Moist and velvety lemon cake with juicy blueberries and tangy cream cheese frosting! The buttermilk in this cake recipe makes the lemon cake extra tender. The perfect dessert for a summer BBQ! Show
This lemon blueberry layer cake is like no other cake you have tasted. The lemon cake has a soft and fluffy texture with a fresh lemon flavor thanks to freshly zested lemons. The sweet blueberries and smooth and tangy classic cream cheese frosting make this one of my favorite summer cake flavors. My husband has always loved my lemon cake and for years it was our most popular wedding cake flavor after vanilla cake. Even people who do not like lemon flavors love this lemon cake! The secret to a truly delicious lemon cake is using a good low-protein cake flour, good quality unsalted butter and lots of fresh lemon zest, and high-quality lemon oil. That way your lemon cake has lots of real lemon flavor and doesn’t taste like lemon cough syrup (yuk). Lemon Blueberry Cake Recipe Ingredients And SubstitutionsCake Flour – Cake flour is a low-protein flour that makes cakes extra tender and moist. Using cake flour will ensure this cake is super soft and fluffy. If you cannot get cake flour you can make your own cake flour substitute but keep in mind the texture will be slightly different. Pro-tip – If you’re in the UK, search for Shipton mills soft cake and pastry flour or flour that has a protein level of 9% or less. Buttermilk – The acidity in buttermilk not only breaks down the gluten structure, making baked goods more tender, but it also adds a delicious flavor. If you do not have buttermilk you can make your own buttermilk substitute using milk and white vinegar or substituting sour cream. Blueberries – Fresh blueberries are heavy so to prevent them from sinking I dust them with flour and add them halfway through baking. You can also use frozen blueberries (not thawed) the same way. Fresh Lemons – The zest of a lemon is where all the flavor is. If you want more lemon flavor you can add more zest. Lemon juice does not have a lot of lemon flavor. Tips For Baking Layer Cakes From Scratch (AKA The Science Part)*This post may contain affiliate links which means if you click on them, I might get a few pennies. I suggest purchasing a kitchen scale if you don’t already have one to make the best cake recipes. One cup of cake flour can vary from scoop to scoop depending on how packed the flour is, humidity, and the type of flour, which can ruin your cake recipe. All my cake recipes (except doctored box mixes) use a scale. Practice Mise en Place (everything in its place) which means you measure everything before you start mixing so you don’t accidentally forget something or add any ingredients out of order. I use a set of medium and small pyrex glass bowls I got from goodwill for this and it makes things SO much easier. Room temperature ingredients are a must. If your milk and eggs are cold (even a little) then they will actually repel the fats in your recipe (butter) and your cake batter will split causing your cake texture to be off or even collapse. Don’t worry, warming up your ingredients is really easy, this is how I make my ingredients room temperature in 5 minutes (which is actually a little warmer than room temperature). If you have never decorated a cake before, you can watch my free step-by-step tutorial on how to decorate your first cake. How To Make The Lemon Blueberry Cake
How To Make Smooth Classic Cream Cheese FrostingThis lemon blueberry cake is a great recipe that pairs so well with many different types of frostings. I tried this recipe with a few different frostings like my easy buttercream and stabilized whipped cream. I discovered that the perfect compliment to this cake is my classic cream cheese frosting. The tart and tangy flavor tastes so amazing with the sweet and sour lemon blueberry combo. It’s a match made in heaven. Making this cream cheese frosting is easy. It’s a little more stable than some cream cheese frostings but not as stable as my crusting cream cheese frosting recipe. It’s a balance of the two. Pro-tip – It is VERY important that the butter and the cream cheese are both soft so you do not get cream cheese lumps. Do not add in the powdered sugar until the butter and cream cheese are completely blended.
How To Decorate The Lemon Blueberry Cake
FAQ
Can this recipe be used for cupcakes? Yes! I did a little test batch and made this lemon blueberry cake into cute little cupcakes topped with cream cheese frosting. I filled my cupcake liners half full then sprinkled 3-4 blueberries on top. Can you cover this cake in fondant? The answer is yes! You can cover this cake in fondant but do not use cream cheese frosting on the exterior. Cream cheese frosting has too much moisture and will melt the fondant. You CAN fill a cake with cream cheese frosting with a dam of regular easy buttercream to keep it inside and frosted on the outside. Just remember that cream cheese frosting can be at room temperature for 2-3 hours but has to be refrigerated after that. What can I use if I don’t have cake flour? You can try using a cake flour substitute but keep in mind the texture may not be exactly the same because of the higher protein content in all purpose flour. Can I bake this in a loaf pan? Yes you can bake this cake in any size cake pan. Baking times will vary the bigger the pan size. More Recipes You Will LoveFunfetti Birthday Cake Oreo Cake Marble Cake Blueberry Filling Did You Make This Recipe?Leave a rating and tell me how it went! Lemon Blueberry Buttermilk Cake RecipeMoist and velvety lemon cake with juicy blueberries and tangy cream cheese frosting! The buttermilk in this cake recipe makes the lemon cake extra tender. The perfect dessert for a summer BBQ! Print Rate Never Miss A Cake Prep Time: 15 mins Cook Time: 35 mins Total Time: 45 mins Serves: 8 cups Calories: 432kcal IngredientsLemon Blueberry Cake Ingredients
Cream Cheese Frosting
Equipment
InstructionsCake Instructions
Cream Cheese Frosting Instructions
Notes
NutritionServing: 1serving | Calories: 432kcal (22%) | Carbohydrates: 50g (17%) | Protein: 6g (12%) | Fat: 24g (37%) | Saturated Fat: 15g (75%) | Cholesterol: 62mg (21%) | Sodium: 254mg (11%) | Potassium: 84mg (2%) | Fiber: 1g (4%) | Sugar: 38g (42%) | Vitamin A: 680IU (14%) | Vitamin C: 0.7mg (1%) | Calcium: 41mg (4%) | Iron: 0.6mg (3%) Can you add frozen berries to a cake mix?While frozen fruit can't completely replace fresh fruit, swapping in frozen berries will work perfectly well for most of your baking projects. Here are a few tips for using frozen berries in your pies, cakes, and breads.
How do you prevent blueberries from sinking to the bottom of a cake?Answer: Try tossing your berries with a tablespoon or two of flour before adding them to the batter. Just remember to account for that when you mix up your dry ingredients, subtracting that same tablespoon or two from the amount called for in the recipe.
How do you make lemon flavor cake?The most effective way to get the strongest lemony flavour in baking will be to use a juicer to completely strip all the oils out of the entire lemon, then boil it down to a thick syrup. The skin is very bitter, but with some sugar you should be able to bring out a great tangy lemon flavour.
What is the taste of blueberry cake?It's a soft tender cake that tastes of wild blueberries, filled with a blueberry compote and wrapped in a sweet, blueberry buttercream.
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