Lemon Blueberry Cake

There’s something truly special about a homemade dessert that combines the bright flavors of citrus with the sweetness of berries. The Lemon Blueberry Cake is my go-to choice when the weather warms up, and I find myself craving something light and fruity. This cake not only tastes incredible, but it also looks stunning with its vibrant colors and creamy frosting. I remember the first time I made this cake for a spring gathering; the compliments poured in, and I felt like a baking superstar!

Key Ingredients for Lemon Blueberry Cake

The ingredients used in the Lemon Blueberry Cake are all about fresh flavors and textures. The marriage of buttermilk and cake flour gives the cake its tender crumb, while the blend of lemons and blueberries brings a brightness that’s hard to resist. Each ingredient plays a role in creating a cake that’s not just delicious but memorable.

• 1 ½ Cups Granulated Sugar – This sugar sweetens the cake and helps it achieve that perfect golden hue when baked.
• Zest of 2 Lemons – Provides a fresh and fragrant flavor that lifts the entire cake.
• 2 ¼ Cups Cake Flour – This flour is finely milled and gives the cake a light and fluffy texture.
• 2 Teaspoons Baking Powder – A leavening agent that helps the cake rise beautifully.
• ½ Teaspoon Baking Soda – Assists in creating a light and airy cake structure.
• ½ Teaspoon Salt – Enhances the overall sweetness and balances flavors.
• 1 Cup Buttermilk – Adds moisture and a slight tanginess that complements the sweetness of the cake.
• ¼ Cup Fresh Lemon Juice – Intensifies the lemon flavor, making each bite refreshing.
• 1 Teaspoon Vanilla – Provides a warm undertone that enriches the cake’s flavor.
• ½ Cup Vegetable Oil – Contributes moisture and richness to the cake.
• 4 Egg Whites – Whipped to soft peaks, they add volume and lightness to the batter.
• 1 ½ Cups Fresh or Frozen Blueberries – Bursting with sweetness, they create pockets of flavor throughout the cake.
• ½ Cup Blueberry Jam – A delicious filling that brings an extra layer of sweetness and fruitiness.
• 1 Tablespoon Lemon Zest – Used again in the frosting for an added zing.
• 1 Cup Salted Butter – Softened butter is essential for a creamy frosting that pipes beautifully.
• 4 Cups Powdered Sugar – Sweetens the frosting and gives it a fluffy consistency.
• 3-5 Tablespoons Heavy Cream – Adjusts the frosting’s thickness, allowing for a perfect spreading consistency.

How to Cook Lemon Blueberry Cake

Making a Lemon Blueberry Cake is a fun and rewarding experience that will fill your kitchen with delightful aromas. Follow these steps, and you’ll be on your way to creating a stunning cake that will impress everyone!

1. Start by preheating your oven to 350 degrees Fahrenheit. This temperature is perfect for baking the cake evenly, giving it a lovely golden exterior. While the oven heats up, grease two 8-inch round cake pans with butter or non-stick spray to ensure your cake releases perfectly once baked.

2. In a small bowl, combine the granulated sugar with the zest of the lemons. Use your fingers to rub the zest into the sugar until it becomes fragrant. This step is essential as it infuses the sugar with the bright lemon flavor that will enhance the cake.

3. In a large mixing bowl, whisk together the lemon sugar, 2 cups of the cake flour, baking powder, baking soda, and salt. This dry mixture will set the foundation for your cake’s structure and flavor.

4. Next, add the buttermilk, lemon juice, vanilla, and vegetable oil to the dry mixture. Use a stand mixer fitted with a paddle attachment or a hand mixer to beat the ingredients together until just combined. Be careful not to overmix; you want a smooth batter without lumps.

5. In a separate bowl, whip the egg whites until medium stiff peaks form. This means you should see peaks that hold their shape but are still slightly soft. Gently fold one-third of the egg whites into the cake batter to lighten it, followed by the remaining egg whites. Folding gently is key to maintaining the airiness.

6. Toss the blueberries with the remaining ¼ cup of cake flour. This helps prevent them from sinking to the bottom of the cake. Finally, fold the floured blueberries into the cake batter until just incorporated, being careful not to overmix.

7. Evenly distribute the cake batter between the two prepared pans. Bake them in the preheated oven for about 30 to 35 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean, and the cake springs back when lightly pressed.

8. Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. After that, transfer them to a wire rack to cool completely. Allowing the cakes to cool fully is crucial before frosting.

9. While the cakes cool, prepare the blueberry jam filling. In a small bowl, combine the blueberry jam with the lemon zest. Refrigerate it until you’re ready to use it. This will enhance the flavors and make the filling even more delicious.

10. For the frosting, place the softened butter in a mixing bowl. Beat it with the paddle attachment for about 3 minutes until pale yellow and fluffy. Gradually add the powdered sugar and mix on low speed until incorporated.

11. Now, add the lemon zest, vanilla, and 3 tablespoons of heavy cream. Beat on medium-high for about 3 minutes until light and fluffy. If your frosting seems too thick, add more cream a tablespoon at a time until you reach your desired consistency.

12. To assemble the cake, place one cake layer top side down onto a serving plate or cake stand. Use a piping bag with a large round or star tip to pipe a dam of frosting along the edge of the cake, creating a barrier to hold in the filling. Fill the center with the blueberry jam mixture.

13. Place the second cake layer on top, also top side down. Use the piping bag to frost the top and sides of the cake. Smooth the frosting with an offset spatula for a polished look. Finish by decorating the top with fresh blueberries and slices of lemon.

