Introduction to Lemon Blueberry Cake
There’s something magical about a slice of Lemon Blueberry Cake that can brighten even the busiest of days. As a passionate home cook, I know how hectic life can get, especially for busy moms and professionals. This delightful cake is not just a treat; it’s a quick solution for those moments when you want to impress your loved ones without spending hours in the kitchen. With its moist texture and zesty flavor, this cake is perfect for any occasion, whether it’s a family gathering or a simple afternoon snack. Trust me, everyone will love it!
Why You’ll Love This Lemon Blueberry Cake
This Lemon Blueberry Cake is a true gem in the world of desserts. It’s incredibly easy to whip up, making it perfect for those busy days when time is tight. The combination of tangy lemon and sweet blueberries creates a flavor explosion that dances on your taste buds. Plus, the creamy mascarpone frosting adds a luxurious touch, making it a cake that feels special without the fuss. You’ll find yourself reaching for seconds!
Ingredients for Lemon Blueberry Cake
Gathering the right ingredients is the first step to creating this delightful Lemon Blueberry Cake. Here’s what you’ll need:
- Granulated sugar: This sweetener is essential for balancing the tartness of the lemon and enhancing the cake’s flavor.
- Vegetable oil: It keeps the cake moist and tender. You can substitute it with melted coconut oil for a hint of tropical flavor.
- Large eggs: Eggs provide structure and richness. They also help bind the ingredients together.
- Lemon zest and juice: Fresh zest adds a vibrant aroma, while the juice brings that zesty punch. Always use fresh lemons for the best flavor!
- Lemon (or vanilla) extract: This enhances the cake’s flavor profile. If you prefer a more subtle taste, vanilla extract works beautifully.
- Light sour cream: It adds moisture and a slight tang, making the cake incredibly rich.
- All-purpose flour: The backbone of the cake, providing structure. You can use a gluten-free blend if needed.
- Baking powder: This leavening agent helps the cake rise, giving it that fluffy texture we all love.
- Salt: Just a pinch enhances all the flavors and balances the sweetness.
- Buttermilk (or milk): Buttermilk adds tenderness and a slight tang. If you don’t have it, regular milk works just fine.
- Fresh blueberries: These juicy gems are the star of the show! They burst with flavor and add a lovely color.
- Heavy whipping cream: This is for the frosting, creating a rich and creamy texture.
- Powdered sugar: It sweetens the frosting and gives it that smooth finish.
- Pure vanilla extract: A must for the frosting, adding depth to the flavor.
- Mascarpone cheese: This creamy cheese is the secret to a luxurious frosting that pairs perfectly with the cake.
- Lemon curd: Optional, but it adds an extra layer of lemony goodness. You can find it in stores or make your own!
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!
How to Make Lemon Blueberry Cake
Now that you have all your ingredients ready, let’s dive into the fun part—making this delightful Lemon Blueberry Cake! Follow these simple steps, and you’ll have a cake that’s sure to impress.
Step 1: Preheat and Prepare
First things first, preheat your oven to 350°F (175°C). This ensures your cake bakes evenly. While the oven warms up, grab three 8-inch round baking pans. Line the bottoms with parchment paper and grease the sides. This little trick helps the cake come out easily after baking.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the granulated sugar, vegetable oil, eggs, and lemon extract. Beat these ingredients on medium speed until they’re well blended. This step is crucial as it creates a fluffy base for your Lemon Blueberry Cake.
Step 3: Add Zest and Juice
Next, zest those two lemons right into the batter. The zest adds a burst of flavor! Then, juice the lemons to get about 1/4 cup of juice. Add this along with the light sour cream to the mixture. Beat until everything is combined. You’ll love the fresh aroma wafting through your kitchen!
Step 4: Combine Dry Ingredients
In a separate bowl, mix together the all-purpose flour, baking powder, and salt. This helps distribute the leavening agent evenly. Now, add half of this dry mixture to your wet ingredients. While mixing on low speed, pour in half of the buttermilk. This method keeps the batter smooth and lump-free.
Step 5: Mix and Combine
Once you’ve added the first half of the dry ingredients and buttermilk, it’s time to add the rest. Mix until everything is well combined. Scrape down the sides of the bowl to ensure no flour pockets are hiding. A well-mixed batter is key to a moist cake!
Step 6: Fold in Blueberries
Now for the star of the show—blueberries! Toss them with 2 tablespoons of flour to prevent them from sinking. Gently fold the blueberries into the batter using a spatula. Be careful not to overmix; you want those juicy berries to stay intact.
Step 7: Bake the Cake
Divide the batter evenly among the three prepared pans. Drop any remaining blueberries on top for a beautiful finish. Bake in your preheated oven for 20-23 minutes. Keep an eye on them, and when a toothpick inserted in the center comes out clean, they’re ready!
Step 8: Cool the Cake
Once baked, remove the pans from the oven and let them cool for about 10 minutes. Then, carefully turn the cakes out onto a wire rack to cool completely. This step is essential; a warm cake can ruin your frosting later!
Step 9: Make the Frosting
For the frosting, chill your mixing bowl and whisk attachment in the freezer for about 5-10 minutes. This helps achieve those fluffy peaks! Beat the cold mascarpone cheese on medium-low speed. Slowly pour in the heavy cream until it reaches a liquid consistency. Then, increase the speed to high and beat until soft peaks form. Add the powdered sugar and vanilla, and beat until stiff peaks form. Your frosting is now ready to spread!
Tips for Success
- Always use room temperature ingredients for a smoother batter.
- Don’t skip the flour toss for blueberries; it keeps them from sinking.
- Check for doneness with a toothpick; it should come out clean.
- Let the cake cool completely before frosting to avoid melting.
- Feel free to add more lemon zest for an extra zing!
