Blueberry Cake with Lemon Cream Cheese Frosting
A moist, blueberry-studded cake draped in luscious lemon cream cheese frosting, perfect for summer celebrations.
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
Serve with a scoop of vanilla ice cream or a dollop of whipped cream. Store the cake in the fridge for about 3-5 days or freeze slices in an airtight container.