Introduction to Lemon Blueberry Cake
Have you ever experienced the perfect blend of tangy and sweet? If not, you’re in for a treat with the lemon blueberry cake. This delightful dessert fuses tangy lemon flavor with juicy blueberries, creating a refreshing and vibrant cake that’s a real crowd-pleaser – perfect for any occasion!
Why Lemon Blueberry Cake is Perfect for Young Professionals
For the busy young professional, making time for baking can feel like a luxury. However, the lemon blueberry cake is both straightforward and rewarding. With a prep time of only 40 minutes and a total time of just over four hours, this cake allows you to multitask efficiently—perfect for a weekend treat or celebration.
Moreover, the bright flavors of lemon and the antioxidant-rich blueberries make it a great pick-me-up during hectic work weeks. According to a survey by the Culinary Institute of America, more millennials are choosing to bake at home, combining therapeutic relaxation with the joys of indulging in something homemade.
So whether you're hosting friends for brunch, celebrating a work milestone, or simply treating yourself after a long week, this lemon blueberry cake is an excellent choice. Why not dive into the recipe and discover how easy it is to bring this deliciousness to your table?
For more insights on baking and kitchen essentials, check out resources like Bon Appétit or The Kitchn.
Ingredients for Lemon Blueberry Cake
When you're ready to make this delightful lemon blueberry cake, gathering the right ingredients is crucial for ensuring the best flavor and texture. Here’s a closer look at what you'll need!
Essential Ingredients for the Cake
To create those luscious layers of lemony goodness, you’ll need:
- All-purpose flour: 2 cups (265g) for a solid base.
- Baking powder and baking soda: to help the cake rise beautifully.
- Salt: ½ teaspoon enhances the other flavors.
- Dairy: ½ cup (120ml) whole milk at room temperature adds moisture.
- Fresh lemon juice and lemon zest: ⅓ cup (80ml) and 1 tablespoon for that vibrant lemon flavor.
- Granulated sugar: 1 ½ cups (300g) for sweetness.
- Unsalted butter and vegetable oil: a combination of ⅓ cup (75g) butter and ¼ cup (60ml) oil creates a soft texture.
- Eggs and vanilla extract: 3 large eggs and 2 teaspoon vanilla lend richness.
- Blueberries: 1 cup (135g), plus a little extra for coating.
Ingredients for Lemon Cream Cheese Buttercream
This luscious buttercream is the perfect companion to your cake. You’ll need:
- Unsalted butter: ¾ cup (170g) for a creamy texture.
- Powdered sugar: 6 cups (720g) to sweeten.
- Lemon juice: 2 teaspoon for zing.
- Full-fat cream cheese: 12 oz (339g), room temperature, essential for that velvety finish.
- Salt: a pinch to balance the sweetness.
With these key ingredients, you're well on your way to creating a lemon blueberry cake that will impress any crowd! Find more baking tips and ingredient advice on Bon Appétit and Serious Eats. Happy baking!
Step-by-Step Preparation of Lemon Blueberry Cake
Prepping Your Kitchen
Before diving into the delightful world of baking your lemon blueberry cake, getting your kitchen in order is essential. Start by preheating your oven to 350ºF (177ºC). While that’s heating up, prepare your cake pans – whether you're using three 6-inch or two 8-inch pans, make sure to spray the sides with cooking spray and add a parchment paper circle to the bottom of each pan. This simple step ensures that your cake layers come out smoothly once baked, helping you avoid any sticky situations!
Mixing the Dry Ingredients
In a large mixing bowl, grab your whisk and combine 2 cups of all-purpose flour, 1½ teaspoons of baking powder, ¼ teaspoon of baking soda, and ½ teaspoon of salt. This mixture is your dry ingredients, which create the structure of your lemon blueberry cake. Set this bowl aside for now; it’ll come back into play shortly.
