Blueberry Cake with Lemon Cream Cheese Frosting Recipe

It’s impossible not to swoon over this Blueberry Cake with Lemon Cream Cheese Frosting: it’s a showstopper with the perfect marriage of soft, berry-spiked crumb and a cloud-like, tangy lemon frosting that brings everything to life. Imagine bursting blueberries and bright citrus layered in every bite—this cake is the ultimate dessert for spring celebrations and cozy weekends alike. Whether you’re a blueberry fanatic or just love a sweet-tart contrast in your bakes, this is one recipe you’ll reach for again and again.

Ingredients You’ll Need

The best part? You won’t need anything outlandish to create this luscious treat. Each ingredient here serves a purpose—building structure, amplifying flavors, or imparting that coveted bakery-worthy crumb and color. Let’s break them down:

• Unsalted butter: Gives the cake its rich, tender texture and depth in both the cake and frosting.
• White sugar: Not only sweetens, but helps achieve that irresistible lightness and moist crumb.
• Large eggs: Essential for structure and moisture—bring to room temp for the fluffiest cake.
• Cake flour: The key to a delicate, soft crumb; substitute if needed, but cake flour is ideal here.
• Baking powder & baking soda: These leaveners make sure your cake rises beautifully—don’t skip or skimp!
• Salt: Just a bit amplifies every flavor and balances the sweetness.
• Sour cream: Keeps every bite ultra-moist with a tender, creamy texture; it’s a must in this recipe.
• Blueberries (pureed & whole): Bring vibrant color, bold berry flavor, and delightful specks throughout the cake.
• Vegetable oil: Extra moisture for a soft, bakery-style finish.
• Pink coloring gel (optional): Enhances the blueberry color, but you can skip it if you want a more natural look.
• Unsalted butter (for frosting): Softens into a luxurious base for your lemon cream cheese buttercream.
• Cream cheese (block-style): Provides tang and creaminess for the ultimate frosting—always use the block, not whipped tub.
• Lemon juice & zest: Infuses the frosting with zippy citrus notes that perfectly cut through the sweetness.
• Powdered sugar: Sifts into the frosting for a super smooth, fluffy finish.
• Milk (if needed): Just a splash can thin your frosting to the perfect spreadable consistency.

How to Make Blueberry Cake with Lemon Cream Cheese Frosting

Step 1: Prepare the Blueberry Puree

Start by measuring out your blueberries—if you’re using frozen, let them thaw to get the best puree. In a blender, pulse 1 ½ cups of blueberries until smooth, then simmer in a saucepan with ¼ cup of water. Reduce this mixture over medium heat until you have about ¾ cup of thick, concentrated puree. Let it cool completely before you proceed (you can even make this a day ahead and pop it in the fridge).

Step 2: Get Your Cake Pans Ready

While your blueberry puree cools, preheat the oven to 350 degrees and grease three 8-inch round cake pans. For extra insurance against sticking, dust the pans lightly with flour after greasing. This makes turning out those beautiful layers effortless.

Step 3: Whisk Dry Ingredients

In a large bowl, whisk together the cake flour, baking powder, baking soda, and salt for about 30 seconds. This step helps evenly distribute the leaveners so your cake rises perfectly every time.

Step 4: Blend Wet Ingredients

In another bowl, combine your sour cream, cooled blueberry puree, and oil. Blend with a fork until thoroughly mixed—this combo is your ticket to a tender, moist cake packed with blueberry flavor and vibrant color.

Step 5: Cream Butter and Sugar

In the bowl of a stand mixer (or with a hand mixer), beat the butter until creamy and smooth. Gradually add in the sugar and mix for 3 to 5 minutes, until pale and fluffy. This step is crucial for a light, airy crumb, so don’t rush it!

Step 6: Add Eggs

Beat in the eggs one at a time, mixing until each yolk disappears. This helps prevent curdling and ensures even texture throughout your Blueberry Cake with Lemon Cream Cheese Frosting.

Step 7: Combine Everything

Add the flour mixture and the sour cream-blueberry mixture to the creamed butter in alternating thirds, beginning and ending with the flour. This keeps the batter sturdy but tender. Add your optional pink coloring gel here if desired and fold in gently—don’t over-mix.

