Dive into the refreshing world of this Lemon Blueberry Cake, a delightful creation that combines zesty lemon flavors with juicy blueberries in a tender, moist cake. Topped with a light and airy cream cheese whipped frosting, this cake is perfect for celebrating any occasion, offering a beautiful balance of sweet and tart flavors enhanced by the aromatic presence of fresh lemon.
Why You’ll Love This: This cake is a fusion of bright, summery flavors that make it irresistibly delicious. The lemon zest infused into the sugar creates a fragrant and flavorful base that pairs beautifully with the natural sweetness of the blueberries. The cream cheese whipped frosting adds a luxurious, creamy texture that’s not too heavy, making each bite as decadent as it is satisfying.
Perfect Occasion: This Lemon Blueberry Cake is ideal for summer picnics, family gatherings, or any festive occasion. It’s particularly great for birthdays, Mother’s Day, or as a special treat during brunch. The vibrant colors and fresh flavors make it a delightful centerpiece that’s as visually appealing as it is delicious.
Decoration Tips: Adorn your cake with additional blueberries, small mint leaves, and thin lemon slices arranged artistically on top for a natural, elegant look. The fresh blueberries will hint at the flavors inside, while the lemon slices add a pop of color and reinforce the lemony theme.
Ingredients:
- For the Cake:
- ¾ cup salted butter, softened
- ¼ cup coconut oil, at room temperature
- 1⅓ cups granulated sugar
- Zest of 2 lemons
- 3 large eggs, at room temperature
- ½ cup sour cream or Greek yogurt, at room temperature
- 3 cups cake flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup whole milk, at room temperature
- 4 tbsp fresh lemon juice
- 2 cups fresh blueberries
- For the Frosting:
- 6 oz cream cheese, cold
- 1 tsp vanilla bean paste or vanilla extract
- Pinch of salt
- 1¼ cups powdered sugar
- 1⅓ cups heavy whipping cream, cold
- Optional Garnish:
- Additional blueberries
- Small mint leaves
- Small lemon slices
Instructions:
- Cake Preparation:
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch cake pans.
- In a medium bowl, rub together lemon zest and sugar with your fingers until fragrant. Set aside.
- In a stand mixer fitted with the paddle attachment, cream the butter and coconut oil. Add the lemon-sugar mixture and beat until light and fluffy.
- Add eggs and sour cream, mixing just until combined.
- In another bowl, whisk together cake flour, baking powder, and salt. Gradually add one-third of this mixture to the wet ingredients alternately with one-third of the milk and lemon juice, mixing on low speed just until combined. Repeat until all ingredients are incorporated.
- Gently fold in the blueberries. Divide the batter evenly between the prepared pans.
- Baking:
- Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool in pans on a wire rack, then use a butter knife to loosen edges before inverting onto the rack to cool completely.
- Frosting:
- In a clean stand mixer fitted with the whisk attachment, beat cream cheese briefly. Add vanilla, salt, and powdered sugar, beating until smooth.
- Gradually add heavy cream, then beat on medium-high until stiff peaks form.
- Assembly and Decoration:
- Frost the cooled cakes and stack them. Decorate with lemon slices, blueberry clusters, and mint leaves.
- Storage:
- Store the frosted cake in an airtight container in the refrigerator for up to 4 days.
Enjoy the sublime taste and texture of this Lemon Blueberry Cake, a perfect dessert that brings together the zest of lemons and the sweetness of blueberries in a show-stopping delight.
