Blueberry Cake Topped with Lemon Cream Cheese Frosting
Discover the perfect balance of tart lemon and sweet blueberries with this moist blueberry layer cake and creamy buttercream topping.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipesbyclare.com.
Cooking tools:
- Blender
- Kitchen scale
- Stand mixer
- Cake pan
- Cooling rack
- Sifter
- Toothpick
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Fork
- Spatula
- Measuring cup
- Chef's knife
- Refrigerator
- Plastic wrap
Ingredients
- 170g unsalted butter, softened
- 400g white sugar
- 3 large eggs, room temperature
- 342g cake flour
- 8g baking powder
- 3g baking soda
- 3g salt
- 227g sour cream
- 198g blueberries, pureed and reduced to 181g (cooked with 60ml water)
- 54g vegetable oil (e.g. canola oil)
- Optional: pink coloring gel for enhancing blueberry color
- 66g whole blueberries, folded into the batter
- 339g unsalted butter, slightly softened
- 226g cream cheese (brick, softened)
- 57g lemon juice (adjust as needed)
- Zest of 1 lemon
- 863g powdered sugar, sifted and measured
- Optional: milk, to thin consistency if necessary
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