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.

Ingredients

Scale

For the Blueberry Cake

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)

For the Lemon Cream Cheese Buttercream

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)

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

Nutrition

Serving Size: 1 slice (1/12th of cake)
Calories: 480 kcal
Sugar: 38 g
Sodium: 220 mg
Fat: 25 g
Saturated Fat: 14 g
Unsaturated Fat: 9 g
Trans Fat: 0.3 g
Carbohydrates: 58 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 95 mg

Keywords: blueberry cake, lemon cream cheese frosting, blueberry dessert, homemade cake, blueberry dessert recipe, lemon frosting, summer cake