Imagine sinking your teeth into a slice of frosted lemon blueberry cake that’s so divine, it leaves you craving more with every bite. Well, get ready to delight your taste buds because we’re about to unveil the secret ingredient that will transform your cake into the best you’ve ever tasted. Get ready to elevate your baking game with the surprising addition that will have everyone begging for the recipe.
When it comes to layer cakes, there’s something undeniably special about the way they look and feel. The multiple layers add a touch of elegance and sophistication that make them perfect for special occasions. Whether it’s a birthday, anniversary, or any celebration that calls for a show-stopping dessert, a layer cake is sure to impress. The awe-inspiring sight of the cake’s tall and majestic presence, adorned with layers of luscious fillings and frostings, sets it apart from any regular cake.
And what better way to enhance the allure of a layer cake than with a rich and creamy cream cheese frosting? The tangy and velvety texture of cream cheese perfectly complements the brightness of lemon and the sweetness of blueberries, creating a harmonious combination that will make your taste buds dance with joy. Not only does the cream cheese frosting add a delectable finishing touch to the cake, but it also provides a luscious and smooth texture that enhances each and every bite.
Whether you’re preparing for a special occasion or simply looking to indulge your sweet tooth, mastering the art of lemon blueberry layer cake with cream cheese frosting is a game-changer. The combination of tangy lemon, juicy blueberries, and velvety cream cheese frosting will leave your guests in awe and make you the dessert hero of any gathering. Get ready to create a masterpiece that not only tastes divine but looks absolutely stunning. With the power of these flavors and your newfound baking skills, you’re destined to make a lasting impression. Let the baking adventure begin!
Creative Variations
- One creative variation you can try is adding a hint of warmth with a touch of spice. Consider incorporating a dash of cinnamon or a pinch of cardamom to the cake batter for a subtle, aromatic twist. The gentle heat and exotic flavors will complement the refreshing lemon and juicy blueberries, taking your taste buds on a delightful journey.
- If you’re a fan of tropical flavors, why not infuse some coconut into your lemon blueberry cake? Replace a portion of the flour with coconut flour or add shredded coconut to the batter for a tropical twist. With every bite, the tangy lemon, sweet blueberries, and creamy coconut will transport you to a sunny island paradise.
- For a decadent twist, consider adding a cream cheese filling to your lemon blueberry cake. After baking the cake layers, slice them in half horizontally and spread a generous layer of creamy, tangy cream cheese frosting in between. The creamy richness of the filling pairs perfectly with the bright citrus flavors and bursts of blueberry, creating a luxurious and indulgent dessert.
Tips for Success
- Room Temperature Ingredients: Make sure your butter, eggs, and cream cheese are at room temperature. This helps the ingredients incorporate smoothly, resulting in a lighter and fluffier cake and frosting.
- Properly Measure Ingredients: Use proper measuring cups and spoons for accurate measurements of dry and wet ingredients. Level off dry ingredients like flour to avoid overpacking.
- Use Fresh Ingredients: For the best flavor, use fresh lemons and blueberries. Freshly squeezed lemon juice and lemon zest will give your cake a vibrant lemony flavor, while fresh blueberries will provide a burst of sweetness and color.
- Prevent Blueberries from Sinking: Tossing the fresh blueberries in a tablespoon of flour before adding them to the batter helps prevent them from sinking to the bottom of the cake during baking.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until they are incorporated. Overmixing can result in a dense cake.
- Properly Prepare Cake Pans: Grease and flour your cake pans and line the bottoms with parchment paper. This ensures easy removal of the cakes without sticking.
- Even Cake Layers: When dividing the batter between the cake pans, use a kitchen scale for precise measurement to ensure even cake layers. You can also use a spatula to smooth the batter evenly.
- Test for Doneness: To check if the cakes are done, insert a toothpick into the center. It should come out clean or with a few moist crumbs, but not wet. Be careful not to overbake, as this can result in a dry cake.
- Cool Completely: Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. Frosting a warm cake can cause the frosting to melt and slide off.
- Chill Before Frosting: Refrigerate the cake for at least 30 minutes after assembling the layers and applying a crumb coat of frosting. This helps set the frosting and makes it easier to apply the final layer of frosting smoothly.
- Decorate Creatively: Feel free to get creative with the cake’s decoration. You can add extra lemon zest, blueberries, or lemon slices to make it visually appealing.
- Serve at Room Temperature: For the best flavor and texture, allow the cake to come to room temperature before serving. Cold cake can mask some of the flavors.
- Angel Food Cake Recipe
- Moist Strawberry Cake Recipe
- Moist Orange Cake Recipe
- Red Velvet Cake Recipe
- Moist Lemon Cake
- Blueberry Cream Cheese Loaf Cake
Frequently asked questions
A dense cake can be a bit disappointing, but fear not – there are a few things you can try to achieve a lighter texture. First, ensure you are using the correct measuring techniques for your dry ingredients, as using too much flour can result in a denser cake. Also, be careful not to overmix your batter, as this can overdevelop the gluten and make the cake heavy. Finally, check that your leavening agents such as baking powder or baking soda are fresh and active, as they play a crucial role in creating a fluffy cake.
It can be quite frustrating when your blueberries seem to have a mind of their own and sink to the bottom of the cake. One way to combat this is to coat the blueberries lightly in flour before folding them into the batter. The flour coating helps suspend the blueberries in the batter, reducing the likelihood of sinking. Additionally, you can try freezing the blueberries before adding them to the batter, as this can help maintain their structure during baking.
