Name: Blueberry Cake with Lemon Cream Cheese Frosting Recipe
Prep time: 20 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 plus 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 to 181g puree); ¼ cup vegetable oil (54g); Pink Coloring Gel (optional); ½ cup whole blueberries (66g), folded in at the end; 3 sticks unsalted butter, slightly softened (339g); 8 oz cream cheese, softened (226g); ¼ cup lemon juice (57g), approximately one lemon; Zest of 1 lemon; 7 ½ cups powdered sugar, sifted (863g); Milk, optional, to thin the frosting

Jump to Recipe

If you adore the fresh, juicy sweetness of berries combined with a tangy twist, the Blueberry Cake with Lemon Cream Cheese Frosting is going to steal your heart and your taste buds. This delightful cake layers moist, tender blueberry-infused cake with a luscious, zesty lemon cream cheese frosting that perfectly balances sweetness with a refreshing citrus kick. Whether you’re baking for a special occasion or simply craving a slice of homemade happiness, this recipe promises an unforgettable experience full of vibrant flavors and comforting textures.

Blueberry Cake with Lemon Cream Cheese Frosting Recipe - Recipe Image

Ingredients You’ll Need

This Blueberry Cake with Lemon Cream Cheese Frosting relies on a beautiful balance of simple, high-quality ingredients that come together to create magic. Each component contributes its own special touch—from the softness of the butter to the brightness of the fresh lemon zest, every ingredient plays a vital role in flavor, texture, and that gorgeous color.

Unsalted butter: Provides richness and moisture; soften it well for easier mixing and fluffier texture.
White sugar: Sweetens the cake and helps create a light crumb when beaten properly with butter.
Eggs: Bind everything together while adding structure and extra moisture; room temperature eggs mix more evenly.
Cake flour: Yields a tender crumb; you can substitute with all-purpose flour plus cornstarch for best results (see notes).
Baking powder and baking soda: Leavening agents that ensure your cake rises beautifully and is light as air.
Sour cream: Adds moistness and a subtle tang, balancing the sweetness of the blueberries and frosting.
Blueberries (both pureed and whole): Infuse natural fruit flavor and texture that makes this cake truly special.
Vegetable oil: Keeps the cake extra moist without weighing it down.
Lemon juice and zest: Give the cream cheese frosting a fresh citrus punch that complements the sweet blueberries perfectly.
Cream cheese: The star of the frosting, adding creamy tanginess and smooth consistency.
Powdered sugar: Sweetens and thickens the frosting to the perfect spreadable texture.
Optional pink coloring gel: Enhances the blueberry color for a stunning visual appeal.

How to Make Blueberry Cake with Lemon Cream Cheese Frosting

Step 1: Prepare the Blueberries

Start by pureeing 1 ½ cups of blueberries, then cook them gently with a little water until the mixture reduces to about ¾ cup. This reduction intensifies the blueberry flavor and concentrates their natural sweetness. Cooling this mixture before adding it to the batter is essential to keep the cake’s texture just right. If you want a deeper hue, a tiny bit of pink coloring gel can be stirred in here to really make those blues pop.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. This blend forms the foundational structure that will give the cake its tender yet sturdy crumb. Properly distributing the leaveners within the flour mixture means each bite rises evenly and stays light.

Step 3: Combine the Wet Ingredients Except Eggs

In another bowl, mix the sour cream, blueberry reduction, and vegetable oil. The sour cream introduces a lovely creaminess and slight tang while the oil locks in moisture, ensuring your Blueberry Cake with Lemon Cream Cheese Frosting is never dry or crumbly.

Step 4: Cream Butter and Sugar

Using your mixer, beat the softened butter until smooth, then gradually add the sugar and continue beating until the mixture turns light and fluffy. This process incorporates air, which helps your cake rise beautifully and gives it a delicate texture. Don’t rush this step—patience here pays off deliciously!

Step 5: Add Eggs and Alternate Dry and Wet Mixtures

Add the eggs one at a time, making sure each is fully incorporated before adding the next; this prevents any curdling and keeps the batter smooth. Then, alternate adding the dry flour mixture and the sour cream blueberry mixture into the butter blend, beginning and ending with the dry. Mixing gently but thoroughly here is key to avoid overworking the batter, which could make the cake tough.

Step 6: Fold in Whole Blueberries and Bake

Gently fold in the remaining whole blueberries to introduce bursts of fruity texture throughout the cake. Divide the batter into three greased and floured 8-inch pans, smoothing the tops carefully. Bake at 350 degrees Fahrenheit for about 22 to 25 minutes until a toothpick comes out clean or with just a few moist crumbs attached. Let the cakes cool in their pans briefly before removing to a wire rack.

Step 7: Make the Lemon Cream Cheese Frosting

For the frosting, start by beating the softened butter until smooth, then add softened cream cheese in chunks, mixing gently until creamy and uniform. Gradually sift in powdered sugar, followed by fresh lemon juice and lemon zest, giving the frosting its iconic bright flavor. Be cautious not to overbeat; if it gets too soft, chilling it lightly will help it firm up for easy spreading.

How to Serve Blueberry Cake with Lemon Cream Cheese Frosting

Garnishes

Decorate your cake with fresh whole blueberries and a sprinkle of lemon zest for a stunning and flavorful finish that highlights the cake’s key tastes. Adding edible flowers or a light dusting of powdered sugar can also elevate the presentation, making it feel even more special for guests.

Side Dishes

This Blueberry Cake with Lemon Cream Cheese Frosting pairs beautifully with a dollop of whipped cream or a scoop of vanilla bean ice cream for extra indulgence. If you want to keep it light, a simple green salad with a citrus vinaigrette contrasts nicely, balancing the cake’s sweetness.

