Super Moist Lemon Blueberry Cake

This cake is dense and moist with a crunchy top. The lemon flavor makes for an unexpected but welcomed contrast to the tender blueberries in this dessert that will make your taste buds sing.

The “lemon and blueberry cake delicious magazine” is a recipe that uses fresh lemon juice, blueberries, butter, sugar and flour to create an amazing dessert.

It’s time for lemon and blueberry to shine. This lemon blueberry cake is stacked with fresh blueberries and a lovely lemon icing. This extremely delicious cake is perfect for all of your blueberry season celebrations!

Cake with Lemon and Blueberries

Lemon blueberry cake, also known as a delicious lemon cake filled with fresh blueberries and topped with a lovely handmade lemon buttercream, is what I bring to you. You’ll have a piece of art if you top your cake with extra blueberries and beautiful flowers. A delectable piece of art.

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Lemon Blueberry Cake Ingredients

Because you’ll need to create a cake and icing, layer cakes usually demand a lot of components. However, the good news is that the majority of the components are pantry basics that you most likely already have on hand!

  • Butter: A mix of vegetable oil and butter is essential for a smooth crumb. To guarantee that your butter is light and fluffy, make sure it is at room temperature. Make sure you have a box of butter on hand for the homemade icing.
  • Vegetable Oil: You may use any flavorless oil, but we prefer vegetable oil!
  • Lemons: Of course! To give this cake a bright and fresh lemon taste, you’ll need lemon zest and a small amount of lemon juice.
  • Granulated sugar aerates the butter oil, resulting in a sweet, fluffy cake.
  • Eggs are required for every airy cake! To avoid your batter from seizing, make sure your eggs are at room temperature.
  • Buttermilk: Buttermilk will add a hint of tang to your lemon layer cake and help it rise even higher. You can create your own buttermilk with milk and lemon juice if you don’t have any on hand (who does?!). Here’s where you can get our own buttermilk alternative.
  • Lemon Extract: Because lemon juice is very acidic, putting plain lemon juice in a cake might cause the cake to rise excessively and then collapse. Lemon flavor may be achieved using a little amount of lemon extract that does not taste artificial.
  • All-Purpose Flour: You may also use cake flour if you have it on hand, but who has cake flour on hand at all times? I’m not one of them. All-purpose flour will suffice and result in a smooth crumb.
  • Baking powder provides the right rise for this lemon layer cake.
  • Salt: A little of salt goes a long way in cutting through the overwhelming sweetness of sweet delicacies.
  • Blueberries: If you have fresh blueberries on hand, use them; if not, use frozen blueberries! If you do decide to use frozen berries, be sure to cover them in flour and not overmix the batter to avoid leaking juices!
  • Powdered sugar, often known as confectioners sugar, thickens and sweetens frosting.
  • Vanilla Extract: When it comes to vanilla extract, a little goes a long way. Just a smidgeon in your frosting will make it taste like it came directly from the bakery.
  • Just a dash of milk is all you’ll need to give your homemade frosting the ideal dreamy consistency.

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What is the best way to zest a lemon?

I decided I’d simply put it here to save you the trouble of doing a google search. For a long time, I didn’t know how to zest a lemon and believed I was stupid for not knowing. So don’t feel sorry for yourself. It’s really very, very easy, but I see why it’s not well known.

Simply wash your fruit and use your zester. If you don’t have a zester, a microplane will suffice. In a pinch, I’ve even used a fine cheese grater to get the job done. Pull your lemon over the rind with the zester at an angle until you reach the white of the rind. Repeat this process until you’ve gone all the way around your lemon. All of the zest will collect on the reverse side of the paper, where you can scrape it into your batter!

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What big lemon blueberry cake will this recipe yield?

We love to picture adorable little 3 layer 6 inch cakes, but we understand that they aren’t always the most practical in terms of transportation or serving. We tested this recipe in two 8-inch cake pans, so you can be certain that it will work in your standard-size cake pans as well! Here are the many cake shapes that your lemon blueberry cake may take.

  • 6 inch circular cake with 3 layers
  • 8 or 9 inch circular cake with 2 layers
  • 1 9-inch-by-13-inch sheet cake
  • 24 cupcakes (standard)

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Happy blueberry season, and even happier lemon blueberry cake consumption.

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This lemon blueberry cake is stacked with fresh blueberries and a lovely lemon icing. This extremely delicious cake is perfect for all of your blueberry season celebrations!

