INTRODUCTION
Lemon Blueberry Cake with Cream Cheese Frosting is a delightful dessert that combines the sweet and tangy flavors of fresh blueberries and zesty lemon. This cake is perfect for any occasion, from birthdays to family gatherings or just a sweet treat to enjoy at home. The creamy frosting adds a rich touch to the light and fluffy cake, making every bite a delight. Whether you are a beginner in the kitchen or an experienced baker, this cake is easy to make and guaranteed to impress.
WHY YOU WILL LOVE THIS RECIPE
This recipe is special for many reasons. First, the taste. The combination of lemon and blueberries creates a refreshing flavor that is both sweet and tangy. The brightness of the lemon enhances the blueberries, making them pop with flavor.
Second, the texture. The cake is soft and fluffy, and the cream cheese frosting adds a creamy, smooth finish that contrasts beautifully with the cake. Each slice is moist and melts in your mouth.
Third, it is versatile. You can serve this cake for various events, making it a go-to dessert for parties, potlucks, or casual family dinners. Finally, it is straightforward to make, with easy steps and simple ingredients you can find in your kitchen.
HOW TO MAKE Lemon Blueberry Cake with Cream Cheese Frosting
Making Lemon Blueberry Cake with Cream Cheese Frosting is as enjoyable as eating it! Here’s a step-by-step guide to help you bake this delicious cake.
EQUIPMENT NEEDED
To make this cake, you will need the following equipment:
- Two 9-inch round baking pans
- Parchment paper
- Mixing bowls
- Whisk
- Stand mixer (or hand mixer)
- Measuring cups and spoons
- Rubber spatula
- Toothpick
- Wire racks for cooling
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, rinsed and dabbed nearly dry
- 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
- Preheat the oven. First, turn on the oven to 350 degrees F. Grease the two 9-inch round baking pans with butter. Then, line the bottom with parchment paper. Butter the parchment paper and sprinkle some flour on top to prevent sticking.
- Prepare the dry ingredients. In a large mixing bowl, sift the cake flour. Then add the baking powder, baking soda, and salt. Whisk all these ingredients together until combined. Toss the blueberries with 1 tablespoon of the flour mixture and set them aside. This will help keep them from sinking to the bottom of the cake.
- Mix the butter and sugar. In a stand mixer fitted with a paddle attachment, add the unsalted butter, granulated sugar, and lemon zest. Mix on high speed until the mixture is pale and fluffy. This should take about 3-5 minutes.
- Add the eggs. Carefully add the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix it in.
- Combine wet and dry ingredients. In a measuring cup, combine the whole milk, sour cream, and fresh lemon juice. Gradually mix the milk mixture and the flour mixture into the butter mixture. Do this in thirds, alternating between the two mixtures. Make sure to mix until just combined. Finally, gently fold in the blueberries.
- Bake the cakes. Divide the batter evenly between the two prepared pans. Spread the batter evenly in each pan. Bake in the preheated oven for 30-35 minutes. Check for doneness by inserting a toothpick into the center of the cakes. If it comes out clean, the cakes are done. Allow them to cool in the pans for 20 minutes before transferring them to wire racks to cool completely.
- Make the frosting. To prepare the cream cheese frosting, whip the cream cheese and butter in a mixing bowl until it becomes fluffy. Add the vanilla extract and gradually add the powdered sugar, mixing until the frosting is smooth. If the frosting seems runny, place it in the fridge for a little while to thicken it.
- Frost the cake. Once the cakes are completely cool, spread a layer of frosting on the top of one cake. Place the other cake on top, then frost the top and sides of the entire cake.
- Store the cake. Place the frosted cake in an airtight container and store it in the fridge. Before serving, allow it to sit at room temperature for about 30 minutes.
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HOW TO SERVE Lemon Blueberry Cake with Cream Cheese Frosting
Lemon Blueberry Cake can be served as a dessert after a meal or as a sweet snack with coffee or tea. You can also slice it into smaller pieces for serving at parties or gatherings.