Creative Ways to Present

Try serving the cake as individual mini-layer cakes or as a charming trifle, layering cake pieces with extra frosting and fresh berries in clear glasses for a fun twist. Another idea is to bake the cake in a bundt pan for a dramatic shape that guests will love.

Make Ahead and Storage

Storing Leftovers

Keep leftover Blueberry Cake with Lemon Cream Cheese Frosting wrapped tightly in plastic wrap or stored in an airtight container in the refrigerator. The frosting’s dairy content means refrigeration is best for freshness and food safety, and the cake will stay moist for up to 3-4 days.

Freezing

You can freeze the unfrosted cakes wrapped well in plastic and foil for up to three months. Thaw them overnight in the fridge before frosting. If you want to freeze the whole frosted cake, flash freeze it uncovered first to harden the frosting, then wrap securely. This keeps the layers intact and frosting fresh.

Reheating

Since this cake is best enjoyed chilled or at room temperature due to its cream cheese frosting, reheating is generally not recommended. However, if you prefer, letting it sit at room temperature for 30-60 minutes before serving will bring out all the flavors beautifully without losing moisture.

FAQs

Can I use frozen blueberries for this cake?

Absolutely! Just be sure to thaw them completely and drain any excess water before pureeing and folding into the batter. This helps prevent the cake from becoming soggy.

How do I prevent the frosting from becoming too soft?

Make sure your cream cheese and butter are only slightly softened and avoid overmixing the frosting. If it does become too soft, refrigerate it for about 10 minutes to firm up before using.

Can I make this cake gluten-free?

With some substitutions, yes! Use a gluten-free flour blend formulated for cakes, and make sure your baking powder is gluten-free. Keep in mind texture might vary slightly.

What’s the best way to stack the cake layers?

Use a generous but even layer of frosting between each cake layer, placing them on a sturdy cake board or plate. Chilling between layers can help stabilize the finished cake.

Is the pink coloring gel necessary?

Not at all! It’s optional and only used to enhance the visual vibrancy of the blueberries in the batter. The cake will still taste delicious without it.

Final Thoughts

This Blueberry Cake with Lemon Cream Cheese Frosting is truly a masterpiece of flavor and texture that’s sure to become a beloved favorite in your baking repertoire. Its bright freshness and moist crumb make it perfect for celebrations or a simple sweet treat at home. I can’t wait for you to try this recipe and share it with your friends and family because honestly, once you taste it, you’ll want to keep it close forever.

Blueberry Cake with Lemon Cream Cheese Frosting Recipe

★★★★★

5.1 from 7 reviews

Author: Ella
Total Time: 1 hour 10 minutes
Yield: 3 eight-inch cake layers (serves 12-16) 1x
Diet: Vegetarian

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Description

A moist and flavorful blueberry cake infused with pureed blueberries and topped with a tangy lemon cream cheese buttercream frosting. This delightful dessert combines the sweetness of fresh blueberries with the zesty brightness of lemon, perfect for celebrations or any special occasion.

Instructions

Prepare Blueberry Puree: Measure 1 ½ cups blueberries, thaw if frozen. Puree in a blender, then cook with ¼ cup water over medium heat until reduced to ¾ cup. Cool completely before use.
Preheat Oven and Prepare Pans: Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
Mix Dry Ingredients: In a medium bowl, whisk together cake flour (or substitute mix), baking powder, baking soda, and salt for 30 seconds. Set aside.
Mix Wet Ingredients: In another bowl, combine sour cream, cooled blueberry puree, and vegetable oil. Mix with fork and set aside.
Cream Butter and Sugar: In a mixer bowl, beat softened butter on medium speed until smooth. Gradually add sugar and continue beating for 3-5 minutes until light and fluffy.
Add Eggs: Add eggs one at a time, mixing well after each until fully incorporated.
Combine Ingredients: Alternately add dry ingredients and sour cream mixture to the butter mixture, beginning and ending with dry ingredients. Mix on medium speed until combined.
Add Coloring Gel: Add a small amount of pink coloring gel if desired to enhance the berry color. Mix gently.
Fold in Blueberries: Fold in the ½ cup whole blueberries carefully to avoid breaking.
Bake the Cake Layers: Divide batter evenly among prepared pans. Bake for 22 to 25 minutes or until a toothpick inserted in the center comes out clean or with few crumbs. Watch baking time closely as ovens vary.
Cool the Cakes: Let cakes cool in pans for 5-10 minutes, then turn out onto wire racks to cool completely.
Prepare Lemon Cream Cheese Frosting: In a mixer bowl, beat the softened butter until smooth. Add softened cream cheese and mix until combined.
Add Sugar and Lemon: Gradually add sifted powdered sugar, then add lemon juice and zest. Mix on low speed until smooth, do not overmix. If frosting softens too much, chill for 10 minutes to firm up. Add milk in small amounts if needed to adjust consistency.
Assemble the Cake: Once cake layers are completely cooled, spread lemon cream cheese frosting between layers, on top, and around sides as desired.

Notes

Substitute for cake flour: Use all-purpose flour minus 2 tablespoons per cup, replacing that with 2 tablespoons cornstarch. For 3 cups flour, remove 6 tablespoons all-purpose flour and add 6 tablespoons cornstarch. Whisk to combine.
Puree and reduce blueberries ahead of time and refrigerate if needed.
Pink coloring gel is optional and used to brighten berry color.
Use brick cream cheese, not tub style, for better frosting texture.
Frosting can be thinned with milk if too stiff.
The recipe yields approximately 7 ½ cups of cake batter and about 5 cups of frosting.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American