Fluffy, moist and delicious layer cake with juicy blueberries and sour cream white chocolate frosting: this is the ultimate homemade delight!
This recipe is so good and you can make it too for your celebration!
About the recipe
Amongst all types of cakes the ones with fruits in the layers are naturally moist and juicy. That's why I know you will love its blueberry layers!
The delicious cream cheese frosting with white chocolate, on the other hand, will make every bite melt in your mouth!
You can prepare easily from scratch this blueberry layer cake. read on to learn the simple steps!
Ingredients for the layers
You need simple and easy to find ingredients. The layers are made without buttermilk, with plain yogurt instead:
- Eggs
- Butter
- All-purpose flour
- Sugar
- Plain Yogurt
- Lemon Zest - optional
- Baking Soda + Baking Powder
- Fresh blueberries
Ingredients for the frosting
- cream cheese
- white chocolate
- sour cream
- icing sugar
It is a cream cheese frosting without butter and you may even skip the icing sugar!
You can find another version of the white chocolate frosting in the recipe Strawberry Cake with Cream Cheese Frosting
👉The complete ingredient list with the quantities is below the post. I have listed them here just for general understanding.
Накратко за приготвянето
- To make the layers of this cake, start by beating the butter and the sugar first. You need to create a fluffy texture.
- Then gradually add the wet ingredients, followed by the dry ones and the blueberries at the end.
- Bake the layers in two 7 inch/ 18 cm pans for about 30 minutes at 350º F/ 180º C. Let them cool until room temperature before assembling.
- To make the frosting, whip the cream cheese with the powdered sugar and the sour cream. Gradually add the melted chocolate and continue whipping with the mixer until fluffy and creamy.
- Assembling this cake is so easy: you don't even need to cut the layers. Just sandwich them with frosting and spread the rest all around the cake!
Полезни съвети
- For this recipe it is important the eggs to be at room temperature, same as the butter. Otherwise they might stiffen the butter when added and that will make it more difficult to combine the ingredients. Ultimately it might result in dry cake layers.
- Make sure you wash and dry very well the blueberries before adding them to the batter. Coating them with flour is optional, as long as they are whole and crisp. Any additional moisture might reflect negatively on the batter quality.
- Remove the cream cheese and the sour cream from the fridge at least 30 minutes before you start making the frosting. Otherwise if they are cold, the melted chocolate make harden right away when added to the frosting and this will result in a grainy texture.
Съвети за сухранение
This cake keeps 3-4 days in the fridge covered with plastic wrap or in an airtight container.
You can freeze it portioned into freezer containers.
You can make ahead the layers up to three months in advance. After they have cooled, wrap them well in plastic wrap and place them in the freezer. Thaw in the fridge or at room temperature.
I am sure you will love this recipe if you try it!
Below you will find a few more blueberry desserts that you may like:
- Blueberry Lemon Madeleines
- Simple No Bake Blueberry Cheesecake
- Honey Lemon Panna Cotta with Blueberry Jam
- Blueberry, Lemon and Basil Cake
The first version of the recipe was published in 2015 and was initially adapted by Baker by Nature. In April 2022 I updated it as per my actual preferences and the current version has little to do with the original inspirational recipe.
📝 Recipe
Blueberry Lemon Cake
Ingredients
For the layers:
- 2 eggs
- ½ cup / 113 g butter, soft
- 1 ⅓ cup / 160 g all-purpose flour
- 1 cup / 200 g caster sugar
- ⅔ cup / 160 g plain yogurt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ⅓ teaspoon salt
- zest of 1 lemon
- 2 teaspoon vanilla extract
- ⅔ cup / 125 g fresh blueberries
For the frosting:
- 10,5 oz/ 300 g cream cheese
- 4,2 oz / 120 g white chocolate, melted
- ⅞ cup / 200 g sour cream
- 1-2 tablespoon icing sugar, optional, see notes
For decoration:
- ½ cup/ 80 g fresh blueberries
- Lemon zest
Instructions
Layers:
- Preheat the oven to 350º F/ 180º C. Line two 7 inch/ 18 cm baking tins with circles of parchment paper.
