Blueberry Lemon Cloud Cake -

If you’re on the hunt for a light and delightful dessert that perfectly balances the sweetness of blueberries with the tartness of lemon, look no further than the Blueberry Lemon Cloud Cake. This beautifully layered cake features a moist base made with Greek yogurt for added richness and topped with a whipped lemon cream that’s irresistibly fluffy. It’s a perfect choice for any occasion, from birthday celebrations to casual summer gatherings. Let’s explore why you’ll love this recipe, the ingredients you need, and how to create this delicious treat!

Why You Will Love This Recipe

The Blueberry Lemon Cloud Cake is not only visually stunning but also bursting with flavor. The fresh blueberries folded into the light batter add pops of juiciness in every bite, while the zesty lemon enliven the cake with brightness that tastes like sunshine. One of the best parts is how quick and easy it is to prepare. With minimal ingredients and straightforward steps, you can whip up this dessert in no time. Plus, it’s a make-ahead recipe that stays fresh for days, making it a great option for meal prep or entertaining guests.

Pro Tips for Making Blueberry Lemon Cloud Cake

To ensure your Blueberry Lemon Cloud Cake turns out perfectly every time, consider these expert tips:

Room Temperature Ingredients: Ensure that your eggs and yogurt are at room temperature before starting; this helps create a well-emulsified batter that rises well.
Flouring Blueberries: Tossing the blueberries in flour before adding them to the batter prevents them from sinking to the bottom of the cake.
Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated to maintain the cake’s light texture.
Cool Completely: Allow the cake to cool completely before frosting to prevent the whipped cream from melting.
Add a Lemon Zest Garnish: Your cake will look even more enticing with curls of lemon zest and fresh mint leaves for color.

Ingredients

Before we dive into the directions, let’s gather all the necessary ingredients for your Blueberry Lemon Cloud Cake:

For the Cake:

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 large eggs, room temperature
3/4 cup granulated sugar
1/3 cup vegetable oil
1/2 cup plain Greek yogurt
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 cup fresh blueberries, tossed in 1 teaspoon flour

For the Whipped Lemon Cream:

1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
1 tablespoon lemon zest
2 tablespoons lemon juice

For Garnish:

Fresh blueberries
Lemon zest curls
Mint leaves (optional)

Directions

Step 1: Preheat your oven to 350°F (175°C). Grease and line the bottom of an 8-inch round cake pan with parchment paper to ensure easy removal after baking.

Step 2: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This will be your dry mixture that helps create a light cake.

Step 3: In a large mixing bowl, beat the eggs and sugar together for 2-3 minutes using an electric mixer until the mixture is thick and pale. This aeration helps the cake rise beautifully.

Step 4: Gradually add the vegetable oil, Greek yogurt, lemon zest, lemon juice, and vanilla extract to the egg mixture, whisking until smooth and well combined.

Step 5: Fold in the dry ingredients in increments, mixing gently with a spatula until just combined. Be cautious not to overmix, as this will lead to a denser cake.

Step 6: Gently fold the floured blueberries into the batter. This ensures that they’re evenly distributed throughout the cake without breaking apart.

Step 7: Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: After baking, allow the cake to cool in the pan for about 10 minutes. Then, turn it out onto a wire rack to cool completely, which is essential for frosting.

Step 9: For the whipped lemon cream, beat the heavy cream with powdered sugar, lemon zest, and lemon juice until soft peaks form. This will create a light, fluffy topping for your cake.

Step 10: Once the cake is completely cool, generously spread the whipped lemon cream over the top. You can use a spatula or knife for an even finish.

Step 11: Garnish with fresh blueberries, lemon zest curls, and mint leaves for a refreshing touch and beautiful presentation.

Frequently Asked Questions

Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries, but make sure to keep them frozen until right before you add them to the batter. This will prevent them from bleeding into the cake.

How should I store the Blueberry Lemon Cloud Cake?

The cake should be stored in an airtight container in the refrigerator to keep the whipped cream fresh. It can last for up to 3 days in the refrigerator.

Can I make the cake ahead of time?

Absolutely! You can prepare the cake a day in advance and store it without frosting. Frost it the day you plan to serve it for the best texture.

Is it possible to make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure that your baking powder is also gluten-free to keep the entire cake gluten-free.

How can I enhance the lemon flavor?

You can add more lemon zest or an extra tablespoon of lemon juice to the whipped cream for a more intense lemon flavor.

Conclusion

The Blueberry Lemon Cloud Cake is a bright and flavorful dessert that pairs perfectly with summer gatherings or afternoon tea. Its vibrant colors and delightful flavors are sure to impress anyone who crosses its path. With the tips provided, you can elevate this recipe and create a stunning dessert that will have everyone asking for seconds. Bake it once, and it’s sure to become a family favorite!