This Blueberry Lemon Cake is an easy layer cake made with luscious lemon sour cream cake studded with fresh blueberries and topped with homemade cream cheese frosting. It is a decadent dessert perfect for any special occasion, birthday or holiday!
Lemon and Blueberry Cake
With spring knocking on the door, this Blueberry Lemon Cake is the perfect treat to celebrate with! I made this easy layer cake for my kid’s birthday, but it would also make a great dessert for Easter or any holiday during warmer months.
A luscious lemon sour cream cake is studded with fresh blueberries and layered with rich cream cheese frosting for a balance of amazing flavors in this homemade cake. It really doesn’t get much better than this when it comes to a sweet treat!
Fresh Fruit Cake Recipe
Cake with cream cheese frosting is such a decadent dessert that it pairs wonderfully with fresh fruit. The bright acidity of fresh fruit compliments the rich cake for a delicious bite of goodness.
Easy Layer Cake
The reason I made this as a layer cake is not only because I wanted it to be an impressive birthday cake, but also because the blueberries tend to sink to the bottom of the cake.
If I were to make this in a 9×13 pan, it would still taste great, but you’d end up with all the blueberries sunken to the bottom as opposed to studded throughout this nice layer cake.
Ultimately it only comes down to looks. The layer cake adds an extra 10 minutes to making the cake, but it has a much nicer presentation.
Can I use frozen blueberries?
This blueberry lemon layer cake calls for fresh blueberries but frozen blueberries are a perfectly good substitution.
You just need to be sure to toss the berries with the flour before adding them to the lemon cake mixture. This helps prevent them from bleeding throughout the cake and turning the entire cake purple.
How to make a blueberry lemon layer cake
WHAT YOU NEED TO MAKE A LAYER CAKE
- 3 (9 inch) round cake pans
- rotating cake stand and spatulas – The rotating cake stand isn’t an absolute must, but it does make frosting the cake much easier.
- parchment baking sheets – Not a must have, but it makes removing the cakes from the pan foolproof
Sour Cream Lemon Cake
The base of this cake is a luscious sour cream vanilla cake with added lemon zest for a bright pop of flavor. Prepare the cake batter by beating the butter and sugar in a large bowl until smooth. Add the egg, extracts, lemon zest, milk and sour cream and blend until smooth.
Add the dry ingredients to the bowl and beat slowly until well combined and only a few lumps remain. In a separate bowl, toss the blueberries with flour and add them to the cake batter. Gently fold them into the batter until just combined.
I prefer to use cake flour for cake recipes as it results in a lighter crumb. It is worth grabbing that extra flour for your pantry. If you don’t have cake flour, you can use all-purpose flour.
How to prevent cake from sticking in round pans
Prepare three 9″ round cake pans by coating them in butter. Scoop 1/4 c. flour into one of the pans and shake around the pan so all of the butter is coated in flour. Dump the excess flour into the next buttered pan and repeat until all pans are buttered and floured.
Alternatively, you can just spray your pans with non-stick spray and add a round parchment layer to the bottom of the pan. This will ensure the cake doesn’t stick to the pan anywhere and make it easy to remove the baked blueberry cake from the pan.
Add about 2 cups of cake batter to each prepared cake pan. Bake the cakes in the center racks of the oven at 350°F for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Allow the cakes to cool to room temperature.
To remove the cooled cakes from the pans, swipe a butterknife around the outside edges of the cake to loosen it from the pan. Use the tabs on the parchment to carefully remove the cakes. If you didn’t use parchment, place your hand over the top of the cake and gently invert it onto a parchment lined counter.
Assembling blueberry cake
If your cake layers are mounded in the center at all, use a large bread knife to careful cut the top off the center so they are flat. When I used a 9 inch round cake pan, they were nice and flat on top from the small amount of batter.
Spread a thin layer of plain frosting in the very center of your cake stand. Top with one layer of cake.
Spread a thick layer of frosting on the top of the first layer of cake by adding a big dollop to the top of the center of the cake and using your offset spatula to push the frosting out towards the edges.
Top with the another layer of cake. Continue the process until you have layered your three tiers of cake with frosting.
Decorating layer cakes
If you opt to decorate the cake in a clean crisp layer of frosting on the outside of the cake, I highly recommend this very affordable set of a rotating cake stand and spatulas. Having the right tools really does make all the difference.
