Lemon Blueberry Cake with Whipped Lemon Cream Frosting

This Lemon Blueberry Cake with Whipped Lemon Cream Frosting is a pleasant dessert that mixes the zesty brightness of lemon with the candy burst of blueberries. The moist, tender crumb of the cake pairs completely with the sunshine and fluffy whipped lemon cream cheese frosting, making it a great deal with for spring and summer season gatherings, or any event that requires a refreshing and chic dessert.

Why You’ll Love This Recipe

• Vibrant and Refreshing Taste: The mix of lemon and blueberries provides an ideal stability of tartness and sweetness.
• Moist and Tender Crumb: The usage of buttermilk and lemon juice ensures a gentle and moist cake texture.
• Mild and Fluffy Frosting: The whipped lemon cream cheese frosting provides a creamy but ethereal end.
• Visually Interesting: The colourful blueberries and lemon zest create a stupendous presentation.
• Versatile for Events: Appropriate for birthdays, brunches, weddings, or informal get-togethers.

Elements

(Tip: You’ll discover the total record of components and measurements within the recipe card beneath.)

For the Cake:

• 1 cup (227 g) butter, softened to room temperature
• 1¾ cups (371 g) granulated sugar
• 1 tablespoon recent lemon zest
• 4 massive eggs (200 g), room temperature
• 2 teaspoons vanilla extract
• 2½ cups (355 g) all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk
• ½ cup recent lemon juice (from about 3 lemons)
• 2 cups (340 g) recent or frozen blueberries (don’t thaw if frozen)
• 2 tablespoons (18 g) all-purpose flour (for coating blueberries)

For the Whipped Lemon Cream Cheese Frosting:

• 8 ounces (227 g) cream cheese, softened to room temperature
• ½ cup (113 g) butter, softened to room temperature
• 4½ cups (513 g) powdered sugar
• 1 to 2 teaspoons recent lemon zest
• 1 tablespoon recent lemon juice

For Garnish:

• Recent lemon slices
• Recent blueberries

Instructions

1. Preheat Oven: Preheat the oven to 350°F (175°C). Line the bottoms of two 9-inch spherical cake pans with parchment paper and coat with nonstick cooking spray.
2. Cream Butter and Sugar: In a big bowl, cream collectively the softened butter, granulated sugar, and lemon zest till gentle and fluffy, about 3-4 minutes.
3. Add Eggs and Vanilla: Add the eggs separately, beating nicely after every addition. Stir within the vanilla extract.
4. Mix Dry Elements: In a separate bowl, whisk collectively the flour, baking powder, baking soda, and salt.
5. Alternate Including Dry Elements and Liquids: Regularly add the dry components to the butter combination, alternating with the buttermilk and lemon juice, starting and ending with the dry components. Combine till simply mixed.
6. Put together Blueberries: In a small bowl, toss the blueberries with 2 tablespoons of flour to stop them from sinking within the batter.
7. Fold in Blueberries: Gently fold the coated blueberries into the batter.
8. Bake: Divide the batter evenly between the ready cake pans. Bake for 35-40 minutes, or till a toothpick inserted into the middle comes out clear.
9. Cool: Permit the desserts to chill within the pans for 10 minutes, then take away from pans and switch to wire racks to chill fully.
10. Put together Frosting: In a big bowl, beat the cream cheese and butter till easy. Regularly add the powdered sugar, beating till gentle and fluffy. Stir within the lemon zest and lemon juice till nicely mixed.
11. Assemble Cake: As soon as the desserts are fully cool, unfold a layer of frosting on high of 1 cake layer. Place the second layer on high and frost the highest and sides of the cake.
12. Garnish: Embellish with recent lemon slices and blueberries as desired.

Servings and Timing

• Prep Time: 45 minutes
• Prepare dinner Time: 40 minutes
• Complete Time: 1 hour 25 minutes
• Servings: 15 slices

Variations

• Lemon Raspberry Cake: Substitute blueberries with raspberries for a distinct berry taste.
• Gluten-Free Choice: Use a gluten-free all-purpose flour mix instead of common flour.
• Lemon Glaze: Drizzle a easy lemon glaze excessive for added sweetness and shine.
• Layered Sheet Cake: Bake in a 9×13-inch pan for a single-layer sheet cake model.

Storage/Reheating

• Storage: Retailer the cake in an hermetic container within the fridge for as much as 5 days.
• Freezing: Wrap unfrosted cake layers tightly in plastic wrap and freeze for as much as 3 months. Thaw within the fridge in a single day earlier than frosting.
• Serving: Carry the cake to room temperature earlier than serving for the most effective taste and texture.

FAQs

Can I exploit frozen blueberries?

Sure, you need to use frozen blueberries. Don’t thaw them earlier than including to the batter to stop extra moisture.

How do I forestall blueberries from sinking?

Toss the blueberries in a small quantity of flour earlier than folding them into the batter. This helps droop them evenly all through the cake.

Can I make this cake forward of time?

Completely. You’ll be able to bake the cake layers a day prematurely and retailer them tightly wrapped at room temperature. Frost the cake the day you intend to serve it.

What can I exploit as a substitute of buttermilk?

In the event you don’t have buttermilk, you can also make a substitute by including 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5-10 minutes earlier than utilizing.

Can I make this cake into cupcakes?

Sure, this recipe might be tailored for cupcakes. Fill cupcake liners 2/3 full and bake at 350°F (175°C) for 18-22 minutes, or till a toothpick comes out clear.

Is the frosting pipeable?

The whipped lemon cream cheese frosting is gentle and fluffy, making it appropriate for easy piping designs. For extra intricate designs, you might wish to chill the frosting barely to agency it up.

Can I exploit lemon extract as a substitute of recent lemon juice?

Whereas recent lemon juice supplies the most effective taste, you need to use lemon extract in a pinch. Use 1 teaspoon of lemon extract instead of 1 tablespoon of lemon juice.

How do I obtain a extra intense lemon taste?

For a stronger lemon taste, improve the quantity of lemon zest in each the cake and frosting. You may as well add just a few drops of lemon extract to reinforce the citrus style.

Can I add nuts to this cake?

Sure, chopped nuts like almonds or walnuts might be folded into the batter for added texture and taste.

What’s one of the best ways to retailer leftovers?

Retailer any leftover cake in an hermetic container within the fridge. Carry to room temperature earlier than serving for the most effective style and texture.

Conclusion

This Lemon Blueberry Cake with Whipped Lemon Cream Frosting is a pleasant dessert that mixes the intense flavors of lemon and the candy burst of blueberries. Its moist crumb and light-weight, fluffy frosting make it an ideal selection for any event, from informal gatherings to particular celebrations. Benefit from the refreshing style and delightful presentation of this irresistible cake.

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