Irresistible Blueberry Lemon Cake with Tangy Curd & Cream Cheese Frosting: A Zesty Delight
Prepare to be enchanted by this truly irresistible blueberry lemon cake, a masterpiece of flavors and textures. Each slice offers a soft, tender crumb bursting with vibrant lemon zest and juicy blueberries, creating a harmonious symphony of sweet and tangy notes. This show-stopping layer cake is generously filled with a luscious, tangy homemade blueberry curd and enveloped in a light, fluffy cream cheese frosting. The easy-to-make blueberry curd is the secret star, infusing every bite with intense blueberry flavor and an incredibly creamy richness. It’s the quintessential moist cake, meticulously crafted to deliver a delightful burst of lemon and blueberry in every single forkful, making it perfect for any celebration or a special treat.
If your heart desires more berry and lemon combinations, you simply must try our equally delightful lemon raspberry cake, featuring a vibrant raspberry curd filling that’s just as captivating.
🍋 Why You’ll Absolutely LOVE This Blueberry Lemon Cake Recipe
This blueberry lemon cake isn’t just another dessert; it’s an experience. Here’s why it’s destined to become your new favorite:
- Exquisite Blueberry Curd Filling: Our homemade blueberry curd is a game-changer. It’s incredibly creamy, offering a delightful tang that perfectly balances the sweetness of the cake. Each spoonful delivers an intense, concentrated lemon-blueberry flavor, all while being surprisingly easy to prepare. It provides a burst of fresh, vibrant fruitiness that elevates the entire cake.
- Dreamy Cream Cheese Frosting: The frosting is light as air, wonderfully creamy, and features a subtle tang from both cream cheese and fresh lemon juice. We add a touch of blueberry juice to give it a beautiful, natural pale blue hue, making the cake as visually appealing as it is delicious. This fluffy frosting complements the zesty cake and rich curd beautifully, tying all the flavors together.
- Perfectly Balanced Texture: From the first bite, you’ll notice the cake’s exquisite texture. The layers are incredibly soft, moist, and tender, practically melting in your mouth. These fluffy layers are dotted with juicy, bursting blueberries, which provide delightful little pops of fruit. Coupled with the luscious, smooth blueberry curd and the airy cream cheese frosting, every bite is a textural masterpiece that will leave you craving more.
📝 Key Ingredients for Your Perfect Blueberry Lemon Cake
Crafting this incredible blueberry lemon cake involves three distinct yet complementary components: the vibrant blueberry curd, the tender cake layers, and the silky cream cheese frosting. Each element plays a crucial role in achieving the cake’s sublime flavor and texture. For optimal results, we’ll delve into the specific ingredients for each part, along with essential tips for success.
Be sure to read through all the valuable tips below to guarantee a flawless baking experience!
Full detailed steps and exact ingredient measurements are provided in the recipe card further down.
Essential Blueberry Curd Ingredients
- Eggs: Three whole eggs are the sole thickener for our curd, eliminating the need for cornstarch or flour. This ensures an incredibly smooth, velvety, and rich consistency that melts in your mouth, allowing the pure fruit flavor to shine.
- Wild Blueberries: We highly recommend using fresh or frozen wild blueberries. Their smaller size and concentrated flavor yield a much more vibrant color and intense berry taste compared to larger, cultivated blueberries. Wild blueberries also contribute to a naturally thicker curd. If only regular blueberries are available, you might need a slightly larger quantity to achieve similar depth of flavor.
- Lemon: Fresh lemon juice is crucial for that invigorating pop of acidity, which brightens and balances the sweetness of the blueberries. Don’t forget to use the lemon zest for an added layer of aromatic, zesty lemon flavor that truly makes the curd sing.
- Butter: High-quality unsalted butter is incorporated at the end, not only contributing to the curd’s luxurious, ultra-creamy texture but also helping it set beautifully as it chills. It enriches the flavor, making it incredibly smooth and decadent.
For a delightful twist, consider filling this cake with our classic lemon curd for an extra citrusy kick, or perhaps a sweet and tangy raspberry curd. Alternatively, if you prefer a different blueberry experience, our blueberry birthday cake features a delicious blueberry pie-like filling that could also be adapted.
