Blueberry Cake Lemon Cream Cheese Frosting Recipe

Blueberry cake with lemon cream cheese frosting is a dessert that embodies pure sunshine and pure deliciousness. There’s something inherently joyous about the burst of sweet, juicy blueberries nestled within a tender, moist cake, especially when crowned with the vibrant tang of a creamy, dreamy frosting. This isn’t just any cake; it’s a celebration of simple, yet perfect, flavor pairings. People adore this combination because it strikes that exquisite balance – the subtle sweetness of the berries is perfectly complemented by the zesty citrus notes of the lemon cream cheese frosting. It’s a classic for a reason, offering a refreshing twist that feels both familiar and exciting. This blueberry cake with lemon cream cheese frosting is guaranteed to brighten any occasion, from a casual afternoon tea to a special gathering. Get ready to bake a little bit of heaven!

Blueberry Cake with Lemon Cream Cheese Frosting

There’s something undeniably special about a homemade cake, and when you combine the sweet, bursting flavor of blueberries with the zesty brightness of lemon cream cheese frosting, you create a truly irresistible treat. This recipe delivers a moist, tender blueberry cake that’s studded with more blueberries for an extra pop of flavor. The frosting is the perfect counterpoint – creamy, tangy, and utterly delicious. It’s the kind of cake that’s perfect for celebrations, a thoughtful gift, or simply because you deserve a little something sweet.

Let’s get started!

Ingredients:

• 170g unsalted butter, softened
• 400g white sugar
• 3 large eggs, room temperature
• 342g cake flour
• 8g baking powder
• 3g baking soda
• 3g salt
• 227g sour cream
• 198g blueberries, pureed and reduced to 181g (cooked with 60ml water)
• 54g vegetable oil (e.g. canola oil)
• Optional: pink coloring gel for enhancing blueberry color
• 66g whole blueberries, folded into the batter
• 339g unsalted butter, slightly softened
• 226g cream cheese (brick, softened)
• 57g lemon juice (adjust as needed)

For the Blueberry Cake:

The foundation of a great cake is in the preparation of its wet and dry ingredients. Begin extract by preheating your oven to 175°C (350°F). Grease and flour two 20cm (8-inch) round cake pans. You can also line the bottoms with parchment paper for extra insurance against sticking. This step is crucial for easy release of your beautiful cake layers.

1. In a large mixing bowl, cream together the softened 170g unsalted butter and 400g white sugar until the mixture is light and fluffy. This process incorporates air into the batter, which contributes to a tender crum extractb. This might take 3-5 minutes with an electric mixer. Next, beat in the 3 large eggs, one at a time, ensuring each egg is fully incorporated before adding the next. The eggs should be at room temperature to emulsify better with the butter and sugar mixture, preventing the batter from looking curdled.

2. In a separate medium bowl, whisk together the 342g cake flour, 8g baking powder, 3g baking soda, and 3g salt. Sifting these dry ingredients can help remove lumps and aerate them further, leading to a lighter cake.

3. In a small bowl, combine the 227g sour cream, the prepared 181g pureed and reduced blueberries (you can add a tiny drop of pink coloring gel at this stage if you wish to intensify the pretty purple hue of the cake), and the 54g vegetable oil. Whisk these wet ingredients together until well combined. The sour cream adds moisture and richness, while the oil contributes to the cake’s tenderness and keeps it moist for longer.

4. Now, we’ll alternate adding the dry ingredients and the blueberry-sour cream mixture to the butter and sugar base. Start by adding about one-third of the dry ingredients to the wet ingredients and mix on low speed until just combined. Then, add half of the blueberry-sour cream mixture and mix until just incorporated. Repeat this process, alternating between dry and wet ingredients, ending with the dry ingredients. Be careful not to overmix; overmixing can develop the gluten in the flour too much, resulting in a tough cake. Once everything is just combined, gently fold in the 66g whole blueberries. This ensures they are distributed throughout the batter without being broken.

5. Divide the batter evenly between your prepared cake pans. Smooth the tops with a spatula. Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for about 10-15 minutes before inverting them onto a wire rack to cool completely. Ensuring the cakes are fully cooled before frosting is paramount; a warm cake will melt your frosting into a delicious, albeit messy, puddle.

For the Lemon Cream Cheese Frosting:

This frosting is the perfect zesty complement to the sweet blueberries.

