Blueberry Cake Lemon Cream Cheese Frosting Recipe

ByMarissa

This Blueberry Cake with Lemon Cream Cheese Frosting is the ultimate celebration of summer’s bounty and a testament to simple, yet spectacular, flavor combinations. Imagin extracte sinking your fork into a slice of impossibly moist cake, bursting with plump, juicy blueberries, each bite a sweet and slightly tart revelation. It’s no wonder this classic pairing is a crowd-pleaser; the comforting sweetness of the cake is perfectly balanced by the bright, zesty tang of the lemon cream cheese frosting. What truly sets this Blueberry Cake with Lemon Cream Cheese Frosting apart is the delightful interplay between the tender crum extractb and the smooth, luxurious frosting. It’s sunshine on a plate, perfect for birthdays, brunches, or simply when you need a little extra sweetness in your day. Get ready to create a dessert that will have everyone beggin extractg for the recipe!

Blueberry Cake with Lemon Cream Cheese Frosting

Blueberry Cake with Lemon Cream Cheese Frosting

This blueberry cake is a celebration of vibrant flavors and delightful textures. The moist, tender crum extractb is infused with the sweet, slightly tart essence of fresh blueberries, while the zesty lemon cream cheese frosting adds a creamy, bright counterpoint. It’s a perfect treat for any occasion, from a casual afternoon tea to a special celebration. The secret to its incredible flavor lies in a few key techniques, including pureeing and reducing the blueberries for a concentrated burst of fruitiness, and the simple addition of sour cream for supreme moisture.

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)

    • Instructions:

    Preparing the Blueberry Puree:

  • Begin extract by preparing your blueberry puree. In a small saucepan, combine 198g of fresh blueberries with 60ml of water. Cook over medium heat, stirring occasionally, until the blueberries burst and soften, about 5-7 minutes. Remove from heat and carefully blend the cooked blueberries and water until smooth. For a more intense color, you can stir in a tiny amount of pink coloring gel at this stage. Strain the puree through a fine-mesh sieve to remove any skins and seeds, pressing down with a spoon to extract as much liquid as possible. You should have approximately 181g of reduced blueberry puree. Set aside to cool completely.

    • Making the Cake Batter:

  • Preheat your oven to 175°C (350°F). Grease and flour two 20cm (8-inch) round cake pans, or line them with parchment paper. In a large mixing bowl, cream together the 170g of softened unsalted butter and 400g of white sugar until light and fluffy, about 3-5 minutes. This creaming process is crucial for incorporating air into the batter, which contributes to a tender cake. Add the 3 large eggs, one at a time, beating well after each addition. Ensure your eggs are at room temperature; they will emulsify more easily with the butter and sugar, preventing a greasy texture.
  • In a separate medium bowl, whisk together the 342g of cake flour, 8g of baking powder, 3g of baking soda, and 3g of salt. Whisking the dry ingredients together ensures that the leavening agents are evenly distributed, preventing pockets of leavening in the finished cake. In a small jug, whisk together the 227g of sour cream, the cooled 181g of reduced blueberry puree, and the 54g of vegetable oil. The sour cream will add incredible moisture and tenderness to the cake, while the vegetable oil contributes to a soft crum extractb.
  • Now, it’s time to combine the wet and dry ingredients. Add one-third of the dry ingredients to the butter mixture and mix on low speed until just combined. Then, add half of the sour cream and blueberry mixture and mix until just incorporated. Repeat this process, alternating between the dry ingredients and the wet ingredients, ending with the dry ingredients. Be careful not to overmix the batter once the flour is added, as this can develop the gluten too much and result in a tough cake. The batter should be thick but pourable.
  • Gently fold in the 66g of whole blueberries. These whole berries will provide delightful bursts of fruity flavor throughout the cake. Divide the batter evenly between the 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. Ensure the cakes are fully cooled before frosting; a warm cake will melt the frosting.

