Brighten your day with these Blueberry Lemon Cake Recipes, a perfect dessert that captures the sunny flavors of spring and summer. This light, fluffy cake is studded with juicy blueberries and topped with a tangy lemon cream cheese frosting, making it a delightful treat for any occasion. Whether you’re hosting a brunch, celebrating a special event, or simply craving something sweet, this Easy Blueberry Lemon Cake is as easy to make as it is delicious. With its vibrant taste and beautiful presentation, it’s a standout among Blueberry Desserts Recipes.
In this post, we’ll guide you through making this refreshing cake, share tips for perfect layers, and suggest ways to serve this crowd-pleaser. Let’s get baking!
Why You’ll Love Blueberry Lemon Cake Recipes
- Bright and Balanced: Lemon zest and blueberries create a sweet-tart flavor explosion.
- Light and Moist: Sour cream and buttermilk ensure a tender, fluffy texture.
- Easy to Make: Simple steps and tools make this Easy Blueberry Lemon Cake beginner-friendly.
- Versatile: Ideal for brunches, parties, or a cozy dessert at home.
- Stunning Look: Frosted with creamy frosting and garnished with berries, it’s a showstopper.
Ingredients for Blueberry Lemon Cake Recipes
This Blueberry Lemon Cake Recipes uses simple ingredients to create a vibrant Blueberry Desserts Recipes masterpiece. Here’s what you’ll need.
For the Cake
- Unsalted Butter (¾ cup, softened): Adds richness and helps with creaming.
- Granulated Sugar (1½ cups): Sweetens the cake layers.
- Large Eggs (3, room temperature): Bind ingredients and add structure.
- Sour Cream (½ cup, room temperature): Brings moisture and a slight tang.
- Vegetable Oil (¼ cup): Enhances moisture for a soft crumb.
- Cake Flour (2½ cups): Creates a tender texture with less protein.
- Baking Powder (2 tsp): Helps the cake rise.
- Salt (½ tsp): Enhances flavors.
- Buttermilk (¾ cup, room temperature): Adds moisture and tanginess.
- Lemon Juice (¼ cup, freshly squeezed): Infuses bright citrus flavor.
- Lemon Zest (2 tbsp, from 2 lemons): Boosts lemony aroma.
- Fresh Blueberries (1½ cups): Adds juicy bursts of sweetness.
For the Lemon Cream Cheese Frosting
- Unsalted Butter (½ cup, softened): Forms a creamy base.
- Cream Cheese (8 oz, softened): Adds tangy richness.
- Powdered Sugar (4 cups): Sweetens and thickens the frosting.
- Lemon Juice (2 tbsp, freshly squeezed): Enhances citrus flavor.
- Lemon Zest (1 tsp): Adds extra zing.
- Salt (pinch): Balances sweetness (omit if using salted butter).
Decoration (Optional)
- Fresh Blueberries (½ cup): For garnish.
- Lemon Slices (thinly sliced): For a decorative touch.
Equipment Needed
- Three 7-inch cake pans
- Parchment circles
- Mixing bowls
- Whisk
- Stand mixer or hand mixer
- Offset spatula
- Kitchen scale
- Wire cooling rack
- Cake turntable (optional)
- Piping bag and Wilton 1M tip (optional)
Preparation Guide
Making these Blueberry Lemon Cake Recipes is straightforward, resulting in a stunning Easy Blueberry Lemon Cake that’s perfect for any occasion. Follow these instructions for success.
Prepare the Cake Pans
- Preheat oven to 335°F (168°C). Grease three 7-inch cake pans, line with parchment circles, and lightly spray with nonstick cooking spray.
Make the Cake Batter
- In a stand mixer with a paddle attachment (or using a hand mixer), cream butter and sugar on medium speed until light and fluffy, about 3-4 minutes.
- Add eggs, sour cream, and vegetable oil, mixing until fully combined.
- In a separate bowl, whisk together cake flour, baking powder, and salt.
- In a liquid measuring cup, combine buttermilk, lemon juice, and lemon zest.
- On low speed, add dry ingredients and buttermilk mixture alternately to the butter mixture: ⅓ dry ingredients, ½ buttermilk mixture, ⅓ dry ingredients, ½ buttermilk mixture, then final ⅓ dry ingredients. Mix until just combined.
- Scrape the bowl’s sides and bottom, then mix for 30 seconds on low. Avoid overmixing.
- Gently fold in fresh blueberries with a spatula until evenly distributed.
Bake the Cake
- Divide batter evenly among the prepared pans, using a kitchen scale for uniform layers.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean or the cake springs back when gently touched.
- Cool in pans for 30 minutes, then transfer to a wire rack to cool completely.
