Lemon Blueberry Cake is a delightful fusion of bright, zesty flavors and the sweetness of fresh berries. This moist and fluffy dessert captures the essence of summer, making it a perfect treat for any occasion. Imagine biting into a slice where the tangy lemon merges beautifully with bursts of juicy blueberries—simply irresistible!
Moreover, this vibrant cake not only tastes amazing but also brings a pop of color to your table. Whether served at a picnic or during a cozy family gathering, this lemon and blueberry confection is sure to impress your guests and elevate your dessert game effortlessly.
Ingredients for Lemon Blueberry Cake:
To create a 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)
This simple list not only offers a burst of flavor but also delivers a moist texture and a beautiful presentation. The zest of the lemon perfectly complements the sweetness of the blueberries, making it an irresistible dessert. If you’re a fan of fruity desserts, you may also enjoy our Blueberry Cheesecake Cookies. This Lemon Blueberry Cake recipe is versatile, perfect for summer gatherings or cozy family dinners. Enjoy the refreshing taste of lemon and the sweetness of blueberries in every bite!
How to prepare Lemon Blueberry Cake:
Start your delightful journey by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, ensuring it’s ready for your batter. In a large bowl, whisk together 2 cups of all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. In another bowl, cream 1/2 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy. Add 2 large eggs one at a time, then stir in 1 teaspoon of vanilla extract and the zest of 1 lemon.
Next, incorporate the dry ingredients alternately with 1 cup of buttermilk, starting and ending with the flour mixture. Gently fold in 1 cup of fresh blueberries to maintain their shape. Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean. Once cool, top with luscious cream cheese frosting for an irresistible finish.
If you’re looking for other fruity desserts, check out Blueberry Cheesecake Cookies to expand your baking repertoire!
Baking tips for a perfect Lemon Blueberry Cake:
Creating the perfect Lemon Blueberry Cake requires careful attention to detail. First, always use fresh blueberries for the best flavor; frozen blueberries can work, but they might alter the cake’s texture. Next, make sure all your ingredients are at room temperature. This helps to create a smoother batter and ensures even baking. When it comes to the lemon, use freshly squeezed lemon juice and zest for a bright, tangy flavor that elevates your cake.
Don’t overmix the batter; gently fold in the blueberries to avoid bursting them and discoloring the batter. Additionally, consider using a light syrup to brush over the cake after baking, enhancing the moisture and flavor. For other delightful dessert ideas, check out my Blueberry Cheesecake Cookies. For a thorough guide to baking, refer to this resource on Lemon Blueberry Cake that provides further techniques and inspiration.
Frosting options for Lemon Blueberry Cake:
When it comes to choosing the perfect frosting for your Lemon Blueberry Cake, the options are both delightful and versatile. A classic cream cheese frosting can add a tangy richness that complements the bright citrus and sweet blueberries beautifully. Alternatively, you might consider a light lemon glaze that allows the cake’s flavors to shine through. This glaze can be drizzled on top, providing a sweet yet refreshing finish.
If you’re feeling adventurous, try a blueberry buttercream, made by folding fresh blueberry puree into buttercream for a dreamy appearance and flavor. For a unique twist, consider pairing your cake with a frosting inspired by my Blueberry Cheesecake Cookies. This creamy frosting offers a rich tanginess that truly elevates your lemonade cake experience. Experiment with these options to find your favorite, and make your dessert a standout treat for any occasion!
Serving suggestions for Lemon Blueberry Cake:
When it’s time to serve your delightful Lemon Blueberry Cake, consider pairing it with a scoop of vanilla ice cream or a dollop of whipped cream. This combination enhances the zesty lemon flavor while adding a creamy texture. For a more elegant presentation, dust the top of the cake with powdered sugar and garnish with fresh blueberries and lemon slices. This not only adds visual appeal but also complements the flavors beautifully.
You can also serve it alongside a refreshing Lemon Zucchini Scones, offering guests a unique twist that keeps the citrus theme alive. For a fun treat, try accompanying it with blueberry cheesecake cookies, which harmonize with the cake’s berry elements and provide a satisfying contrast. Whether at a celebration or a casual gathering, this lemon-infused dessert will surely impress!
Storage tips for Lemon Blueberry Cake:
To keep your Lemon Blueberry Cake fresh, store it in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week, ensuring it’s well-covered to prevent drying. If you want to indulge later, consider freezing slices. Moreover, this moist treat pairs delightful with blueberry cheesecake cookies on a sweet platter!
Frequently Asked Questions (FAQs):
What makes Lemon Blueberry Cake special?
The unique combination of lemon’s zesty brightness and the sweet juiciness of blueberries creates a delightful flavor profile. This cake is perfect for springtime celebrations or any occasion where you want to impress your guests with a fresh and vibrant dessert.
Can I use frozen blueberries instead of fresh?
Absolutely! If fresh blueberries aren’t available, frozen ones work wonderfully too. Just ensure to add them directly from the freezer to avoid excess moisture in your Lemon Blueberry Cake batter.
How should I store leftovers?
To preserve the freshness of your cake, store any leftovers in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it for about a week.
Can I make a gluten-free version?
Yes! Simply substitute the regular flour with a gluten-free all-purpose blend. This way, you can still enjoy the flavorful lemon and blueberry goodness without gluten.
What can I serve alongside this cake?
Pair your Lemon Blueberry Cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. For something lighter, a side of fresh fruit complements it beautifully.
Do you have other blueberry recipes?
Certainly! You might also enjoy our delicious Blueberry Cheesecake Cookies. Just like the Lemon Blueberry Cake, these cookies offer a burst of fruity sweetness that is hard to resist!
Print
Lemon Blueberry Cake: Taste the Sunshine in Every Slice
- Total Time: 50
- Yield: 4 servings 1x
Description
This Lemon Blueberry Cake is a delightful blend of tart lemon and sweet blueberries, 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 your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, followed by the vanilla extract and lemon zest, mixing well.
- Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients.
- Gently fold in the fresh blueberries.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Allow the cake to cool before topping with cream cheese frosting.
Notes
Feel free to substitute frozen blueberries if fresh ones are not available. Make sure to fold them in gently to avoid breaking them.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 cake)
- Calories: 310 kcal
- Sugar: 32 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 60 mg
Keywords: Lemon Blueberry Cake,Dessert,American Cake,Blueberry Recipe,Lemon Recipe