Lemon Blueberry Cake

INTRODUCTION

Lemon blueberry cake is a delightful dessert that brings together the refreshing tang of lemons and the sweet burst of blueberries. This cake not only looks beautiful but also tastes amazing. It is perfect for birthdays, family gatherings, or just a sunny afternoon treat. The soft and moist texture, combined with the rich cream cheese frosting, makes it a favorite for many.

WHY YOU WILL LOVE THIS RECIPE

One of the best reasons to love this lemon blueberry cake is its balance of flavors. The bright lemon flavor lifts your spirits, while the blueberries offer a sweet, juicy contrast. This cake is not too sweet, making it great for anyone who appreciates a refreshingly light dessert.

The recipe is straightforward and uses ingredients you can find in most kitchens. Plus, it is fun to make! The process of mixing the batter and folding in the blueberries is enjoyable, whether you’re baking alone or with family. Once this cake is out of the oven, the aroma will fill your kitchen, making it hard for anyone to resist.

Whether you enjoy baking all the time or are just looking for something special to make once in a while, this lemon blueberry cake will impress everyone.

HOW TO MAKE Lemon Blueberry Cake

Making a lemon blueberry cake is simple and fun. Here’s a step-by-step guide to help you create this delicious dessert in your own kitchen.

EQUIPMENT NEEDED

Before you get started, gather these items:

1. 2 (9-inch) round baking pans
2. Mixer (hand or stand)
3. Mixing bowls
4. Sifter or fine-mesh sieve
5. Rubber spatula
6. Parchment paper
7. Measuring cups and spoons
8. Cooling rack

Ingredients You’ll Need :

• 3 cups cake flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 3/4 tsp salt
• 1 3/4 cups granulated sugar
• 1 cup unsalted butter, brought to room temperature
• 2 Tbsp lemon zest
• 4 large eggs, brought to room temperature
• 1 tsp vanilla extract
• 1 cup whole milk, brought to room temperature
• 1/3 cup sour cream, brought to room temperature
• 3 1/2 Tbsp fresh lemon juice
• 2 1/2 cups fresh blueberries
• 8 oz. cream cheese
• 1/2 cup unsalted butter, brought to room temperature for frosting
• 1 tsp vanilla extract for frosting
• 4 cups powdered sugar

STEP-BY-STEP INSTRUCTIONS :

1. Preheat the Oven: Start by preheating your oven to 350 degrees F.

2. Prep the Pans: Butter the two round baking pans and line the bottoms with parchment paper. This helps the cake come out easily after baking.

3. Mix Dry Ingredients: In a bowl, sift together the cake flour, baking powder, baking soda, and salt. This helps to combine the dry ingredients and adds air, which makes your cake fluffy.

4. Prepare Blueberries: Toss the blueberries with 1 tablespoon of the flour mixture. This prevents them from sinking in the batter while baking.

5. Cream Butter and Sugar: In your mixer, cream together the room temperature butter, granulated sugar, and lemon zest until the mixture is fluffy and light. This usually takes about 3-4 minutes.

6. Add Eggs and Vanilla: Add your eggs one at a time, mixing well after each addition. Then, add the vanilla extract and mix until fully combined.

7. Combine Wet Ingredients: In a separate bowl, mix the milk, sour cream, and lemon juice. This mixture will add both moisture and flavor to your cake.

8. Combine Dry and Wet Mixtures: Gradually add the dry flour mixture to the butter mixture, alternating with the milk mixture. Start with some flour, then add some milk, and keep alternating. Make sure to mix well but do not overmix, as this can make the cake tough.

9. Fold in Blueberries: Gently fold in the blueberries until they are evenly distributed in the batter.

10. Fill Pans: Divide the batter evenly between your two prepared baking pans. Smooth the tops with a spatula.

11. Bake: Place the pans in the oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

12. Cool the Cakes: Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, turn them out onto a cooling rack to cool completely.

13. Make the Frosting: While the cakes are cooling, prepare the frosting. In a bowl, whip the room temperature cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and mix until it reaches a thick, smooth consistency. Add the vanilla extract and mix until blended.

14. Frost the Cake: Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top, then place the second layer on top of the frosting. Use the remaining frosting to cover the top and sides of the cake.

15. Refrigerate: Place the frosted cake in the refrigerator for about an hour before serving. This helps the frosting set.

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HOW TO SERVE Lemon Blueberry Cake

When it’s time to serve your lemon blueberry cake, cut it into slices and serve it on plates. You can enjoy it on its own or add a dollop of whipped cream for extra sweetness. Fresh mint leaves or lemon slices as a garnish can bring a nice touch to your dessert table.

This cake can be enjoyed at room temperature but is even more refreshing when chilled. A slice of this cake pairs well with a cup of tea or coffee, making it a perfect afternoon snack.

STORAGE & FREEZING : Lemon Blueberry Cake

To store your lemon blueberry cake, cover it tightly with plastic wrap or place it in an airtight container. It can be kept in the refrigerator for up to 5 days. Just remember to let it sit at room temperature for a little while before serving again so that the frosting softens slightly.

If you want to freeze the cake, wrap it tightly in plastic wrap and then in foil. It will keep well in the freezer for about 2-3 months. When you are ready to eat it, allow it to thaw in the refrigerator overnight.

SERVING SUGGESTIONS

This lemon blueberry cake is versatile. Here are some ideas for serving it:

• Serve with fresh blueberries on the side.
• Add a scoop of vanilla ice cream on top of a slice for a dessert twist.
• Sprinkle some powdered sugar over the top for a lovely presentation.
• Pair it with a light citrus salad for a refreshing meal.

VARIATIONS

There are many ways to put a twist on your lemon blueberry cake. Here are a few fun variations to consider:

1. Lemon Zucchini Blueberry Cake: Add grated zucchini into the batter for added moisture and nutrition.

2. Lemon Almond Blueberry Cake: Include almond extract instead of vanilla for a nutty flavor.

3. Gluten-Free Version: Substitute the cake flour with a gluten-free flour blend. Make sure to check that other ingredients are also gluten-free.

4. Add Nuts: For added crunch, throw in some chopped nuts, like walnuts or almonds.

5. Lemon Drizzle: Make a lemon glaze and drizzle it over the frosted cake for an extra burst of lemon flavor.

FAQs

1. Can I use frozen blueberries?
   Yes, you can use frozen blueberries. Make sure to toss them in flour to prevent them from sinking.

2. How can I make my cake more lemony?
   You can add more lemon zest or a bit of lemon extract to amplify the lemon flavor.

3. Can I make this cake in advance?
   Yes, you can make the cake layers ahead of time and freeze them. Frost the cake just before serving.

4. What if I do not have cake flour?
   You can make your own cake flour by using all-purpose flour and substituting 2 tablespoons of flour with cornstarch for every cup of cake flour needed.

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MAKE-AHEAD TIPS FOR Lemon Blueberry Cake

If you want to make your lemon blueberry cake ahead of time, here are some tips:

• Bake the cake layers and let them cool completely. Wrap them tightly and store them in the refrigerator or freezer.
• You can also make the frosting a day in advance. Store it in an airtight container in the refrigerator.
• Assemble and frost the cake the night before you intend to serve it for maximum freshness.

With these tips, you are sure to bake a delightful lemon blueberry cake that will impress all who try it! So gather your ingredients and get started on this delicious journey today!

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