Delightful Blueberry Lemon Cake: Your Guide to Baking a Moist, Zesty, and Easy Homemade Dessert
Craving a dessert that’s both refreshingly bright and irresistibly moist? Look no further than this **easy blueberry lemon cake recipe**. It’s a culinary masterpiece that promises to delight your senses with its vibrant flavors and tender texture. Forget complicated baking; this **homemade lemon blueberry cake** is designed for simplicity, making it the perfect crowd-pleasing treat for any gathering, from casual brunches to elegant celebrations.
The Irresistible Allure of Blueberry Lemon Cake
While the vibrant combination of blueberries and lemon often brings to mind sunny summer days, this **delectable blueberry lemon cake** transcends seasons. Its enchanting flavors and light, airy feel make it a welcome addition to any table, any time of year. Whether you’re hosting a laid-back brunch with friends or a more elaborate celebratory dinner, this lemon blueberry cake is a tantalizing showstopper guaranteed to impress every guest.
Each bite of this cake offers a delightful experience. The cake itself boasts a remarkably tender and moist texture that will effortlessly satisfy any sweet tooth. What truly elevates this dessert is the harmonious marriage of blueberry and lemon, which infuses the cake with a zesty, citrusy brightness. This creates a perfectly balanced flavor profile that’s neither too sweet nor too tart. To crown this magnificent creation, a luscious frosting crafted from whipped cream, mascarpone, and a hint of lemon extract provides the perfect creamy complement, tying all the elements of this simple yet sophisticated lemon blueberry cake together.
This **easy-to-make dessert** truly is the light, bright, and utterly feel-good treat your sweet tooth has been craving. In our family, this **blueberry lemon cake** holds a special place, consistently ranking as an all-time favorite. Blueberries are a perpetual staple in our home, always stocked in the fridge. And I can assure you, the moment the aroma of this **lemon blueberry cake recipe** fills the kitchen, everyone comes running! So, if you plan to bake this, be sure to reserve a slice for yourself before it vanishes.
More Delicious Cake & Dessert Ideas You Will Love:
- Double Chocolate Cake
- Dairy and Egg Free Chocolate Cake
- Apple Tiramisu Cake
- Crème de Menthe Cheesecake
- Air Fryer Pumpkin Cake
- Slow Cooker Lemon Crunch Cake
Just like this blueberry and lemon cake, lemon cakes have seen countless variations over the centuries. While many variations exist, I’m confident that this simple, straightforward recipe for **easy lemon blueberry cake** stands out. I might be biased, but I truly believe it’s an unbeatable classic.
As a fascinating tidbit, many bakers suggest that the origins of lemon cakes can be traced back to the pound cake, which first emerged in England around the 1700s. These early pound cakes were traditionally made with a pound of each key ingredient (flour, butter, sugar, and eggs) to create a substantial, rich cake meant to serve large groups. The rest, as they say, is history!
While my **simple lemon and blueberry cake** isn’t prepared precisely like its 18th-century ancestors, it carries on the legacy of being a genuine crowd-pleaser. Whether you’re serving a small intimate group of two or a larger gathering of twenty, this cake is guaranteed to be a hit!
In essence, this **blueberry lemon cake** is nothing short of mouth-watering. The sight of vibrant, juicy blueberries beautifully scattered throughout the moist, lemon-infused cake layers is as pleasing to the eye as it is to the palate. This visual appeal builds anticipation, promising a delicious journey for your taste buds.
The combination of lemon and blueberry is a timeless classic for a reason – these flavors truly taste like they were destined for each other. The sweet and slightly tart burst of blueberries paired with the bright, zesty kick of lemon forms an exceptional team. And with the addition of the beautifully decadent frosting, this cake becomes an unforgettable dessert. Don’t hesitate; try this **simple cake recipe** today!
Common Questions About Baking Blueberry Lemon Cake
Can you use frozen blueberries in lemon blueberry cake?
Absolutely, yes! While using frozen blueberries might seem to add an extra minor step to your baking preparation, it certainly shouldn’t discourage you from using them. If fresh blueberries aren’t readily available, the frozen variety is a perfectly acceptable and delicious substitute. However, it’s worth noting that frozen blueberries can be more prone to bursting during baking because the freezing process can make their skins more fragile. To minimize this, we have a helpful tip in the next section.
Many baking experts, including those at Betty Crocker, actually suggest that baking with frozen blueberries can sometimes be preferred, provided you know how to prevent the dreaded “blue-tinged batter.” A crucial tip to avoid color-bleeding throughout your beautiful cake is to lightly toss your thawed blueberries with a spoonful of flour before folding them into the batter. This creates a protective barrier, keeping the blue where it belongs—inside the berries!
How do you keep blueberries from sinking in a cake mix?
As you’ve probably gathered, I adore the aesthetic of blueberries suspended evenly throughout this **simple and delicious cake**. Fruits sinking to the bottom of your cake can be unappealing and often results in a soggy bottom layer. This phenomenon occurs because the fruit is typically denser and heavier than the cake batter, causing it to descend during baking.
