Name: Blueberry Cake with Lemon Cream Cheese Frosting Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 1 h 15 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 3 cups all-purpose flour minus 6 tablespoons flour replaced with 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 (198g reduced to ¾ cup / 181g); ¼ cup vegetable oil (canola oil) (54g); Pink Coloring Gel (optional, small amount); ½ cup whole blueberries (66g); 3 sticks unsalted butter, slightly softened (339g); 8 oz cream cheese, softened (226g) (brick cream cheese recommended); ¼ cup lemon juice (approx. 1 lemon) (57g); Zest of 1 lemon; 7 ½ cups powdered sugar, sifted (863g); Milk (optional, for thinning frosting consistency)

Jump to Recipe

If you adore the fresh burst of berries combined with the tangy touch of citrus, then you are in for a treat with this Blueberry Cake with Lemon Cream Cheese Frosting. This cake elegantly balances moist, flavorful layers made from a luscious blueberry puree with a creamy, zesty lemon frosting that feels like a hug in dessert form. Each bite sings with popping bursts of whole blueberries tucked inside the cake, while the lemon cream cheese frosting adds that perfect swirl of brightness to elevate every forkful. It’s a crowd-pleaser that feels indulgent yet effortlessly homemade, ideal for celebrations or uplifting an ordinary afternoon with something truly special.

Blueberry Cake with Lemon Cream Cheese Frosting Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Blueberry Cake with Lemon Cream Cheese Frosting plays an essential role, from the rich butter that gives tenderness to the cake, to the fresh blueberries that bring natural sweetness and beautiful color, and of course the tangy lemon in the frosting that perfectly cuts through the cake’s richness. Together, they create a harmony of flavors and textures that is simply irresistible.

Unsalted butter (1 ½ sticks for cake, 3 sticks for frosting): Provides a rich, creamy texture and helps the cake stay moist.
White sugar (2 cups): Sweetens the cake while aiding in creating a tender crumb.
Large eggs (3): Bind the ingredients and add structure to the cake; room temperature eggs mix more smoothly.
Cake flour (3 cups): Produces a tender, delicate crumb—substitutions are possible with cornstarch.
Baking powder and baking soda: Leaven the cake for a light, fluffy texture.
Salt (½ teaspoon): Balances sweetness and enhances flavor depth.
Sour cream (1 cup): Adds moistness and a slight tanginess to the cake batter.
Blueberries (1 ½ cups pureed, ½ cup whole): Pureed blueberries bring natural color and flavor, while whole berries add pleasing bursts inside the cake.
Vegetable oil (¼ cup): Keeps the cake tender and moist.
Pink coloring gel (optional): Enhances the color of the cake for a fun, vibrant look.
Cream cheese (8 oz): The base for the frosting, adding tang and creaminess.
Lemon juice (¼ cup) and zest of 1 lemon: Brighten and freshen the frosting with zesty citrus notes.
Powdered sugar (7 ½ cups): Sweetens and thickens the frosting for perfect spreading consistency.
Milk (optional, small amounts): Helps thin frosting if needed for spreading or piping.

How to Make Blueberry Cake with Lemon Cream Cheese Frosting

Step 1: Prepare the Blueberries

Start by pureeing 1 ½ cups of blueberries and cooking them down with a splash of water until reduced to a thick, concentrated ¾ cup. This step intensifies the blueberry flavor and prevents excess moisture in the cake. Allow this puree to cool fully before folding it into your batter, or refrigerate it ahead of time to save prep time.

Step 2: Mix Dry Ingredients

While the blueberry puree is cooling, whisk together your cake flour, baking powder, baking soda, and salt in a medium bowl. This ensures an even distribution of rising agents and seasoning, so your cake rises beautifully and has balanced flavor. Set this mixture aside for now.

Step 3: Combine Wet Ingredients

In another bowl, combine the sour cream, cooled blueberry puree, and vegetable oil. Mixing these ahead gives a smooth, evenly flavored wet component to alternate adding with your dry ingredients later in the process.