Make the Lemon Cream Cheese Frosting
- In a stand mixer with a paddle attachment (or using a hand mixer), beat butter and cream cheese on medium speed until smooth, about 2 minutes.
- Add powdered sugar in two batches, mixing on low speed between additions.
- Add lemon juice, lemon zest, and a pinch of salt, then whip on medium speed for 2-3 minutes until fluffy and smooth.
Assemble the Cake
- Place one cake layer on an 8-inch cardboard cake circle or plate.
- Spread a layer of lemon cream cheese frosting evenly using an offset spatula.
- Add the second layer, spread more frosting, then place the final layer on top, ensuring the cake is level.
- Apply a thin crumb coat of frosting to the top and sides, then chill in the refrigerator for 30 minutes or freezer for 15 minutes.
- Frost the top and sides with a thicker layer of frosting, creating a rustic look by gently pressing a spatula into the frosting while spinning on a turntable (if using).
- Pipe small swirls around the top edge using a Wilton 1M tip (optional). Decorate with fresh blueberries and lemon slices, if desired.
Serve Blueberry Lemon Cake Recipes
- Slice and serve this Easy Blueberry Lemon Cake as a refreshing dessert, perfect for warm days or special occasions.
Chef’s Tips for Perfect Blueberry Lemon Cake Recipes
- Use Fresh Ingredients: Fresh lemon juice, zest, and blueberries deliver the best flavor for Blueberry Lemon Cake Recipes.
- Room Temperature Ingredients: Ensure butter, eggs, sour cream, and buttermilk are at room temperature for smooth mixing and a tender crumb.
- Don’t Overmix: Mix batter just until combined to keep the cake light and fluffy in this Blueberry Desserts Recipes dish.
- Chill for Stability: Refrigerate the cake after the crumb coat to firm up the cream cheese frosting, preventing sliding layers.
- Minimal Leveling: These layers bake flat, so skip trimming unless necessary to avoid disturbing the blueberries.
Serving Suggestions
Make this Blueberry Lemon Cake Recipes the star of your table with these serving ideas:
- With Tea or Coffee: Pair with iced tea or a latte for a refreshing Easy Blueberry Lemon Cake afternoon treat.
- With Berries: Serve with extra blueberries or mixed berries for a vibrant fruit platter.
- For Events: Present as a centerpiece for brunches, baby showers, or summer parties, garnished with lemon slices.
- With Cream: Add a dollop of whipped cream for extra indulgence in Blueberry Desserts Recipes.
- Beverage Pairing: Enjoy with a sparkling lemonade or crisp white wine like Pinot Grigio to complement the citrusy notes.
Storing and Make-Ahead
This Blueberry Lemon Cake Recipes stays fresh and can be prepped ahead for convenience:
- Store: Keep in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor and texture.
- Make-Ahead: Bake cake layers up to a day ahead and store wrapped in plastic wrap at room temperature. Frost on the day of serving for freshness.
- Freezing: Wrap unfrosted layers tightly in plastic wrap and foil; freeze for up to 3 months. Thaw in the fridge overnight before frosting.
- Serving Tip: Slice with a warm knife for clean cuts to showcase the blueberry-studded layers of this Easy Blueberry Lemon Cake.
Variations and Substitutions
Customize these Blueberry Lemon Cake Recipes to suit your preferences:
- Berry Swap: Use blackberries or raspberries for a different berry twist in Blueberry Desserts Recipes.
- Frosting Alternative: Swap cream cheese frosting for a simple lemon glaze or whipped cream for a lighter dessert.
- Citrus Twist: Add orange zest alongside lemon for a citrus medley.
- Gluten-Free: Use a 1:1 gluten-free cake flour blend for a gluten-free version of this Easy Blueberry Lemon Cake.
- Nutty Crunch: Sprinkle chopped almonds or pecans over the frosting for added texture.
FAQs About Blueberry Lemon Cake Recipes
Can I use frozen blueberries?
Fresh blueberries are best for texture and flavor. Frozen berries can release excess moisture, affecting the batter in Blueberry Lemon Cake Recipes.
Why is my frosting too soft?
Cream cheese frosting is softer than buttercream. Chill the cake after layering to firm it up, and avoid overfilling for this Easy Blueberry Lemon Cake.
Can I make this ahead of time?
Yes, bake layers a day ahead and store wrapped at room temperature. Frost on the day of serving for a fresh Blueberry Desserts Recipes presentation.
Why did my cake sink?
Overmixing or opening the oven too early can cause sinking. Mix gently and bake undisturbed for perfect Blueberry Lemon Cake Recipes.
Can I use all-purpose flour?
Cake flour is preferred for a tender crumb, but you can substitute all-purpose flour (reduce by 2 tbsp per cup) for a slightly denser cake.
