Description
Heavenly Blueberry Cake delights with rich lemon cream cheese frosting, marrying sweet and tangy flavors in a perfect dessert symphony. Moist crumb and creamy topping promise pure indulgence you’ll savor down to the last delectable bite.
Ingredients
Scale
Cake Ingredients:
Main Dry Ingredients:
- 3 cups cake flour (342g)
- 2 teaspoons baking powder (8g)
- 1/2 teaspoon baking soda (3g)
- 1/2 teaspoon salt (3g)
Wet Ingredients:
- 1 1/2 sticks unsalted butter, softened (170g)
- 2 cups sugar (400g)
- 3 large eggs, room temperature
- 1 cup sour cream (227g)
- 1/4 cup vegetable oil (54g)
Blueberry Components:
- 1 1/2 cups blueberries, pureed and reduced to 3/4 cup (198g)
- 1/2 cup whole blueberries (66g)
Optional Ingredient:
- A small amount of pink coloring gel for vibrant color
Frosting Ingredients:
Butter and Cheese Base:
- 3 sticks unsalted butter, softened (339g)
- 8 ounces cream cheese, softened (226g)
Citrus Components:
- 1/4 cup lemon juice (57g)
- Zest of 1 lemon
Sweetening Agent:
- 7 1/2 cups powdered sugar (863g)
Instructions
- Create a vibrant blueberry puree by simmering blueberries with water over medium heat until reduced to 3/4 cup. Allow the mixture to cool completely at room temperature.
- Heat the oven to 350°F. Thoroughly grease and flour three 8-inch round cake pans to prevent sticking.
- Combine cake flour, baking powder, baking soda, and salt in a medium bowl, whisking until evenly mixed.
- In a separate bowl, blend sour cream, cooled blueberry puree, and vegetable oil until smooth and well incorporated.
- Using a stand mixer, cream butter and sugar until light and airy. Incorporate eggs individually, ensuring thorough mixing after each addition.
- Gradually add dry ingredients and wet mixture to the butter mixture, alternating between the two and starting and ending with dry ingredients. Optional: Add a touch of pink gel coloring for visual appeal.
- Carefully fold whole blueberries into the batter, distributing them evenly without overmixing.
- Distribute batter equally among prepared pans. Bake for 22-25 minutes until a toothpick inserted in the center comes out clean.
- Allow cakes to rest in pans for 10 minutes, then transfer to cooling racks to reach room temperature.
- Beat softened butter in a stand mixer until smooth and creamy. Integrate cream cheese, mixing until fully combined.
- Slowly incorporate powdered sugar, lemon juice, and lemon zest. Beat until frosting reaches a silky, uniform consistency.
- Layer and frost each cake tier with lemon cream cheese frosting. Embellish with fresh blueberries, lemon slices, or decorative frosting patterns as desired.
Notes
- Puree Precision Ensure blueberry puree is completely cooled before adding to wet ingredients to prevent butter from melting and affecting cake texture.
- Flour Power Use cake flour for a lighter, more delicate crumb that creates a tender cake with soft, melt-in-your-mouth consistency.
- Gentle Folding Fold blueberries gently to prevent breaking berries and bleeding color throughout batter, maintaining beautiful cake appearance.
- Dietary Flexibility Swap vegetable oil with coconut oil for a subtle tropical twist or use gluten-free flour blend for celiac-friendly version.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 563
- Sugar: 61 g
- Sodium: 293 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 73 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg