Introduction:

Lemon Blueberry Cake is a light, moist, and flavorful dessert that marries the tangy zest of fresh lemons with the sweet burst of juicy blueberries. This cake offers a perfect balance of tart and sweet, making it an ideal treat for spring and summer gatherings, though it can be enjoyed year-round. Topped with a smooth lemon cream cheese frosting or a simple glaze, it’s a vibrant and refreshing dessert that’s sure to impress.

The History of Lemon Blueberry Cake:

Lemon and blueberry have long been favored together in baking due to their complementary flavors. While lemon cakes have been a classic for centuries, particularly in European baking traditions, the addition of blueberries is more common in modern American recipes. Blueberries, native to North America, became widely used in cakes, muffins, and pies in the 19th and 20th centuries. The combination of citrus and berry has since evolved into a popular pairing for cakes, symbolizing fresh, bright flavors.

Ingredients Breakdown:

For the Cake:
- 1 cup unsalted butter, softened: Adds richness and moisture to the cake.
- 1 ½ cups granulated sugar: Sweetens the cake while maintaining a tender crumb.
- 4 large eggs: Provides structure and lightness to the cake.
- 1 tablespoon lemon zest: Brings a bright, zesty lemon flavor.
- ¼ cup fresh lemon juice: Enhances the tanginess of the cake.
- 3 cups all-purpose flour: The primary structure of the cake.
- 1 teaspoon baking powder: Helps the cake rise.
- ½ teaspoon baking soda: Ensures a light, fluffy texture.
- ½ teaspoon salt: Balances the sweetness and enhances flavor.
- 1 cup buttermilk: Adds moisture and a slight tang that complements the lemon.
- 1 ½ cups fresh or frozen blueberries: Adds bursts of sweet, juicy flavor throughout the cake.
- 1 tablespoon flour (for coating blueberries): Prevents the blueberries from sinking to the bottom.
For the Lemon Cream Cheese Frosting (optional):
- 8 oz cream cheese, softened: Creates a creamy, tangy base for the frosting.
- ½ cup unsalted butter, softened: Adds richness to the frosting.
- 4 cups powdered sugar: Sweetens and thickens the frosting.
- 2 tablespoons fresh lemon juice: Adds a bright citrus flavor.
- 1 tablespoon lemon zest: Enhances the lemon flavor in the frosting.
- 1 teaspoon vanilla extract: Balances the tartness of the lemon.
For the Lemon Glaze (optional alternative to frosting):
- 1 cup powdered sugar: Creates the base of the glaze.
- 2-3 tablespoons fresh lemon juice: Thins the glaze and provides tang.
- 1 teaspoon lemon zest: Adds extra citrusy flavor.

Step-by-Step Recipe:

Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Prepare the Cake Batter:
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the lemon zest and lemon juice.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix just until combined.
Prepare the Blueberries:
- Toss the blueberries with 1 tablespoon of flour to prevent them from sinking during baking. Gently fold the blueberries into the cake batter.
Bake the Cake:
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Make the Frosting (optional):
- In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, 1 cup at a time, beating until well combined.
- Stir in the lemon juice, lemon zest, and vanilla extract. Continue beating until the frosting is smooth and fluffy.
Assemble the Cake:
- Once the cakes are completely cooled, spread a generous layer of lemon cream cheese frosting on top of the first cake layer.
- Place the second layer on top and frost the entire cake with the remaining frosting.
- If using the lemon glaze, mix the powdered sugar, lemon juice, and lemon zest together and drizzle it over the cooled cake instead of frosting.
Decorate (optional):
- Garnish with extra blueberries, lemon slices, or a sprinkle of lemon zest for a fresh, vibrant finish.

Tips for the Perfect Lemon Blueberry Cake:

Use Fresh Lemons: Fresh lemon juice and zest provide the best flavor; avoid bottled lemon juice if possible.
Coat the Blueberries: Tossing the blueberries in flour helps prevent them from sinking to the bottom of the cake during baking.
Don’t Overmix: When combining the wet and dry ingredients, mix just until combined to avoid a dense cake.
Room Temperature Ingredients: Ensure that your butter, eggs, and buttermilk are at room temperature for a smoother batter and better rise.

Variations and Customizations:

Lemon Raspberry Cake: Swap the blueberries for fresh or frozen raspberries for a different berry flavor.
Lemon Poppy Seed Cake: Add 2 tablespoons of poppy seeds to the batter for a fun texture and a twist on the classic lemon poppy seed combination.
Gluten-Free Version: Use a gluten-free all-purpose flour blend in place of regular flour for a gluten-free alternative.
Mini Lemon Blueberry Cupcakes: Turn this recipe into cupcakes by dividing the batter into lined muffin tins and baking for 18-20 minutes.

Health Considerations and Nutritional Value:

Lemon Blueberry Cake is a delightful dessert, but it can be high in sugar and fat due to the butter, sugar, and frosting. For a lighter version:

Use Greek Yogurt: Substitute some of the butter with Greek yogurt for added moisture and a healthier fat profile.
Reduce Sugar: Cut the sugar in the cake batter by ¼ cup for a less sweet option.
Lighter Glaze: Opt for the lemon glaze instead of cream cheese frosting to reduce the overall calorie count.

