Introduction

This Blueberry Cake with Lemon Frosting is a delightful treat bursting with fresh flavors. Moist, tender layers studded with juicy blueberries are complemented perfectly by a tangy, creamy lemon frosting. It’s an ideal dessert for spring and summer gatherings or any time you want a bright, fruity cake.

The image shows a close-up of a three-layer blueberry cake with light golden yellow sponge filled with clusters of dark purple blueberries in each layer. Each sponge layer is separated and covered with thick, creamy white frosting. The top layer has a smooth coating of the same white frosting, decorated with two fresh blueberries, a small purple flower, and a thin lemon slice. The cake sits on a white plate against a white marbled background. A silver cake server is visible on the right side, holding the slice. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups plain / all purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
4 large eggs (50-55g / 2oz each), at room temperature
1 1/2 cups caster / superfine sugar
115g / 1/2 cup unsalted butter, melted & hot
1 cup sour cream, full fat, at room temperature
3 teaspoons vanilla extract
3 teaspoons vegetable or canola oil
3 teaspoons lemon zest
375g / 2 1/2 cups blueberries
2 teaspoons flour (for coating blueberries)
225g / 2 sticks unsalted butter, at room temperature (for frosting)
250g / 8oz cream cheese, brick style, at room temperature
4 cups sifted icing sugar / powdered sugar
1 teaspoon vanilla extract (for frosting)
2 tablespoons lemon juice
Pinch of salt
Extra blueberries, lemon slices, edible flowers for decoration

Instructions

Step 1: Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before making the batter. Place one oven shelf in the middle and a second below it.
Step 2: Grease 3 x 20cm (8”) cake pans with butter and line with parchment paper.
Step 3: Set aside about one-third of the blueberries for decorating later. Toss the remaining blueberries in 2 teaspoons of flour to coat gently.
Step 4: In a large bowl, whisk together the 2 cups flour, baking powder, and salt. Set aside.
Step 5: Beat the eggs for 30 seconds on medium speed using a stand mixer with a whisk attachment or hand mixer.
Step 6: Gradually add the sugar over 45 seconds while beating, then continue to beat on high speed for about 7 minutes until the mixture triples in volume and becomes white and fluffy.
Step 7: Gently fold in the dry ingredients in three stages: sprinkle one-third of the flour over the eggs and mix briefly on low speed, add half of the remaining flour and mix again, then add the rest and mix just until combined. Avoid overmixing.
Step 8: In the now-empty flour bowl, whisk together sour cream, hot melted butter, oil, vanilla extract, and lemon zest until smooth.
Step 9: Temper the sour cream mixture by adding about 1 1/2 cups of the egg mixture to it and whisking until smooth.
Step 10: Slowly combine the sour cream mix back into the egg mixture on low speed until just incorporated.
Step 11: Scrape down the sides and base of the bowl, then beat briefly on low speed. The batter should be thick but soft.
Step 12: Gently fold in the flour-coated blueberries.
Step 13: Divide the batter evenly between the prepared cake pans and smooth the tops. Scatter the reserved blueberries on top of each layer.
Step 14: Bake for 25 minutes, or until golden and a toothpick inserted in the center comes out clean. If your oven can’t fit all pans on one shelf, bake two on the middle shelf and one below. Remove the top pans after 25 minutes and move the lower pan to the middle shelf to bake for an additional 3 minutes.
Step 15: Cool cakes in the pans for 15 minutes, then turn them out onto racks upside down. Remove the parchment paper and allow the cakes to cool completely, flipping helps flatten any domes.
Step 16: For the frosting, beat the 225g unsalted butter on medium-high speed for 2 minutes until pale and creamy.
Step 17: Add the cream cheese and beat on medium speed for 30 seconds until smooth.
Step 18: Gradually add the sifted icing sugar and mix gently on low speed to avoid a sugar cloud, then beat on high for 2 minutes once mostly combined.
Step 19: Add vanilla extract, lemon juice, and a pinch of salt, then beat for another 30 seconds until creamy.
Step 20: Frost the cooled cake layers and decorate with extra blueberries, lemon slices, and edible flowers if desired. Serve and enjoy!

Tips & Variations

Use fresh blueberries when possible for best flavor; frozen berries can be used but do not thaw before adding to avoid bleeding into the batter.
If cream cheese frosting becomes too soft, chill briefly before using to firm up.
You can substitute sour cream with Greek yogurt for a slightly tangier taste.
For a gluten-free option, use a 1:1 gluten-free baking flour blend instead of plain flour.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor and texture. Leftover cake can also be frozen tightly wrapped for up to 3 months; thaw overnight in the fridge and frost fresh if desired.

How to Serve

A three-layer vanilla cake filled with blueberries inside each sponge layer is shown. The light cream-colored frosting covers the entire cake smoothly, with a thick layer between each sponge. On the top layer, there are two whole blueberries and a small purple flower placed near a thin lemon slice. The cake is on a white plate resting on a white marbled surface. A silver cake server is slightly visible under the bottom right side of the cake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries in this cake?

Yes, you can use frozen blueberries without thawing. Toss them in flour as directed to prevent them from sinking. Keep in mind frozen berries may release extra moisture, which can slightly affect the texture.

How do I prevent the cream cheese frosting from being too runny?

Make sure both butter and cream cheese are at room temperature but not too soft or melted. If the frosting is too soft, chill it in the fridge for 15-20 minutes and then re-whip before spreading.