Moist Lemon Blueberry Brunch Cake with Cream Cheese Glaze
A moist and tender lemon blueberry brunch cake topped with a tangy cream cheese glaze, perfect for brunch or coffee breaks. This easy homemade cake balances sweet, tart, and buttery flavors with a fresh lemon zest and juicy blueberries.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 55-60 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1/2 cup (120ml) whole milk (can substitute almond or oat milk)
- Zest from 2 medium lemons
- 1 cup (150g) fresh blueberries
- For the cream cheese glaze:
- 4 oz (115g) cream cheese, softened
- 1 cup (120g) powdered sugar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan or line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- Using an electric mixer, beat softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Beat in eggs one at a time, mixing well after each addition.
- Stir in lemon zest evenly into the batter.
- Alternately add the flour mixture and milk to the butter mixture, starting and ending with the flour mixture. Mix gently after each addition without overmixing.
- Gently fold in fresh blueberries using a rubber spatula.
- Pour batter into prepared pan and smooth the top. Tap pan lightly to release air bubbles.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 35 minutes.
- Cool cake in pan for 15 minutes, then transfer to a wire rack to cool completely.
- Prepare glaze by beating together cream cheese, powdered sugar, lemon juice, and vanilla extract until smooth and creamy.
- Once cake is fully cooled, drizzle cream cheese glaze over the top and let set for about 15 minutes before serving.
Notes
Do not overmix the batter to avoid a dense cake. Use room temperature ingredients for better texture. Toss blueberries in flour before folding in to prevent sinking. Let the cake cool completely before glazing to prevent glaze from melting. For a lighter glaze, thin with a teaspoon or two of milk. Frozen blueberries can be used if thawed and drained well.
Nutrition
- Serving Size: 1 slice (1/10th of c
- Calories: 280
- Fat: 14
- Carbohydrates: 35
- Fiber: 1.5
- Protein: 4
Keywords: lemon blueberry cake, brunch cake, cream cheese glaze, easy cake recipe, moist cake, lemon zest, blueberry dessert