blueberries, do not thaw them, toss frozen berries with the 2 Tbsp flour and fold into batter straight from the freezer; you may need a few extra minutes baking time and the batter will look a bit bluer.

Pro Tips

1) Toss the blueberries in a little flour then freeze them for 10 to 15 minutes before folding in, they bleed less and are less likely to sink. Fold them in very gently, dont overmix or the berries will mash and the batter will get tough.

2) Bring eggs, butter and buttermilk to room temp, it makes the batter emulsify better so you wont get a dense cake. When adding dry and wet ingredients alternate them and stop as soon as you cant see streaks, overworking = chewy cake.

3) Watch the bake time, not the clock. Use a toothpick in the center, you want a few moist crumbs not totally dry. Rotate pans halfway if your oven has hot spots. If the tops brown too fast tent with foil, but dont forget to remove it later.

4) For frosting: make sure cream cheese and butter are really soft and smooth before adding powdered sugar or you’ll get lumps. Do a thin crumb coat, chill briefly, then finish. If frosting gets too soft pop it in the fridge a few minutes, and bring the whole cake back to room temp before serving so flavors pop.

Lemon Blueberry Buttermilk Cake With Tangy Cream Cheese Frosting Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

715

kcal

Equipment: 1. Oven, preheat to 350°F (175°C)
2. Two 9 inch round cake pans and parchment paper plus oil or butter for greasing
3. Measuring cups and measuring spoons for dry and wet ingredients
4. Large mixing bowl and medium bowl for the dry mix
5. Electric mixer or hand mixer and a whisk for creaming and eggs
6. Rubber spatula and wooden spoon for folding the batter and scraping bowls
7. Fine mesh sieve or sifter for powdered sugar and to toss the blueberries with flour, plus a zester or microplane for lemon zest
8. Wire cooling rack, an offset spatula for frosting and a toothpick or cake tester for doneness

Ingredients

Cake:
2 1/2 cups (312 g) all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (226 g) unsalted butter, softened
1/2 cup (120 ml) vegetable oil
1 1/2 cups (300 g) granulated sugar
3 large eggs, room temp
1 teaspoon vanilla extract
zest of 2 lemons (about 2 tablespoons)
1/4 cup (60 ml) fresh lemon juice
1 cup (240 ml) buttermilk, room temp
2 cups (about 300 g) fresh blueberries
2 tablespoons all purpose flour (to toss with blueberries)
Frosting:
8 oz (225 g) cream cheese, softened
1/2 cup (113 g) unsalted butter, softened
3 cups (360 g) powdered sugar, sifted
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
pinch of salt
Optional garnish: extra fresh blueberries and extra lemon zest

Directions

Preheat oven to 350°F (175°C). Grease and line two 9-inch round pans with parchment, then lightly flour the pans so the blueberries don’t stick.
Whisk together 2 1/2 cups all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt in a bowl; set aside.
In a large bowl, cream 1 cup softened unsalted butter with 1/2 cup vegetable oil and 1 1/2 cups granulated sugar until light and fluffy, about 3 minutes. Add the 3 large eggs one at a time, beating after each, then stir in 1 teaspoon vanilla and the zest of 2 lemons.
Add the dry mix to the butter mixture in three parts, alternating with 1 cup room temperature buttermilk and 1/4 cup fresh lemon juice, beginning and ending with the dry mix. Mix just until combined, don't overmix or cake will be tough.
Toss 2 cups fresh blueberries with 2 tablespoons all purpose flour (this keeps them from sinking), then gently fold the blueberries into the batter, folding only until distributed.
Divide batter evenly between the prepared pans, smooth tops, and bake 25 to 35 minutes, until a toothpick in the center comes out with a few moist crumbs. Rotate pans halfway if your oven has hot spots. Do not overbake.
Let cakes cool in the pans for 10 minutes, run a knife around edges, then invert onto a wire rack and cool completely. If you're impatient, pop them in the fridge for 20 minutes to firm up before frosting.
For the frosting beat together 8 oz softened cream cheese and 1/2 cup softened unsalted butter until very smooth. Gradually add 3 cups sifted powdered sugar on low speed, then beat in 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1/2 teaspoon vanilla and a pinch of salt. Taste and adjust lemon or sugar to your liking.
If needed do a thin crumb coat of frosting, chill 15 minutes, then apply final layer of frosting between layers and around the sides. Use an offset spatula for a clean finish. Reserve a few berries for decorating.
Garnish with extra fresh blueberries and a sprinkle of lemon zest. Store any leftovers covered in the fridge for up to 3 to 4 days, bring to room temp before serving for best flavor.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.