Name: Lemon Blueberry Cake
Prep time: 95 min
Cook time: 25 min
Total time: 120 min
Ingredients: 1 cup unsalted butter (softened to room temperature); 1.5 cups white granulated sugar; 4 large eggs (at room temperature); 1 tablespoon pure vanilla extract; 3 cups sifted all-purpose flour; 1 tablespoon baking powder; 0.5 teaspoon salt; 1 cup buttermilk; 2 tablespoons lemon zest; 0.5 cup lemon juice (from about 3 lemons); 2 cups blueberries (fresh or frozen - if frozen do NOT thaw); 1 tablespoon all-purpose flour (or cornstarch); 12 ounces full-fat cream cheese (softened to room temperature); 1.5 cups unsalted butter (softened to room temperature); 4.5 cups confectioners sugar (or more if needed); 2 tablespoons milk; 1 teaspoon pure lemon extract; 0.125 teaspoon sea salt

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There’s something magical about a slice of Lemon Blueberry Cake on a sunny afternoon. Imagine a warm, inviting kitchen filled with the sweet and tangy aroma of fresh lemons and vibrant blueberries. I remember the first time I made this cake for a family gathering; the laughter, the joy, and the moments shared over dessert were unforgettable. Each bite of this cake is like a burst of summer, reminding us to cherish the little joys in life. Whether it’s a birthday, a sunny picnic, or just a treat after a long week, this Lemon Blueberry Cake is perfect for any occasion. The combination of zesty lemon and juicy blueberries creates a delightful contrast that your taste buds will thank you for. Let’s dive into why this cake is not just a recipe but a celebration of flavors!

Recipe Snapshot

Total Time:
2 hr

Prep Time:
95 mins

Cook Time:
25 mins

Difficulty:
Hard

Calories:
400 kcal

Protein:
4 g

Diet:
Gluten-Free, Low FODMAP

Fat:
20 g

Tools Used:
Oven, Baking Sheet, Frying Pan, Whisk, Chef’s Knife, Mixing Bowl

Why You Need This Lemon Blueberry Cake

Bright and Fresh Flavor

The taste of Lemon Blueberry Cake is something you won’t forget easily. The zesty lemon brings a refreshing brightness that perfectly complements the sweetness of the blueberries. This balance creates a flavor profile that’s both invigorating and satisfying, making every bite a delightful experience.

Perfect for Any Occasion

This cake is incredibly versatile. Whether it’s a birthday celebration, a summer picnic, or simply a cozy family dinner, Lemon Blueberry Cake fits right in. It’s a dessert that can elevate any event, bringing a sense of joy and festivity to the table.

Easy to Make

Don’t worry if you’re not a baking expert! This Lemon Blueberry Cake is surprisingly easy to whip up. With just a few simple ingredients and straightforward steps, you’ll have a delicious cake that looks like it came straight from a bakery.

Beautiful Presentation

Let’s not forget how gorgeous this cake looks! The vibrant blue of the blueberries against the bright yellow lemon frosting is not only a treat for the taste buds but also for the eyes. It’s a stunning centerpiece for any dessert table.

Moist and Flavorful

The texture of this cake is divine. It’s moist, fluffy, and packed with flavor thanks to the lemon juice and zest, along with the fresh blueberries. Each bite melts in your mouth, leaving you craving just one more slice.

Great for Leftovers

If there are any leftovers, you’re in for a treat! The flavors of Lemon Blueberry Cake deepen and become even more enjoyable after a day in the refrigerator, making it a cake that’s just as good the next day.

Main Ingredients for Lemon Blueberry Cake

The ingredients for Lemon Blueberry Cake are simple yet powerful. Each component plays a crucial role in creating a cake that’s not only delicious but also pleasing to the eye. The key players are unsalted butter, which adds richness, and blueberries, which bring sweetness and moisture. The lemon zest and lemon juice provide that essential tang, making this cake a refreshing delight. Together, they create a harmonious blend that’s irresistible.

