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Lemon Blueberry Cake Recipe

Lemon Blueberry Cake

This delightful lemon blueberry cake features a moist and tender lemon-flavored base infused with bursts of juicy blueberries. It is then adorned with a cream cheese frosting subtly enhanced with a hint of lemon. This recipe is simple to make and perfect for the refreshing seasons of spring and summer.

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Lemon Blueberry Cake Recipe:

Simplify the cake-making process by using a 9×13-inch pan instead of creating layers. Several key ingredients contribute to its exceptional moistness and tenderness. Let’s delve into the specifics:

  • We use real butter, not margarine or any other substitute, to maximize flavor and prevent any oily taste. Ensure the butter is softened to room temperature for even mixing.
  • This recipe calls for three large eggs to achieve optimal tenderness. While some cake recipes solely use egg whites for a delicate and airy texture, using the whole egg results in a perfectly moist and tender outcome.
  • Incorporating cake flour yields an incredibly soft and never dense cake crumb. If you don’t have cake flour on hand, I’ve included a substitute using all-purpose flour and cornstarch in the notes. However, if possible, I highly recommend using cake flour. Avoid substituting all-purpose flour in a 1:1 ratio, as it may result in a dry and dense cake.
  • Buttermilk contributes to a moist, tender, and super soft cake. To ensure optimal results, use room temperature buttermilk. You can achieve this by leaving it on the counter for 15 minutes or gently warming it in short bursts of 10 seconds in the microwave on low-medium power. If you don’t have buttermilk, there is a substitute in the notes. Nonetheless, I strongly recommend using buttermilk if available.
  • For a delightful burst of flavor, add lemon juice and lemon zest. Opt for freshly squeezed lemon juice instead of bottled juice to achieve a tart and bright taste without any sourness.
  • Feel free to use either fresh or frozen berries. If using frozen berries, ensure they remain frozen and avoid thawing them beforehand.

The cream cheese frosting is a simple recipe that combines butter, cream cheese, powdered sugar, a touch of lemon juice, and cream. It’s important to use brick-style, full-fat cream cheese and allow both the cream cheese and butter to soften at room temperature before starting.

Can I make this into a lemon blueberry layer cake? Absolutely! The recipe yields enough for a two-layer 8-inch cake. Begin by lining the bottom of the cake pans, then grease the sides. The layers will require approximately 21-25 minutes to bake.

Can I turn this recipe into lemon blueberry cupcakes? Certainly! Fill each cupcake liner about two-thirds full and bake at 350°F for 16-20 minutes. This will yield approximately 18-20 cupcakes in total.

How can I make this recipe ahead of time? You can prepare the cake and frosting up to one day in advance. Once the cake has cooled completely, wrap it tightly and store it at room temperature. Store the frosting in an airtight container in the refrigerator. Before frosting, allow the frosting to reach room temperature. If it seems too hard or thick to frost, you may need to beat it again with a mixer. Unfrosted cake can be tightly wrapped and frozen for up to two months. Thaw it overnight in the refrigerator when ready to serve.

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