why make this recipe
Lemon Blueberry Cake is a delightful treat that combines the zesty flavor of lemon with the sweetness of fresh blueberries. This cake is perfect for any occasion, whether it’s a birthday, a family gathering, or just a sweet treat for yourself. The bright flavor and moist texture will please anyone who takes a bite. Making this cake is not only fun but also rewarding, as it fills your home with wonderful aromas and creates a beautifully layered dessert that tastes as good as it looks.
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 (fresh recommended)
- 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 350°F (180°C). Grease and flour a 9×13 inch cake pan. For layer cakes, line the bottom of the pans with parchment paper and grease the sides.
- 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 in a small bowl. Whisk with a fork and set aside.
- In a large bowl, beat the softened butter, granulated sugar, and lemon zest until fluffy (about 2-3 minutes).
- Add 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, add about 1/3 of the flour mixture to the butter mixture. Then mix in about half of the buttermilk and lemon juice mixture. Turn off the mixer and scrape down the sides and bottom of the bowl.
- Repeat the process: beat in another 1/3 of the flour mixture, then add the remaining buttermilk and lemon juice mixture. Finally, mix in the last 1/3 of the flour mixture. Be careful not to overmix.
- Toss the blueberries with 2 teaspoons of flour to prevent them from sinking, then gently fold them into the batter.
- Pour the batter into the prepared pan(s). Bake for 30-35 minutes for a 9×13 inch pan, or about 25-30 minutes for layer cakes. The cake is done when the top looks set and a toothpick comes out clean.
- Allow the cakes to cool in the pan. If you’re making a layer cake, handle the pans carefully while they are still hot.
how to serve Lemon Blueberry Cake
Serve this delightful cake at room temperature. You can top it with cream cheese frosting, fresh blueberries, and a sprinkle of lemon zest for a beautiful presentation. A slice of this cake pairs nicely with a cup of tea or coffee, making it a perfect afternoon treat.
how to store Lemon Blueberry Cake
Store any leftover cake in an airtight container at room temperature for 1-2 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to three months. Just make sure to wrap it well before freezing to prevent freezer burn.
tips to make Lemon Blueberry Cake
- Make sure all your ingredients are at room temperature for the best mixing results.
- Don’t overmix the batter to keep the cake light and fluffy.
- Use fresh blueberries for the best flavor and texture. If you only have frozen blueberries, don’t thaw them; just add them directly to the batter.
- Adjust the lemon juice and zest to your taste preference. If you like a stronger lemon flavor, feel free to add a little more.
variation
For a twist, you can add a layer of lemon curd between the cake layers or use a different berry, like raspberries or strawberries, instead of blueberries for a different flavor profile.
FAQs
Q: Can I make this cake ahead of time?
A: Yes! You can bake the cake in advance and store it in the fridge for a few days or in the freezer for longer.
Q: How can I make this recipe dairy-free?
A: You can substitute the buttermilk with a dairy-free alternative, such as almond milk mixed with vinegar, and use dairy-free butter and cream cheese for the frosting.
Q: Can I use all-purpose flour instead of cake flour?
A: Yes, you can use all-purpose flour, but the cake may be a bit denser. Cake flour gives a lighter and fluffier texture.
Lemon Blueberry Cake
Ingredients
Method
- Preheat the oven to 350°F (180°C). Grease and flour a 9×13 inch cake pan. For layer cakes, line the bottom of the pans with parchment paper and grease the sides.
- 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 in a small bowl. Whisk with a fork and set aside.
- In a large bowl, beat the softened butter, granulated sugar, and lemon zest until fluffy (about 2-3 minutes).
- Add the vanilla extract and beat in the eggs one at a time, scraping down the sides of the bowl after each addition.
- With the mixer on low speed, add about 1/3 of the flour mixture to the butter mixture. Mix in about half of the buttermilk and lemon juice mixture. Scrape down the sides and bottom of the bowl.
- Repeat the process: beat in another 1/3 of the flour mixture, then add the remaining buttermilk and lemon juice mixture. Finally, mix in the last 1/3 of the flour mixture. Be careful not to overmix.
- Toss the blueberries with 2 teaspoons of flour and gently fold them into the batter.
- Pour the batter into the prepared pan(s). Bake for 30-35 minutes for a 9×13 inch pan, or about 25-30 minutes for layer cakes. The cake is done when the top looks set and a toothpick comes out clean.
- Allow the cakes to cool in the pan. If making a layer cake, handle the pans carefully while they are still hot.