Step 4: Cream Butter and Sugar

Using a mixer, beat softened butter until creamy, then gradually add sugar and continue mixing until the mixture is light and fluffy. This aeration is key to creating a light crumb, so don’t rush this step—it usually takes 3 to 5 minutes but is well worth it for texture.

Step 5: Add Eggs and Alternate Ingredients

Incorporate eggs one at a time, blending well after each addition so the batter stays smooth without any streaks. Then add your dry flour mixture and wet sour cream mixture in alternating batches, beginning and ending with the dry ingredients. This technique helps maintain a tender texture by not overworking the gluten development in the flour. If you choose, gently stir in a small bit of pink coloring gel for a subtle, brighter tone that enhances the berry’s natural hue.

Step 6: Fold in Whole Blueberries and Bake

Lastly, carefully fold in the half cup of whole blueberries to add texture and juicy bursts. Pour your batter evenly into three greased and floured 8-inch cake pans, then bake at 350°F for about 22 to 25 minutes. Keep a close eye toward the end—when a toothpick comes out clean or with just a few moist crumbs, your cake layers are perfect.

Step 7: Prepare the Lemon Cream Cheese Frosting

For your frosting, beat softened butter until smooth, add the cream cheese and blend until fully integrated. Gradually sift in powdered sugar while mixing, then add freshly squeezed lemon juice and lemon zest for brightness. Be careful not to overmix; the frosting firmens after refrigeration, making it ideal for smooth spreading or piping decoration.

How to Serve Blueberry Cake with Lemon Cream Cheese Frosting

Garnishes

A simple sprinkle of fresh blueberries atop each frosted cake layer adds a lovely natural decoration, while thin lemon slices or a light dusting of lemon zest can echo that citrus note visually and aromatically. Edible flowers also pair beautifully for special occasions.

Side Dishes

This cake stands beautifully on its own, but if you want to elevate the presentation, serve alongside lightly whipped cream or a small dish of vanilla ice cream. Fresh fruit salad with mint leaves works wonderfully for a fresh complement, turning your dessert into a more complete experience.

Creative Ways to Present

If you’re feeling playful, try layering the cake in a trifle dish with extra lemon curd and blueberries for a stunning visual treat. Alternatively, bake smaller cupcakes using the same recipe for individual servings, perfect for parties or gift-giving. Piping the frosting with a star tip creates elegant swirls and peaks that make the cake feel even more festive.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Blueberry Cake with Lemon Cream Cheese Frosting tightly wrapped in plastic wrap or stored in an airtight container in the refrigerator. The lemon frosting is perishable but stays deliciously fresh for 3 to 4 days.

Freezing

You can freeze the unfrosted cake layers by tightly wrapping them in plastic and aluminum foil. When ready, thaw overnight in the refrigerator and then frost as usual. The frosting itself can be made ahead and stored in an airtight container in the fridge for up to a week, but avoid freezing it as texture changes.

Reheating

Because this cake is best enjoyed chilled, reheating is not recommended. If you prefer, serve the cake slightly cooler than room temperature for the fullest flavor, but avoid microwaving as it can make the cream cheese frosting grainy.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Just make sure to thaw them completely before pureeing to avoid extra moisture in your batter. Frozen berries work just as well to give that delicious blueberry flavor.

How do I prevent the frosting from being too soft?

Be careful not to overbeat the frosting. If it gets too soft, pop it in the fridge for 10 to 15 minutes to firm up before spreading or piping.

Can I make this cake gluten-free?

Substituting cake flour for a gluten-free blend can work, but results may vary. Choose a blend that includes xanthan gum or another binder to help maintain texture.

Is it necessary to cook down the blueberry puree?

Cooking the blueberry puree concentrates flavor and reduces excess moisture that might weigh down your cake. It also enhances the vibrant color of the final product.

What’s the best way to get evenly baked layers?

Make sure your oven is fully preheated to 350°F and rotate pans halfway through baking for even heat exposure. Use toothpick tests to check doneness near the end.