Step 8: Fold in Whole Blueberries

Gently fold in the remaining whole blueberries for juicy berry bursts in every slice. This adds both flavor and a beautiful speckled appearance to your cake.

Step 9: Bake the Layers

Divide the batter evenly among your prepared pans. Smooth the tops, then bake for about 22 to 25 minutes, checking with a toothpick for doneness—centers should come out clean or with a few moist crumbs. Let cakes cool in the pans for 5 to 10 minutes before turning out onto a rack to cool completely.

Step 10: Make Lemon Cream Cheese Frosting

While the cakes cool, whip up your frosting by beating slightly softened butter until smooth, then adding your cream cheese and whipping until creamy. Gradually add the sifted powdered sugar, lemon juice, and zest, beating until fluffy and light. If you need to thin the frosting, add a bit of milk until spreadable.

How to Serve Blueberry Cake with Lemon Cream Cheese Frosting

Garnishes

For a finishing touch, I love decorating the cake with plump fresh blueberries and delicate curls of lemon zest. Microplaned zest scattered on the frosting adds a pop of yellow, while the blueberries make the whole cake feel fresh from the garden. You can also sprinkle a little powdered sugar over the top for a dreamy, bakery-style effect.

Side Dishes

This cake is so striking that it barely needs a companion, but a little bowl of lightly sweetened whipped cream or a scoop of lemon or blueberry sorbet elevates it even further. If you’re hosting brunch or a summer party, pair your Blueberry Cake with Lemon Cream Cheese Frosting with iced tea, a citrusy sangria, or creamy lattes.

Creative Ways to Present

Serve the cake as a tall layer beauty on a white cake stand for maximum wow factor, or slice it into miniature squares for a finger-dessert platter. For a picnic or casual get-together, try making the cake in a 9×13 pan and swirling extra blueberry puree onto the frosting before serving—guaranteed to turn heads and tempt tastebuds!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare!), cover the cake tightly and refrigerate. The chilled cake keeps the frosting luscious and prevents drying out, ensuring the Blueberry Cake with Lemon Cream Cheese Frosting stays moist and dreamy for up to 4 days.

Freezing

This cake freezes remarkably well. Chill uncovered in the fridge until the frosting firms up, then wrap slices or whole layers tightly in plastic and a layer of foil. Store in the freezer for up to two months. Thaw overnight in the fridge before serving and the flavor will still shine through.

Reheating

If you prefer your cake slightly warm (hello, gooey cream cheese frosting!), pop a slice in the microwave for 10-15 seconds. Just don’t overdo it—cream cheese becomes melty fast, so use a gentle touch to preserve all the yumminess.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Thaw your frozen blueberries fully before pureeing to ensure you get the most vibrant flavor and color. Frozen berries can actually be juicier and deeper in flavor, making them an excellent swap in this Blueberry Cake with Lemon Cream Cheese Frosting.

What can I use if I don’t have cake flour?

No cake flour, no problem! For each cup of cake flour, measure 1 cup all-purpose flour, remove 2 tablespoons, and add 2 tablespoons of cornstarch. Sift together for a light homemade substitute that won’t weigh down the cake.

How do I keep my frosting from being too runny?

Make sure your butter and cream cheese are just slightly softened, not melted. If the frosting feels loose, chill it for 15-20 minutes before using, and add a little more powdered sugar if needed for stability. Lemon juice adds tang but can thin the frosting, so pour gradually and adjust.

Can I make this cake ahead for a special event?

Yes! Bake the cake layers up to two days in advance, wrap tightly, and freeze if desired. Assemble and frost the Blueberry Cake with Lemon Cream Cheese Frosting the day you serve it for the freshest flavor and texture—everyone will be wowed!

Is there a way to make this recipe gluten free?

You can substitute a quality one-to-one gluten-free baking flour for the cake flour. Blueberries and frosting both play well with gluten-free blends, ensuring no one misses out on this showstopper!

Final Thoughts

I can’t recommend trying this Blueberry Cake with Lemon Cream Cheese Frosting enough—each bite is a burst of sunshine and summer berries, wrapped in the smoothest, tangiest frosting you’ve tasted. Whether you’re celebrating something big or just making an ordinary day delicious, this cake is sure to earn rave reviews from anyone lucky enough to enjoy a slice.

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