Lemon Blueberry Cake is a delightful treat that perfectly balances the tartness of fresh lemons with the sweetness of juicy blueberries. This cake has a rich history, often associated with summer gatherings and family celebrations, where the vibrant colors and refreshing flavors bring joy to any occasion. I remember the first time I baked this cake; the aroma of lemon zest wafting through my kitchen was simply irresistible!
People love Lemon Blueberry Cake not just for its delicious taste, but also for its moist texture that melts in your mouth. The combination of zesty lemon and plump blueberries creates a symphony of flavors that dance on your palate. Plus, its incredibly convenient to make, making it a go-to recipe for both novice and experienced bakers alike. Whether youre serving it at a picnic or enjoying a slice with your afternoon tea, Lemon Blueberry Cake is sure to impress and satisfy your sweet cravings!
Ingredients:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tablespoon lemon zest (from about 1 large lemon)
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups fresh blueberries (or frozen, if fresh is unavailable)
- 1 tablespoon all-purpose flour (for tossing blueberries)
Preparing the Batter
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for easier removal later.
- In a medium bowl, whisk together the 2 cups of all-purpose flour, 1 ½ teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. This will ensure that all the dry ingredients are well combined and evenly distributed.
- In a large mixing bowl, cream together the 1 cup of softened unsalted butter and 1 ½ cups of granulated sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, which should take about 3-5 minutes. This step is crucial as it incorporates air into the batter, giving your cake a lovely texture.
- Add the 3 large eggs, one at a time, mixing well after each addition. Then, add the 1 tablespoon of lemon zest and 1 teaspoon of vanilla extract. Mix until everything is well combined.
- Now, its time to add the dry ingredients. Gradually add the flour mixture to the butter mixture, alternating with the 1 cup of buttermilk. Start and end with the flour mixture (flour, buttermilk, flour, buttermilk, flour). Mix until just combined; be careful not to overmix, as this can lead to a dense cake.
- In a small bowl, toss the 2 cups of blueberries with 1 tablespoon of all-purpose flour. This helps to prevent the blueberries from sinking to the bottom of the cake during baking. Gently fold the blueberries into the batter using a spatula, being careful not to break them.
Baking the Cake
- Divide the batter evenly between the two prepared cake pans. Use a spatula to smooth the tops if necessary.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Keep an eye on them towards the end of the baking time to avoid overbaking.
- Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully turn them out onto a wire rack to cool completely. If you used parchment paper, this should be easy!
Preparing the Lemon Glaze
- While the cakes are cooling, lets prepare the lemon glaze. In a small bowl, whisk together 1 cup of powdered sugar and 2-3 tablespoons of fresh lemon juice until smooth. You want a pourable consistency, so adjust the lemon juice as needed.
- Set the glaze aside until the cakes are completely cool. This will ensure that the glaze doesnt melt into the cake.
Assembling the Cake
- Once the cakes are completely cool, place one layer on a serving plate or cake stand. If the top of the cake has domed up during baking, you can level it off with a serrated knife for a more even stacking.
- Drizzle a portion of the lemon glaze over the first layer, allowing it to soak in slightly. You can use a spatula to spread it evenly if you prefer.
- Carefully place the second layer on top of the first. Repeat the process by drizzling the remaining lemon glaze over the top of the second layer. Let it drip down the sides for a beautiful presentation.
- If you want to
Conclusion:
In summary, this Lemon Blueberry Cake is an absolute must-try for anyone looking to indulge in a delightful dessert that perfectly balances sweet and tart flavors. The moist, fluffy texture combined with the zesty lemon and juicy blueberries creates a symphony of taste that is sure to impress your family and friends. Whether you’re celebrating a special occasion or simply treating yourself to a delicious slice, this cake is bound to become a favorite in your recipe collection. For serving suggestions, I love to pair this cake with a dollop of freshly whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence. You can also sprinkle some powdered sugar on top for a beautiful presentation or add a drizzle of lemon glaze for an extra burst of flavor. If you’re feeling adventurous, consider experimenting with different berries, like raspberries or strawberries, to create your own unique twist on this classic recipe. I encourage you to give this Lemon Blueberry Cake a try and share your experience with me! I would love to hear how it turned out for you and any variations you might have tried. Remember, cooking is all about creativity and having fun, so dont hesitate to make it your own. Happy baking! Print
Lemon Blueberry Cake: A Refreshing Dessert Recipe for Every Occasion
- Total Time: 50 minutes
- Yield: 10-12 servings
Description
This delightful Lemon Blueberry Cake combines sweet and tangy flavors with a moist, fluffy texture. Bursting with fresh blueberries and topped with a zesty lemon glaze, it’s the perfect dessert for any occasion!
Ingredients
- Fresh blueberries
- Lemon zest
Instructions
- Add a finishing touch by garnishing the top with a few fresh blueberries and a sprinkle of lemon zest.
Notes
- For a richer flavor, you can substitute half of the granulated sugar with brown sugar.
- This cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Feel free to experiment with other fruits, such as raspberries or strawberries, in place of blueberries.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
