Blueberry Cake Lemon Cream Cheese Frosting Recipe
Blueberry cake with lemon cream cheese frosting is more than just a dessert; it’s a little slice of sunshine on a plate. Imagin extracte sinking your fork into a tender, moist cake bursting with sweet, juicy blueberries, each bite a delightful explosion of fruity goodness. It’s the kind of treat that instantly brings a smile to your face, perfect for any occasion, from a casual afternoon tea to a celebratory birthday. What makes this blueberry cake with lemon cream cheese frosting truly special is the magical interplay of flavors. The natural sweetness of the berries is perfectly balanced by the bright, zesty tang of the lemon cream cheese frosting, creating a symphony of taste that is both comforting and invigorating. This isn’t just any cake; it’s an experience, a delicious escape that I can’t wait to share with you.
Blueberry Cake with Lemon Cream Cheese Frosting
There’s something truly magical about the combination of sweet, bursting blueberries and a bright, tangy lemon cream cheese frosting. This recipe delivers a moist, flavorful blueberry cake that’s elevated by a swirl of vibrant frosting. It’s perfect for a special occasion or simply as a delightful treat to brighten your day. Let’s get baking!
Ingredients:
Cake Instructions:
First, let’s get our oven and cake pans ready. Preheat your oven to 175°C (350°F). Grease and flour two 20cm (8-inch) round cake pans. You can also line the bottoms with parchment paper for extra insurance against sticking. This step is crucial for ensuring your beautiful cakes release cleanly after baking.
Now, let’s prepare the blueberry puree. If you haven’t already, combine the 198g of blueberries with 60ml of water in a small saucepan. Cook over medium heat, stirring occasionally, until the blueberries have burst and softened. Mash them with a fork or potato masher, then strain them through a fine-mesh sieve to remove any skins or seeds, pressing down to extract as much liquid as possible. You should aim for approximately 181g of thickened blueberry puree. If you desire a more vibrant blue hue, stir in a tiny amount of pink coloring gel at this stage until you achieve your desired color. Let this puree cool completely before proceeding.
In a large mixing bowl, cream together the 170g of softened unsalted butter and 400g of white sugar. Beat them with an electric mixer on medium-high speed until the mixture is light and fluffy, usually for about 3-5 minutes. This process incorporates air, which contributes to a lighter cake texture. Scrape down the sides of the bowl as needed to ensure everything is well combined.
Next, add the 3 large room-temperature eggs, one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next. Room temperature eggs emulsify better, leading to a smoother batter. After the eggs are in, gradually beat in the 54g of vegetable oil until just combined.
In a separate 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 helps to evenly distribute the leavening agents and salt, preventing pockets of bitterness or uneven rise.
Now, we’ll alternate adding the dry ingredients and the wet ingredients to the 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 227g of sour cream and half of the cooled, reduced blueberry puree, mixing on low speed until just incorporated. Repeat this process, adding another third of the dry ingredients, then the remaining sour cream and blueberry puree, followed by the last of the dry ingredients. Be careful not to overmix at this stage; overmixing can develop the gluten in the flour, resulting in a tough cake. Mix until just combined, with no streaks of dry flour remaining.
Finally, gently fold in the 66g of whole blueberries. This adds lovely bursts of fresh blueberry flavor and texture throughout the cake. Distribute the batter evenly between the prepared cake pans.
Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for about 10-15 minutes before inverting them onto a wire rack to cool completely. It’s essential that the cakes are fully cooled before frosting.
Lemon Cream Cheese Frosting Instructions:
While the cakes are cooling, let’s prepare the luscious lemon cream cheese frosting. In a large bowl, beat the 339g of slightly softened unsalted butter and 226g of softened cream cheese together until smooth and creamy. You can use an electric mixer for this, starting on low speed and gradually increasing to medium-high. Make sure both the butter and cream cheese are at the right temperature for a smooth frosting.
Gradually beat in the 57g of lemon juice. Start with the measured amount and taste. You can add a little more lemon juice if you prefer a tangier frosting. Continue beating until the frosting is light and fluffy. If the frosting seems too soft, you can pop it in the refrigerator for about 15-20 minutes to firm up slightly before frosting the cake.
Once your cakes are completely cool, you can frost them. Spread a generous layer of the lemon cream cheese frosting between the layers and all over the outside of the cake. Decorate with fresh blueberries if desired. Enjoy!
Conclusion:
I hope you’re as excited to bake this Blueberry Cake with Lemon Cream Cheese Frosting as I am to eat it! This recipe truly delivers a delightful balance of sweet, tangy, and moist goodness. The burst of fresh blueberries within the tender cake, perfectly complemented by the zesty, creamy lemon frosting, makes this dessert an absolute showstopper for any occasion. It’s a relatively straightforward recipe that yields impressive results, proving you don’t need to be a pastry chef to create something truly special.
This blueberry cake is wonderfully versatile. It’s perfect for brunch, a charming addition to a tea party, or the star of any birthday celebration. For serving, consider a light dusting of powdered sugar or a few extra fresh blueberries for garnish. You can also elevate it with a drizzle of lemon glaze or a dollop of whipped cream.
Looking for variations? Feel free to experiment! Add a hint of vanilla bean to the cake batter for an extra layer of flavor. If you’re not a huge fan of blueberries, raspberries or a mix of berries would be delicious too. For a richer cake, you could even fold in some finely chopped almonds or pecans.
Don’t hesitate to give this blueberry cake recipe a try. I’m confident it will become a beloved recipe in your baking repertoire. Happy baking!
Frequently Asked Questions:
Can I use frozen blueberries instead of fresh?
Absolutely! If using frozen blueberries, toss them with a tablespoon of flour before adding them to the batter. This helps prevent them from sinking to the bottom of the cake and also helps absorb some of the excess moisture.
How should I store leftover blueberry cake?
Store any leftover cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4-5 days. The lemon cream cheese frosting is best kept chilled.
Can I make the cake ahead of time?
Yes, you can. The cake layers can be baked a day in advance, cooled completely, wrapped tightly in plastic wrap, and stored at room temperature. The frosting can also be made ahead and refrigerated. Assemble the cake closer to serving time for the freshest results.
Blueberry Cake with Lemon Cream Cheese Frosting
A moist and flavorful blueberry cake topped with a bright and 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 170g softened unsalted butter and 400g white sugar until light and fluffy. Beat in 3 large eggs one at a time. -
Step 3
In a separate bowl, whisk together 342g cake flour, 8g baking powder, 3g baking soda, and 3g salt. In another small bowl, whisk together 227g sour cream, 181g pureed and reduced blueberries, and 54g vegetable oil. -
Step 4
Alternately add the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Gently fold in 66g whole blueberries. -
Step 5
Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. -
Step 6
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. -
Step 7
For the frosting, beat 339g slightly softened unsalted butter and 226g softened cream cheese until smooth. Gradually beat in 57g lemon juice until well combined and fluffy. -
Step 8
Frost the cooled cakes 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.
