The scent of lemon and blueberries wafts through the air, invoking memories of sun-kissed days and joyous gatherings. Picture a cake that boasts a tender crumb, vibrant fruit pockets, and a zesty lemon flavor that brightens your mood with each bite. It’s not just any cake; it’s the kind that transforms a simple moment into a celebration, perfect for birthdays, brunches, or simply satisfying a craving.
This Lemon Blueberry Cake combines the delightful tartness of lemons with the sweet juiciness of blueberries, making it irresistible to your family and friends. Not only is it a feast for the senses, but it also comes together quickly, saving you time without compromising on taste. Let’s dive into the delightful world of baking this mouthwatering treat that’s sure to impress!
Why Make This Recipe
You’ll find plenty of reasons to whip up this Lemon Blueberry Cake for your next gathering. To start, its delightful blend of flavors brings a refreshing twist that balances sweetness and tartness beautifully. Whether you’re a seasoned baker or a novice, the straightforward instructions will guide you through, making the baking process feel effortless.
Not only is this cake delicious, but it’s also versatile. You can serve it as a charming dessert at a summer gathering or enjoy a generous slice with your morning coffee. With minimal prep time and simple ingredients, you can easily adapt it to fit any occasion.
Lastly, it freezes wonderfully, allowing you to prepare it ahead of time without any loss of flavor or texture. So, indulge in the pleasure of creating something special by making this Lemon Blueberry Cake!
How to Make Lemon Blueberry Cake
Ingredients
- 3 cups cake flour (360 grams)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk (180 ml) (room temperature)
- 1/3 cup lemon juice (80 ml) (freshly squeezed)
- 1 cup unsalted butter (226 grams) (softened to room temperature)
- 1 3/4 cups granulated sugar (350 grams)
- 2 tablespoons lemon zest
- 2 teaspoons vanilla extract
- 4 large eggs (room temperature)
- 2 cups blueberries (fresh recommended)
- 2 teaspoons cake flour (or all-purpose flour)
Frosting Ingredients:
- 1/2 cup unsalted butter (112 grams) (softened)
- 8 oz brick-style cream cheese (226 grams)
- 1 teaspoon lemon juice (freshly squeezed)
- 3 – 4 cups powdered sugar (330-440 grams) (sifted)
- 1 tablespoon whipping cream (as needed)
- 3/4 cup unsalted butter (168 grams) (softened)
- 12 ounces brick-style cream cheese (340 grams) (full fat)
- 1 1/2 teaspoons lemon juice (freshly squeezed)
- 4 1/2 – 5 1/2 cups powdered sugar (495 – 605 grams) (sifted)
- 1-2 tablespoon whipping cream (as needed)
Directions
- Preheat your oven to 350°F (180°C). Grease and flour a 9×13 inch cake pan. For a layer cake, line the bottom of separate cake tins with parchment paper and grease the sides.
- In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Whisk them together and set aside.
- Combine the buttermilk and freshly squeezed lemon juice in another bowl. Whisk them with a fork and set aside to thicken slightly.
- In a large mixing bowl, beat together the softened butter, granulated sugar, and lemon zest until fluffy, about 2-3 minutes.
- Add in the vanilla extract, and beat in the eggs one at a time, making sure to scrape down the sides of the bowl after each addition.
- With the mixer on low speed, alternate adding 1/3 of the flour mixture followed by 1/2 of the buttermilk mixture. Scrape down the bowl and repeat this process two more times, ending with the flour mixture. Be careful not to overmix.
- Toss the blueberries with 2 teaspoons of flour to coat them lightly. Gently fold the blueberries into the batter using a spatula or rubber spatula.
- Pour the batter into the prepared pan(s). Bake for 30-35 minutes for the 9×13 inch, or about 25-30 minutes for layer cakes. The cakes are done when the top is set and a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pan. If using layer cakes, carefully remove them after a few minutes of cooling, being cautious not to break them apart.
Cream Cheese Frosting
- In a medium bowl, cream together the 1/2 cup of softened butter and 8 oz of cream cheese until smooth. Add in the lemon juice and beat until well incorporated.
- Gradually add in 3-4 cups of sifted powdered sugar until you reach your desired consistency. If the frosting is too thick, add a tablespoon of whipping cream as needed.
- For the second layer of frosting, repeat the creaming process with the 3/4 cup of softened butter and 12 oz of cream cheese, adding lemon juice and gradually incorporating 4 1/2 – 5 1/2 cups of sifted powdered sugar. Adjust with whipping cream if needed until it’s spreadable.
