Blueberry Cake with Lemon Cream Cheese Frosting Recipe

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If there is a cake that manages to capture the essence of bright, fresh flavors while still delivering that irresistible moist texture, it has to be the Blueberry Cake with Lemon Cream Cheese Frosting. This vibrant cake is a celebration of juicy blueberries folded right into tender layers, paired beautifully with a tangy, luscious lemon cream cheese frosting that elevates every bite. Perfect for spring and summer gatherings or whenever you fancy a slice of sunshine, this cake is as delightful to make as it is to devour.

Ingredients You’ll Need

Getting together the ingredients for this Blueberry Cake with Lemon Cream Cheese Frosting is simpler than you might think, but each one plays a crucial role in making the cake sing with flavor, texture, and visual appeal. From the fresh blueberries to the tangy lemon zest, every item is essential to the final masterpiece.

• Unsalted butter: Provides richness and moisture for a tender crumb, both in the cake and frosting.
• White sugar: Adds sweetness and helps create the perfect fluffy texture.
• Eggs: Bind the ingredients and add structure to the cake.
• Cake flour: Ensures a soft, delicate texture; delicate substitutions possible for all-purpose flour.
• Baking powder and baking soda: Give the cake its lovely rise and lightness.
• Salt: Enhances all the flavors, balancing sweetness and brightness.
• Sour cream: Adds moisture and a subtle tang, keeping the cake irresistibly moist.
• Blueberries: Puréed for flavor and color, plus whole berries folded in for bursts of juiciness.
• Vegetable oil (canola preferred): Keeps the cake tender and moist throughout.
• Lemon juice and zest: Brighten the frosting with fresh, zesty notes that complement the berries beautifully.
• Cream cheese: Creates a silky, tangy frosting that’s the perfect contrast to the sweet cake.
• Powdered sugar: Sweetens and thickens the frosting to luscious perfection.
• Optional pink coloring gel: A small touch to intensify the blueberry hues for a stunning appearance.

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, then simmer them gently with water until the mixture reduces to a thick, juicy ¾ cup. This concentrated puree is bursting with blueberry flavor and adds a vibrant color to your batter. Don’t rush this step; allowing the puree to cool completely before adding it to your batter is key to maintaining the perfect texture.

Step 2: Mix the Dry Ingredients

While your puree cools, whisk together cake flour, baking powder, baking soda, and salt in a medium bowl. This step ensures that your leavening agents are evenly distributed throughout the flour, which helps the cake rise evenly and bake up light and airy.

Step 3: Combine Sour Cream, Blueberry Puree, and Oil

In a separate bowl, gently mix the sour cream, cooled blueberry puree, and vegetable oil together. This blend brings together moisture, tang, and richness, contributing to the cake’s luscious crumb and subtle fruitiness.

Step 4: Cream Butter and Sugar

Using a mixer, beat softened butter until smooth, then gradually beat in the sugar at medium speed for 3 to 5 minutes. This process locks air into the batter, producing a fluffy cake that practically melts in your mouth. If you only have a hand mixer, no worries—just mix a little longer until the mixture looks pale and fluffy.

Step 5: Add Eggs Gradually

Add eggs one at a time, mixing well after each addition until the yolk color disappears. This slow incorporation ensures your batter stays emulsified, which enhances texture and crumb. It’s a small detail that makes a big difference for the final cake.

Step 6: Alternate Adding Dry and Wet Ingredients

Fold in the flour mixture and the sour cream mixture alternately, starting and ending with the flour. Mixing diligently but gently at medium speed keeps the batter smooth without overworking it, so your layers will stay tender and moist. If you want a visual pop, add a drop of pink coloring gel to brighten the blueberry tone.

Step 7: Fold in Whole Blueberries

Gently fold in ½ cup of whole blueberries at the very end. These pockets of juicy fruit provide delightful surprises in every bite and keep the cake fresh and vibrant.

