Introduction to Lemon Blueberry Cake
Lemon blueberry cake is an invigorating blend of flavors that brings a vibrant touch to any gathering. Imagine the zest of fresh lemons dancing with sweet, juicy blueberries in a moist and fluffy cake. It’s not just a dessert; it’s an experience that can brighten even the cloudiest of days. This cake is perfect for birthdays, brunches, or simply as an afternoon treat to accompany your favorite beverage.
Why Choose Lemon Blueberry Cake for Your Next Gathering?
When planning your next event, you might wonder, "What dessert will impress my guests?" Enter lemon blueberry cake—a crowd-pleaser that combines the tartness of lemon with the sweetness of blueberries, creating an irresistible combination.
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A Perfect Balance: The citrusy brightness cuts through the sweetness, making it feel light and refreshing.
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Versatile Serving Options: Whether served at room temperature or chilled, this cake adapts to any occasion, from casual picnics to elegant soirées.
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Just the Right Amount of Indulgence: Alongside its delightful flavor, the whipped lemon cream frosting adds a luxurious finish without overwhelming the palate.
Curious about trying this out? You can explore more about the culinary origins of lemon desserts here. So, gather your ingredients and get ready to delight your taste buds with this lemon blueberry cake recipe that will surely leave a lasting impression!
Ingredients for Lemon Blueberry Cake
Essential Ingredients for the Cake
To create the perfect lemon blueberry cake, you'll need a delightful mix of flavors and textures. Here’s what you’ll gather:
- 1 cup (227 g) butter, softened to room temperature (salted is best for flavor)
- 1 ¾ cups (371 g) granulated sugar for that sweetness
- 1 tablespoon fresh lemon zest to bring out that tangy goodness
- 4 large eggs, preferably at room temperature
- 2 teaspoons vanilla extract for a hint of warmth
- 2 ½ cups (355 g) all-purpose flour, ensuring a light texture
- 2 teaspoons baking powder and ¼ teaspoon baking soda for lift
- ½ teaspoon salt to balance the sweetness
- 1 cup buttermilk for moisture
- ½ cup fresh lemon juice, about 3 lemons' worth
- 2 cups (340 g) blueberries—fresh or frozen (don't thaw those berries!)
- 2 tablespoons (18 g) all-purpose flour to coat the blueberries
Ingredients for Whipped Lemon Cream Cheese Frosting
Now, let’s elevate our cake with a luscious frosting that’s a must-try! Here’s what you’ll need:
- 8 ounces (227 g) cream cheese, softened for creaminess
- ½ cup (113 g) butter, also softened (consider salted for flavor)
- 4 ½ cups (513 g) powdered sugar, sweetening the mix
- 1 to 2 teaspoons fresh lemon zest for that extra zing
- 1 tablespoon fresh lemon juice, enhancing the freshness and creaminess
With these ingredients, you’re all set to create a stunning lemon blueberry cake that’s sure to impress. Ready to get baking? Check out this guide from the USDA on blueberries for tips on choosing the best berries!
Step-by-step preparation of Lemon Blueberry Cake
Creating a lemon blueberry cake is a delightful journey that not only fills your kitchen with citrusy aromas but also results in a show-stopping dessert perfect for any occasion. Here’s your step-by-step guide to achieving cake perfection!
Gather and prep your ingredients
Before diving into the baking process, it's crucial to gather all your ingredients. You’ll need:
- For the cake: butter, granulated sugar, fresh lemons for zest and juice, eggs, vanilla extract, flour, baking powder and soda, salt, buttermilk, and blueberries.
- For the frosting: cream cheese, butter, powdered sugar, lemon zest, and juice.
Make sure to have your kitchen tools handy—mixing bowls, electric mixer, spatula, and cake pans. Preheat your oven to 350°F (175°C) and prepare your cake pans by greasing them and lining the bottom with parchment paper.
Cream the butter and sugar
Start by placing the softened butter and granulated sugar in a large mixing bowl. Using an electric mixer, beat them together on medium speed until the mixture becomes light and fluffy (about 3-4 minutes). This step is crucial as it incorporates air into the batter, leading to a lighter and fluffier cake.
Mix in eggs and vanilla
Once your butter and sugar are creamed, add in the room-temperature eggs and vanilla extract. Beat on low speed until fully incorporated. Be sure to scrape down the sides of the bowl as needed to ensure all ingredients are well mixed.
Combine dry ingredients
In a separate bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. This step helps to distribute the leavening agents evenly throughout the flour, allowing for a uniform rise in your lemon blueberry cake.
