Blueberry Cake With Lemon

Name: Blueberry Cake With Lemon
Prep time: 10 min
Cook time: 55 min
Total time: 185 min
Ingredients: 2 cups frozen blueberries (or fresh blueberries); 2 cups all-purpose flour (plus 1 tablespoon for dusting blueberries); 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 tablespoons lemon zest (from a couple of lemons); 8 ounces light cream cheese (softened (a 250 gram package)); 1 cup unsalted butter (softened); 3/4 cup granulated sugar; 2 teaspoons vanilla extract; 4 large eggs; Baking spray (to grease cake pan); 1 cup icing sugar; 2 tablespoons lemon juice; Lemon zest (garnish to taste (optional))

Published: June 20, 2019 Updated: June 21, 2019 / By: Dawn | Girl Heart Food 31 Comments

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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.

Close-up of a glazed blueberry cake with lemon zest over top.

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, add flour.
To flour, add baking powder, baking soda and salt.
Again, to flour, add lemon zest. Whisk together the ingredients and set aside. Preheat your oven at this point too.
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. Tip: If you forget to take your cream cheese and butter out of the fridge, cut into little squares and lay onto a plate. The smaller size will help them soften faster.
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 until a wooden skewer comes out clean when inserted into the cake. Ovens vary so check at the 55 minute mark. Let the blueberry cake cool in the pan for a little bit. Then carefully remove from pan, allowing to fully cool on a cooling rack.
If you like, drizzle over some icing sugar glaze and sprinkle with lemon zest.

Collage of steps to make blueberry cake with lemon.

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.

A cut lemon blueberry cake on a blue plate, showing the interior texture.

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 food plastic wrap, then wrap in aluminum foil (or just two layers of food plastic 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 thaw at room temperature.

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

Piece of blueberry lemon cake on a blue plate, and a fork resting in front of the piece of cake.

More Delicious Blueberry Recipes

If you make this blueberry lemon cake, be sure to leave a comment below!