Blueberry Cake

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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

Preparation summary

1. To make the layers of this cake, start by beating the butter and the sugar first. You need to create a fluffy texture.
2. Then gradually add the wet ingredients, followed by the dry ones and the blueberries at the end.
3. 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.
4. 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.
5. 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!

Recipe tips

• 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.

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. 

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5 from 5 votes

Blueberry Lemon Cake

Course Dessert

Cuisine American

Servings: 10

Author: Daniela Lambova

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

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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. 

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