For an extra touch, consider garnishing the top with additional fresh blueberries and lemon zest. This will give the cake a beautiful appearance and enhance the flavors.
STORAGE & FREEZING : Lemon Blueberry Cake with Cream Cheese Frosting
To store your leftover cake, keep it in an airtight container in the fridge. This cake will stay fresh for about 4-5 days. Allow it to come to room temperature before serving each time for the best taste.
If you want to freeze the cake, it’s best to freeze it without frosting. Wrap the cooled layers tightly in plastic wrap, then place them in a freezer-safe bag or container. You can freeze the cake layers for up to 3 months. When you’re ready to eat it, thaw the layers in the fridge, then frost it after it’s completely thawed.
SERVING SUGGESTIONS
This cake pairs well with a variety of drinks. Serve it with:
- A cup of hot tea
- Freshly brewed coffee
- Lemonade or iced tea for a refreshing summer treat
You can also serve it alongside a scoop of vanilla ice cream, or even a dollop of whipped cream for added richness.
VARIATIONS
If you want to change things up, try these variations:
- Mixed Berries: Replace the blueberries with a mix of strawberries, raspberries, and blackberries for a berry cake.
- Lemon Curd Filling: Add a layer of lemon curd between the cake layers for an extra burst of lemon flavor.
- Gluten-Free Option: Substitute cake flour with a gluten-free blend to make it gluten-free.
FAQs
1. Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries. Just make sure to thaw and drain them before adding them to the batter, and toss them with a little flour to help prevent sinking.
2. Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance and store them in the fridge. Frost them just before serving for the best results.
3. How long does the cake last at room temperature?
The cake can be kept at room temperature for about a day. After that, it’s best to refrigerate it to keep it fresh.
4. What can I do if my frosting is too thick?
If your frosting is too thick, add a little milk, one teaspoon at a time, until you reach your desired consistency.
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MAKE-AHEAD TIPS FOR Lemon Blueberry Cake with Cream Cheese Frosting
To make your baking process smoother, consider these make-ahead tips:
- Prepare Ingredients: Measure and prep your ingredients the night before. This will save time and make the baking process easier.
- Bake in Advance: You can bake the cake layers a day ahead and store them tightly wrapped in the fridge until you are ready to frost and serve.
- Frosting Prep: You can also make the cream cheese frosting ahead of time. Store it in the fridge and bring it to room temperature before using it.
This Lemon Blueberry Cake with Cream Cheese Frosting is not only delicious but also easy to prepare. Whether you are celebrating a special occasion or just in the mood for something sweet, this cake is sure to please everyone!
Lemon Blueberry Cake with Cream Cheese Frosting
Ingredients
Method
- Preheat the oven to 350 degrees F. Grease the two 9-inch round baking pans with butter, line the bottom with parchment paper, then butter the parchment and sprinkle flour on top.
- In a large mixing bowl, sift the cake flour, then add the baking powder, baking soda, and salt. Whisk until combined. Toss the blueberries with 1 tablespoon of the flour mixture and set aside.
- In a stand mixer, mix the unsalted butter, granulated sugar, and lemon zest on high speed until pale and fluffy (about 3-5 minutes).
- Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract.
- In a measuring cup, combine the whole milk, sour cream, and fresh lemon juice. Gradually mix the milk and flour mixtures into the butter mixture, alternating in thirds until just combined. Gently fold in the blueberries.
- Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30-35 minutes, checking for doneness with a toothpick.
- Allow cakes to cool in the pans for 20 minutes before transferring to wire racks to cool completely.
- In a mixing bowl, whip the cream cheese and butter until fluffy. Add the vanilla extract and gradually add powdered sugar, mixing until smooth. If runny, refrigerate to thicken.
- Once the cakes are completely cool, spread frosting on the top of one cake, place the other cake on top, and frost the entire cake.