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Easy Blueberry Cake with Lemon

The Bright Food
This Easy Blueberry Cake with Lemon is a delightful treat that combines the sweetness of blueberries with a zesty lemon flavor, perfect for any occasion.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 400 kcal

Equipment

  • Mixing bowl
  • mixer
  • Cake pans
  • Wire rack
  • Saucepan

Ingredients
  

  • 1 ½ sticks sticks unsalted butter, softened (170g)
  • 2 cups cups white sugar (400g)
  • 3 large eggs room temperature
  • 3 cups cups cake flour (342g)
  • 2 teaspoons teaspoons baking powder (8g)
  • ½ teaspoon teaspoon baking soda (3g)
  • ½ teaspoon teaspoon salt (3g)
  • 1 cup cup sour cream (227g)
  • 1 ½ cups cups blueberries, pureed and cooked down to ¾ cup (181g)
  • ¼ cup cup vegetable oil (54g)
  • pink coloring gel (optional)
  • ½ cup cup whole blueberries (66g)

For the Lemon Cream Cheese Buttercream

  • 3 sticks sticks unsalted butter, slightly softened (339g)
  • 8 oz oz cream cheese, softened (226g)
  • ¼ cup cup lemon juice (57g)
  • Zest of 1 lemon
  • 7 ½ cups cups powdered sugar (863g)
  • milk (optional, for thinning)

Instructions
 

  • Prepare the blueberries by cooking pureed blueberries with water until reduced to ¾ cup and cool before using.
  • Preheat the oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
  • Whisk together flour, baking powder, baking soda, and salt in a medium bowl and set aside.
  • Mix sour cream, blueberry puree, and oil in another bowl and set aside.
  • Beat the butter until smooth, gradually add sugar, and mix until light and fluffy.
  • Add eggs one at a time, mixing until fully incorporated.
  • Alternately add the flour mixture and sour cream mixture, starting and ending with the flour mixture.
  • If using, add pink coloring gel and mix until smooth without overmixing.
  • Gently fold in whole blueberries.
  • Bake for 22 to 25 minutes, or until a toothpick comes out clean, then cool in pans for 5 to 10 minutes before transferring to a wire rack.
  • For the frosting, mix softened butter until smooth, add cream cheese, then gradually add powdered sugar, lemon juice, and zest.

Notes

Blueberry reduction can be made in advance and refrigerated. If frosting becomes too soft, chill it for 10-15 minutes to firm up. The cake layers may require a thicker frosting application due to their dark color. Optional pink coloring gel enhances the cake's color.
Keyword blueberry, cake, easy, lemon