Blueberry Cake Lemon Cream Cheese Frosting Recipe
Blueberry cake with lemon cream cheese frosting is a delightful symphony of sweet and tart, a classic combination that never fails to impress. Imagin extracte sinking your fork into a tender, moist cake studded with bursting blueberries, each bite offering a burst of summer flavor. This isn’t just any dessert; it’s a celebration of simple ingredients transformed into something truly special. We all crave those comforting treats that evoke happy memories, and this blueberry cake with lemon cream cheese frosting does just that. The vibrant jewel-toned berries are perfectly complemented by the zesty tang of the lemon cream cheese frosting, creating a beautifully balanced flavor profile that is both refreshing and indulgent. It’s the ideal centerpiece for any gathering, from a casual afternoon tea to a more festive occasion, and I’m so excited to share my foolproof recipe with you.
This Blueberry Cake with Lemon Cream Cheese Frosting is a delightful symphony of sweet, tangy, and comforting flavors. The moist, tender cake is studded with bursts of fresh blueberry, while the vibrant lemon cream cheese frosting provides a bright, zesty counterpoint. It’s a perfect treat for any occasion, from a casual afternoon tea to a celebratory dessert. I’ve fine-tuned this recipe to ensure a beautifully textured cake and a frosting that sings with citrus.
Ingredients:
For the Blueberry Cake
1. Prepare the Blueberries: Start by preparing your blueberry puree. In a small saucepan, combine 198g of fresh blueberries with 60ml of water. Cook over medium heat, stirring occasionally, until the blueberries have burst and softened, about 5-7 minutes. Mash them with a fork or potato masher. Strain the mixture through a fine-mesh sieve to remove skins and seeds, pressing gently to extract as much liquid as possible. You should end up with approximately 181g of concentrated blueberry liquid. Let this cool completely. If you’d like a more vibrant purple hue for your cake, you can add a tiny drop or two of pink coloring gel to the cooled puree at this stage. The natural pigments in blueberries are pH sensitive, and a touch of pink can really enhance their natural color.
2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened 170g of unsalted butter and 400g of white sugar. Use an electric mixer on medium-high speed until the mixture is light, fluffy, and pnon-alcoholic ale yellow. This process, known as creaming, incorporates air into the batter, which contributes significantly to the cake’s tender crum extractb and rise. Don’t rush this step; it can take 3-5 minutes. Scrape down the sides of the bowl periodically to ensure everything is evenly incorporated.
3. Add Eggs and Wet Ingredients: Add the 3 large eggs, one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next. This emulsifies the mixture and adds richness. In a separate small bowl, whisk together the sour cream, the cooled 181g of blueberry puree (with or without coloring gel), and the 54g of vegetable oil. The oil contributes to the cake’s moistness, while the sour cream adds a tenderizing effect and a subtle tang.
4. Combine Dry Ingredients: In another medium bowl, whisk together the 342g of cake flour, 8g of baking powder, 3g of baking soda, and 3g of salt. Whisking these dry ingredients together ensures they are evenly distributed, which is crucial for proper leavening and a consistent texture.
5. Alternate Wet and Dry Ingredients: Now, it’s time to combine the wet and dry ingredients with the creamed butter mixture. Add about one-third of the dry ingredients to the butter mixture and mix on low speed until just combined. Then, add half of the sour cream mixture and mix until just combined. Repeat this process, alternating between the dry ingredients and the sour cream mixture, ending with the dry ingredients. Be careful not to overmix at this stage; overmixing can develop the gluten in the flour, resulting in a tough cake. A few streaks of flour are perfectly fine. Finally, gently fold in the 66g of whole blueberries. Save a few to press onto the top of the batter before baking if you like an extra decorative touch.
6. Bake the Cake: Pour the batter evenly into your prepared cake pans (greased and floured, or lined with parchment paper). I usually use two 8-inch round pans for this recipe. Bake in a preheated oven at 175°C (350°F) for 30-35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Allow the cakes to cool in the pans for about 10-15 minutes before inverting them onto a wire rack to cool completely. Ensuring the cakes are completely cool is essential before frosting, otherwise, your frosting will melt.
For the Lemon Cream Cheese Frosting
1. Cream Butter and Cream Cheese: In a large mixing bowl, beat the 339g of slightly softened unsalted butter and the 226g of softened brick cream cheese together on medium speed until smooth and well combined. It’s important that both are softened to a similar degree to avoid lumps. Scrape down the sides and bottom of the bowl frequently to ensure a smooth consistency.
