Lemon Blueberry Cake: A Sweet, Citrus-Kissed Delight
There’s something so wonderfully comforting about the smell of citrus and sweet berries wafting through the kitchen. It evokes memories of sunny picnics, laughter-filled family gatherings, and lazy summer afternoons spent sipping lemonade on the porch. This Lemon Blueberry Cake is not just a recipe; it’s a story of joyful moments and simple pleasures.
Imagine the golden cake, warm from the oven, speckled with vibrant, juicy blueberries. As you slice into it, the creamy cream cheese frosting glistens like a dreamy cloud waiting to be enjoyed. Whether you’re gathering with friends for a cozy brunch or celebrating a loved one’s birthday, this cake serves as the perfect centerpiece. It’s an easy crowd-pleaser, and you’ll want to save this delightful recipe for those sunshiny days ahead!
Why You’ll Love This Recipe
- Easy to Make: With simple ingredients and straightforward steps, this cake is a delight to bake, even if you’re a beginner.
- Perfectly Scrumptious: The balance of zesty lemon and sweet blueberries creates a flavor explosion that dances on your palate.
- Beautifully Frosted: The velvety cream cheese frosting takes this cake to the next level, adding a rich, creamy touch.
- Versatile for Any Occasion: Whether it’s a birthday, brunch, or just because, this cake fits right in!
- Cozy and Comforting: Each slice feels like a warm hug on a plate, bringing joy to all who indulge.
This is one you’ll definitely want to pin for later!
What You’ll Need
To bake this delightful Lemon Blueberry Cake, gather the following ingredients:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- Zest of 1 lemon
- 1 cup fresh blueberries
- Cream cheese frosting (for topping)
Step-by-Step Instructions
Let’s make this lemon blueberry cake together! Follow these easy steps:
- Preheat the oven to 350°F (175°C) and grease a round cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt until combined.
- In a separate bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. This process will bring out a lovely, creamy texture!
- Beat in the eggs, one at a time, until fully incorporated. Then add in the vanilla extract and the fresh lemon zest for that bright, citrusy aroma.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, mixing until just combined. The batter should be silky and smooth.
- Gently fold in the blueberries, being careful not to crush them; we want their sweetness to shine through.
- Pour the batter into the prepared pan and smooth the top with a spatula, making sure it’s even for a lovely finish.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. You’ll know it’s done when your kitchen is filled with that delicious scent!
- Allow the cake to cool in the pan for a bit before transferring to a wire rack. Once cool, frost it generously with cream cheese frosting.
- Slice, serve, and enjoy your delicious lemon blueberry cake!
Fun Ways to Customize It
If you’re feeling adventurous, here are some fun variations to try with your lemon blueberry cake:
- Lemon-Raspberry Twists: Substitute half of the blueberries with fresh raspberries for a tart flavor that pops!
- Coconut Bliss: Add shredded coconut into the batter for a tropical twist that complements the lemon beautifully.
- Lemon Zest Layers: Create a multi-layered cake by baking in two or three pans and filling the layers with whipped cream or lemon curd.
- Berry Medley: Use a mix of fresh berries, such as strawberries and blackberries, to add complexity and color.
Chef Emma’s Helpful Tips
Here are some of my best kitchen secrets to ensure your lemon blueberry cake turns out perfectly:
- Make-Ahead Magic: You can bake the cake a day in advance. Just store it wrapped in plastic wrap to keep it moist, and frost it the day you plan to serve.
- Ingredient Swaps: If you don’t have buttermilk, you can easily make a substitute by combining 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for a few minutes before using!
- Slicing Secrets: For cleaner slices, use a serrated knife and let the cake cool completely before cutting.
- Storage Suggestions: Keep leftovers in an airtight container in the fridge for up to five days. Though honestly, I doubt there will be any leftovers!
Nutrition Information per Serving
Here’s a quick look at the nutrition breakdown for your delightful treat (based on 12 servings):
- Calories: 315
- Total Carbohydrates: 46g
- Sugar: 22g
- Fat: 12g
- Protein: 4g
- Sodium: 150mg
Frequently Asked Questions
Here are some common questions I often receive about this delicious Lemon Blueberry Cake:
- Can I make this ahead? Absolutely! Bake the cake and store it wrapped in plastic for up to a day before frosting.
- Can I use different ingredients? Yes, feel free to experiment with alternative fruits or dietary swaps as needed!
- How do I store leftovers? Keep the cake covered in the fridge for freshness; it’s perfect for a quick snack or dessert!
- How long does it last? Stored properly, the cake can last up to five days in the fridge.
A Cozy Closing Note
This Lemon Blueberry Cake is a true labor of love — it’s fragrant, delightful, and a recipe that brings joy with every bite. Whether it graces your table for a special occasion or a simple gathering with friends, it’s bound to create beautiful memories. Save this Lemon Blueberry Cake to your recipe board so it’s ready when you need a cozy treat! Happy baking!
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Lemon Blueberry Cake
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful lemon blueberry cake with a creamy cream cheese frosting, perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- Zest of 1 lemon
- 1 cup fresh blueberries
- Cream cheese frosting (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and grease a round cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt until combined.
- In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by vanilla extract and lemon zest.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, mixing until just combined.
- Gently fold in the blueberries, being careful not to crush them.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan, then transfer to a wire rack and frost with cream cheese frosting.
- Slice, serve, and enjoy your delicious lemon blueberry cake!
Notes
Store leftovers in an airtight container in the fridge for up to five days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 315
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: cake, blueberry, lemon, dessert, baking