Lemon Blueberry Cake- Lemon blueberry layer cake is studded with juicy berries and topped with luscious cream cheese icing. This cake is unlike any other cake you’ve ever had. The lemon cake has a smooth, velvety, and fluffy texture, as well as a lovely natural lemon taste that is offset by the sweet blueberries. One of my favorite summer cake tastes is smooth and tangy traditional cream cheese frosting that is just firm enough to frost a cake but not too sweet. This dessert has 1 pound of blueberries and has delicious bursts of juicy blueberry and zesty lemon taste in every mouthful. It’s not too sweet or overly tangy, but it’s just perfect. Fresh blueberries and lemon taste abound in this simple recipe. This traditional cake recipe, topped with homemade cream cheese frosting, is ideal for summer! This is an additional lemony flavor.
Lemon Blueberry Cake Recipe:
When we don’t have much time, we create a fast, wooden spoon-mixed Lemon Blueberry Yogurt Cake. But if you want to amaze your guests, prepare THIS Blueberry Cake! It is a complete and entire celebration of blueberries, wrapped together in an unbeatable combination: A lemon-infused fluffy cake inspired from this Vanilla Cake, which has a devoted fanbase from all over the world. Blueberry popsicle And then there’s the puffy, creamy Frosting with Lemon Cream Cheese.
Why We Dig This Lemon Blueberry Cake?
I love having dishes like this or our simple Strawberry Cake on hand that can be thrown together fast and are ideal for unexpected guests or my nighttime sweet-tooth cravings. If you bite into this while it’s still warm, you’ll have no words, only sound effects… mmm!
It’s soft and fluffy, with the flavor of a delicious Blueberry Muffin from a fine bakery. But seriously, it’s very, really excellent!
Simple ingredients combine to create the ideal lemon blueberry cake in this recipe. What you’ll need is as follows:
- Flour, all-purpose
- Baking powder and baking soda are an excellent combo. The baking soda mitigates the acidity of the lemon juice, while the baking powder adds a lovely texture.
- Unsalted butter, room temperature + vegetable oil: The butter and vegetable oil combination provides moisture to the cake. I like this combination because it combines the buttery flavor of the butter with the wetness of the oil.
- Extract of vanilla
- Sour cream and buttermilk: This combination adds moisture to the cake without thinning it out so much that the blueberries sink.
- This cake has a lot of lemon flavor thanks to the use of fresh lemon juice and lemon zest.
- Blueberries, fresh
How To Make Lemon Blueberry Cake?
- Set up your tools. Prepare three 8-inch cake pans by lining the bottoms with parchment paper circles and greasing the sides. Preheat the oven to 350 degrees Fahrenheit (176 degrees Celsius).
- Combine the dry ingredients in a mixing bowl. Set aside the flour, baking powder, baking soda, and salt in a medium-sized mixing basin.
- Stir in the sugar. In a large mixing basin, cream together the butter, oil, and sugar until light and fluffy, about 1 1/2 to 2 minutes. Don’t shorten the creaming time.
- Stir in the vanilla essence and sour cream until thoroughly mixed.
- Add the eggs one at a time, mixing after each one until largely incorporated. Scrape down the sides of the bowl as needed to ensure that all ingredients are thoroughly combined.
- Begin by combining the wet and dry components. Mix in half of the dry ingredients until the batter is largely mixed.
- Season with lemon juice. Combine the lemon juice, lemon zest, and milk in a small mixing bowl, then gradually add the mixture to the batter and stir until thoroughly incorporated.
- Stir in the remaining dry ingredients until smooth and completely mixed. Scrape down the sides of the bowl as needed to ensure that all ingredients are thoroughly combined. The batter should not be over-mixed.
- Gently toss the blueberries with 1/2 a tablespoon of flour, then add the blueberries to the cake batter and fold to incorporate.
- Bake in prepared cake pans. Divide the mixture evenly between the cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few crumbs.
- It’s cool. Remove the cakes from the oven and let aside for 2-3 minutes before transferring to cooling racks to cool fully.
