Delightfully Moist Blueberry Cake with Tangy Vanilla Cream Cheese Frosting Recipe
Prepare to enchant your taste buds with this irresistibly delicious blueberry cake, sumptuously topped with a rich, tangy vanilla cream cheese frosting. This isn’t just any cake; it’s a celebration of flavors and textures – a perfect blend of sweet, moist, and wonderfully fruity, all brought together by the luscious, creamy embrace of its frosting. This recipe is destined to become a staple in your collection, offering a taste of springtime joy or a burst of summer freshness any time of year.
The magic of this cake lies in its simplicity and the vibrant freshness of its ingredients. Juicy blueberries burst with every bite, creating pockets of delightful sweetness and a subtle tartness that perfectly complements the cake’s tender crumb. But what truly elevates this dessert to extraordinary status is the homemade vanilla cream cheese frosting. Its smooth, airy texture and a delicate balance of sweet and tangy notes are the ideal counterpoint to the cake, making each mouthful a truly unforgettable experience. Whether you’re a seasoned baker or just starting, this easy blueberry cake recipe promises stunning results that will impress everyone.
Essential Baking Insight: Achieving that flawless, smooth finish on your frosted cake hinges on one crucial step: ensuring the cake is completely cooled to room temperature. Resist the temptation to frost a warm cake, as this will cause the cream cheese frosting to melt and slide off, leading to a less-than-ideal presentation and texture. Patience truly pays off in baking, especially when it comes to luscious frostings!
Experience the Unforgettable Flavor: Your Guide to the Best Blueberry Cake!
This blueberry cake with cream cheese frosting is more than just a dessert; it’s a delightful journey for your senses. The cake itself is incredibly moist and tender, a testament to carefully balanced ingredients and baking techniques. Each slice showcases a generous scattering of plump blueberries, which retain their shape and deliver bursts of natural sweetness. The star, of course, is the cloud-like vanilla cream cheese frosting – its rich, buttery, and slightly tart profile cuts through the cake’s sweetness, creating a harmonious and utterly addictive flavor combination. It’s perfect for a celebratory gathering, a cozy afternoon treat, or simply when you crave a slice of homemade happiness.
Have you embarked on the joyous journey of baking this magnificent blueberry cake with cream cheese frosting? We are absolutely eager to witness your beautiful creations! Please share your delightful baking triumphs by tagging #byandreajanssen on Instagram or Twitter. It brings us immense joy and inspiration to see how you bring our recipes to life in your own kitchen. Additionally, feel free to share your baking adventures and finished masterpieces on our Facebook channel. For future baking inspiration and to easily locate this fantastic recipe again, don’t forget to pin it on Pinterest. We’re looking forward to connecting with you and seeing all your wonderful creations soon! Happy baking!
📖 Recipe Details & Step-by-Step Instructions
RECIPE CARD
Andréa
Pin Recipe
Equipment Needed
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A conventional oven (Note: if using a convection oven with a fan, decrease the temperature by 30°F / 20°C for best results).
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One 26 cm (10-inch) round cake tin, or a similar size loaf pan if preferred.
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Electric hand mixer or a stand mixer fitted with a paddle attachment.
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Two large mixing bowls (one for dry ingredients, one for wet, and later for frosting).
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Rubber spatula for folding and scraping.
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Wire rack for cooling the cake evenly.
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Sifter or fine-mesh sieve (for confectioners’ sugar).
Ingredients
For the Moist Blueberry Cake
- 300 gram unsalted butter, softened to room temperature for smooth creaming
- 300 gram granulated sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs, size M, at room temperature for better emulsion
- 375 gram all-purpose flour
- ½ teaspoon baking soda
- 250 gram fresh blueberries, or frozen (do not thaw; toss lightly in 1 tbsp flour if frozen to prevent sinking)
- 1 ½ teaspoon baking powder
For the Tangy Vanilla Cream Cheese Frosting
- 250 gram full-fat cream cheese, softened to room temperature
- 125 gram unsalted butter, softened to room temperature
- 200 gram confectioners’ sugar, sifted for a lump-free frosting
- 1 teaspoon pure vanilla extract
For your convenience, all my recipes are thoughtfully provided in both Metric (gram / ml) and US Customary (cups / pounds) measurements. Please choose your preferred system to view the adjusted ingredient amounts.
Instructions
Baking the Moist Blueberry Cake
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Step 1: Preheat the oven. Begin by preheating your oven to 180 degrees Celsius (350°F). If you’re using a convection oven (with a fan), remember to decrease the temperature by 20°C (30°F) to ensure even baking and prevent the cake from drying out. A properly preheated oven is crucial for the cake to rise correctly.
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Step 2: Prepare the cake tin. Generously butter a 26 cm (10-inch) round cake tin. Then, dust the interior with all-purpose flour, ensuring it coats all surfaces. Invert the tin and gently tap out any excess flour. This creates a non-stick layer, making for an effortless release of your beautiful blueberry cake.
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Step 3: Cream butter and sugar. In a large mixing bowl, combine the softened unsalted butter and granulated sugar. Using an electric mixer on medium-high speed, beat for a full 2-3 minutes until the mixture becomes visibly light, pale, and fluffy. This creaming process incorporates air, which is fundamental for achieving a light and tender crumb in your cake.
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Step 4: Add vanilla extract. Continue mixing on a low speed and slowly pour in the pure vanilla extract. Mix just until it’s fully incorporated and its aromatic essence is evenly distributed throughout the buttery mixture.
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Step 5: Incorporate eggs. Add the large eggs to the batter one at a time. After each egg, beat thoroughly until it is completely incorporated into the mixture before adding the next one. This step prevents the batter from curdling and ensures a smooth, well-emulsified cake batter, which contributes to a fine texture.
