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Easy Blueberry Cake with Whipped Lemon Frosting Recipe

Easy Blueberry Cake with Whipped Lemon Frosting

A tender butter cake filled with fresh blueberries, lemon zest, and a bright whipped lemon frosting. This simple dessert makes one 9-inch round or 8-inch square cake, serving about eight.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Blueberry Cake
  • 2 cups (240 g) All-purpose flour
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Fine salt
  • 1/2 cup (113 g) Unsalted butter, softened
  • 1 cup (200 g) Granulated sugar
  • 2 eggs Large eggs, room temperature
  • 1 teaspoon Vanilla extract
  • 1 lemon Finely grated lemon zest
  • 3/4 cup (180 ml) Milk
  • 1 1/2 cups (about 225 g) Fresh blueberries
  • 1 tablespoon All-purpose flour for tossing blueberries
Whipped Lemon Frosting
  • 1 cup (240 ml) Cold heavy whipping cream
  • 1/2 cup (60 g) Confectioners' sugar
  • 1 teaspoon Finely grated lemon zest
  • 1-2 tablespoons Fresh lemon juice
  • 1 teaspoon Vanilla extract

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan or an 8-inch square pan with parchment.
  2. Whisk the flour, baking powder, and salt together in a medium bowl.
  3. Beat the softened butter and granulated sugar for 2–3 minutes, until pale and fluffy. Add the eggs one at a time, then mix in the vanilla and lemon zest.
  4. Add the dry ingredients in three additions, alternating with the milk. Mix only until the batter is combined.
  5. Toss the blueberries with 1 tablespoon flour, then gently fold them into the batter.
  6. Spread the batter in the prepared pan and bake for 35–42 minutes, until the center springs back lightly and a toothpick comes out clean or with a few moist crumbs.
  7. Cool the cake in the pan for 10–15 minutes, transfer it to a rack, and cool completely.
  8. Whip the cold cream, confectioners' sugar, lemon zest, lemon juice, and vanilla to medium-stiff peaks. Spread over the completely cooled cake.

Notes

Tossing the blueberries with flour helps reduce sinking. If using frozen blueberries, add them frozen and expect approximately 5 extra minutes of baking. Do not frost a warm cake; chill the frosting and cake briefly if the kitchen is hot.