Lemon Blueberry Cake with Whipped Cream Cheese Frosting

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You are in for a treat!

Lemon Blueberry Cake

This blueberry lemon cake starts with a moist, tender lemon cake filled with lemon zest and fresh lemon juices. The cake is then filled a sweet blueberry compote and lightly whipped cream cheese frosting perfect for spring or summer entertaining. 

Now that it’s the (un)official start of summer, I am celebrating with a layer cake filled with juicy berries.

I am not going to lie, I love baking regardless of the season and heat. I bake pies, cheesecakes, and cakes all year round. Don’t get me wrong, I love me some no-bake desserts but nothing beats a soft, moist, and crumbly cake. 

Since I was on a lemon binge for most of the spring (hello lemon creme brulee!), I decided to ease into summer with a sweet berry-inspired cake and nothing goes better with berries than lemons. Lemons always bring out the flavors in juicy berries which makes them very compatible.

For this lemon blueberry cake, I started with my favorite lemon cake recipe which I filled with homemade blueberry lemon compote. I decided to frost the cake with cream cheese frosting as the tangy flavor would be a great addition to an already sweet and tart flavor combination. All the flavors blend together great in this cake. 

Feel free to decorate this summer cake any way you choose. I went with a naked cake topped with fresh blueberries and powdered sugar. You could top this with fresh flowers for a backyard barbecue or frost completely and pipe decorations for a more formal event.

Either way, the cake will taste the same; an amazing soft lemon cake with sweet blueberries and tangy cream cheese in every bite. 

I hope you are getting started with your summer! 

Lemon Blueberry Cake Ingredients

• some whole milk
• a few eggs
• pure vanilla extract & lemon extract
• cake flour
• granulated sugar
• baking powder
• kosher salt
• a lemon & lemon juice
• unsalted butter
• fresh blueberries
• cream cheese
• heavy whipping cream
• confectioner’s sugar

How to Make Lemon Blueberry Cake

Begin by making the cake layers.

1. Preheat oven to 350 degrees F. Line three 6-inch cake pans with parchment paper. Grease parchment paper. (You can alternatively use two 8-inch round cake pans)
2. Whisk together a third cup of the milk, egg, egg whites, lemon, and vanilla extracts.
3. Sift the cake flour in the bowl of an electric mixer fitted with the paddle attachment (Or a medium bowl if using a hand mixer). Add the sugar, baking powder, salt, and lemon zest to the sifted flour. Stir together at low speed for 1 minute, until combined.
4. Add the butter one piece at a time and blend at low speed for 1-2 minutes or until the flour mixture resembles wet sand. Then add the remaining milk, and mix on low speed until moistened. Increase speed to medium and mix for 1½ minutes. Be careful not to over-mix. Scrape the sides of the bowl as needed.
5. Add the egg/milk/extract mixture in 3 separate batches mixing on medium speed after each addition until combined.
6. Divide the batter evenly into the prepared cake pans and bake in the center of the oven for 20-25 minutes or until a cake tester comes out clean when inserted in the center of a cupcake.
7. Let cakes cool completely before frosting.

Make the Blueberry Compote

1. Combine all the ingredients for the compote in a medium saucepan set over medium-low heat.
2. Cook until berries break down and juices start to thicken up. About 10-15 minutes, stirring occasionally.
3. Remove from heat and transfer the berry mixture to a heat-safe bowl and let cool completely.

Make the Lemon Whipped Cream Cheese Frosting

1. Whip cream cheese for 2-3 minutes on medium speed using the whisk attachment of an electric mixer until creamy.
2. Add the rest of the ingredients and mix on low speed for 1 minute. Then increase speed to medium and whisk until soft peaks form. The frosting will be light and fluffy. Do not over-mix.

Assemble the Cake

1. Place one layer of cake on a cake plate. Evenly spread about 1 cup of the frosting over the cake surface. Top with half of the blueberry compote. spread evenly.
2. Repeat with the other cake layers. Finally, place the last layer on top and frost the cake with the remaining frosting. You can decorate as desired.

How to Store Lemon Blueberry Cake

Store this cake in an airtight container in your refrigerator for up to 7 days.

Can you Freeze Lemon Blueberry Cake?

Yes, you can freeze lemon blueberry cake for up to 3 months. Unthaw the cake at room temperature.

