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Blueberry Cake with Lemon Cream Cheese Frosting is a luscious, fruit-filled dessert that’s perfect for birthdays, holidays, or any time you want to impress your guests. Featuring layers of moist blueberry cake and tangy lemon cream cheese frosting, this cake is a vibrant and flavorful show-stopper.
INGREDIENTS- Unsalted butter: 1 ½ sticks, softened, for a creamy base.
- Sugar: 2 cups, to sweeten the cake layers.
- Eggs: 3 large, at room temperature, for structure.
- Cake flour: 3 cups, for a light and tender crumb.
- Baking powder: 2 tsp, to help the cake rise.
- Baking soda: ½ tsp, for an airy texture.
- Salt: ½ tsp, to balance flavors.
- Sour cream: 1 cup, for moisture and tanginess.
- Blueberry puree: 1 ½ cups reduced to ¾ cup, for concentrated blueberry flavor.
- Vegetable oil: ¼ cup, to keep the cake moist.
- Whole blueberries: ½ cup, for bursts of fruitiness.
- Pink coloring gel: Optional, to enhance the color.
- Butter: 3 sticks, softened, for the frosting base.
- Cream cheese: 8 oz, softened, for tangy creaminess.
- Lemon juice: ¼ cup, for a zesty kick.
- Lemon zest: Zest of 1 lemon, for bright citrus flavor.
- Powdered sugar: 7 ½ cups, for sweetening the frosting.
- Step 1:
- Puree 1 ½ cups of blueberries and cook them with ¼ cup water until reduced to ¾ cup. Cool completely.
- Step 2:
- Preheat the oven to 350°F. Grease and flour three 8-inch round cake pans.
- Step 3:
- Whisk together cake flour, baking powder, baking soda, and salt in a bowl.
- Step 4:
- Mix sour cream, cooled blueberry puree, and vegetable oil in another bowl.
- Step 5:
- Cream softened butter and sugar in a stand mixer until fluffy. Add eggs one at a time, mixing well after each addition.
- Step 6:
- Alternately add the dry ingredients and wet mixture to the creamed butter, starting and ending with the dry ingredients. Optionally, add pink coloring gel.
- Step 7:
- Gently fold in whole blueberries. Divide batter evenly among pans and bake for 22-25 minutes.
- Step 8:
- Cool cakes in pans for 10 minutes before transferring to racks to cool completely.
- Step 9:
- Make the frosting by beating butter until smooth. Add cream cheese, powdered sugar, lemon juice, and zest, mixing until creamy.
- Step 10:
- Layer and frost the cakes. Decorate with blueberries, lemon slices, or frosting designs as desired.
- Serve the cake chilled or at room temperature for the best texture and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- For a deeper blueberry flavor, add a few fresh blueberries between the layers.
- If you don’t have cake flour, use all-purpose flour and remove 2 tbsp per cup.
Tips from Well-Known Chefs
- Use fresh, in-season blueberries for the best flavor and color.
- Beat the frosting on low speed to avoid incorporating too much air, ensuring a smooth finish.
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