Delicious Blueberry Cake with Lemon Frosting
Blueberry Cake with Lemon Frosting
Blueberry Cake with Lemon Frosting is a delightful dessert that combines the sweetness of blueberries with the refreshing zing of lemon. This cake is soft, moist, and bursting with flavor. It’s perfect for birthdays, brunches, or any special occasion, and is sure to impress everyone at your table.
Why Make This Recipe
There are many reasons to bake this delicious Blueberry Cake. It’s simple and straightforward, making it ideal for both novice and experienced bakers. The combination of flavors—sweet blueberries paired with tart lemon frosting—creates a balanced treat that’s not overly sweet. Plus, this cake is beautiful to present, with the vibrant colors of blueberries and the bright yellow lemon frosting standing out. It’s a guaranteed crowd-pleaser!
How to Make Blueberry Cake
Making this cake is an enjoyable process that starts with a few preparatory steps.
Ingredients:
- 2 cups flour (plain / all-purpose)
- 2 1/2 teaspoons baking powder
- 1/4 tsp salt
- 4 large eggs (at room temperature)
- 1 1/2 cups sugar (caster / superfine)
- 115g / 1/2 cup unsalted butter (melted & hot)
- 1 cup sour cream (full fat, at room temperature)
- 3 tsp vanilla extract
- 3 tsp vegetable or canola oil
- 3 tsp lemon zest
- 375g / 2 1/2 cups blueberries
- 2 tsp flour (for dusting blueberries)
- 225g / 2 sticks unsalted butter (at room temperature)
- 250g / 8oz cream cheese (at room temperature)
- 4 cups soft icing sugar / powdered sugar (sifted)
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- Pinch of salt
- Extra blueberries, lemon slices, and edible flowers (for decoration)
Directions:
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Preparation:
- Preheat your oven to 180°C / 350°F.
- Grease three 20cm / 8” cake pans with butter and line them with baking paper.
- Set aside about one-third of the blueberries for later use. Toss the rest in flour to prevent sinking while baking.
- Have all your cake ingredients ready to go.
-
Batter:
- In a large bowl, whisk the flour, baking powder, and salt together. Set this aside.
- In a mixing bowl, beat the eggs until fluffy (about 30 seconds). Gradually add the sugar and continue to beat for roughly 7 minutes until the mixture is white and creamy.
- Gently fold in the flour mixture.
- In another bowl, whisk together the sour cream, hot butter, oil, vanilla, and lemon zest.
- Mix some of the egg mixture into the sour cream mixture and fold everything together. Gently mix in the flour-dusted blueberries.
-
Bake:
- Divide the batter among the prepared cake pans. Scatter the reserved blueberries on top.
- Bake for around 25 minutes or until golden and a toothpick comes out clean.
-
Cool & Frost:
- Allow the cakes to cool in the pans for about 15 minutes. Then, turn them out onto cooling racks to cool completely.
- For the frosting, beat the butter until fluffy, add cream cheese, and mix until smooth. Gradually incorporate the sifted icing sugar, followed by vanilla and lemon juice.
-
Final Touch:
- Frost the upside-down layers of the cake with the cream cheese frosting and add decorations like additional blueberries or lemon slices.
How to Serve Blueberry Cake
Serve slices of Blueberry Cake with Lemon Frosting on individual plates. It pairs wonderfully with a cup of tea or coffee. Add some extra blueberries or a lemon slice on top for presentation.
How to Store Blueberry Cake
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, keep it in the refrigerator for up to a week. Make sure to cover the frosting to prevent it from drying out.
Tips to Make Blueberry Cake
- Use fresh blueberries for the best flavor, but frozen blueberries can also work well. Just toss them in flour before adding to the batter to prevent clumping.
- Make sure all your ingredients are at room temperature for a smoother batter.
- Don’t overmix the batter after adding the flour to keep the cake light and fluffy.
Variation
You can add lemon curd between the layers for an extra lemon flavor or try other fruits like raspberries, blackberries, or even shredded coconut for a different spin.
FAQs
1. Can I freeze this cake?
Yes, you can freeze the cake layers. Wrap them tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator before frosting.
2. What if I don’t have sour cream?
You can substitute sour cream with plain yogurt for a similar effect.
3. How can I make the frosting thicker?
If your frosting is too thin, add more sifted icing sugar until you reach your desired consistency.
Blueberry Cake with Lemon Frosting is not just a dessert; it’s a celebration of flavors that bring joy to any gathering. Happy baking!
Blueberry Cake with Lemon Frosting
Ingredients
For the Cake
- 2 cups flour (plain / all-purpose)
- 2.5 teaspoons baking powder
- 0.25 teaspoon salt
- 4 large eggs (at room temperature)
- 1.5 cups sugar (caster / superfine)
- 0.5 cups unsalted butter (melted & hot) 115g
- 1 cup sour cream (full fat, at room temperature)
- 3 teaspoons vanilla extract
- 3 teaspoons vegetable or canola oil
- 3 teaspoons lemon zest
- 2.5 cups blueberries 375g
- 2 teaspoons flour (for dusting blueberries)
For the Frosting
- 2 sticks unsalted butter (at room temperature) 225g
- 8 oz cream cheese (at room temperature) 250g
- 4 cups soft icing sugar / powdered sugar (sifted)
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1 pinch salt
For Decoration
- to taste extra blueberries, lemon slices, and edible flowers for decoration
Instructions
Preparation
- Preheat your oven to 180°C / 350°F.
- Grease three 20cm / 8” cake pans with butter and line with baking paper.
- Set aside about one-third of the blueberries for later use, and toss the rest in flour to prevent sinking.
- Ensure all cake ingredients are ready.
Batter
- In a large bowl, whisk together the flour, baking powder, and salt.
- In another mixing bowl, beat the eggs until fluffy, about 30 seconds.
- Gradually add the sugar, continuing to beat for about 7 minutes until white and creamy.
- Gently fold in the flour mixture.
- In another bowl, whisk together the sour cream, hot butter, oil, vanilla, and lemon zest.
- Mix some of the egg mixture into the sour cream mixture, then fold everything together.
- Gently mix in the flour-dusted blueberries.
Bake
- Divide the batter among the prepared cake pans and scatter the reserved blueberries on top.
- Bake for around 25 minutes or until golden and a toothpick comes out clean.
Cool & Frost
- Allow the cakes to cool in the pans for about 15 minutes.
- Turn them out onto cooling racks to cool completely.
- Beat the butter until fluffy, add cream cheese, and mix until smooth.
- Gradually incorporate the sifted icing sugar, followed by vanilla and lemon juice.
Final Touch
- Frost the upside-down layers of the cake with cream cheese frosting and add decorations like extra blueberries or lemon slices.
