Introduction to Lemon Blueberry Cake
Lemon blueberry cake is the perfect dessert for young professionals looking for a delightful and refreshing treat. Balancing the bright, zesty notes of lemon with the natural sweetness of fresh blueberries, this cake is not just a feast for the eyes but also for the palate. Imagine biting into a soft, moist slice and feeling the burst of juicy blueberries complemented by a tangy lemon cream cheese buttercream—pure bliss!
Why should busy young professionals give this cake a try? Well, it’s more than just a delicious option for brunch or a casual gathering; it’s a great way to impress friends and coworkers alike. The vibrant flavors and beautiful layers make it ideal for celebrations, from birthdays to casual office celebrations. Plus, baking can serve as a relaxing hobby, offering a moment of mindfulness away from the daily hustle.
Whether you enjoy baking as a creative outlet or need a showstopper dessert, this lemon blueberry cake can easily become a cherished recipe in your culinary repertoire. So let's roll up our sleeves and dive into this delightful recipe that will surely brighten your day! For more tips on the benefits of baking, check out The Kitchn for expert advice.
Ingredients for Lemon Blueberry Cake
Creating a lemon blueberry cake requires just a few essential ingredients that come together beautifully for a delightful dessert. Here’s what you’ll need for each component:
Essential ingredients for the cake
- 2 Cups (265g) all-purpose flour: This forms the cake's structure.
- 1 ½ teaspoon baking powder and ¼ teaspoon baking soda: These leavening agents are crucial for a light and fluffy cake.
- ½ Cup (120ml) whole milk: Adds moisture.
- ⅓ Cup (80ml) lemon juice: Freshly squeezed for the best flavor.
- 1 tablespoon lemon zest: Enhances that vibrant lemony taste.
- 1 ½ Cups (300g) granulated sugar: Sweetens the cake perfectly.
- ⅓ Cup (75g) unsalted butter and ¼ Cup (60ml) vegetable oil: For richness and moisture.
- 3 large eggs and 2 teaspoon pure vanilla extract: Key for binding and flavor.
- 1 Cup (135g) fresh blueberries: The stars of our cake!
Ingredients for the lemon cream cheese buttercream
- ¾ Cups (170g) unsalted butter: For a creamy base.
- 6 Cups (720g) powdered sugar: Sweetens and thickens the frosting.
- 2 teaspoon lemon juice: Brightens the flavor profile.
- 12 Oz (339g) full-fat brick-style cream cheese: Ensures a rich and smooth texture.
- Pinch of salt: Balances sweetness.
These ingredients work harmoniously to create a deliciously moist lemon blueberry cake with a tangy lemon cream cheese buttercream. For tips and techniques on using these ingredients effectively, check out resources like King Arthur Baking for some wonderful baking insights. Happy baking!
Preparing Lemon Blueberry Cake
Baking a lemon blueberry cake is not only a delectable endeavor but also a delightful way to bring a burst of sunshine to any occasion! This cake combines zesty lemon flavors with juicy blueberries, making it perfect for celebrations or just a cozy weekend treat. Let’s dive into the steps to create this delightful dessert from scratch.
Preheat and prepare your baking pans
Start by preheating your oven to 350ºF (177ºC). This step is crucial as it ensures an even rise during baking. Next, prepare your cake pans—either three 6-inch or two 8-inch pans. Spray the sides with cooking spray and line the bottoms with parchment paper circles to prevent sticking. This little detail makes removing the cakes a breeze once they’re baked.
Mix the dry ingredients for the cake
In a large mixing bowl, whisk together your dry ingredients: 2 cups of all-purpose flour, 1 ½ teaspoons of baking powder, ¼ teaspoon of baking soda, and ½ teaspoon of salt. This is where the magic starts, as combining these ingredients properly helps provide a nice rise and texture to your lemon blueberry cake. Set this bowl aside while you move on to the wet ingredients.
Combine wet ingredients and lemon zest
In a liquid measuring cup, mix ½ cup of room temperature whole milk with ⅓ cup of freshly squeezed lemon juice. Add in 1 tablespoon of lemon zest for that zesty kick! The freshness of the lemon enhances the overall flavor profile of your cake.
