Lemon Blueberry Cake

This Lemon Blueberry Cake is a delightful treat that brings together the fresh flavors of lemon and juicy blueberries. Perfect for birthdays, picnics, or just because, this cake is both moist and flavorful. With its bright colors and zesty notes, it is sure to impress your family and friends. Enjoy this easy-to-follow recipe that transforms simple ingredients into a stunning dessert!

Why You’ll Love This Recipe

• Easy to Make: The steps are straightforward, making this a great recipe for bakers of all levels.
• Fresh Flavors: The combination of lemon and blueberry creates a refreshing taste that’s perfect for any occasion.
• Versatile Serving Options: This cake can be served alone or with whipped cream for extra indulgence.
• Impressive Presentation: The layered design and colorful frosting make it a showstopper at gatherings.
• Perfectly Moist: Using sour cream ensures the cake stays moist and tender, enhancing every bite.

Tools and Preparation

To create this delicious cake, you’ll need a few essential tools. Having the right equipment will make the process smoother and more enjoyable.

Essential Tools and Equipment

• Stand mixer
• Mixing bowls
• Measuring cups and spoons
• Rubber spatula
• Cake pans (6-inch round)
• Fine-mesh strainer
• Piping bags

Importance of Each Tool

• Stand mixer: Provides consistent mixing power for fluffy batter and buttercream.
• Fine-mesh strainer: Ensures smooth blueberry reduction by separating solids from liquids.
• Piping bags: Allow for neat decoration of the cake with buttercream.

Ingredients

This moist and zingy lemon blueberry cake is a must make if you have fresh blueberries handy! It’s a super-quick and simple recipe that will become a favorite!

For the Cake

• ½ cup whole milk (room temperature) (120ml)
• ½ cup sour cream (room temperature) (120g)
• 3 egg whites (room temperature)
• 3 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour (240g)
• 1⅔ cups granulated sugar (333g)
• 1½ teaspoons baking powder
• ¼ teaspoon kosher salt
• ¾ cup unsalted butter (room temperature) (170g)
• 1⅓ cups fresh blueberries (180g)

For the Blueberry Reduction

• 1½ cups fresh blueberries (200g)
• 1 tablespoon granulated sugar
• 1 tablespoon fresh lemon juice
• 1 tablespoon water

For the Lemon Buttercream

• 1½ cups unsalted butter (room temperature) (340g)
• ¼ teaspoon kosher salt
• 6 cups confectioners’ sugar (720g)
• 3 tablespoons fresh lemon juice

How to Make Lemon Blueberry Cake

Step 1: Preheat the Oven

Preheat your oven to 350°F. Butter and flour three 6-inch round cake pans to ensure easy release after baking.

Step 2: Prepare Wet Ingredients

In a medium bowl, beat together:
1. Whole milk
2. Sour cream
3. Egg whites
4. Fresh lemon juice
5. Lemon zest
6. Vanilla extract
Set this mixture aside.

Step 3: Combine Dry Ingredients

In another medium bowl, sift together:
1. All-purpose flour
2. Granulated sugar
3. Baking powder
4. Kosher salt
Remove one tablespoon of this mixture and combine it with the blueberries in a small bowl to coat them lightly in flour.

Step 4: Mix Butter and Dry Ingredients

In a large mixing bowl or stand mixer fitted with the paddle attachment, beat:
1. Softened butter on medium speed until creamy, about one minute.
Add the dry mixture gradually while beating on low speed until sandy in texture.

Step 5: Combine Wet and Dry Mixtures

With the mixer running on low speed, slowly pour in the wet ingredients from step two until just combined. Scrape down the sides of the bowl as needed.

Step 6: Fold in Blueberries

Gently fold in the flour-coated blueberries using a spatula until evenly distributed throughout the batter.

Step 7: Bake the Cakes

Divide the batter evenly among the prepared cake pans. Bake for about 30 minutes or until springy to touch in the center. Let cool in pans for 15 minutes before transferring to wire racks to cool completely.

Step 8: Make Blueberry Reduction

While cakes cool, place half a cup of blueberries in the freezer for later use.
In a small saucepan over medium-low heat, combine remaining blueberries with sugar, lemon juice, and water. Cook until berries burst; mash gently before simmering until reduced by half.

Step 9: Strain Reduction

Pour blueberry reduction through a fine-mesh strainer into a small bowl to separate solids from liquid; chill until ready for use.

Step 10: Prepare Lemon Buttercream

In your stand mixer fitted with paddle attachment, beat:
1. Softened butter with salt on medium speed until fluffy.
Gradually add confectioners’ sugar while mixing on low speed; once incorporated, increase speed to medium until fluffy again.

Step 11: Adjust Consistency with Lemon Juice

Mix in fresh lemon juice one tablespoon at a time until desired flavor and consistency are achieved.

Step 12: Color Buttercream with Reduction

Take about one cup of frosting into another bowl; mix in blueberry reduction gradually until desired flavor is reached.

Step 13: Prepare Piping Bags

Fill piping bags with blueberry buttercream and lemon buttercream as needed—one plain bag for regular icing decor and another fitted with a decorative tip.

Step 14: Assemble Layers

Pipe a thick ring of lemon buttercream around one cake layer’s edge, fill inside with blueberry-lemon buttercream, then add another layer on top; repeat this step for additional layers.

Step 15: Finalize Decoration

Cover sides and top of assembled cake with lemon buttercream using an offset spatula for smoothness or leave it naked style as desired.