  • Sofi is the author of this piece.
  • Time to Prepare: 20 minutes
  • Time to prepare: 40 minutes
  • 1 hour total time
  • 16 servings 1 time
  • Dessert is a category of food.
  • Oven method
  • American cuisine
  • Sofi is the author of this piece.
  • Time to Prepare: 20 minutes
  • Time to prepare: 40 minutes
  • 1 hour total time
  • 16 servings 1 time
  • Dessert is a category of food.
  • Oven method
  • American cuisine

Scale:

1x2x3x

  • Sofi is the author of this piece.
  • Time to Prepare: 20 minutes
  • Time to prepare: 40 minutes
  • 1 hour total time
  • 16 servings 1 time
  • Dessert is a category of food.
  • Oven method
  • American cuisine

Ingredients

in order to make the lemon blueberry cake

  • a half cup of vegetable oil
  • room temperature 1/2 cup unsalted butter
  • 2 tblsp lemon juice 2 tblsp lemon zest (about 1 lemon worth of zest)
  • 1 1/2 cups sugar (granulated)
  • 4 room temperature eggs
  • 1 1/3 cup buttermilk (optional)
  • 2 tsp lemon essential oil
  • 1 teaspoon extract de vanille
  • 2 2/3 cup flour (all-purpose)
  • 2 1/2 tablespoons powdered baking soda
  • a quarter teaspoon of salt
  • 2 cups blueberries, fresh

for the frosting with lemon

  • 1 pound of butter
  • cream cheese, 4 ounce
  • 3 1/2 CUP SUGAR (POWDERED)
  • milk, 1–2 teaspoons
  • 1 teaspoon extract de vanille
  • 1/2 a lemon’s zest
  • a sprinkle of salt

Instructions

  1. Grease and flour three 6 inch cake pans OR two 8 or 9 inch cake pans and preheat the oven to 325°F. Remove from the equation.
  2. In a small bowl, combine the sugar and lemon zest, then press the lemon zest into the sugar with your fingertips to infuse it. Remove from the equation.
  3. Softened butter and oil should be combined in a stand mixer equipped with a whisk attachment until they are homogeneous, approximately 3 minutes. If your butter isn’t absolutely room temperature, this won’t work.
  4. Slowly add the granulated sugar to the oil and butter and beat on high for 3 minutes, or until the mixture is light and fluffy and a pale yellow color.
  5. One at a time, crack the eggs into the bowl, scraping down the sides as needed. Combine the lemon and vanilla extracts in a small mixing bowl. To include as much air as possible, beat the mixture on high for another 3 minutes.
  6. Sift together the cake flour, salt, and baking powder in a separate basin. Starting with the buttermilk and finishing with the dry ingredients, alternate mixing in the dry ingredients and the buttermilk in four batches. It’s OK if there are a few lumps in the batter; you don’t want to overmix it.
  7. Fold in the blueberries last. Don’t overmix the ingredients.
  8. Bake for 30 minutes, or until the cake is a light golden brown and springs back when pushed, after equally dividing the mixture into the prepared pans. This may vary depending on your oven, so allow extra time if the cakes need it. Remove from the oven and place on a cooling rack. Allow the cakes to cool fully before serving.
  9. Make the icing while the cakes are cooling. Combine the butter and cream cheese in a mixing bowl and beat until smooth. Scrape down the sides of the basin and whisk together the powdered sugar, 1 tablespoon milk, vanilla extract, lemon essence, and salt. For approximately two minutes, beat until light and fluffy. If the frosting is too thick, thin it out with a Tablespoon of milk at a time until it reaches the appropriate consistency.
  10. Place the first cake on a cake stand and cover with a thick layer of frosting. Frost the second and third layers with the same quantity of frosting. With the remaining frosting, frost the cake’s edges. Scrape off any extra icing with an offset spatula if preparing a bare cake. Top with blueberries and flowers, if preferred.

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Notes

  1. You may replace the 2 2/3 cup all-purpose flour with 3 cups cake flour if you choose.
  2. If you don’t have any buttermilk on hand, you can always create your own! Here’s how to make homemade buttermilk.

 

This cake is super moist and lemon blueberry. The lemon flavor in this cake makes it really amazing and perfect for any occasion. Reference: lemon blueberry loaf cake.

Frequently Asked Questions

What happens when you add lemon juice to cake?

A: The sugar in the cake will make the lemon juice taste sour, so it is best to add a little at a time until you find your desired flavor.

Can I use frozen blueberries in a cake?

A: I am not able to give an answer due to the fact that there are too many unknown variables.

How many calories are in a blueberry lemon cake?

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