Step 8: Bake the Cake Layers

Divide the batter evenly between three greased and floured 8-inch round pans. Bake at 350°F (175°C) for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs. Let the cakes cool in their pans for 5 to 10 minutes before inverting onto wire racks to cool completely.

Step 9: Make the Lemon Cream Cheese Frosting

Cream softened butter until smooth in a mixer, then add the cream cheese and continue mixing until completely integrated. Slowly add sifted powdered sugar, lemon juice, and lemon zest. Mix just until combined; overmixing can overly soften the frosting. If needed, chill briefly to firm it up for easier spreading.

Step 10: Assemble Your Blueberry Cake with Lemon Cream Cheese Frosting

Once cooled, layer the cakes with generous layers of frosting in between, then cover the entire cake. Take your time to spread the frosting smoothly or create decorative swirls. This will be the crowning glory of your Blueberry Cake with Lemon Cream Cheese Frosting.

How to Serve Blueberry Cake with Lemon Cream Cheese Frosting

Garnishes

Decorate your cake with fresh blueberries and thin lemon slices or curls of lemon zest to enhance both look and flavor. A light dusting of powdered sugar can add a whimsical touch, making the cake look as irresistible as it tastes.

Side Dishes

Pair slices with a dollop of lightly whipped cream or a scoop of vanilla bean ice cream to complement the tangy richness of the frosting and the fruity sweetness of the cake. Fresh berries or a simple berry compote alongside also create a refreshing balance.

Creative Ways to Present

Try serving individual slices with a small sprig of mint or edible flowers for an elegant touch at your next brunch or tea party. Alternatively, cut the cake into miniature cupcakes for a fun, bite-sized treat that’s perfect for celebrations or sharing with friends.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cake tightly in plastic wrap or store it in an airtight container in the refrigerator. The frosting’s cream cheese base means the cake is best kept chilled and will stay fresh and moist for up to 4 days.

Freezing

You can freeze both the unfrosted cake layers or the assembled cake. Wrap layers carefully in plastic wrap and then foil. Thaw in the refrigerator overnight before frosting or serving. The Blueberry Cake with Lemon Cream Cheese Frosting keeps well in the freezer for up to 2 months.

Reheating

For the best texture, allow refrigerated cake to come to room temperature before eating. Avoid microwaving the whole cake to prevent the frosting from melting; if you want a warm slice, heat just the cake portion briefly, or enjoy chilled for the perfect balance.

FAQs

Can I use frozen blueberries for the cake?

Absolutely! Just be sure to thaw them completely before pureeing and cooking down. This helps prevent excess moisture from diluting the batter and ensures the puree concentrates nicely.

Is there a substitute for cake flour?

Yes, you can make your own substitute by replacing 2 tablespoons of all-purpose flour with 2 tablespoons of cornstarch for each cup of flour needed. This blend mimics cake flour’s low protein content, giving your cake that tender crumb.

How do I prevent the frosting from becoming too soft?

Be careful not to overmix the frosting; once the ingredients are combined, stop. If it feels too soft, chilling the frosting for about 10 minutes will help it firm up and become easier to spread.

Can I make the cake layers ahead of time?

Yes, the cake layers can be baked a day ahead and stored wrapped tightly in plastic wrap at room temperature or in the fridge. Frost the cake on the day you plan to serve it for the freshest taste and best appearance.

What makes this Blueberry Cake with Lemon Cream Cheese Frosting special?

The combination of concentrated blueberry flavor in the batter and the bright, creamy lemon frosting creates a perfectly balanced cake that feels fresh, seasonal, and irresistibly moist. This cake truly shines when berries are in season but is a delightful treat any time of year.

Final Thoughts

I wholeheartedly encourage you to try this Blueberry Cake with Lemon Cream Cheese Frosting for your next special occasion or weekend baking adventure. The way the juicy blueberries and tangy lemon cream cheese frosting come together is pure magic. Once you bake and taste this beauty, it’s likely to become one of your all-time favorite recipes too.

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