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.
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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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