Blueberry Cake with Lemon Cream Cheese Frosting Recipe
If you adore the fresh burst of summer fruit coupled with a tangy, luscious frosting, then you’re going to love this Blueberry Cake with Lemon Cream Cheese Frosting. Imagine moist layers infused with vibrant blueberry puree and studded with whole berries, all wrapped in a velvety lemon cream cheese buttercream that brightens every bite. This cake isn’t just a dessert; it’s a celebration of flavors and textures that feels like a warm hug from a good friend. Whether you’re baking for a special occasion or simply craving something extraordinary, this recipe delivers flavor and cheer in every slice.
Ingredients You’ll Need
Getting ready to make this Blueberry Cake with Lemon Cream Cheese Frosting? The ingredients are straightforward and carefully chosen to combine into a cake that’s tender, flavorful, and perfectly balanced. Each component plays an essential role, from the tangy sour cream enhancing moisture to the lemon zest adding a lively brightness to the frosting.
- Unsalted butter (for cake and frosting): Softened butter provides richness and a creamy texture in both the cake batter and frosting.
- White sugar: Sweetness that balances the tart blueberries and lemon, creamed with butter for a fluffy crumb.
- Eggs: Room temperature eggs help create structure and stability in the cake layers.
- Cake flour: Its fine texture keeps the cake tender and light; you can easily substitute with all-purpose flour plus cornstarch.
- Baking powder and baking soda: Both leaveners give the cake a perfect rise and tender crumb.
- Salt: Enhances all the sweet and citrusy flavors beautifully.
- Sour cream: Keeps the cake moist while adding a subtle tang that complements the blueberries.
- Blueberries: Used both pureed and whole to deliver bursts of fruity flavor and that gorgeous, natural berry color.
- Vegetable oil: Adds moisture without overpowering the delicate cake flavors.
- Pink coloring gel (optional): Just a touch to make the blueberry hue pop even more vividly.
- Cream cheese: Unsurprisingly critical for the icing’s tangy smoothness.
- Lemon juice and zest: Provide the bright, sunny flavor that takes the cream cheese frosting to the next level.
- Powdered sugar: For a velvety, perfectly sweetened frosting texture.
- Milk (optional): To adjust the frosting consistency if needed for spreading or piping.
How to Make Blueberry Cake with Lemon Cream Cheese Frosting
Step 1: Prepare the Blueberry Puree
Start by pureeing 1 ½ cups of fresh or thawed blueberries. Heat the puree gently with ¼ cup water until it reduces to ¾ cup, concentrating the berry flavor and intensifying the color. Set it aside to cool completely. This step is critical for infusing a deep, natural blueberry taste into your cake layers.
Step 2: Preheat and Prep Your Pans
Preheat your oven to 350 degrees Fahrenheit and grease and flour three 8-inch round cake pans. Properly prepared pans help your cakes bake evenly and turn out with perfect edges, ready for stacking and frosting.
Step 3: Combine Your Dry Ingredients
In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt until fully blended. This ensures your leaveners are evenly distributed, helping the cake rise beautifully without any bitter pockets of baking soda.
Step 4: Mix Sour Cream, Blueberry Puree, and Oil
In another bowl, blend the cooled blueberry puree with sour cream and vegetable oil. This mixture adds moisture and flavor that will make the cake tender and rich without being heavy.
Step 5: Cream Butter and Sugar
Using a mixer, beat the softened butter until creamy. Gradually add sugar and continue beating on medium speed for 3 to 5 minutes until the mixture lightens in color and becomes fluffy. This crucial step incorporates air to create a soft crumb.
Step 6: Incorporate Eggs
Add the eggs one at a time, mixing until each is fully incorporated. This gradual addition helps maintain a smooth batter and ensures the eggs are evenly distributed for proper structure.
Step 7: Alternate Adding Dry and Wet Ingredients
Add the flour mixture and sour cream-blueberry mixture alternately to the batter, starting and ending with the dry ingredients. Mix gently at medium speed, just enough to combine. This alternating technique yields a tender but stable cake batter.
Step 8: Add Optional Pink Coloring and Blueberries
Now’s the time to add a small amount of pink coloring gel if you want to make the blueberry color pop more vibrantly. Then gently fold in the whole blueberries to distribute them while preserving their shape so every slice gets juicy pops of berry goodness.
