Blueberry Cake Recipe
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5
30 reviews
Excellent
Blueberry Cake Recipe
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This Blueberry Cake combines a tender, lightly spiced batter with fresh blueberries coated in lemon juice and flour to prevent sinking. A creamy blueberry frosting complements the moist cake with a subtle lemon zest enhancing the overall flavor.
Description
The cake batter is made by creaming butter and sugar until fluffy, then adding eggs, vanilla, and optional lemon zest. Dry ingredients include flour, baking powder, salt, and cinnamon. Blueberries are first tossed with lemon juice and flour, which helps them stay suspended within the cake during baking. The batter with blueberries is baked in a greased pan until a toothpick comes out clean.
The frosting uses puréed blueberries combined with butter, powdered sugar, vanilla, salt, and lemon zest for a smooth, flavorful icing that complements the cake's subtle spices and fresh fruit. Cooling the cake before frosting prevents melting.
This cake works well for occasions that welcome fresh fruit desserts and pairs nicely with tea or coffee. The notes suggest that leftover frosting can be refrigerated and stirred before reuse, and that the lemon zest is optional but adds deeper flavor.
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Ingredients
For the blueberries
- 1 cup blueberries
- 1 teaspoon lemon juice
- 1 tablespoon flour
For the Cake
- 1 cup flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- ½ cup butter at room temperature
- ¾ cup sugar
- 2 egg large
- 1 teaspoon vanilla
- 2 teaspoons lemon optional, zest
For the Frosting
- ¾ cup blueberries fresh or frozen (thawed
- 1 cup butter at room temperature
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 2-3 tablespoons heavy cream as needed
- 1 teaspoon lemon optional, zest
Instructions
- Preheat oven to 350 degrees. Grease and flour an 8 or 9-inch cake pan ( should be at least 2-inches tall).
Prepare the Blueberries
- In a small bowl combine blueberries and lemon juice and stir to coat. Sprinkle flour over the blueberries, stir gently to coat in the flour. Set aside.
Prepare the Cake
- In a medium bowl whisk together flour, baking powder, salt, and cinnamon.
- In a large bowl, combine butter and sugar and mix 2-3 minutes until light and fluffy. Mix in eggs and vanilla. Mix in the lemon zest now, if using.
- Add dry ingredients to wet ingredients and mix until just combined (do not over-mix). Gently stir in blueberries.
- Transfer cake batter (it is thick) to your prepared cake pan using a greased rubber spatula to gently smooth out evenly.
- Transfer pan to preheated oven and bake for 45 minutes or until a toothpick inserted in the center comes out clean (no wet batter).
- Allow to cool for 10-15 minutes before turning cake out onto a cooling rack to cool completely. Meanwhile, prepare the frosting.
Make the Frosting
- In a blender or food processor (I used an immersion blender) puree the blueberries. Use a fine mesh strainer to strain the blueberry skins. Discard the skins and set aside the blueberry puree.
- In a large bowl cream the butter for 3 minutes (don't skimp on the time here!).
- Cream in the powdered sugar 1/2 cup at a time until completely incorporated.
- Mix in the vanilla, salt, and lemon zest (if using).
- Portion out half of the frosting into a separate bowl. To the first bowl add your blueberry puree and mix until combined. If desired you can add some food coloring to enhance the purple color. (I used a combination of blue and red to achieve the color in my photos. You can also use purple if you have it on hand).
- To the second bowl of frosting, add the heavy cream 1 tablespoon at a time until frosting is fluffy.
Frost the Cake
- Drop dollops of each frosting onto the top of the cooled cake (*make sure it is completely cooled before frosting*). Gently swirl and the frostings together as you spread it evenly across and down the sides of the entire cake.
- Slice and serve OR store in airtight container at room temperature for 1 day or in the fridge up to 5 days.
Notes
- Coating blueberries in lemon juice and flour helps keep them evenly distributed in the cake batter without sinking.
- Strain blueberry skins from frosting purée to keep the icing smooth.
- Store leftover buttercream frosting in the refrigerator for up to five days and stir before using again.
- Lemon zest is optional but adds a layer of flavor; do not substitute zest with additional lemon juice.
Nutrition Information
Show Details
Calories
388kcal
(19%)
Carbohydrates
84g
(28%)
Protein
5g
(10%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
1g
(50%)
Cholesterol
50mg
(17%)
Sodium
337mg
(14%)
Potassium
128mg
(3%)
Fiber
1g
(4%)
Sugar
69g
(138%)
Vitamin A
207IU
(4%)
Vitamin C
4mg
(4%)
Calcium
97mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Calories | 388kcal | 19% |
| Carbohydrates | 84g | 28% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 50mg | 17% |
| Sodium | 337mg | 14% |
| Potassium | 128mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 69g | 138% |
| Vitamin A | 207IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 97mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
30 reviews
Excellent
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