Lemon Blueberry Cake Recipe

Introduction

Lemon Blueberry Cake is a refreshing, vibrant dessert that combines the tangy brightness of lemon with the sweet burst of blueberries. This cake is a perfect balance of flavors, with the zesty lemon infusing the cake with a fresh, citrusy kick while the blueberries provide natural sweetness and juiciness. Whether you’re baking for a spring celebration, a birthday, or a simple family treat, this cake is sure to impress with its light texture, fruity flavors, and a tangy lemon glaze that ties everything together.

This easy-to-follow guide will take you through every step of the baking process and provide helpful tips to make sure your cake comes out perfectly every time. The recipe also includes optional variations, tips for making the cake even more flavorful, and suggestions for pairing it with other dishes. Let’s dive into how to make this delightful Lemon Blueberry Cake!

Why You’ll Love Lemon Blueberry Cake

• Refreshing Citrus Flavor: The lemon zest and juice create a citrus-forward flavor that’s both bright and refreshing. The lemon flavor is not overpowering, making the cake a delightful treat that’s not too sweet.
• Moist and Tender Texture: The cake is soft and moist thanks to the combination of butter, eggs, and buttermilk. The blueberries add little bursts of sweetness, creating a perfect balance with the tangy lemon.
• Naturally Sweet and Tart: The burst of blueberries in every bite contrasts beautifully with the tartness of the lemon, creating a well-rounded dessert experience.
• Simple Ingredients: You likely already have most of the ingredients for this cake in your kitchen—flour, sugar, eggs, lemon, and blueberries—making it an easy and affordable treat to whip up.
• Ideal for Any Occasion: Whether you’re hosting a summer gathering, celebrating a birthday, or simply craving a delicious dessert, this Lemon Blueberry Cake fits every occasion.

Preparation and Cooking Time

• Total Time: 1 hour 30 minutes
• Preparation Time: 20 minutes
• Cooking Time: 40-45 minutes
• Servings: Approximately 12 servings
• Calories per Serving: Around 280-300 calories per slice, depending on ingredients and portion sizes.

Nutrition Facts (Per Serving)

• Calories: 280-300 kcal
• Fat: 12-14g
• Carbohydrates: 40-45g
• Protein: 3g
• Fiber: 1g
• Sugar: 22-24g

Ingredients

For the Lemon Blueberry Cake:

• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 large eggs
• 1 tablespoon lemon zest (from 2 lemons)
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 ½ cups fresh blueberries (or frozen, but thawed and drained)

For the Lemon Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest (optional, for extra lemon flavor)

Special Equipment

While you don’t need a lot of specialized tools to make Lemon Blueberry Cake, a few pieces of equipment can make the process smoother and ensure better results:

1. Electric Mixer: An electric mixer will help you cream the butter and sugar efficiently and mix the batter thoroughly. A hand mixer or stand mixer is ideal for making the batter light and fluffy.
2. Cake Pan: A 9-inch round or 8×8-inch square cake pan works best for this recipe. You can also use a Bundt pan if you want a fancier presentation.
3. Parchment Paper: Lining the bottom of your cake pan with parchment paper will make it easier to remove the cake once it’s baked. This ensures it won’t stick and keeps the cake in perfect shape.
4. Measuring Cups and Spoons: Accurate measurements are crucial for achieving the perfect cake. Using standard measuring cups and spoons ensures that you add the correct amounts of ingredients.
5. Mixing Bowls: A few large mixing bowls are essential to separate the wet and dry ingredients, ensuring a smooth batter.
6. Cooling Rack: After baking, place the cake on a cooling rack to cool evenly, which will help it set properly and prevent sogginess.

Step-by-Step Instructions

1. Prepare the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed throughout the flour and will help the cake rise properly.

2. Cream the Butter and Sugar

In a separate bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed. Beat the mixture for about 3 minutes or until it becomes light and fluffy. This step incorporates air into the batter, helping the cake rise and become light in texture.

3. Add Eggs and Lemon Zest

Add the eggs one at a time, beating well after each addition. Then, add the lemon zest, fresh lemon juice, and vanilla extract. Beat until everything is fully incorporated. The lemon zest adds a fragrant citrus flavor, which is a key component of the cake’s bright and tangy taste.

4. Alternate Adding Dry Ingredients and Buttermilk

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start with a third of the dry ingredients, mix until just combined, then add half of the buttermilk. Repeat this process until all the dry ingredients and buttermilk have been incorporated. Be careful not to overmix; just stir until the batter is smooth.