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Step 6: Begin adding dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking soda, and baking powder. Add approximately one-third of this dry mixture to the wet batter. Mix on the lowest setting of your mixer, just until no streaks of flour are visible. Overmixing at this stage can develop gluten, resulting in a tough cake.
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Step 7: Continue adding flour. Repeat the process by adding another third of the flour mixture, again mixing on low speed until just combined. Scrape down the sides of the bowl with your spatula to ensure all ingredients are well incorporated. This method prevents overmixing and ensures a tender cake.
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Step 8: Fold in blueberries. Using a spatula, gently fold the fresh (or frozen, unthawed) blueberries into the cake batter. Be careful not to crush the delicate berries. If using frozen blueberries, tossing them in a tablespoon of flour beforehand can prevent them from sinking to the bottom. Pour the prepared batter evenly into your 26 cm (10-inch) cake tin.
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Step 9: Bake. Carefully place the cake tin into your preheated oven and bake for approximately 60 minutes. Baking times can vary, so check for doneness by inserting a wooden skewer or toothpick into the center of the cake; it should come out clean or with a few moist crumbs attached.
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Step 10: Initial cooling. Once baked, remove the cake from the oven and allow it to cool in its tin for 5 minutes. This brief resting period helps the cake to set and prevents it from crumbling when you transfer it. After 5 minutes, carefully invert the cake onto a wire rack and gently lift off the tin.
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Step 11: Complete cooling. Allow the blueberry cake to cool completely to room temperature on the wire rack. This is a critical step before frosting, as a warm cake will melt the cream cheese frosting, leading to a runny and messy result. This process typically takes at least 1 to 2 hours.
Preparing the Tangy Vanilla Cream Cheese Frosting
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Step 12: Cream frosting base. In a clean mixing bowl, using your electric mixer, beat the softened full-fat cream cheese and unsalted butter together on medium speed for approximately 2 minutes. The goal is a perfectly smooth, creamy, and lump-free consistency. Ensure both ingredients are at proper room temperature for the best results.
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Step 13: Incorporate first half of powdered sugar. Add about half of the sifted confectioners’ sugar to the cream cheese mixture. Start mixing on a low speed to prevent a cloud of sugar from forming, then increase the speed to medium until the sugar is fully incorporated and the frosting is smooth. Sifting is crucial for a smooth frosting.
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Step 14: Add remaining powdered sugar. Gradually add the rest of the confectioners’ sugar, a spoon at a time, mixing on low speed until smooth after each addition. This slow process ensures the frosting remains light and stable, building its structure effectively.
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Step 15: Finish with vanilla. Finally, stir in the pure vanilla extract. Mix until it is just incorporated into the frosting. Be careful not to overmix at this stage.
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Step 16: Whip for airiness. Increase the mixer speed to low and continue to beat the frosting for an additional 3-4 minutes. This extended mixing time on a low setting incorporates ample air, resulting in a wonderfully light, fluffy, and airy cream cheese frosting that’s perfect for spreading.
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Step 17: Frost the cake. Once your blueberry cake is completely cool, use an offset spatula or a butter knife to generously apply the vanilla cream cheese frosting over the top. You can spread it smoothly for a polished look or create inviting swirls for a rustic, homemade charm. Garnish with a few extra fresh blueberries for an appealing final touch.
Expert Tips for the Perfect Blueberry Cake and Frosting
- Room Temperature Matters: For both the cake batter and the cream cheese frosting, ensuring your butter, eggs, and cream cheese are at proper room temperature (around 68-70°F or 20-21°C) is absolutely vital. This allows the ingredients to emulsify correctly, resulting in a smooth, airy batter and a lump-free, supremely fluffy frosting.
- Avoid Overmixing: After introducing the flour to the wet ingredients, mix only until the flour streaks disappear. Overmixing will develop the gluten in the flour, which can lead to a tough and dense cake rather than the light and tender texture we’re aiming for.
- Choosing Blueberries: Fresh, ripe blueberries are fantastic for this cake. If fresh aren’t available, frozen blueberries work wonderfully! If using frozen, there’s no need to thaw them first. To prevent them from sinking to the bottom of the cake during baking, lightly toss the frozen berries in a tablespoon of flour before gently folding them into the batter.
- How to Check for Doneness: Beyond the classic toothpick test (which should come out clean or with a few moist crumbs), you can also gently press the center of the cake with your finger; if it springs back, it’s a good sign it’s baked through. If you notice your cake browning too quickly on top, you can loosely tent it with aluminum foil for the remaining baking time.
- Sift Your Confectioners’ Sugar: This step is non-negotiable for achieving a silky-smooth cream cheese frosting. Lumps of powdered sugar are easily avoided by sifting, ensuring a professional and delightful finish.
- Adjusting Frosting Consistency: If your frosting appears too thick, you can add a tiny splash of milk or heavy cream (start with half a teaspoon and add more slowly) until it reaches your desired spreadable consistency. Conversely, if the frosting seems too thin, gradually beat in a tablespoon of extra sifted confectioners’ sugar until it thickens up.
Storage & Serving Suggestions for Your Blueberry Masterpiece
For the most delightful experience, serve this blueberry cake at room temperature. This allows the complex flavors of both the cake and the frosting to fully develop and shine. Any leftover cake, due to the presence of cream cheese frosting, should be stored in an airtight container in the refrigerator. It will keep beautifully for up to 3-4 days. For optimal enjoyment, remove it from the refrigerator about 30 minutes before serving to let it come closer to room temperature. This cake also freezes exceptionally well without the frosting for up to 3 months; simply wrap it tightly in plastic wrap and then foil. Thaw completely before frosting and serving.
Nutrition Information
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