Description

This Blueberry Cake with Lemon Frosting is a light, fluffy, and beautifully tangy dessert layered with juicy blueberries and a luscious lemon cream cheese frosting. Perfect for celebrations or afternoon tea, it’s a show-stopping cake that’s both refreshing and indulgent.

Ingredients

2 cups Plain flour (all-purpose)

2½ tsp Baking powder

¼ tsp Salt

4 Large eggs, at room temperature

1½ cups Caster (superfine) sugar

115 g (½ cup) Unsalted butter, melted and hot

1 cup Sour cream, full-fat, at room temperature

3 tsp Vanilla extract

3 tsp Vegetable or canola oil

3 tsp Lemon zest

Blueberries:

375 g (2½ cups) Blueberries

2 tsp Flour

Lemon Cream Cheese Frosting:

225 g Unsalted butter, at room temperature

250 g Cream cheese, brick style

4 cups Icing sugar (powdered sugar), sifted

1 tsp Vanilla extract

2 tbsp Lemon juice

Pinch of salt

For decoration (optional): Extra blueberries, lemon slices, edible flowers

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Instructions

Preheat oven to 180°C (160°C fan). Grease and line three 20 cm cake pans with baking paper.
Set aside one-third of the blueberries and toss the rest with 2 tsp flour to prevent sinking.
In a bowl, whisk together flour, baking powder, and salt. In another large bowl, beat eggs on high speed for 30 seconds. Gradually add sugar and continue beating for about 7 minutes until pale and thick.
Add the dry ingredients in three parts, gently mixing on low speed after each addition until just combined.
In a separate bowl, whisk sour cream, melted butter, oil, vanilla, and lemon zest. Add 1½ cups of the egg mixture into this to lighten it, then gently fold it back into the main batter.
Fold in the flour-coated blueberries and divide the batter evenly among the prepared pans. Scatter reserved blueberries on top.
Bake for about 25 minutes or until golden and a toothpick inserted in the center comes out clean. Cool in pans for 15 minutes, then transfer to a wire rack to cool completely.
To make the frosting: Beat butter until pale and creamy. Add cream cheese and beat until smooth. Gradually add icing sugar on low speed, then increase speed and beat for 2 minutes until fluffy. Add vanilla, lemon juice, and salt; mix until smooth.
Once cakes are completely cool, layer and frost with lemon cream cheese frosting. Decorate with blueberries, lemon slices, and edible flowers.

Notes

Swap half the blueberries for raspberries or blackberries for a mixed berry twist.

For a lighter flavor, use orange zest instead of lemon.

Add a layer of blueberry jam between cake layers for extra fruitiness.

Bake as a single sheet cake for a simpler presentation.

Coat blueberries with flour to prevent them from sinking in the batter.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baked
Cuisine: Western

Nutrition

Serving Size: 1 slice
Calories: 460
Sugar: 45 g
Sodium: 170 mg
Fat: 22 g
Saturated Fat: 13 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 60 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 105 mg