Perfect Cake Layer Ingredients
- Butter & Oil: This winning combination is key to achieving the perfect cake. Butter lends its rich, beloved flavor, while neutral-flavored oil (like vegetable oil) ensures the cake remains incredibly moist and tender for days, preventing it from drying out. You truly get the best of both worlds – flavor and lasting moisture.
- Buttermilk & Sour Cream: These dairy components are indispensable for adding exceptional moisture and a subtle, delightful tang to the cake layers. Their acidity reacts with the leavening agents, contributing to a lighter, more tender crumb and a complex flavor profile that beautifully complements the lemon.
- All-Purpose Flour: Accuracy in measuring flour is paramount for cake success. We strongly recommend weighing your flour for the most consistent results. If a scale isn’t available, gently spoon the flour into a measuring cup after stirring the bag, then level off the excess with the flat edge of a knife, taking care not to pack it down. Incorrect measurement can lead to a dense or dry cake.
- Lemons: The zest and juice from two whole, fresh lemons are incorporated directly into the cake batter. This ensures a bright, zesty aroma and a refreshing citrus flavor that permeates every bite, making the lemon presence truly stand out.
Luscious Blueberry Cream Cheese Frosting Ingredients
- Lemon Juice: A touch of freshly squeezed lemon juice is vital here. It cuts through the sweetness of the powdered sugar, adding a refreshing tang that brightens the frosting and prevents it from being overly rich. It also enhances the overall lemon-blueberry profile.
- Blueberries: To achieve that beautiful, delicate pale blue color and a subtle berry flavor without artificial dyes, we use the strained juice from thawed wild blueberries. This natural coloring makes the frosting visually stunning and adds to its fresh appeal.
- Butter: Unsalted, thoroughly softened butter forms the creamy foundation of our frosting. Ensuring it’s at room temperature is crucial for achieving a smooth, lump-free consistency when whipped.
- Cream Cheese: For the absolute best results and a stable, perfectly fluffy frosting that isn’t “gloopy,” it’s imperative to use full-fat, brick-style cream cheese, such as Philadelphia brand. Avoid low-fat or spreadable varieties, as they contain too much water and can lead to a runny, unmanageable frosting. If cream cheese isn’t to your taste, you can substitute it with an equal amount of softened unsalted butter for a classic buttercream.
👩🍳 How to Make This Exquisite Blueberry Lemon Cake: A Step-by-Step Guide
Creating this stunning blueberry lemon cake is a rewarding process. We’ll break it down into three manageable stages: preparing the blueberry curd, baking the moist cake layers, and finally, crafting and assembling with the creamy frosting.
Blueberry Curd Filling: Step-by-Step Perfection
Step 1: In a medium-sized saucepan, combine the granulated sugar, eggs, and a pinch of sea salt. Whisk these ingredients vigorously until the mixture is completely smooth and uniform. Next, add the fresh lemon juice and your chosen blueberries, whisking once more to ensure everything is well combined. Place the saucepan over medium-low heat. It’s crucial to whisk and stir frequently during this stage to prevent the eggs from scrambling and the bottom from burning. Continue to cook, stirring, until the mixture begins to simmer gently and thickens significantly, coating the back of a spoon. This process typically takes about 8-10 minutes, but focus on the visual cues of thickening.
Step 2: Once thickened, immediately strain the hot blueberry curd through a fine-mesh sieve directly into a heat-safe, non-metal bowl. Use a rubber spatula or the back of a spoon to firmly press down on the blueberries in the sieve, extracting as much vibrant juice and flavor as possible. Discard the blueberry skins and pulp. Add the cold, cubed butter to the hot curd and stir until it has completely melted and is fully incorporated, making the curd incredibly smooth and glossy. To prevent a skin from forming, cover the surface of the curd directly with a piece of parchment paper or plastic wrap. Refrigerate the curd for at least 2-3 hours, or until it is thoroughly chilled and has set into a thick, luscious consistency.