While lemon zest adds a delightful burst of citrus flavor to the cake, we understand that you may not always have it on hand. In such cases, you can substitute it with lemon extract or lemon juice. Keep in mind that the quantity may vary, so start with a smaller amount and adjust to taste. Remember, though, that the fragrance and texture of lemon zest cannot be replicated entirely, so it’s worth considering adding it to your pantry staples.
To keep your cake fresh and delicious, it’s important to store it properly. If you plan to consume it within a day or two, you can keep it at room temperature, covered with a cake dome or wrap. However, if you need to store it for longer, it’s best to refrigerate it. Prior to refrigeration, ensure the cake is completely cooled to prevent condensation. You can also freeze frosted lemon blueberry cake, preferably without any garnish or decoration, for up to three months. Just make sure to tightly wrap it to avoid freezer burn.
Description
Ingredients
Makes 2 x 8-inch round cakes, Use ½X for 6-inch round cakes and 2X for 10-inch round cakes
Lemon blueberry cake
- 2½ cups (310 g) All-purpose flour
- 2 ½ tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- 1 cup (227 g) Unsalted butter softened
- 2 cups (400 g) Granulated sugar
- 4 large Eggs
- 1 tbsp lemon zest from 2-3 lemons
- ¼ cup Freshly squeezed lemon juice
- 1 cup (240 ml) Buttermilk
- 1½ cups (222 g) Fresh blueberries tossed in 1 tbsp of flour to prevent sinking
Cream cheese frosting
- 1 cup (227 g) Unsalted butter softened
- 16 oz (450 g) 2 packages cream cheese, softened
- 6 cups (720 g) Powdered sugar
- 2 tsp Vanilla extract
Instructions
Lemon blueberry cake batter
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper for easy removal.
- Whisk together the flour, baking powder, baking soda, and salt in a medium-sized bowl. Set aside.2½ cups All-purpose flour, 2 ½ tsp Baking powder, ½ tsp Baking soda, ½ tsp Salt
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.1 cup Unsalted butter, 2 cups Granulated sugar
- Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Stir in the lemon zest and freshly squeezed lemon juice. Mix until well combined.4 large Eggs, 1 tbsp lemon zest, ¼ cup Freshly squeezed lemon juice
- Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined; be careful not to overmix.1 cup Buttermilk
- Gently fold in the fresh blueberries that have been tossed in a tablespoon of flour. This helps prevent them from sinking to the bottom of the cake.1½ cups Fresh blueberries
- Divide the cake batter evenly between the prepared pans. Smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the cakes to cool in the pans for about 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.
Cream cheese frosting
- In a large mixing bowl, beat the softened butter and cream cheese until creamy and well combined.1 cup Unsalted butter, 16 oz 2 packages cream cheese, softened
- Add the powdered sugar, one cup at a time, and beat on low speed until incorporated. Stir in the vanilla extract and beat until the frosting is smooth and fluffy.6 cups Powdered sugar, 2 tsp Vanilla extract
Assemble the cake
- Once the cakes are completely cool, level them if necessary to create flat surfaces.
- Place one cake layer on a serving plate or cake stand. Spread a generous layer of cream cheese frosting on top. Gently place the second cake layer on top of the frosting.
- Frost the entire cake with the remaining cream cheese frosting, covering the top and sides evenly.
- Decorate with additional blueberries, lemon zest, or lemon slices for a beautiful finishing touch.
- Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.
Recipe Notes
- Room Temperature Ingredients: Make sure your butter, eggs, and cream cheese are at room temperature. This helps the ingredients incorporate smoothly, resulting in a lighter and fluffier cake and frosting.
- Properly Measure Ingredients: Use proper measuring cups and spoons for accurate measurements of dry and wet ingredients. Level off dry ingredients like flour to avoid overpacking.
- Use Fresh Ingredients: For the best flavor, use fresh lemons and blueberries. Freshly squeezed lemon juice and lemon zest will give your cake a vibrant lemony flavor, while fresh blueberries will provide a burst of sweetness and color.
- Prevent Blueberries from Sinking: Tossing the fresh blueberries in a tablespoon of flour before adding them to the batter helps prevent them from sinking to the bottom of the cake during baking.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until they are incorporated. Overmixing can result in a dense cake.
- Properly Prepare Cake Pans: Grease and flour your cake pans and line the bottoms with parchment paper. This ensures easy removal of the cakes without sticking.
- Even Cake Layers: When dividing the batter between the cake pans, use a kitchen scale for precise measurement to ensure even cake layers. You can also use a spatula to smooth the batter evenly.
- Test for Doneness: To check if the cakes are done, insert a toothpick into the center. It should come out clean or with a few moist crumbs, but not wet. Be careful not to overbake, as this can result in a dry cake.
- Cool Completely: Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. Frosting a warm cake can cause the frosting to melt and slide off.
- Chill Before Frosting: Refrigerate the cake for at least 30 minutes after assembling the layers and applying a crumb coat of frosting. This helps set the frosting and makes it easier to apply the final layer of frosting smoothly.
- Decorate Creatively: Feel free to get creative with the cake’s decoration. You can add extra lemon zest, blueberries, or lemon slices to make it visually appealing.
- Serve at Room Temperature: For the best flavor and texture, allow the cake to come to room temperature before serving. Cold cake can mask some of the flavors.
About Videos – most recipes has two videos – a quick version in the post & longer detailed version on this recipe card. Sometimes a similar recipe video may be used. Please do subscribe to my channel if you like my videos
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
