Why Make This Recipe
Lemon Blueberry Cake is a delightful treat that combines the bright, tangy flavor of fresh lemons with the sweetness of juicy blueberries. This cake is perfect for any occasion, whether you’re celebrating a birthday, hosting a picnic, or just want a delicious dessert to enjoy at home. The combination of flavors is refreshing, and it’s sure to impress your family and friends. Plus, it’s easy to make!
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 (I recommend using fresh)
- 2 teaspoons cake flour (or all-purpose flour)
- 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 the oven to 350F (180C) degrees. Grease and flour a 9×13 inch cake pan. For a layer cake, line the bottom of the cake tins with rounds of parchment paper. Then grease and flour the sides of the pans.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Whisk together and set aside.
- Combine the buttermilk and freshly squeezed lemon juice. Whisk with a fork and set aside.
- In a large bowl, beat together the butter, sugar, and lemon zest until fluffy (about 2-3 minutes).
- Add in the vanilla extract and beat in the eggs one at a time. Turn off the mixer and scrape down the sides of the bowl after each addition.
- With the mixer on low speed, beat about 1/3 of the flour mixture into the butter mixture. Then mix in about 1/2 of the milk and lemon juice mixture. Turn off the mixer and scrape down the sides and bottom of the bowl. Repeat the process – beat in about 1/3 of the flour mixture, followed by the rest of the milk and lemon juice mixture. Lastly, beat in the last 1/3 of the flour mixture. Do not overmix.
- Toss the blueberries with the 2 teaspoons of flour, then gently fold into the batter with a spatula or rubber spoon.
- Pour the batter into the prepared pan/pans. Bake for 30-35 minutes for a 9×13 inch pan, or about 25-30 minutes for layer cakes. When done baking, the top should look set and a toothpick inserted in the center should come out clean. If you gently press on the top of the cake, it should feel firm and slightly springy to the touch, but not gooey.
- Cool the cakes in the pan. If making a layer cake, be very careful when inserting the pans. Do not try to invert the cake pans while they are still hot.
How to Serve Lemon Blueberry Cake
This delicious cake can be served as is or can be topped with cream cheese frosting for added flavor. Cut the cake into squares for a casual serving or layer it for an elegant presentation at special gatherings.
How to Store Lemon Blueberry Cake
Once cooled, store the cake in an airtight container. In the refrigerator, it will last up to a week. If you want to keep it longer, you can freeze the cake for up to three months. Simply wrap it well in plastic wrap and foil before freezing.
Tips to Make Lemon Blueberry Cake
- Use fresh blueberries for the best flavor.
- Always make sure your ingredients are at room temperature for better mixing and texture.
- Avoid overmixing the batter to ensure a light and fluffy cake.
Variation
You can add lemon curd between the layers for extra lemon flavor. You might also try different berries like raspberries or strawberries for a new twist.
FAQs
1. Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. However, do not thaw them before adding them to the batter, as they can make the cake soggy.
2. How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean and the top is set and springy to the touch.
3. Can I make this cake dairy-free?
You can substitute buttermilk with a non-dairy milk mixed with a little vinegar or lemon juice. Use dairy-free butter and cream cheese in the frosting as well.