For more in-depth details and advanced tips on mastering blueberry curd, be sure to check out our dedicated recipe for homemade blueberry curd.
Moist Cake Layers: Step-by-Step Baking
Prep: Begin by preheating your oven to a precise 355°F (180°C). Prepare three eight-inch round baking pans by lightly greasing them with butter or oil, then line the bottoms of each pan with a round of parchment paper. This ensures easy release of your perfectly baked cake layers.
Step 1: In a large mixing bowl or the bowl of a stand mixer, combine the finely grated lemon zest, granulated sugar, and a pinch of sea salt. Using your fingertips, gently rub the lemon zest into the sugar. This crucial step helps to release the aromatic oils from the zest, infusing the sugar with intense lemon fragrance and flavor. Continue rubbing until the sugar looks slightly yellow, feels fragrant, and is moist to the touch.
Step 2: To the lemon-infused sugar mixture, add the softened unsalted butter and neutral vegetable oil. Using an electric mixer (either a stand mixer with a paddle attachment or a hand mixer), beat the mixture on medium-high speed. Continue beating for about 3-5 minutes, or until the mixture becomes wonderfully creamy, lightened in color, and visibly fluffy. Scrape down the sides of the bowl periodically to ensure even mixing.
Step 3: Incorporate the large eggs one by one, beating thoroughly after each addition until fully combined. This emulsifies the batter and adds air. Next, add the pure vanilla extract, fresh lemon juice, and room-temperature sour cream. Beat on low speed just until these wet ingredients are fully combined, being careful not to overmix at this stage.
Step 4: Sift half of the all-purpose flour, along with all of the baking soda and baking powder, directly into the same bowl. Using a rubber spatula, gently fold the dry ingredients into the wet mixture until just combined, ensuring no dry streaks of flour remain. Avoid overmixing, as this can develop gluten and lead to a tough cake. Pour in the buttermilk and fold it in until almost incorporated. Finally, sift in the remaining half of the flour and gently fold until it is just fully incorporated into the batter. Again, light handling is key for a tender cake.
Step 5: In a separate, small bowl, combine the frozen wild blueberries with 1 tablespoon of all-purpose flour. Gently toss them together until the blueberries are lightly coated in flour. This simple trick helps prevent the blueberries from sinking to the bottom of the cake layers during baking, ensuring even distribution throughout the cake. Carefully add the floured blueberries into the cake batter, but try to leave behind any excess clumps of flour in the bowl.
Step 6: With a rubber spatula, gently fold the blueberries into the cake batter until they are just evenly distributed. Be careful not to crush the blueberries or overmix the batter. Divide the finished batter evenly among the three prepared eight-inch baking pans. Use a kitchen scale for precise division, if possible, to ensure uniform layers. Gently smooth the tops with your spatula.
Step 7: Transfer the filled baking pans to your preheated oven. Bake for approximately 20 to 25 minutes. The cake layers are done when a wooden toothpick inserted into the very center of a cake comes out clean or with only a few moist crumbs attached. Avoid overbaking, as this can lead to dry cake layers.
Step 8: Once baked, remove the cake layers from the oven and allow them to cool in their pans on a wire rack for about 10 minutes. This initial cooling helps them firm up slightly. After 10 minutes, carefully run a thin spatula or knife along the inner edge of each pan, then invert the cakes onto the wire rack to finish cooling completely. Ensure they are entirely cool before frosting to prevent the frosting from melting.
Cream Cheese Frosting & Cake Assembly: Step-by-Step
Step 1: In a large mixing bowl or the bowl of your stand mixer fitted with the paddle attachment, add the thoroughly softened unsalted butter. Beat the butter on medium-high speed until it becomes incredibly light, pale, and fluffy, which usually takes about 5-7 minutes. Make sure to scrape down the sides and bottom of the bowl frequently to ensure even aeration. Gradually add the sea salt and 4 cups of powdered sugar, half a cup at a time, beating well after each addition until fully combined. Continue beating for another few minutes until the mixture is exceptionally light and fluffy, resembling whipped cream.
