Introduction to Lemon Blueberry Cake
When it comes to delightful desserts that can brighten up any day, lemon blueberry cake is a clear winner, especially for young professionals navigating their busy lives. With its vibrant flavors and refreshing zest, this cake offers a perfect pick-me-up after a long day at work. The balance of sweet blueberries and tart lemon creates a harmonious flavor profile that can transport you to a sunny afternoon, whether you're enjoying it with friends or treating yourself to a well-deserved slice.
Why is this cake particularly appealing for young professionals? For starters, it’s a fantastic way to impress guests at a dinner party or casual gathering without spending an entire weekend in the kitchen. Plus, the baking process can be a therapeutic escape from the day-to-day hustle. This lemon blueberry cake is versatile, too! You can bake it for special occasions or simply as a midweek treat.
Interestingly, the use of blueberries not only adds a burst of flavor but also packs in antioxidants, making it a speaker for health-conscious dessert lovers. And let’s be honest—who doesn’t feel a little happier with a slice of freshly baked cake in front of them? So, roll up your sleeves, gather your ingredients, and let’s create some culinary magic!
Ingredients for Lemon Blueberry Cake
When making this delightful Lemon Blueberry Cake, it's important to have all your ingredients ready to ensure a smooth baking experience. Here’s what you’ll need:
Cake ingredients
- Butter: 1 cup (227 g), softened to room temperature for that rich flavor.
- Sugar: 1 ¾ cups (371 g) of granulated sugar adds sweetness and moisture.
- Lemon Zest: 1 tablespoon, for that bright citrus zing.
- Eggs: 4 large (200 g), room temperature to help the batter mix well.
- Vanilla Extract: 2 teaspoons to complement the lemon’s flavor.
- Flour: 2 ½ cups (355 g) all-purpose for structure.
- Baking Essentials: 2 teaspoons baking powder, ¼ teaspoon baking soda, and ½ teaspoon salt.
- Buttermilk: 1 cup for a tender crumb, or a homemade substitute.
- Lemon Juice: ½ cup, fresh from about 3 lemons for a burst of vibrant acidity.
- Blueberries: 2 cups (340 g); use fresh or frozen (no need to thaw).
- Flour (for coating blueberries): 2 tablespoons to prevent sinking in the batter.
Whipped lemon cream cheese frosting ingredients
- Cream Cheese: 8 ounces (227 g), softened for creaminess.
- Butter: ½ cup (113 g), softened to achieve that fluffy texture.
- Powdered Sugar: 4 ½ cups (513 g) to sweeten and stabilize the frosting.
- Lemon Zest: 1 to 2 teaspoons for additional flavor.
- Lemon Juice: 1 tablespoon fresh, enhancing the frosting's tartness.
Garnish suggestions
For a beautiful presentation, consider garnishing your Lemon Blueberry Cake with:
- Fresh lemon slices to add a pop of color.
- Extra fresh blueberries for a touch of sweetness and texture.
Using fresh ingredients not only elevates the flavor but also makes your cake a delightful treat. If you’re eager for more culinary inspiration, check out these great tips on baking with fresh fruit to enhance your baking skills!
Preparing Lemon Blueberry Cake
Making a Lemon Blueberry Cake is a delightful endeavor that'll have your kitchen filled with a refreshing citrus aroma. Here’s a step-by-step guide to help you through the process — perfect for even novice bakers!
Preheat the oven and prepare the pans
Start by preheating your oven to 350°F (175°C). While it warms up, take two 9-inch round cake pans and line the bottoms with parchment paper. To ensure a smooth release, lightly coat each pan with nonstick cooking spray. If you're feeling adventurous, you can also use a 9x13-inch metal pan; just remember to lower the baking temperature to 325°F.
Cream together butter, sugar, and lemon zest
In a large mixing bowl, use an electric mixer to cream together 1 cup of softened butter, 1 ¾ cups of granulated sugar, and 1 tablespoon of fresh lemon zest. Beat this mixture for 3-4 minutes until it's light and fluffy. The zest enhances the cake's flavor, making every bite sparkle!
Incorporate eggs and vanilla extract
Add 4 large room-temperature eggs and 2 teaspoons of vanilla extract to your creamed mixture. Beat until everything is well-combined. Don’t be shy about scraping down the bowl to capture any stubborn ingredients that cling to the sides.
Mix dry ingredients
In a separate bowl, whisk together 2 ½ cups of all-purpose flour, 2 teaspoons of baking powder, ¼ teaspoon of baking soda, and ½ teaspoon of salt. This helps ensure even distribution of the leavening agents, which is key for a fluffy cake!
Combine wet and dry ingredients
Gradually add the dry mixture to the wet ingredients, mixing until just incorporated. It's fine to have a few large streaks of dry flour; it'll all come together in the next step!
Fold in blueberries
In a small bowl, toss 2 cups of fresh blueberries with 2 tablespoons of flour to prevent them from sinking. Then gently fold the blueberries into your batter using a spatula, taking care not to overmix. The goal here is to maintain the lovely bursts of fruit in your Lemon Blueberry Cake.