Creating the Cake Batter
The next step is combining your wet ingredients. In a liquid measuring cup, whisk together ½ cup of whole milk and ⅓ cup of fresh lemon juice – it’s aromatically refreshing! In a stand mixer, mix 1½ cups of granulated sugar with 1 tablespoon of lemon zest, creating an enticing blend of flavors. After a minute, add ⅓ cup of room-temperature unsalted butter, beating until light and fluffy. Next, mix in ¼ cup of vegetable oil and beat until creamed. Finally, add in 3 large eggs and 2 teaspoons of vanilla extract, blending until everything is beautifully combined. Carefully combine the dry ingredients with the wet mixture, and finish by folding in ⅔ of your fresh blueberries (coated with a touch of flour to prevent sinking).
Baking the Cake Layers
Now that your cake batter is ready, it’s time to get baking! Divide the batter evenly between your prepared cake pans. Place the pans in your preheated oven and let them bake for 30 to 35 minutes. Keep an eye out—once a toothpick inserted into the center comes out clean or with a few moist crumbs, you’re ready to cool them down. Let the layers cool in the pans for about five minutes before transferring them to a wire rack to cool completely.
Making the Lemon Cream Cheese Buttercream
While your cake layers cool, whip up the lemon cream cheese buttercream! In the bowl of your stand mixer, beat ¾ cup of unsalted butter until creamy. Gradually add in 6 cups of powdered sugar and 2 teaspoons of lemon juice, mixing until combined. Next, add in 12 ounces of full-fat cream cheese and a pinch of salt, beating until smooth and creamy. This rich frosting will make your lemon blueberry cake genuinely decadent!
Assembling and Frosting the Cake
Finally, it’s time to put it all together! Ensure your cake layers have cooled completely; if needed, level them for a professional touch. Stack the layers with generous amounts of the lemon cream cheese buttercream between each layer. Crumb coat the exterior of the cake lightly, and refrigerate for at least 30 minutes. Once firm, apply a semi-naked finish frosting around your cake. For those whimsical edges, use a piping bag to create a braided border with the remaining buttercream on top. Finish it off with fresh blueberries and lemon slices for that Instagram-worthy look!
Enjoy creating this lemon blueberry cake, where every slice bursts with citrusy goodness and rich frosting. If you’re looking for more baking inspiration, try visiting The Spruce Eats for other delightful recipes. Happy baking!
Variations of Lemon Blueberry Cake
Lemon Blueberry Cupcakes
If you're looking for a portable treat, lemon blueberry cupcakes are the way to go. These delightful mini cakes pack all the flavor of the classic cake into individual servings. Simply adapt the batter from the original recipe and bake in a cupcake tray for about 18-20 minutes. Top them with the luscious lemon cream cheese buttercream for an added touch of sweetness. Perfect for parties or picnics, they’re sure to impress!
Lemon Blueberry Bundt Cake
Another fantastic twist is the lemon blueberry bundt cake. This variation creates a stunning presentation with its beautiful shape, making it a great centerpiece for your dessert table. Just pour the batter into a greased bundt pan and bake for an additional 10-15 minutes. Once cooled, drizzle with lemon glaze or top with the same cream cheese buttercream for a delightful finish. It's a delightful option for family gatherings and celebrations alike! Want to explore more about bundt cakes? Check out this guide on bundt cake tips.
Cooking Tips and Notes for Lemon Blueberry Cake
Make-Ahead Options
You can prep your lemon blueberry cake well in advance! The cake layers can be made and stored at room temperature, tightly wrapped in plastic wrap for up to two days. For a longer option, freeze the layers for up to two months. The lemon cream cheese buttercream also stores beautifully; keep it in an airtight container in the fridge for two weeks. Just bring it back to room temperature and re-mix before frosting. Remember, a freshly frosted cake should chill in the refrigerator but serve at room temperature for the best flavor!
Common Mistakes to Avoid
To ensure your lemon blueberry cake turns out perfectly, steer clear of these pitfalls:
- Overmixing the Batter: Once you add the flour, mix just until combined to maintain a light and fluffy texture.
