Moist Blueberry Lemon Cake with Cream Cheese Frosting – A Zesty Delight That Melts in Your Mouth

Best served slightly chilled or at room temperature.

Store in the refrigerator in an airtight container for up to 4 days.

Can be frozen (unfrosted or frosted) for up to 1 month—wrap tightly before freezing.

Variations
Substitute blueberries with raspberries or blackberries for a fruity twist.

Make it into cupcakes: reduce baking time to 18–20 minutes.

Add a crumb topping before baking for extra texture.

FAQ
Can I use frozen blueberries?
Yes! Just don’t thaw them. Toss in flour before folding into the batter to prevent bleeding.

Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend and check your baking powder for gluten-free certification.

What if I don’t have cream cheese?
You can use a simple lemon glaze (powdered sugar + lemon juice) or whipped cream instead.

Would you like me to add a printable version or a lemon glaze option too?