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Lemon Blueberry Cake with Blueberry Frosting Recipe

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4.4 from 43 reviews

This Lemon Blueberry Cake is a moist and flavorful layered cake featuring the bright zestiness of lemon paired with fresh blueberries, all enveloped in a rich cream cheese and blueberry-infused frosting. Perfectly baked with a tender crumb, this cake blends the tang of lemon juice and extract with the sweetness of blueberries both inside the cake and in the frosting, creating an irresistible dessert that’s ideal for special occasions or celebrations.

  • Total Time: 2 hours 50 minutes
  • Yield: 8 servings

Ingredients

Cake Ingredients

  • 4 and 1/4 cups (510g) all-purpose flour
  • 1 and 1/2 Tablespoons (21g) baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (340g) unsalted butter, room temperature, cut into 1/4-inch cubes
  • 3/4 cup (171ml) neutral tasting oil (canola or vegetable)
  • 2 cups (398g) granulated sugar
  • 2 teaspoons pure lemon extract
  • 1 and 1/2 teaspoons pure vanilla extract
  • 7 large eggs, room temperature
  • 1 cup (227ml) milk
  • 1 cup (227g) sour cream
  • 2 Tablespoons freshly squeezed lemon juice
  • 2 cups fresh blueberries
  • 2 teaspoons all-purpose flour (for coating blueberries)

Frosting Ingredients

  • 1 and 1/2 cups (680g) unsalted butter, room temperature, cut into 1/4-inch pieces
  • 1 cup brick-style cream cheese, room temperature, cut into 1/4-inch pieces
  • 2 and 1/2 pounds confectioners’ sugar, sifted
  • 4 ounces freeze-dried blueberries, pulsed into a fine powder
  • 1/4 cup (57g) blueberry preserves
  • 1 and 1/2 teaspoons freshly squeezed lemon juice
  • 1 teaspoon pure lemon extract
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 325°F. Line three 9-inch cake pans with parchment paper cutouts and spray them well with nonstick spray. Set aside to ensure easy removal of cakes after baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. This ensures even distribution of the leavening agents throughout the batter.
  3. Cream Butter, Oil, and Sugar: Using a handheld electric mixer or stand mixer with a paddle attachment, beat the butter, oil, and granulated sugar together until completely smooth, about 2 minutes, to create a light, fluffy base for the cake.
  4. Add Extracts: Mix in the lemon extract and vanilla extract, continuing to beat until the mixture is light and fluffy, scraping down the bowl sides as needed, for another 2 minutes.
  5. Incorporate Eggs: Add the eggs one at a time, beating well after each addition and scraping the bowl sides and bottom as necessary to ensure thorough mixing and incorporation of air for structure.
  6. Combine Wet Ingredients: In a large spouted measuring cup, whisk together the milk, sour cream, and freshly squeezed lemon juice, preparing it for gentle incorporation in the batter.
  7. Add Dry and Wet Ingredients Alternately: Turn your mixer to low speed and add the dry flour mixture in three increments, alternating with the milk mixture in two increments. Begin and end with the dry ingredients to maintain structure and prevent curdling.
  8. Prepare Blueberries: In a small bowl, gently toss the fresh blueberries with 2 teaspoons of flour. This prevents the berries from sinking during baking and ensures they’re evenly distributed.
  9. Fold Blueberries into Batter: Carefully fold the floured blueberries into the batter, mixing just until combined to avoid breaking the berries and discoloring the batter.
  10. Divide and Bake: Evenly divide the batter among the prepared cake pans, smoothing the tops. Each pan holds about 645 grams of batter. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
  11. Cool the Cakes: Remove cakes from the oven and cool in the pans on a wire rack for 20 minutes. Then turn them out onto a large wire rack to cool completely, about 1 and 1/2 hours, before frosting.
  12. Prepare Blueberry Powder: Using a food processor or high-power blender, pulse the freeze-dried blueberries into a fine powder. Set aside for frosting.
  13. Make Frosting Base: In a stand mixer fitted with a paddle attachment or using a handheld electric mixer, beat the butter and cream cheese on medium-high speed until completely smooth, about 2 minutes, scraping the bowl as needed.
  14. Add Sugar and Blueberry Mix: With the mixer on low, gradually add the sifted confectioners’ sugar one cup at a time. Once fully incorporated, add the blueberry powder and blueberry preserves, mixing to blend evenly.
  15. Flavor and Thicken Frosting: Add the freshly squeezed lemon juice, lemon extract, vanilla extract, and salt, then beat on high speed for 1 to 2 minutes to thicken the frosting to a fluffy consistency. If too thin, add additional sugar in ½ cup increments until desired thickness is reached.
  16. Frost and Decorate: Frost the completely cooled cakes as desired and decorate with extra fresh blueberries for garnish and an extra burst of fruity flavor.

Notes

  • Use room temperature ingredients for a smoother batter and better cake texture.
  • Coating the blueberries with flour helps prevent them from sinking to the bottom of the cake layers during baking.
  • If you do not have freeze-dried blueberries, you can substitute with finely ground dried blueberries or blueberry powder, but the frosting color and flavor may vary slightly.
  • The cake layers can be made a day ahead; wrap tightly and store at room temperature to keep moist.
  • For best results, ensure cakes are completely cooled before frosting to prevent melting or slipping of frosting.
  • Author: Madelynn
  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/lemon-blueberry-cake-with-blueberry-frosting-recipe/