Blueberries bursting with flavor, paired with a creamy, zesty lemon cream cheese frosting—now that’s a dessert that makes your taste buds do a happy dance. Imagine slicing into a fluffy blueberry cake, the aroma wafting through your kitchen like an inviting hug from Grandma, promising sweetness and happiness in every bite. Chocolate Eclairs for dessert Mini Berry Dutch Babies. For more inspiration, check out this Strawberry Delight Cake Roll recipe.
Every time I whip up this blueberry cake with lemon cream cheese frosting, I’m transported back to summer picnics where friends gathered, laughter bubbled over, and someone always managed to drop their plate. This cake isn’t just for special occasions; it’s perfect for lazy Sunday brunches or a surprise treat on a Tuesday. Blueberry Cheese Danish recipe Trust me, you’ll want to keep this recipe close for those moments when you need to impress or simply indulge.
Why You'll Love This Recipe
- This blueberry cake is incredibly easy to make; even kitchen novices can master it
- The balance of sweet blueberries and tangy lemon makes it irresistible
- With its vibrant colors and luscious frosting, it’s a feast for the eyes as well as the palate
- Perfect for celebrations or as a simple dessert to brighten any day
I still remember the first time I made this cake; my friends couldn’t stop raving about how moist and flavorful it was!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Cake Flour: Using cake flour gives the cake its light and fluffy texture; don’t skimp on this one!
Baking Powder: Fresh baking powder is key for that perfect rise; check expiration dates if it’s been sitting around.
Granulated Sugar: Sweeten the deal with sugar; adjust based on your sweet tooth preference.
Fresh Blueberries: Opt for plump, juicy blueberries; frozen works too but fresh takes the flavor up a notch.
Lemon Zest: Brightens up the flavors immensely; use finely grated zest from organic lemons for the best results.
Unsalted Butter: I prefer using unsalted butter so I can control the salt level; make sure it’s softened!
Eggs: Large eggs add richness and moisture; make sure they’re at room temperature for better mixing.
Cream Cheese: Softened cream cheese is essential for that luscious frosting; don’t skip this ingredient!
Powdered Sugar: Use powdered sugar for smooth frosting without any grittiness; sift it if you want an ultra-smooth finish.
Vanilla Extract: A splash adds depth to both the cake and frosting; pure vanilla extract is always best.
Lemon Juice: Freshly squeezed lemon juice balances the sweetness of the frosting beautifully; bottled juice just won’t cut it!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make It Together
Preheat Your Oven : Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure easy removal later.
Mix Dry Ingredients : In a bowl, whisk together your cake flour, baking powder, and salt until well combined. This will ensure even distribution of all dry ingredients.
Cream Butter and Sugar : In another bowl, cream softened butter and granulated sugar until light and fluffy. You should see some serious volume here—this step adds airiness!
Add Eggs and Zest : Beat in eggs one at a time followed by lemon zest until everything is well blended. The mixture will look delightful—golden yellow with flecks of zest!
Combine Dry Ingredients : Gradually add your dry ingredients into the wet mixture while alternating with milk (or buttermilk) until just combined. Do not overmix—keep it tender!
Fold in Blueberries : Gently fold in fresh blueberries with a spatula to avoid crushing them. You want those beauties intact for bursts of flavor.
Bake the Cakes : Divide batter evenly between prepared pans and bake for 25-30 minutes or until golden brown. A toothpick inserted should come out clean—resist opening that oven too soon!
Cool Down : Allow cakes to cool in pans for 10 minutes before transferring them onto wire racks. Let them cool completely before frosting—you wouldn’t want melted frosting now would you?
Make Lemon Cream Cheese Frosting : Beat softened cream cheese until smooth, then gradually add powdered sugar while mixing in lemon juice and vanilla extract until creamy perfection forms.
Frost Your Cake : Once cakes are cooled completely, spread an even layer of lemon cream cheese frosting on top of one layer before placing the second layer on top. Continue frosting around sides and top generously.
Add Final Touches : Decorate with extra blueberries on top if desired—a beautiful display that beckons everyone closer! Serve at room temperature for maximum enjoyment.
And there you have it! Your blueberry cake with lemon cream cheese frosting is ready to steal the show at your next gathering or simply brighten up an ordinary day! Enjoy every slice as if it’s a piece of sunshine on your plate! Lemon Curd Brulee Cookies.
You Must Know
- Blueberry Cake with Lemon Cream Cheese Frosting is a delightful treat that balances sweetness and tartness
- The creamy frosting complements the moist cake perfectly, making it a crowd-pleaser at any gathering
- Don’t forget to serve it with a smile!
Perfecting the Cooking Process
Start by baking the blueberry cake first; while it cools, whip up the lemon cream cheese frosting. This sequence ensures that your frosting is ready to go when your cake is cool enough to frost. For more inspiration, check out this Moist Pumpkin Bread Recipe recipe.
Add Your Touch
Feel free to switch up the berries; raspberries or strawberries also complement lemon beautifully. Additionally, consider adding a touch of vanilla extract for an extra flavor dimension.
Storing & Reheating
Store any leftover blueberry cake in an airtight container in the fridge for up to three days. Reheat individual slices briefly in the microwave for a warm treat.
Chef's Helpful Tips
- To make perfect blueberry cake, use fresh blueberries for the best flavor
- Ensure your butter and cream cheese are at room temperature for smooth frosting
- Don’t rush cooling; a hot cake can melt your frosting
Sharing my first experience making this Blueberry Cake was unforgettable. My friends’ faces lit up as they took their first bites, and I knew I had struck gold!
FAQ
Can I use frozen blueberries in the recipe?
Yes, but be sure to thaw them beforehand and drain excess moisture.
How can I make the frosting less sweet?
Add a pinch of salt or more lemon juice to balance sweetness effectively.
What’s the best way to serve this cake?
Serve chilled with a dollop of whipped cream or fresh berries on top for flair!
Blueberry Cake with Lemon Cream Cheese Frosting
- Total Time: 50 minutes
- Yield: Serves approximately 12 1x
Description
Blueberry Cake with Lemon Cream Cheese Frosting is a delightful dessert that brings together the burst of juicy blueberries and the zesty creaminess of lemon frosting. This moist, fluffy cake is perfect for any occasion, whether it’s a summer picnic or a cozy brunch at home. Each bite offers a harmonious blend of sweetness and tang, making it an irresistible treat that will impress your guests and brighten your day.
Ingredients
- 2 cups cake flour
- 2 tsp baking powder
- 1 cup granulated sugar
- 1 ½ cups fresh blueberries
- Zest of 1 lemon
- ½ cup unsalted butter, softened
- 3 large eggs, room temperature
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 2 tbsp freshly squeezed lemon juice
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together cake flour, baking powder, and salt.
- Cream softened butter and sugar until light and fluffy. Beat in eggs one by one followed by lemon zest.
- Gradually add dry ingredients alternately with milk until just combined. Gently fold in blueberries.
- Divide batter between pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes before transferring to wire racks to cool completely.
- For frosting, beat cream cheese until smooth; gradually mix in powdered sugar, lemon juice, and vanilla extract until creamy.
- Once cooled, frost the top of one layer with frosting before placing the second layer on top; frost the sides and top generously.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (110g)
- Calories: 320
- Sugar: 30g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Feel free to substitute blueberries with raspberries or strawberries for a fruity twist. Ensure all dairy ingredients are at room temperature for better blending. Store leftovers in an airtight container in the fridge for up to three days.
