Blueberry Lemon Cake
User Reviews
4.5
Blueberry Lemon Cake
Description
This cake uses cake flour, baking powder, salt, sugar, and lemon zest processed finely with the sugar to release oils and aroma. The creamed butter and sugar base blends with eggs, optional lemon paste, and buttermilk combined with fresh lemon juice, enhancing the moistness and acidity. Blueberries are gently folded into the batter before being evenly divided into two 9-inch pans, baked at 350 degrees Fahrenheit until set.
The lemon buttercream frosting involves creamed butter mixed with several cups of confectioners' sugar and fresh lemon juice to attain a smooth, bright frosting. Fresh blueberries and thyme sprigs garnish the finished cake, adding visual contrast and subtle herbal notes. The dusting of powdered sugar on top finalizes its presentation.
This cake works well as a special occasion dessert or for serving at afternoon tea, showcasing fresh fruit and citrus in a classic layered format. The lemon and blueberry combination is fresh and light, balancing sweetness with acidity and juicy berry bursts.
Ingredients
- 3 cups cake flour you can use regular flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 3/4 cup granulated sugar
- lemon zest peeled with a vegetable peeler, no white pith
- 1 cup unsalted butter at room temperature
- 3 egg jumbo or 4 large, at room temperature
- 2 tsp lemon paste optional
- 1 cup buttermilk
- 1/3 cup lemon juice fresh
- 1 pint blueberries
lemon buttercream
- 1 cup unsalted butter at room temperature
- 6 cups confectioners sugar
- 6-8 Tbsp lemon juice fresh
garnish
- blueberries
- thyme sprigs
- powdered sugar
Instructions
- Preheat oven to 350F Grease and flour two 9-inch round cake pans, putting a round of parchment paper at the bottom of each one.
- Whisk together the flour, baking powder and salt and set aside.
- Put the sugar and lemon zest into a food processor and process until moist, pale yellow, and no large pieces of zest remain. This will take under a minute.
- Cream the butter and sugar together in a stand mixer for 3 minutes, scraping down the sides of the machine as necessary.
- Beat in the eggs, one at a time, scraping down the sides of the bowl in between each addition. Beat in the lemon paste, if you're using it.
- Turn the mixer to low and add the flour mixture, and just before it's completely mixed in, add the buttermilk and lemon juice. Blend until combined, but don't over-mix. I like to finish by hand to get everything incorporated.
- Gently fold in the blueberries. Note: I didn't use quite the whole pint. Then divide the batter equally between the two prepared pans. Spread out to an even layer.
- Bake the cakes in the center of the oven for about 35 minutes, or until just beginning to pull away from the sides of the pan, the top springs back when touched, and a toothpick comes out without any wet batter on it (moist crumbs are fine.)
- Let the cakes cool on a rack for 10 minutes, then remove them from the pans and continue to cool completely before frosting.
- To make the frosting, beat the soft butter and sugar together, gradually adding enough lemon juice to create a creamy spreadable frosting. If it is too thick, add more lemon juice, and if it is too thin, add a little more sifted sugar.
- Frost the cake and then decorate as you like.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 589 kcal
% Daily Value*
| Calories | 589kcal | 29% |
| Carbohydrates | 90g | 30% |
| Protein | 5g | 10% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 93mg | 31% |
| Sodium | 106mg | 4% |
| Potassium | 173mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 70g | 140% |
| Vitamin A | 795IU | 16% |
| Vitamin C | 7mg | 8% |
| Calcium | 68mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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