Lemon Blueberry Cake Recipe | Also The Crumbs Please

Lemon Blueberry Cake is a delightful dessert that perfectly balances the tangy brightness of fresh lemons with the sweet juiciness of blueberries. This cake, characterized by its moist texture and vibrant flavors, has become a beloved treat in many households and bakeries alike. Its origins can be traced back to traditional American baking, where the combination of citrus and berries has been a celebrated pairing for generations. Whether enjoyed at a summer picnic, a holiday gathering, or simply as an afternoon snack, this cake has cemented its status as a favorite comfort food.

The purpose of this article is to provide a comprehensive guide to making the ultimate Lemon Blueberry Cake, complete with a detailed recipe and tips for achieving the perfect balance of flavors. From understanding the ingredients that make this cake special to offering helpful baking tips and suggestions for serving, readers will find everything they need to create their own scrumptious version of this classic dessert. So, roll up your sleeves and prepare to indulge in the refreshing taste of homemade Lemon Blueberry Cake!

What Makes Lemon Blueberry Cake Special?

Lemon Blueberry Cake stands out for its harmonious blend of bright, zesty lemon and sweet, juicy blueberries. The tartness of the lemons amplifies the natural sweetness of the blueberries, creating a tantalizing flavor profile that’s both refreshing and satisfying. This cake tends to strike a perfect balance between citrusy brightness and berry goodness, making it a unique treat that appeals to many palates.

Beyond its mouthwatering taste, both lemons and blueberries offer significant nutritional benefits. Lemons are an excellent source of vitamin C, which boosts the immune system and enhances skin health. They also contain antioxidants that can lower the risk of chronic diseases. Blueberries, on the other hand, are renowned for their rich levels of antioxidants, particularly anthocyanins, which promote heart health and cognitive function. This delightful cake allows you to indulge in a delicious dessert while enjoying some of the health benefits that these fruits provide.

This cake is perfect for various occasions. Whether it’s served at summer barbecues, family gatherings, birthday celebrations, or simply as an afternoon treat, its vibrant colors and delightful flavors make it a standout choice. The bright yellow and blue hues add a festive touch to any table, making it a beloved centerpiece for celebrations.

Ingredients for Lemon Blueberry Cake

To create a scrumptious Lemon Blueberry Cake, you will need the following ingredients:

• Flour: All-purpose flour (2 cups)
• Baking powder: (2 teaspoons)
• Baking soda: (1/2 teaspoon)
• Sugar: Granulated sugar (1 cup)
• Lemon zest: Zest from 1 large lemon
• Lemon juice: Freshly squeezed (1/4 cup)
• Blueberries: Fresh or frozen (1 ½ cups)
• Eggs: Large eggs (2, at room temperature)
• Butter: Unsalted butter (1/2 cup, softened)
• Milk: Whole milk or buttermilk (1/2 cup)
• Vanilla extract: Pure vanilla extract (1 teaspoon)
• Salt: (1/2 teaspoon)

For variations, consider using the following optional ingredients:

• Lemon glaze: Made with powdered sugar and lemon juice
• Cream cheese frosting: A delicious topping to enhance the flavor

Ingredients for Lemon Blueberry Cake

To create a scrumptious Lemon Blueberry Cake, you will need the following ingredients:

• Flour: All-purpose flour (2 cups)
• Baking powder: (2 teaspoons)
• Baking soda: (1/2 teaspoon)
• Sugar: Granulated sugar (1 cup)
• Lemon zest: Zest from 1 large lemon
• Lemon juice: Freshly squeezed (1/4 cup)
• Blueberries: Fresh or frozen (1 ½ cups)
• Eggs: Large eggs (2, at room temperature)
• Butter: Unsalted butter (1/2 cup, softened)
• Milk: Whole milk or buttermilk (1/2 cup)
• Vanilla extract: Pure vanilla extract (1 teaspoon)
• Salt: (1/2 teaspoon)

For variations, consider using the following optional ingredients:

• Lemon glaze: Made with powdered sugar and lemon juice
• Cream cheese frosting: A delicious topping to enhance the flavor

Detailed Recipe: Lemon Blueberry Cake

Preparation Time: 20 minutes
Cooking Time: 30-35 minutes
Total Time: Approximately 1 hour (including cooling)

Directions:

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the softened butter and sugar until light and fluffy. This usually takes about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition. Then, mix in the lemon zest, lemon juice, and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
6. Gently fold in the blueberries, taking care not to crush them.
7. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
9. While the cakes are cooling, prepare the lemon glaze or cream cheese frosting if desired.

