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
Scale
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.