Bake the cakes
Evenly distribute the batter between the prepared pans and bake for 25-35 minutes. Keep an eye on them! You'll know they’re ready when the tops spring back to the touch and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Prepare the whipped lemon cream cheese frosting
While the cakes cool, whip together 8 ounces of softened cream cheese and ½ cup of softened butter until airy and fluffy. Gradually add in 4 ½ cups of powdered sugar along with the zest and juice of 1 lemon. Mix on low at first to avoid a sugary cloud, then increase the speed until your frosting is creamy and smooth.
Assemble and frost the cake
Once your cakes are completely cool, stack them on a serving plate. Begin by spreading frosting on top of the first layer before gently placing the second layer upside down on top. Finish frosting the top and sides, and don’t forget to add garnishes like fresh blueberries and lemon slices for that extra wow factor!
Enjoy the fruits of your labor! This inviting Lemon Blueberry Cake is perfect for any occasion. You can even prepare it a couple of days in advance; just allow it to chill in the refrigerator for a refreshing treat later. Happy baking!
Variations on Lemon Blueberry Cake
Blueberry Lemon Loaf Cake
If you’re looking for a delightful twist on the classic Lemon Blueberry Cake, try a Blueberry Lemon Loaf Cake! This moist and flavorful loaf is perfect for breakfast or an afternoon snack. Simply use the same batter and pour it into a loaf pan. It bakes beautifully, offering that sweet and tangy flavor in every slice. This version also makes an excellent base for your morning toast!
Lemon Blueberry Cupcakes
For a fun addition to your dessert table, consider making Lemon Blueberry Cupcakes! These mini delights are just as divine as the cake and are perfect for parties. Use the same batter for the cake and distribute it into cupcake liners. Top each cupcake with the creamy lemon frosting for a sweet and zesty treat that’s sure to impress your friends!
For more baking inspiration, check out Sally's Baking Addiction or Joy of Baking for tips on making the perfect cupcakes!
Baking Notes for Lemon Blueberry Cake
Tips for Perfecting the Cake Texture
To achieve a light and fluffy texture for your Lemon Blueberry Cake, ensure your butter and eggs are at room temperature for better emulsification. Be careful not to over-mix your batter, which can lead to a dense cake. When folding in the blueberries, use a gentle hand—this preserves their shape and maintains a lovely, fruity burst in each bite. For even baking, rotate the cakes halfway through the cooking time if your oven has hot spots.
Avoiding Common Frosting Mistakes
Make sure your cream cheese and butter are sufficiently softened before mixing; this helps create a smooth frosting. When adding powdered sugar, mix slowly to prevent a dust cloud—no one wants a messy kitchen! If your frosting seems too runny, try refrigerating it for a bit before frosting the cake. Remember, a thicker frosting not only tastes delightful but also holds up well for decoration!
For more tips on cake baking and frosting techniques, you might enjoy this article. Happy baking!
Serving Suggestions for Lemon Blueberry Cake
Pairing with Fresh Berries
Enhance your Lemon Blueberry Cake by serving it with a side of fresh berries. Raspberries and strawberries not only add vibrant colors but also provide a delightful contrast in flavor. Simply toss the berries in a bit of sugar to bring out their natural sweetness before serving. This fresh addition creates a beautiful presentation and elevates the burst of flavors in every bite!
Best Occasions to Serve
This cake shines at a variety of gatherings! Serve it at birthday parties, baby showers, or on cozy weekends with friends. Its bright flavors make it a fantastic choice for spring and summer events. You could even make it the centerpiece for a themed brunch or picnic. No matter the occasion, the Lemon Blueberry Cake will surely impress your guests and leave a lasting impression.
For additional inspiration, check out The Spruce Eats and Food Network for other delightful dessert ideas!
Tips for Making Perfect Lemon Blueberry Cake
Storage Methods for Freshness
To keep your Lemon Blueberry Cake fresh, store it in an airtight container in the refrigerator. This will preserve its moisture and flavor for up to a week. If you're making it ahead of time, it can last in the fridge for two days before serving. Be sure to let it come to room temperature before showcasing it at your next gathering for the best taste experience. You can also freeze slices wrapped tightly in plastic wrap for up to three months.
Recommendations for Serving Temperature
For a delightful flavor, serve your Lemon Blueberry Cake at room temperature. If it's been refrigerated, allow it to sit out for about an hour to warm up. The whipped lemon cream cheese frosting tastes even more luscious when slightly softened. Your guests will appreciate the vibrant lemony flavor paired with the juicy blueberries, creating a refreshing treat!
For more storage tips and tricks, check out The Kitchn.
Time details for Lemon Blueberry Cake
Preparation time
Prepare for a delightful baking experience! This Lemon Blueberry Cake will take approximately 3 hours and 45 minutes to get ready, including the time to gather ingredients, mix, and bake.
Baking time
Once your cake is in the oven, it will take about 40 minutes to bake to perfection. Keep an eye on it during the final minutes to ensure it doesn’t overbake!
Total time
From start to finish, you'll need around 4 hours and 25 minutes to enjoy this scrumptious treat. Perfect for a weekend baking project, this cake is well worth the wait!
