This homemade Blueberry Cake is a burst of fruity goodness in every bite. Made with blueberry puree and whole blueberries, each slice is moist, flavorful, and beautifully speckled with real berries. Frosted with a luscious Lemon Cream Cheese Buttercream, it’s a dessert that’s as refreshing as it is irresistible—perfect for spring, summer, or anytime you’re craving something bright and berry-filled!
🍋 Why Lemon + Blueberry is a Match Made in Heaven
This flavor combo is a total classic! The tangy lemon frosting balances the sweet blueberry cake layers beautifully. Our lemon cream cheese buttercream is a hybrid between classic buttercream and traditional cream cheese frosting—smooth, pipeable, and full of citrus zing.
Feel free to swap the frosting with other favorites like:
- Classic lemon cream cheese frosting
- Blueberry buttercream
- Vanilla buttercream
- Or even a simple whipped cream frosting!
🫐 Blueberry Cake Highlights
- Real blueberry puree + whole berries
- Soft, tender cake with just the right amount of sweetness
- A subtle touch of pink food coloring gives it a gorgeous purplish hue
- Sturdy enough for stacking and decorating, yet moist and tender
- Covered in a dreamy lemon frosting!
🧁 How to Make Blueberry Cake from Scratch
Step 1: Prepare the Blueberry Reduction
Start by cooking down your blueberries. Puree 1½ cups (198g) of fresh or thawed frozen blueberries, then simmer them with ¼ cup of water until reduced to ¾ cup (181g). This intensifies the flavor without adding too much liquid to the batter. Cool completely.
Step 2: Preheat and Prep
Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and line the bottoms with parchment paper.
Step 3: Mix Dry Ingredients
Whisk together:
- 3 cups cake flour (342g)
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Set aside.
Step 4: Combine Wet Ingredients
In another bowl, mix:
- 1 cup sour cream (227g)
- ¾ cup cooled blueberry reduction
- ¼ cup vegetable oil (54g)
Step 5: Cream Butter + Sugar
In a large bowl or stand mixer:
- Cream 1½ sticks unsalted butter (170g) until smooth.
- Add 2 cups sugar (400g) gradually and beat 3–5 minutes until fluffy.
- Mix in 3 eggs, one at a time.
Step 6: Alternate Mixing
Add the dry ingredients in 3 parts, alternating with the wet ingredients in 2 parts. Begin and end with dry. Mix just until combined.
Optional: Add a tiny bit of pink gel food coloring to brighten the blue tone of the batter.
Step 7: Fold in Blueberries
Gently fold in ½ cup whole blueberries (66g).
Step 8: Bake
Divide batter between pans and bake for 22–25 minutes or until a toothpick comes out clean. Let cool for 10 minutes, then turn out and cool completely before frosting.
🍋 Lemon Cream Cheese Buttercream
This frosting is tangy, creamy, and pipes beautifully!
Ingredients:
- 3 sticks unsalted butter (339g), slightly softened
- 8 oz cream cheese (226g), softened
- 7½ cups powdered sugar (863g), sifted
- ¼ cup lemon juice (57g)
- Zest of 1 lemon
Instructions:
- Beat butter until smooth.
- Add softened cream cheese in pieces and mix until incorporated.
- Gradually add powdered sugar, then lemon juice + zest.
- Mix just until smooth. If too soft, chill briefly before using.
Yields about 5 cups of frosting.
💡 Decorating Tips
- Apply a crumb coat and chill the cake before final decorating.
- Cream cheese frosting softens quickly, so chill the bowl or cake as needed.
- Add texture to the frosting with a spatula, then top with fresh blueberries, lemon wedges, and piped frosting stars (use tips like 6B or 21 for fun patterns).
💬 FAQs
Do I have to use food coloring?
No, but a touch of pink gel helps bring out a vibrant berry color instead of the natural greyish-purple from the cooked blueberries.
Can I use frozen blueberries?
Yes! Just thaw them first and drain excess liquid before pureeing or folding into the batter.
How do I store the cake?
Refrigerate the frosted cake in an airtight container for up to 3–4 days. Let it come to room temperature before serving.
📌 Final Thoughts
This Blueberry Cake with Lemon Cream Cheese Frosting is bursting with fresh fruit flavor and perfect for any celebration—or just because you want cake. Whether you’re baking it for a party, brunch, or summer dessert, it’s a guaranteed crowd-pleaser.