Name: Blueberry Cake with Lemon Cream Cheese Frosting
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 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

Blueberry cake with lemon cream cheese frosting is a dessert that truly sings. It’s the kind of treat that evokes sunshine, lazy afternoons, and pure unadulterated joy. Who can resist the tender crum extractb of a cake studded with plump, bursting blueberries, each bite a miniature explosion of sweet-tart goodness? And then, that frosting! The creamy, tangy embrace of lemon cream cheese frosting is the perfect counterpoint to the vibrant fruit. It’s a classic pairing for a reason – the zesty brightness of the lemon cuts through the sweetness of the cake and the richness of the cream cheese, creating a flavor profile that is both sophisticated and utterly comforting. This blueberry cake with lemon cream cheese frosting is more than just a dessert; it’s an experience, a celebration in every slice. I can’t wait to share my recipe with you!

Blueberry Cake with Lemon Cream Cheese Frosting

There’s something incredibly comforting and celebratory about a homemade cake, and this Blueberry Cake with Lemon Cream Cheese Frosting is a true showstopper. The cake itself is wonderfully moist and bursting with the sweet-tart flavor of blueberries, perfectly complemented by the bright, zesty tang of a classic cream cheese frosting. This recipe is designed to be approachable, even for novice bakers, and the results are always impressive. The vibrant blue hues of the cake, intensified by a touch of optional coloring, make it a feast for the eyes as well as the palate.

Let’s get baking!

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)

The Cake: A Symphony of Blueberry Goodness

This cake starts with a rich, buttery base, enhanced by the subtle moisture and tang of sour cream. The key to that incredible blueberry flavor is the pureed and reduced blueberries. This process concentrates their natural sugars and intensifies their color, ensuring a beautiful hue and a robust taste throughout the cake. We’ll also be folding in some whole blueberries at the end, which will create delightful little pockets of berry goodness in every bite.

The Frosting: A Zesty Dream

The lemon cream cheese frosting is the perfect counterpoint to the sweet blueberry cake. The cream cheese provides a luxurious, creamy texture, while the fresh lemon juice cuts through the richness with a bright, citrusy zing. This frosting is wonderfully adaptable; you can adjust the amount of lemon juice to your personal preference for tartness.

Getting Started: Preparation is Key

Before you begin extract mixing, it’s crucial to have all your ingredients prepped and ready. This not only makes the process smoother but also ensures that your ingredients incorporate correctly. Make sure your butter and cream cheese are at the proper temperatures – softened but not melted. Room temperature eggs emulsify better into the batter, creating a lighter texture.

Instructions:

Prepare the Blueberry Puree: In a small saucepan, combine 198g of fresh or frozen blueberries with 60ml of water. Cook over medium heat, stirring occasionally, until the blueberries have burst and softened, about 5-7 minutes. Remove from heat and carefully puree the mixture using an immersion blender or by transferring it to a regular blender (be cautious as it will be hot). If using a regular blender, allow the mixture to cool slightly before blending. Return the pureed blueberries to the saucepan and simmer over low heat, stirring frequently, until the mixture has reduced to approximately 181g. This concentrates the flavor and removes excess moisture. If you wish to enhance the color of your cake, stir in a tiny amount of pink coloring gel at this stage until you achieve your desired vibrant blue. Set aside to cool completely.

Cream the Butter and Sugar: In a large mixing bowl, cream together 170g of softened unsalted butter and 400g of white sugar using an electric mixer on medium-high speed. Beat until the mixture is light, fluffy, and pnon-alcoholic ale in color, which should take about 3-5 minutes. This step is crucial for incorporating air into the batter, contributing to the cake’s tender crum extractb. Scrape down the sides and bottom of the bowl periodically to ensure everything is evenly mixed.

Incorporate Eggs and Oil: Add the 3 large eggs, one at a time, beating well after each addition until fully incorporated. Don’t rush this step; allowing each egg to emulsify properly will prevent the batter from becoming oily. Next, gradually add the 54g of vegetable oil while the mixer is on low speed. Continue mixing until just combined. The addition of oil helps to keep the cake incredibly moist.

Combine Dry Ingredients: In a separate medium bowl, whisk together 342g of cake flour, 8g of baking powder, 3g of baking soda, and 3g of salt. Whisking these dry ingredients ensures they are evenly distributed, which will help the leavening agents work effectively.