1. In a large bowl, beat the 339g slightly softened unsalted butter and 226g softened brick cream cheese together until smooth and creamy. Make sure your butter and cream cheese are at a similar softened consistency to ensure they blend well. This can take a few minutes with an electric mixer.

2. Gradually add the 57g lemon juice, mixing on low speed until it’s fully incorporated. You can taste the frosting at this point and add a little more lemon juice if you prefer a tangier flavor. If the frosting seems too thin, you can add a tablespoon or two of powdered sugar (not listed in the origin extractal ingredients but a common frosting addition if needed for consistency) and beat until it reaches your desired spreading consistency.

Once both the cake layers and the frosting are completely cool, it’s time to assemble your masterpiece! Apply a generous layer of the lemon cream cheese frosting between the layers, on the top, and around the sides of the cake. You can create swirls and peaks with your spatula for a beautiful rustic finish, or smooth it for a more polished look.

Enjoy every delightful bite of your homemade Blueberry Cake with Lemon Cream Cheese Frosting! It’s a testament to simple, fresh flavors and a lot of love.

Conclusion:

There you have it – a truly delightful Blueberry Cake with Lemon Cream Cheese Frosting that’s perfect for any occasion! The moist, tender crum extractb of the cake, bursting with juicy blueberries, is beautifully complemented by the bright, zesty tang of the lemon cream cheese frosting. This recipe is a winner because it strikes a wonderful balance of sweet and tart, making it incredibly satisfying without being overwhelming. It’s surprisingly easy to make, and the visual appeal with those pops of blue from the berries makes it a showstopper.

I love serving this cake slightly chilled, perhaps with a cup of tea or coffee. It’s also fantastic for picnics, birthdays, or simply as a special treat to brighten your day. Don’t be afraid to get creative with variations! You could fold in a handful of chopped almonds for a nutty crunch, or add a touch of lavender extract to the cake batter for an unexpected floral note. Regardless of how you make it, I strongly encourage you to try this Blueberry Cake with Lemon Cream Cheese Frosting. I’m confident you’ll fall in love with its comforting flavors and elegant presentation.

Frequently Asked Questions:

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work wonderfully in this recipe. Just be sure to toss them in a tablespoon of flour before adding them to the batter to help prevent them from sinking to the bottom. You don’t need to thaw them first.

How should I store leftover cake?

Store any leftover Blueberry Cake with Lemon Cream Cheese Frosting in an airtight container in the refrigerator. The cream cheese frosting is best kept chilled. It should stay delicious for up to 3-4 days.

Can I make this cake ahead of time?

Yes, you can! The cake layers can be baked a day in advance and stored at room temperature, wrapped tightly in plastic wrap. The frosting can also be made a day ahead and refrigerated. Frost the cooled cake when you are ready to serve it, or within a few hours of serving for the best texture.

Blueberry Cake with Lemon Cream Cheese Frosting

A moist and tender blueberry cake topped with a bright and tangy lemon cream cheese frosting.

Prep Time
30 Minutes

Cook Time
35 Minutes

Total Time
5 Minutes

Servings
12 servings

Ingredients

• 170g unsalted butter, softened
• 400g white sugar
• 3 large eggs, room temperature
• 342g cake flour
• 8g baking powder
• 3g baking soda
• 3g salt
• 227g sour cream
• 181g pureed and reduced blueberries (cooked with 60ml water)
• 54g vegetable oil
• 66g whole blueberries
• 339g unsalted butter, slightly softened
• 226g cream cheese, softened
• 57g lemon juice

Instructions

1. Step 1
   Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Step 2
   In a large bowl, cream together 170g softened unsalted butter and 400g white sugar until light and fluffy.
3. Step 3
   Beat in 3 large eggs one at a time, then stir in 181g pureed and reduced blueberries and 54g vegetable oil.
4. Step 4
   In a separate bowl, whisk together 342g cake flour, 8g baking powder, 3g baking soda, and 3g salt.
5. Step 5
   Gradually add the dry ingredients to the wet ingredients, alternating with 227g sour cream, beginning and ending with dry ingredients. Mix until just combined.
6. Step 6
   Gently fold in 66g whole blueberries.
7. Step 7
   Divide batter evenly between prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Step 8
   Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
9. Step 9
   For the frosting, beat 339g slightly softened unsalted butter and 226g softened cream cheese until smooth.
10. Step 10
    Beat in 57g lemon juice until well combined. Frost the cooled cake layers.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.