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This homemade blueberry layer cake delivers a burst of summer sweetness with every bite. The vibrant color and tangy lemon cream cheese frosting create a dessert that's both impressive and irresistibly delicious. Perfect for special occasions or whenever you crave something truly spectacular.
I first made this cake for my daughter's birthday party last summer and it disappeared within minutes. The combination of blueberries and lemon creates such a refreshing flavor profile that guests always ask for the recipe.
Ingredients
For the Blueberry Cake
- Unsalted butter: softened to room temperature ensures proper incorporation for a tender crumb
- White sugar: provides sweetness and helps create the perfect texture
- Large eggs: at room temperature incorporate better and provide structure
- Cake flour: creates a lighter texture than all purpose flour would
- Baking powder and baking soda: work together as leavening agents for the perfect rise
- Salt: enhances all the flavors and balances sweetness
- Sour cream: adds moisture and tanginess that complements the blueberries
- Fresh or frozen blueberries: reduced into a concentrated puree for vibrant flavor
- Vegetable oil: adds moisture that keeps the cake tender for days
- Optional pink coloring gel: enhances the natural purple blue color
- Whole blueberries: folded into the batter provide bursts of fruit in every bite
For the Lemon Cream Cheese Frosting
- Unsalted butter: slightly softened provides the perfect base for the frosting
- Cream cheese: brick style not tub variety offers the right consistency
- Fresh lemon juice: adds bright tanginess that balances the sweet frosting
- Lemon zest: intensifies the citrus flavor with essential oils
- Powdered sugar: sifted to prevent lumps sweetens and stabilizes the frosting
Step-by-Step Instructions
- Prepare the Blueberry Reduction:
- Puree the blueberries in a blender until completely smooth. Transfer to a saucepan with water and cook over medium heat. Stir occasionally and watch carefully as it reduces to exactly 3/4 cup. This concentrated puree provides intense blueberry flavor without excess moisture. Cool completely before using.
- Prepare the Cake Pans:
- Grease three 8 inch round pans thoroughly then dust with flour. Tap out excess flour to ensure a thin even coating. This preparation ensures your cake releases perfectly after baking.
- Mix Dry Ingredients:
- Whisk together flour baking powder baking soda and salt for a full 30 seconds. This distributes the leavening agents evenly throughout the flour ensuring an even rise in your cake layers.
- Combine Wet Ingredients:
- Mix the sour cream cooled blueberry puree and oil together until fully incorporated. The fat in both the sour cream and oil will create moisture that keeps your cake tender for days.
- Cream Butter and Sugar:
- Beat the softened butter until completely smooth about 1 minute. Gradually add sugar and beat on medium speed for a full 3 to 5 minutes until the mixture becomes noticeably lighter in color and fluffy in texture. This extended creaming creates air pockets that help the cake rise.
- Add Eggs:
- Incorporate eggs one at a time waiting until each is fully absorbed before adding the next. This prevents the batter from curdling and ensures proper emulsification for the perfect texture.
- Alternate Dry and Wet Mixtures:
- Add the flour mixture and sour cream mixture in alternating additions beginning and ending with flour. This method prevents overmixing and keeps your cake tender. Mix just until combined never beating on high speed.
- Add Color and Blueberries:
- Fold in the optional pink coloring gel if using then gently incorporate the fresh whole blueberries. The gentle folding preserves the berries integrity so they remain whole in the finished cake.
- Bake to Perfection:
- Divide batter evenly between prepared pans and bake until a toothpick inserted in center comes out clean or with a few moist crumbs. Let cool in pans for exactly 5 to 10 minutes before turning out onto cooling racks.
- Prepare the Frosting:
- Beat the softened butter until completely smooth. Add the softened cream cheese in pieces mixing until fully incorporated. Gradually add the sifted powdered sugar alternating with lemon juice. Fold in the fresh lemon zest last. If the frosting seems too soft refrigerate for 10 minutes before using.
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Blueberries have always been my favorite summer fruit. My grandmother had wild blueberry bushes and I remember spending hours collecting tiny berries for her famous cakes. This recipe reminds me of those childhood summers but with a modern twist that makes it even more special.
Storing Your Cake
This blueberry cake maintains its moisture beautifully for up to 4 days when stored properly. After frosting allow the cake to set in the refrigerator for about 20 minutes to firm up the frosting. Then cover loosely with plastic wrap or store in a cake keeper. Always bring refrigerated cake to room temperature for about 30 minutes before serving to enhance the flavors and texture. The cold dulls the wonderful blueberry and lemon notes.
Smart Substitutions
If blueberries aren't in season frozen berries work perfectly for the puree. Just thaw them completely before pureeing. For a different berry experience try substituting blackberries or a combination of mixed berries for a unique flavor profile. The frosting can be adjusted to your taste preferences by increasing or decreasing the amount of lemon juice and zest. For those who prefer a less tangy frosting vanilla cream cheese frosting pairs beautifully with the blueberry cake layers.
Serving Suggestions
For a stunning presentation garnish the cake with fresh blueberries candied lemon slices and sprigs of fresh mint. A light dusting of powdered sugar adds an elegant touch. This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. For a refreshing beverage pairing serve with homemade lemonade or a sparkling prosecco for adults.
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Frequently Asked Questions
- → Can I use frozen blueberries for the cake?
Yes, you can use frozen blueberries. Allow them to thaw first, then follow the instructions to puree and reduce them before use.
- → How should I store the finished cake?
The cake should be stored in the refrigerator due to the cream cheese frosting. Keep it covered to maintain freshness.
- → Can I substitute the cake flour in the recipe?
Yes, substitute by using all-purpose flour and replace 2 tablespoons of each cup of flour with 2 tablespoons of cornstarch. Whisk together before use.
- → What is the purpose of pink coloring gel in the batter?
The pink coloring gel enhances the blue color of the blueberries, making the cake visually more vibrant. It's optional and can be omitted.
- → Can I make the blueberry puree in advance?
Yes, you can prepare the puree in advance and store it refrigerated. Ensure it is cooled before incorporating it into the batter.
- → How do I know when the cake is baked through?
Insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is done baking.