Blueberry Lemon Frosted Cake (Printable Version)
Soft blueberry cake paired with tangy lemon frosting, great for warm seasons.
# Ingredients:
→ Blueberry Cake
01 -
170g butter (unsalted, softened)
02 -
400g granulated sugar
03 -
3 large eggs at room temperature
04 -
342g cake flour
05 -
3g baking soda
06 -
8g baking powder
07 -
3g salt
08 -
227g sour cream
09 -
Blueberries, pureed (198g, cooked down with 60ml water until reduced to 181g)
10 -
54g oil (choose a neutral one like canola)
11 -
Optional: Pink gel dye to enhance the purple hue
12 -
66g fresh, whole blueberries to gently mix in later
→ Lemon Cream Cheese Buttercream
13 -
339g slightly softened unsalted butter
14 -
226g cream cheese (brick-style, not too cold)
15 -
Zest of one fresh lemon
16 -
57g freshly squeezed lemon juice (use more or less to taste)
17 -
863g powdered sugar, sifted for a smoother texture
18 -
Optional: A splash of milk in case it needs thinning
# Steps:
01 -
Blend 198g of blueberries until smooth. Simmer the mixture with 60ml water on medium until it thickens into 181g. Let it fully cool before using. You can even prep this earlier and refrigerate.
02 -
Turn the oven on to 175°C (350°F). Coat three 20cm (8-inch) pans (5cm deep) with grease and a dusting of flour.
03 -
In a separate bowl, mix 342g cake flour with 3g salt, 8g baking powder, and 3g baking soda for about 30 seconds. Leave it nearby.
04 -
Grab another bowl and combine 227g sour cream, 54g vegetable oil, and that cooled blueberry puree. Stir it all together.
05 -
Take a mixer and whip 170g softened butter until it's creamy. Add 400g sugar a little at a time, beating for 3–5 minutes until it's fluffy.
06 -
Mix in the eggs one at a time. Stop when each yolk is no longer visible before adding the next.
07 -
Add the dry ingredients to the butter mix, alternating with the sour cream mixture. Start with the dry layer (do 3 turns of dry and 2 turns of wet). Don't overmix. If you're using coloring, now's the time to stir in a small amount.
08 -
Carefully fold 66g of whole blueberries into the batter. Be gentle to avoid squishing them.
09 -
Pour the batter into the prepared pans, dividing it evenly. Bake them for 22–25 minutes at 175°C (350°F). Use a toothpick to check if they're done—it should come out with a few crumbs. Let the cakes rest 5–10 minutes in the pans before transferring them to a rack to cool fully.
10 -
Start by creaming 339g of butter in a mixer. Add pieces of 226g softened cream cheese, blending until smooth. Slowly add the 863g powdered sugar, followed by the lemon zest and juice. Adjust texture if needed—it should be soft but not runny. Chill briefly if it gets too soft.
# Notes:
01 -
Swap out cake flour by using regular flour, but for each cup, remove 2 tbsp and replace with cornstarch. Whisk together to combine.
02 -
You'll end up with about 7½ cups of batter total.