Indulge in a delightful layer cake that radiates sunshine with its sweet lemon flavor, perfectly complemented by tart blueberries. Both fresh and frozen berries can be used – so don’t let the changing seasons stop you from enjoying this heavenly creation!
This lemon blueberry cake is a perfect balance of citrusy flavors and is made even more special thanks to the thick batter that prevents those juicy little gems from sinking as it bakes. Blanketed by luscious cream cheese frosting, every bite of this lemon blueberry cake is full of sweet sunshine delight! Let your taste buds take center stage when biting into this scrumptious springtime treat!
Should you use fresh citrus or extracts when baking?
When it comes to cake-baking tips, one of the best is to use fresh citrus when possible. One key tip when baking cake is to use fresh citrus instead of extracts. Fresh citrus brings out subtle undertones in the cake that cannot be achieved with extracts. Fresh citrus imparts a far more authentic flavor than any store-bought extract could hope for. The zest of oranges, lemons, limes, or grapefruit can give cakes an extra dimension of flavor that will have everyone asking what they are tasting and wanting more! So next time you’re cake-baking, go beyond the store-bought bottles – pick up some fresh fruit and take your cake to the next level.
Why is buttermilk better for this lemon blueberry cake?
For cake-baking tips, one of the most important decisions is your choice of milk. While whole milk often brings out richer flavor and texture, if you’re looking for a lighter cake with a melt-in-your-mouth quality, then buttermilk is your best bet. The acidity in buttermilk helps soften the cake’s crumb by reacting with baking soda. Buttermilk gives the cake a softer structure and provides extra moisture to keep it from drying out. Plus, the low-fat content won’t overpower the cake’s other flavors, so you can enjoy all those delightful flavors that make for such a scrumptious cake.
How to Make Sunshine-Sweet Lemon Blueberry Cake
Step One – Prepare the Base of the Cake Batter
Make sure to preheat the oven and get your cake pans set up before baking! Grease three round baking tins, then add a parchment paper lining for easy-peel cakes. Parchment provides that extra layer of assurance – no fear of sticking come serving time!
Creaming the butter with sugar is crucial to any delicious recipe – and this one’s no different! Using your trusty stand or handheld mixer, beat the butter until it reaches creamy peak perfection. Then add brown and granulated sugars for that extra sweetness before adding eggs and vanilla to complete the mix.
Beat everything on medium speed until all ingredients have come together in perfect harmony; don’t forget to scrape down those sides of your bowl along the way!
Step Two – Add the Dry Ingredients
Carefully whisk together the sifted flour, baking powder, and salt in a medium-sized bowl. Add the dry ingredients to the wet ones, and gently beat on low speed for just 5 seconds. Add the buttermilk, fragrant lemon zest, and tangy lemon juice only until they are all combined.
Step Three – Fold in the Blueberries
Sprinkle the blueberries with flour – this will help them stay suspended throughout your batter. Gently fold the coated blueberries into your lemon cake batter until distributed. Overmixing can lead to an undesired texture within your final product’s crumbly delightfulness.
Step Four – Bake and Cool
Use a ladle to distribute the cake batter equally into your prepared pans to create the perfect cake.
Pop those cakes in the oven and watch a transformation unfold. Bake for around 25-30 minutes until an inserted toothpick comes out as clean as a whistle. If using 9-inch pans, 23 minutes should work. Allow the cakes to cool completely before constructing your masterpiece with frosting galore.
Step Five – Prepare the Cream Cheese Frosting
Next, whip up a rich and creamy cream cheese frosting. Using your favorite mixer with the paddle attachment, blend the cream cheese and addictively delicious butter until smooth – about 3 minutes of mixing should do it!
Then add some confectioners’ sugar for sweetness, a touch of heavy cream to make it a perfectly spreadable consistency, and an unmistakable hint of vanilla extract for flavor balance–and don’t forget just enough salt to bring out all these flavors even more.
Finally, adjust thickness as desired by adding one additional tablespoonful of heavy cream if preferred. An irresistible topping awaits you!
Step Six – Frost and Assemble the Lemon Blueberry Cake
Unveil your masterpiece – a perfect lemon blueberry cake! Start with one layer of delicious cake, then frost evenly and begin to build.
Add the second layer, followed by more creamy cream cheese frosting, before topping it off with the third base for that extra added sweetness.
Just enough frosting coats this delightful treat, adding an eye-catching finishing touch if you decide to garnish with lemons or blueberries atop each piece!
After 45 minutes in the fridge, then slice away.
Sunshine Blueberry Cake
Equipment
- 1 silicon spatula
- 1 zester
- 3 8-inch aluminum cake pans or 9-inch
- 3 parchment rounds
- 1 cooling rack
- 1 offset spatula
- 1 fine mesh sieve or sifter
Ingredients
Lemon Blueberry Layer Cake
- 1 cup butter
- 1 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 4 large eggs (at room temperature)
- 1 tbsp pure vanilla extract
- 3 cups sifted all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk (at room temperature)
- 2 tbsp lemon zest
- 1/2 cup lemon juice (from 6 small lemons/3 medium)
- 1 1/2 cups blueberries (if frozen, do not thaw)
- 1 tbsp flour
Cream Cheese Frosting
- 8 ounces cream cheese (at room temperature)
- 1/2 cup butter (at room temperature)
- 3 1/2 cups sifted confectioneres sugar
- 1-2 tbsp heavy cream
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
Sunshine Lemon Blueberry Cake
- Get your oven humming at 350°F and grease up three round cake pans – 9-inch for thinner cakes or 8-inch for sumptuous layers. Place parchment paper rounds in each pan to ensure the finished creations easily slide out of their molds like tasty little works of art!
- Creaming the butter with sugar is a crucial step to any delicious recipe – and this one's no different! Using your trusty stand or handheld mixer, beat the creamy butter until it reaches its peak perfection. Then add brown and granulated sugars for that extra sweetness before adding eggs and vanilla to complete the mix. Beat everything on medium speed until all ingredients have come together in perfect harmony; don't forget to scrape down those sides of your bowl along way!
- Carefully whisk together flour, baking powder, and salt in a bowl. Then slowly combine it with wet ingredients in an electric mixer set to low speed for just 5 seconds.
- Add the tangy buttermilk, fragrant lemon zest, and lemon juice *only* until they are all combined.
- Lastly, lightly coat blueberries in one tablespoon of flour before gently folding them into your deliciously thick batter – be careful not over-mix, or you may end up ruining its fluffy texture!
- Distribute your batter equally into your prepared cake pans. Slide them into the oven and watch as a light golden crust forms – around 25-30 minutes for an 8-inch diameter cake. Check with a toothpick, if it comes out clean, you know everything is delicious on the inside too! Allow ample time cooling before assembling and covering in sweet frosting.
Cream Cheese Frosting
- Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter on medium speed until smooth. About 3-5 minutes.
- Add confectioners sugar, heavy cream, vanilla extract, and salt with the mixer running on low.
- Turn mixer to high speed and beat for 3 minutes.
- Add one more tablespoon of cream to thin out as needed.
Frost and Assemble the Lemon Blueberry Cake
- Place one layer on your cake plate. Evenly cover the top with cream cheese frosting. Add the 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides.
- Top with blueberries or lemon garnish if desired.
- Refrigerate for at least 45 minutes before cutting, or else the cake may fall apart as you cut.
Notes
