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!
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) (132g)
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.