How to Serve Lemon Blueberry Cake
This delightful Lemon Blueberry Cake is best served at room temperature so that its flavors can truly shine. For an eye-catching presentation, slice it into squares or layers and arrange them on a cake platter. You can dust the top lightly with powdered sugar or garnish with additional blueberries and lemon slices for a pop of color.
Pair it with a cup of tea, coffee, or a refreshing lemonade for a delightful experience. Consider serving it at spring or summer gatherings, birthdays, or brunch parties, and watch as your guests rave about this scrumptious treat!
How to Store Lemon Blueberry Cake
To store your Lemon Blueberry Cake, let it cool completely before sealing it in an airtight container in the refrigerator. It will remain fresh for about 3-5 days. If you prefer to freeze it, wrap individual slices in plastic wrap, followed by aluminum foil, and store them in a freezer-safe bag, where they can last up to 3 months.
When you’re ready to enjoy, simply thaw the slices in the refrigerator overnight or on the counter for a few hours. For reheating, the microwave works well for a quick fix, but use the oven at 350°F if you want to retain a bit of that freshly baked texture.
Tips to Make Lemon Blueberry Cake
- Choose Quality Ingredients: Use fresh blueberries and freshly squeezed lemon juice for the best flavor.
- Prep the Pan: Prevent sticking by properly greasing and flouring your pans. Parchment paper also helps.
- Room Temperature Ingredients: Use eggs and butter at room temperature to ensure even mixing and a better texture.
- Don’t Overmix: To keep your cake light and fluffy, mix just until everything is combined.
- Flouring the Blueberries: This step helps prevent them from sinking to the bottom of your cake while baking.
- Customize the Frosting: Feel free to add more lemon juice for an extra citrus kick in your frosting.
- Spice It Up: A pinch of cinnamon or nutmeg can add an interesting flavor twist.
- Zest It Up: Adding more zest to the batter or frosting can enhance the lemon flavor.
- Garnish: Top with whipped cream or a dollop of yogurt to elevate your serving.
- Create Layers: For a more decadent option, create a layered cake with filling between layers.
Variations
Lemon Blueberry Vegan Delight
Convert this recipe into a vegan treat by using plant-based butter, a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water), and almond milk instead of buttermilk.
Blueberry Lemon Protein Cake
Introduce protein powder into the batter for a health boost. Substitute 1/2 cup of cake flour for 1/2 cup vanilla protein powder, giving flavor while increasing nutritional value.
Gluten-Free Blueberry Cake
For a gluten-free option, replace cake flour with a 1:1 gluten-free baking flour blend. This allows those with gluten sensitivities to enjoy a similar texture.
Spiced Citrus Blueberry Cake
Add a dash of grated ginger, cardamom, or thyme to the batter for an unexpected flavor twist that pairs beautifully with the lemon and blueberries.
Mediterranean Lemon Olive Cake
Incorporate olive oil instead of butter for an elegant, moist cake that has a rich flavor profile. Pair with a bit of rosemary for an aromatic touch.
FAQs
Can I make this ahead of time?
Absolutely! The Lemon Blueberry Cake can be baked and stored in an airtight container for 3-5 days. You can also make the cake in advance and freeze it for up to 3 months, making it a great option for parties.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. Be sure to allow the cake to cool completely before covering to prevent condensation.
Can I freeze this dish?
Yes, you can freeze it! Wrap slices in plastic wrap and then aluminum foil for extra protection from freezer burn. Thaw in the refrigerator before serving.
What can I substitute for butter in this recipe?
For a substitute, you can use coconut oil, applesauce, or vegan butter in equivalent amounts, depending on your dietary preferences.
How do I prevent the cake from sticking?
Make sure to grease and flour your pans thoroughly before adding the batter. Using parchment paper on the bottom of cake pans is also an effective method to prevent sticking.
Is this cake suitable for a gluten-free diet?
Yes, by replacing the cake flour with a gluten-free baking flour blend, you can enjoy a gluten-free version of this delightful cake.
Can I double/halve this recipe?
Yes, you can easily double for a larger gathering or halve it for a smaller serving. Just be sure to adjust the baking times as needed.
Delight in the zesty flavors and sweet aromatic blueberries in this lovely Lemon Blueberry Cake, perfect for any special occasion or a cozy afternoon treat!