Step 9: Bake Until Perfect
Divide your batter evenly among the three cake pans and bake at 350 degrees for 22 to 25 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs attached. Watch closely, as oven temperatures vary.
Step 10: Cool and Remove from Pans
Allow the cakes to cool in their pans for 5 to 10 minutes before turning them out onto wire racks to cool completely. Cool layers are essential before frosting to prevent melting and sliding.
Step 11: Make the Lemon Cream Cheese Frosting
Beat the softened butter until smooth, then add softened cream cheese in pieces, mixing gently until creamy and homogenous. Gradually blend in sifted powdered sugar, lemon juice, and lemon zest. Be careful not to overmix or the frosting could become too soft; if that happens, chill it briefly to firm up.
How to Serve Blueberry Cake with Lemon Cream Cheese Frosting
Garnishes
Fresh blueberries scattered on top or bright lemon zest curls add a beautiful, fresh touch. A light dusting of powdered sugar or some edible flowers can also make each slice feel like a special treat. Garnishes don’t just elevate the look—they add inviting aroma and a final burst of flavor.
Side Dishes
Pair this cake with a dollop of whipped cream or a scoop of vanilla bean ice cream for a truly indulgent experience. Fresh fruit salad with citrus segments or a light green salad with a honey vinaigrette makes a lovely, balanced accompaniment for a spring or summer gathering.
Creative Ways to Present
Serve your Blueberry Cake with Lemon Cream Cheese Frosting on a rustic wooden platter for a charming, cozy vibe or a sleek white cake stand for a modern look. Try layering cupcakes or sheet cake versions for larger crowds, or even turn it into a trifle with layers of cake, frosting, and fresh blueberries for an eye-catching dessert.
Make Ahead and Storage
Storing Leftovers
This cake keeps beautifully for 3 to 4 days in an airtight container in the refrigerator. The frosting helps seal in moisture, so leftovers stay soft and flavorful without drying out. Make sure to bring slices to room temperature before serving for the best texture.
Freezing
You can freeze both unfrosted cake layers and the finished cake. To freeze layers, wrap tightly in plastic wrap followed by foil and store for up to 3 months. Thaw in the refrigerator overnight. For a frosted cake, freeze uncovered just long enough to harden the frosting, then wrap well — this prevents condensation from ruining the texture.
Reheating
Warm slices gently in the microwave for 15 to 20 seconds to revive softness and release the lovely blueberry aroma. Avoid overheating to keep the frosting stable and prevent it from melting too much.
FAQs
Can I use frozen blueberries for this recipe?
Absolutely! Just make sure to thaw them fully before pureeing, and drain any excess liquid if needed to avoid making the batter too thin.
What can I substitute for cake flour?
If you don’t have cake flour, use all-purpose flour but remove 2 tablespoons per cup and replace with 2 tablespoons cornstarch. Whisk well to blend. This mimics the lighter texture that cake flour provides.
Is the pink coloring gel necessary?
No, it’s completely optional. It’s used to brighten the natural blueberry color but won’t affect flavor. Feel free to skip it or use a small amount if you want a visual boost.
How do I keep the lemon cream cheese frosting from getting too soft?
Avoid overmixing the frosting once the sugar and lemon are incorporated. If it becomes too soft, place it in the fridge for 10-15 minutes to firm up before frosting your cake.
Can I make the cake layers in advance?
Yes! You can bake the layers a day or two ahead, wrap them tightly, and store in the refrigerator. Let them reach room temperature before frosting for the best results.
Final Thoughts
There’s something incredibly satisfying about making and sharing this Blueberry Cake with Lemon Cream Cheese Frosting, whether it’s for a special celebration or a wonderful weekend treat. The way that tender, fruity cake pairs with zesty, creamy frosting is truly magical. I can’t wait for you to experience the joy this cake brings—baking it will be one of those moments you’ll look back on with a smile. So go ahead, give this recipe a try and treat yourself and your loved ones to a slice of summer happiness.
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Blueberry Cake with Lemon Cream Cheese Frosting Recipe
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful Blueberry Cake featuring a moist, tender crumb infused with pureed blueberries and studded with fresh berries, topped with a tangy and creamy Lemon Cream Cheese Frosting. This cake offers a perfect balance of sweet and tart flavors, perfect for celebrations or a special dessert.
