Why Make This Recipe
Lemon Blueberry Cake is the perfect dessert that brings together the tangy taste of lemon and the sweet burst of blueberries. This cake not only excites your taste buds but also adds a touch of brightness to any occasion. Whether you’re celebrating a birthday, hosting a summer picnic, or simply want to enjoy a slice with your afternoon tea, this cake will surely impress. The combination of fresh ingredients and the delightful flavors of lemon and blueberry make this cake a crowd-pleaser. If you’ve never tried making a cake from scratch, this recipe can be a fun and rewarding experience for you.
How to Make Lemon Blueberry Cake
Making Lemon Blueberry Cake is easier than you might think! With a few steps, you will have a delicious cake ready to amaze your friends and family. Let’s walk through the recipe together.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 tablespoons lemon zest
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup fresh blueberries
- 1 cup lemon curd
- 1 cup mascarpone cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Directions
Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch cake pans to prevent the cake from sticking once it’s baked.
Cream the Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together. Use an electric mixer if you have one. Mix until the mixture is light and fluffy. This step is crucial because it helps to incorporate air into the batter, which makes the cake light and tender.
Add the Eggs: Next, add the eggs one at a time to the butter and sugar mixture. Be sure to mix well after each addition. This ensures that the eggs are fully incorporated.
Mix in Milk and Lemon Zest: After the eggs are well mixed, add the milk and lemon zest. Stir everything together gently until you see a smooth batter. The lemon zest will give your cake a wonderful aroma and flavor.
Whisk the Dry Ingredients: In another bowl, take the flour, baking powder, and salt. Whisk them together. This step ensures that the baking powder and salt are evenly distributed throughout the flour.
Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Be careful not to over-mix; it’s okay if there are a few lumps.
Add Blueberries: Now, fold in the fresh blueberries gently. Make sure they are evenly distributed without smashing them. The blueberries will burst while baking, adding juicy pockets to your cake.
Prepare for Baking: Divide the batter evenly between the two prepared cake pans. Smooth the top of the batter with a spatula.
Bake the Cakes: Put the pans in the preheated oven and bake for about 25-30 minutes. To check if they are done, insert a toothpick in the center of the cakes. If it comes out clean, they are ready. If it has batter on it, give them a few more minutes.
Cool the Cakes: After baking, let the cakes cool in the pans for about 10 minutes. Then, turn them out onto wire racks to cool completely. This step prevents the cakes from getting soggy.
Prepare the Frosting: While the cakes are cooling, prepare the frosting. In a medium bowl, beat together the mascarpone cheese, powdered sugar, and vanilla extract until smooth. This frosting will add a creamy layer to the cake.
Assemble the Cake: Once the cakes have cooled completely, it’s time to assemble. Place one cake layer on a serving plate. Spread a layer of lemon curd on top, then add the second cake layer.
Frost the Cake: Use the mascarpone frosting to cover the top and the sides of the cake. Make it as smooth as you like, or create patterns for a bit of decoration.
Add Final Touches: If desired, you can decorate the top of the cake with additional fresh blueberries. This will not only enhance the appearance but also add a little extra berry flavor.
Serve and Enjoy: Slice the cake and serve it to your guests. Enjoy the blend of lemon and blueberry flavors with every bite!
How to Serve Lemon Blueberry Cake
Lemon Blueberry Cake can be served in many ways. Here are some ideas on how to enjoy this delightful cake:
- As a Dessert: Serve it chilled or at room temperature after a meal. It pairs wonderfully with coffee or tea.
- At Gatherings: Cut it into slices for parties or family gatherings. This cake is visually appealing and sure to be a hit!
- With Ice Cream: A scoop of vanilla or lemon sorbet on the side can take this dessert to the next level.
- For Celebrations: Use this cake as a centerpiece for birthdays, showers, or any special occasion.
How to Store Lemon Blueberry Cake
Proper storage will keep your Lemon Blueberry Cake fresh for longer. Here’s how to store it:
At Room Temperature: If you plan to eat the cake within a couple of days, you can cover it with plastic wrap or place it in an airtight container and leave it at room temperature.
