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Blueberry Lemon Cake Recipe

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4.2 from 2 reviews

  • Author: Sara
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings

Description

This Blueberry Lemon Cake is a delightful and vibrant dessert perfect for spring and summer celebrations. Featuring a moist lemon-flavored cake layered with creamy blueberry-infused cream cheese frosting, it’s bursting with fresh citrus and berry flavors. The tangy buttermilk batter combined with fresh lemon juice creates a soft, tender crumb, while the blueberry puree adds a beautiful color and sweet-tart balance to the rich frosting. Decorated with fresh blueberries and lemon slices, this cake is as visually appealing as it is delicious.

Ingredients

Cake Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup unsalted butter (room temperature)
  • 1 1/2 cups granulated sugar
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup buttermilk
  • 1/4 cup fresh lemon juice
  • 2 to 3 drops yellow gel food coloring (optional)
  • 2 cups fresh blueberries
  • 1 tablespoon fresh lemon juice (for blueberry mixture)
  • 1 tablespoon water (for blueberry mixture)

Frosting Ingredients

  • 1 cup unsalted butter (room temperature)
  • 4 ounces cream cheese (room temperature)
  • 7 cups powdered sugar
  • Fresh blueberries and lemon slices (for garnish)

Instructions

  1. Prepare Cake Pans: Preheat your oven to 350°F (175°C). Lightly grease two 8-inch round cake pans and line their bottoms with parchment paper rounds to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until fully combined. Set aside.
  3. Cream Butter and Sugar: Using a stand mixer with a paddle attachment or a hand mixer, beat the unsalted butter on high speed until smooth and creamy, about 2 minutes. Add granulated sugar, lemon zest, and vanilla extract, then continue beating until the mixture is light and fluffy, about 2 more minutes.
  4. Add Eggs: Incorporate the eggs one at a time, beating after each addition until just combined. Scrape down the sides of the bowl to ensure even mixing.
  5. Combine Wet Ingredients: In a small bowl, stir together the buttermilk and fresh lemon juice.
  6. Alternate Adding Dry and Wet Ingredients: Begin adding the flour mixture to the butter mixture in thirds, mixing on low speed. Then add half of the buttermilk-lemon mixture, mixing on low until just incorporated. Continue alternating additions, finishing with the flour mixture. Stir in yellow gel food coloring if using.
  7. Fold in Blueberries: Gently fold fresh blueberries into the batter for even distribution throughout the cake.
  8. Bake Cakes: Divide the batter evenly between the prepared pans and spread evenly with an angled spatula. Bake in the preheated oven for about 35 minutes, or until a toothpick inserted near the center comes out clean or with moist crumbs.
  9. Cool Cakes: Let the cakes cool in their pans for 10–15 minutes before transferring them to a wire rack to cool completely.
  10. Prepare Blueberry Puree: In a small saucepan over medium heat, combine 2 cups fresh blueberries, 1 tablespoon lemon juice, and 1 tablespoon water. Simmer, stirring occasionally, until the berries are soft and easily mashed, about 10 minutes.
  11. Strain Blueberry Mixture: Using a fine mesh strainer set over a bowl, press the cooked blueberries with a spatula to extract the juice and puree. Discard skins and seeds. Allow the puree to cool to room temperature, yielding approximately 1/3 to 1/2 cup.
  12. Make Frosting: In a mixing bowl, beat the room-temperature butter and cream cheese on high speed with a whisk or hand mixer until smooth and creamy.
  13. Add Powdered Sugar and Blueberry Puree: Add 2 cups powdered sugar to the butter mixture and beat until smooth. Add about 1/3 cup of the blueberry puree and continue beating until combined. Gradually add remaining powdered sugar, beating to desired frosting consistency.
  14. Assemble Cake: Place one cooled cake layer on your serving plate. Optionally, spread a small amount of frosting on the plate to secure the cake. Spread an even 1/2 to 3/4 inch thick layer of frosting over the first cake layer.
  15. Add Second Layer and Coat Cake: Place the second cake layer on top and gently press down for adherence. Apply large dollops of frosting on top, then use an angled spatula to smooth frosting evenly over the top and sides of the cake.
  16. Decorate: Transfer the remaining frosting into a piping bag fitted with a Wilton 1M tip and pipe decorative swirls on top. Garnish with fresh blueberries and lemon slices for a gorgeous finish.

Notes

  • For best results, use fresh and ripe blueberries and freshly strained lemon juice to enhance the flavors.
  • Make sure butter and cream cheese are at room temperature for smooth, lump-free frosting.
  • You can substitute buttermilk with milk plus 1 tablespoon of vinegar or lemon juice if buttermilk is unavailable.
  • If you want a more intense lemon flavor, add 1 teaspoon of lemon extract to the batter.
  • Gel food coloring is optional and purely for a brighter yellow color; the lemon zest also contributes natural color.
  • This cake can be stored covered in the refrigerator for up to 3 days or frozen for up to 1 month.
  • Allow the cake to come to room temperature before serving for the best texture and flavor.
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/blueberry-lemon-cake-recipe/