Step 2: Add the softened full-fat brick-style cream cheese, a piece at a time, to the butter and sugar mixture. Beat on low to medium speed until the cream cheese is fully incorporated and the frosting is smooth and fluffy. Be careful not to overbeat the cream cheese, as this can make the frosting runny or “gloopy.” Beat just until smooth and combined.
Step 3: If using, gently thaw a small amount of wild blueberries, then strain them to collect the vibrant juice. Add this blueberry juice to the frosting, along with 1-2 tablespoons of fresh lemon juice. Beat again until thoroughly combined and the frosting takes on a beautiful pale blue hue. Taste the frosting and adjust the lemon juice to your preference – add a little more if you desire extra tang. If the frosting feels too thin, gradually add more powdered sugar (up to an additional cup) and beat until it reaches the desired consistency. Finally, use a rubber spatula to gently fold the frosting by hand for a minute or two; this helps to remove any large air bubbles, resulting in a super smooth finish.
Step 4: To begin assembly, smear a small dollop of frosting onto your serving plate or cake stand to act as an anchor. Place the first cooled cake layer, bottom side down, onto the frosted spot. Spread a very thin, even layer of cream cheese frosting over the top of this cake layer. Using a piping bag fitted with a round tip (or simply a Ziploc bag with the corner snipped off), pipe a tall, thick border (approximately 1 inch high) of frosting around the outer edge of the cake layer. This “dam” will contain your delicious filling. Carefully spoon about ¼ cup of the chilled blueberry curd into the center of the frosting border, spreading it evenly. Place the second cake layer on top and repeat the frosting border and curd filling process. For the final layer, place the third cake layer bottom side up for a flat, even top. To help stabilize the cake and prevent the filling from oozing out during the final frosting, transfer the assembled cake to the freezer for about 10-15 minutes.
Step 5: After the quick chill, remove the cake from the freezer. Generously spread the remaining cream cheese frosting all over the top and sides of the cake, using an offset spatula to smooth it down for a polished finish. You can opt for a “naked” look with minimal frosting or fully coat the cake as desired. If you have extra frosting, pipe a decorative border around the top edge of the cake for an elegant touch.
Step 6: For a final flourish, fill the center of the piped frosting border on top of the cake with a fresh layer of blueberry curd. Decorate around the curd with fresh lemon wedges, a few extra fresh blueberries, or even some edible flowers for a truly stunning presentation. Allow the cake to come to room temperature for about 30-60 minutes before slicing and serving. This allows the frosting to soften slightly and the flavors to fully meld, enhancing the overall experience.
✔️ Expert Cake Decorating Tips for Success
- Mind Your Filling Amount: When adding the blueberry curd, be mindful not to overfill each layer. Excess filling can cause it to seep out the sides when the cake is stacked and frosted. You will likely have some curd leftover, which is perfect for serving alongside individual slices of cake or enjoying on its own.
- Frosting Coverage Control: This recipe provides ample frosting to completely cover the cake, allowing for a smooth and generous coating. However, if you prefer a more rustic or “naked” cake look, you can use less frosting on the sides, allowing some of the cake layers to peek through. Adjust to your aesthetic preference!
- Serving and Storage Temperature: While this cake tastes best served at room temperature (allowing the flavors to shine and the frosting to soften to its ideal texture), it must be stored in the refrigerator due to the cream cheese in the frosting. Remove it from the fridge about 30-60 minutes before serving.
- Achieving Clean Slices: For perfectly neat, clean slices that impress, cut the cake while it’s still chilled from the refrigerator. Between each cut, wipe your knife clean with a hot, damp cloth. This prevents frosting from dragging and ensures every slice looks as good as it tastes.
🥄 Make Ahead and Storage Tips for Your Blueberry Lemon Cake
Thoughtful preparation can make serving this impressive blueberry lemon cake a breeze. Here’s how to manage your time and ensure maximum freshness:
This entire blueberry lemon cake can be fully made and assembled up to a day in advance of when you plan to serve it. For optimal freshness and to protect it from absorbing fridge odors, store the cake in the refrigerator within a dedicated cake container. As mentioned, the cake needs to be refrigerated due to the cream cheese frosting, but remember to let it come to room temperature for about 30-60 minutes before serving for the best flavor and texture. Any leftovers will maintain their deliciousness when stored in an airtight container in the fridge for up to three days.
