Blueberry Lemon Cake (Print Version)
Moist blueberry layers meet creamy lemon cheese frosting. Sweet, tangy, and totally irresistible!
# Ingredients:
01 -
1 ½ sticks of soft unsalted butter (170g).
02 -
400g (2 cups) granulated sugar.
03 -
Three room-temperature large eggs.
04 -
342g (3 cups) of cake flour.
05 -
Two teaspoons of baking powder (8g).
06 -
3g (½ teaspoon) of baking soda.
07 -
3g of salt (½ teaspoon).
08 -
1 cup (227g) sour cream.
09 -
Puree 198g (1 ½ cups) of blueberries and cook until reduced to ¾ cup.
10 -
54g (¼ cup) vegetable oil.
11 -
66g (½ cup) of whole blueberries.
12 -
Pink gel coloring, optional, for a bright touch.
13 -
3 softened sticks of unsalted butter (339g).
14 -
8oz (226g) of softened cream cheese.
15 -
57g (¼ cup) freshly squeezed lemon juice.
16 -
Lemon zest (one lemon's worth).
17 -
863g (7 ½ cups) powdered sugar.
# Directions:
01 -
Take 1 ½ cups of blueberries, blend them until smooth, and simmer with ¼ cup water on medium heat until they cook down to ¾ cup. Cool down entirely before using.
02 -
Heat your oven to 350°F. Coat three 8-inch round cake pans with grease and dust with flour.
03 -
In a medium mixing bowl, combine the cake flour, salt, baking soda, and baking powder using a whisk.
04 -
In a separate container, stir together sour cream, blueberry puree (once it's cooled), and vegetable oil until smooth.
05 -
Use a stand mixer to beat the softened butter and sugar till it's fluffy and pale. Add eggs one by one, mixing thoroughly after each egg.
06 -
Alternate adding the dry mixture and the wet ingredients into the butter mixture, starting and ending with the dry. A little pink gel coloring can make the batter extra vibrant if you'd like.
07 -
Carefully fold the whole blueberries into your finished batter.
08 -
Pour the batter evenly into the prepared pans. Bake them for 22–25 minutes, or until a toothpick poked in the center comes out clean.
09 -
Allow the baked cakes to cool for 10 minutes in their pans. Then transfer them onto wire racks to cool off completely.
10 -
Using a stand mixer, beat the softened butter till creamy. Add in the cream cheese and blend until fully incorporated.
11 -
Slowly add in the powdered sugar, followed by the lemon juice and zest. Beat the mixture until it's smooth and spreadable.
12 -
Stack the cake layers with lemon frosting spread in between. Cover the outside with the remaining frosting. Dress it up with lemon, blueberries, or fun designs.
# Notes:
01 -
The combination of blueberries and lemon cream cheese frosting gives this cake a fresh, fruity flavor and creamy tang.
02 -
Perfect for parties or get-togethers where something colorful and sweet will shine.