Looking for an yummy blueberry dessert? This blueberry cake has lots of blueberries, zesty lemon and is so flavourful! It’s easy to whip up and delicious with a cup of coffee or tea.
Can you believe that tomorrow is the first day of Summer? It doesn’t feel quite like it around here just yet. Doesn’t matter, though, I’ll pretend it feels like summer via food, even if I have to grill with a winter jacket on, LOL.
Truth talk: when I say “I have to grill,” I really mean hubby because he is the grill master in our home, but you get the picture.
And, lucky me, I found a second stash of frozen Newfoundland blueberries in the depths of our freezer just the other day so you know I had to whip up a cake!
And not just any cake, this super moist lemon blueberry cake. With the cream cheese and butter, this one is kinda like a blueberry pound cake.
No matter what you call it, this one is good! It takes minutes to whip up and the hardest part is waiting for it to bake and cool. Oh, the struggles, am I right?
Fan of blueberry recipes? Try these baked blueberry donuts!
How To Make Blueberry Cake
Full details are in the recipe card below, but here are the basics:
- Place the blueberries in a bowl and dust with a little flour, stirring to coat (this helps prevent them from sinking in the batter). Set aside.
- In another bowl, whisk together the flour, baking powder, baking soda, salt and lemon zest.
- In the bowl of a stand mixer (or use a hand mixer and a mixing bowl), blend together the softened cream cheese, butter and sugar until smooth, combined and fluffy.
- Blend in vanilla extract. Next, blend in eggs (one at a time until just combined). Don’t overmix.
- Blend in reserved flour mixture until just combined and there are no streaks of dry flour remaining.
- Fold in the flour-dusted blueberries with a spatula. This is gentler than the stand mixer and helps prevent them from breaking up too much in the batter.
- Scoop batter into a greased pan and tap a bunch of times on a hard surface. Smooth out the top with a spoon.
- Bake. Once done, let the blueberry cake cool in the pan for a little bit. Then carefully invert the cake onto a cooling rack and allow it to fully cool.
- If you like, drizzle over some icing sugar glaze and sprinkle with lemon zest.
Can I Use Fresh Blueberries Instead of Frozen?
Absolutely! I used frozen berries because that’s what I had on hand. Plus, I tend to find they’re easier to fold into the batter without breaking up as much as fresh. But, fresh would definitely work. Just be careful when folding those beauties in so you don’t break too many. It’s inevitable that some will break, just do your best.
Can I Freeze This Cake?
You sure can!
It’s better to freeze an unglazed cake (as the glaze doesn’t look as pretty after freezing and thawing). However, you can still freeze the cake if it’s glazed. No biggie, just something to keep in mind
Wrap the cooled cake in plastic food wrap, then wrap in aluminum foil (or just two layers of plastic food wrap). Place into a freezer-safe container. Don’t forget to label with the recipe name and date it was made.
When ready to enjoy, remove the cake from the container (but still leave wrapped) and let it thaw in the refrigerator.
The cake can be frozen for up to 3 months.
Tip: Before wrapping and freezing, cut the cake into chunks. That way, you can just pull out a chunk to enjoy and still have the remainder frozen until ready to use.
What To Serve With It
Enjoy this blueberry cake with any of the following:
- Icing sugar dusted over top (instead of the glaze)
- Whipped cream
- Ice cream
- Lemon curd
- Fresh blueberries
More Delicious Blueberry Recipes
If you make this blueberry lemon cake, be sure to leave a comment below!
Blueberry Cake With Lemon
- Baking spray, to grease cake pan
- 2 cups frozen blueberries, or fresh blueberries
- 2 cups all-purpose flour, plus 1 tablespoon for dusting blueberries
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons lemon zest, from a couple of lemons
- 1 (8-ounce) package light cream cheese, softened (a 250-gram package)
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 4 large eggs
Lemon Icing Sugar Glaze (optional)
- 1 cup icing sugar
- 2 tablespoons lemon juice
- Lemon zest, garnish to taste (optional)
- Preheat oven to 325 degrees Fahrenheit. Spray a 10-inch fluted cake pan with baking spray and set aside.
- Place blueberries in a bowl and sprinkle 1 tablespoon of flour over them, stirring to coat. Set aside.
- In another bowl, whisk together the flour, baking powder, baking soda, salt and lemon zest. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or in a mixing bowl using a hand mixer) blend (on medium-high speed) cream cheese, butter and sugar until smooth, combined and fluffy, about 3 minutes (stop to scrape sides of bowl once or twice with a rubber spatula).
- Add vanilla extract and blend for about 30 seconds.
- Reduce speed and add eggs, one at a time, blending until just combined.
- Blend in reserved flour mixture. Don't overmix.
- Next, stir in reserved blueberries with a spatula, being careful not to break them up too much (the spatula is more gentle than using the stand mixer; you want to ensure the blueberries stay as whole as possible).
- Scoop cake batter into the prepared pan (it will be thick). Smooth top with a spoon. Tap pan down 15 to 20 times on a hard surface to allow it to settle.
- Bake for 55 to 60 minutes or until a wooden skewer or cake tester inserted in the centre of the cake comes out clean.
- Once baked, let the cake cool in the pan for 15 to 20 minutes. Then carefully invert the cake onto a cooling rack and allow it to cool completely before icing.
Lemon Icing Sugar Glaze
- In a small bowl, whisk together the icing sugar and lemon juice until smooth and combined.Note: If you want a thicker glaze, add less lemon juice. Alternatively, if you want a thinner glaze, add more lemon juice. If you've made the glaze too thin, you can add a little more icing sugar to thicken.
Glaze the Cake
- Once the cake is cool, drizzle with icing sugar glaze and sprinkle over some lemon zest. You can wait a few minutes for the icing to set or slice right away. Enjoy!Note: Wrap cooled leftover cake in plastic food wrap and store in an airtight container in the refrigerator for up to 3 days. Alternatively, you can wrap the unglazed cake in plastic food wrap and aluminum foil (or two layers of plastic food wrap) and place in a freezer-safe container and freeze for up to 3 months. When ready to enjoy, remove the cake from the container (but leave the wrapping intact) and thaw in the refrigerator. You can glaze after thawing if you like.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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Tried this recipe?
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