Name: Blueberry Cake with Lemon Cream Cheese Frosting Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 ½ sticks unsalted butter, softened (170g); 2 cups white sugar (400g); 3 large eggs, room temperature; 3 cups cake flour (342g) (Or substitute with 3 cups all-purpose flour minus 6 tablespoons, replaced by 6 tablespoons cornstarch); 2 teaspoons baking powder (8g); ½ teaspoon baking soda (3g); ½ teaspoon salt (3g); 1 cup sour cream (227g); 1 ½ cups blueberries, pureed and reduced to ¾ cup (198g blueberries reduced to 181g); ¼ cup vegetable oil (canola oil recommended) (54g); Pink Coloring Gel (optional, small amount); ½ cup whole blueberries (66g); 3 sticks unsalted butter, slightly softened (339g); 8 oz cream cheese, softened (226g), brick style; ¼ cup lemon juice (about 57g, approximately one lemon); Zest of 1 lemon; 7 ½ cups powdered sugar, sifted (863g); Milk (optional, to thin frosting consistency as needed)

Jump to Recipe

There is something truly magical about a Blueberry Cake with Lemon Cream Cheese Frosting that makes it an absolute showstopper for any occasion. Imagine tender, moist cake infused with the fresh zing of pureed blueberries, baked to perfection, then crowned with a luscious, tangy lemon cream cheese frosting that’s both creamy and irresistibly bright. Every bite bursts with a harmony of sweet and tart flavors, creating a delightfully satisfying dessert that feels like a warm hug wrapped in sunshine. Whether you’re baking for a family gathering or just craving a heartfelt treat, this Blueberry Cake with Lemon Cream Cheese Frosting will quickly become a cherished favorite.

Blueberry Cake with Lemon Cream Cheese Frosting Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe lies in how straightforward and accessible the ingredients are. Each element plays a key role — the butter and sugar create a tender crumb, the fresh blueberries add vibrant color and juicy bursts, and the lemon cream cheese frosting ties it all together with its refreshing zest and smooth finish.

Unsalted butter: Offers richness and helps create a soft, moist cake texture.
White sugar: Sweetens the batter and lightens the cake when creamed with butter.
Large eggs: Provide structure and help the cake rise beautifully.
Cake flour: Ensures a delicate crumb; a substitute method with all-purpose flour and cornstarch works perfectly too.
Baking powder and baking soda: Essential leavening agents for that perfect rise and fluffiness.
Salt: Balances flavors and enhances the sweetness.
Sour cream: Adds moisture and a subtle tang to complement the blueberries.
Pureed blueberries: The star ingredient, cooked down to intensify their flavor and color.
Vegetable oil: Contributes to a moist crumb and keeps the cake tender.
Whole blueberries: Folded in last for bursts of fresh fruit in every bite.
Pink coloring gel (optional): Used to brighten the beautiful blueberry hue of the cake.
For the frosting — unsalted butter and cream cheese: The perfect creamy base for the lemony topping.
Lemon juice and zest: Provide that unmistakable fresh, bright citrus punch.
Powdered sugar: Sweetens and thickens the frosting to creamy perfection.

How to Make Blueberry Cake with Lemon Cream Cheese Frosting

Step 1: Prepare the Blueberries

Start by pureeing 1 ½ cups of fresh or thawed blueberries and cooking them down with a bit of water until concentrated to about ¾ cup. This effort may sound extra, but it really intensifies the blueberry flavor and color in your cake, ensuring a moist and vibrant batter that’s far from ordinary. Let it cool completely before adding it to your cake mixture.

Step 2: Mix Dry and Wet Ingredients Separately

While your blueberries cool, whisk together your flour, baking powder, baking soda, and salt in one bowl. In another, blend sour cream, the cooled blueberry puree, and vegetable oil. Separating your wet and dry ingredients this way helps you achieve a perfectly smooth batter without overmixing, which keeps your cake tender and light.