    • Crafting the Lemon Cream Cheese Frosting:

  • While the cakes are cooling, prepare the luscious lemon cream cheese frosting. In a large mixing bowl, beat the 339g of slightly softened unsalted butter until creamy. Then, add the 226g of softened brick cream cheese and beat until well combined and smooth. Make sure your cream cheese and butter are at similar temperatures to ensure they emulsify properly, creating a silky-smooth frosting.
  • Gradually beat in the 57g of lemon juice, adding more to taste if you prefer a tangier frosting. Start with the specified amount and adjust as needed. The lemon juice not only adds a bright, refreshing flavor but also helps to cut through the richness of the butter and cream cheese. Continue beating until the frosting is light, fluffy, and spreadable. If the frosting seems too soft, you can chill it in the refrigerator for about 15-20 minutes.

    • Assembling and Decorating:

  • Once the cakes are completely cool, you can assemble your masterpiece. Place one cake layer on your serving plate or cake stand. Generously spread a layer of the lemon cream cheese frosting over the top. Carefully place the second cake layer on top. Frost the top and sides of the entire cake with the remaining frosting. You can create swirls and peaks with your spatula for a decorative finish. For an extra touch, you could sprinkle a few fresh blueberries or a dusting of lemon zest over the top. Slice, serve, and enjoy the delightful burst of blueberry and lemon!

    • Blueberry Cake with Lemon Cream Cheese Frosting

    Conclusion:

    This Blueberry Cake with Lemon Cream Cheese Frosting is truly a showstopper, perfect for any occasion that calls for a little extra sweetness and brightness. The moist, tender cake bursting with juicy blueberries is beautifully complemented by the zesty, tangy lemon cream cheese frosting. It’s the kind of dessert that impresses without being overly complicated, making it a go-to for both novice bakers and seasoned pros alike. I’ve found it’s especially wonderful served slightly chilled, allowing the flavors to meld even further. For serving, consider a dollop of fresh whipped cream or a scattering of extra fresh blueberries to enhance its already delightful presentation. If you’re looking to mix things up, feel free to add a touch of almond extract to the cake batter for a nutty undertone, or swap out some of the blueberries for raspberries for a different berry medley. I truly encourage you to give this recipe a try; it’s a guaranteed crowd-pleaser and a fantastic way to celebrate the flavors of summer (or any season!).

    Frequently Asked Questions:

    Can I use frozen blueberries instead of fresh?

    Absolutely! If using frozen blueberries, be sure to toss them in a tablespoon of flour from your measured dry ingredients before folding them into the batter. This helps prevent them from sinking to the bottom of the cake. You might also notice a slightly more intense purple hue in your cake, which is part of the charm!

    How should I store leftover Blueberry Cake with Lemon Cream Cheese Frosting?

    Due to the cream cheese frosting, it’s best to store any leftovers in an airtight container in the refrigerator. It will keep well for up to 3-4 days. Allow it to come to room temperature for about 20-30 minutes before serving for the best texture and flavor.

    What makes this cake so moist?

    The combination of buttermilk (or a milk and vinegar/lemon juice substitute), oil, and the natural moisture from the blueberries contributes to the exceptionally moist crum extractb of this cake. These ingredients work together to create a tender and delicious dessert that you’ll want to bake again and again.

    Blueberry Cake with Lemon Cream Cheese Frosting

    Blueberry Cake with Lemon Cream Cheese Frosting

    A moist and flavorful blueberry cake topped with a zesty 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
    • 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 175°C (350°F). Grease and flour two 20cm (8-inch) 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 54g vegetable oil and 181g pureed and reduced blueberries.
    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. Mix until just combined. Fold in 66g whole blueberries.
    6. Step 6
      Divide batter evenly between prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
    7. Step 7
      Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
    8. Step 8
      For the frosting, beat 339g slightly softened unsalted butter and 226g softened cream cheese until smooth. Gradually add 57g lemon juice and beat until combined.
    9. Step 9
      Frost the cooled cakes with the lemon cream cheese frosting.

    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.

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