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 super deal with for spring and summer time gatherings, or any event that requires a refreshing and chic dessert.

Why You’ll Love This Recipe

• Vibrant and Refreshing Taste: The mixture of lemon and blueberries presents an ideal stability of tartness and sweetness.
• Moist and Tender Crumb: The usage of buttermilk and lemon juice ensures a comfortable and moist cake texture.
• Gentle 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 fantastic presentation.
• Versatile for Events: Appropriate for birthdays, brunches, weddings, or informal get-togethers.

Elements

(Tip: You’ll discover the complete record of elements 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 contemporary lemon zest
• 4 giant 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 contemporary lemon juice (from about 3 lemons)
• 2 cups (340 g) contemporary 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 contemporary lemon zest
• 1 tablespoon contemporary 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: Steadily add the dry elements to the butter combination, alternating with the buttermilk and lemon juice, starting and ending with the dry elements. 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 truffles to chill within the pans for 10 minutes, then take away from pans and switch to wire racks to chill utterly.
10. Put together Frosting: In a big bowl, beat the cream cheese and butter till clean. Steadily 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 truffles are utterly cool, unfold a layer of frosting on prime of 1 cake layer. Place the second layer on prime and frost the highest and sides of the cake.
12. Garnish: Enhance with contemporary lemon slices and blueberries as desired.

Servings and Timing

• Prep Time: 45 minutes
• Cook dinner Time: 40 minutes
• Whole Time: 1 hour 25 minutes
• Servings: 15 slices

Variations

• Lemon Raspberry Cake: Substitute blueberries with raspberries for a distinct berry taste.
• Gluten-Free Possibility: Use a gluten-free all-purpose flour mix rather than 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 one of the best taste and texture.

FAQs

Can I take advantage of 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 stop 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 may bake the cake layers a day upfront and retailer them tightly wrapped at room temperature. Frost the cake the day you intend to serve it.

What can I take advantage of as a substitute of buttermilk?

For those who 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 could 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 comfortable 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 take advantage of lemon extract as a substitute of contemporary lemon juice?

Whereas contemporary lemon juice offers one of the best taste, you need to use lemon extract in a pinch. Use 1 teaspoon of lemon extract rather than 1 tablespoon of lemon juice.

How do I obtain a extra intense lemon taste?

For a stronger lemon taste, enhance the quantity of lemon zest in each the cake and frosting. It’s also possible to add just a few drops of lemon extract to boost the citrus style.

Can I add nuts to this cake?

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

What’s the easiest way to retailer leftovers?

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

Conclusion

This Lemon Blueberry Cake with Whipped Lemon Cream Frosting is a pleasant dessert that mixes the brilliant flavors of lemon and the candy burst of blueberries. Its moist crumb and lightweight, fluffy frosting make it an ideal alternative 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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