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Grandma's Secret: Easy Blueberry Cake with Zesty Lemon Frosting

This unbelievably easy blueberry cake recipe with a bright lemon cream cheese frosting is a guaranteed crowd-pleaser! Perfect for birthdays, potlucks, or a cozy night in.
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Cook Time 35 minutes
Course Dessert

Equipment

  • 9x13 inch baking pan
  • Medium bowl
  • Large bowl
  • Stand mixer or hand mixer
  • Wooden skewer

Ingredients
  

For the Cake:

  • 1.5 cups all-purpose flour I always use unbleached for a slightly richer flavor.
  • 1 tsp baking powder Make sure it's fresh for the best rise.
  • 0.5 tsp baking soda Another key to a light and fluffy cake!
  • 0.25 tsp salt Enhances all the other flavors.
  • 0.5 cups unsalted butter Room temperature is crucial for easy creaming.
  • 1 cup granulated sugar Sweetness and moisture for the perfect texture.
  • 2 large eggs Bind the ingredients and add richness.
  • 1 tsp vanilla extract A touch of classic flavor.
  • 1 cup buttermilk Adds tang and moisture; you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk.
  • 1 cup fresh or frozen blueberries Fresh are best if you have them, but frozen work perfectly too!

For the Lemon Cream Cheese Frosting:

  • 8 oz cream cheese Room temperature is key for a smooth frosting.
  • 0.5 cups unsalted butter Adds richness and creaminess.
  • 3 cups powdered sugar The sweetness that balances the tartness of the lemon.
  • 2 tbsp lemon juice Adds that bright, zesty flavor.
  • 1 tsp lemon zest For an extra burst of lemon flavor and aroma - don’t skip this!

Instructions
 

  • Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This prevents sticking and ensures easy removal.
  • Step 2: Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. This is a great step to get the kids involved!
  • Step 3: In a large bowl, cream together the softened butter and sugar until light and fluffy. I use my stand mixer for this, but a hand mixer works just as well.
  • Step 4: Beat in the eggs one at a time, then stir in the vanilla. Scrape down the sides of the bowl to make sure everything is well combined.
  • Step 5: In a separate bowl, gently whisk together the buttermilk and blueberries. Be gentle to avoid smashing the blueberries.
  • Step 6: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with dry ingredients. Mix until just combined. Don't overmix!
  • Step 7: Pour the batter into the prepared pan and spread evenly.
  • Step 8: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Every oven is different, so keep an eye on it!
  • Step 9: Let cool completely before frosting.
  • Step 10: Beat together the softened cream cheese and butter until smooth and creamy. This is where my stand mixer really shines!
  • Step 11: Gradually add the powdered sugar, beating until light and fluffy. Add it slowly to avoid a sugar cloud!
  • Step 12: Stir in the lemon juice and lemon zest. The zest adds a lovely pop of flavor and aroma.
  • Step 13: Frost the cooled cake evenly. Get creative with your frosting technique!

Notes

Feel free to get creative! Swap the blueberries for raspberries, blackberries, or even chopped strawberries. For a richer cake, use whole milk instead of buttermilk. If you don't have lemon, you can use orange zest and juice instead for a completely different flavor profile!
Keyword Blueberry Cake, Cream Cheese Frosting, Lemon Frosting