Equipment Needed
- Three 8-inch round baking pans (or two pans if you prefer a taller cake)
- Mixing bowls (a large one for wet ingredients and a medium one for dry)
- Electric mixer (a whisk works too, but it’ll take longer)
- Spatula for folding in blueberries
- Wire rack for cooling the cakes
Variations of Lemon Blueberry Cake
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend to make this cake suitable for those with gluten sensitivities.
- Vegan Option: Replace eggs with flaxseed meal mixed with water and use plant-based milk and oil for a delicious vegan version.
- Berry Medley: Mix in other berries like raspberries or blackberries for a colorful and flavorful twist.
- Lemon Poppy Seed: Add a couple of tablespoons of poppy seeds to the batter for a delightful crunch and extra lemon flavor.
- Lower Sugar: Use a sugar substitute or reduce the sugar amount for a lighter version without sacrificing taste.
Serving Suggestions for Lemon Blueberry Cake
- Pair with a dollop of whipped cream for added richness.
- Serve alongside a refreshing glass of iced tea or lemonade.
- Garnish with fresh blueberries and a sprinkle of lemon zest for a beautiful presentation.
- Enjoy with a scoop of vanilla ice cream for a delightful dessert experience.
- Perfect for brunch, picnics, or as a sweet treat after dinner!
FAQs about Lemon Blueberry Cake
As a passionate home cook, I often get questions about this delightful Lemon Blueberry Cake. Here are some common queries that might help you on your baking journey!
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work well, but make sure to add them directly from the freezer to prevent them from bleeding into the batter. Just toss them in flour as you would with fresh ones.
How do I store leftover Lemon Blueberry Cake?
Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. Just remember to let it come to room temperature before serving for the best flavor!
Can I make this cake ahead of time?
Yes! You can bake the cake layers a day in advance. Just wrap them tightly in plastic wrap and store them in the fridge. Frost them the next day for a fresh taste!
What can I substitute for mascarpone cheese in the frosting?
If you can’t find mascarpone, cream cheese is a great alternative. Just soften it before mixing, and you might want to add a bit more cream to achieve the same texture.
Is this Lemon Blueberry Cake suitable for special diets?
Yes! You can easily adapt this recipe for gluten-free or vegan diets. Just follow the variations mentioned earlier, and you’ll have a delicious cake for everyone!
Final Thoughts
Baking this Lemon Blueberry Cake is more than just a recipe; it’s an experience filled with joy and love. The vibrant flavors of lemon and blueberries create a delightful harmony that brings smiles to faces. Whether you’re celebrating a special occasion or simply treating yourself, this cake is sure to impress. I cherish the moments spent in the kitchen, and I hope this recipe brings you the same joy. So, gather your loved ones, slice up this delicious cake, and create sweet memories together. Trust me, everyone will be asking for seconds!
Print
Lemon Blueberry Cake
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
There’s something magical about a slice of Lemon Blueberry Cake that can brighten even the busiest of days. As a passionate home cook, I know how hectic life can get, especially for busy moms and professionals. This delightful cake is not just a treat; it’s a quick solution for those moments when you want to impress your loved ones without spending hours in the kitchen. With its moist texture and zesty flavor, this cake is perfect for any occasion, whether it’s a family gathering or a simple afternoon snack. Trust me, everyone will love it!
Ingredients
- 2 cups (380g) granulated sugar
- ½ cup (118 ml) vegetable oil
- 3 large eggs
- 2 lemons – zested and juiced
- 1 teaspoon (5ml) lemon (or vanilla) extract
- ½ cup (118 ml) light sour cream
- 2 ½ cups (350 g) all-purpose flour
- 3 teaspoons (11.2 g) baking powder
- 1 teaspoon (5 g) salt
- 1 cup buttermilk (236 ml) (or milk)
- ¼ cup (59ml) fresh lemon juice
- 9 ounces fresh blueberries, washed and dried
- 2 tablespoons (15.6g) all-purpose flour
- 2 ¼ cups (532ml) heavy whipping cream
- 1 cup (130g) powdered sugar
- 1 teaspoon (5ml) pure vanilla extract
- 16 ounces mascarpone cheese, cold
- 1 jar (10 ounces) lemon curd
Instructions
- Preheat the oven to 350°F. Prepare three 8-inch round baking pans, line the bottom with parchment paper and grease the sides.
- In a large mixing bowl, combine the sugar, vegetable oil, eggs, and lemon extract. Beat on medium speed until well incorporated.
- Zest 2 lemons into the batter and juice them to get 1/4 cup of lemon juice. Add to the batter along with the sour cream and beat until combined.
- Combine the dry ingredients in a separate bowl, then add half to the batter, mixing on low speed while pouring in half of the buttermilk.
- Add the remaining dry ingredients and buttermilk, mixing until well combined.
- Scrape down the sides of the bowl and stir the batter to ensure it’s well mixed.
- Toss the blueberries with 2 tablespoons of flour and gently fold them into the batter.
- Divide the batter evenly between the three pans and drop the remaining blueberries on top. Bake for 20-23 minutes.
- Test for doneness with a toothpick. If it comes out clean, remove from the oven and allow to cool completely.
- For the frosting, chill the mixing bowl and whisk attachment in the freezer for 5-10 minutes.
- Beat the cold mascarpone cheese on medium-low speed, then slowly pour in the heavy cream until it reaches a liquid consistency.
- Increase the speed to high and beat until soft peaks form. Add powdered sugar and vanilla, then beat until stiff peaks form.
Notes
- Ensure all ingredients are at room temperature for best results.
- Store the cake in the refrigerator if not consumed immediately.
- Can be decorated with additional blueberries and lemon zest on top.
- Prep Time: 30 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