When the cake has cooled and is ready, create the Cream Cheese Frosting. If you’re not used to dealing with cream cheese frosting, it can be a bit hard. Cream cheese frosting is softer than butter frosting.
Frosting Made With Cream Cheese:
This rich and soft cake is a cross between a vanilla layer cake and a pound cake. The silky cream cheese icing is the ideal finishing touch–it tastes exactly like spreadable cheesecake. Because the cream cheese frosting is so easy to apply to the cake, it’s a really simple cake to decorate. It doesn’t have to be neat– its haphazardness, don’t you think, contributes to its charm? Decorate with blueberries, lemon zest, lemon slices, or whatever else you like!
How To Make a Classic Cream Cheese Frosting?
To make a fluffy cream cheese frosting, beat, beat, beat!
- To begin making the frosting, cream the butter. Whip in the cream cheese, then add the icing sugar/powdered sugar and mix for 3 minutes, or until frothy.
- At the end, add a bit of salt, vanilla extract, and lemon juice and stir well. Spread on each layer of the cake, including the top and edges. We’re all in on this!
Tips And Tricks:
- This simple cream cheese frosting recipe may be used on a variety of baked items. If you want a more adaptable frosting, leave off the lemon essence.
- Whip together the butter and sugar until the mixture is extremely light, nearly white. If the butter is not sufficiently whipped, the cake will be dense and heavy.
- To keep the blueberries from sinking to the bottom of the cake, toss them in a little flour before adding them to the cake mixture.
- Do Not Overmix – Overmixing the batter might result in a thick cake.
Can I Reduce Back On The Powdered Sugar In The Frosting?
Cream Cheese frosting may be tough – it’s tempting to cut the powdered sugar, but if you do, your frosting will be too thin and won’t remain in place on the cake. It is not something I would endorse.
Is It Okay To Use Frozen Blueberries?
Fresh blueberries are preferred, although frozen blueberries can be used in a hurry. I would just suggest thawing them and patting them dry first. Otherwise, the frozen blueberries (when added frozen to the batter) contribute extra water to the batter and thin it down as it bakes. As a result, not only does the cake’s final texture vary slightly, but the blueberries sink.
Should I Use This Recipe To Make Cupcakes?
I haven’t made cupcakes with this precise recipe previously, but you should be able to easily transform it into lemon blueberry cupcakes. You should only bake the cupcakes for 15-18 minutes, although this is just a guess.
Are You Able To Cover This Cake In Fondant?
Yes, it is true! If you don’t want to use cream cheese icing, you can cover the cake in fondant. When cream cheese frosting is placed close to fondant, it weeps and becomes mushy.
You CAN fill a cake with cream cheese frosting and keep it inside and coated on the exterior with a dam of standard simple buttercream. Just keep in mind that cream cheese frosting may be left out at room temperature for up to 2-3 hours before it needs to be refrigerated.
Instructions For Making Ahead & Freezing:
Prepare the cakes and icing a day ahead of time. Cakes should be kept at room temperature, properly wrapped. Place the prepared frosting in an airtight container and refrigerate until ready to use. Bring the frosting to room temperature before spreading it since it will be rather stiff after it has been refrigerated. (If necessary, thin with a splash of cream or milk.) Cakes, frosted or unfrosted, can be stored for up to 2 months; defrost overnight in the refrigerator and bring to room temperature before serving if preferred.
MORE DELICIOIUS RECIPES HERE:
- 2 cups of all-purpose flour
- 2 1/2 tsp. baking powder
- 1/4 teaspoon salt
- 4 big eggs at room temperature
- 1 1/2 cups sugar
- 1/2 cup melted and HOT unsalted butter
- 1 cup full-fat sour cream, at room temperature
- 3 teaspoons vanilla extract
- 3 teaspoons vegetable or canola oil
- 3 teaspoon lemon zest
- 2 1/2 cups blueberries
- 2 teaspoons flour
- Frosting With Lemon Cream Cheese:
- 2 sticks unsalted butter at room temperature
- 250g cream cheese, at room temperature but not too soft
- 4 cups SIFTED soft icing sugar / powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- a pinch of sea salt
- Blueberries, lemon slices, and edible flowers
Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before beginning the batter. Put one shelf in the center of the oven and another beneath it.