Create the cake batter
In a stand mixer fitted with a paddle attachment, combine 1 ½ cups of granulated sugar and the lemon zest mixture you prepared earlier. Beat this together until fragrant, about one minute. Then, add ⅓ cup of room temperature unsalted butter and ¼ cup of vegetable oil, mixing until light and fluffy. Incorporate three large eggs, one at a time, and finish with 2 teaspoons of pure vanilla extract.
Incorporate blueberries
Toss 1 cup of fresh blueberries with 2 teaspoons of flour. This step helps keep the blueberries from sinking to the bottom of the batter during baking. Gently fold two-thirds of the floured blueberries into the batter, spreading flavor throughout, while reserving the rest for the cake's top.
Bake the cake layers
Divide the batter evenly into your prepared pans and gently press the reserved blueberries into the tops. Bake for approximately 30-35 minutes. Keep an eye on them; a toothpick inserted in the center should come out clean or with a few moist crumbs. Once done, allow the cakes to cool in the pans for about five minutes before transferring them to a wire rack to cool completely.
Make the lemon cream cheese buttercream
While your cakes cool, it’s time to whip up that luscious lemon cream cheese buttercream! In the stand mixer, beat ¾ cup of unsalted butter until light and creamy. Gradually add 6 cups of powdered sugar, followed by 2 teaspoons of lemon juice, and beat until smooth. Finally, add 12 ounces of room temperature full-fat cream cheese and mix until smooth and creamy.
Assemble and decorate the cake
Once your cake layers are completely cool, level them if needed. Stack the layers with buttercream in between, then apply a crumb coat on the outside. Chill your crumb-coated cake for at least 30 minutes to firm up the frosting. For a beautiful finish, use the remaining buttercream to pipe a design on top. Garnish with fresh blueberries and lemon slices for that extra touch!
Baking a lemon blueberry cake may seem daunting at first, but each step brings you closer to a delicious masterpiece that will impress your friends and family. Enjoy this labor of love with a cup of tea or coffee, and relish the sweet and tangy flavors! For more tips and tricks, explore high-quality baking sources like King Arthur Baking for ideas on enhancing your baking skills.
Variations on Lemon Blueberry Cake
Lemon Blueberry Cupcakes
Craving the delightful flavors of lemon blueberry cake but in a more portable form? Try making lemon blueberry cupcakes! Simply use the same batter to fill cupcake liners, adjusting the baking time to about 20–25 minutes. Top them with swirls of lemon cream cheese buttercream for a delightful treat that’s perfect for picnics or celebrating birthdays. Feel free to add a sprinkle of lemon zest to the frosting for an extra zing!
Lemon Blueberry Cake with Different Frostings
Mix things up by experimenting with various frostings for your lemon blueberry cake. Consider a light whipped cream or a tangy lemon glaze that adds a refreshing twist. If you want to go all-out, a fluffy meringue or even a simple buttercream can complement the zesty notes beautifully. Each variation opens a new avenue for enjoyment and keeps your dessert table exciting—perfect for when you want to impress guests or treat yourself! For inspiration, check out this frosting guide for additional creative ideas.
Baking Notes for Lemon Blueberry Cake
Tips for Perfecting Your Cake
To create the ultimate lemon blueberry cake, consider these valuable tips:
- Room Temperature Ingredients: Ensure your eggs, butter, and cream cheese are at room temperature for better mixing and texture.
- Don’t Overmix: When combining the dry and wet ingredients, mix just until combined to avoid a dense cake.
- Fresh Blueberries: If you can, choose fresh blueberries for an unbeatable burst of flavor. Frozen berries can be too soggy.
Common Mistakes to Avoid
Avoid these pitfalls to ensure your cake shines:
- Measuring Flour Incorrectly: Always measure flour using the spoon-and-level method for accurate results.
- Skipping the Flour Coating for Blueberries: This step prevents the blueberries from sinking to the bottom during baking.
- Underbaking: Use the toothpick test; your toothpick should come out clean or with a few moist crumbs, not wet batter.
Making this lemon blueberry cake is simple and rewarding—your friends and family will love it! For more tips on cake baking, check out resources like King Arthur Baking.