Tips and Variations

To achieve the best results with your Lemon Blueberry Cake, here are some helpful tips and variations to consider:

• Storage: Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week.
• Freezing: You can freeze the cake layers individually wrapped in plastic wrap for up to three months. Thaw in the refrigerator before serving.
• Pairing: Serve this cake with a scoop of vanilla ice cream for an indulgent dessert, or enjoy it with a cup of tea for a lighter take.
• Variations: Feel free to experiment with other fruits like strawberries or raspberries in place of blueberries for different flavor profiles.
• Frosting Options: Try a cream cheese frosting for a richer flavor alternative to the buttercream in this recipe.

Serving This Lemon Blueberry Cake

When it comes to serving the Lemon Blueberry Cake, the presentation is as delightful as the flavor. Here are some ideas to elevate your serving experience:

• Slice and Serve: Cut the cake into generous slices, showcasing the beautiful layers inside. It’s perfect for a delightful afternoon tea.
• Elegant Plating: Serve each slice on a decorative plate and garnish with fresh blueberries and a sprig of mint for an eye-catching presentation.
• Café Style: For brunch gatherings, serve alongside a fruit salad or a light yogurt for a complete spread.
• Seasonal Occasions: This cake is a hit during spring and summer celebrations, like birthday parties or picnics, thanks to its refreshing flavor.
• Special Occasions: Serve it at weddings or bridal showers as a stunning centerpiece dessert that guests will rave about.

FAQ

Conclusion

The Lemon Blueberry Cake is a delightful combination of flavors that perfectly captures the essence of spring. With its light texture and refreshing taste, it’s a recipe you’ll want to make again and again. I encourage you to try this cake for your next gathering or simply as a treat for yourself. It’s sure to impress and leave everyone with a smile!

Lemon Blueberry Cake

The ultimate summer treat, this Lemon Blueberry Cake is bursting with fresh flavor!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 cups Granulated Sugar
• Zest of 2 Lemons
• 2.25 cups Cake Flour
• 2 teaspoons Baking Powder
• 0.5 teaspoon Baking Soda
• 0.5 teaspoon Salt
• 1 cup Buttermilk
• 0.25 cup Fresh Lemon Juice
• 1 teaspoon Vanilla
• 0.5 cup Vegetable Oil
• 4 large Egg whites
• 1.5 cups Fresh or Frozen Blueberries
• 0.5 cup Blueberry Jam
• 1 tablespoon Lemon Zest
• 1 cup Salted Butter
• 4 cups Powdered Sugar
• 1 tablespoon Lemon Zest
• 1 teaspoon Vanilla Extract
• 3-5 tablespoons Heavy Cream

Equipment

• Oven
• Baking Sheet
• Frying Pan
• Whisk
• Mixing Bowl
• Chef's Knife

Method

 

1. Preheat the oven to 350°. Grease 2 8 inch round cake pans and set aside.
2. In a small bowl combine the sugar with the zest of the lemons until fragrant.
3. In a large bowl whisk together the lemon sugar, 2 cups of the flour, baking powder, baking soda, and salt.
4. To the same bowl add the buttermilk, lemon juice, vanilla, and oil and beat with the paddle attachment of a stand mixer or a hand mixer just until fully combined.
5. In another bowl whip the egg whites until medium stiff peaks form. Fold ⅓ of the egg whites into the cake batter to loosen it up, followed by the remaining egg whites. Fold until only a few streaks of egg whites remain.
6. Toss the blueberries with the remaining ¼ cup of flour. Fold into the cake batter until just combined.
7. Separate the cake batter evenly into the two cake pans and bake for about 30-35 minutes, until a toothpick comes out clean and the center of the cake springs back when lightly pressed. Let cool completely before frosting.
8. In a small bowl, combine the blueberry jam with the lemon zest. Refrigerate until ready to use.
9. Place the soft butter into the bowl of a mixer and use the paddle attachment to beat the butter for about 3 minutes, until it’s a pale-yellow color.
10. Add the powdered sugar and mix on low until it has been incorporated. Add the lemon zest, vanilla, and 3 tablespoons of cream. Beat on medium-high for about 3 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula as needed.
11. For a softer frosting, add more cream 1 tablespoon at a time until the frosting is the desired thickness. For this cake, I recommend keeping the frosting stiff enough to form thick peaks to frost the cake.
12. Place one cake round top down on the plate or cake stand. Use a piping bag with a large round or star tip to pipe a dam around the edge of the cake to prevent the filling from coming out the sides. Fill the center of the well with the blueberry jam filling.
13. Place the second cake round on top of the first, top down. Use the piping bag to pipe frosting all around the outside and top of the cake. Use an offset spatula to smooth the frosting. Top with fresh blueberries and slices of fresh lemon.

Notes

• Tip 1: Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week.
• Tip 2: You can freeze the cake layers individually wrapped in plastic wrap for up to three months. Thaw in the refrigerator before serving.
• Tip 3: Serve this cake with a scoop of vanilla ice cream for an indulgent dessert, or enjoy it with a cup of tea for a lighter take.
• Tip 4: Feel free to experiment with other fruits like strawberries or raspberries in place of blueberries for different flavor profiles.
• Tip 5: Try a cream cheese frosting for a richer flavor alternative to the buttercream in this recipe.

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Meet Harper Dean

I love the creative challenge of making weeknight dinners feel special without the fuss. I work alongside the team to develop and test recipes that are reliable but never dull. I prepared this meal in my own kitchen, refining the steps to make sure your cooking experience is smooth, fun, and delicious.