Blueberry Cake with Lemon Cream Cheese Frosting
This stunning Blueberry Cake with Lemon Cream Cheese Frosting is packed with berry flavor and vibrant color. Made with reduced blueberry purée and sour cream for a moist crumb, it's frosted with a tangy lemon buttercream that perfectly complements the rich cake. Perfect for spring celebrations or a show-stopping birthday treat.
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.