Ingredients
For the Blueberry Cake
- 1 ½ sticks unsalted butter, softened (170g)
- 2 cups white sugar (400g)
- 3 large eggs, room temperature
- 3 cups cake flour (342g) (or substitute with 3 cups all-purpose flour minus 6 tablespoons replaced with cornstarch)
- 2 teaspoons baking powder (8g)
- ½ teaspoon baking soda (3g)
- ½ teaspoon salt (3g)
- 1 cup sour cream (227g)
- 1 ½ cups blueberries, pureed and reduced to ¾ cup (181g)
- ¼ cup vegetable oil (canola oil) (54g)
- Pink Coloring Gel – optional
- ½ cup whole blueberries (66g)
For the Lemon Cream Cheese Buttercream
- 3 sticks unsalted butter, slightly softened (339g)
- 8 oz cream cheese, softened (226g)
- ¼ cup lemon juice (approx. 1 lemon) (57g)
- Zest of 1 lemon
- 7 ½ cups powdered sugar, sifted (863g)
- Milk, as needed to thin consistency (optional)
Instructions
- Prepare the Blueberries: Measure out 1 ½ cups blueberries. If frozen, thaw before pureeing. Puree the blueberries in a blender and cook with ¼ cup water over medium heat until reduced to ¾ cup. Add water if reduced too much. Cool the puree completely.
- Preheat and Prepare Pans: Preheat oven to 350°F (175°C). Grease and flour three 8-inch by 2-inch round cake pans.
- Mix Dry Ingredients: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt for 30 seconds. Set aside.
- Mix Wet Ingredients: In another bowl, combine sour cream, cooled blueberry puree, and vegetable oil. Mix with a fork to blend, then set aside.
- Cream Butter and Sugar: In the mixer bowl, beat softened butter until smooth. Gradually add sugar and beat on medium speed for 3-5 minutes until light and fluffy. For hand mixers, mix a bit longer.
- Add Eggs: Add eggs one at a time, mixing until each is fully incorporated and no yolk color remains.
- Combine Mixtures: Add flour mixture and sour cream mixture alternately to the butter mixture, starting and ending with the flour mixture (3 additions flour, 2 additions wet). Mix on medium speed until just combined.
- Add Color and Blueberries: Add a small amount of pink coloring gel if desired. Fold in the ½ cup whole blueberries gently.
- Bake: Divide batter evenly into prepared pans. Bake at 350°F for 22-25 minutes or until a toothpick inserted into the center comes out clean or with a few crumbs.
- Cool: Let cakes cool in pans for 5-10 minutes, then turn out onto wire racks to cool completely before frosting.
- Prepare Frosting – Cream Butter: Beat softened butter in mixer until smooth.
- Add Cream Cheese: Add softened cream cheese pieces and beat until well combined and smooth.
- Add Sugar and Lemon: Gradually add sifted powdered sugar, lemon juice, and lemon zest. Mix until combined but do not overmix to avoid softening too much. If too soft, refrigerate 10 minutes to firm up.
- Assemble and Frost: Once cakes are completely cool, frost between layers and over the top and sides using the lemon cream cheese buttercream.
Notes
- Substitution for Cake Flour: For each cup of cake flour, replace 2 tablespoons of all-purpose flour with 2 tablespoons cornstarch. For this recipe, measure 3 cups all-purpose flour, remove 6 tablespoons, and replace with 6 tablespoons cornstarch. Whisk well.
- Puree the blueberries ahead of time and refrigerate to save preparation time.
- Pink coloring gel is optional and used to enhance the blue color of the berries.
- This recipe yields approximately 7 ½ cups of cake batter and about 5 cups of frosting.
- Baking times may vary by oven; monitor the cake closely as it approaches doneness.
- If frosting becomes too soft, chill it briefly to regain frosting consistency.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake with frosting)
- Calories: 460
- Sugar: 42g
- Sodium: 210mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 57g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 95mg
Keywords: blueberry cake, lemon cream cheese frosting, berry cake, homemade cake, lemon frosting, summer dessert, easy cake recipe