The delightful blueberry curd is a fantastic component to prepare ahead of time. You can make it up to a few days in advance and store it in an airtight container or jar in the refrigerator. If you find yourself with extra curd, it freezes beautifully! Simply transfer it to a freezer-safe bag or container, and it will keep well in the freezer for up to 3 months. Thaw it in the refrigerator overnight before use.
Even the cake layers can be baked a day ahead to streamline your assembly process. Once completely cooled, wrap each cake layer individually and tightly in plastic food wrap to prevent them from drying out. Store them at room temperature overnight, or for longer storage (up to 2 months), wrap them tightly and freeze.
✔️ Why Blueberry Curd Makes the Best Cake Filling
Blueberry curd is truly an exceptional choice for a cake filling, elevating any dessert it graces. Its appeal lies in its distinct qualities: it’s wonderfully thick, exquisitely creamy, and absolutely bursting with a bright, tangy blueberry flavor that tastes incredibly fresh. Think of it as the beloved lemon curd, but with a delightful twist of succulent blueberries! The use of eggs and butter as natural thickeners gives it a luxurious, luscious consistency that holds its shape beautifully while still being incredibly smooth and melt-in-your-mouth. Plus, its homemade preparation is surprisingly straightforward, making it an accessible indulgence. Once you try it, you’ll find it utterly irresistible and want to incorporate this versatile curd into everything from toast to tarts!
However, if blueberry curd isn’t quite what you’re looking for, or if you simply want to explore other options for this blueberry lemon cake, there are fantastic alternatives. You could opt for the delicious, more pie-like blueberry filling found in our blueberry birthday cake recipe. This filling offers a different texture and sweet profile that complements the lemon cake beautifully. Alternatively, for those who crave an even stronger citrus presence, using pre-made or homemade lemon curd will provide a wonderfully zesty and tangy contrast to the blueberries in the cake layers.
❔ Why Should You Use Both Butter and Oil in Your Cake Batter?
The secret to an incredibly moist, flavorful, and tender cake often lies in the strategic combination of both butter and oil. Each fat brings unique qualities to the table, and when used together, they create a superior texture and taste that truly delivers the “best of both worlds.”
Butter is prized for its unparalleled flavor. It imparts a rich, creamy, and undeniably delicious taste that is hard to replicate. However, cakes made solely with butter can sometimes be less moist and tend to dry out more quickly because butter is a solid fat with less moisture content than oil. This is where oil comes in. Neutral-flavored oils, like vegetable oil, contribute significant moisture to the cake, ensuring it remains soft, tender, and beautifully moist for days after baking. Unlike butter, oil is liquid at room temperature and stays liquid within the cake’s structure, preventing it from drying out as quickly.
By combining both butter and oil in this blueberry lemon cake recipe, you get the distinct, buttery flavor that everyone loves, coupled with the incredible moisture and tenderness that only oil can provide. The result is a cake that is rich in taste, exceptionally soft, and stays fresh longer. If you haven’t experimented with this combination before, we highly encourage you to try this recipe and experience the difference!
For another delightful example of this winning fat combination, check out our popular biscoff cake recipe, which also leverages the benefits of both butter and oil for an unforgettable texture.
📖 Recipe FAQs for Blueberry Lemon Cake
Yes, absolutely! If you prefer a simpler cake or just aren’t a fan of curd, you can simply fill the cake layers with additional cream cheese frosting instead of the blueberry curd. The cake will still be delicious and moist.
Certainly! This cake is wonderfully versatile. You can make our gooey blueberry filling for a more rustic, fruit-pie-like center, or opt for a zesty lemon curd if you want to double down on the lemon flavor. Raspberry curd also makes a fantastic alternative.
