Blueberry Lemon Cake
If you’re looking for a delightful dessert that balances sweet and tangy flavors, look no further than this blueberry lemon cake. Bursting with fresh blueberries and zesty lemon, it’s a treat that will brighten up any gathering. This cake is not only visually stunning but also incredibly moist and flavorful, making it a favorite for birthdays, picnics, or just because. Let’s dive into the recipe and create a masterpiece together!
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1 tablespoon lemon zest
- ½ cup fresh lemon juice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups fresh blueberries
- 1 cup lemon glaze (for topping)
Servings and Cooking Time
This recipe makes approximately 12 servings. Preparation time is about 20 minutes, while the cooking time is 30-35 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 320 calories, 15g fat, 45g carbohydrates, and 3g protein. This is for one person.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest and lemon juice.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk.
- Fold in the fresh blueberries gently to avoid crushing them.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Alternative Ingredients
You can substitute all-purpose flour with almond flour for a gluten-free option. Greek yogurt can replace buttermilk for a healthier twist, and you can use frozen blueberries if fresh ones aren’t available.
Serving and Pairings
This blueberry lemon cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it alongside a cup of tea or coffee for a delightful afternoon treat.
Storage and Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to a week. For longer storage, freeze the cake for up to 3 months. To reheat, simply warm slices in the microwave for a few seconds.
Cooking Mistakes
- Overmixing the batter can lead to a dense cake, so mix just until combined.
- Not measuring the flour accurately can affect texture; use a kitchen scale if possible.
- Using cold ingredients can prevent proper mixing; ensure eggs and butter are at room temperature.
- Adding too many blueberries can weigh down the cake.
- Not cooling the cake completely before frosting can cause the icing to melt.
Helpful Tips
- For an extra lemony flavor, add more lemon zest to the batter.
- Use a toothpick to check for doneness; it should come out clean.
- Let the cake layers cool completely before stacking to prevent sliding.
- Consider using a lemon cream cheese frosting for a richer taste.
- Decorate with fresh blueberries and lemon slices for visual appeal.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance and store them covered in the refrigerator. Frost just before serving for best results.
What can I use instead of buttermilk?
If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean, or with just a few crumbs attached.
Can I use frozen blueberries?
Yes, frozen blueberries can be used, but do not thaw them before adding them to the batter to avoid discoloration.
How should I store leftovers?
Leftover cake should be stored in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
Conclusion
This blueberry lemon cake is a delightful dessert that combines the sweetness of blueberries with the brightness of lemon. Perfect for any occasion, it’s sure to impress your guests and leave them wanting more. Enjoy baking and savoring every slice!
Blueberry Lemon Cake
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups sugar
- 1 cup unsalted butter softened
- 4 large eggs
- 1 cup buttermilk
- 1 tablespoon lemon zest
- ½ cup fresh lemon juice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups fresh blueberries
- 1 cup lemon glaze for topping
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest and lemon juice.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk.
- Fold in the fresh blueberries gently to avoid crushing them.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