Coat the outside of the layered cake with a thin layer of frosting for a crumb coat. Allow this to rest until the frosting has hardened a bit on the outside. A crumb coat helps keep all the crumbs from being spread into the final layer of frosting.
After the crumb coat has hardened, add the remaining frosting to the outside of the cake, spreading evenly over the sides and top.
Tips for decorating cake with cream cheese frosting
Unless you are a pro, unlike myself, you likely won’t have a perfectly smooth finished layer. That is perfectly acceptable! IF you are like me and it drives you a little nuts though, use a dry cotton cloth or paper towel with no texture and pat the dried frosting smooth. It really does help smooth out small imperfections.
If you don’t want the headache of trying to smooth frosting evenly over the cake, go for the rosette method! This is a full proof method that just about anyone can use to accomplish a beautifully finished cake.
Garnish your cake with slices of lemon and fresh blueberries for an easy finishing touch. Candied Lemons would be an extra special touch that are also delicious!
Blueberry Dessert Recipes
If you love the flavor of fresh blueberries in your dessert as much as I do, be sure to check out some more great desserts with blueberries!
- Blueberry Lemon Custard Bars – This recipe is incredibly easy with a Betty Crocker sugar cookie crust, simple custard and lots of juicy blueberries!
- Mini Blueberry Pies – If you love blueberry pie and want a beautiful way to serve it to guests, check out these adorable little pies.
- Lemon Berry Crisp – Enjoy a great mix of fresh berries in this easy crisp recipe topped with a dollop of homemade whipped cream.
- 1 cup salted butter
- 1 1/2 cup sugar
- 2 large eggs
- 3/4 cup sour cream
- 1 cup 2% milk
- 2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/3 cup lemon zest (1 large lemon)
- 2 1/2 c. cake flour or 2 1/4 c. all-purpose flour
- ½ teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 cups fresh or frozen blueberries (don't thaw if frozen)
- 2 Tablespoons all-purpose or cake flour
Cream Cheese Frosting
- 1 cup butter
- 8 oz. cream cheese
- 1 (32 ounce) bag powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Move both of your racks into the center of your oven. Preheat the oven to 350°.
In a large bowl, beat the butter and sugar until smooth. Add the egg, extracts, lemon zest, milk and sour cream and blend until smooth.
- Add the dry ingredients to the bowl and beat slowly just until well combined and only a few lumps remain.
- In a medium bowl, toss the blueberries with 2 Tablespoons flour. Gently fold the floured blueberries into the cake batter.
- Prepare three 9" round cake pans by coating them in butter. Scoop 1/4 c. flour into one of the pans and shake around the pan so all of the butter is coated in flour. Dump the excess flour into the next buttered pan and repeat until all pans are buttered and floured.
- Scoop 2 cups of batter into each of the floured pans.
- Place all of the pans in the oven and bake at 350° for 25-30 minutes, or until the edges are just lightly golden and a toothpick inserted in the center comes out clean.
- Allow cake to cool to room temperature.
- Meanwhile, in a large bowl, beat the butter and cream cheese until smooth and fluffy. Add the vanilla and almond extracts and mix until smooth.
- Add the powdered sugar 1-2 cups at a time, mixing well between each addition.
- Using a butter knife, cut around the edges of the cooled cakes to release the white cake from the pan.
- Place your hand over the cake and invert the pan.
- Very gently allow the cake to release from the pan into your hand. Do not try to rush the process or the cake will break. If it isn't coming free from the pan, use the butter knife to work around the edges of the pan pushing gently in towards the center to release the bottom edges and repeat the process.
- If the cake is mounded in the center, use a long bread knife to carefully cut the top off the center so they are flat.
- Spread a thin layer of plain buttercream in the very center of your cake stand. Top with one cake layer. Spread a thick layer of frosting over the first layer. Top with another layer of cake and repeat until the three layers are layered with frosting.
- Frost the outside of the cake with a thin layer of frosting for a crumb coat. Allow to set for 10 minutes.
- Finish the cake with an even thick layer of frosting. Top with optional lemon slices and blueberries.
- Serve and enjoy within 24 hours!
You will achieve a lighter cake crumb with cake flour
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 588Total Fat: 32gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 107mgSodium: 481mgCarbohydrates: 68gFiber: 1gSugar: 30gProtein: 7g
Provided nutrition data is only an estimate. If you are tracking these nutrients for medical purposes, please consult an outside, trusted source.