Blueberry Cake with Lemon Cream Cheese Frosting (Print Version)
# Ingredients:
→ Blueberry Cake
01 -
170g unsalted butter, softened
02 -
400g white sugar
03 -
3 large eggs, room temperature
04 -
342g cake flour
05 -
8g baking powder
06 -
3g baking soda
07 -
3g salt
08 -
227g sour cream
09 -
198g blueberries, pureed and reduced to 181g (cooked with 60ml water)
10 -
54g vegetable oil (e.g. canola oil)
11 -
Optional: pink coloring gel for enhancing blueberry color
12 -
66g whole blueberries, folded into the batter
→ Lemon Cream Cheese Buttercream
13 -
339g unsalted butter, slightly softened
14 -
226g cream cheese (brick, softened)
15 -
57g lemon juice (adjust as needed)
16 -
Zest of 1 lemon
17 -
863g powdered sugar, sifted and measured
18 -
Optional: milk, to thin consistency if necessary
# Instructions:
01 -
Puree 198g blueberries. In a saucepan, cook the puree with 60ml water over medium heat until reduced to 181g (¾ cup). Cool completely before using. This can be prepared in advance and refrigerated.
02 -
Preheat the oven to 175°C (350°F). Grease and flour three 20cm (8-inch) round cake pans, each 5cm (2-inch) deep.
03 -
In a medium bowl, whisk together 342g cake flour, 8g baking powder, 3g baking soda, and 3g salt for 30 seconds. Set aside.
04 -
In another bowl, mix 227g sour cream, 181g blueberry puree, and 54g vegetable oil using a fork. Set aside.
05 -
In a mixer, beat 170g softened butter until smooth. Gradually add 400g sugar and mix on medium speed for 3–5 minutes until light and fluffy.
06 -
Add eggs one at a time, mixing well after each addition until the yolk disappears.
07 -
Add the dry mixture and wet mixture alternately to the butter mixture, beginning and ending with the dry mixture (3 additions of dry and 2 additions of wet). Mix just until smooth. Optional: Add a small amount of pink coloring gel at this stage.
08 -
Gently fold 66g whole blueberries into the batter without overmixing.
09 -
Divide the batter evenly among the prepared pans. Bake at 175°C (350°F) for 22–25 minutes, or until a toothpick inserted in the center comes out clean with a few crumbs. Cool for 5–10 minutes in the pans, then turn out onto a cooling rack.
10 -
In a mixing bowl, beat 339g softened butter until smooth. Add 226g cream cheese in pieces and blend until combined. Gradually add 863g sifted powdered sugar, followed by 57g lemon juice and lemon zest. Mix until smooth, but do not overmix. Chill for 10 minutes if the mixture becomes too soft.
# Notes:
01 -
Substitute cake flour by replacing 2 tbsp of all-purpose flour per cup with cornstarch and whisking to combine.
02 -
This recipe yields approximately 7½ cups of batter.