If you have a soft spot for homemade cakes that perfectly balance fruity brightness with a luscious, tangy finish, then the Blueberry Cake with Lemon Frosting Recipe is absolutely for you. This cake brings together plump, juicy blueberries folded gently into a moist, tender crumb, crowned with a rich and creamy lemon frosting that adds just the right zing to every bite. It’s an ideal treat for any occasion, whether a sunny brunch, an afternoon tea, or a joyful celebration. Every forkful bursts with a harmony of sweet and citrusy flavors that’s utterly irresistible and keeps you coming back for more.
Ingredients You’ll Need
Gathering the right ingredients is key, but don’t worry—this recipe uses simple, pantry-friendly items that come together in a way that makes every element shine. Each ingredient plays an essential role, whether it’s boosting texture, enhancing flavor, or adding vibrant color to the final cake.
- 2 cups flour (plain / all purpose): The base for the cake’s structure, ensuring a soft and tender crumb.
- 2 1/2 teaspoons baking powder: Helps the cake rise beautifully for a light texture.
- 1/4 teaspoon salt: Balances sweetness and enhances other flavors.
- 4 large eggs (room temperature): Provide richness, moisture, and structure to the batter.
- 1 1/2 cups caster / superfine sugar: Sweetens the cake without grittiness for a smooth texture.
- 115g melted unsalted butter (hot): Adds depth of flavor and moistness to the batter.
- 1 cup full-fat sour cream (room temperature): Keeps the cake incredibly moist and tender.
- 3 teaspoons vanilla extract: Enhances the cake’s overall aroma and flavor complexity.
- 3 teaspoons vegetable or canola oil: Contributes extra moistness without overpowering flavors.
- 3 teaspoons lemon zest: Infuses a fresh, citrusy brightness right into the batter.
- 375g blueberries (fresh or frozen): The star fruit, delivering juicy bursts of flavor in every bite.
- 2 teaspoons flour: Used to gently coat the blueberries, preventing them from sinking in the batter.
- 225g unsalted butter (room temperature): The creamy base for the lemon frosting, ensuring richness.
- 250g cream cheese (room temperature, brick style): Helps create a tangy, velvety frosting texture.
- 4 cups sifted icing sugar / powdered sugar: Sweetens and perfects the creamy frosting’s consistency.
- 1 teaspoon vanilla extract: Adds depth and sweetness to the frosting.
- 2 tablespoons lemon juice: The bright citrus punch that defines the frosting’s flavor.
- Pinch of salt: Balances the frosting’s sweetness and highlights the lemon.
- Extra blueberries, lemon slices, edible flowers: For stunning garnishes that bring your cake to life.
How to Make Blueberry Cake with Lemon Frosting Recipe
Step 1: Preparing the Batter
Start by preheating your oven and greasing your cake pans. In a medium bowl, whisk together the flour, baking powder, and salt to ensure an even rise and well-distributed seasonings. In a larger bowl, beat the eggs and sugar until they are light and fluffy—this aeration is crucial for a tender cake. Slowly add your hot melted butter, sour cream, vanilla extract, oil, and lemon zest, mixing gently but thoroughly. This blend will develop the moistness and flavor the cake is known for.
Step 2: Incorporating the Blueberries
Carefully toss the blueberries with 2 teaspoons of flour—this simple step keeps them suspended in the batter so they don’t sink to the bottom of your cake. Gently fold the blueberries into your prepared batter and take care not to overmix; you want to preserve their shape and prevent the batter from turning blue.
Step 3: Baking the Cake
Divide the batter evenly between your prepared pans and smooth the surfaces. Pop the pans in the oven and bake for approximately 25 minutes, or until a toothpick inserted comes out clean. The cake edges should lightly pull away from the pan, signaling that it’s perfectly baked. Remove from the oven and allow cool completely before frosting.
Step 4: Making the Lemon Frosting
To craft the frosting, beat the room temperature butter and cream cheese together until smooth and creamy. Gradually sift in the icing sugar to avoid lumps and continue beating until you achieve a fluffy consistency. Add the vanilla extract, lemon juice, and a pinch of salt, then mix well. Taste as you go to make sure the lemon flavor pops just right, balancing the sweetness.
Step 5: Assembling Your Cake
Once your cakes have cooled fully, spread a generous layer of lemon frosting over one layer, then carefully place the second layer on top. Cover the entire cake with the remaining frosting using a spatula or a palette knife for a smooth, even finish. Don’t forget to adorn the top with fresh blueberries, lemon slices, or edible flowers to give your masterpiece that professional and inviting look.
How to Serve Blueberry Cake with Lemon Frosting Recipe
Garnishes
When serving this cake, think beyond just the frosting. Adding extra fresh blueberries on top not only enhances the fruitiness but also adds a delightful pop of color. Paper-thin lemon slices arranged artistically bring elegance and a hint of tartness. Edible flowers are the perfect touch if you want to impress your guests with a floral flair that looks as fantastic as it tastes.
Side Dishes
This cake pairs beautifully with light accompaniments that don’t overpower its delicate flavor. Try serving it with freshly whipped cream or a scoop of vanilla bean ice cream. For a refreshing twist, a simple fruit salad with mint or a chilled glass of sparkling lemonade or iced tea can complement the cake’s citrus and berry notes perfectly.
Creative Ways to Present
If you want to elevate your dessert table, consider turning this Blueberry Cake with Lemon Frosting Recipe into mini cupcake versions for a party platter. Alternatively, slice it into bars or squares and present on a rustic wooden board with scattered fresh berries and lemon zest sprinkles. For celebrations, adding a drizzle of blueberry coulis or a dusting of powdered sugar can make your presentation stand out with minimal effort.