Alternate Dry and Wet Ingredients: With the mixer on low speed, add about one-third of the dry ingredients to the butter mixture and mix until just combined. Then, add half of the 227g of sour cream and mix until just combined. Repeat this process, alternating between the dry ingredients and sour cream, begin extractning and ending with the dry ingredients. Mix until just combined after each addition; overmixing can lead to a tough cake. You should have three additions of dry ingredients and two of sour cream.

Fold in the Blueberries: Gently fold in the cooled, pureed blueberry mixture from step 1 into the cake batter using a spatula. Be careful not to overmix; you want to distribute the blueberry mixture evenly without deflating the batter. Finally, gently fold in the 66g of whole blueberries. Again, use a light hand to avoid breaking them.

Bake the Cake: Pour the batter evenly into prepared cake pans (greased and floured, or lined with parchment paper). Bake in a preheated oven at 175°C (350°F) for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Baking time can vary depending on your oven, so start checking for doneness a few minutes early. Let the cakes cool in their pans on a wire rack for about 10-15 minutes before inverting them onto the rack to cool completely. Ensure the cakes are completely cool before frosting.

Make the Lemon Cream Cheese Frosting: While the cakes are cooling, prepare the frosting. In a large mixing bowl, beat 339g of slightly softened unsalted butter and 226g of softened cream cheese together with an electric mixer until smooth and creamy. Gradually add the 57g of lemon juice, mixing until just combined. Taste the frosting and add more lemon juice if you prefer a tarter flavor. Be careful not to overmix once the lemon juice is added, as cream cheese frosting can sometimes become too soft.

Assemble and Decorate: Once the cakes are completely cool, you can frost them. If you baked layers, place one cake layer on your serving plate and spread a generous amount of frosting over the top. Carefully place the second cake layer on top and then frost the entire cake – top and sides. You can create swirls and textures with your spatula for a beautiful finish.

This Blueberry Cake with Lemon Cream Cheese Frosting is a testament to the magic that happens when simple, quality ingredients come together. Enjoy every delightful bite!

Conclusion:

This blueberry cake with lemon cream cheese frosting is an absolute showstopper, perfect for any occasion, from a casual afternoon treat to a celebratory dessert. The moist, tender cake bursting with juicy blueberries is beautifully complemented by the bright, zesty lemon cream cheese frosting. It’s a harmonious blend of sweet and tart that truly sings. I absolutely love how the subtle tang of the lemon cuts through the sweetness of the cake, creating a wonderfully balanced flavor profile.

For serving, this cake is delightful on its own, but I often like to serve it with a dollop of fresh whipped cream or a few extra fresh blueberries. It’s also fantastic alongside a cup of tea or coffee. If you’re feeling adventurous, consider adding a sprinkle of lemon zest to the cake batter itself for an even more intense citrus note, or perhaps a few finely chopped toasted almonds for a bit of crunch. I wholeheartedly encourage you to give this delicious blueberry cake a try – I’m confident you’ll fall in love with it as much as I have!

Frequently Asked Questions:

Can I use frozen blueberries instead of fresh?

Absolutely! If using frozen blueberries, toss them with a tablespoon of flour before adding them to the batter. This helps prevent them from sinking to the bottom of the cake. You might also need to bake the cake a few minutes longer.

How long does the lemon cream cheese frosting last?

The frosting should be stored in an airtight container in the refrigerator for up to 3-4 days. It’s best to let it come to room temperature slightly before frosting the cake for easier spreading.

Blueberry Cake with Lemon Cream Cheese Frosting

A moist and flavorful blueberry cake topped with a 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

Step 1
Preheat oven to 175°C (350°F). Grease and flour two 23cm (9-inch) cake pans.
Step 2
In a large bowl, cream together 170g softened unsalted butter and 400g white sugar until light and fluffy. Beat in 3 large eggs one at a time.
Step 3
In a separate bowl, whisk together 342g cake flour, 8g baking powder, 3g baking soda, and 3g salt. Gradually add this dry mixture to the butter mixture, alternating with 227g sour cream and 181g pureed and reduced blueberries, beginning and ending with the dry ingredients. Mix in 54g vegetable oil.
Step 4
Gently fold in 66g whole blueberries. Divide batter evenly between prepared cake pans and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Step 5
Let cakes cool in pans for 10 minutes before inverting them onto a wire rack to cool completely.
Step 6
For the frosting, beat 339g slightly softened unsalted butter and 226g softened cream cheese until smooth. Gradually beat in 57g lemon juice until well combined and spreadable.
Step 7
Frost the cooled cake layers and the top and sides of the cake.

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.

Blueberry Lemon Cake-Cream Cheese Frosting

Blueberry Cake with Lemon Cream Cheese Frosting

Ingredients: