The Sweetest Temptation
Ever had a slice of cake that danced on your taste buds? Picture this: a moist, blueberry-studded cake that’s draped in a luscious lemon cream cheese frosting. The combination screams summer, and trust me, you won’t want to stop at just one piece. This recipe is a quick and easy favorite, perfect for when you want something impressive without spending all day in the kitchen. Let’s bake something unforgettable, shall we?
Why Make This Recipe
What’s not to love about a cake that looks as good as it tastes? Here’s why this blueberry cake will steal your heart:
- Easy Cleanup: Who wants to wrestle a mountain of dirty dishes? This one-pan wonder keeps things simple.
- Family-Friendly: Kids adore digging into this colorful delight. And let’s be honest, adults can indulge in a slice or two without guilt.
- Stellar Flavor: The combination of tangy lemon and sweet blueberries is a match made in dessert heaven. It’s like a summer party for your palate!
Ingredients
You don’t need fancy stuff — just these basics!
- 1 1/2 sticks unsalted butter, softened (170g)
- 2 cups white sugar (400g)
- 3 large eggs, room temperature
- (In a hurry? Place them in warm water for 5-10 minutes!)
- 3 cups cake flour (342g)
- 2 teaspoons baking powder (8g)
- 1/2 teaspoon baking soda (3g)
- 1/2 teaspoon salt (3g)
- 1 cup sour cream (227g)
- 1 1/2 cups blueberries, pureed and cooked down
- 1/4 cup vegetable oil (54g)
- Optional: Pink Coloring Gel (to bring out the blue color)
- 1/2 cup whole blueberries (fold in the batter)
- 3 sticks unsalted butter, slightly softened (339g)
- 8 oz cream cheese, softened (226g)
- 1/4 cup lemon juice (57g)
- Zest of 1 lemon
- 7 1/2 cups powdered sugar sifted (863g)
- Optional: a splash of milk for thinning
Directions
Let’s get baking! Here’s how to whip up this delightful cake:
- Preheat your oven to 350°F (175°C). Grease and flour your cake pans.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, mixing well after each addition.
- In a separate bowl, mix together the cake flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream and blueberry puree.
- Stir in vegetable oil and fold in the whole blueberries.
- Pour the batter into the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- While the cake is cooling, prepare the frosting by beating together soft butter, cream cheese, lemon juice, and zest until smooth. Gradually add the powdered sugar until combined. Adjust consistency with milk, if needed.
- Once cool, frost your lovely cake and enjoy!
How to Make Blueberry Cake with Lemon Cream Cheese Frosting (Overview)
Creating this stunning cake is as easy as 1, 2, 3!
- Start by creaming your butter and sugar until fluffy. Seriously, it should feel like a cloud!
- Mix in your eggs and add dry ingredients, alternating with the blueberry goodness. Pro tip: Don’t overmix; we want that fluffy texture!
- Bake, cool, and finally, frost like a pro! Who doesn’t love the sound of that?
How to Serve Blueberry Cake with Lemon Cream Cheese Frosting
For a delightful presentation, serve this cake on a beautiful platter. Slice into it to reveal the vibrant blue and white layers, and watch as the lemony aroma fills the air. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an added treat. Your guests will marvel at the perfect balance of sweet and tangy!
How to Store Blueberry Cake with Lemon Cream Cheese Frosting
Want to make this cake ahead of time? You can store it in the fridge for about 3-5 days. Just make sure to cover it well to keep those flavors locked in. Want to save it for a rainy day? This cake also freezes beautifully! Just slice it, wrap each piece, and store it in an airtight container. When it’s time to enjoy, let it thaw in the fridge overnight.
Tips to Make Blueberry Cake with Lemon Cream Cheese Frosting
Here are a few insider tricks to elevate your cake game:
- Room Temperature Eggs: They incorporate better into the batter, resulting in a lighter cake.
- Sift Your Sugar: This helps avoid lumps in your frosting and results in a smoother texture.
- Gel Color: For a vibrant splash, add a drop of gel coloring to enhance the blue hues!
- Experiment with Zest: More lemon zest means more zing! Adjust to your taste.
- Don’t Rush the Cooling: Let that cake rest completely before adding frosting, or it’ll just melt away.
Variation
Feeling adventurous? Here are some easy variations:
- Lemon Blueberry Muffins: Perfect for brunch! Just adjust baking time to about 20 minutes.
- Vegan Version: Substitute flax eggs for a plant-based delight. Use vegan butter and non-dairy cream cheese for the frosting.
- Berry Medley: Swap blueberries for other berries like raspberries or strawberries for a vibrant twist!
FAQs
1. Can I use frozen blueberries?
Absolutely! Just make sure to thaw and drain them before adding to the batter.
2. How can I make this cake ahead of time?
You can bake the cake one day in advance. Frost it just before serving to keep it fresh!
3. Can I freeze the frosting?
Yep! Just store it in an airtight container. When ready to use, let it come to room temperature and re-whip.
Now, are you ready to create a blueberry masterpiece? Your friends and family will be begging for seconds! 🍰✨
📌 Pin this recipe for your next cozy dinner night!
Blueberry Cake with Lemon Cream Cheese Frosting
Ingredients
Cake Ingredients
- 1.5 sticks unsalted butter, softened (170g)
- 2 cups white sugar (400g)
- 3 large eggs, room temperature In a hurry? Place them in warm water for 5-10 minutes!
- 3 cups cake flour (342g)
- 2 teaspoons baking powder (8g)
- 0.5 teaspoon baking soda (3g)
- 0.5 teaspoon salt (3g)
- 1 cup sour cream (227g)
- 1.5 cups blueberries, pureed and cooked down
- 0.25 cup vegetable oil (54g)
- Optional: Pink Coloring Gel (to bring out the blue color)
- 0.5 cup whole blueberries (fold in the batter)
Frosting Ingredients
- 3 sticks unsalted butter, slightly softened (339g)
- 8 oz cream cheese, softened (226g)
- 0.25 cup lemon juice (57g)
- 1 tablespoon zest of lemon
- 7.5 cups powdered sugar sifted (863g)
- Optional: a splash of milk (for thinning)
Instructions
Baking
- Preheat your oven to 350°F (175°C). Grease and flour your cake pans.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, mixing well after each addition.
- In a separate bowl, mix together the cake flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream and blueberry puree.
- Stir in vegetable oil and fold in the whole blueberries.
- Pour the batter into the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- While the cake is cooling, prepare the frosting by beating together soft butter, cream cheese, lemon juice, and zest until smooth.
- Gradually add the powdered sugar until combined. Adjust consistency with milk, if needed.
- Once cool, frost your lovely cake and enjoy!
Notes
Printable Recipe Card
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