Looking for a sweet and tangy dessert? Look no further than the Blueberry Lemon Cake! It’s filled with juicy blueberries and zesty lemon flavor, making it a perfect treat for any occasion.
Whether you prefer a layered cake with cream cheese frosting or a simple loaf cake, there are plenty of recipes to choose from. And with options for using fresh or frozen blueberries, you can enjoy this delicious dessert any time of year. So why not try making a blueberry lemon cake today?
Key Blueberry Lemon Cake Ingredients & Why
Blueberries
Use fresh or frozen blueberries, no need to thaw for frozen.
Lemon juice
Opt for freshly squeezed lemon juice for the most flavor.
Lemon zest
Remember to zest lemons before juicing to avoid challenges.
Flour
Utilize all-purpose flour in varying amounts per the recipe.
Employ granulated sugar in varying amounts according to the recipe.
Baking powder
Add baking powder to help the cake rise.
Cornstarch
Include cornstarch for a soft, plush crumb in one recipe.
Vary the amount of milk as per the recipe’s instructions.
Eggs
Adjust the number of eggs based on the recipe.
For a super moist cake with a tender crumb, use buttermilk in one recipe.
Oil
In one recipe, use canola, vegetable, or olive oil for moisture and a tender crumb.
Baking soda
Incorporate baking soda as specified by the recipe.
How Do You Make The Best Blueberry Lemon Cake?
- Preheat oven to 340°F, butter, and flour three 6-inch pans. Use damp cake strips for even baking.
- Sift dry ingredients, including sugar, in a large bowl.
- Combine wet ingredients in a medium bowl.
- In a small bowl, toss blueberries and lemon zest with 1-2 tbsp of flour.
- Mix wet and dry ingredients until just combined, then fold in blueberry and lemon zest.
- Divide the mixture evenly into cake pans.
- Bake for about 30 minutes until centers are springy.
- Cream butter in a stand mixer, sift in confectioners’ sugar in batches, mix until lighter in color and homogeneous.
- Gradually add lemon juice for desired consistency and taste.
- Transfer 1/2-3/4 cup to a small bowl, mix in blueberry reduction for desired flavor.
- Transfer blueberry and lemon vanilla buttercream to piping bags, combine in one bag, and snip off the tip.
Pro Tips For Making Blueberry Lemon Cake Recipe
- Measure your ingredients accurately to avoid excess flour in the recipe.
- Prevent cake density by not over-mixing the batter; mix until just combined.
- Keep blueberries afloat in the batter by coating them in flour.
- Achieve the most flavor with fresh lemon juice and zest.
- Enhance moisture with sour cream or plain Greek yogurt.
- For a lighter cake color, use only egg whites, omitting the yolks.
- Let the cake cool in the pan for 15 minutes before transferring to a baking sheet for complete cooling.
- Elevate the lemony goodness by adding a layer of lemon curd between cake layers or on top.
- Create a super moist cake with a tender crumb by blending oil and buttermilk.
- Store the cake at room temperature, covered, for up to 4 days.
How to Store Blueberry Lemon Cake
- Store the cake at room temperature for 3-4 days, wrapped in plastic.
- For longer storage, refrigerate the cake for up to a week, tightly wrapped in plastic or foil to maintain freshness.
- Freeze the cake for up to 2-3 months by cooling it completely, wrapping it tightly in plastic or foil, and placing it in a labeled, heavy-duty freezer bag.
Can You Freeze Blueberry Lemon Cake?
Freeze lemon blueberry cake by wrapping cooled cake layers in plastic wrap. You can also freeze a portion if you’ve cut the cake in half. For leftover slices, store them in a ziplock bag for up to 2 months in the freezer. When you’re ready to enjoy, let it thaw at room temperature. Plus, you can keep it frozen for up to 3 months.
Frequently Asked Questions About Blueberry Lemon Cake
Can I use frozen blueberries in this recipe?
You can incorporate frozen blueberries directly into the batter without thawing.
What about making plain lemon cake?
To create a straightforward lemon cake, just leave out the blueberries from the recipe.
Can you just add blueberries to cake mix?
Incorporating blueberries into your cake mix is delicious, but keep in mind their density, as they might settle at the cake’s bottom.
Blueberry Lemon Cake Recipe
Ingredients
- 1 ¾ cup all purpose flour 210g, plus 1 tbsp to coat berries
- 1 ½ tsp baking powder
- ¼ tsp kosher salt
- 1 2/3 cup granulated sugar 333g
- 3/4 cup unsalted butter 170g, room temperature
- 3 egg whites room temperature
- 1/2 cup whole milk 120ml, room temperature
- 1/2 cup sour cream 120ml, room temperature
- ⅓ cup lemon juice 60g, fresh
- 1 tbsp lemon zest
- 1 tbsp vanilla extract 15mL
- 1 1/3 cup blueberries 180g, fresh
Instructions
- Preheat the oven to 340°F, butter and flour three 6-inch pans, and use damp cake strips for even baking.
- In a large bowl, sift together the dry ingredients, including sugar.
- Combine the wet ingredients in a medium bowl.
- In a small bowl, toss blueberries and lemon zest with 1-2 tbsp of flour.
- Mix the wet ingredients into the dry until just combined, then gently fold in the blueberry and lemon zest.
- Divide the mixture evenly among the cake pans.
- Bake for approximately 30 minutes or until the centers spring back when touched.
- Cream the butter in a stand mixer, then sift in the confectioners' sugar in batches, scraping down the bowl and mixing until light and uniform in color.
- Gradually add lemon juice to reach the desired consistency and taste.
- Take about 1/2-3/4 cup and mix it with blueberry reduction for the desired flavor.
- Transfer blueberry buttercream and an equal amount of lemon vanilla buttercream into piping bags, combine them in one bag, and snip off the tip for piping.
