Blueberry Lemon Cake Cream Cheese Frosting

Blueberry Cake with Lemon Cream Cheese Frosting. It’s a dessert that whispers of sunny afternoons and cozy kitchen gatherings, a true celebration in every slice. Have you ever craved a cake that’s both delightfully light and bursting with vibrant flavor? This is precisely that cake. The tender crumb, studded with plump, juicy blueberries, offers a delightful burst of sweetness with every bite. But what truly elevates this confection to legendary status is the luscious, tangy Lemon Cream Cheese Frosting. It’s the perfect counterpoint to the sweet berries, creating a harmonious balance that keeps you coming back for more. This isn’t just any cake; it’s an experience, a guaranteed crowd-pleaser that will have everyone asking for the recipe.

Why We Adore This Blueberry Cake with Lemon Cream Cheese Frosting

The Perfect Pairing of Flavors

this Recipe

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 until thickened)
• 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)

Making the Blueberry Cake

Step 1: Prepare Your Dry Ingredients and Preheat Your Oven

Begin by preheating your oven to 175°C (350°F). Ensure your oven racks are positioned in the center for even baking. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Sifting these ingredients is a great way to ensure there are no lumps and that everything is well incorporated, which contributes to a lighter cake texture. Set this bowl aside. It’s crucial that your butter and eggs are at room temperature for this cake; this allows them to emulsify properly with the sugar, creating a smoother batter and a finer crumb. If your butter is too cold, you can quickly soften it by cutting it into small cubes and letting it sit for about 15 minutes at room temperature, or by gently warming it in the microwave for very short intervals (5-10 seconds at a time), being careful not to melt it. Similarly, cold eggs won’t incorporate as well, so let them sit out for at least 30 minutes before you start.

Step 2: Cream Butter and Sugar, Then Incorporate Eggs and Liquids

In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a hand mixer), cream together the 170g of softened unsalted butter and 400g of white sugar on medium speed. Beat until the mixture is light, pale, and fluffy, which usually takes about 3-5 minutes. This process incorporates air into the batter, which is essential for a light and tender cake. Scrape down the sides and bottom of the bowl periodically to ensure all the butter and sugar are evenly mixed. Next, add the three large eggs, one at a time, beating well after each addition until fully incorporated. Don’t rush this step; allowing each egg to integrate properly prevents the batter from curdling. Once the eggs are mixed in, gradually add the 54g of vegetable oil while the mixer is on low speed. After the oil is incorporated, add the 227g of sour cream and the 181g of pureed and reduced blueberries. If you’re using the optional pink coloring gel to enhance the blueberry hue, add a few drops now and mix until you achieve your desired shade. Mix on low speed until just combined. Be careful not to overmix at this stage, as it can develop the gluten in the flour too much.

Step 3: Combine Wet and Dry Ingredients and Fold in Whole Blueberries

With the mixer on its lowest speed, gradually add the dry ingredients (flour mixture) to the wet ingredients in three additions, alternating with the pureed blueberry mixture. Begin and end with the dry ingredients. Mix until just combined after each addition. It’s important to stop mixing as soon as you no longer see streaks of flour. Overmixing can lead to a tough cake. Once the batter is smooth and homogenous, remove the bowl from the mixer. Gently fold in the 66g of whole blueberries using a rubber spatula. Be careful not to break the berries as you fold them in; the goal is to distribute them evenly throughout the batter. Some batter might stick to the whole blueberries; that’s perfectly fine, as it will add extra flavor.

Step 4: Bake the Cakes and Allow Them to Cool

Pour the batter evenly into your prepared cake pans. This recipe is designed for standard 20cm (8-inch) round cake pans, which should be greased and floured, or lined with parchment paper. Tap the pans gently on the counter a couple of times to release any large air bubbles. Bake in the preheated oven for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean. The baking time can vary depending on your oven, so start checking for doneness around the 30-minute mark. Once baked, remove the cakes from the oven and let them cool in the pans on a wire rack for about 10-15 minutes. This allows the cakes to set slightly before you attempt to remove them. After this initial cooling period, carefully invert the cakes onto the wire rack and allow them to cool completely. Do not frost warm cakes, as the frosting will melt.