Serving suggestions for Lemon Blueberry Cake
What drinks pair well with this cake?
Complement the refreshing flavors of your lemon blueberry cake with a variety of beverages that enhance its zesty profile. Consider serving it with:
- Iced Tea: A classic, lightly sweetened iced tea pairs beautifully with the citrus notes.
- Lemonade: Elevate the lemony goodness by offering a glass of homemade lemonade.
- Sparkling Water: For a lighter option, opt for sparkling water infused with mint or sliced citrus.
Each drink enhances the cake's vibrant flavors, making your dessert experience even more delightful.
Creative serving ideas
Take your lemon blueberry cake to the next level with some creative serving ideas:
- Layer it up: Instead of serving slices, create mini cake stacks with layers of buttercream in between.
- Fresh Garnishes: Top each slice with additional fresh blueberries and a sprig of mint for a pop of color.
- Bite-sized treats: Cut the cake into small squares for a fun and easy-to-eat dessert option—perfect for parties!
These thoughtful touches not only elevate your serving style but also make your cake a standout at any gathering. For hosting tips, check out The Spruce Eats for more ideas!
Tips for Making the Perfect Lemon Blueberry Cake
Ingredient Substitutes and Enhancements
When whipping up your lemon blueberry cake, consider using Greek yogurt instead of whole milk for added moisture and tang. You can also swap out blueberries for other berries like raspberries or blackberries, or try a mix for a burst of flavor. For a richer taste, opt for buttermilk instead of regular milk.
Storage Tips and Shelf Life
To keep your lemon blueberry cake fresh, store it in an airtight container at room temperature for up to two days. If you need it to last longer, wrap it well and freeze for up to two months. The frosted cake can be refrigerated for about five days but tastes best at room temperature, so allow it to sit out for an hour before serving. For more storage tips, check out this helpful guide.
Time details for Lemon Blueberry Cake
Preparation time
To get started, set aside 40 minutes to prep your ingredients and assemble everything for your delicious lemon blueberry cake.
Baking time
The cake layers will take about 30 to 35 minutes to bake to perfection—just enough time to enjoy the heavenly aroma wafting through your kitchen!
Total time
In total, expect around 4 hours and 15 minutes from start to finish, including cooling time, which is essential for achieving that perfect texture and flavor.
This time investment is absolutely worth it for a slice of this delightful cake! Want some more tips on cake mastering? Check out this cake baking guide for expert advice.
Nutritional Information for Lemon Blueberry Cake
Calories per Slice
Each slice of our delightful lemon blueberry cake contains approximately 300 calories. It’s a perfect treat to enjoy guilt-free while savoring the bright, tangy flavors of lemon paired with sweet blueberries.
Key Nutritional Values
This cake not only brings joy to your taste buds but also offers essential nutrients:
- Total Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 50mg
- Sodium: 150mg
- Carbohydrates: 40g
- Fiber: 1g
- Sugars: 30g
- Protein: 2g
Pair your slice with a cup of tea or a scoop of Greek yogurt to enhance the experience! For more detailed insights on nutritious desserts, check out resources like the United States Department of Agriculture (USDA) for comprehensive food data.
FAQs about Lemon Blueberry Cake
How can I make a gluten-free version?
You can easily make a gluten-free lemon blueberry cake by substituting all-purpose flour with a high-quality gluten-free flour blend. Make sure the blend contains a binding agent like xanthan gum to maintain the cake's texture. Additionally, check your baking powder and other ingredients to ensure they are also gluten-free.
Why is my cake dry?
A dry cake can be a letdown, but it’s often due to overmixing the batter or overbaking. Mixing too much can develop gluten, making the cake tough. To avoid this, mix the wet and dry ingredients just until combined. Monitoring your baking time closely is also crucial—every oven is a bit different, so check for doneness a few minutes early.
Can I use frozen blueberries?
Absolutely! Frozen blueberries can be a convenient choice, especially if fresh ones are out of season. Just toss them in a little flour to prevent them from sinking and bake a few extra minutes to ensure they're heated through. If you're interested in more on using frozen fruits, you might find this guide helpful!
