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Blueberry Cake with Lemon Frosting Recipe

★★★★★

4.9 from 64 reviews
  • Author: Jack
  • Total Time: 58 minutes
  • Yield: 12 slices 1x
  • Diet: Vegetarian

Description

This Blueberry Cake with Lemon Frosting is a delightful layered dessert featuring a moist, tender crumb bursting with fresh blueberries and a tangy lemon cream cheese frosting. Perfect for special occasions or a weekend treat, this cake combines bright citrus flavors with the natural sweetness of blueberries for a refreshing and elegant dessert.

Ingredients

Scale

Cake

  • 2 cups plain / all purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/4 tsp 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 full fat sour cream, at room temperature
  • 3 tsp vanilla extract
  • 3 tsp vegetable or canola oil
  • 3 tsp lemon zest
  • 375g / 2 1/2 cups blueberries (fresh or frozen)
  • 2 tsp flour (for coating blueberries)

Lemon Cream Cheese Frosting

  • 225g / 2 sticks unsalted butter, at room temperature
  • 250g / 8oz cream cheese, brick style, at room temperature (but not too soft)
  • 4 cups soft icing sugar / powdered sugar, sifted
  • 1 tsp vanilla extract
  • 2 tbsp lemon juice
  • Pinch of salt
  • Extra blueberries, lemon slices, edible flowers (for decoration)

Instructions

  1. Preparation: Preheat oven to 180°C/350°F (160°C fan) for 20 minutes. Grease and line 3 x 20cm / 8” cake pans. Place one rack in the middle and one shelf beneath in the oven.
  2. Prepare blueberries: Set aside about one-third of the blueberries for decoration. Toss the remaining blueberries with 2 tsp flour to coat gently and prevent sinking during baking.
  3. Mix dry ingredients: Whisk together the flour, baking powder, and salt in a large bowl and set aside.
  4. Whisk eggs and sugar: Beat eggs for 30 seconds on medium speed using a stand mixer or hand beater. Gradually add the caster sugar over 45 seconds while continuing to beat, then beat on high speed for 7 minutes until the mixture triples in volume and is pale and fluffy.
  5. Add flour to egg mixture: Gently add the flour mixture in 3 parts to the egg mixture on low speed, mixing just until no flour streaks remain to keep batter light.
  6. Whisk wet ingredients separately: In the empty flour bowl, whisk sour cream, hot melted butter, vegetable oil, vanilla extract, and lemon zest until smooth.
  7. Combine sour cream mix with egg mixture: Temper the sour cream mixture by whisking in about 1 1/2 cups of egg mixture until smooth. Slowly pour this back into the remaining egg mixture, mixing gently on low speed to combine. Scrape down the bowl and mix briefly to achieve a thick but soft batter.
  8. Fold in blueberries: Fold the flour-coated blueberries gently into the batter, avoiding overmixing to retain berries intact.
  9. Bake: Divide the batter evenly among the three prepared pans. Smooth tops and scatter reserved blueberries over the batter. Bake on the racks as arranged (two pans in the middle and one beneath) for 25 minutes. Then remove the top pans; move the bottom pan to the middle rack and bake another 3 minutes or until a toothpick comes out clean and the cakes are golden.
  10. Cool: Cool cakes in pans for 15 minutes. Carefully turn out onto cooling racks upside down to remove parchment and flatten any domes for neat layers.
  11. Make lemon cream cheese frosting: Beat butter for 2 minutes until fluffy and lighter in color. Add cream cheese and beat just until smooth. Gradually add sifted icing sugar on low speed to avoid powder clouds. Once mostly combined, beat on high for 2 minutes until creamy. Add vanilla extract, lemon juice, and salt, then beat for another 30 seconds.
  12. Assemble and decorate: Frost the cooled cake layers with the lemon cream cheese frosting. Decorate with extra blueberries, lemon slices, and edible flowers as desired. Serve immediately or refrigerate until ready to serve.

Notes

  • Note 1: Use all-purpose flour for the best texture.
  • Note 2: Room temperature eggs whip better and incorporate more air.
  • Note 3: Caster sugar dissolves quickly, giving a finer crumb and better volume.
  • Note 5: Full fat sour cream adds moisture and tang.
  • Note 6: Vegetable or canola oil keeps the cake tender and moist.
  • Note 7: Frozen blueberries can be used; no need to thaw but toss in flour to prevent sinking.
  • Note 8: Use brick cream cheese, not spreadable tub style, for better consistency.
  • Note 9: Cake pans size of 20cm / 8” diameter recommended for even layers; adjust baking time with different sizes.
  • Note 11: If frosting is too sloppy, chill briefly to firm up before using.
  • Prep Time: 30 minutes
  • Cook Time: 28 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: blueberry cake, lemon frosting, cream cheese frosting, layered cake, blueberry dessert, lemon blueberry cake

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Find it online: https://eatwithjack.com/blueberry-cake-with-lemon-frosting-recipe/