why make this recipe
Lemon blueberry cake is a delightful treat that combines the tangy taste of lemon with the sweet burst of blueberries. It’s perfect for any occasion, whether it’s a birthday, a family gathering, or just a simple dessert after dinner. This cake is moist, flavorful, and has a light, refreshing taste that makes it a favorite among many.
how to make Lemon Blueberry Cake
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 cup blueberries (fresh or frozen)
- 1 cup mascarpone cheese
- 1/2 cup heavy cream
- 1/2 cup lemon curd
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the lemon zest and juice.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk until just combined.
- Gently fold in the blueberries.
- Divide the batter between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, whip together the mascarpone and heavy cream until soft peaks form, then fold in the lemon curd.
- Once the cakes are cool, spread a layer of frosting on top of one cake layer, place the second layer on top, and frost the top and sides of the cake.
- Decorate with additional blueberries if desired and serve!
how to serve Lemon Blueberry Cake
Serve this lemon blueberry cake as a stunning centerpiece for any gathering. You can slice it into wedges and enjoy it on its own, or pair it with a scoop of vanilla ice cream or whipped cream for an added treat. A sprig of mint on top can add a nice touch and extra color.
how to store Lemon Blueberry Cake
To keep your cake fresh, store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate the cake, where it can last for about a week. If you want to keep it for even longer, you can freeze the individual slices for up to 3 months. Just wrap them tightly in plastic wrap before freezing.
tips to make Lemon Blueberry Cake
- Make sure your butter is softened to room temperature for better mixing.
- If using frozen blueberries, do not thaw them before adding as they may bleed into the batter.
- You can substitute regular milk for buttermilk if you don’t have any, but buttermilk gives a better flavor and texture.
- For an extra lemon flavor, you can add more lemon zest or a bit of lemon extract to the batter.
Serving Ideas
This cake can be served with a side of fresh whipped cream, a scoop of ice cream, or simply dusted with powdered sugar for a classic look. Adding fresh berries on the side can also enhance the presentation.
Final Thoughts
Lemon blueberry cake is a delightful dessert full of flavor and texture. It’s easy to make and sure to impress anyone who tries it. Whether for a special occasion or just a sweet indulgence, this cake is sure to please.
FAQs
1. Can I use other fruits instead of blueberries?
Yes, you can substitute blueberries with raspberries, blackberries, or even diced strawberries for a different flavor.
2. How can I make this cake gluten-free?
You can use a gluten-free flour blend instead of all-purpose flour. Just make sure the blend has a good binding agent.
3. Can I make this cake in advance?
Absolutely! You can make the cake layers ahead of time, wrap them tightly, and store them in the fridge for a few days or freeze them for longer storage. Just frost it before serving.
Lemon Blueberry Cake
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1.5 cups sugar
- 0.5 cups unsalted butter, softened Make sure the butter is at room temperature.
- 1 cup buttermilk Substitute with regular milk if necessary.
- 3 large eggs
- 1 tablespoon lemon zest Add more for extra lemon flavor.
- 0.25 cups fresh lemon juice
- 1 cup blueberries (fresh or frozen) Do not thaw frozen blueberries before use.
- 1 cup mascarpone cheese
- 0.5 cups heavy cream
- 0.5 cups lemon curd
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the lemon zest and juice.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk until just combined.
- Gently fold in the blueberries.
Baking
- Divide the batter between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Frosting
- For the frosting, whip together the mascarpone and heavy cream until soft peaks form, then fold in the lemon curd.
- Once the cakes are cool, spread a layer of frosting on top of one cake layer, place the second layer on top, and frost the top and sides of the cake.
- Decorate with additional blueberries if desired and serve!