This Lemon Blueberry Cake is a delightful treat bursting with fresh flavors! Moist cake filled with sweet blueberries and zesty lemon make every bite refreshing and yummy.
Honestly, the combination of tangy lemon and juicy blueberries makes me smile. I can never resist an extra slice—who could? Enjoy it with a cup of tea for a perfect snack!
I love making this cake for gatherings. It’s so easy to whip up and looks fancy on the table! Everyone always asks for the recipe, and I just share my secret: it’s all in the love!
Key Ingredients & Substitutions
All-Purpose Flour: This flour gives the cake structure. If you need a gluten-free option, you can use a gluten-free all-purpose flour blend. I find that these blends work well if they contain xanthan gum to help with texture.
Fresh Blueberries: Blueberries add a burst of flavor! If they’re out of season or unavailable, you can use frozen blueberries. Just make sure to thaw and drain them before adding to the batter. I prefer fresh for the best taste!
Lemon Zest and Juice: Zest from a lemon brings a bright flavor that compliments the blueberries beautifully. If you’re in a pinch, bottled lemon juice works, but fresh is always best. I also enjoy adding a bit of lemon extract for extra lemony goodness.
Cream Cheese: This is key for a rich frosting. If you’re looking for a lighter option, you can use mascarpone cheese instead. I think mascarpone gives it a lovely creaminess with a bit of a twist.
How Do You Ensure Perfectly Baked Cakes?
Getting cakes to bake just right can be tricky, but following a few steps helps. First, make sure your oven is preheated and accurate. An oven thermometer can really help with this.
- **Pans:** Use three 8-inch round pans, and don’t forget to grease and flour them well to prevent sticking.
- **Baking Time:** Keep an eye on your cakes during the last few minutes of baking. The toothpick test is key; insert one in the center and it should come out clean or with a few crumbs (not wet!).
- **Cooling:** Let the cakes cool in the pans for 10 minutes before moving them to a cooling rack. This helps them firm up a bit and reduces breakage.
How to Make Lemon Blueberry Cake
Ingredients You’ll Need:
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup milk
- Zest of 1 lemon
- 1 cup fresh blueberries (plus extra for garnish)
For the Lemon Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp lemon juice
- Zest of 1 lemon
- 1/2 tsp vanilla extract
For Garnish:
- Fresh blueberries
- Lemon slices (optional)
How Much Time Will You Need?
This delightful lemon blueberry cake takes about 30 minutes to prepare and 25-30 minutes to bake. Make sure to let the cakes cool down completely before frosting, which can take about 20 minutes. So, in total, you’re looking at roughly 1 hour and 15 minutes before you can savor your cake!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pans:
Start by preheating your oven to 350°F (175°C). While the oven is heating, grease and flour three 8-inch round cake pans. This will make it easier to remove the cakes later!
2. Prepare the Cake Batter:
In a medium bowl, take your flour, baking powder, and salt, and whisk them together so they are mixed up nicely. In a large bowl, use a mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy. Now, add the eggs one at a time, making sure to mix well after each one. Finally, stir in the vanilla extract and lemon zest to bring that lovely flavor!
3. Combine the Mixtures:
Gradually mix the dry ingredients into your butter mixture, alternating with the milk. Start with the flour and end with it too. This will help everything blend nicely. Once it’s mixed, gently fold in the fresh blueberries to keep them whole and bursty!
4. Bake the Cakes:
Evenly divide the cake batter among the three prepared pans. Bake them for 25-30 minutes, or until a toothpick inserted into the center comes out clean. After baking, let the cakes cool in their pans for about 10 minutes before turning them out onto wire racks to cool completely. Patience is key here!
5. Make the Frosting:
While your cakes are cooling, let’s whip up the frosting! In a large bowl, beat together the softened cream cheese and butter until it’s smooth and creamy. Gradually add in the powdered sugar and mix until well combined. Finally, add the lemon juice, lemon zest, and vanilla extract, and beat it all together until it’s fluffy and delicious.
6. Assemble the Cake:
Once your cakes are completely cool, it’s time to stack them! Place one layer on a serving plate and spread a layer of frosting on top, then sprinkle a handful of fresh blueberries. Place the second layer on top and repeat the frosting and blueberry step. Top it off with the third layer and use any leftover frosting to cover the top and sides of the cake.
7. Garnish and Serve:
To make your cake look extra special, decorate the top with additional fresh blueberries and lemon slices if you like. Now, slice it up and enjoy your fabulous lemon blueberry cake!
Can I Use Frozen Blueberries Instead of Fresh?
Yes, you can use frozen blueberries! Just make sure to keep them frozen until you’re ready to add them to the batter. There’s no need to thaw them, as this helps prevent them from becoming mushy. Gently fold them into the batter straight from the freezer to maintain their shape and color.
How Can I Make This Cake Gluten-Free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend, ensuring it includes a binding agent like xanthan gum. Additionally, check that all other ingredients are certified gluten-free, particularly the baking powder.
How to Store Leftover Lemon Blueberry Cake?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. If you want to keep it longer, you can freeze individual slices wrapped tightly in plastic wrap and then in aluminum foil for up to 3 months. To enjoy, thaw in the refrigerator overnight before serving.
Can I Substitute the Cream Cheese in the Frosting?
Absolutely! If you’re not a fan of cream cheese, you can substitute it with mascarpone cheese for a lighter flavor or even use whipped heavy cream for a fluffier frosting. Just make sure to adjust the powdered sugar accordingly to achieve your desired sweetness and consistency.