Step 3: Cream Butter and Sugar

Using a mixer, cream your softened butter and sugar until the mixture is light and fluffy. This step is crucial for incorporating air and creating that irresistible cake texture. Don’t rush it — a good 3 to 5 minutes of mixing here makes all the difference.

Step 4: Combine All Ingredients

Add the eggs one at a time, mixing well between each addition to keep your batter smooth. Then alternate folding in the dry flour mixture and the wet blueberry mixture, starting and ending with dry. This alternating method ensures everything blends perfectly without overworking the batter. If using, add a drop of pink coloring gel now to brighten the blueberry hue. Finally, gently fold in the whole blueberries so they stay plump and juicy in the cake.

Step 5: Bake the Cake

Divide your batter evenly between three greased and floured 8-inch cake pans. Bake at 350 degrees for 22 to 25 minutes, checking for doneness with a toothpick. The timing may vary slightly by oven, so keep a close eye to prevent overbaking. Once baked, let the cakes cool in their pans briefly before turning them out onto wire racks to cool completely.

Step 6: Make the Lemon Cream Cheese Buttercream

For the frosting, beat softened butter until smooth, then add the cream cheese in pieces, mixing until fully combined and creamy. Gradually add sifted powdered sugar, then fold in fresh lemon juice and zest. Be careful not to overmix, as the frosting can become too soft. If it does, refrigerate for a bit to firm it up before frosting your cake.

How to Serve Blueberry Cake with Lemon Cream Cheese Frosting

Garnishes

To make your Blueberry Cake with Lemon Cream Cheese Frosting look as stunning as it tastes, consider garnishing with fresh lemon zest curls and a sprinkle of whole blueberries on top. A light dusting of edible flowers or a few fresh mint leaves can add an elegant touch and an extra pop of color.

Side Dishes

This cake pairs beautifully with a simple scoop of vanilla ice cream or a dollop of lightly whipped cream. For a refreshing twist, serve it alongside a fruit salad featuring citrus and berries to echo the flavors in the cake. A cup of herbal tea or a chilled glass of sparkling lemonade also makes a perfect companion.

Creative Ways to Present

For a fun celebration, turn your Blueberry Cake with Lemon Cream Cheese Frosting into mini layered cupcakes using the same batter and frosting. Alternatively, create a naked cake presentation by applying a thin layer of frosting around the sides, allowing glimpses of the beautiful blueberry speckled cake to show through. This rustic look is trendy and lets the vibrant colors shine.

Make Ahead and Storage

Storing Leftovers

Once assembled, keep your Blueberry Cake with Lemon Cream Cheese Frosting refrigerated to maintain the freshness of the frosting. Loosely cover the cake with plastic wrap or store it in an airtight container. It will stay delicious for 3 to 4 days, making it a wonderful dessert to enjoy over several days.

Freezing

You can freeze the cake layers uniced by wrapping them tightly in plastic wrap and then foil. Freeze for up to 2 months. When you’re ready to frost, thaw the layers overnight in the refrigerator. It’s best to freeze the frosting separately if you want to keep it fresh and fluffy.

Reheating

If you prefer your cake slightly warm, allow slices to come to room temperature first, then serve as is or warm gently in a microwave for 10-15 seconds. Avoid heating too long, especially with the cream cheese frosting, to prevent melting or separation.

FAQs

Can I use frozen blueberries for the cake?

Absolutely! Just make sure to thaw the blueberries before pureeing and cooking them down. This helps you retain the best flavor and texture in your batter.

Is there a substitute for cake flour?

Yes! You can use all-purpose flour by replacing 2 tablespoons of it per cup with 2 tablespoons of cornstarch. This mimics the softness of cake flour and keeps your cake tender.

Can I make the frosting less sweet?

Definitely. You can reduce the powdered sugar or add a little extra lemon juice to balance the sweetness with some tang. Just keep adjusting until you find the perfect flavor for your taste.

How long does the cake stay fresh?