Step 5: Prepare the Lemon Cream Cheese Frosting

While the cake layers are cooling, prepare the luscious Lemon Cream Cheese Frosting. In a large bowl, beat the 339g of slightly softened unsalted butter with an electric mixer until creamy. Add the 226g of softened cream cheese and beat until smooth and well combined with the butter. Make sure there are no lumps of cream cheese remaining. Gradually beat in the 57g of lemon juice. You can start with the measured amount and then add more to taste if you prefer a stronger lemon flavor. Continue beating until the frosting is light, fluffy, and spreadable. If the frosting seems too thin, you can add a tablespoon or two of powdered sugar (not listed in the provided ingredients, but a common addition for consistency) until it reaches your desired consistency. If it’s too thick, a tiny splash more lemon juice or a touch of milk can help loosen it. This frosting provides a bright, tangy counterpoint to the sweet, fruity cake.

Conclusion:

I hope you’ve enjoyed learning how to make this delightful Blueberry Cake with Lemon Cream Cheese Frosting! This recipe truly brings together the best of both worlds – the sweet burst of blueberries in a tender, moist cake, perfectly complemented by the bright, tangy zing of lemon cream cheese frosting. It’s a dessert that’s both elegant enough for special occasions and comforting enough for a casual afternoon treat. The interplay of textures and flavors is what makes this Blueberry Cake with Lemon Cream Cheese Frosting so irresistible.

For serving suggestions, I love this cake simply sliced on its own. However, it also pairs wonderfully with a dollop of fresh whipped cream or a scattering of fresh berries. If you’re feeling adventurous, consider a drizzle of more lemon glaze for an extra punch of citrus. When it comes to variations, feel free to swap out the blueberries for other berries like raspberries or blackberries. You could also add a touch of almond extract to the cake batter for a different nutty aroma, or zest some lime into the frosting for a more complex citrus profile. Don’t be afraid to experiment and make this recipe your own!

Baking should be a joyful experience, and I encourage you to try this recipe. The satisfaction of pulling a beautifully baked Blueberry Cake with Lemon Cream Cheese Frosting from your oven and seeing the delighted faces of those you share it with is truly rewarding. Happy baking!

Frequently Asked Questions:

Can I use frozen blueberries instead of fresh ones?

Yes, absolutely! If using frozen blueberries, it’s best to toss them in a tablespoon of flour before adding them to the batter. This helps prevent them from sinking to the bottom of the cake and absorbing too much moisture. You don’t need to thaw them first; just add them directly from the freezer.

How long will the Lemon Cream Cheese Frosting last in the refrigerator?

The frosting should be stored in an airtight container in the refrigerator for up to 3-4 days. It’s common for cream cheese frosting to firm up considerably in the fridge, so you might want to let it sit at room temperature for about 20-30 minutes before spreading it on your cake for easier application.

Blueberry Lemon Cake with Cream Cheese Frosting

A moist and flavorful blueberry cake with a bright and tangy lemon cream cheese frosting. Perfect for any occasion.

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 until thickened)
• 54g vegetable oil
• Optional: pink coloring gel
• 66g whole blueberries
• 339g unsalted butter, slightly softened
• 226g cream cheese, softened
• 57g lemon juice

Instructions

1. Step 1
   Preheat oven to 175°C (350°F). Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl. Set aside. Ensure butter and eggs are at room temperature.
2. Step 2
   In a stand mixer, cream 170g butter and 400g sugar until light and fluffy. Add eggs one at a time, beating well after each. Gradually add 54g vegetable oil on low speed. Mix in 227g sour cream and 181g pureed blueberries. Add optional pink coloring gel if desired. Mix until just combined.
3. Step 3
   Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the pureed blueberry mixture. Begin and end with dry ingredients. Mix on low speed until just combined. Do not overmix.
4. Step 4
   Gently fold in 66g whole blueberries with a rubber spatula. Pour batter evenly into two greased and floured 20cm (8-inch) round cake pans. Bake for 30-35 minutes, or until a skewer comes out clean. Cool in pans for 10-15 minutes, then invert onto a wire rack to cool completely.
5. Step 5
   While cakes cool, prepare frosting. Beat 339g softened butter until creamy. Add 226g softened cream cheese and beat until smooth. Gradually beat in 57g lemon juice until light, fluffy, and spreadable. Adjust lemon juice to taste.

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.