In the Refrigerator: For longer storage, store the cake in the refrigerator. Cover it tightly with plastic wrap. It can last up to a week when properly stored.
Freezing the Cake: If you want to store it for a longer period, you can freeze the cake. Wrap it securely in plastic wrap and then aluminum foil to prevent freezer burn. It can be frozen for up to three months. When you’re ready to enjoy it, let it thaw in the refrigerator overnight.
Tips to Make Lemon Blueberry Cake
To ensure your Lemon Blueberry Cake turns out perfectly, here are some tips:
Room Temperature Ingredients: Make sure your eggs and butter are at room temperature before mixing. This helps them to blend better, resulting in a smooth batter.
Don’t Over-Mix: When combining the wet and dry ingredients, mix just until combined. Over-mixing can lead to a dense cake.
Use Fresh Berries: Fresh blueberries will give the best flavor and texture. If you use frozen, do not thaw them; add them straight to the batter to prevent them from bleeding into the cake.
Adjust Lemon Zest: If you prefer a stronger lemon flavor, feel free to add more lemon zest to your batter.
Variation
You can easily modify the Lemon Blueberry Cake to suit different tastes or occasions:
Lemon Blueberry Cupcakes: Instead of baking a cake, use the same batter to make cupcakes. Adjust the baking time to about 18-20 minutes.
Add Nuts: Consider adding chopped nuts like walnuts or pecans into the batter for added texture and flavor.
Coconut Flavor: Mix in some shredded coconut for a tropical twist.
Berry Medley: Substitute blueberries with a mix of other berries like raspberries or blackberries for a different fruity flavor.
FAQs
Can I make this cake ahead of time?
Yes, you can! The cake can be baked a day or two in advance and stored properly as mentioned above. Just frost it when you’re ready to serve.
What can I use instead of mascarpone cheese?
If you can’t find mascarpone cheese, you can substitute it with cream cheese. Just soften the cream cheese and mix it well to achieve a smooth consistency.
Can I use bottled lemon juice instead of fresh lemon zest?
While it’s possible to use bottled lemon juice, fresh lemon zest adds a much more vibrant flavor. If you can, always opt for fresh ingredients for the best results. Use about a tablespoon of lemon juice if you don’t have zest.
How long does this cake last?
When properly stored, the Lemon Blueberry Cake will last up to a week in the refrigerator and up to three months in the freezer.
Can I add more blueberries?
Absolutely! Feel free to add up to 1 ½ cups of blueberries if you want a berry-laden cake. Just be cautious of how much moisture it may introduce; too many could change the cake’s texture.
Is it possible to make this cake gluten-free?
Yes, you can use a gluten-free all-purpose flour blend to make this cake gluten-free. The results may vary slightly, but it should still taste delicious.
Lemon Blueberry Cake is not just a dessert; it’s an experience of cheerful flavors and delightful textures. With the right ingredients and steps, you can create a wonderful cake that will surely brighten anyone’s day. So, get baking and treat yourself to this delicious cake creation! Enjoy!
Print
Lemon Blueberry Cake
- Total Time: 45
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful dessert that combines the tangy taste of lemon with the sweet burst of blueberries, perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 tablespoons lemon zest
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup fresh blueberries
- 1 cup lemon curd
- 1 cup mascarpone cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch cake pans.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the milk and lemon zest until smooth.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually combine the dry and wet ingredients, mixing gently until just combined.
- Fold in the fresh blueberries carefully.
- Divide the batter between the prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Prepare the frosting by beating mascarpone cheese, powdered sugar, and vanilla until smooth.
- Assemble the cake by layering with lemon curd and frosting the top and sides.
- Decorate with additional blueberries if desired.
- Slice and serve to enjoy the delicious blend of flavors.
Notes
For the best flavor, use fresh ingredients. Adjust lemon zest for extra tanginess.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
Keywords: Lemon Blueberry Cake, dessert, summer cake, baking