Blueberry Cake Lemon Frosting

Blueberry cake with lemon cream cheese frosting is pure sunshine on a plate and always reminds me of summer celebrations with my family. The cake itself bursts with real blueberry flavor, and the tangy lemon cream cheese frosting takes it over the top. This is the cake I bake for birthdays and brunches when I want something special that everyone will ask about all day long.

I remember preparing this for my mom’s birthday and everyone gathered around waiting for a slice before it even had a chance to cool. The flavors and colors always make people smile.

Ingredients

• Unsalted butter: softens the crumb and adds rich flavor Choose high quality butter for best results
• White sugar: sweetens and helps create a tender cake Stick with granulated for reliable results
• Large eggs: give the cake structure and a delicate texture Bring to room temperature for even mixing
• Cake flour: ensures a light soft cake Sift for extra fluffiness If needed use a blend of all purpose flour with cornstarch
• Baking powder and baking soda: help the cake rise evenly Use fresh leaveners for a beautiful crumb
• Salt: balances sweetness and defines flavors Opt for fine sea salt
• Sour cream: adds moisture and a subtle tang Select full fat for extra richness
• Pureed blueberries: infuse the cake with vibrant color and fresh flavor Use plump ripe berries or quality frozen ones
• Vegetable oil: keeps the cake moist and tender even after chilling Neutral oils like canola work best
• Pink coloring gel (optional): for a bluer hue Choose a good gel that will not affect taste
• Whole blueberries: folded into the batter create juicy blueberry bursts Toss in a bit of flour to prevent sinking

• For the lemon cream cheese buttercream
• Unsalted butter: forms the creamy base Use slightly softened butter for smooth mixing
• Brick style cream cheese: provides a tangy flavor and silky texture Make sure it is very soft for easy blending
• Lemon juice and zest: give bright citrus flavor Always use fresh lemons for best aroma and taste
• Powdered sugar: sweetens and thickens the frosting Sift to prevent lumps
• Milk (optional): to reach perfect spreading consistency Add only if needed

Step-by-Step Instructions

Prepare the Blueberries:

Puree fresh or thawed blueberries in a blender until mostly smooth Heat in a saucepan with water stirring often until the mixture reduces and thickens to three quarters cup Let the mixture cool completely before using This step creates a concentrated blueberry flavor that will not make the batter too runny

Prep the Cake Pans and Oven:

Preheat your oven to three hundred fifty degrees Fahrenheit and thoroughly grease and flour three round cake pans eight inches wide by two inches high This prevents sticking and helps the cakes pop out smoothly

Mix Dry and Wet Ingredients:

In a bowl whisk together the flour baking powder baking soda and salt for even distribution In another bowl stir the sour cream blueberry puree and vegetable oil until combined Mixing these separately allows everything to come together quickly and evenly in the final batter

Cream Butter and Sugar:

In a mixer bowl beat the softened butter until completely smooth and creamy Slowly add sugar and continue to mix until the mixture is very light and fluffy usually about three to five minutes Scraping the bowl ensures even texture This is key for airy cake

Add Eggs Gradually:

Crack eggs in one at a time mixing on low after each until the yolk disappears This steady pace helps the batter stay smooth and prevents curdling

Alternate Adding Dry and Wet Mixes:

Add one third of the dry ingredients to the butter mixture mix gently then add half of the blueberry sour cream mixture Alternate in this pattern ending with a final addition of dry ingredients Stir each time only until just blended for a tender cake Do not overmix

Color and Fold in Blueberries:

If desired add a drop or two of pink coloring gel to enhance the purple hue Gently fold in whole blueberries with a spatula They create juicy pockets without sinking to the bottom

Bake and Cool:

Divide batter across prepared pans and bake for twenty two to twenty five minutes Test the center with a toothpick for doneness The cakes should spring back and a few moist crumbs are fine Cool in the pans for about ten minutes before turning out to finish cooling on a rack

Make Lemon Cream Cheese Frosting:

Beat softened butter in your mixer until smooth Add soft brick cream cheese in pieces and mix gently until fully incorporated Sift and gradually add powdered sugar then pour in lemon juice and zest Keep mixing on low until creamy and thick Avoid overmixing or the frosting may become too soft If needed refrigerate briefly to firm up

Frost and Serve:

Once cakes are completely cool spread the lemon cream cheese frosting generously between each layer and all around the outside Decorate with fresh blueberries or lemon zest if desired

Save

My favorite ingredient here is the pureed cooked blueberries that infuse every part of the cake with rich fruitiness Without this step you miss out on the depth of true blueberry flavor My niece loves to help swirl the purple batter and always asks to sneak a taste

Storage Tips

Store any leftovers in an airtight container in the fridge The frosting keeps the cake moist for several days For longer storage you can wrap unfrosted cake layers tightly in plastic and freeze up to two months then thaw and frost just before serving For best flavor serve chilled but allow to sit at room temperature for ten to fifteen minutes before slicing

Ingredient Substitutions

If you do not have cake flour make your own by replacing a small amount of all purpose flour with cornstarch as described above Greek yogurt can replace sour cream for a similar texture If you run out of fresh blueberries high quality frozen berries work beautifully just thaw and drain first to prevent extra moisture Lemon extract can boost citrus flavor if zest is not available

Serving Suggestions

This cake shines as a centerpiece for summer cookouts baby showers or special brunches For a festive touch garnish with extra blueberries lemon zest or edible flowers Serve with coffee tea or even a chilled glass of sparkling lemonade

Cultural and Historical Notes

Blueberry desserts hold a cherished spot in American baking especially in the Northeast where wild blueberries flourish across the summers Lemon and cream cheese pair perfectly with berries in traditional Southern cakes creating a timeless flavor combination Every baker in my family seems to have their own story with this cake filling kitchen memories with laughter and color

Recipe FAQs

→ How do I avoid a dense texture?

Make sure all wet ingredients are at room temperature and mix just until combined to keep the crumb light.

→ Can I use frozen blueberries?

Yes, thaw them first for the purée and drain any excess liquid before adding to the batter.

→ How do I achieve vibrant color?

Add a small amount of pink or purple gel coloring to the batter; this helps enhance the natural blueberry hue.

→ What’s the best way to store leftovers?

Keep the frosted cake covered in the refrigerator for up to three days to preserve freshness.

→ Can all-purpose flour be substituted?

Yes, remove 2 tablespoons per cup and replace with cornstarch, then whisk thoroughly before using.