Blueberry Cake with Lemon Cream Cheese Frosting Recipe

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If you’re looking for a cake that perfectly balances the juicy sweetness of fresh blueberries with a tangy, luscious frosting, this Blueberry Cake with Lemon Cream Cheese Frosting Recipe is an absolute dream come true. It’s moist, bursting with vibrant flavor, and topped with a frosting that has just the right zing of lemon to keep every bite delightful. Whether you’re baking for a special occasion or simply craving a slice of something homemade and wholesome, this recipe will become your go-to favorite in no time.

Ingredients You’ll Need

Every ingredient in this recipe plays an essential role, combining to create the perfect texture, flavor, and appearance of this delectable cake. From the tender cake flour to the fresh blueberries and tangy lemon zest, each element enhances the final result in its own wonderful way.

• 2 cups cake flour: Provides a tender, soft crumb texture that’s perfect for cakes.
• 2 tsp baking powder: Helps the cake rise beautifully for a light, fluffy finish.
• 1 cup granulated sugar: Adds just the right amount of sweetness without overpowering the blueberries.
• 1 ½ cups fresh blueberries: Bursting with juicy color and fresh flavor that make this cake stand out.
• Zest of 1 lemon: Infuses a bright, citrusy aroma that complements both cake and frosting.
• ½ cup unsalted butter, softened: Brings richness and moisture to the cake for a melt-in-your-mouth texture.
• 3 large eggs, room temperature: Helps bind the ingredients and adds structure and tenderness.
• 8 oz cream cheese, softened: The base for a creamy, tangy lemon frosting that’s smooth and indulgent.
• 2 cups powdered sugar: Sweetens and thickens the frosting, balancing the tang perfectly.
• 2 tbsp freshly squeezed lemon juice: Brings fresh acidity that brightens the frosting’s flavor.
• 1 tsp vanilla extract: Adds warmth and depth, rounding off the frosting’s taste.

How to Make Blueberry Cake with Lemon Cream Cheese Frosting Recipe

Step 1: Prepare Your Pans and Oven

Start by heating your oven to 350°F (175°C) and greasing two 9-inch round cake pans, then dusting them lightly with flour. This simple step ensures your beautiful cakes will come out easily without sticking, setting you up for success right from the start.

Step 2: Combine Dry Ingredients

Whisk together cake flour, baking powder, and a pinch of salt in a bowl. Mixing these dry ingredients evenly distributes the leavening agent so your cake will rise perfectly and have that tender structure we all crave.

Step 3: Cream Butter and Sugar

Beat the softened butter and granulated sugar until the mixture turns light and fluffy. This step is critical because well-creamed butter traps air, creating a wonderfully light texture that will carry those fresh blueberries beautifully.

Step 4: Add Eggs and Lemon Zest

Incorporate eggs one at a time, beating well after each addition to ensure a smooth batter. Stir in the lemon zest to infuse a subtle citrus fragrance that will shine through every bite, balancing the sweetness perfectly.

Step 5: Alternate Adding Dry Ingredients and Milk

Gradually add the dry mixture in batches, alternating it with milk, and mix gently until just combined. Overmixing can toughen the cake, so folding in the ingredients carefully keeps the crumb tender, creating an irresistible softness.

Step 6: Fold in the Fresh Blueberries

Gently fold in the blueberries, taking care to avoid smashing them. These juicy bursts provide natural sweetness and moisture, plus a beautiful pop of color that makes this cake as pretty as it is delicious.

Step 7: Bake the Cakes

Divide your batter evenly between the prepared pans and bake for 25-30 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean, revealing a cake that’s perfectly moist and fluffy inside.

Step 8: Cool the Cakes

Let the cakes cool in their pans for about 10 minutes before transferring them to wire racks to cool completely. This step is key for a clean frosting application—no one wants melting frosting!

Step 9: Make the Lemon Cream Cheese Frosting

Beat the cream cheese until smooth, then gradually add powdered sugar, lemon juice, and vanilla extract. Continue beating until the frosting is creamy and spreadable, bursting with tangy lemon flavor that perfectly complements the fruity cake.

Step 10: Assemble and Frost Your Cake

Place one cake layer on your serving plate and generously spread frosting on top. Stack the second layer, then cover the entire cake with frosting, smoothing the sides and top. This luscious frosting makes every slice inviting and scrumptious.

How to Serve Blueberry Cake with Lemon Cream Cheese Frosting Recipe

Garnishes

Enhance the cake’s charm by sprinkling fresh blueberries or delicate lemon zest curls on top. A few edible flowers or a light dusting of powdered sugar can also add elegance and make your presentation truly stand out, inviting everyone to dig in eagerly.

Side Dishes

Serve this cake alongside a scoop of vanilla bean ice cream or a dollop of lightly whipped cream for an indulgent pairing. Fresh berries or a citrusy sorbet also complement the flavors beautifully, creating a refreshing balance that will elevate the entire dessert experience.

Creative Ways to Present

Try serving individual slices with a drizzle of warm berry compote or layering mini versions of the cake in pretty glass jars for a whimsical twist. This Blueberry Cake with Lemon Cream Cheese Frosting Recipe also shines as cupcakes, making celebrations even sweeter and more portable.

Make Ahead and Storage

Storing Leftovers

To keep your cake fresh, store any leftover slices in an airtight container in the refrigerator. The cream cheese frosting means it’s best enjoyed within 3 to 4 days, ensuring each bite tastes just as vibrant as the first slice.

Freezing

If you want to save this cake for longer, you can freeze individual unfrosted layers wrapped tightly in plastic wrap and foil. When ready to enjoy, thaw them overnight in the refrigerator before frosting and serving, preserving freshness and flavor beautifully.

Reheating

This cake is best served chilled or at room temperature because of the cream cheese frosting. If you’d like a softer texture, simply let it sit out for about 30 minutes before serving rather than reheating, which can affect frosting consistency.

FAQs

Can I use frozen blueberries in this Blueberry Cake with Lemon Cream Cheese Frosting Recipe?

Yes, you can substitute fresh blueberries with frozen ones, but be sure to thaw and drain them well to prevent extra moisture from affecting the cake’s texture. Gently fold them in just as you would fresh berries.

How can I make this cake dairy-free?

For a dairy-free version, swap the butter and cream cheese with plant-based alternatives like vegan butter and a dairy-free cream cheese. The texture and flavor will remain just as satisfying and delicious.

Can I make this cake gluten-free?

You can try using a gluten-free cake flour blend in place of regular cake flour. Just make sure the blend contains xanthan gum or another binding agent to help maintain the cake’s structure and tenderness.

What’s the best way to get lemon zest?

Using a microplane grater is the easiest and most efficient method for zesting lemons. It produces fine, aromatic zest perfect for blending seamlessly into the cake batter and frosting.

Can I prepare the frosting a day in advance?

Absolutely! The frosting stores well covered in the refrigerator overnight. Just bring it to room temperature and give it a quick stir before spreading it on your cake for the best texture.

Final Thoughts

I genuinely hope you give this Blueberry Cake with Lemon Cream Cheese Frosting Recipe a try—it’s a true gem that never fails to brighten up any gathering or simple afternoon treat. With its harmonious blend of fruity freshness and creamy tang, it’s the kind of cake that feels like a warm hug in every bite. Happy baking and savor every delicious slice!

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