Final Thoughts

This Blueberry Cake with Lemon Cream Cheese Frosting is a true celebration of flavor and texture, combining juicy blueberries with a tangy frosting that keeps you coming back for more. Whether you’re serving it for a special occasion or simply brightening an ordinary day, it’s guaranteed to impress and delight. Don’t hesitate—gather your ingredients and dive into this deliciously rewarding baking adventure!

Blueberry Cake with Lemon Cream Cheese Frosting Recipe

★★★★★

5.1 from 27 reviews

Author: Lily
Total Time: 1 hour 15 minutes
Yield: Serves 12–15 slices 1x
Diet: Vegetarian

Print Recipe

Description

This moist and flavorful Blueberry Cake with Lemon Cream Cheese Frosting is a delightful dessert that combines the natural sweetness of blueberries with the tangy zest of lemon. Made with blueberry puree and fresh blueberries folded into the batter, this cake is topped with a luscious lemon cream cheese buttercream that perfectly balances sweetness and tartness. Ideal for special occasions or a weekend treat, it’s a beautiful, vibrant cake that’s sure to impress.

Instructions

Prepare the Blueberries: Measure 1 ½ cups blueberries (198g). If using frozen, thaw first. Puree the blueberries in a blender, then add the puree to a saucepan with ¼ cup water. Cook over medium heat until reduced to ¾ cup (181g). If reduced too much, add water to reach the correct volume. Set aside to cool. This can be done in advance and refrigerated.
Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch by 2-inch round cake pans to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt for about 30 seconds. Set aside.
Mix Wet Ingredients: In another bowl, combine the sour cream, blueberry puree, and vegetable oil. Mix with a fork until blended and set aside.
Cream Butter and Sugar: In the bowl of an electric mixer, beat the softened butter until smooth. Gradually add the sugar and beat on medium speed for 3 to 5 minutes until the mixture is lightened in color and fluffy. If using a hand mixer, you may need to beat slightly longer.
Add Eggs: Add the eggs one at a time, mixing after each until fully incorporated and no yellow yolk streaks remain.
Combine Dry and Wet Ingredients: Alternately add the flour mixture and sour cream mixture to the butter mixture, beginning and ending with the flour mixture. This will be three additions of dry and two additions of wet ingredients. Mix until combined but do not over mix.
Add Pink Coloring (Optional): Add a small amount of pink coloring gel if desired to brighten the blueberry color. Mix gently until smooth.
Fold in Whole Blueberries: Gently fold in the ½ cup whole blueberries (66g) to the batter.
Bake the Cake: Divide the batter evenly among the prepared pans. Bake at 350°F (175°C) for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Oven times may vary, so watch closely.
Cool the Cake: Let the cakes cool in the pans for 5 to 10 minutes, then invert onto wire racks to cool completely before frosting.
Make Lemon Cream Cheese Buttercream: In a mixing bowl, beat the slightly softened butter until smooth. Add the softened cream cheese in pieces and beat until smooth and combined. Gradually add the sifted powdered sugar while mixing. Add the lemon juice and lemon zest. Mix gently until just combined; do not over mix as the frosting can become too soft. If frosting becomes too soft, refrigerate for about 10 minutes to firm up.
Frost the Cake: Once the cakes are completely cooled, layer and frost with the lemon cream cheese buttercream. This recipe makes about 5 cups of frosting, enough to generously cover and decorate a three-layer cake.

Notes

Cake Flour Substitute: For each cup of cake flour, use 1 cup all-purpose flour minus 2 tablespoons plus 2 tablespoons cornstarch. For this recipe with 3 cups flour, measure 3 cups all-purpose flour, remove 6 tablespoons, and replace with 6 tablespoons cornstarch. Whisk well.
Use brick cream cheese rather than tub cream cheese for better texture in frosting.
The lemon juice amount can be adjusted to taste in the frosting for desired tartness.
Pink coloring gel is optional and only used to enhance the color of blueberries; it doesn’t affect flavor.
Check cake doneness early since baking times can vary by oven.
Leftover frosting can be stored in the refrigerator and brought back to room temperature before use.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American