Blueberry Cake with Lemon Cream Cheese Frosting
This moist and fluffy blueberry cake with tangy lemon cream cheese frosting is a refreshing treat, perfect for any occasion. Its combination of sweet blueberries and zesty lemon frosting makes every bite delightful, capturing the essence of summer in a dessert.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
Instructions
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Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
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In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
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In a separate large bowl, beat softened butter and sugar until light and fluffy (about 3-4 minutes).
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Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
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Gradually add the dry ingredients to the butter mixture, alternating with sour cream, beginning and ending with dry ingredients. Mix until just combined.
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Gently fold in the blueberries, being careful not to crush them.
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Pour the batter into the prepared cake pan and spread it evenly.
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Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
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Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
For the Frosting:
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Beat softened cream cheese and butter together until smooth.
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Gradually add powdered sugar, lemon juice, lemon zest, and vanilla extract. Mix until fluffy and well combined.
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Once the cake is completely cooled, generously spread the frosting over the top.
Notes
Storage: Store the cake in an airtight container in the refrigerator for 4-5 days.
Reheating: Microwave a slice for 10-15 seconds to soften it. Remove frosting before reheating.
Substitutes: You can use plain yogurt instead of sour cream, and frozen blueberries can be used instead of fresh—just fold them in gently.
Make-Ahead: Bake the cake ahead and store it without frosting for 2-3 days, frosting just before serving.
Vegan Option: Substitute eggs with a flaxseed egg substitute and use dairy-free butter and cream cheese for a vegan version.