- In a bowl combine the flour, baking powder, baking soda and salt. Mix well to combine.
- Place the butter and sugar in a large mixing bowl. Beat them with the paddle attachment of a stand mixer or alternatively with a hand mixer for 2-3 minutes, until light and fluffy.
- Add the lemon zest, vanilla and the eggs, one by one. Continue beating until all ingredients are well incorporated.
- Add the yogurt and beat again for few seconds until combined.
- Gradually add the dry ingredients. Fold them gently with a rubber spatula or with the paddle attachment of the stand mixer at a low speed.
- At the end fold the blueberries into the batter, washed and dried in advance. Mix very carefully, to avoid breaking them.
- Divide the batter between the two pans.
- Bake for about 20 minutes or until a toothpick inserted in the centre comes out clean (if you see blueberry juice on the tester, test in a different place).
- Let the layers cool completely before assembling the cake.
Frosting:
- In a large mixing bowl beat the cream cheese and the sour cream with the icing sugar (if using) until fluffy.
- Gradually add the white chocolate (make sure it is not very hot). Beat with the mixer until smooth and creamy.
To assemble:
- Place one cake layer on a serving plate and cover with ⅓ of the frosting. Place the second layer on top.
- Spread the remaining frosting all around the cake. Let the cake sit in the fridge about 4-6 hours before serving.
- Decorate with blueberries and lemon zest.
Notes
- Make sure you take the cream cheese and the sour cream from the fridge at least 30 minutes before starting to prepare the frosting. Same applies to the eggs for the layers. Butter should be very soft.
- This frosting will not be very sweet without the sugar. However both together with the layers they have a mild and balanced taste. But if you prefer sweeter desserts, you should probably add the icing sugar.
- Store the cake for 3-4 days covered in the fridge.
Ани says
Здравейте!
Мога ли да изпека сместа в една по-голям форма и после да го разрежа на две?
Daniela Lambova says
Здравейте, принципно можете, особено ако формата ви е по-широка. При същия размер форма като в оригинала (18 см) печенето ще е по-бавно.
Яна says
Здравейте! Миналата година правих тази торта за рождения ден на дъщеря ми и стана страхотна, всички питаха от къде съм я купила ;сега отново я правя 🙂
Вече съм замразила блатовете и тези дни трябва да направя крема и да я сглобя. Исках да ви попитам - тъй като дъщеря ми не си пада много по боровинките вече, но е на вълна малини, дали може да сложа пресни малини в крема? Ако смятате , че е подходящо, според вас колко грама? Увеличиха дозата тази година, за да има повече и съм направила блатовере 23 см. Крема също ще увелича с 1/2.
Daniela Lambova says
Здравейте, Яна, Можете да сложите пресни малини вместо боровинки, в същия грамаж (тоест +1/2 доза във вашия случай). Само гледайте да са по-здрави и твърди, за да не разводнят/ оцветят потенциално крема при разбъркване. Дано да ви хареса и в тази версия 🙂
Яна says
Здравейте, дали бих могла да ползвам замразени малини вместо боровинки? Дъщеря ми е голям фен на малините, но в момента не намирам пресни.
Daniela Lambova says
Здравейте, Яна, не съм пробвала точно тази торта със замразени плодове, но принципно не би трябвало да има проблем.
Десислава Петрова says
Здравейте ! Бих искала да попитам възможно ли е с тези съставки да направя блатовете три вместо на два?
Daniela Lambova says
Здравейте, не би трябвало да е проблем да изпечете 3 блата от това количество при диаметър на формата 18 см. Но избягвайте да ги печете един по един, защото набухвателят за третия блат може да изветрее и да не се надигне. Също времето за печене ще е по-кратко. При по-голяма форма вече е желателно да увеличите количеството на продуктите с поне 50%, за да постигнете 3 блата.
Марина says
Уникална, лека, вкусна и лесна за приготвяне торта!
Daniela Lambova says
Благодаря!