Lemon Blueberry Cake
User Reviews
5
Lemon Blueberry Cake
Description
The Lemon Blueberry Cake combines neutral oil, eggs, buttermilk, fresh lemon zest and juice to form a rich batter. Dry ingredients include flour, baking powder, baking soda, and salt, mixed with sugar. Blueberries are tossed in flour to prevent sinking and gently folded into the batter. Baking occurs in prepared pans until set and a toothpick comes out clean.
The cake is layered or stacked after cooling, then coated with a lemon cream cheese frosting made from creamed butter and cream cheese, blended with powdered sugar and fresh lemon juice and zest. The frosting adds smoothness and a bright lemon flavor that complements the blueberry-studded cake layers.
The flavor profile features moist cake crumb with bursts of fresh blueberries alongside citrus hints, while the cream cheese frosting adds richness and tang. The cake is suitable as a centerpiece dessert for gatherings or afternoon tea, with a balance of sweetness and tartness that is refreshing.
Notes mention that a touch of lemon extract or emulsion can enhance lemon flavor. The cake does not require refrigeration after two hours at room temperature and can be frozen in an airtight container. Adjusting the frosting sugar amount allows for desired frosting stiffness.
Ingredients
- 1 cup neutral cooking oil canola, vegetable, olive, generic cooking oil
- 3 large egg
- 1 1/3 cups buttermilk
- 2 Tablespoons lemon zest fresh
- 1 Tablespoon lemon juice fresh
- 2 cups sugar
- 2 cups flour (plus 2 Tablespoons for tossing with blueberries)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups blueberries fresh
Lemon Cream Cheese Frosting:
- 1/2 cup butter softened, salted
- 8 ounce pkg. cream cheese (softened)
- 5 cups powdered sugar
- 1/2 teaspoon lemon zest fresh
- 1 Tablespoon lemon juice fresh
Instructions
- Preheat oven to 325 degrees. In a large mixing bowl, add oil, eggs, buttermilk, lemon juice, and lemon zest. Cream for 2 minutes.
- In large bowl, add sugar, flour, baking powder, baking soda, and salt. Stir into egg mixture and fold.
- In a small bowl, carefully toss blueberries with 2 Tablespoons of flour to coat them to keep them from sinking to the bottom of the cake. Fold flour coated blueberries into the batter.
- Spray three 8-inch or three 9-inch cake pans with nonstick cooking spray. You can also use two 9-inch pans but the baking time will be longer. Place batter into baking pans. If using three 8-inch pans, bake for 20-26 minutes or until toothpick comes out clean. If using three 9-inch pans, bake for 19-23 minutes. If using two 9-inch pans, bake for 30-36 minutes. Cool.
Lemon Cream Cheese Frosting:
- In a large bowl, cream together butter and cream cheese for 4-5 minutes until light and fluffy, scraping sides of bowl often. Add powdered sugar, lemon juice, and lemon zest and cream together. Chill.
To assemble cake:
- Remove cakes from pan. Spread frosting on top of one cooled cake layer. Place other cooled cake layer on top and spread frosting all over. Garnish with fresh blueberries and lemon slices.
Notes
- Enhance lemon flavor with lemon extract or emulsion if desired.
- The cream cheese frosting does not require refrigeration after two hours at room temperature.
- Freeze leftover cake in an airtight container for longer storage.
- For firmer frosting, increase powdered sugar up to 6 cups as preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 558 kcal
% Daily Value*
| Calories | 558kcal | 28% |
| Carbohydrates | 78g | 26% |
| Protein | 4g | 8% |
| Fat | 26g | 40% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 67mg | 22% |
| Sodium | 306mg | 13% |
| Potassium | 118mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 65g | 130% |
| Vitamin A | 459IU | 9% |
| Vitamin C | 3mg | 3% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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