This Blueberry Cake with Lemon Cream Cheese Buttercream is a dreamy dessert that brings together rich blueberry flavor and zesty lemon frosting.

Featuring a tender crumb, vibrant color, and creamy finish, it’s perfect for spring celebrations, birthdays, or anytime you want to impress.

Why You’ll Love This Recipe

Bursting with blueberry flavor – Fresh puree + whole berries folded in

Soft, moist texture – Sour cream and oil keep the crumb tender

Zesty lemon frosting – The perfect tart-sweet contrast

Make-ahead friendly – Blueberry puree can be prepped in advance

Bakery-style finish – Gorgeous layers and bold flavor

What You’ll Need (Ingredient Highlights)

Blueberries – Pureed and reduced, plus fresh ones folded in

Sour cream – For richness and a moist cake texture

Cake flour – Keeps the crumb soft and delicate

Butter, sugar, and eggs – Classic cake base ingredients

Lemon juice and zest – Brighten up the frosting beautifully

Cream cheese – For a rich and tangy buttercream

Pro Tips Before You Start

Use ripe, fresh blueberries or thawed frozen ones for the puree

Cook the blueberry puree first – Allow time for cooling

Use room-temperature ingredients for smoother mixing

Don’t skip sifting the powdered sugar – Smooth buttercream guaranteed

Alternate flour and wet ingredients for even mixing

Use pink food gel to enhance purple hues without thinning batter

How to Make Blueberry Cake with Lemon Cream Cheese Frosting

Step 1: Prepare Blueberry Puree

Blend 1½ cups blueberries (198g).

In a saucepan, combine with ¼ cup water.

Simmer over medium-high heat until reduced to ¾ cup (181g).

If over-reduced, add a little water. Cool completely.

Step 2: Prep the Cake Pans

Preheat oven to 350°F (175°C).

Grease and flour three 8-inch round cake pans.

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together: 3 cups cake flour (342g), 2 tsp baking powder (8g), ½ tsp baking soda (3g), ½ tsp salt (3g)

Step 4: Mix the Wet Ingredients

In another bowl, combine: 1 cup sour cream (227g), ¾ cup blueberry reduction (181g), ¼ cup vegetable oil (54g)

Step 5: Cream Butter and Sugar

In a large bowl, beat 1½ sticks unsalted butter (170g) until smooth.

Gradually add 2 cups white sugar (400g) and beat for 3–5 minutes until fluffy.

Step 6: Add Eggs
Add 3 large eggs, one at a time, mixing well after each addition.

Step 7: Combine Wet and Dry

Add the flour mixture and sour cream mixture alternately, beginning and ending with the flour mixture (3 dry, 2 wet).

Mix just until smooth. Optional: Add pink coloring gel to brighten color.

Step 8: Fold in Whole Blueberries

Gently fold in ½ cup whole blueberries (66g) using a spatula.

Step 9: Bake the Cakes

Divide batter between prepared pans and bake for 22–25 minutes or until a toothpick inserted in the center comes out with moist crumbs.

Cool in pans 5–10 minutes, then turn out to cool completely.

Make the Lemon Cream Cheese Buttercream

Step 1: Cream Butter and Cream Cheese
Beat 3 sticks unsalted butter (339g) and 8 oz brick-style cream cheese (226g) until smooth.

Step 2: Add Lemon Flavor
Add ¼ cup lemon juice (57g) and the zest of 1 lemon. Mix to combine.

Step 3: Add Powdered Sugar
Gradually add 7½ cups sifted powdered sugar (863g) and beat until light and fluffy.

Add a splash of milk if needed to adjust the consistency.

Serving Ideas

Top with fresh blueberries and candied lemon slices

Garnish with edible flowers or mint for elegance

Serve chilled or at room temp with tea or lemonade

Variations / Substitutions

Use raspberries or blackberries in place of blueberries

Substitute Greek yogurt for sour cream

Add a layer of lemon curd between cake layers

Storage & Make-Ahead Tips

Refrigerate frosted cake up to 4 days in an airtight container

Freeze cake layers (unfrosted) up to 2 months

Bring to room temperature before serving

FAQs

Can I use frozen blueberries?
Yes, just thaw them before blending.

Do I need pink food gel?
No, it’s optional—it enhances the color for presentation.

Can I make this as cupcakes?
Absolutely! Bake 18–22 minutes at 350°F.

Can I use all-purpose flour?
Yes—substitute with 2¾ cups all-purpose flour + ¼ cup cornstarch.

Final Thoughts

This Blueberry Cake with Lemon Cream Cheese Buttercream is a celebration of fruity flavor and buttery richness.

Whether it’s a birthday, brunch, or shower, this showstopping cake delivers beauty and taste in every bite.