Blueberry Cake Lemon Cream Cheese (Print)
Soft blueberry sponge with tangy lemon cream cheese topping and swirls of blueberry purée.
# What You'll Need:
→ Blueberry Cake
01 -
170g unsalted butter, softened (1 ½ sticks)
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400g white sugar (2 cups)
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3 large eggs, room temperature
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342g cake flour (3 cups)
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8g baking powder (2 teaspoons)
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3g baking soda (½ teaspoon)
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3g salt (½ teaspoon)
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227g sour cream (1 cup)
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198g blueberries, pureed and cooked with ¼ cup water until reduced to 181g; cooled
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54g vegetable oil (¼ cup, canola oil preferred)
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Optional: Pink Coloring Gel for enhanced color
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66g whole blueberries (½ cup, to be folded into the batter)
→ Lemon Cream Cheese Buttercream
13 -
339g unsalted butter, slightly softened (3 sticks)
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226g cream cheese, softened (8 oz, brick form)
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57g lemon juice (approximately juice of one lemon)
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Zest of 1 lemon
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863g powdered sugar, sifted (7 ½ cups)
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Optional: Milk for thinning consistency
# How to Make It:
01 -
Measure 198g blueberries and puree. Cook with 60ml water over medium heat until reduced to 181g. Cool the reduction completely before use. Preheat oven to 175°C. Grease and flour three 20cm x 5cm round cake pans. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, combine sour cream, blueberry puree, and oil, then blend with a fork. In a mixer, cream butter until smooth. Gradually add sugar and beat on medium speed for 3-5 minutes until fluffy. Add eggs one at a time, mixing until combined. Alternately add the dry and wet mixtures, starting and ending with the dry ingredients. Add pink coloring gel if desired. Mix until smooth, then gently fold in 66g whole blueberries. Divide batter evenly into prepared pans. Bake for 22 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool cakes in pans for 5-10 minutes, then turn out onto wire racks to cool completely.
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In a mixer, beat softened butter until smooth. Gradually add cream cheese pieces and mix until fully combined. Add powdered sugar in increments, followed by lemon juice and zest. Mix until smooth, avoiding overmixing. If the frosting becomes too soft, refrigerate for 10 minutes before using.
# Additional Notes:
01 -
Substitute cake flour with all-purpose flour by replacing 2 tablespoons of each cup with cornstarch. Whisk to combine.
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This recipe produces approximately 7 ½ cups of batter.