Step 16: Add Final Touches

Create dollops around edges using piping bags filled with lemon buttercream; fill center circle created by dollops with frozen blueberries before refrigerating for about twenty minutes prior to serving.

Enjoy your homemade Lemon Blueberry Cake!

How to Serve Lemon Blueberry Cake

Serving your Lemon Blueberry Cake can elevate any occasion. Whether it’s a birthday party, a family gathering, or simply a cozy afternoon treat, here are some delightful ways to enjoy this zesty dessert.

With Fresh Whipped Cream

• Add a dollop of homemade whipped cream on top for extra creaminess and sweetness.

A Scoop of Vanilla Ice Cream

• Pairing a slice with vanilla ice cream creates a delicious contrast between the warm cake and cold ice cream.

Drizzled with Blueberry Sauce

• Enhance the flavor by drizzling some blueberry reduction over each slice for an added burst of fruitiness.

Served with Fresh Berries

• Garnish with additional fresh blueberries or mixed berries to enhance presentation and freshness.

Accompanied by Lemonade

• Serve alongside a refreshing glass of lemonade to complement the lemon flavor in the cake.

Topped with Zest

• Sprinkle some extra lemon zest on top of the frosting for an added zing and visual appeal.

How to Perfect Lemon Blueberry Cake

To make sure your Lemon Blueberry Cake turns out perfectly every time, consider these helpful tips.

• Use room temperature ingredients: This helps achieve a smoother batter and better incorporation of ingredients.
• Don’t overmix the batter: Mixing too much can lead to a dense cake. Mix until just combined for lightness.
• Check doneness carefully: Use a toothpick inserted in the center; it should come out clean or with just a few crumbs attached.
• Cool cakes properly: Let them cool in the pans briefly before transferring to a wire rack for complete cooling.
• Store correctly: Keep leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
• Experiment with flavors: Feel free to add more zest or even swap in different berries for unique variations.

Best Side Dishes for Lemon Blueberry Cake

When serving Lemon Blueberry Cake, consider these side dishes that pair beautifully and round out your meal nicely.

1. Fresh Fruit Salad: A mix of seasonal fruits provides freshness and balances the sweetness of the cake.
2. Yogurt Parfait: Layered yogurt with granola and fruit complements the cake while adding texture and nutrition.
3. Spinach Salad: A light spinach salad dressed with lemon vinaigrette adds a refreshing contrast to the rich cake.
4. Cheese Platter: A selection of cheeses can create interesting flavor pairings when enjoyed alongside slices of cake.
5. Herb-Infused Iced Tea: A chilled herbal iced tea is refreshing and enhances the citrus notes in the cake.
6. Savory Scones: Offering savory scones can provide a delightful contrast to dessert, making it suitable for brunch settings.
7. Chocolate-Covered Strawberries: These sweet treats are always a crowd-pleaser and add an elegant touch when served together.

Common Mistakes to Avoid

When making a Lemon Blueberry Cake, it’s easy to overlook key steps. Here are some common mistakes to avoid for the best results.

• Skipping room temperature ingredients: Using cold eggs or butter can lead to uneven mixing. Always let your ingredients sit out until they reach room temperature for a smooth batter.
• Overmixing the batter: Mixing too long can ruin the cake’s texture, making it dense. Mix just until combined to keep your cake light and fluffy.
• Not measuring flour correctly: Packing flour into the measuring cup can lead to dry cake. Use a spoon to aerate the flour before scooping it into your measuring cup for accuracy.
• Ignoring baking time: Every oven is different, and relying solely on time can result in an overbaked or underbaked cake. Check for doneness by inserting a toothpick in the center; it should come out clean.
• Using frozen blueberries directly: Frozen blueberries can sink to the bottom of the cake during baking. Toss fresh blueberries in flour before adding them to the batter to help them distribute evenly.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover Lemon Blueberry Cake in an airtight container.
• It will stay fresh for up to 3 days in the refrigerator.

Freezing Lemon Blueberry Cake

• Wrap individual slices tightly in plastic wrap and then place them in a freezer-safe container.
• The cake can be frozen for up to 3 months without losing flavor or texture.

Reheating Lemon Blueberry Cake

• Oven: Preheat your oven to 350°F (175°C). Place slices on a baking sheet and heat for about 10-15 minutes.
• Microwave: Heat one slice at a time on medium power for 20-30 seconds until warm.
• Stovetop: Use a non-stick skillet over low heat. Place slices in the skillet and cover with a lid, heating for about 5 minutes until warmed through.

Frequently Asked Questions

Can I use frozen blueberries in my Lemon Blueberry Cake?

Yes, you can use frozen blueberries, but be sure to coat them with flour first. This helps prevent them from sinking during baking.

What if I don’t have sour cream?

If you’re out of sour cream, you can substitute it with plain yogurt or buttermilk. Both options will keep the cake moist and flavorful.

How do I make this Lemon Blueberry Cake gluten-free?

To make a gluten-free version, substitute all-purpose flour with a 1-to-1 gluten-free flour blend that contains xanthan gum.

Can I add more lemon flavor?

Absolutely! You can increase the amount of lemon zest or add more lemon juice in both the cake batter and frosting for extra zing.

How do I store leftover Lemon Blueberry Cake?

Store any leftovers in an airtight container in the refrigerator for up to three days or freeze for longer storage.

Final Thoughts

This Lemon Blueberry Cake is not only delicious but also versatile enough for any occasion. Its bright flavors and moist texture make it a standout dessert. Feel free to customize it by adding spices like cinnamon or experimenting with different fruits. Try this recipe today, and enjoy every bite!