1 cup unsalted butter softened to room temperature: This is the base for a rich and moist cake.
1 1/2 cups white granulated sugar: Adds sweetness and helps create a tender crumb.
4 large eggs at room temperature: Essential for binding and adding moisture.
1 tablespoon pure vanilla extract: Enhances the overall flavor profile.
3 cups sifted all-purpose flour: Provides structure to the cake.
1 tablespoon baking powder: Ensures the cake rises perfectly.
1/2 teaspoon salt: Balances the sweetness and enhances flavors.
1 cup buttermilk: Adds moisture and richness to the cake.
2 tablespoons lemon zest: Infuses a vibrant lemon flavor into the cake.
1/2 cup lemon juice from about 3 lemons: Provides the refreshing tartness this cake is known for.
2 cups blueberries fresh or frozen (if frozen do NOT thaw): Bursts of sweetness in every bite!
1 tablespoon all-purpose flour or cornstarch: Helps prevent the blueberries from sinking.
12 ounces full-fat cream cheese softened to room temperature: The base for a creamy and rich frosting.
1 1/2 cups unsalted butter softened to room temperature: Adds a wonderful richness to the frosting.
4 1/2 – 5 cups confectioners sugar or more if needed: Sweetens and thickens the frosting.
2 tablespoons milk: Helps achieve the right frosting consistency.
1 teaspoon pure lemon extract: Intensifies the lemon flavor in the frosting.
1/8 teaspoon sea salt: Enhances the sweetness of the frosting.

The Process for Making Lemon Blueberry Cake

Embarking on the journey of baking Lemon Blueberry Cake is like creating a little piece of heaven. The process is straightforward, and each step is a chance to observe the transformation of simple ingredients into a beautiful cake. Let’s get started!

Preheat your oven to 350 degrees F. This is a crucial step. A well-heated oven ensures that your Lemon Blueberry Cake rises beautifully and bakes evenly. While the oven warms, take a moment to enjoy the anticipation of deliciousness that’s about to unfold.
Grease three 9-inch or 8-inch round cake pans with butter or baking spray. Next, line the bottom with parchment paper and grease the parchment paper as well. This step is essential to ensure that your cakes come out easily and without any sticking. I always find it satisfying to see the perfect layers once they’re turned out.
In a large bowl, using an electric mixer, beat the butter on medium-high until creamy, about 1 minute. The color will change to a light yellow, and the texture will become soft and fluffy. This is where you’ll start to see the magic happen!
Next, add the granulated sugar and beat until light and fluffy, about 3 minutes. You’ll notice it becomes even more airy, which means you’re on the right path to a tender cake.
Add the eggs one at a time, beating well after each addition. After adding the last egg, include the vanilla extract. Scrape down the sides and bottom of the bowl occasionally to ensure all ingredients are well combined.
In another bowl, whisk together the flour, baking powder, and salt. This mixture ensures that your cake has the right structure. Incorporating the dry ingredients separately helps prevent clumps and promotes even distribution throughout the batter.
Now, slowly add the flour mixture to the butter mixture, mixing on low speed. Finally, beat in the buttermilk, lemon zest, and lemon juice just until combined. The batter will be thick and luscious, but be careful not to over-mix; this could result in a denser cake.
Using a spatula, toss the blueberries with 1 tablespoon of flour or cornstarch in a medium bowl. This helps to coat them and prevents them from sinking to the bottom of the cake. Gently fold them into the cake batter, being careful to keep the berries intact.
Spoon the batter evenly into the prepared cake pans and level the tops with a spatula. The batter should be thick enough to fill the pans, so take your time to portion it out evenly.
Bake for about 21 to 25 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on them, as every oven can vary slightly. You want that golden top and a gentle bounce when you touch it.
Once baked, allow the cakes to cool completely in the pans before assembling. This is important to avoid melting the frosting when you layer it.
For the frosting, add cream cheese and butter to a large bowl. Using an electric mixer, beat together on medium speed until no lumps remain, about 3 to 5 minutes. The consistency should be smooth and creamy.
Next, add 4 cups of confectioners sugar, 1 tablespoon of milk, lemon extract, and salt. Start mixing on low to avoid a sugar cloud, then increase to medium-high and beat until creamy, about 3 to 4 minutes. Adjust the thickness as necessary with additional sugar or milk.
For best results, chill the frosting for about 30 minutes before assembling the cake. This helps it firm up a little, making it easier to spread.
Using a large serrated knife, trim the tops of the cake layers to ensure they are flat. This is a crucial step that ensures stability when stacking your beautiful layers.
Place about two tablespoons of frosting onto the center of your cake stand or plate. This acts as glue for your first cake layer, preventing it from sliding around.
Layer the first cake on top, then cover it evenly with the cream cheese frosting. Add the second layer, more frosting, and finally the third layer. Spread frosting on the top and sides of the cake, making it as smooth or textured as you like.
Garnish the top of your Lemon Blueberry Cake with fresh blueberries and lemon slices for that added touch of beauty. It’s not just about flavor; it’s about presentation too!
Refrigerate the cake for at least 2 hours before slicing and serving. However, for the best flavor and texture, it’s ideal to chill it overnight. You’ll find that the flavors meld beautifully during this time.
Cover any leftover cake tightly and store it in the refrigerator for up to 4 days. Trust me, the cake will still be fabulous even after a few days!