Make Ahead and Storage
Storing Leftovers
Leftover Blueberry Cake with Lemon Frosting can be stored in an airtight container in the refrigerator for up to 4 days. Keeping it chilled ensures the frosting maintains its texture and the cake stays fresh and moist. Before serving, you might want to bring it to room temperature so the flavors and texture are at their best.
Freezing
If you want to freeze your cake, it’s best to do so before frosting. Wrap the cooled cake layers tightly in plastic wrap and then foil to prevent freezer burn, and keep them frozen for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight and then apply the lemon frosting fresh for an optimal taste experience.
Reheating
This cake is best enjoyed cold or at room temperature, so reheating is generally not recommended as it can alter the texture of the frosting and moist crumb. If you prefer it slightly warmer, let the cake sit out for about 30 minutes to take the chill off naturally.
FAQs
Can I use frozen blueberries in the Blueberry Cake with Lemon Frosting Recipe?
Absolutely! Frozen blueberries work well, but be sure to toss them in flour before folding into the batter to prevent them from sinking and bleeding color too much. Also, do not thaw them first, as this helps maintain the texture during baking.
What type of lemon is best for the frosting?
Fresh, unwaxed lemons are ideal because their zest and juice have the brightest, most vibrant flavor. Meyer lemons can add a subtle sweetness if you want to tone down the sharpness a bit.
Can I substitute cream cheese in the frosting?
Cream cheese is key for the frosting’s tangy flavor and creamy texture, but you can substitute with mascarpone for a milder taste or even a blend of butter and sour cream if necessary, though the result will vary slightly.
Is this cake suitable for making into cupcakes?
Yes! The batter adapts beautifully into cupcakes. Reduce the baking time to about 18-20 minutes and check frequently; the frosting can be piped on just the same for a charming individual treat.
How do I prevent the blueberries from sinking?
Tossing blueberries in the small amount of flour before folding them into the batter is the secret. This coats them lightly, allowing them to stay suspended instead of sinking to the bottom during baking.
Final Thoughts
Making the Blueberry Cake with Lemon Frosting Recipe is like giving yourself a gift of sunshine and comfort all in one bite. It’s a recipe that’s both approachable and impressive, sure to win hearts whether you’re baking for family or friends. Once you try it, you’ll find that this cake goes beyond ordinary – it’s simply joy on a plate that you’ll want to revisit again and again.
Print
Blueberry Cake with Lemon Frosting Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 12 to 14 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This delightful Blueberry Cake with Lemon Frosting combines moist, tender cake bursting with fresh blueberries and a tangy lemon cream cheese frosting. Perfect for spring or summer celebrations, the subtle lemon zest and juice brighten the rich, buttery cake, while the luscious frosting adds a creamy finish. This recipe yields 12 to 14 servings, making it ideal for gatherings or special occasions.
Ingredients
Cake Ingredients
- 2 cups plain / all purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 large eggs (50-55g / 2 oz each), at room temperature
- 1 1/2 cups caster / superfine sugar
- 115g / 1/2 cup unsalted butter, melted & hot
- 1 cup sour cream, full fat, at room temperature
- 3 teaspoons vanilla extract
- 3 teaspoons vegetable or canola oil
- 3 teaspoons lemon zest
- 375g / 2 1/2 cups blueberries (fresh or frozen, if frozen do not thaw)
- 2 teaspoons flour (for coating blueberries)
Frosting Ingredients
- 225g / 2 sticks unsalted butter, at room temperature
- 250g / 8 oz cream cheese, brick style, at room temperature but not too soft
- 4 cups soft icing sugar / powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- Pinch of salt
- Extra blueberries, lemon slices, edible flowers for decoration
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together the plain flour, baking powder, and salt. Set aside.
- Beat Eggs and Sugar: In a separate large bowl, beat the eggs with the caster sugar until pale, thick, and fluffy, about 5-7 minutes. This aerates the batter and helps in achieving a light cake texture.
- Add Wet Ingredients: Gradually whisk in the hot melted butter, sour cream, vanilla extract, vegetable oil, and lemon zest into the egg mixture. Mix until well combined.
- Combine Wet and Dry Ingredients: Gently fold the dry ingredients into the wet mixture, being careful not to overmix to keep the cake tender.
- Prepare Blueberries: Toss the blueberries with 2 teaspoons of flour to prevent them from sinking during baking. Gently fold the blueberries into the batter.
- Bake the Cake: Divide the batter evenly between the prepared pans and bake for approximately 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Make the Lemon Frosting: Beat the unsalted butter and cream cheese together until smooth and creamy. Gradually add the sifted powdered sugar, mixing well. Add vanilla extract, lemon juice, and a pinch of salt. Beat until light and fluffy.
- Assemble the Cake: Once cakes have completely cooled, spread a generous layer of lemon frosting on top of one cake layer. Place the second layer on top and cover the whole cake evenly with the remaining frosting.
- Decorate: Garnish the cake with extra fresh blueberries, lemon slices, and edible flowers for a beautiful presentation.
Notes
- Note 1: Use plain or all-purpose flour for best results.
- Note 2: Using room temperature eggs helps in better aeration and cake texture.
- Note 3: Caster or superfine sugar dissolves quickly, creating a finer crumb.
- Note 5: Full-fat sour cream adds moisture and tenderness; do not use low-fat.
- Note 6: Vegetable or canola oil keeps the cake moist.
- Note 7: If using frozen blueberries, do not thaw before adding to the batter to prevent discoloring the cake batter.
- Note 8: Use brick cream cheese, not the spreadable tub variety, for a firmer frosting.
- You can substitute lemon zest with orange zest for a different citrus twist.
- Ensure the cake is completely cool before frosting to avoid melting the frosting.