- Flouring Blueberries: Don’t skip coating the blueberries in flour; this prevents them from sinking to the bottom during baking.
Following these tips should set you on the right path towards a stunning cake that delights every palate! For more baking success stories, check out King Arthur Baking's guide.
Serving Suggestions for Lemon Blueberry Cake
Pairing with Beverages
Enjoying your lemon blueberry cake with the right drink can elevate your dessert experience. Opt for a refreshing glass of iced tea, perhaps with a hint of mint or peach, to complement the zesty flavors. Alternatively, a classic lemonade or sparkling water with lemon slices can enhance the cake's brightness without overwhelming your palate. For coffee lovers, a lightly brewed coffee with a splash of cream can balance the cake’s sweetness beautifully.
Presentation Tips
To make your lemon blueberry cake truly eye-catching, consider these simple yet effective presentation tips:
- Garnishing: Top with fresh blueberries and lemon slices for a colorful finish.
- Serving Style: Use a cake stand to elevate the cake, allowing its layers to shine.
- Slice Presentation: When serving, dust lightly with powdered sugar to add a touch of elegance.
For more ideas on cake presentation, check out this helpful guide.
Experimenting with these tips will ensure your dessert is not only delicious but beautifully enticing, perfect for any occasion!
Time Breakdown for Lemon Blueberry Cake
Prep Time
Get ready to whip up this delightful lemon blueberry cake by spending about 40 minutes gathering your ingredients and prepping the batter.
Cooking Time
Baking the cake layers will take approximately 35 minutes. You’ll love the aroma wafting through your kitchen during this step!
Total Time
From prep through to cooling, the entire process will take around 4 hours and 15 minutes. Patience is key, but the result is well worth the wait!
For more insights and tips on baking, consult resources like King Arthur Baking or Serious Eats. Happy baking!
Nutritional Facts for Lemon Blueberry Cake
Calories per Slice
Each slice of lemon blueberry cake contains approximately 350 calories. This makes it a delicious indulgence that can be enjoyed in moderation without derailing your healthy eating habits.
Key Nutrients
This delightful cake offers:
- Vitamin C: Sourced from fresh lemons and blueberries, contributing to immune function.
- Antioxidants: Blueberries are rich in antioxidants, which promote heart health.
- Calcium: Present in whole milk and cream cheese, supporting strong bones.
Feel free to dive deeper into the benefits of ingredients like blueberries and lemons by checking out Healthline's article on antioxidants. Enjoy your slice of heaven while nourishing your body!
FAQs about Lemon Blueberry Cake
Can I use frozen blueberries?
Absolutely! Frozen blueberries can work well in your lemon blueberry cake. Just make sure to toss them in a bit of flour before folding them into the batter. This helps prevent them from sinking to the bottom as they bake. Don’t worry about thawing them first; in fact, using them straight from the freezer can keep your cake nice and moist!
How can I adjust the sweetness?
If you prefer a less sweet cake, consider reducing the amount of sugar in both the cake batter and the lemon cream cheese buttercream. Start by cutting back by ¼ cup and taste-testing as you go. Alternatively, you can balance out sweetness with some extra lemon juice or zest, enhancing that zesty flavor.
What’s the best way to store leftovers?
To keep your lemon blueberry cake fresh, store it in an airtight container in the refrigerator for up to five days. When ready to enjoy, let it sit at room temperature for an hour or two before serving for the best taste and texture. For longer storage, you can freeze individual slices wrapped in plastic wrap for up to two months!
For more tips and ideas, check resources like the American Egg Board for egg storage guidelines and the Florida Blueberry Growers Association for blueberry tips!
Conclusion on Lemon Blueberry Cake
There's nothing quite like a lemon blueberry cake to brighten up your day! The harmonious blend of tart lemon and sweet blueberries creates a delightful treat that's perfect for any occasion. Remember, this cake can be made ahead of time, making it a convenient yet impressive dessert option. Enjoy!