Can I use Frozen Blueberries?

Yes, you can use frozen blueberries to make the compote. Fresh is preferred but the compote can be made with frozen blueberries. 

More Layered Cake Recipes

• Vanilla Bean Cake
• Blackberry Layer Cake
• Coconut Blueberry Layer Cake
• Chocolate Cake
• Meyer Lemon Coconut Cake

What do you think of this delicious cake recipe? What would you serve with a slice of this cake? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Lemon Blueberry Cake Recipe

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Yield: 1 6-inch layer cake

Lemon Blueberry Cake

This blueberry lemon cake starts with a moist, tender lemon cake filled with lemon zest and fresh lemon juices. The cake is then filled with a sweet blueberry compote and lightly whipped cream cheese frosting perfect for spring or summer entertaining. 

Prep Time 1 hour 30 minutes

Cook Time 25 minutes

Total Time 1 hour 55 minutes

Ingredients

For the Cake:

• 1 cup whole milk, room temperature
• 1 whole egg, room temperature
• 4 large egg whites, room temperature
• 2 teaspoons pure vanilla extract
• 1 teaspoon lemon extract
• 2 ½ cups cake flour, sifted
• 1 ½ cups granulated sugar
• 1 ¼ tablespoons baking powder
• ¾ teaspoon kosher salt
• zest of 1 lemon
• 1 ½ sticks unsalted butter, at room temperature and cut into cubes

For Blueberry Compote:

• 1 cup fresh blueberries
• 1 tablespoon lemon juice
• 1/4 cup granulated sugar

For the Frosting:

• 4 ounces cream cheese, softened at room temperature
• 2 cups heavy whipping cream, cold
• 1/2 cup confectioner's sugar
• 1 teaspoon lemon extract
• Zest of one lemon

Instructions

For Cakes:

1. Preheat oven to 350 degrees F. Line three 6-inch cake pans with parchment paper. Grease parchment paper. (You can alternatively use two 8-inch round cake pans)
2. Whisk together a third cup of the milk, egg, egg whites, lemon, and vanilla extracts.
3. Sift the cake flour in the bowl of an electric mixer fitted with the paddle attachment (Or a medium bowl if using a hand mixer). Add in the sugar, baking powder, salt, and lemon zest to the sifted flour. Stir together at low speed for 1 minute, until combined.
4. Add the butter one piece at a time and blend at low speed for 1-2 minutes or until the flour mixture resembles wet sand. Then add the remaining milk, and mix on low speed until moistened. Increase speed to medium and mix for 1½ minute. Be careful not to over mix. Scrape the sides of the bowl as needed.
5. Add the egg/milk/extract mixture in 3 separate batches mixing on medium speed after each addition until combined.
6. Divide the batter evenly into the prepared cake pans and bake in the center of the oven for 20-25 minutes or until a cake tester comes out clean when inserted in the center of a cupcake.
7. Let cakes cool completely before frosting.

Blueberry Compote

1. Combine all the ingredients for the compote in a medium saucepan set over medium-low heat.
2. Cook until berries break down and juices start to thicken up. About 10-15 minutes, stirring occasionally.
3. Remove from heat and transfer berry mixture to a heat-safe bowl and let cool completely.

Lemon Whipped Cream Cheese Frosting

1. Whip cream cheese for 2-3 minutes on medium speed using the whisk attachment of an electric mixer until creamy.
2. Add the rest of the ingredients and mix on low speed for 1 minute. Then increase speed to medium and whisk until soft peaks form. The frosting will be light and fluffy. Do not over-mix.

Assembly:

1. Place one layer of cake on a cake plate. Evenly spread about 1 cup of the frosting over the cake surface. Top with half of the blueberry compote. spread evenly.
2. Repeat with the other cake layers. Finally place the last layer on top and frost the cake with the remaining frosting. You can decorate as desired.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Fat Daddio's Anodized Aluminum Round Cake Pan, 6 Inches by 2 Inches
• 
  KitchenAid Artisan Tilt-Head Stand Mixer
• 
  Pyrex Glass Mixing Bowl Set (3-Piece)

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 815Total Fat: 46gSaturated Fat: 28gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 153mgSodium: 462mgCarbohydrates: 94gFiber: 2gSugar: 57gProtein: 10g

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