Blueberry Cake with Lemon Cream Cheese Frosting

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We are so happy to share this delicious scratch Blueberry Cake with you! Frosted and filled with Lemon Cream Cheese Frosting, this moist blueberry cake is bursting with flavor.

This moist blueberry cake with lemon cream cheese frosting has amazing flavor!

If you love blueberry desserts, you're going to fall in love with this cake, which not only has blueberry puree in the cake batter, but is speckled with whole blueberries, ensuring wonderful blueberry flavor in every bite.

What Pairs Well with Blueberry Cake?

Blueberry and lemon are always a winning combination! As soon as we tried the blueberry cake layers, we knew that we wanted to incorporate a lemon frosting.

We actually have a Lemon Blueberry Cake in our recipes section which is a lemon sour cream cake with blueberries folded into the batter. We love that recipe also, but today's recipe incorporates even more refreshing blueberry flavor! 

For today's blueberry cake, we are using a Lemon Cream Cheese Buttercream, which is a cross between buttercream and our usual lemon cream cheese frosting. It pipes great, covers the cake well, and most importantly, is delicious!

This blueberry layer cake would also taste great with: our classic lemon cream cheese frosting, blueberry buttercream, lemon buttercream, vanilla buttercream, or cream cheese frosting!

Blueberry Cake with Lemon Cream Cheese Frosting

How to Make Blueberry Cake 

What makes this cake extra special is that it has pureed blueberries mixed into the batter as well as whole blueberries. There's a lot of great blueberry flavor happening here- it really is the BEST blueberry cake (it's also the only blueberry cake recipe we've made, haha) but it is SO good- we are excited for you all to try it!

Cooking Down the Blueberries

The purpose of our blueberry reduction is to give us the most blueberry flavor without having to add too much additional liquid to the cake batter. 

It's best to go ahead and cook down your blueberries as the first step. Measure out 1 ½ cups (198g) blueberries. If using frozen blueberries it is best to allow them to thaw before they are pureed (or if in a hurry, run them under warm water to thaw more quickly). 
 
In a saucepan add the pureed blueberries and ¼ cup water.  Cook over medium high heat until they are reduced to ¾ cup (181g).  If you happen to reduce too much, just add water to reach the ¾ cup mark.  
Allow the reduced blueberries to cool.  (The blueberry reduction can be prepared the night before and be refrigerated).   

 

Preparing the Blueberry Layer Cake Batter and Baking

 
Grease and flour three 8x2 inch round cake pans. (I also like to line my pans with circles of parchment).
 
In a medium sized bowl, add flour, baking powder, baking soda and salt.  Whisk to blend for 30 seconds and set aside.
 
Next, in another bowl, combine the sour cream, oil, and blueberry puree. Blend with fork and set aside.
 
 
In the bowl of a stand mixer, mix the butter until smooth. Gradually add the sugar and mix on 
medium speed 3 to 5 minutes or until fluffy & lightened in color. You may need to mix a little longer if you are using a hand mixer.
 
Add the eggs one at a time mixing until the yellow of the yolk disappears.
   
Next, add the flour mixture and the sour cream mixture alternately, beginning and ending with the       
flour mixture (3 additions of dry ingredients, 2 additions of wet ingredients).
Next, add a bit of pink coloring gel at this time.  I added just a small amount to brighten the color. The batter will change from the natural blue-grey shade of the batter to a brighter, blue-purple shade. Mix until 
combined and smooth.  Do not mix above medium speed or mix too long.
 
Next, Fold in ½ cup blueberries. The thick blueberry cake batter is great because it prevents the blueberries from sinking to the bottom of the pan.  
 

Bake at 350 degrees for 22 to 25 minutes or until a toothpick inserted into the center of the cake comes out clean or with just a few crumbs attached. (Bake time may vary and so keep an eye on your layers in those final minutes)! 

Moist and Delicious Homemade Blueberry Layer Cake with Lemon Cream Cheese Frosting

Decorating the Blueberry Layer Cake

After filling and frosting the blueberry cake layers on my cake pedestal, I rotated it on a turntable as I smoothed around the sides using a metal bench scraper.

Even when I'm texturing the sides of the cake as I did for our blueberry cake, I try to get it fairly smooth first so that I have an even amount of frosting all the way around.

By the way, these cake layers are dark- you may need to apply the frosting slightly thicker than usual for full coverage.

