- 1 1/2 cup fresh blueberries + 1 tbsp flour
- 1 cup butter, softened
- 1 1/2 cup sugar
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 tsp lemon extract
- 3 eggs
- 2 cups all purpose flour
- 1 tbsp baking powder
- 1 cup milk
- 1 cup fresh blueberries
- 1/4 cup water
- 2 tbsp sugar
- 1 tbsp cornstarch
- 1 cup butter, softened
- 2 tbsp whipping cream
- 2 1/4 cups powdered sugar
- Preheat the oven to 350 degrees. Spray two 8 inch cake pans with nonstick spray and line with parchment paper.
- Combine blueberries and flour in a bowl, and carefully mix them with your hand until all the blueberries are coated with flour. This will keep the blueberries from sinking to the bottom of the cake pans.
- In a large bowl with a hand-held mixer or in the bowl of a stand mixer, beat butter on medium-high speed until smooth and creamy. Add sugar and mix on medium speed until completely incorporated and fluffy. Add the lemon zest, juice, and extract, and mix well.
- Add the eggs and mix until combined.
- Add half of the flour and half of the milk, mix until completely incorporated. Repeat with the second half of the milk and flour.
- Mix in the baking powder and fold in the blueberries.
- Pour the batter into the pans and bake for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- In a small saucepan over medium heat, combine blueberries, water, sugar, and cornstarch. Use a potato masher or the back of a spoon to smash the blueberries. Bring mixture to a simmer, stirring often. Cook for 15 minutes, or until the mixture has thickened and resembles the texture of jelly. Remove from heat, press blueberry mixture through a mesh sieve, and discard the solids. Transfer blueberry jelly (I had about 1/4 cup) to a heat-resistant bowl, cover, and store in the fridge for 30 minutes.
- In the bowl of a stand mixer, beat butter on medium-high speed until smooth and creamy. Add cream and the (1/4 cup) blueberry jelly. Mix until completely incorporated. Add half of the powdered sugar, mix well, and scrape down the sides of the bowl. Repeat with the second half of the powdered sugar.
- Place one cake layer on a cake plate or stand, spread with frosting. Place the second layer on top and transfer the rest of the frosting to a piping bag. Pipe away & enjoy!
Adapted from Strawberry Lemon Cake.
Recipe from bethcakes. All images and content are copyright protected. Please do not use my images without permission. If you would like to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thank you.
I have to tell you about where I got the inspiration for this cake! Back in April, I made this Strawberry Lemon Cake, which was adapted from a Southern Living recipe. Originally I linked back to SL for the lemon cake and used my own, best-ever, strawberry frosting.
After I made my Strawberry Lemon Cake recently for a client of my dad’s, I started thinking about other fruity frostings I could pair with it. Back at the beginning of July (JULY IS ALMOST OVER, FYI), I saw this beautiful Fresh Blueberry Cream Cheese Frosting from White on Rice Couple. (BEYOND excited to be attending their photography workshop at Food Blog Forum in August !!!)
I wanted to make my own version of that, and make it thicker so I could pipe big, purple swirls of it on the cake. So I left out the cream cheese and used my own method of creating a jelly of sorts to flavor the frosting. It’s basically buttercream with homemade blueberry jam. Except jam and jelly aren’t really the right words. I’m not sure what the right word is, honestly.
The key to making frosting that is packed with flavor and NOT four cups of powdered sugar is to use this jelly/stuff. I’ve done it a couple of times with awesome results. I did it with these Champagne + Pomegranate Cupcakes (with both the champagne and the pomegranate juice), and with the best-ever Strawberry Frosting. The jam/goop texture is basically boiled down fruit juice, which keeps all the flavor and loses the liquid. That way it doesn’t thin out your frosting.
And it makes this blueberry frosting a bold shade of purple without any food coloring! It’s a win for everyone. 🙂