Blueberry Cake with Cream Cheese Frosting

31 Aug

Being newlyweds has its perks. The biggest one for Mike and I is seeing each other more than a weekend or two a month and not having to drive the dreaded few hours to do so.

Another perk is using all the fun, new kitchen gadgets and serveware we received as gifts. I recently took inventory and realized there were a bunch of things we haven’t broken in yet.

This recipe came from my desire to put two of those items to use: a ring mold (bundt pan) and a cake stand. Plus blueberries are abundant at the local farmers market now. I’d call that a win-win situation.

This cake is good… I mean really good: spongy and moist in texture – think melt in your mouth, no crumbs on the plate; rich in flavor, reminiscent of a sugar cookie; with bursts of juicy blueberries both in the cake and on top; and decadent cream cheese frosting.

The cake and the frosting have just the right amount of sweetness. In fact, this might be my go-to cream cheese frosting recipe from now on. It was that good.

Blueberry Cake with Cream Cheese Frosting

Adapted slightly from The Hummingbird Bakery Cookbook

Makes 12-16 Servings


The set-up: Original recipe (*My Adjustments with notes to follow)

For the cake:

  • 3 sticks unsalted butter, at room temperature
  • 1¾ cups sugar
  • 6 eggs
  • 1 teaspoon pure vanilla extract
  • 3½ cups all-purpose flour
  • 2 tablespoons plus 2 teaspoons baking powder
  • 1 cup sour cream (*light sour cream)
  • 1 pint fresh blueberries (washed and dried), plus extra to decorate (*2 1/3 cups blueberries)
  • Confectioners’ sugar to decorate

For the cream cheese frosting:

  • 4 2/3 cups confectioners’ sugar, sifted (*4 cups)
  • 6 tablespoons unsalted butter, at room temperature
  • One 8 ounce package cream cheese, cold (*light cream cheese)
  • 1 teaspoon pure vanilla extract (*vanilla bean paste)


Preheat oven to 325°F. Grease a 10-inch ring mold* and dust with flour. Tip: Use the leftover grease from the butter wrappers. *See below note about the size of ring mold.

Put the butter and sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk). Cream until light and fluffy, about 5 minutes.

Add the eggs one at a time, mixing well and scraping the sides of the bowl with a rubber spatula after each addition.

Beat in the vanilla extract, flour, and baking powder until the flour is just incorporated. Add the sour cream and mix well until all ingredients are combined and the mixture is light and fluffy. Do not overmix.

Gently stir in the blueberries by hand until evenly dispersed.

Pour the batter into the prepared ring mold and smooth over with a palette knife making sure all sides are even (I used the back of the spatula).

Bake for 40 minutes or until golden brown and the cake bounces back when touched or skewer comes out clean  (I baked for 45 mins.).

Let the cake cool slightly in the mold before turning out onto a wire rack to cool completely (I ran a knife around the edges to make removing easier).

When the cake has cooled completely, put it on a serving plate. Cover the top and sides with the cream cheese frosting and decorate with blueberries. Dust with confectioners’ sugar.

For the cream cheese frosting:

  1. Beat the confectioners’ sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-low speed until the mixture comes together and is well mixed (about 3-4 minutes; it will still be powdery).
  2. Add the cream cheese and vanilla extract/vanilla bean paste. Beat until completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, about 5 minutes. Keep an eye on it and do not overbeat, as it can quickly become runny. Leave at room temp until time to frost the cake.

Lofty Bites’ Notes

Ring mold size: Since I used a 9.3 inch ring mold (smaller than the recipe called for), I didn’t want the cake to overflow so I filled the mold ¾ full and made 8 cupcakes with the remaining batter. The cake puffed up nicely and if there was any more batter it would have overflowed.

Extra Batter Cupcakes: I waited until the cake came out of oven before putting in the cupcakes. I baked the cupcakes for 18 mins. at 325°F, until the tops were golden brown. Cool the same way as the cake.

New meaning of light & fluffy: I usually beat butter and sugar for about 2-3 minutes and consider that “light and fluffy.” Trust me – those extra few minutes really make a visible difference in the consistency of the batter. Lesson learned: Be patient and wait those 5 minutes!

Variations: You could make the cake with or without the frosting (but why would you!). Add ½ to 1 teaspoon grated lemon peel to make lemon cream cheese frosting. I added an extra 1/3 cup of berries and you could probably add even more.