Yes, you can easily adapt this recipe for a sheet cake. Simply bake the entire batter in a greased and parchment-lined 9″ by 12″ (or similar size) baking pan. You will need to adjust the baking time; it might take longer than individual layers. The cake is ready when a toothpick inserted into the center comes out mostly clean with just a few moist crumbs attached. Once cooled, frost the entire sheet cake with the cream cheese frosting, then pipe a decorative border around the edge and fill the middle with the luscious blueberry curd.
To prevent any delicious filling from leaking out, there are two key steps. First, ensure you don’t add too much filling to each layer. Second, and most importantly, make sure you pipe very tall and thick frosting borders (a “dam”) around the outer edge of each cake layer before adding the curd. Once the cake layers are stacked and filled, pop the entire cake into the freezer for about 10-15 minutes. This quick chill will firm up those frosting borders, creating a strong barrier that will hold the filling securely in place when you apply the final layer of frosting to the sides of the cake.
Gloopy or runny cream cheese frosting often occurs from overbeating the cream cheese or if the cream cheese was too warm. To fix it, simply place the frosting in the fridge for 10-15 minutes to allow it to firm up slightly. Then, beat it again, and if needed, gradually add more powdered sugar (a quarter cup at a time) until it reaches the desired firm consistency. A few drops of lemon juice can help balance any extra sweetness from the added sugar, but be careful not to add too much, or it might make the frosting gloopy again.
If your cream cheese frosting appears grainy or looks “split,” it often means that one or more of your ingredients, especially the cream cheese, was too cold when mixed. The fats and liquids haven’t emulsified properly. To remedy this, gently warm the frosting. You can place the bowl near a hot oven or let it sit at room temperature for about 10-15 minutes. Then, beat it again until it becomes smooth and re-emulsified. Patience is key here!
🍰 More Delightful Blueberry & Lemon Recipes to Explore
If you’ve fallen in love with the bright flavors of this blueberry lemon cake, you’ll be thrilled to discover more of our beloved recipes that celebrate this fantastic flavor combination and other berry-infused treats:
- Blueberry Lemon Brownies
- Lemon Raspberry Cake
- Blueberry Birthday Cake
- Blueberry Cheesecake Cookies
Did you bring this recipe to life in your kitchen? We’d absolutely love to hear about your experience! Please take a moment to rate this recipe and share your thoughts in the comments section below. Don’t forget to share your beautiful creation on Instagram and tag @flouringkitchen. Follow us on Pinterest for endless recipe ideas and inspiration!
📖 Recipe
Blueberry Lemon Cake
MaryEquipment
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3 eight inch round baking pans
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electric mixer
Ingredients
Blueberry Curd
- ⅓ cup granulated sugar
- 3 large eggs
- ⅛ teaspoon sea salt
- ¼ cup lemon juice freshly squeezed
- 1 cup frozen wild blueberries if using regular blueberries, use 1 ¼ cups
- ¼ cup unsalted butter cold and cubed
Cake Layers
- 2 lemons zested
- 1 ¼ cup granulated sugar
- ½ cup unsalted butter softened
- ½ cup vegetable oil
- ⅛ teaspoon sea salt
- 4 large eggs room temperature
- ½ cup sour cream room temperature
- 1 teaspoon pure vanilla extract
- ¼ cup lemon juice freshly squeezed from about 2 lemons (use the zested lemons)
- 3 ⅓ cup all purpose flour 400g
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¾ cup buttermilk
- 1 ½ cups frozen wild blueberries do not thaw
- 1 tablespoon all purpose flour
Cream Cheese Frosting
- 1 ¼ cup unsalted butter softened
- ⅛ teaspoon sea salt
- 4-5 cups powdered sugar
- 4 oz cream cheese full fat brick style, softened for 10 minutes at room temperature
- ⅓ cup frozen wild blueberries thawed
- 1-2 tablespoons lemon juice freshly squeezed
Instructions
Blueberry Curd
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In a medium saucepan, combine sugar, eggs, and salt, and whisk until smooth. Add lemon juice and blueberries, whisk to combine. Heat on medium low heat, whisking and stirring frequently to prevent burning. Cook until simmering and thickened.⅓ cup granulated sugar, 3 large eggs, ⅛ teaspoon sea salt, ¼ cup lemon juice, 1 cup frozen wild blueberries
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Strain the blueberry curd through a sieve into a heat safe non-metal bowl, mashing the blueberries to release all the juice. Remove the juice and skins. Add butter, stir to melt. Cover with a piece of parchment paper or plastic wrap placed directly on the surface. Refrigerate until chilled and thickened.¼ cup unsalted butter
Cake Layers
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Preheat the oven to 355°F (180°C). Grease three eight inch baking pans with a bit of butter or oil, and line the bottoms with rounds of parchment paper.