Lemon Blueberry Cake with Lemon Cream Cheese Buttercream
Equipment
- Stand Mixer
- Liquid Measuring Cup
- Cake Pans
- rubber spatula
- piping bag
Ingredients
Lemon Blueberry Cake
- 2 Cups all-purpose flour
- 1.5 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 Cup whole milk room temperature
- 0.33 Cup lemon juice from 3-4 medium lemons
- 1 tablespoon lemon zest from 1 medium lemon
- 1.5 Cups granulated sugar
- 0.33 Cup unsalted butter room temperature
- 0.25 Cup vegetable oil
- 3 large eggs room temperature
- 2 teaspoon pure vanilla extract
- 1 Cup fresh blueberries divided
- 2 teaspoon all-purpose flour for coating the blueberries
Lemon Cream Cheese Buttercream
- 0.75 Cups unsalted butter room temperature
- 6 Cups powdered sugar
- 2 teaspoon lemon juice
- 12 Oz full-fat brick-style cream cheese room temperature, NOT the spread
- 1 Pinch salt or to taste
Garnish (optional)
- fresh blueberries
- lemon slices
Instructions
Make the Lemon Blueberry Cake
- Preheat the oven to 350ºF/177ºF and prepare three 6-inch or two 8-inch cake pans by spraying the sides with cooking spray and fitting a parchment paper circle to the bottoms.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a liquid measuring cup, whisk together the milk and lemon juice and set aside.
- Using a stand mixer fitted with the paddle attachment, mix together the sugar and lemon zest until fragrant and well combined, about 1 minute. Add the butter and cream it together with the lemon-sugar mixture on medium speed until light and fluffy, about 2 minutes. Add the vegetable oil and beat until combined, light and creamy, about 3 minutes. Scrape down the bowl and paddle as needed.
- With the mixer on low speed, add the eggs one at a time and mix until combined. Add the vanilla, then turn the mixer to medium speed and beat for one minute.
- Turn the mixer off and add the flour mixture all at once. Mix on low speed until just combined, then slowly pour in the lemon milk mixture. Mix until just combined, about 30 seconds.
- Coat the blueberries in 2 teaspoon flour, then reserve about ⅓ of them and set aside. Use a rubber spatula to fold the remaining ⅔ into the lemon cake batter, then divide the batter evenly between the prepared cake pans. Now take the reserved blueberries and divide them between the pans, gently pressing them into the tops. Bake for 30-35 minutes, until a toothpick inserted into the centers comes out clean or with a few moist crumbs. Cool for 5 minutes before removing the cakes from the pans. Transfer the cake layers to a wire rack to cool completely to room temperature.
Make the Lemon Cream Cheese Buttercream
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and creamy, about 5 minutes, scraping down the bowl and paddle as needed.
- Add about ⅓ of the powdered sugar and mix on low speed until combined, then add the lemon juice and continue mixing on low speed. Add the rest of the powdered sugar until combined. It will look pretty crumbly and thick, but don't worry! It will come together after the next step.
- Add the cream cheese and salt and mix on medium speed until fully combined and smooth (no lumps), about 2-3 minutes, scraping down the bowl and paddle as needed.
Assembly
- Once the cake layers have cooled completely, level them to your desired height. Fill and stack the cake layers with lemon cream cheese buttercream, then crumb coat the cake with more lemon cream cheese buttercream. Refrigerate the crumb coated cake for at least 30 minutes to let the frosting firm up.
- To create the design pictured, use the lemon cream cheese buttercream to frost a semi-naked finish on the cake. Add the remaining lemon cream cheese buttercream into a piping bag fitted with Wilton Tip 4B, then pipe a braided border (a series of overlapping diagonal shells) onto the top edge of the cake. Garnish the braided border with fresh blueberries and slivers of a lemon slice.
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