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

Scale

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