When stored properly in the refrigerator, this cake stays fresh and delicious for up to 4 days. For longer storage, freezing is recommended.

Can I double this recipe for a larger cake?

Yes, doubling the recipe is straightforward. Just be sure you have large enough pans and bake time may increase slightly. Check doneness with a toothpick as usual.

Final Thoughts

This Blueberry Cake with Lemon Cream Cheese Frosting is one of those recipes you’ll find yourself coming back to time and time again because it hits all the right notes — bright, fresh, creamy, and utterly comforting. Baking it is a joyful experience, and sharing it is even better. Give this recipe a try, and soon you’ll be creating joyful moments around this gorgeous cake that everyone will adore.

Blueberry Cake with Lemon Cream Cheese Frosting Recipe

★★★★★

5.2 from 18 reviews

Author: Zoe
Total Time: 1 hour 10 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

A moist and flavorful Blueberry Cake bursting with fresh blueberry puree and whole blueberries, complemented by a tangy and creamy Lemon Cream Cheese Frosting. Perfect for celebrations or a delightful dessert, this cake combines the sweetness of berries with the zesty brightness of lemon for an irresistible treat.

Instructions

Prepare Blueberry Puree: Measure 1 ½ cups blueberries. If frozen, thaw first. Puree the blueberries in a blender, then cook the puree with ¼ cup water over medium heat until reduced to ¾ cup. Add water if over-reduced. Cool completely before use.
Preheat and Prepare Pans: Preheat oven to 350°F (175°C). Grease and flour three 8-inch by 2-inch round cake pans.
Mix Dry Ingredients: In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt until well combined. Set aside.
Mix Wet Ingredients (except eggs): In another bowl, combine sour cream, cooled blueberry puree, and vegetable oil. Mix with a fork and set aside.
Cream Butter and Sugar: In a mixer bowl, beat softened butter until smooth. Gradually add sugar and mix on medium speed for 3-5 minutes until lightened in color and fluffy. If using a hand mixer, beat longer if needed.
Add Eggs: Add eggs one at a time, mixing after each addition until fully incorporated and yolk color disappears.
Combine Flour and Wet Mixtures: Alternately add the flour mixture and sour cream mixture to the butter mixture, beginning and ending with the flour mixture. Mix at medium speed until just combined. Avoid overmixing.
Add Coloring and Fold in Blueberries: Add a small amount of pink coloring gel to enhance blueberry color if desired. Fold in ½ cup whole blueberries gently.
Bake: Divide batter evenly among the prepared pans. Bake at 350°F for 22 to 25 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Baking time can vary by oven.
Cool Cakes: Let cakes cool in pans for 5 to 10 minutes, then remove from pans and cool completely on a wire rack before frosting.
Make Lemon Cream Cheese Buttercream: In a mixing bowl, beat softened butter until smooth. Add cream cheese pieces and beat until fully combined. Gradually add sifted powdered sugar, lemon juice, and lemon zest. Mix on low to medium speed until smooth but don’t overmix or frosting will become too soft. Refrigerate 10 minutes if frosting is too soft. Add milk sparingly if frosting needs thinning.
Assemble and Frost: Once cakes are fully cooled, layer and frost with the lemon cream cheese buttercream as desired. Store cake refrigerated if not serving immediately.

Notes

Substitution for cake flour: Use all-purpose flour by removing 2 tablespoons per cup of flour and replacing with 2 tablespoons cornstarch; whisk to combine before using.
This recipe yields approximately 7 ½ cups of cake batter.
Ensure eggs are room temperature for best mixing; warm in bowl of warm water for 5-10 minutes if needed.
Frosting makes about 5 cups, enough to frost a three-layer 8-inch cake lavishly.
If frosting becomes too soft, refrigerate briefly to firm up.
Use brick style cream cheese rather than tub for better texture in frosting.
Use fresh or thawed blueberries for best flavor and texture.
Oven temperatures vary; check cake doneness early to avoid overbaking.

Prep Time: 25 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American