5. Fold in the Blueberries

Gently fold the fresh blueberries into the batter using a rubber spatula. Be careful not to break the berries, as you want them to stay intact and provide bursts of sweetness in the cake. If you’re using frozen blueberries, ensure that they’re thawed and drained before folding them in to prevent excess moisture in the batter.

6. Prepare the Cake Pan

Grease your cake pan with butter or non-stick cooking spray. If you prefer, you can line the bottom of the pan with parchment paper for easier removal. Pour the batter into the prepared pan and spread it evenly with a spatula.

7. Bake the Cake

Preheat your oven to 350°F (175°C). Place the cake pan in the center of the oven and bake for 40-45 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The cake should have a golden brown color and a slight spring when touched.

8. Cool the Cake

Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps the cake set and prevents it from falling apart when you remove it from the pan.

9. Prepare the Lemon Glaze

While the cake is cooling, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest (if desired). Start with 2 tablespoons of lemon juice and add more until you reach your desired consistency. The glaze should be thick enough to drizzle over the cake but not too runny.

10. Glaze the Cake

Once the cake is completely cool, drizzle the lemon glaze over the top. Let the glaze set for a few minutes before slicing the cake.

Tips for Perfect Lemon Blueberry Cake

• Use Room Temperature Ingredients: Ensure the butter, eggs, and buttermilk are at room temperature before starting. This helps the ingredients combine more evenly and results in a smoother batter.
• Don’t Overmix the Batter: Overmixing can lead to a dense cake. Stir the batter just until the ingredients are combined, and fold in the blueberries gently.
• Fresh Blueberries Are Best: Fresh blueberries give the cake a nice burst of flavor. If you must use frozen, make sure to thaw and drain them thoroughly to prevent excess moisture from affecting the cake’s texture.
• Grease the Pan Well: Make sure your cake pan is well-greased or lined with parchment paper so the cake can be easily removed after baking.
• Let the Cake Cool Completely Before Glazing: This ensures that the glaze doesn’t melt and soak into the cake too much.

Variations of Lemon Blueberry Cake

• Lemon Raspberry Cake: Swap out the blueberries for fresh raspberries for a slightly tart variation. Raspberries complement the lemon flavor perfectly.
• Lemon Blueberry Bundt Cake: Use a Bundt pan for a more elegant presentation. The Bundt shape adds a decorative touch and creates more surface area for the glaze.
• Lemon Blueberry Cake with Cream Cheese Frosting: For a richer option, replace the lemon glaze with a tangy cream cheese frosting. The cream cheese adds a creamy and slightly tangy contrast to the sweet and tart flavors.
• Lemon Coconut Blueberry Cake: Add shredded coconut to the batter for a tropical twist. The coconut enhances the texture and flavor, complementing the lemon and blueberry combination.

Storage and Shelf Life

Lemon Blueberry Cake can be stored in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for a longer period, store it in the refrigerator for up to 5 days. If you have leftover cake, you can also freeze it for up to 3 months. To freeze, wrap the cake in plastic wrap and aluminum foil, then store it in a freezer-safe bag. Thaw it overnight in the refrigerator or at room temperature when ready to serve.

Side Dishes and Pairings for Lemon Blueberry Cake

Pair this cake with complementary dishes to enhance your dessert experience:

• Iced Tea or Lemonade: A refreshing glass of iced tea or homemade lemonade pairs beautifully with the lemony flavors of the cake.
• Vanilla Ice Cream: A scoop of vanilla ice cream is a classic pairing with this cake. The creamy ice cream adds richness that balances the tartness of the lemon and blueberries.
• Fruit Salad: Serve with a light and refreshing fruit salad, featuring berries, citrus, and mint, for a perfect dessert combination.
• Whipped Cream: A dollop of lightly sweetened whipped cream on the side complements the cake’s fresh, fruity flavors.

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Conclusion

Lemon Blueberry Cake is a delicious, refreshing dessert that perfectly balances the tangy brightness of lemon with the sweetness of blueberries. With its light, fluffy texture and vibrant flavors, this cake is perfect for any occasion, whether it’s a special celebration or a simple weeknight treat. The recipe is easy to follow and results in a cake that’s moist, flavorful, and visually appealing. Enjoy the delightful combination of lemon and blueberry in every bite of this perfect cake!