Lemon Blueberry Cake

why make this recipe

Lemon Blueberry Cake is a delightful treat that combines the bright flavors of lemon with the sweetness of blueberries. This cake is perfect for any occasion, whether it’s a birthday party, a family gathering, or just a nice dessert to enjoy at home. The combination of tangy lemon and juicy blueberries will surely brighten your day and leave everyone wanting more.

how to make Lemon Blueberry Cake

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 1/2 cup unsalted butter, softened
• 1 cup buttermilk
• 3 large eggs
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 1 cup blueberries
• 1 cup mascarpone cheese
• 1 cup heavy cream
• 1/2 cup lemon curd

Directions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition.
4. Mix in the buttermilk, lemon zest, and lemon juice.
5. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add to the wet ingredients until just combined.
6. Gently fold in the blueberries.
7. Divide the batter evenly between the prepared pans and smooth the tops.
8. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
10. For the frosting, whip the mascarpone cheese and heavy cream until soft peaks form.
11. Layer the cakes with lemon curd between them and frost the top and sides with the mascarpone frosting.
12. Serve and enjoy your lemon blueberry cake!

how to serve Lemon Blueberry Cake

This cake is best served at room temperature. You can slice it into generous pieces and serve it on a nice plate. It is great on its own, or you can add fresh fruit or a sprinkle of powdered sugar on top for an extra touch. It pairs well with coffee or tea, making it a lovely treat for afternoon snack time.

how to store Lemon Blueberry Cake

To store your Lemon Blueberry Cake, keep it covered in the refrigerator for up to 4-5 days. If you’d like to save it for a longer time, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. It can last for up to 3 months in the freezer. When you’re ready to enjoy it again, let it thaw in the refrigerator overnight.

tips to make Lemon Blueberry Cake

1. Make sure your butter is softened to room temperature for easier mixing.
2. Use fresh blueberries for the best flavor, but you can also use frozen berries; just don’t thaw them before adding to the batter.
3. To prevent the blueberries from sinking to the bottom, toss them in a little flour before folding them into the batter.
4. If you want a stronger lemon flavor, you can increase the lemon zest and juice a bit.
5. Don’t overmix the batter after adding the flour to keep the cake light and fluffy.

variation

You can add different fruits, like raspberries or strawberries, to this cake for a twist. Another option is to make a lemon glaze by mixing powdered sugar with lemon juice and drizzling it on top instead of frosting.

FAQs

Can I use regular milk instead of buttermilk?
Yes, you can use regular milk mixed with a tablespoon of vinegar or lemon juice to mimic buttermilk.

How do I know when the cake is done?
Insert a toothpick in the center of the cake; if it comes out clean, the cake is done.

Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it in the refrigerator until you’re ready to frost and serve.

Lemon Blueberry Cake

A delightful cake that combines bright lemon flavors with sweet blueberries, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 12 servings

Course: Dessert, Snack

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the cake

• 2 cups all-purpose flour
• 1.5 cups sugar
• 0.5 cups unsalted butter, softened must be at room temperature
• 1 cup buttermilk can substitute with regular milk mixed with vinegar or lemon juice
• 3 large eggs
• 2 teaspoons baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 1 tablespoon lemon zest use fresh zest for best flavor
• 0.25 cup fresh lemon juice
• 1 cup blueberries fresh preferred but frozen can be used without thawing

For the frosting

• 1 cup mascarpone cheese
• 1 cup heavy cream
• 0.5 cup lemon curd for layering

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition.
4. Mix in the buttermilk, lemon zest, and lemon juice.

Mixing the batter

1. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
2. Gradually add to the wet ingredients until just combined.
3. Gently fold in the blueberries.
4. Divide the batter evenly between the prepared pans and smooth the tops.

Baking

1. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
2. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Frosting and Layering

1. For the frosting, whip the mascarpone cheese and heavy cream until soft peaks form.
2. Layer the cakes with lemon curd between them and frost the top and sides with the mascarpone frosting.

Notes

This cake is best served at room temperature. Great on its own or with fresh fruit. Store covered in refrigerator for up to 4-5 days or freeze for up to 3 months.