This blueberry cake has lots of blueberries, zesty lemon and is so flavourful! It’s super easy to whip up makes for a delicious side kick to your favourite cup of tea or coffee.
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 ’cause 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 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 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. Enjoy!
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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 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 freezing, cut into chunks. That way, you can just pull out a chunk to enjoy and still have the remainder frozen until ready to use
More Recipe Tips
Ensure the cream cheese and butter are softened. It makes things super easy to blend to a creamy consistency.
If you want more lemon oomph, add a teaspoon or so of lemon extract to the batter.
As mentioned, the lemon icing sugar glaze is totally optional. A dusting of icing sugar would be lovely instead or you can enjoy the blueberry cake as is.
I used frozen blueberries and didn’t allow them to completely thaw before adding to the batter. They were a lot easier to handle this way and didn’t break up or bleed as much into the cake batter.
If you really want to go all out, enjoy with whipped cream or ice cream.
More Delicious Blueberry Recipes
- Blueberry Bread Pudding
- Blueberry Muffins
- Vegan Blueberry Coconut Cheesecake Bars (from Our Balanced Bowl)
Hope you love this lemon blueberry cake recipe as much as we do!
If you make this blueberry lemon cake, be sure to leave a comment below. Love to know how you enjoyed!
Blueberry Cake with Lemon
- 2 cups frozen blueberries (or fresh)
- 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)
- 8 ounces light cream cheese (softened, about a 250 gram package)
- 1 cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- Baking spray (to grease cake pan)
Lemon Icing Sugar Glaze
- 1 cup icing sugar
- 2 tablespoons lemon juice
- Lemon zest (garnish, optional)
- Place blueberries in a bowl and spoon 1 tablespoon of flour over them, stirring to coat. Set aside. Also, preheat oven to 325 degrees Fahrenheit.
- In a 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, stopping to scrape sides of bowl once or twice with a rubber spatula.
- Add vanilla extract and blend 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 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).
- Grease a 10-inch, non-stick fluted cake pan with baking spray. Scoop cake batter into 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 55 to 60 minutes or until a wooden skewer inserted in the centre of the cake comes out clean.
- Once baked, let the cake cool 30 minutes in the pan. Then, carefully release the cake from the pan, allowing it to cool completely on a cooling rack.
- Allow cake to FULLY cool before icing. Once cool, drizzle with icing sugar glaze and sprinkle over some lemon zest. Slice and 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. Thaw (wrapped) cake at room temperature when ready to enjoy. You can glaze after thawing if you like.
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.
- Ensure the cream cheese and butter are softened. It makes things super easy to blend to a creamy consistency.
- If you want more lemon oomph, add a teaspoon or so of lemon extract to the batter.
- As mentioned, the lemon icing sugar glaze is totally optional. A dusting of icing sugar would be lovely instead or you can enjoy the blueberry cake as is.
- I used frozen blueberries and didn’t allow them to completely thaw before adding to the batter. They were a lot easier to handle this way and didn’t break up or bleed as much into the cake batter.
- If you really want to go all out, enjoy with whipped cream or ice-cream.
- For more tips, see body of post above.
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.