Cake 26: Blueberry Cake with Lemon Cream Cheese Frosting

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I saw giant, delicious-looking blueberries at Trader Joe’s this weekend and they looked so fabulous and the price was right so I decided I’d make this week’s cake a blueberry cake recipe. It’s simple, straightforward and delicious. So this is a simple blueberry cake that is great on its own, but I doubled the recipe to make two layers and a lemon curd filling with a lemon cream cheese frosting. I have a long way to go before I’m any good at frosting cakes (even after my cake decorating class) but it was great practice.

Blueberry Cake Recipe Ingredients

  • 1/2 cup butter, softened at room temperature
  • 1/2 cup sugar, plus extra to coat blueberries
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 eggs, separated into yolks and whites
  • 1 1/2 cups flour, plus 1 tablespoon additional
  • 1 teaspoon baking powder
  • 1/3 cup milk
  • 1/4 cup sugar
  • 1 1/2 cups fresh blueberries

Blueberry Cake Recipe Directions

Preheat your oven to 350 degrees and prepare an 8- or 9-inch pan. I used my 9″ round pans this week. In a large mixing bowl, blend the softened butter, and the first half-cup of sugar until light and fluffy. Add the salt and vanilla. Then add the egg yolks one at a time and beat until the mixture is creamy. In a separate bowl, combine the first cup and a half of flour and baking powder. Alternate mixing that and the milk into the batter. In a separate bowl, coat the washed fresh blueberries with the one tablespoon of flour. Fold into the batter. In a separate, very clean bowl with very clean mixers, beat the egg whites until soft peaks form. Add the next 1/4 cup of sugar, about a tablespoon at a time, and beat until you get stiff peaks. Fold into the blueberry cake batter with a spatula. Pour the blueberry cake batter into your prepared pan and bake for about 45 minutes, or until your cake tester inserted in the center comes out clean, and the cake springs back when gently pressed.

Lemon Curd Filling Recipe Ingredients

  • 3 eggs
  • 1/3 cup fresh-squeezed lemon juice
  • 1 tablespoon fresh lemon zest
  • 3/4 cup white sugar
  • 1/2 cup unsalted butter, softened to room temperature

Lemon Curd Filling Recipe Directoins

Whisk the eggs, sugar and lemon juice together in a stainless steel bowl double boiler with simmering water. Stir constantly until the lemon curd mixture thickens (about 10 minutes). Remove the lemon curd mixture from the heat and press through a fine mesh strainer to get rid of lumps. Whisk the softened butter into the lemon curd mixture until it’s completely melted, then add the lemon zest. Cover and refrigerate immediately until you need it. Cook and chill longer to get a thicker lemon curd.

Lemon Cream Cheese Frosting Recipe Ingredients

  • 8 ounces of cream cheese, softened at room temperature
  • 1/4 cup butter
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar

Lemon Cream Cheese Frosting Recipe Directions

Beat the cream cheese and butter together in the kitchen mixer. Add the powdered sugar in 2 or 3 additions. Blend in the vanilla and lemon juice. Add more lemon juice in small increments as needed to get a more spreadable texture if you need to. This makes enough lemon cream cheese frosting to ice a two-layer cake if the layers are about 1.5″ to 2″ tall.

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Heather is an advertising professional in Kansas City. She is a vegetarian food-lover who finds joy in cooking, baking and finding new restaurants in new cities. She leads a pack of animals, including her beagle Ford, her shepherd-collie-retriever mix, Otto, and cat, Ahab.

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9 Replies to “Cake 26: Blueberry Cake with Lemon Cream Cheese Frosting”

  1. Looks so beautiful!! The white white white frosting and the blue blue blueberries…GORGEOUS!!!

  2. I’m currently sipping a hot latte and how much better it would be if I had a piece of this beautiful cake made by my beautiful daughter-in-law! Hmmmm….maybe I can convince your mom phyz to bake one of your cakes tonight!!

  3. I made this cake today with the cream cheese icing – never made the filling as I only made one cake – & it was delicious. My husband loved it. Will definitely be making again. Thanks for a great recipe.

  4. This is the most succulent cake that I have had in years! The flavor bursts in your mouth with a nice little zest of lemon. I have been craving blueberries lately for some strange reason & when I saw the op to grab this cake up and sample the flavor, there was no question! Fabulous recipe & I recommend anyone to try this one. I’m thinking this will be the perfect project for my Man on my 26th birthday 🙂

  5. AMAZING! I made this cake and put lemon flavored marshmallow fondant over it for my friend’s birthday and she LOVED it. Thanks soooooooooooo much 🙂

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