Blueberry Cake with Lemon Cream Cheese Frosting

Why You’ll Love This Recipe

This blueberry cake with lemon cream cheese frosting is the ultimate combination of sweet and tangy flavors. The soft, moist cake base is bursting with fresh blueberries, while the lemon-infused cream cheese frosting provides a tangy, creamy finish that perfectly complements the cake. It’s simple to make, yet impressive enough for any special occasion or a delightful everyday treat. Whether you’re a fan of fruity desserts or enjoy the richness of cream cheese frosting, this cake will surely become a favorite.

Ingredients

For the Cake:

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup sour cream
• 1½ cups fresh blueberries

For the Lemon Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tbsp fresh lemon juice
• Zest of 1 lemon
• 1 tsp vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a separate large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with sour cream. Begin and end with the dry ingredients. Mix until just combined.
6. Gently fold in the fresh blueberries, being careful not to crush them.
7. Pour the batter into the prepared cake pan and spread it evenly.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

For the frosting:

1. Beat the softened cream cheese and butter together in a bowl until smooth and creamy.
2. Gradually add the powdered sugar, lemon juice, lemon zest, and vanilla extract. Mix until the frosting is fluffy and well combined.
3. Once the cake has completely cooled, spread the frosting generously over the top.

Servings and Timing

This recipe yields approximately 8 servings.

• Prep time: 15 minutes
• Cook time: 30-35 minutes
• Cooling time: 20 minutes
• Total time: 1 hour

Variations

• Berry Mix: Try using a mix of berries such as raspberries, strawberries, and blackberries instead of just blueberries for a more complex flavor.
• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend to make this cake gluten-free.
• Vegan Version: Swap the eggs with a flaxseed egg substitute and use dairy-free butter and cream cheese for a vegan alternative.
• Citrus Twist: For a more intense lemon flavor, you can add a bit of lemon extract to both the cake and frosting.

Storage/Reheating

• Storage: Store the cake in an airtight container in the refrigerator for up to 4-5 days.
• Reheating: If you prefer the cake warm, you can microwave a slice for 10-15 seconds to soften it up. Just be sure to remove the frosting before reheating.

FAQs

Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries, but make sure to fold them in gently to prevent the batter from turning purple. You may want to add them frozen to prevent them from bleeding into the batter.

How can I make the frosting thicker?

If the frosting is too runny, you can add more powdered sugar, a little at a time, until it reaches your desired consistency.

Can I make this cake ahead of time?

Yes, the cake can be baked in advance and stored in an airtight container for a couple of days before frosting. Frost the cake just before serving for the best texture.

What can I substitute for sour cream?

If you don’t have sour cream, you can substitute it with plain yogurt for a similar tangy flavor and creamy texture.

Can I use a different frosting?

Yes, you can try other frostings like vanilla buttercream or whipped cream if you prefer something lighter or less tangy.

How do I know when the cake is done baking?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is done.

Can I freeze the cake?

Yes, you can freeze the cake layers (without frosting) for up to 2 months. Wrap them tightly in plastic wrap and aluminum foil before freezing.

Can I use a different type of flour?

Yes, you can use cake flour or self-rising flour, but you’ll need to adjust the baking powder and baking soda accordingly if you switch.

How can I make the frosting less sweet?

If you find the frosting too sweet, you can reduce the powdered sugar and add a little more lemon juice or zest to balance the sweetness with some acidity.

Can I use lemon extract instead of fresh lemon juice and zest?

Yes, you can use lemon extract, but you may need only a few drops, as it is more concentrated than fresh lemon juice and zest.

Conclusion

This blueberry cake with lemon cream cheese frosting is a delightful combination of flavors that will brighten up any day. The moist, tender cake pairs perfectly with the tangy and creamy frosting, making every bite a refreshing treat. Whether you’re baking it for a special occasion or simply enjoying it as a sweet snack, this dessert is sure to become a favorite in your recipe collection.

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