Want more baking tips? Check out King Arthur Baking for great resources and inspiration!
Nutritional Information for Lemon Blueberry Cake
Calories per serving
This delightful Lemon Blueberry Cake has approximately 350 calories per slice, making it a sweet treat that's still manageable for weekday indulgences.
Sugar content
With around 25 grams of sugar per serving, this cake captures the sweetness of ripe blueberries and zesty lemon, striking a perfect balance.
Dietary considerations
While this cake contains gluten from flour and dairy products, it can be adapted for various dietary needs. Consider using gluten-free flour and non-dairy cream cheese for a delicious alternative. Always check nutritional labels to accommodate specific dietary restrictions or preferences.
For more detailed nutrition information, you can consult resources like the USDA FoodData Central or Healthline for dietary insights. Enjoy your baking adventure while keeping these nutritional factors in mind!
FAQs about Lemon Blueberry Cake
Can I use frozen blueberries?
Absolutely! You can use frozen blueberries in your Lemon Blueberry Cake without thawing them first. In fact, using frozen berries can enhance the cake's moisture. Just keep in mind that the batter may turn a bit more blue-tinged due to the berries releasing some juices during baking. For expert tips on baking with frozen fruit, check out this helpful guide.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, you can easily create a substitute. Combine half a cup of milk with half a cup of sour cream for a creamy alternative. Alternatively, adding a tablespoon of lemon juice or vinegar to a cup of regular milk will also work wonders. This method mimics the acidity of buttermilk, ensuring your cake remains fluffy and moist.
How long does the cake last?
Once frosted, your Lemon Blueberry Cake will stay fresh for about 3-4 days in the refrigerator. Just remember to let it sit at room temperature for about an hour before serving for the best flavor. It's perfect for making in advance; I often bake this cake a day or two before an event!
Conclusion on Lemon Blueberry Cake
This Lemon Blueberry Cake is a delightful way to celebrate any occasion or simply brighten your day. Its tangy lemon and sweet blueberry combination is sure to impress. Plus, the whipped lemon cream cheese frosting adds a luscious touch. Enjoy making lasting memories as you savor every bite!
Lemon Blueberry Cake with Whipped Lemon Cream Frosting
Equipment
- Electric mixer
- 9-inch round cake pans
- parchment paper
- Cooling Rack
Ingredients
Cake
- 1 cup butter softened to room temperature (I use salted)
- 1.75 cups granulated sugar
- 1 tablespoon fresh lemon zest
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup buttermilk see note
- 0.5 cup fresh lemon juice from about 3 lemons
- 2 cups fresh or frozen blueberries do not thaw if frozen
- 2 tablespoons all-purpose flour
Whipped Lemon Cream Cheese Frosting
- 8 ounces cream cheese softened to room temperature
- 0.5 cup butter softened to room temperature (I use salted)
- 4.5 cups powdered sugar
- 1 to 2 teaspoons fresh lemon zest
- 1 tablespoon fresh lemon juice
Garnish
- Fresh lemon slices
- Fresh blueberries
Instructions
Cake Preparation
- Preheat the oven to 350 degrees. Line the bottom of two 9-inch round cake pans with parchment paper and coat with nonstick cooking spray. The cake can also be baked in a 9X13-inch pan (metal pan is recommended - if using glass, bake at 325 degrees F). Set aside.
- In a large bowl with an electric mixer (or in the bowl of an electric mixer fitted with the paddle attachment), cream together the butter, sugar and lemon zest until light and fluffy, 3-4 minutes.
- Add the eggs and vanilla and mix until well-combined, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, baking powder, soda and salt. Stir the dry mixture into the wet ingredients until partly combined. Large dry streaks are ok.
- Add the buttermilk and lemon juice to the batter, and stir by hand, folding the batter until just combined.
- In another bowl, toss the blueberries with the 2 tablespoons flour. Add the blueberries and flour to the batter and fold in by hand with a spatula or wooden spoon until just combined. Don't over mix.
- Spread the batter evenly in the prepared pans and bake for 25-35 minutes until the top springs back lightly to the touch and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the cakes cool for 5-10 minutes in the pans before turning them out onto a cooling rack to cool completely. (I don't turn the cake out if baking in a 9X13-inch pan.)
Frosting Preparation
- For the frosting, whip the softened cream cheese and butter together with a handheld electric mixer or with an electric stand mixer fitted with the paddle attachment until light and fluffy, 2-3 minutes.
- Add the powdered sugar, lemon zest and lemon juice and mix on low speed (so the powdered sugar doesn't fly everywhere) until it starts to come together. Increase the speed and mix until light and creamy, 2-3 minutes.
- When the cake has cooled completely, place one round on a platter or plate and spread the top evenly with frosting. Place the other cake round upside down on the frosting and press just lightly.
- Continue frosting with a thin spatula or offset spatula until the top and sides of the cake are evenly frosted. Garnish with blueberries and lemon slices, if desired.
- This cake, once frosted, lasts very well in the refrigerator for several days (I've made it up to two days in advance before serving). Take it out an hour or two before serving or serve chilled, your choice!
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