Baking Tips and Tricks:

• To prevent blueberries from sinking, toss them in a little flour before adding to the batter.
• Ensure the cake remains moist by not overbaking; check for doneness a few minutes before the suggested time.

Optional Frosting and Toppings

Lemon Glaze Recipe

Ingredients:

• 1 cup powdered sugar
• 2-3 tablespoons freshly squeezed lemon juice

Instructions:

1. In a bowl, whisk together the powdered sugar and lemon juice until smooth and desired consistency is reached.
2. Drizzle over the cooled cake before serving.

Cream Cheese Frosting Recipe

Ingredients:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. In a bowl, beat together the cream cheese and butter until smooth.
2. Add the powdered sugar and vanilla extract, mixing until creamy and well combined.
3. Spread on the cooled cake as desired.

Serving Suggestions

Serve your Lemon Blueberry Cake as is, or topped with lemon glaze or cream cheese frosting. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. Fresh mint leaves or extra blueberries can add a beautiful garnish and enhance the presentation.

Storing and Freezing Your Cake

To store your Lemon Blueberry Cake at room temperature, wrap it tightly with plastic wrap or keep it in an airtight container. It can remain fresh for up to 3 days. If you prefer to refrigerate, the cake can last for about a week. When storing in the fridge, it’s best to keep it covered to prevent it from absorbing moisture or odors.

If you want to freeze your cake, ensure it has cooled completely. Wrap each layer in plastic wrap, followed by aluminum foil, and store in the freezer for up to 3 months. To thaw, simply move the cake to the refrigerator overnight or allow it to sit at room temperature for a couple of hours before serving.

FAQs about Lemon Blueberry Cake

What is the best way to prevent blueberries from sinking?

Toss the blueberries in a bit of flour before folding them into the batter. This will help suspend them in the batter while baking.

Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries. There’s no need to thaw them; just fold them into the batter straight from the freezer. However, they may bleed a little color into the cake.

How can I make my cake more lemony?

You can increase the lemon zest and juice in the recipe. Adding a bit of lemon extract can also amplify the lemon flavor.

Can I use a different type of frosting?

Absolutely! While lemon glaze and cream cheese frosting are delicious choices, you can experiment with different frostings like buttercream or whipped cream for a lighter option.

What are some good flavor pairings with lemon blueberry cake?

This cake pairs wonderfully with flavors like coconut, almond, and vanilla. Fresh fruits or a berry compote can also complement its bright flavors.

Healthier Alternatives and Substitutes

If you’re looking for healthier alternatives, consider substituting white sugar with coconut sugar or honey for a lower glycemic index option. You can also use whole wheat flour instead of all-purpose flour to add more fiber to your cake. For a dairy-free version, almond milk or coconut oil can be used in place of milk and butter. If you would like to make a vegan cake, applesauce or a commercial egg replacer can work well as an egg substitute.

Conclusion

Lemon Blueberry Cake is a wonderful blend of flavors that offers not just a treat for the taste buds but also bursts with color and nutrition. It’s perfect for various occasions, and the recipe allows room for personal touches. We encourage you to try making this delicious cake at home, and we would love to hear about your experiences and any creative variations you might come up with!

Lemon Blueberry Cake | Also The Crumbs Please

This Lemon Blueberry Cake is a moist and flavorful dessert that combines the tartness of fresh lemons with the sweetness of blueberries. Perfect for any occasion, it’s easy to make and will surely satisfy your sweet cravings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 4 People

Calories 280 kcal

Equipment

• 1 9-inch round cake pan
• 2 mixing bowls
• 1 electric mixer or whisk
• 1 measuring cups and spoons
• 1 rubber spatula
• 1 cooling rack
• 1 zester or grater (for lemon zest)

Ingredients

  

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter Softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest From about 1 lemon
• ½ cup buttermilk
• 1 cup fresh blueberries For best results, use fresh blueberries.
• 2 tablespoons lemon juice Freshly squeezed
• powdered sugar For dusting, optional

Instructions

 

• Preheat your oven to 350°F (175°C). Grease and flour the 9-inch round cake pan.
• In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In a separate mixing bowl, beat together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
• Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract and lemon zest.
• Slowly add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture, mixing until just combined.
• Gently fold in the blueberries, being careful not to crush them.
• Pour the batter into the prepared cake pan, smoothing the top with a spatula.
• Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
• Allow the cake to cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely.
• Once the cake is cooled, drizzle lemon juice over the top and dust with powdered sugar if desired before serving.

Notes

For best results, use fresh blueberries. If using frozen, do not thaw them beforehand to prevent bleeding.

This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream.

Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.