Simplified Blueberry Cake (Frosted)
This simplified blueberry cake recipe, adapted from a well-known baker, is moist, bursting with juicy blueberries, brightened with lemon, and finished with a dreamy cream cheese frosting. No fancy skills needed. Just a downright great cake.
Servings (change as needed): 8
Ingredients
Cake Batter
All ingredients should be at room temperature, Note 1
- 4 tablespoons butter (add a pinch of salt if using unsalted)
- ½ cup granulated white sugar
- ¼ cup brown sugar
- 2 tablespoons vegetable or canola oil
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 6 tablespoons milk or buttermilk, Note 2
- ¼ cup lemon juice (1 large or 2 small lemons)
- ¾ cup fresh blueberries (not frozen) + 1 ½ teaspoons flour
Cream Cheese Frosting
- 4 ounces cream cheese, full-fat brick, Note 3
- 5 tablespoons butter (add a pinch of salt if using unsalted)
- 2 cups confectioner sugar (powdered or icing sugar)
- ½ teaspoon pure vanilla extract
- 2 teaspoons cream or milk
- optional: zest of 1 lemon
Instructions
- HEAT OVEN to 350F/177C. Line a 9 x 5 inch loaf pan (23 x 13 cm) with parchment, leaving an overhang on the sides. Tip: crush the parchment into a small ball, flatten it out, then lay it in the pan and smooth it out. The parchment won't pop up. Note 4 for pan options.
- MAKE BATTER:- Beat butter and sugars in a large bowl with a mixer for 2 minutes until fluffy. Add eggs, vanilla, and oil; beat 2 more minutes until smooth.- In a separate bowl, mix flour, baking powder, baking soda (and salt if using unsalted butter). Add to wet mixture and beat on low just until combined. Beat in lemon juice and milk for a few seconds on low speed.- Pat blueberries dry, toss with 1½ tsp flour (to prevent sinking to bottom), and gently fold into batter with a rubber spatula. Don’t overmix.
- BAKE: Scoop batter into parchment-lined loaf pan. Bake for 52-56 minutes (start checking at 50 minutes). When cake tester or toothpick comes out clean, the cake is done. Remove from oven. Lift out cake with parchment and place on wire rack to cool (about 45 minutes). Place in fridge to speed up cooling.
- MAKE FROSTING: Beat cream cheese frosting ingredients in a mixing bowl, starting with a little less milk, until smooth and creamy, adding a few more drops of milk/cream if needed. Include the optional lemon zest if you like.
- FROST CAKE: Cut cooled cake in half horizontally to make two layers. Use the flattest side for the top for easier frosting. Add a layer of frosting on the bottom half. Put the second cake layer on top. Frost the top and sides. Decorate with fresh blueberries and a lemon twist or zest if you like.
Notes
- Ingredients not a room temperature? Here's a quick way to do that:
- Eggs: place in bowl of warm water for 5 minutes
- Butter: grate it or soften in microwave (don't melt it!)
- Milk and lemon juice: microwave for 5-8 seconds.
- Cream cheese: soften in microwave for 5-10 seconds.
- Buttermilk: Great for moisture (but not essential for this recipe). To make it, mix 2 tsps lemon just with the 6 tbsp milk or cream. Sit 5 min.
- Cream cheese to buy: Sally says to use full-fat brick cream cheese (it comes foil-wrapped), not whipped, spreadable or tub cream cheese. I found the full-fat Original Philadelphia cream cheese in a tub worked fine. Just start with less milk and add more at the end if needed.
- Substitutions:
- Butter: Use all oil for a moister cake (but less rich flavor)
- Sugar: Use all white sugar for a lighter, less rich cake, or all brown sugar for a denser cake with subtle molasses flavor.
- Flour: For a gluten-free version, use a 1:1 gluten-free flour (like Bob’s Red Mill).
- Blueberries: Replace with chopped fresh raspberries or blackberries (not frozen).
- Variations:
- Cream cheese frosting: For extra flavor and zing, add lemon zest from one lemon or replace some of the milk with lemon juice.
- Use different cake pans: You can use a standard Bundt pan and bake for 45-55 minutes. Or a 9 x 13 inch (23 x 33 cm), baked for ~35 minutes (this can also be cut in half and made into a square layer cake). Or cupcakes, baked for about 20-22 minutes (you will need much less icing, maybe half).
- Make-ahead:
- Day ahead: Bake cake layers and store, covered, at room temp. Refrigerate frosting a day ahead and bring to room temp before using (add a splash of milk if too thick).
- To freeze: Freeze frosted or unfrosted cake for up to two months in the freezer. Defrost in fridge. Cake is best served at room temperature, not cold.
- To store leftovers: Place in airtight container and store for up to 5 days in the fridge. Bring to room temp before serving.
Calories: 425kcal | Carbohydrates: 70g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 212mg | Potassium: 93mg | Fiber: 1g | Sugar: 51g | Vitamin A: 481IU | Vitamin C: 4mg | Calcium: 66mg | Iron: 1mg