Fortunately, the trick to preventing your blueberries from sinking is wonderfully simple and effective. Remember the tip I just shared about coating frozen blueberries in flour before baking? Well, the same clever trick applies here for both fresh and frozen berries! Coating your blueberries in a light dusting of flour helps them “stick” to the batter, improving their buoyancy and ensuring they remain distributed throughout the cake, thereby avoiding the unwelcome sinkage.
Should blueberries be washed before baking?
The short and straightforward answer is: Yes. Blueberries are an incredibly convenient ingredient to work with, as they don’t require laborious peeling, seeding, trimming, or coring before use. However, they are highly perishable, and like most produce, a quick rinse is always a good idea for safe consumption. My recommendation is to wash them gently just before you’re ready to bake and enjoy them. Beyond this swift rinse, blueberries are typically ready to go.
A little side note for frozen blueberries: If you’re using frozen berries, give them a quick rinse under cool water, then allow them to partially thaw. Once thawed, pat them dry gently and then toss them in flour, as discussed in the tips above. In both scenarios (fresh or frozen), always ensure your blueberries are relatively dry before tossing them with flour to achieve the best results.
How do I ensure my cake layers stay flat?
It’s a common baking frustration: the outside of a cake cooks and sets faster than the center, causing the middle to dome up. Achieving perfectly flat cake layers comes down to a simple, ingenious solution: using a wet kitchen towel wrapped around the cake pan. This method is my personal go-to because it consistently delivers beautifully even cake layers every time.
All you need to do is thoroughly wet a 100% cotton kitchen towel, wring out any excess water so it’s damp but not dripping, and then wrap it snugly around the outside of your cake pan. Secure it with a safety pin or a simple knot if necessary. This method is wonderfully simple yet remarkably effective. The damp towel helps to insulate the sides of the pan, keeping them cooler. This allows the cake to bake more evenly from the edges to the center, preventing the sides from setting too quickly and thus eliminating the dreaded dome.
How to store blueberry lemon cake?
This **lemon blueberry cake** tastes its absolute best when freshly baked and served. However, its deliciousness can easily extend for a couple of days post-baking. If you’re not planning to serve the entire cake immediately, store it in an airtight cake container in the refrigerator. It will remain wonderfully fresh and flavorful for up to 2 days.
Can you freeze lemon blueberry cake?
This cake is so incredibly good, you might not have any leftovers to worry about storing! But, if you do happen to have some extra slices, or if you’re planning to bake this cake ahead for a future occasion, you’ll be pleased to know it freezes beautifully. You can freeze this **delicious lemon blueberry cake** for up to 1 month.
To freeze, ensure the cake is completely cooled. For best results, it’s often easiest to freeze individual slices or whole layers before frosting. Wrap them tightly in plastic wrap, then a layer of aluminum foil, and place them in a freezer-friendly cake container or bag. When you’re ready to serve, thaw the cake overnight in the refrigerator. Once thawed, you can frost it if it was unfrosted, or let it come to room temperature before enjoying.
This **simple lemon blueberry cake** truly stands as a refreshingly delicious treat for any occasion. It bursts with naturally bright, perfectly balanced flavors that sing on the palate. Covered in a beautiful, creamy frosting made with whipped cream, mascarpone, and a hint of lemon extract, it’s both elegant and comforting. It has become one of my most popular cakes and remains a personal favorite. Once you bake it yourself, I am confident you will wholeheartedly agree.
Prepare this **simple, delicious blueberry lemon cake** today for a show-stopping dessert that is absolutely perfect for any event. Have you already had the opportunity to bake it for yourself? I would absolutely love to hear your thoughts and experiences in the comments section below. And most importantly of all, happy baking!
Are you ready to try this **easy blueberry lemon cake recipe**? Here’s everything you need for this fuss-free, simple recipe, along with the straightforward steps involved.
What are the ingredients in this blueberry lemon cake?
For the lemon shortcake batter you’ll need:
- All-purpose flour, sifted
- Baking powder
- Table salt
- Unsalted butter – room temperature
- Granulated sugar
- Large eggs – room temperature
- Vanilla extract
- Lemon zest
- Buttermilk – room temperature
- Blueberries – fresh or frozen. If using frozen, please read my instructions above on how to handle frozen blueberries in your cake to prevent sinking and color bleeding.
For the frosting you’ll need:
- Heavy cream
- Mascarpone cheese
- Granulated sugar
- Lemon extract
How do you make this lemon blueberry cake?
To make the cake:
- Preheat oven to 350°F (175°C). Thoroughly grease and flour three 7-inch removable bottom cake pans, then line the bottoms with parchment paper.
- In a medium-sized bowl, whisk together the sifted all-purpose flour, baking powder, and table salt until they are thoroughly combined. Set aside.
- Using a stand mixer fitted with the paddle attachment, beat the unsalted butter (at room temperature) on medium speed until it is smooth and creamy.
