Blueberry Cake with Lemon Frosting
User Reviews
5
Blueberry Cake with Lemon Frosting
Description
Blueberry Cake with Lemon Frosting features a rich batter made with flour, sugar, eggs, sour cream, and melted butter, providing a moist and tender crumb. Blueberries tossed in flour are gently folded in to prevent sinking, keeping fruit evenly distributed. Baking powder ensures a good rise, while lemon zest in the batter enhances citrus notes. The cake is baked in layers and chilled before frosting. The lemon frosting combines room-temperature butter and cream cheese with sifted icing sugar, vanilla extract, lemon juice, and a pinch of salt, creating a smooth, tangy finish that balances the sweetness of the cake.
The texture is moist and fluffy with bursts of juicy blueberries, complemented by a creamy and lightly tangy lemon frosting. Careful mixing and folding of ingredients achieve a tender crumb and preserve the blueberries' shape. The frosting is softened just enough for spreadability without becoming runny.
This cake can be decorated with extra blueberries, lemon slices, and edible flowers for an elegant presentation. It is suitable as a dessert or for celebratory moments. For best results, the cake should be served at room temperature to enjoy its soft crumb and creamy frosting. The recipe includes detailed notes on ingredient temperatures, measurements, and tips for handling cream cheese and frosting consistency.
Storage instructions advise that the cake keeps well refrigerated for up to five days when covered but should be allowed to come to room temperature before serving. Freezing is possible for up to three months. The notes provide guidance on ingredient substitutions, measuring by weight for accuracy, and adjustments for different pan sizes and climates.
Ingredients
- 2 cups flour , plain / all purpose (Note 1)
- 2 1/2 teaspoons baking powder (make sure its still good)
- 1/4 tsp salt
- 4 egg 50-55g / 2oz each), at room temp (Note 2, large
- 1 1/2 cups sugar , caster / superfine (Note 3)
- 115g / 1/2 cup butter melted & HOT, unsalted
- 1 cup sour cream , full fat, at room temperature (Note 5)
- 3 tsp vanilla extract
- 3 tsp vegetable oil Note 6, or canola oil
- 3 tsp lemon zest
Blueberries
- 375g / 2 1/2 cups blueberries (Note 7 for frozen)
- 2 tsp flour
Lemon Cream Cheese Frosting
- 225g / 2 sticks butter at room temperature, unsalted
- 250g / 8oz cream cheese , brick not tub, at room temperature but not too soft (Note 8, esp UK)
- 4 cups icing sugar SIFTED, soft, aka powdered sugar
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- Pinch of salt
Decorating (optional):
- blueberries extra, lemon sliced
- lemon
- Edible Flowers
Instructions
Preparation:
- Preheat oven: Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter. Place one shelf in the middle of the oven and a second beneath it.
- Cake pans: Grease 3 x 20cm / 8” cake pans with butter and line with parchment / baking paper. (Note 9 more pan sizes)
- Blueberries: Set aside ~1/3 of the blueberries (for scattering later). Toss the remaining blueberries in flour.
- Be prepared: Have all batter ingredients measured out and ready to add in. New to baking? Read 'Tips for Success' above recipe card.
Batter:
- Combine dry ingredients: Whisk flour, baking powder and salt in a large bowl. Set aside.
- Whisk eggs: Beat eggs for 30 seconds on speed 6 of a stand mixer fitted with a whisk attachment, or hand beater.
- Add sugar, then beat: With the beater still going, pour the sugar in over 45 seconds. Then beat for 7 minutes on speed 8, or until tripled in volume and white.
- Gently add flour: Scatter 1/3 flour across surface of whipped eggs, then beat on Speed 1 for 5 seconds. Add half remaining flour, mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 - 10 sec until the flour is just mixed in. Once you can’t see flour, stop straight away.
- Whisk wet ingredients: Put sour cream, hot butter, oil, vanilla and lemon zest into the now-empty flour bowl. Whisk well until smooth.
- 'Temper' sour cream mix: Add about 1 1/2 cups of the egg mixture into the sour cream bowl (2 big scoops, no need to be accurate). Whisk well until smooth.
- Slowly combine sour cream mix and egg mix: Turn beater back on Speed 1 then scrape the sour cream mixture into the egg mixture over 15 seconds, then turn beater off.
- Scrape and final mix: Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds. The batter should be thick but soft, not runny and thin.
- Blueberries: Quickly but gently fold in flour coated blueberries.
Bake:
- Divide batter between cake pans, smooth the surface. Scatter over reserved blueberries.
- Bake 25 minutes or until golden and toothpick inserted into centre comes out clean. (If you cannot fit all pans on one shelf, put 2 pans in the middle shelf and 1 pan underneath. Take the top pans out at 25 minutes, move the lower pan to middle shelf and bake for a further 3 minutes)
Cool & frost:
- Once out of oven, cool in cake pans for 15 minutes, then gently turn out onto cooling racks upside down. Peel off baking paper and cool upside down - any slight dome will flatten perfectly (for neat layers).
- Frost upside down layers with Cream Cheese Frosting! Decorate with extra blueberries, lemon slices and edible flowers, if desired.
Lemon Cream Cheese Frosting:
- Beat butter with whisk attachment in stand mixer for 2 minutes until fluffy and creamy, and it becomes a paler colour. Add cream cheese, then beat for 30 seconds just until smooth.
- Add icing sugar / powdered sugar, then gently mix on speed 1 (to avoid an icing powder storm). If you do get a powder storm, cover with tea towel, then once mostly incorporated, beat on high for a full 2 minutes on Speed 7.
- Add vanilla and lemon juice, then beat for a further 30 seconds. Use immediately. (Note 11 re: frosting too sloppy)
Notes
- Use room-temperature eggs to ensure better volume when whipped for the cake batter.
- Toss frozen blueberries in flour before adding to batter to prevent sinking and streaking.
- Use brick-style cream cheese, not spreadable tub types, to achieve proper frosting consistency.
- Beat eggs and sugar thoroughly to triple volume for a light texture.
- Refrigerate frosting if it becomes too soft, then re-whip before use.
- Store unfrosted cake layers wrapped tightly in the fridge up to 5 days or freeze for up to 3 months.
- Serve cake at room temperature to enjoy the soft crumb and creamy frosting texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12- 14
Amount Per Serving
Calories 702 kcal
% Daily Value*
| Calories | 702cal | 35% |
| Carbohydrates | 90g | 30% |
| Protein | 6g | 12% |
| Fat | 37g | 57% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 148mg | 49% |
| Sodium | 119mg | 5% |
| Potassium | 211mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 70g | 140% |
| Vitamin A | 1204IU | 24% |
| Vitamin C | 4mg | 4% |
| Calcium | 98mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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