2. Add Lemon and Beat: Gradually add the 57g of lemon juice to the cream cheese and butter mixture. Start with the measured amount and then taste and adjust as needed to achieve your desired level of tangin extractess. Continue to beat until the frosting is light and fluffy. If the frosting seems too thin, you can add a tablespoon or two of powdered sugar (though not listed in the required ingredients, it’s a common addition for consistency) until it reaches your desired spreading consistency. Conversely, if it’s too thick, a tiny splash more lemon juice or a touch of milk can help.
3. Assemble and Frost: Once your cake layers are completely cool, you can assemble and frost your beautiful Blueberry Cake. Place one cake layer on your serving plate. Spread a generous amount of the Lemon Cream Cheese Frosting over the top. Then, carefully place the second cake layer on top. Frost the top and sides of the entire cake with the remaining frosting. For an extra touch of elegance, you can reserve some blueberries for garnish.
Enjoy this delightful creation! The combination of the sweet, moist blueberry cake with the bright, zesty lemon cream cheese frosting is truly irresistible.
Conclusion:
This Blueberry Cake with Lemon Cream Cheese Frosting is a truly delightful treat, perfect for any occasion, from a casual afternoon tea to a special celebration. The moist, tender blueberry cake, bursting with sweet berries, pairs exquisitely with the bright, zesty lemon cream cheese frosting. It’s a classic combination that’s both comforting and refreshingly vibrant. I’ve found it’s always a crowd-pleaser, and I genuinely hope you’ll give it a try!
For serving, this cake is wonderful on its own, but it also shines with a dollop of fresh whipped cream or a scattering of extra fresh blueberries. Consider making it for brunch, a birthday, or simply when you need a little ray of sunshine. If you’re feeling adventurous, try adding a touch of almond extract to the cake batter for a subtle nutty undertone, or swirl a little raspberry jam into the batter before baking for a lovely color contrast and added fruity punch. Don’t hesitate to experiment; that’s part of the fun of baking!
Frequently Asked Questions:
Can I use frozen blueberries?
Absolutely! Frozen blueberries work beautifully in this blueberry cake recipe. It’s often best to toss them with a tablespoon of flour before adding them to the batter to help prevent them from sinking to the bottom. You don’t need to thaw them first.
How should I store the cake?
Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. The lemon cream cheese frosting is best kept chilled. Let it come to room temperature for about 15-20 minutes before serving for the best texture.
Can I make cupcakes instead of a cake?
Yes, you can definitely adapt this recipe to make cupcakes! Fill your cupcake liners about two-thirds full and bake for approximately 18-22 minutes, or until a toothpick inserted into the center comes out clean. The frosting is also perfect for piping onto cupcakes.
Blueberry Cake with Lemon Cream Cheese Frosting
A moist and flavorful blueberry cake topped with a tangy lemon cream cheese frosting.
Ingredients
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170g unsalted butter, softened
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400g white sugar
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3 large eggs, room temperature
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342g cake flour
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8g baking powder
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3g baking soda
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3g salt
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227g sour cream
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181g pureed and reduced blueberries (cooked with 60ml water)
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54g vegetable oil
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66g whole blueberries
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339g unsalted butter, slightly softened
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226g cream cheese, softened
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57g lemon juice
Instructions
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Step 1
Preheat oven to 175°C (350°F). Grease and flour two 20cm (8-inch) cake pans. -
Step 2
In a large bowl, cream together softened butter and sugar until light and fluffy. Beat in eggs one at a time. -
Step 3
In a separate bowl, whisk together cake flour, baking powder, baking soda, and salt. -
Step 4
In another bowl, whisk together sour cream, pureed blueberries, and vegetable oil. -
Step 5
Alternately add dry ingredients and wet ingredients to the butter mixture, beginning and ending with dry ingredients. Mix until just combined. Gently fold in whole blueberries. -
Step 6
Divide batter evenly between prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. -
Step 7
Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely. -
Step 8
For the frosting, beat softened butter and cream cheese until smooth. Gradually add lemon juice and beat until well combined. -
Step 9
Frost the cooled cake layers and sides with the lemon cream cheese frosting.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