- Gradually add the granulated sugar to the butter and continue to beat on medium-high speed for about 3-4 minutes, until the mixture becomes pale in color and wonderfully fluffy.
- Reduce the mixer speed to low and add the large eggs, one at a time. Ensure each egg is fully incorporated into the batter before adding the next.
- Stir in the vanilla extract and fresh lemon zest, continuing to beat until just combined.
- Alternate adding the flour mixture and the buttermilk. Begin and end with an addition of flour (this will be 3 additions of flour and 2 additions of buttermilk). Mix gently after each addition, taking care not to overmix the batter.
- In a separate small bowl, gently mix the blueberries (fresh or properly prepared frozen) with about a tablespoon of flour. Toss carefully to coat the fruit and prevent it from breaking.
- Using a spatula, gently fold the floured blueberries into the cake batter. Be careful not to crush the fruit as you incorporate it.
- Evenly spread the prepared batter into your three cake pans. Use a spatula to smooth the tops.
- For flat cake layers, wrap a damp (100% cotton) kitchen towel around the outside of each cake pan before placing them in the oven.
- Bake for 30-35 minutes, or until a wooden toothpick inserted into the center of a cake layer comes out mostly clean, with only a few moist crumbs attached.
- Once baked, place the cakes on a wire rack to cool in their pans for 10 minutes. Then, carefully invert them onto the wire rack to cool completely before frosting.
To make the frosting:
- In a large mixing bowl, combine the heavy cream and granulated sugar.
- Using a hand mixer (or stand mixer with whisk attachment), beat the mixture on high speed until stiff peaks form. Be careful not to overmix, or it may separate!
- Add the mascarpone cheese to the whipped cream mixture and whip until it is fully incorporated and smooth.
- Immediately add the lemon extract and beat briefly, just until it is evenly incorporated into the frosting.
To Assemble the cake:
- Place one cooled cake layer onto your chosen cake stand or serving dish. Spread a generous amount of frosting evenly over the top.
- Carefully place the second cake layer on top, followed by another layer of frosting. Repeat with the third and final cake layer.
- Cover the entire cake (top and sides) with the remaining frosting, smoothing it with an offset spatula.
- Decorate your beautiful **blueberry lemon cake** with shaved almonds and a scattering of fresh blueberries for an elegant finish.
- Serve immediately to enjoy its fresh flavors, or store it in the fridge or freezer as indicated in the storage tips above.
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Blueberry Lemon Cake
petro
Pin Recipe
Equipment
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mixing bowl
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spatula
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hand mixer
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stand mixer
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cake stand
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7 inch removable bottom cake pan
Ingredients
For the batter
- 2 1/4 cups All-purpose flour sifted
- 2 1/4 tsp Baking powder
- 3/4 tsp Table salt
- 1 cup Unsalted butter room temperature
- 1 cup Granulated sugar
- 3 Large eggs room temperature
- 1 tsp Vanilla extract
- 1 tsp Lemon zest
- 1 Cup Buttermilk room temperature
- 2 Cups Blueberries fresh or frozen. If using frozen please read my instruction above on how to handle frozen blueberries in your cake.
For the frosting
- 2 Cups Heavy cream
- 1 Cup Mascarpone
- 1/2 cup Granulated sugar
- 1/2 tsp Lemon extract
Instructions
To make the cake
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Preheat oven to 350F. Grease and flour three 7 inch removable bottom cake pans, then line with parchment.
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In a medium bowl, whisk flour, baking powder, and salt until well combined.
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Using a stand mixer fitted with the paddle attachment, beat butter until smooth.
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Add sugar and beat on med-high until pale and fluffy (about 3-4 mins).
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Reduce speed and add eggs, one at a time, fully incorporating after each addition.
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Add vanilla extract and lemon zest and continue beating.
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Alternate adding flour mixture and buttermilk. Begin and end with flour (3 additions of flour and 2 of buttermilk). Fully incorporate after each without overmixing.
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Mix blueberries with flour and toss gently to avoid breaking the fruit.
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Using a spatula, fold in the blueberries into the batter, making sure you don’t break the fruit.
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Spread batter evenly into prepared pans and smooth the top with a spatula.
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Wrap a wet towel (100% cotton towel) around the cake pans before placing in the oven.
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Bake for 30-35 mins or until a toothpick inserted into the center comes out mostly clean.
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Place cakes on wire rack to cool for 10 mins then turn out onto wire rack to cool completely.
To make the frosting
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Place heavy cream and sugar in a mixing bowl.
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Using a hand mixer beat until stiff peaks form. Do not overmix!
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Add mascarpone and whip until fully incorporated.
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Immediately add lemon extract and beat just a bit to incorporate.
To assemble
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Place one layer of cake onto a cake stand or serving dish and top with frosting.
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Repeat for remaining layers.
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Cover the entire cake in frosting and decorate with shaved almonds and fresh blueberries.
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Serve immediately or place in the fridge or freezer as indicated above.
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