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Blueberry Cake with Lemon Cream Cheese Frosting

A delightful Blueberry Cake paired with tangy Lemon Cream Cheese Frosting, capturing the essence of summer in every bite.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Baked Goods, Dessert
Cuisine: American, Summer
Calories: 300
Ingredients Method Notes

Ingredients
  

For the cake
  • 1.5 sticks 1 1/2 sticks unsalted butter, softened This creamy base gives the cake a rich flavor and delicate crumb.
  • 2 cups 2 cups white sugar Sweetness that balances the tanginess of the blueberries and lemon.
  • 3 large 3 large eggs, room temperature Essential for binding the ingredients.
  • 3 cups 3 cups cake flour Provides a light texture; can use gluten-free option if needed.
  • 2 teaspoons 2 teaspoons baking powder Helps the cake rise, giving it a fluffy lightness.
  • 0.5 teaspoon 1/2 teaspoon baking soda Works alongside the baking powder for perfect leavening.
  • 0.5 teaspoon 1/2 teaspoon salt Enhances flavors in the cake.
  • 1 cup 1 cup sour cream Introduces moisture and a subtle tanginess.
  • 1.5 cups 1 1/2 cups blueberries, pureed Adds vibrant berry flavor; cook for best result.
  • 0.25 cup 1/4 cup vegetable oil Helps keep the cake moist and tender.
  • Optional: Pink Coloring Gel A touch of color to accentuate the blueberries.
  • 0.5 cup 1/2 cup whole blueberries Folded into the batter for bursts of juicy goodness.
For the frosting
  • 3 sticks 3 sticks unsalted butter, slightly softened A rich base for the frosting.
  • 8 oz 8 oz cream cheese, softened Adds creamy richness and tang.
  • 0.25 cup 1/4 cup lemon juice Freshly squeezed for best flavor.
  • Zest of 1 Zest of 1 lemon Enhances the lemony freshness.
  • 7.5 cups 7 1/2 cups powdered sugar Sweetens the frosting and gives it silky texture.

Method
 

Preparing the Blueberries
  1. Measure out 1 1/2 cups of blueberries. If using frozen, ensure they're thawed before pureeing.
  2. In a saucepan, add the pureed blueberries with 1/4 cup of water and cook over medium-high heat until reduced to 3/4 cup.
  3. Allow the blueberry mixture to cool; can be done in advance and stored in the refrigerator.
Baking the Cake
  1. Preheat oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
  2. Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl; set aside.
  3. In another bowl, combine sour cream, cooled blueberry puree, and vegetable oil; blend until smooth.
  4. Beat softened butter in mixer until smooth, gradually add sugar, mixing until fluffy and light.
  5. Add eggs one at a time, mixing until the yolk disappears after each addition.
  6. Alternately add flour mixture and sour cream mixture to the butter mixture, starting and ending with flour.
  7. If desired, add a small amount of pink coloring gel and mix gently until just combined.
  8. Fold in the remaining whole blueberries.
  9. Pour batter evenly into prepared pans and bake for 22 to 25 minutes; check with a toothpick for doneness.
  10. Allow cakes to cool in pans for 5 to 10 minutes before turning them out onto a wire rack.
Making the Frosting
  1. Beat the slightly softened butter until smooth.
  2. Add cream cheese in chunks and mix until well combined.
  3. Gradually add sifted powdered sugar while mixing at low speed to maintain consistency.
  4. Add fresh lemon juice and lemon zest; refrigerate for 10 minutes if frosting is too soft.

Notes

Flavor variations include adding a teaspoon of vanilla extract to the cake batter. For a vegan option, substitute eggs with flax eggs or applesauce. Store leftover frosting in the fridge for up to a week or freeze for up to three months.