Also, keep in mind that cream cheese frostings are softer than typical buttercream frostings. Because of this, you may need to pop your frosting bowl into the refrigerator for several minutes before starting the process and also if it becomes too soft to work with.

If the frosting on your cake at any time seems too soft, chill it in the freezer or refrigerator for about 10-15 minutes to firm everything up.

Texturing and Final Details

After smoothing the final coating of frosting around the sides and top with my bench scraper and spatula, I went in with my small offset spatula and textured the frosting.

Then, around the top edge, of the cake I added blueberries, small lemon wedges, and frosting stars piped with a 6B french tip as well as a star tip 21.

Is it necessary to add coloring gel to the batter?

I don't often add coloring gel to cake batter but for this blueberry cake, it really makes a difference!

The natural color of the cooked down blueberries tints the cake batter a light shade of blue-grey. Adding a touch of pink coloring gel (we used a small amount of Wilton Rose) really brightens up the batter to the shade of purple/blue that we associate with blueberries.

It's a beautiful shade and we love the flecks of blueberry as well as whole blueberries that you can see in every slice!

More Fruity Cakes to Share

We hope that you enjoy this blueberry layer cake! In addition to other blueberry cake recipes like Blueberry Coconut Pound Cake or Lemon Blueberry Pound Cake, we have many more fruity cakes to share with you.

Check out our full listing of the BEST Cakes for Spring and Summer for more delicious options.

Some of our most popular are Lemon Cake , Orange Dreamsicle Cake, and Strawberry Cake!

We have a fabulous Peaches & Cream Cake and Blueberry Bundt Cake and blueberry bundt cake as well. So many cakes! You can find them all in our cake recipes section.

Blueberry Cake with Lemon Frosting

Blueberry Cake with Lemon Cream Cheese Frosting

This moist homemade blueberry layer cake has amazing flavor- perfect no matter what time of year but we especially love it's refreshing flavor in the spring and summer months!
Course: Cakes and Cupcakes
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Ingredients

For the Blueberry Cake

  • 1 ½ sticks unsalted butter, softened (170g)
  • 2 cups white sugar (400g)
  • 3 large eggs, room temperature (If in a hurry, place eggs in a bowl of warm water for 5-10 minutes)
  • 3 cups cake flour (342g) See notes for substitution
  • 2 teaspoons baking powder (8g)
  • ½ teaspoon baking soda (3g)
  • ½ teaspoon salt (3g)
  • 1 cup sour cream (227g)
  • 1 ½ cups (198g)blueberries, pureed in a blender, then cook in ¼ cup water over medium heat until reduced to ¾ cup (181g) Cool before using.
  • ¼ cup vegetable oil ( I use canola oil) (54g)
  • * Pink Coloring Gel - Optional. We used a small amount to bring out the blue color of the berries
  • ½ cup whole blueberries (fold in the batter at the end of mixing) (66g)

For the Lemon Cream Cheese Buttercream

  • 3 sticks unsalted butter, slightly softened (339g)
  • 8 oz cream cheese, softened (226g) cream cheese (brick rather than tub)
  • ¼ cup lemon juice - Approximate amount of one lemon. (Adjust to your liking) (57g)
  • zest of 1 lemon
  • 7 ½ cups powdered sugar (sift then measure/weigh) (863g)
  • *If you need to thin the consistency you can add milk in small amounts.

Instructions

For the Blueberry Cake

  • It is good to prepare the blueberries first.  Measure out 1 ½ cups (198g) blueberries. If using frozen blueberries it is best to allow them to thaw before they are pureed.  In a saucepan add the pureed blueberries and ¼ cup water.  Cook over medium high heat until they are reduced to ¾ cup (181g).  If you happen to reduce too much, just add water to reach the ¾ cup mark.  
  • Cool the reduced blueberries until cool.  Can be made in advance and refrigerated.   
  • Preheat the oven to 350 degrees, grease and flour three 8 inch x 2 inch round cake pans.
  • In a medium sized bowl, add flour, baking powder, baking soda and salt.  Whisk to blend for 30 seconds.   Set aside.
  • In another bowl, combine the sour cream, blueberry puree and oil. Blend with fork and set aside.
  • In the bowl of your mixer, mix the butter until smooth, Gradually add the sugar and mix on  medium speed 3 to 5 minutes or until lightened in color and fluffy.  If using a hand mixer, you may need to mix a bit longer.      
  • Add the eggs 1 at a time mixing until the yellow of the yolk disappears.
  • Add the flour mixture and the sour cream mixture alternately, beginning and ending with the       flour mixture (3 additions of dry ingredients, 2 additions of wet ingredients).   
  • Add pink coloring gel at this time.  I added just a small amount to brighten the color.  Mix until combined and smooth.  Do not mix above medium speed or mix too long.
  • Fold in ½ cup blueberries
  • Bake at 350 degrees for 22 to 25 minutes or until a toothpick inserted into the center of the    cake comes out clean or with just a few crumbs attached. Keep an eye on it, ovens can bake differently.     
  • Let cool in pans 5 to 10 minutes, then turn out.

