Lemon Blueberry Cake

Name: Lemon Blueberry Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup unsalted butter (softened); 2 cups granulated sugar; 4 large eggs; 1/4 cup lemon juice; 1 tablespoon lemon zest; 1 cup fresh blueberries; 1/2 cup cream cheese; 1 cup powdered sugar; 1 tablespoon milk

This Lemon Blueberry Cake is a delightful treat that combines the zesty brightness of lemon with the sweet juiciness of blueberries. Perfect for spring and summer celebrations, this cake is moist, fluffy, and topped with a luscious lemon cream cheese frosting. Whether served at a birthday party or a casual afternoon tea, this cake is sure to impress your guests and leave them wanting more.

Ingredients

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1/4 cup lemon juice
1 tablespoon lemon zest
1 cup fresh blueberries
1/2 cup cream cheese
1 cup powdered sugar
1 tablespoon milk

Servings and Cooking Time

This recipe makes 8 servings. Preparation time is about 20 minutes, and cooking time is approximately 30 minutes.

Nutritional Value

Each serving (1 slice) contains approximately 300 calories, 15g fat, 40g carbohydrates, 2g protein, and 20g sugar.

Step-by-Step Cooking Process

Preheat your oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate bowl, cream the butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in lemon juice and zest.
Gradually add the dry ingredients to the wet mixture, alternating with milk.
Fold in the blueberries gently to avoid crushing them.
Divide the batter evenly between the prepared pans.
Bake for 25-30 minutes or until a toothpick inserted comes out clean.
Allow cakes to cool in the pans for 10 minutes before transferring to wire racks.
For the frosting, beat cream cheese and powdered sugar until smooth, adding milk as needed.
Once the cakes are cool, spread frosting between layers and on top.

Alternative Ingredients

If you don’t have fresh blueberries, you can substitute them with frozen blueberries. Additionally, for a dairy-free option, use coconut cream in place of cream cheese and almond milk instead of regular milk.

Serving and Pairings

This cake pairs beautifully with a cup of herbal tea or a glass of lemonade. For an extra touch, serve it with fresh whipped cream or a scoop of vanilla ice cream.

Storage and Reheating

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 2 months. To reheat, simply let it thaw in the fridge overnight and serve at room temperature.

Cooking Mistakes

Using cold ingredients can lead to a dense cake; always use room temperature ingredients.
Overmixing the batter can result in a tough cake; mix just until combined.
Not measuring flour correctly can affect texture; use the spoon and level method.
Baking at the wrong temperature can cause uneven baking; always preheat your oven.
Forgetting to grease the pans can lead to sticking; ensure all surfaces are coated.

Helpful Tips

Use fresh lemons for the best flavor.
For an extra lemony taste, add more lemon zest to the frosting.
Gently fold blueberries into the batter to prevent them from breaking.
Let the cake cool completely before frosting for the best results.

FAQs

Can I use frozen blueberries?

Yes, frozen blueberries can be used; however, do not thaw them before adding to the batter to prevent excess moisture.

How can I make this cake gluten-free?

Substitute all-purpose flour with a 1:1 gluten-free flour blend, ensuring it contains xanthan gum.

Can I make this cake in advance?

Yes, you can bake the cake layers a day in advance. Store them wrapped in plastic wrap at room temperature.

What can I use instead of cream cheese?

For a lighter alternative, you can use Greek yogurt or a dairy-free cream cheese substitute.

How should I serve this cake?

This cake is best served chilled or at room temperature, garnished with extra blueberries and lemon zest for presentation.

Conclusion

This Lemon Blueberry Cake is not only delicious but also visually stunning, making it a perfect centerpiece for any gathering. Its balance of tart lemon and sweet blueberries is sure to delight everyone who tries it. Enjoy making and sharing this delightful dessert!