FAQ:

Can I make this cake ahead of time?
Yes, you can bake the cake layers ahead of time and freeze them. Wrap each layer tightly in plastic wrap and freeze for up to 2 months. Thaw before frosting and assembling.
How should I store Lemon Blueberry Cake?
Store the cake in an airtight container in the refrigerator for up to 5 days. If using the glaze, it can be kept at room temperature for up to 2 days.
Can I use frozen blueberries?
Yes, you can use frozen blueberries. Don’t thaw them before adding to the batter to prevent excess moisture.

Lemon Blueberry Cake

Lemon Blueberry Cake is a light, zesty dessert that pairs the brightness of lemons with the sweetness of blueberries, all topped with a creamy lemon frosting or a simple glaze. This refreshing cake is perfect for springtime celebrations or any occasion that calls for a burst of fresh, fruity flavor!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 23

Total Time 38

Course Dessert

Cuisine American

Servings 12 Slices

Equipment

Bake even stripes
8-inch Silpat Liner
8-inch cake pan

Ingredients

For the cake:

2 cups 380g granulated sugar
½ cup 118 ml vegetable oil
3 large eggs
2 lemons- zested and juiced see below
1 teaspoon 5ml Lemon (or vanilla) extract
½ cup 118 ml light sour cream
2 ½ cups 350 g all-purpose flour
3 teaspoons 11.2 g baking powder
1 teaspoon 5 g salt
1 cup buttermilk 236 ml (or milk)
1/4 cup 59ml fresh lemon juice
9 ounces fresh blueberries washed and dried
2 tablespoons 15.6g all-purpose flour

For the frosting:

2 ¼ cups 532ml heavy whipping cream
1 cup 130g powdered sugar
1 teaspoon 5ml pure vanilla extract
16 ounces mascarpone cheese cold
1 jar 10 ounces lemon Curd

Instructions

For the Cake:

Preheat the oven to 350°F. Prepare three 8-inch round baking pans, line the bottom with parchment paper and grease the sides. Prepare your bake even stripes if desired.
In a large mixing bowl, combine the sugar, vegetable oil, eggs, and lemon extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.
Next, zest 2 lemons into the batter and then juice the lemons to get 1/4 cup of lemon juice. Add the lemon zest, lemon juice, and sour cream to the batter and beat until well combined.
Combine the dry ingredients in a separate bowl then add half the dry ingredients to the batter, beat on low speed while pouring in half of the buttermilk, and mix just until the flour starts to incorporate.
Finally, add the remaining dry ingredients and remaining buttermilk and beating until all of the ingredients are well combined.
Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
Toss the blueberries with 2 tablespoons of flour. Then gently fold the blueberries into the batter, saving a small handful to drop on top of the cake batter.
Divide the batter evenly between the three pans, about 1 2/3 cups of batter per pan. Drop the remaining blueberries on top. Bake at 350°F for 20-23 minutes. Rotate your pans in the oven halfway through baking.
Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, you cake is done. Remove from the oven and allow to cool completely.

For the Frosting:

Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
Spoon the cold mascarpone whipped cream into your bowl and beat on a medium-low speed (speed 3 on your stand mixer). Slowly pour in the heavy cream, allowing the mascarpone cheese to turn to a liquid consistency.
Then increase the mixing speed to high (speed 8-10) and beat it until soft peaks form.
Next, add the powdered sugar and vanilla extract, beating on low until sugar is incorporated. Then continue beating at high speed until stiff peaks form.

Assembly

Use a cake leveler to cut the domes off the top of the cake. Place a dollop of frosting on your cake board and place the bottom layer of cake on top of that.
Place half of the whipped cream in a large piping bag fitted with a large open round tip, or simply cut off the end of the piping bag. Pipe a layer of frosting and spread evenly. Then spread half of the lemon curd over the mascarpone filling.
Add the second layer of cake and repeat the above steps using all of the remaining lemon curd. Next, add the final layer of cake on top.
Use your piping bag to fill in any gaps between your layers and to create a crumb coat. Using an offset spatula or icing smoother, wipe away the excess frosting, leaving you just enough to coat the outside of the cake. Do not mix your crumb coating frosting back into your icing if it has cake debris in it.
Proceed to frost the top and sides of the cake using your offset spatula. Once the sides of the cake are covered, use an icing smoother to remove any excess frosting. You can take the end of your offset spatula and gently place them against the sides of the cake as your rotate your cake to add a little texture.
Use remaining frosting to pipe the florets on the top of the cake using an Ateco 809 tip (large open round). Garnish with lemon slices and leftover blueberries. This cake must be refrigerated.

Notes

Substitute the sour cream use a plain non Greek yogurt. Full fat sour cream will also work
Homemade buttermilk substitute
Blueberries can be substituted with raspberries or blackberries
Make ahead and storage instructions: Once frosted, this cake can be made up to 2 days in advance and stored in the refrigerator in an airtight container such as a cake carrier. To make the layers ahead of time, cool completely, line the top and bottom with parchment paper and tightly wrap in plastic wrap.
Frosting: I do not recommend making the frosting in advance and storing it separately. Make the frosting and frost the cake immediately. Then store in the refrigerator.
Frozen berries: Note that I have not tested this with frozen blueberries but it should work. Frozen berries may have more moisture than fresh. Toss in the batter when frozen and do not coat in flour

Nutrition

Serving Size: 1 slice
Calories: 672
Sugar: 60.1g
Sodium: 370mg
Fat: 32.6g
Saturated Fat: 21.1g
Carbohydrates: 89.9g
Fiber: 2.4g
Protein: 8.4g
Cholesterol: 112.6mg

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