Secret weapon: I love using vanilla bean paste in place of vanilla extract. It gives a more intense flavor to any baked good, and there’s something so authentic about seeing the dark flecks in the finished dessert. I get my vanilla bean paste at Williams-Sonoma, but you could probably find it at any specialty food shop.

19 Responses to “Blueberry Cake with Cream Cheese Frosting”

  1. Kristen August 31, 2011 at 6:04 PM #

    As one baker to another, a tip of the trade: flour your blueberries (chocolate chips, raisins, etc) before adding and they won’t fall to the bottom/top of your cake (depending on whether you are flipping it or not)
    Looks amazing! Happy baking!

    • loftybites August 31, 2011 at 7:25 PM #

      Thanks for reading and for the tip, Kristen! I’m always looking for a good baking trick.

  2. Louise September 1, 2011 at 9:40 AM #

    Looks really yummie….makes me think of the blueberry pie we used to make together from Antoinette’s recipe. The cake came out of the mold perfectly, good for you. Another recipe I will have to try!!

    • loftybites September 1, 2011 at 10:34 AM #

      The pic of the blueberry pie on the homepage is actually Antoinette’s recipe. I make that pie all the time! This cake has a completely different taste than the pie… you’ll really enjoy it!

  3. suzanne basore June 19, 2012 at 4:55 PM #

    This cake is sooooooo yummy I have made 2 this week!!!

  4. Wendy June 21, 2012 at 9:43 AM #

    Great tips ~ scrumptious receipes!!!

  5. Jenny July 12, 2012 at 3:43 PM #

    This blueberry cake is crazy good. First day out of the oven the cake was wonderful. The second day it was like a pound cake. But the all time best thing is the light whippy cream cheese frosting. I lightly frosted it and put a big dollop in the center. By the time we had eaten half of the cake I was wishing I had saved every last drop of the icing. I was just using the cake to get the frosting to my mouth. Love the cake but shocked by the BUTTER in the icing. I am now a firm believer in butter makes everything better. Thank you for changing the recipe from the original it is soooo much better.

  6. Ana July 21, 2012 at 12:08 AM #

    This cake was ridiculously good! I followed your recipe exactly and floured the blueberries as per another comment on this thread. My only complaint is that it was so good that my family ate it before I got a chance to put on the icing:)

  7. Ashley February 15, 2013 at 1:00 PM #

    I was wondering if this can be made as a round cake instead of a mold cake? My daughters birthday is coming up & she loves blueberries & I would love to make this as a birthday cake.

  8. Sunny July 5, 2013 at 9:58 PM #

    The ingredient list calls for milk but I don’t see where you incorporated it into the cake, did I miss something.

  9. Jen July 9, 2013 at 9:52 AM #

    Where does the milk come in? It’s in the ingredients but not in the recipe?

    • loftybites August 31, 2013 at 10:35 AM #

      Sometimes I incorporate milk into the buttercream icing. I deleted the milk from the ingredients list. Thanks for catching:) Happy Baking!

  10. amelie September 17, 2013 at 1:25 PM #

    heeey this blog is perfect and i want to make this cake in a couple of days, but when you say “cup” which size is yours? i’m trying to convert everything in gramms or something easier , can you help me please ? x

  11. Sarah April 17, 2014 at 2:08 PM #

    Do you keep the forsted cake refrigerated after it is done? Or out on the counter at room temperature?

    • loftybites August 18, 2015 at 5:48 PM #

      Yes, according to Food Network Kitchens, you should always refrigerate any cake or cupcake that has cream cheese frosting. Thanks for your comment!

  12. Michelle Woznicki February 26, 2015 at 10:29 PM #

    I made this and it’s delicious. It took just over an hour in the oven. I didn’t use the cream cheese frosting. Instead, I made a thick glaze/frosting with powdered sugar, butter, and milk. This way I don’t have to worry about refrigerating due to the cream cheese.

    This recipe would make great cupcakes. They would freeze well and would be nice to have in a pinch.

    Thank you for the recipe.

    • loftybites August 18, 2015 at 5:50 PM #

      Thank you so much for your comment, Michelle! Glad to hear you think the cake is delicious!! I think so too:)


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    […] This morning, Elly helped me decorate my birthday cake. It was a blueberry cake with cream cheese icing. I stole the recipe from Lofty Bites. […]

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