More Delicious Summer Dessert Recipes You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Snickerdoodle Cobbler
- French Butter Cake
- Gluten Free Carrot Cake: A Moist, Healthy Dessert Delight
Conclusion
These Blueberry Lemon Cake Recipes bring together the zesty brightness of lemon and the sweet juiciness of blueberries in a light, fluffy dessert that’s perfect for any occasion. With its simple preparation and stunning presentation, this Easy Blueberry Lemon Cake is a must-try for spring and summer gatherings or cozy evenings at home. Bake this vibrant treat today and share your experience in the comments below!
Happy baking!
Blueberry Lemon Cake Recipes: A Fresh, Zesty Dessert
These Blueberry Lemon Cake Recipes bring together the zesty brightness of lemon and the sweet juiciness of blueberries in a light, fluffy dessert that’s perfect for any occasion.
Ingredients
Lemon Blueberry Cake
- ▢1 cup 227 g unsalted butter room temperature
- ▢1 ¾ cup 350 g granulated sugar
- ▢3 3 eggs room temperature
- ▢¾ cup 173 g sour cream room temperature
- ▢2 tbsp 27 g vegetable oil
- ▢3 cups 375 g cake flour
- ▢3 tsp 12 g baking powder
- ▢1 tsp 6 g salt
- ▢¾ cup 180 g buttermilk room temperature
- ▢¼ cup 61 g lemon juice fresh squeezed
- ▢zest of 1 lemon
- ▢2 cups 296 g fresh blueberries
Lemon Cream Cheese Frosting
- ▢2 cups 454 g unsalted butter room temperature
- ▢8 oz 227 g cream cheese room temperature
- ▢7 cups 840 g powdered sugar
- ▢½ tsp 3 g salt
- ▢1 tbsp 15 g lemon juice freshly squeezed
- ▢zest of 1 lemon
- ▢lemon slices & blueberries for decoration if desired
Additional ingredients
- ▢lemon slices
- ▢blueberries
Instructions
Lemon Blueberry Cake
- Preheat oven to 335° F. Prepare three 7-inch cake pans using cooking spray and parchment circles.
- In the bowl of a stand mixer, add in room temperature unsalted butter and granulated sugar. Cream the butter and sugar together on medium speed for 2 minutes using the paddle attachment until light and fluffy.
- On medium-low speed, slowly add in the eggs, sour cream, and vegetable oil. Be sure to scrape the bottom and sides of the bowl after the ingredients are added and continue to mix until the ingredients are fully combined.
- In a separate mixing bowl, add the cake flour, baking powder, and salt and whisk to combine.
- In a liquid measuring cup, combine buttermilk, lemon juice, and lemon zest.
- On the lowest speed, slowly add ⅓ of the flour mixture followed by ½ of the buttermilk mixture.
- Add in ⅓ of the flour mixture and the remaining buttermilk mixture. Add in the final ⅓ of the flour mixture.
- Scrape the bottom and sides of the bowl. Mix the batter on medium low speed for 30 seconds until the batter is smooth. Do not overmix the batter.
- Add in blueberries and fold in with a spatula until they are dispersed throughout the batter.
- Divide batter evenly between your cake pans (see equipment for sizes). Use a kitchen scale to ensure that the batter is equally divided.
- Bake cakes for approximately 35-40 minutes in the oven until the cakes spring back when gently touched or toothpick comes out clean. *Please note that baking times may be different for different size pans.
- Remove cakes from the oven and allow them to cool in the pans on a wire rack for 15 minutes. Run a knife or small offset spatula between the cake and edge of the pan to loosen from the edges. Invert the cakes to remove from the pan and cool completely.
Lemon Cream Cheese Frosting
- In a mixing bowl or the bowl of a stand mixer fitted with a whisk attachment, add room temperature butter and cream cheese. beat on medium speed for 2 minutes, scraping the sides of the bowl occasionally.
- Add in half of the powdered sugar and mix until combined on the lowest speed. Add the remaining half and mix to combine.
- Add in salt, lemon juice, and lemon zest. Turn the mixer to medium-high speed and whip for 2-3 minutes, scraping the sides of the bowl occasionally.
Assembling the Lemon Blueberry Cake
- Place one cake layer on a circular cake board.
- Add desired amount of frosting to the top of the cake layer and spread until even.
- Add the second cake layer and repeat adding the frosting and smoothing until even.
- Add the final cake layer. Be sure that the layers are even both horizontally and vertically.
- Frost the cake with a thin layer of frosting to serve as the crumb coat.
- Chill the cake for at least 30 minutes.
- Frost the cake using the lemon cream cheese frosting.
- Decorate with lemon slices and blueberries if desired.
Notes
Lemon blueberry cake can be stored in an airtight container in the refrigerator for up to 5 days. To serve, bring to room temperature.
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