Fold in buttermilk and lemon juice
Now, add the buttermilk and fresh lemon juice to the wet ingredients, folding gently with a spatula until just combined. Avoid over-mixing at this stage; a few flour streaks are perfectly acceptable as they’ll blend in during the next step.
Incorporate blueberries
Take your blueberries and toss them lightly with the extra 2 tablespoons of flour. This will help prevent them from sinking to the bottom of the cake while baking. Carefully fold your blueberries into the batter until just combined.
Bake the cake and let cool
Divide the batter evenly between your prepared cake pans and smooth the tops with a spatula. Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean. Once done, let the cakes cool in the pans for 5-10 minutes before transferring them to a cooling rack to cool completely.
Whip up the frosting
In the meantime, let's prepare the frosting. Beat the softened cream cheese and butter together until light and fluffy. Gradually add the powdered sugar, lemon zest, and juice, mixing on low speed to prevent sugar clouds. Once mixed, increase your mixer speed until the frosting is creamy and delicious.
Assemble and frost the cake
When your cakes are completely cool, place one layer on a serving platter and generously spread frosting on top. Place the second layer upside down on the frosting and continue to frost the top and sides of the cake. Garnish with fresh blueberries and lemon slices for a stunning presentation!
Feeding your craving for something sweet has never been easier! Enjoy this zesty lemon blueberry cake with a cup of tea, and don't forget to save some for your friends (or not!). For more baking tips and tricks, check out resources like King Arthur Baking or Serious Eats. Happy baking!
Variations on Lemon Blueberry Cake
If you love the bright, zesty flavor of lemon blueberry cake but want to switch things up, try these delightful variations!
Lemon Blueberry Cupcakes
Transform your cake into irresistible lemon blueberry cupcakes! Just bake the batter in a muffin tin, and adjust the baking time to about 18-20 minutes for scrumptious individual treats. Top them with the same whipped lemon cream cheese frosting for a delightful, portable dessert option that’s perfect for picnics or gatherings.
Lemon Blueberry Bread
For a delightful twist on traditional cake, consider making lemon blueberry bread. Simply pour the cake batter into a loaf pan and bake it for about 50-60 minutes. This results in a moist, dense bread that pairs wonderfully with morning coffee or afternoon tea. Slice it up, and enjoy it on its own or drizzled with a lemon glaze for extra sweetness.
With these variations, you can relish the deliciousness of lemon and blueberries any day of the week!
Cooking Notes for Lemon Blueberry Cake
Tips for Achieving Perfect Texture
To ensure a flawless lemon blueberry cake, make sure all your ingredients are at room temperature. This helps create a smooth batter that rises beautifully. When mixing, avoid over-mixing once you add the flour; this keeps your cake light and fluffy. If you’re using frozen blueberries, don’t thaw them—this prevents them from sinking and turning the batter blue!
Best Practices for Frosting Consistency
For the whipped lemon cream cheese frosting, start with the cream cheese and butter at room temperature to achieve that creamy, spreadable texture. If you find it too thick, add a teaspoon of lemon juice or a splash of milk to loosen it up. Remember to whip it well until it’s light and fluffy, which enhances its wonderful lemon flavor! For more tips on frosting techniques, check out this helpful guide.
Serving suggestions for Lemon Blueberry Cake
Ideal accompaniments for serving
Pairing your lemon blueberry cake with the right accompaniments can elevate the experience. Here are some delightful options:
- Fresh Berries: A handful of fresh blueberries or raspberries on the side not only adds a pop of color but also complements the tartness of the lemon.
- Herbal Tea: Serve slices alongside a warm cup of chamomile or mint tea for a refreshing pairing that enhances the cake's citrus notes.
- Vanilla Ice Cream: The creaminess blends beautifully with the cake's flavors, creating a delightful contrast.
Creative presentation ideas
Your lemon blueberry cake deserves a stunning presentation! Consider these creative ideas:
- Tiered Display: Stack your cake layers for an impressive height. Garnish with a dusting of powdered sugar for an elegant finish.
- Cake Stand: Use a decorative cake stand to elevate the look and draw attention when serving at gatherings.
- Edible Flowers: Add some edible flowers like pansies or nasturtiums around the plate for a vibrant, garden-fresh appeal.
Find more inspiration on beautiful cake presentations here.
These serving suggestions will not only enhance the flavors but also bring a visually appealing touch to your lemon blueberry cake!
Time Breakdown for Lemon Blueberry Cake
Preparation Time
Get your kitchen ready! This part takes about 20 minutes as you gather ingredients, prep your pans, and whip up the batter.