Cake pans: Butter 3 x 20cm / 8" cake pans and line with parchment / baking paper.
Set aside one-third of the blueberries (for scattering later). Toss the rest of the blueberries in flour.
Combine the following dry ingredients: In a large mixing basin, combine the flour, baking powder, and salt. Place aside.
Whisk the eggs for 30 seconds on speed 6 of a stand mixer fitted with a whisk attachment or with a hand beater.
Add sugar, then beat: While the mixer is still running, slowly drizzle in the sugar for 45 seconds. Then, on speed 8, beat for 7 minutes, or until the loudness and whiteness are tripled.
Scatter 1/3 flour across the surface of the beaten eggs, then beat on Speed 1 for 5 seconds. Add half of the remaining flour and mix on Speed 1 for 5 seconds. Add the remaining flour and mix on Speed 1 for 5 – 10 seconds, or until the flour is just combined. Stop immediately if you can't see any flour.
Wet ingredients: In the now-empty flour bowl, whisk together the sour cream, heated butter, oil, vanilla, and lemon zest. Whisk until the mixture is smooth.
'Temper' the sour cream mix by adding about 1 1/2 cups of the egg mixture to the sour cream basin (2 big scoops, no need to be accurate). Whisk until the mixture is smooth.
Slowly incorporate the sour cream mixture and the egg mixture: Return the beater to Speed 1 and scrape the sour cream mixture into the egg mixture for 15 seconds before turning off the beater.
Scrape and final mix: Scrape the sides and bottom of the bowl. For 10 seconds, beat on Speed 1. The batter should be thick yet soft, rather than runny and thin.
Blueberries: Gently fold in the flour-coated blueberries.
Divide the batter evenly between the cake pans and level the tops. Scatter reserved blueberries over top.
Bake for 25 minutes, or until the top is brown and a toothpick inserted into the center comes out clean. (If you can't fit all of the pans on one shelf, place two on the middle shelf and one beneath.) Remove the top pans after 25 minutes, then move the lower pan to the middle shelf and bake for another 3 minutes.)
Cool & Frost:
Once out of oven, cool in cake pans for 15 minutes, then gently turn out onto cooling racks upside down. Peel off baking paper and cool upside down – any slight dome will flatten perfectly (for neat layers).
Frost upside down layers with Cream Cheese Frosting! Decorate with extra blueberries, lemon slices and edible flowers, if desired.
Frosting With Lemon Cream Cheese:
In a stand mixer, beat the butter with the whisk attachment for 2 minutes, or until it is frothy and creamy and a lighter color. Add the cream cheese and beat for 30 seconds, or until smooth.
Add icing sugar / powdered sugar and beat on speed 1 until combined (to avoid an icing powder storm). If a powder storm occurs, cover with a tea towel and, once completely integrated, beat on high for 2 minutes on Speed 7.
Beat in the vanilla and lemon juice for another 30 seconds. Use right away.
Room temperature eggs are preferred since they blend easily and quickly into the cake mixture, lowering the danger of over-mixing (and an excessively dense cake!). Place the eggs in a basin of warm water for 5 minutes before using, or lay them out with the cream cheese/butter for the recipe.
Flour: Take care not to over measure the flour. This will produce a hefty cake. Use the same quantity of sifted cake flour instead for a lighter crumb.
Buttermilk: Buttermilk contributes to a beautifully moist cake. If you don't have buttermilk, substitute whole milk. Lower fat or nondairy milks can be used in a pinch, but the cake will not be as rich and moist.
Brick-style cream cheese, not cream cheese spread, should be used.
For the creamiest texture, heavy cream with 30 percent or greater milk fat is preferable in frosting. In a pinch, milk will suffice!
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 821Total Fat 46gSaturated Fat 27gTrans Fat 0gUnsaturated Fat 16gCholesterol 178mgSodium 266mgCarbohydrates 99gFiber 2gSugar 78gProtein 7g