This Blueberry Cake with Lemon Cream Cheese Buttercream is a dreamy dessert that brings together rich blueberry flavor and zesty lemon frosting.
Featuring a tender crumb, vibrant color, and creamy finish, it’s perfect for spring celebrations, birthdays, or anytime you want to impress.
Why You’ll Love This Recipe
Bursting with blueberry flavor – Fresh puree + whole berries folded in
Soft, moist texture – Sour cream and oil keep the crumb tender
Zesty lemon frosting – The perfect tart-sweet contrast
Make-ahead friendly – Blueberry puree can be prepped in advance
Bakery-style finish – Gorgeous layers and bold flavor
What You’ll Need (Ingredient Highlights)
Blueberries – Pureed and reduced, plus fresh ones folded in
Sour cream – For richness and a moist cake texture
Cake flour – Keeps the crumb soft and delicate
Butter, sugar, and eggs – Classic cake base ingredients
Lemon juice and zest – Brighten up the frosting beautifully
Cream cheese – For a rich and tangy buttercream
Pro Tips Before You Start
Use ripe, fresh blueberries or thawed frozen ones for the puree
Cook the blueberry puree first – Allow time for cooling
Use room-temperature ingredients for smoother mixing
Don’t skip sifting the powdered sugar – Smooth buttercream guaranteed
Alternate flour and wet ingredients for even mixing
Use pink food gel to enhance purple hues without thinning batter
How to Make Blueberry Cake with Lemon Cream Cheese Frosting
Step 1: Prepare Blueberry Puree
Blend 1½ cups blueberries (198g).
In a saucepan, combine with ¼ cup water.
Simmer over medium-high heat until reduced to ¾ cup (181g).
If over-reduced, add a little water. Cool completely.
Step 2: Prep the Cake Pans
Preheat oven to 350°F (175°C).
Grease and flour three 8-inch round cake pans.
Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together: 3 cups cake flour (342g), 2 tsp baking powder (8g), ½ tsp baking soda (3g), ½ tsp salt (3g)
Step 4: Mix the Wet Ingredients
In another bowl, combine: 1 cup sour cream (227g), ¾ cup blueberry reduction (181g), ¼ cup vegetable oil (54g)
Step 5: Cream Butter and Sugar
In a large bowl, beat 1½ sticks unsalted butter (170g) until smooth.
Gradually add 2 cups white sugar (400g) and beat for 3–5 minutes until fluffy.
Step 6: Add Eggs
Add 3 large eggs, one at a time, mixing well after each addition.
Step 7: Combine Wet and Dry
Add the flour mixture and sour cream mixture alternately, beginning and ending with the flour mixture (3 dry, 2 wet).
Mix just until smooth. Optional: Add pink coloring gel to brighten color.
Step 8: Fold in Whole Blueberries
Gently fold in ½ cup whole blueberries (66g) using a spatula.
Step 9: Bake the Cakes
Divide batter between prepared pans and bake for 22–25 minutes or until a toothpick inserted in the center comes out with moist crumbs.
Cool in pans 5–10 minutes, then turn out to cool completely.
Make the Lemon Cream Cheese Buttercream
Step 1: Cream Butter and Cream Cheese
Beat 3 sticks unsalted butter (339g) and 8 oz brick-style cream cheese (226g) until smooth.
Step 2: Add Lemon Flavor
Add ¼ cup lemon juice (57g) and the zest of 1 lemon. Mix to combine.
Step 3: Add Powdered Sugar
Gradually add 7½ cups sifted powdered sugar (863g) and beat until light and fluffy.
Add a splash of milk if needed to adjust the consistency.
Serving Ideas
Top with fresh blueberries and candied lemon slices
Garnish with edible flowers or mint for elegance
Serve chilled or at room temp with tea or lemonade
Variations / Substitutions
Use raspberries or blackberries in place of blueberries
Substitute Greek yogurt for sour cream
Add a layer of lemon curd between cake layers
Storage & Make-Ahead Tips
Refrigerate frosted cake up to 4 days in an airtight container
Freeze cake layers (unfrosted) up to 2 months
Bring to room temperature before serving
FAQs
Can I use frozen blueberries?
Yes, just thaw them before blending.
Do I need pink food gel?
No, it’s optional—it enhances the color for presentation.
Can I make this as cupcakes?
Absolutely! Bake 18–22 minutes at 350°F.
Can I use all-purpose flour?
Yes—substitute with 2¾ cups all-purpose flour + ¼ cup cornstarch.
Final Thoughts
This Blueberry Cake with Lemon Cream Cheese Buttercream is a celebration of fruity flavor and buttery richness.
Whether it’s a birthday, brunch, or shower, this showstopping cake delivers beauty and taste in every bite.
Blueberry Cake with Lemon Cream Cheese Frosting
Ingredients
For the Blueberry Cake
- 1½ sticks unsalted butter 170g, softened
- 2 cups white sugar 400g
- 3 large eggs room temperature
- 3 cups cake flour 342g
- 2 tsp baking powder 8g
- ½ tsp baking soda 3g
- ½ tsp salt 3g
- 1 cup sour cream 227g
- 1½ cups blueberries 198g, pureed and reduced to ¾ cup (181g)
- ¼ cup vegetable oil 54g
- Pink coloring gel optional
- ½ cup whole blueberries 66g
For the Lemon Cream Cheese Buttercream
- 3 sticks unsalted butter 339g, softened
- 8 oz cream cheese 226g, softened
- ¼ cup lemon juice 57g
- Zest of 1 lemon
- 7½ cups powdered sugar sifted (863g)
Instructions
- Puree and reduce blueberries. Cool.
- Preheat oven to 350°F. Grease three 8-inch pans.
- Whisk flour, baking powder, soda, and salt.
- Mix sour cream, puree, and oil.
- Cream butter and sugar. Add eggs.
- Alternate adding dry and wet ingredients. Add food gel.
- See full steps with tips & photos → https://mischacrossing.com/blueberry-cake-with-lemon-cream-cheese-frosting/
Notes
- Blueberry Tip: Use fresh or frozen blueberries for the purée, but avoid canned pie filling.
- Make-Ahead: Cake layers can be baked a day in advance and wrapped tightly in plastic wrap.
- Storage: Store in the fridge for up to 5 days. Bring to room temperature before serving.
- Optional Garnish: Top with fresh berries, lemon zest curls, or edible flowers for a decorative finish.