Conclusion on Lemon Blueberry Cake
Indulging in a slice of lemon blueberry cake elevates any gathering with its vibrant flavors and inviting aroma. With its moist cake and creamy buttercream, it's perfect for celebrations or casual treats. Whip up this delightful dessert to impress friends and savor its bright, zesty goodness!
Lemon Blueberry Cake with Lemon Cream Cheese Buttercream
Equipment
- oven
- Stand Mixer
- medium mixing bowls
- measuring cups
- measuring spoons
- Rubber spatula
- cake pans
- wire rack
- piping bag
Ingredients
Lemon Blueberry Cake
- 2 Cups all-purpose flour 265g
- 1.5 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 Cup whole milk room temperature, 120ml
- 0.33 Cup lemon juice from 3-4 medium lemons, 80ml
- 1 tablespoon lemon zest from 1 medium lemon
- 1.5 Cups granulated sugar 300g
- 0.33 Cup unsalted butter room temperature, 75g
- 0.25 Cup vegetable oil 60ml
- 3 large eggs room temperature
- 2 teaspoon pure vanilla extract
- 1 Cup fresh blueberries divided, 135g
- 2 teaspoon all-purpose flour for coating the blueberries
Lemon Cream Cheese Buttercream
- 0.75 Cups unsalted butter room temperature, 170g
- 6 Cups powdered sugar 720g
- 2 teaspoon lemon juice
- 12 Oz full-fat cream cheese brick-style, room temperature, 339g
- 1 pinch salt or to taste
Garnish (optional)
- fresh blueberries
- lemon slices
Instructions
Make the Lemon Blueberry Cake
- Preheat the oven to 350ºF/177ºF and prepare three 6-inch or two 8-inch cake pans by spraying the sides with cooking spray and fitting a parchment paper circle to the bottoms.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a liquid measuring cup, whisk together the milk and lemon juice and set aside.
- Using a stand mixer fitted with the paddle attachment, mix together the sugar and lemon zest until fragrant and well combined, about 1 minute. Add the butter and cream it together with the lemon-sugar mixture on medium speed until light and fluffy, about 2 minutes. Add the vegetable oil and beat until combined, light and creamy, about 3 minutes. Scrape down the bowl and paddle as needed.
- With the mixer on low speed, add the eggs one at a time and mix until combined. Add the vanilla, then turn the mixer to medium speed and beat for one minute.
- Turn the mixer off and add the flour mixture all at once. Mix on low speed until just combined, then slowly pour in the lemon milk mixture. Mix until just combined, about 30 seconds.
- Coat the blueberries in 2 teaspoon flour, then reserve about ⅓ of them and set aside. Use a rubber spatula to fold the remaining ⅔ into the lemon cake batter, then divide the batter evenly between the prepared cake pans. Now take the reserved blueberries and divide them between the pans, gently pressing them into the tops. Bake for 30-35 minutes, until a toothpick inserted into the centers comes out clean or with a few moist crumbs. Cool for 5 minutes before removing the cakes from the pans. Transfer the cake layers to a wire rack to cool completely to room temperature.
Make the Lemon Cream Cheese Buttercream
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and creamy, about 5 minutes, scraping down the bowl and paddle as needed.
- Add about ⅓ of the powdered sugar and mix on low speed until combined, then add the lemon juice and continue mixing on low speed. Add the rest of the powdered sugar until combined. It will look pretty crumbly and thick, but don't worry! It will come together after the next step.
- Add the cream cheese and salt and mix on medium speed until fully combined and smooth (no lumps), about 2-3 minutes, scraping down the bowl and paddle as needed.
Assembly
- Once the cake layers have cooled completely, level them to your desired height. Fill and stack the cake layers with lemon cream cheese buttercream, then crumb coat the cake with more lemon cream cheese buttercream. Refrigerate the crumb coated cake for at least 30 minutes to let the frosting firm up.
- To create the design pictured, use the lemon cream cheese buttercream to frost a semi-naked finish on the cake. Add the remaining lemon cream cheese buttercream into a piping bag fitted with Wilton Tip 4B, then pipe a braided border (a series of overlapping diagonal shells) onto the top edge of the cake. Garnish the braided border with fresh blueberries and slivers of a lemon slice.
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