Lemon Blueberry Cake

Dreamy Lemon Blueberry Cake It’s so te­nder you can cut it with a fork, creamy and indulgent, swe­et yet tart, bursting with fresh be­rries and bright citrus zest. You won’t be able­ to resist diving into this seasonal cake. The­ light and fluffy crumb is enriched with butter for ultimate­ moistness. Lemon and lime bring a re­freshing twist, complementing the­ juicy blueberries throughout. It’s the­ perfect desse­rt for warm summer nights under the stars.

Dreamy Lemon Blueberry Cake It’s so te­nder you can cut it with a fork, creamy and indulgent, swe­et yet tart, bursting with fresh be­rries and bright citrus zest. You won’t be able­ to resist diving into this seasonal cake. The­ light and fluffy crumb is enriched with butter for ultimate­ moistness. Lemon and lime bring a re­freshing twist, complementing the­ juicy blueberries throughout. It’s the­ perfect desse­rt for warm summer nights under the stars.

Refreshing Blueberry Lemon Cake

This bluebe­rry lemon cake is superb. Our family love­s it. It’s perfect for using swee­t, ripe blueberrie­s.

It’s zesty, packed with flavors, and looks colorful. This cake raise­s the bar for homemade cake­s.

It’s way better than store-bought le­mon cake mix. Want to impress? Don’t just add bluebe­rries to a mix.

Everyone will re­lish every delicious bite­ of this wonderful homemade de­ssert!

Hint Plan for a large piece­ per person. Something this tasty de­serves to be e­njoyed thoroughly.

Lemon Blueberry Cake Ingredients and Substitutes

• Cake flour: The recipe originally called for cake flour and all-purpose flour but it was changed to cake flour only for a softer cake to also add more moisture to the recipe. You can use 2 1/2 cups all-purpose flour and 6 Tbsp cornstarch in this recipe if needed.
• Baking powder and baking soda: A combination of both works well here.
• Salt: Only regular salt is used here.
• Granular sugar: The cake is very sweet as a traditional cake is meant to be. For those who don’t want it too sweet, you can reduce it to 1 1/4 cups sugar.
• Unsalted butter: salted butter can simply be substituted minus the salt in the recipe if you are using salted butter.
• Lemon: You will use the juice and juice in the recipe, so don’t forget to peel and juice it first.
• Eggs: These help to bind the ingredients of the cake and I don’t recommend substituting them unless there is a special dietary requirement.
• Vanilla Extract: Vanilla bean paste will also work great.
• Milk: Skimmed milk is recommended here for best results but a bottle of light coconut milk should also work.
• Sour Cream: Whole Greek yogurt should also work.
• New Blueberries: Raspberries would be delicious here too.
• Cream Cheese: Keep this cold for frosting that hasn’t melted.
• Powdered sugar: This very fine sugar is necessary to make a smooth frosting.

How to Make Lemon Blueberry Cake

1. Prepare the pan: Grease and flour two round (9-inch) baking sheets and line the bottom with parchment paper. Grease the parchment paper.
2. Preheat the oven: Preheat the oven to 350 degrees.
3. Strain and pour in the dry ingredients: Sift the flour into a large bowl. Sift in the baking powder, baking soda and salt.
4. Beat the butter, sugar and water: In the bowl of an electric stand mixer, beat together the butter, sugar and lemon juice until smooth and fluffy.
5. Mix in the eggs: One at a time, mix in the eggs and then the vanilla extract. Add the eggs and extract to the butter mixture and mix to combine. Pour the milk into a measuring cup, then stir in the sour cream and lemon juice.
6. Mix the flour and milk mixture: Alternate the two and add 1/3 of the flour and 1/2 of the milk to the butter mixture
7. Add the blueberries: Fold the blueberries into the cake batter, then divide the batter between two bowls.
8. Bake til set: Bake the cake until a toothpick inserted in the center comes out clean.
9. Frost: Make cream cheese frosting while cake is cool. Once completely cool, frost the cake.

Frequently Asked Questions

Can I use frozen blueberries in this recipe?

Absolutely, toss in those frozen blueberries straight from the freezer into the batter. Just remember, you’ll need to bake the cake a smidge longer, around 5 minutes more. Though the frozen berries might give the cake a colorful hue, it’ll still be scrumptious.

What about making plain lemon cake?

Craving something simpler? Just skip the blueberries and follow the recipe as is, keeping that 1 Tbsp of flour in there (yep, the one from step 3). Fancy a twist? Stir in 3 1/2 tablespoons of poppy seeds, and voila, you’ve got yourself a lemon poppy seed cake.

Will an electric hand mixer work for this cake batter?

Sure thing, an electric hand mixer and a good old mixing bowl will do the trick. It might take a bit longer to get that butter-sugar combo light and fluffy (think 5 minutes), but patience is key. Oh, and don’t forget to scrape down the bowl as you go.

Can I make cupcakes with this recipe?

Cupcakes are a go! Swap out cake layers for adorable cupcakes. Bake them at 350 degrees Fahrenheit, filling those paper-lined muffin cups about 2/3 of the way. After about 20 minutes in the oven, or once a toothpick comes out clean, you’ll be greeted by roughly 24 cupcakes.

How to make a thicker layer of frosting?

If you’re all about that frosting life, feel free to increase the frosting recipe by 1.5 times. Especially for cupcakes, where a little extra frosting never hurt anyone.

Storage and Shelf Life

Keep your cake cozy in the fridge, snug in an airtight container. It’ll stay fresh and delightful for up to 4 days. When you’re ready to dive in, let it warm up to room temperature to bring out the best flavor.