Experience the delightful combination of tangy lemon and sweet blueberries in this Lemon Blueberry Cake, adorned with a velvety cream cheese frosting. This cake is a refreshing blend of vibrant citrus flavors balanced with the natural sweetness of blueberries, creating a soft, moist sponge that's irresistible. Topped with a rich and creamy frosting, it's the perfect dessert for any celebration or as a sophisticated addition to your afternoon tea.
Why You'll Love This: The cake brings together the zest of lemon and the sweetness of blueberries, providing a taste that's both refreshing and satisfying. Its texture is wonderfully soft and fluffy, thanks to the careful balance of ingredients like buttermilk and sifted flour. The cream cheese frosting adds a decadent, creamy finish that complements the fruit flavors perfectly. It's a visually appealing cake too, with bursts of blue from the berries and a creamy white frosting that invites you to take a bite.
Perfect Occasion: This Lemon Blueberry Cake is ideal for spring and summer gatherings, such as garden parties, Mother's Day, or celebrations where a light yet flavorful dessert is desired. It also makes a great birthday cake for those who appreciate a less traditional flavor combination.
Decoration Tips:
- Garnish the top with additional fresh blueberries and thin lemon slices to highlight the ingredients.
- A sprinkle of lemon zest or a few edible flowers can add a pop of color and enhance the cake’s visual appeal.
- Serve each slice with a small dollop of whipped cream or a drizzle of lemon glaze for an extra touch of elegance.
Ingredients:
- Cake:
- 1 cup (16 tbsp; 226g) unsalted butter, room temperature
- 1¼ cups (250g) granulated sugar
- ½ cup (100g) light brown sugar, packed
- 4 large eggs, room temperature
- 1 tbsp pure vanilla extract
- 3 cups (354g) sifted all-purpose flour (sift before measuring) + 1 tbsp for coating berries
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup (240ml) buttermilk, room temperature
- 2 tbsp packed lemon zest
- ½ cup (120ml) lemon juice (from about 3 medium or large lemons)
- 1½ cups (210g) blueberries, fresh or frozen (do not thaw)
- Cream Cheese Frosting:
- 226g cream cheese, room temperature
- ½ cup (8 tbsp; 113g) unsalted butter, room temperature
- 3½ cups (420g) confectioners’ sugar
- 1-2 tbsp (15-30ml) heavy cream
- 1 tsp pure vanilla extract
- Pinch of salt
- Prepare the Cake Batter:
- Cream the butter with both granulated and brown sugars until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Whisk together the sifted flour, baking powder, and salt. Gradually add to the creamed mixture alternately with buttermilk, starting and ending with the flour mixture.
- Fold in lemon zest and lemon juice.
- Toss blueberries with 1 tablespoon of flour and gently fold them into the batter.
- Bake:
- Pour the batter into a greased and floured cake pan.
- Bake at 180°C (350°F) for about 45-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Frosting:
- Beat cream cheese and butter together until smooth.
- Gradually add confectioners’ sugar, heavy cream, vanilla extract, and a pinch of salt, continue beating until smooth and spreadable.
- Assemble and Decorate:
- Once the cake is cool, spread the cream cheese frosting over the top and sides.
- Decorate as suggested or according to your preference.
Enjoy this Lemon Blueberry Cake with its refreshing flavor and sumptuous cream cheese frosting—a delightful dessert that's sure to impress!