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In a large bowl or stand mixer, combine grated lemon zest, sugar, and salt. Rub the mixture with your fingers until yellow, fragrant, and moistened.2 lemons, 1 ¼ cup granulated sugar, ⅛ teaspoon sea salt
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Add butter and oil, and beat with an electric mixer until creamy and lightened in color.½ cup unsalted butter, ½ cup vegetable oil
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Add eggs, one by one, beating well in between each addition. Add vanilla, lemon juice, and sour cream, beat to combine.4 large eggs, ½ cup sour cream, 1 teaspoon pure vanilla extract, ¼ cup lemon juice
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Sift half of the flour and all of the baking soda, and baking powder right into the same bowl. Fold gently just until no more dry streaks remain. Add buttermilk and fold. Sift the rest of the flour in and fold gently just until incorporated.3 ⅓ cup all purpose flour, 1 tablespoon baking powder, ½ teaspoon baking soda, ¾ cup buttermilk
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Combine the blueberries and 1 tablespoon of flour in a separate bowl. Mix to coat the blueberries in flour. Add the blueberries into the cake batter, but don’t add any bits of flour clumps that stay in the bowl.1 ½ cups frozen wild blueberries, 1 tablespoon all purpose flour
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Fold to combine the blueberries into the batter. Divide the batter evenly among the prepared baking pans and bake in the preheated oven for 20 to 25 minutes – until a toothpick inserted into the center comes out clean with a few crumbs attached.
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Let the layers cool for 10 minutes before running a spatula along the edge and flipping them out onto a cooling rack to continue cooling.
Cream Cheese Frosting
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Add softened butter into a large bowl or stand mixer. Beat until light and fluffy, scraping down the bowl frequently – about 5-7 minutes.1 ¼ cup unsalted butter
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Add salt and 4 cups of powdered sugar, half a cup at a time, beating well to combine and scraping down the bowl frequently. Beat for another few minutes until very light and fluffy.⅛ teaspoon sea salt, 4-5 cups powdered sugar
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Add cream cheese, a piece at a time and beat well to make a fluffy frosting.4 oz cream cheese
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Strain the blueberries from the juice, and add the juice into the frosting. Add lemon juice and beat well. Try the frosting and add more lemon juice if you want to. If it’s not thick enough, add more powdered sugar and beat well. Fold the frosting with a rubber spatula to remove large air bubbles.⅓ cup frozen wild blueberries, 1-2 tablespoons lemon juice
Assembly
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Smear a small bit of frosting onto a serving plate and place the first layer bottom side down. Spread a very thin layer of frosting on top and pipe a 1” tall thick border around the outside. Fill the middle of the cake with ¼ cup of blueberry curd. Top with another cake layer and repeat.
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Place the last layer of cake bottom side up. Place the cake in a freezer for 10 minutes to stabilize the cake and prevent the filling from leaking out.
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Spread frosting all over the outside of the cake and top and smooth it down. Pipe the remaining frosting in a border on top of the cake.
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Fill the top of the cake with blueberry curd and decorate with lemon wedges and fresh blueberries. Slice and serve at room temperature.
Video
Notes
- Don’t add too much filling to prevent it from seeping out the sides. You will have some filling left. Serve extra with sliced pieces of cake.
- This recipe gives you enough frosting to cover the cake completely. I opted more for a naked look but you can use more frosting.
- The cake is best served at room temperature, because the frosting softens up. The cake needs to be stored in the fridge because of the cream cheese in the frosting.
- For extra clean slices, cut the cake while it’s chilled and wipe the knife clean with every cut.