Dive into the delightful fusion of tangy and sweet with this Lemon Blueberry Cake, boasting a soft, fluffy texture that melts in your mouth. The cake is layered with a light and luscious whipped cream cheese topping, elegantly swirled with rich blueberry compote, offering a burst of berry flavor that perfectly complements the zesty lemon base. This versatile recipe allows for the use of blueberry jam or a variety of berry preserves, making it a customizable treat for any occasion.
Why You'll Love This: The combination of zesty lemon cake and sweet berry swirls, topped with a creamy, whipped cheese frosting, creates a symphony of flavors that's both refreshing and indulgent. The use of almond milk and oat condensed milk options adds a modern twist, catering to diverse dietary preferences without compromising on taste.
Perfect Occasion: This cake is a showstopper for spring and summer gatherings, from brunches to afternoon teas, offering a refreshing taste that's ideal for warmer weather. It's also a wonderful choice for birthdays and celebrations, or simply as a delightful weekend treat to enjoy with family and friends.
Decoration Tips: For an extra touch of elegance, garnish the cake with fresh blueberries, lemon zest, and a few mint leaves before serving. If you're feeling adventurous, try drizzling a little lemon glaze over the top for added sweetness and a glossy finish.
Lemon Cake Ingredients:
- 1 and 1/2 cups all-purpose flour
- 3/4 cup granulated sugar (or your choice of sugar)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup milk (unsweetened almond or your choice)
- 1 tsp lemon juice
- Zest of 1 medium lemon or 2 small lemons
- 1/2 cup neutral oil
- 1/2 cup condensed milk (oat or your choice)
- 1 tsp vanilla extract
Whipped Cream Cheese Topping Ingredients:
- 3/4 cup cream cheese, softened
- 1 tbsp sour cream (vegan or your choice)
- 2/3 cup powdered sugar
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 1/3 cup whipped cream, whipped to medium peaks
Blueberry Compote:
- 1/2 cup premade blueberry compote, jam, or preserve
Method:
- Preheat your oven to 350°F (175°C) and line an 8x8 inch square cake tin with baking paper.
- Mix milk with lemon juice and let it sit for 5 minutes to slightly curdle. Then add oil, condensed milk, and vanilla extract, mixing until combined.
- In a separate bowl, combine flour, lemon zest, sugar, baking powder, and baking soda. Gradually mix into the liquid ingredients until smooth.
- Pour the batter into the prepared tin and bake for 30-35 minutes. Let it cool in the tin, then transfer to a wire rack.
- For the topping, mix cream cheese and sour cream until creamy. Add powdered sugar, lemon juice, and vanilla, then fold in whipped cream. Chill until assembly.
- Spread the cream cheese topping over the cooled cake, add dollops of blueberry compote, and create swirls. Chill before serving.
Enjoy this soft and fluffy Lemon Blueberry Cake with its creamy whipped topping and vibrant swirls of blueberry compote, a refreshing dessert perfect for any occasion.