Blueberry Lemon Cake -

Blueberry Lemon Cake is a delicious and delightful dessert that combines the tartness of fresh lemons with the sweetness of blueberries. This cake not only looks beautiful but is also a treat for the taste buds. It is perfect for any occasion, whether it’s a birthday celebration, a family gathering, or simply a weekend treat. The cake is incredibly moist and has a lovely flavor balance, making it a favorite among both adults and children alike.

Why You Will Love This Recipe

This Blueberry Lemon Cake is a celebration of flavors. The zesty lemon adds a refreshing burst, while the blueberries provide a natural sweetness and a pop of color. Each bite is moist and has a tender crumb, making it not only satisfying but also irresistible. The frosting, made from a homemade blueberry reduction, elevates the cake, making it even more delectable. This recipe is easy to follow and can be enhanced with various garnishes, allowing you to make it uniquely yours.

Ingredients

Before we dive into the preparation, let’s gather all the ingredients for this show-stopping cake:

For the Lemon Blueberry Cake:

2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 1/4 cups granulated sugar
3 large eggs
3/4 cup vegetable oil
1 cup buttermilk
1 1/2 tsp lemon extract
2 tbsp fresh lemon juice
2 tbsp lemon zest
1 1/2 cups fresh blueberries, plus 1 tbsp all-purpose flour for coating blueberries

For the Blueberry Frosting:

1 cup fresh blueberries
2 tbsp water
2 tbsp sugar
1 tsp cornstarch
1 cup unsalted butter, softened
2 tbsp heavy whipping cream
3 1/2 cups powdered sugar, adjust for desired consistency

Instructions

Step 1: Preheat your oven to 350°F (175°C). Prepare your baking pans by greasing and flouring two 8-inch round cake pans. For added security, line the bottoms with parchment paper to prevent sticking.

Step 2: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt, creating the dry mixture for the cake.

Step 3: In a large mixing bowl, combine the granulated sugar, eggs, and vegetable oil. Beat these ingredients until they are pale and well combined, ensuring your batter has a good base.

Step 4: To the sugar and oil mixture, add the buttermilk, lemon extract, fresh lemon juice, and lemon zest. Mix these wet ingredients until the mixture is smooth.

Step 5: Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated. Be careful not to over-mix; stop as soon as the flour disappears.

Step 6: Toss the fresh blueberries with 1 tablespoon of flour to coat them before adding them to the batter. This step helps prevent the blueberries from sinking to the bottom during baking. Gently fold the blueberries into the batter.

Step 7: Divide the batter evenly between the prepared pans. Smooth the tops with a spatula to ensure even baking.

Step 8: Bake the cakes in the preheated oven for about 28 to 32 minutes. To test for doneness, insert a toothpick into the center of the cakes; it should come out clean.

Step 9: Once baked, allow the cakes to cool in the pans for about 10 minutes. After this time, carefully transfer them to wire racks to cool completely.

Step 10: For the blueberry reduction, combine 1 cup of fresh blueberries, 2 tablespoons of water, 2 tablespoons of sugar, and 1 teaspoon of cornstarch in a small saucepan. Cook over medium heat, stirring constantly, until it thickens and the berries break down (about 5-7 minutes). Allow it to cool completely, and strain if you prefer a smoother frosting consistency.

Step 11: For the frosting, beat the softened butter in a mixing bowl until it’s light and fluffy. Gradually add the blueberry reduction, mixing until well combined. Slowly beat in the powdered sugar and heavy whipping cream until you achieve your desired frosting consistency.

Step 12: To assemble the cake, place one layer on a serving plate or stand. Spread an even layer of frosting on top, and then carefully add the second cake layer. Frost the top and sides of the whole cake.

Step 13: For decoration, consider topping the cake with fresh blueberries, slices of lemon, and a few mint leaves for a beautiful presentation.

Pro Tips for Making Blueberry Lemon Cake

Store leftover cake in an airtight container in the refrigerator for up to 4 days. Allow it to come to room temperature before serving for optimal flavor.
Ensure to pat the blueberries dry to minimize excess moisture in the batter.
Use room temperature butter when making your frosting to ensure smooth consistency.
If you want an extra zing, stir a pinch of lemon zest into the frosting.
Chill the frosted cake for about 15-20 minutes before serving to help the frosting set.

FAQs

Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries! However, make sure to add them directly from the freezer to the batter without thawing them first to prevent excess moisture.

How can I make the cake gluten-free?

You can substitute all-purpose flour with a gluten-free all-purpose flour blend. Make sure the blend contains a binding agent like xanthan gum for better structure.

Can I substitute the buttermilk in the cake recipe?

If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes before using it in the recipe.

What other flavors can I add to the cake?

You can also include spices like cinnamon or nutmeg for a warm flavor or try adding vanilla extract for an additional layer of sweetness.

What’s the best way to store the cake?

Store the cake in an airtight container in the refrigerator. It can last for up to 4 days while maintaining its freshness.

Conclusion

Blueberry Lemon Cake is more than just a delicious dessert; it’s a delightful experience that brings together vibrant flavors and textures. Its moist texture paired with the tangy frosting and sweet blueberries makes it a hit at any gathering. By following the simple steps outlined, you can easily create a stunning cake that will impress your family and friends.