Baking Time
Let your oven work its magic! The lemon blueberry cake bakes for approximately 25-35 minutes. Keep an eye on it and do the toothpick test to ensure it’s perfectly done.
Cooling Time
Patience is a virtue. Allow the cakes to cool in the pans for about 5-10 minutes before transferring them to a cooling rack. Total cooling time is about 1 hour to ensure they’re sufficiently chilled for frosting.
Total Time
In total, you’ll spend roughly 1 hour and 40 minutes to craft this delightful treat from start to finish. Perfect for an afternoon baking session or prepping for an upcoming gathering! If you need a little inspiration, check out this guide on cake baking times for tips on achieving the best results.
Now that you have a clear sense of time, let’s dive into the deliciousness of the Lemon Blueberry Cake with Whipped Lemon Cream Frosting!
Nutritional Facts for Lemon Blueberry Cake
Calories per serving
Each serving of this delightful lemon blueberry cake contains approximately 370 calories. It’s the perfect option for enjoying a sweet treat without derailing your healthy eating goals.
Key nutritional information
This cake is not only delicious but also offers beneficial nutrients:
- Carbohydrates: 55g
- Fat: 15g
- Protein: 4g
- Fiber: 1g
These numbers can vary based on specific ingredients used and serving sizes.
Health benefits of ingredients
The ingredients in this lemon blueberry cake come with their own health benefits:
- Blueberries are rich in antioxidants and vitamins, particularly Vitamin C, which supports your immune system.
- Lemons provide a refreshing burst of Vitamin C and may aid in digestion and skin health.
- Buttermilk adds a dash of calcium and probiotics, which are excellent for gut health.
For more insights on the nutritional benefits of blueberries, check sources like Healthline and WebMD. These can help you feel good about indulging every now and then!
FAQs about Lemon Blueberry Cake
Can I use frozen blueberries in the recipe?
Absolutely! Frozen blueberries can be a great addition to your lemon blueberry cake. Just remember not to thaw them; this helps maintain their shape and prevents the batter from turning too blue. Tossing them in a little flour before mixing is also a great trick to avoid sinking.
How do I store leftover cake?
To keep your lemon blueberry cake fresh, store it in an airtight container in the refrigerator. It can last for up to 5 days, and the flavors may even improve as it sits. If you like your cake at room temperature, let it rest outside for 1-2 hours before serving.
What can I substitute for buttermilk?
If you find yourself short on buttermilk, try a simple substitute! Combine half milk and half vinegar or lemon juice — let it sit for a few minutes, and you have a quick homemade version. Alternatively, thick yogurt or sour cream can be blended with a bit of milk for a similar tangy effect.
How long does the cake last?
This delicious cake can last in the fridge for about 5 days if stored properly. Whether you enjoy it chilled or allow it to come to room temperature for an hour before serving, it’s bound to be a hit at your gatherings! For more tips on cake storage, check out this helpful article!
Conclusion on Lemon Blueberry Cake
Making a lemon blueberry cake is truly a delightful experience! The zesty flavor combined with juicy blueberries creates a refreshing treat that brightens any occasion. So, why not put on that apron and dive into baking? Trust us, this cake will become a favorite in no time! For more tips and tricks on baking, visit King Arthur Baking or explore fun dessert ideas at Preppy Kitchen. Happy baking!
Lemon Blueberry Cake with Whipped Lemon Cream Frosting
Equipment
- electric mixer
- 9-inch round cake pans
- Parchment Paper
- Spatula
- Cooling Rack
Ingredients
Cake
- 1 cup butter, softened 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
- 0.5 cup butter, softened I use salted
- 4.5 cups powdered sugar
- 1-2 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.
- In a large bowl with an electric mixer, 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.
- Add the buttermilk and lemon juice to the batter, and stir by hand until just combined.
- Toss the blueberries with the 2 tablespoons flour and add them to the batter, folding in by hand until just combined.
- Spread the batter evenly in the prepared pans and bake for 25-35 minutes until a toothpick inserted in the center comes out clean.
- Let the cakes cool for 5-10 minutes in the pans before turning them out onto a cooling rack to cool completely.
Frosting Preparation
- For the frosting, whip the softened cream cheese and butter together until light and fluffy, 2-3 minutes.
- Add the powdered sugar, lemon zest and lemon juice and mix on low speed until it starts to come together. Then increase the speed and mix until light and creamy.
- When the cake has cooled completely, place one round on a platter and spread the top evenly with frosting.
- Place the other cake round upside down on the frosting and press gently. Continue frosting until the top and sides are evenly frosted.
- Garnish with blueberries and lemon slices, if desired.
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