Lemon Cream Cheese Buttercream

  • 1.  Add the slightly softened  butter in the bowl of your mixer and mix until smooth
  • 2. Add pieces of cream cheese to the mixing bowl.  The cream cheese should be soft enough
  • that it combines easily into the butter mixture. 
  • 3.  Gradually add the powdered sugar. Add the lemon juice, lemon extract and zest.  Do not
  • over mix. The longer it is mixed the softer it becomes.  If it becomes too soft, refrigerate 
  • 10 minutes or so and it will firm up.
  • Makes about 5 cups of frosting.

Notes

Substitution for cake flour

Using all purpose flour (plain in the UK) for each cup of flour in a recipe, remove 2 Tablespoons of flour replace with 2 Tablespoons cornstarch (cornflour in the UK).  This recipe has 3 cups of flour so you will measure out 3 cups of all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch, whisk to blend.       
*This recipe makes approximately 7 ½ cups of batter.
Blueberry Cake with Lemon Frosting
4.55 from 98 votes (96 ratings without comment)

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53 Comments

  1. I am making the cake (cup cakes now). However, the icing recipe instrtuctions call for lemon extract but it is not in the ingredients list. I am sure this is optional but should I add 1 tsp. That is how much you added in your other lemon buttercream recipes.

    Great site. Awesome recipes. Thanks.

      1. @Allie- We haven't made an entire batch of cupcakes with this recipe (we usually just do a test cupcake along with our cake layers).

        This recipe has approximately 7 cups of batter -- I would guess somewhere between 25-28 cupcakes. I would check that at about the 15-20 minute mark for doneness. If an inserted toothpick comes out clean or with just a few crumbs attached, they're ready.

  2. Hi Mike, Thanks for catching that. This lemon frosting has lemon juice as well as extract. The lemon extract is optional, add 1/2 to 1 teaspoon of extract, adjust to your liking. It will add even more lemon flavor. Thanks for your nice comments and I hope you will enjoy the recipe.

  3. Hi Miguel, 7 1/2 cups powdered sugar is 863 grams. Lightly spoon the powdered sugar into a cup, then level it off. Sift the flour then measure or weigh if using a food scale. If the frosting is too thin add a bit more sugar. If too thick, add additional milk.

    1. The cake should be kept in the refrigerator because the cream cheese frosting is perishable. Remove from the refrigerator about 2 hours before serving for best flavor and texture. I hope you will enjoy the cake.

  4. I plan to make this cake tomorrow. I made the blueberry puree yesterday and I am very concerned about its consistency. I cooked it down too much to 1/3 cup. I did what the instructions say and added back enough water to bring it up to 3/4 cup. It was very watery. I put it in the refrigerator and it is thicker cold but still able to be poured like a liquid. I am wondering when it gets to room temperature if it will go back very watery. Is it supposed to be that way? If not, is there a substitution I can use in the cake for the puree? I don't want to take a chance on messing it up again if I can avoid it. Thanks.

    1. Hi Rachel, I would use it - I really think it is going to be just fine- it is okay if the puree is runny when adding to the batter. Hope you enjoy the cake!

  5. Looks yummy! Hoping the icing get harder in the fridge. Kabob stick to hold it now. Smells wonderful.

    1. Yes, refrigeration will firm up the frosting. Your cake looks delicious, thanks for trying the recipe, I hope you
      enjoyed the cake.

  6. Hi Todd, This recipe makes 7 1/2 cups batter. You could bake in two 9 inch round pans. Two 8 inch round by 2 inch deep pans will hold 3 cups of batter. You will have 1 1/2 cups left over to make a few cupcakes. Cupcakes are baked at 350 degrees for 18 to 20 minutes.

  7. Hello I am planning to make this cake next weekend Can I make the frosting and blueberry mixture a week ahead and freeze it.
    Thanks can’t wait to try it