Things Worth Knowing

Ingredient Temperature: Using room temperature ingredients, especially eggs and butter, helps create a smoother batter and a fluffier cake.
Folding Technique: When adding the blueberries to the batter, use a gentle folding motion to keep them intact and prevent them from breaking.
Cooling Time: Allowing the cakes to cool completely before frosting is crucial to avoid melting the frosting.
Chilling the Cake: Chilling your cake after frosting not only improves the flavor but also helps the frosting set nicely, making slicing easier.

Pro Tips and Tweaks

When it comes to perfecting your baking skills, I’ve gathered some essential tips and tweaks that can enhance your experience with Lemon Blueberry Cake. Follow these to ensure your cake turns out wonderfully every time!

Storage: For optimal freshness, store your cake in an airtight container in the refrigerator. It can last up to 4 days, but it’s unlikely to stick around that long!
Freezing: You can freeze individual slices of cake. Wrap them tightly in plastic wrap and store them in an airtight container. To enjoy, simply thaw in the refrigerator overnight.
Variations: Don’t hesitate to experiment! You can add different fruits like raspberries or strawberries for a twist on the traditional recipe.
Occasions: This cake is perfect for celebrations! It’s not just a dessert; it can be the centerpiece of your gatherings.
Serving Suggestions: Pair your Lemon Blueberry Cake with a scoop of vanilla ice cream for an unforgettable dessert experience.

Serving Ideas for Lemon Blueberry Cake

There are many delightful ways to serve your Lemon Blueberry Cake. Here are some ideas that can elevate your serving experience:

With Whipped Cream: A dollop of freshly whipped cream adds a light and airy touch to each slice. It’s a classic pairing that enhances the cake’s flavors.
Berry Compote: Drizzle a homemade berry compote over the top for an extra burst of flavor. It complements the blueberries beautifully.
Seasonal Fruits: Serve it alongside a fruit salad for a refreshing contrast. The freshness of seasonal fruits can brighten up the dessert table.
Tea Time: This cake makes a lovely addition to afternoon tea. Pair it with a light herbal tea or even a lemonade for a refreshing break.
Breakfast Treat: Believe it or not, this cake can be enjoyed as a breakfast treat! A slice with coffee is a great way to start your day.
Picnic Favorite: Perfect for outdoor gatherings, slice it up and pack it along for picnics. It travels well and is a crowd-pleaser!
Decorate with Zest: Garnish individual slices with a sprinkle of fresh lemon zest to tie in the flavors and add a pop of color.

FAQ

Yes, you can absolutely use frozen blueberries! Just remember to not thaw them before adding them to the batter. This will help maintain their shape and prevent the batter from turning blue. Frozen blueberries are a great option, especially when fresh ones are out of season.

To keep your Lemon Blueberry Cake fresh, store it in an airtight container in the refrigerator. It can last up to four days, but trust me, it’s so delicious it probably won’t last that long! For longer storage, you can freeze individual slices wrapped tightly in plastic wrap.

Definitely! You can bake the cake layers a day in advance and store them wrapped in plastic wrap in the refrigerator. The flavors also deepen and meld together beautifully when stored overnight. Just make sure to frost the cake on the day you plan to serve it for the best results.

If you don’t have buttermilk on hand, you can easily make a substitute by mixing one cup of milk with one tablespoon of lemon juice or vinegar. Let it sit for a few minutes to thicken before using it in your Lemon Blueberry Cake. This will give you the same tender crumb and tangy flavor.

Conclusion

This Lemon Blueberry Cake is truly a delightful treat that brings joy and sweetness to any occasion. Its balance of flavors and moist texture make it an irresistible choice for dessert lovers. I encourage you to try making it, as it’s not just about baking; it’s about creating wonderful memories with those you love. Enjoy this cake on a sunny day or at your next gathering!