Go with a unique and fresh dessert with this lemon blueberry cream cake. The bottom of the cake is a cobbler style crust with a creamy, yet fluffy blueberry and lemon filling. Finish it off with some fresh whipped cream for one delightful sweet treat.
I know it’s not summer, but I just love a nice and rich blueberry dessert. Let’s be real, many of these blueberry desserts could double as a breakfast dish as well. I definitely enjoy a nice cup of coffee with a slice of coffee cake.
This lemon blueberry cream cake isn’t a classic cake in the sense that most of us are used to. It’s unique and will be a winner at any get together you take it to. It’s actually a great choice for brunches as well! It pairs well with a light green tea.
How Do You Make Lemon Blueberry Cake from Scratch?
- Prep – Preheat the oven to 350 degrees and line an 8×8 pan with parchment paper.
- Make the crust – Mix together the flour, sugar, lemon zest, lemon extract, and butter until combined. Set aside ¾ a cup.
- Bake – Press the mixture into the bottom of the prepared pan. Bake for 15-20 minutes.
- Make the filling – Beat the cream cheese until smooth. Beat in eggs one at a time. Add lemon juice, sugar, cream, and salt. Mix well. Add flour and mix again. Fold in blueberries, reserving half of a cup.
- Bake – Pour batter into the prepared crust and sprinkle the reserved blueberries and crust over the top. Bake for 50-60 minutes.
- Cool – Cool on a wire rack then chill for two hours. Serve and enjoy!
Top Tips and Recipe Variations
- Garnish ideas – I like serving slices of this lemon blueberry cream cake with a fresh dollop of whipped cream and fresh blueberries. However, you can always eat it as-is or add fruit preserves, honey, or maybe even a caramel drizzle.
- How do I tell if it’s done? – Gently insert a toothpick into the center of the cake. If it comes out clean, the cake is ready to be removed from the oven.
- Make it an orange blueberry cake – Swap out the lemon extract for orange extract, lemon juice for orange juice, and lemon zest for orange zest. Just a fun adjustment on the flavor train.
- Add some spices – If you want to kick up the flavor a notch with your cake, you can add in some spices. Cinnamon, nutmeg, or allspice would all be great choices to pair with blueberry flavoring.
- Use other berries – You can always swap out the blueberries for other berries of your choice. Some tasty substitutes are blackberries, raspberries, strawberries, etc. Cranberries wouldn’t be a bad choice, but I usually cook them down before adding them to a cake.
Does Blueberry Cake Need to Be Refrigerated?
Due to the specific ingredients used in most blueberry cakes (especially this one), it’s definitely a good idea to refrigerate it. It would only last about a day in a pantry typesetting. Placing the leftover cake in a sealed container will allow it to last up to 5 days in the fridge. Freezing it is also a great option if you want it to last up to 2 months.
Can I Add Frozen Blueberries to a Cake Mix?
You definitely can! Be careful that they don’t all settle to the bottom as they could potentially make the cake soggy after it finishes cooking. All in all, you shouldn’t have any issues adding frozen blueberries to a cake mix. You may have the blueberry color bleed over into the cake as they unfreeze. So, as long as you don’t mind that color, you should be good to go.
More Delicious Dessert Ideas…
- Double Chocolate Brownie Cookies
- Pink Pancakes
- White Chocolate Peanut Butter Popsicles
- Instant Pot Banana Split Cheesecake
Lemon Blueberry Cream Cake
- 1 cup unsalted butter melted
- 2 1/4 cups granulated sugar divided
- 1 tsp lemon extract
- 1 tbsp lemon zest
- 2 1/2 cups all-purpose flour divided
- 8 ounces cream cheese softened
- 3 large eggs
- 1 cup heavy cream
- 1 tbsp lemon juice
- 1/4 tsp salt
- 3 cups blueberries
- Preheat oven to 350 degrees. Line an 8 x 8 - inch baking dish with foil, allowing the ends to extend over the sides. Mix the melted butter, 1/4 cup granulated sugar, lemon extract, lemon zest, and 2 cups all-purpose flour until combined. Set aside ¾ c. of the mixture for the topping. Press the remaining mixture into the bottom of the pan.
- Bake for 15-20 minutes, until lightly browned. Using a mixer, beat cream cheese on high until creamy. Mix in eggs, one at a time until combined. Add 2 cups sugar, cream, lemon juice, and salt, mixing well. Add 1/2 cup flour and mix until combined.
- Gently fold in blueberries, reserving about ½ cup for the top. Pour the filling into the baked crust. Sprinkle the reserved blueberries across the top. Crumble the reserved crust mixture over the top of the filling. Bake on the center rack of the 350-degree oven for approximately 50-60 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack, then chill for at least 2 hours before cutting. Loosen sides by running a knife along the edges. Use the foil flaps to remove from the pan. Top it off with a dollop of whipped cream and fresh blueberries if desired. Refrigerate any leftovers.
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