Lemon Blueberry Cake

When you begin the journey of creating a Lemon Blueberry Cake, you’re not just baking; you’re crafting a symphony of flavors.

The tangy lemon zest and juice meld harmoniously with the sweetness of plump blueberries, creating a dessert that’s both elegant and vibrant.

As butter and sugar cream to perfection, you’ll find each ingredient plays a vital role in the cake’s texture and taste.

What secrets lie within this exquisite blend?

Kitchen Tools Required

• 1 Mixing bowl
• 1 Electric mixer
• 1 9-inch round cake pan
• 1 Measuring cup
• 1 Measuring spoons set
• 1 Spatula
• 1 Cooling rack

Ingredients

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1 1/2 cups fresh blueberries
• 1 tablespoon all-purpose flour
• 1 cup powdered sugar
• 2 tablespoons lemon juice

Cook & Prep Time

To efficiently manage your time when making the Lemon Blueberry Cake, you can follow this timeline:

1. Reading and Preparation (5 minutes)
   • Read through the entire recipe and gather all your ingredients and equipment.
2. Prep Work (15 minutes)
   • Preheat the oven to 350°F (175°C).
   • Grease the 9-inch round cake pan.
   • Zest and juice the lemons.
   • Cream the butter and granulated sugar together.
   • Beat in the eggs, lemon zest, and lemon juice.
   • Whisk together the dry ingredients.
   • Toss the blueberries with flour.
3. Mixing the Batter (10 minutes)
   • Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk.
   • Fold in the blueberries gently with a spatula.
4. Baking (35 minutes)
   • Pour the batter into the prepared cake pan and spread evenly.
   • Bake in the preheated oven for 35 minutes or until a toothpick inserted into the center comes out clean.
5. Resting and Cooling (10 minutes)
   • Allow the cake to cool in the pan for 10 minutes.
   • Transfer the cake to a cooling rack to cool completely.
6. Glazing (5 minutes)
   • Whisk together the powdered sugar and lemon juice for the glaze.
   • Drizzle the glaze over the cooled cake before serving.

Recipe Instructions

Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.

In a mixing bowl, cream together the butter and granulated sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition, then mix in the lemon zest and lemon juice.

In another bowl, whisk together 2 cups of flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, and mix until just combined.

In a small bowl, toss the blueberries with 1 tablespoon of flour to coat.

Gently fold the blueberries into the batter using a spatula.

Pour the batter into the prepared cake pan and spread evenly.

Bake in the preheated oven for 35 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.

For the glaze, whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth.

Drizzle the glaze over the cooled cake before serving.

Serving Tips

• Whipped Cream: Serve a slice with a dollop of fresh whipped cream to add a light and creamy element.
• Vanilla Ice Cream: Pair with a scoop of vanilla ice cream for a classic and invigorating dessert combination.
• Fresh Berries: Garnish with a handful of fresh blueberries or mixed berries to enhance the fruity flavors.
• Lemon Syrup: Drizzle with a bit of lemon syrup for an extra tangy kick and added moisture.
• Mint Leaves: Add a sprig of fresh mint for a pop of color and a hint of freshness.

Storage

To store Lemon Blueberry Cake, wrap it tightly in plastic wrap or place it in an airtight container.

Keep it at room temperature for up to three days.

Refrigerate for longer freshness.

Freezing

To freeze lemon blueberry cake, wrap slices tightly in plastic wrap.

Then, wrap them in aluminum foil.

Store in an airtight container for up to three months.

Thaw at room temperature before serving.

Reheating

To reheat Lemon Blueberry Cake, gently warm slices in a microwave for 10-15 seconds.

Alternatively, use an oven at 300°F for a few minutes to maintain moisture and flavor.

Final Thoughts

The Lemon Blueberry Cake is a delightful treat that combines the invigorating flavors of lemon and the sweetness of blueberries.

With a prep time of only 20 minutes, this cake isn’t only quick to make but also perfect for any occasion.

The balance of zesty lemon and juicy blueberries creates a harmonious blend that’s sure to impress your guests.

Remember to let the cake rest and cool completely before adding the glaze for the best results.

Enjoy this delicious dessert with a cup of tea or coffee for a truly satisfying experience.

With its simple ingredients and easy-to-follow instructions, this Lemon Blueberry Cake is a must-try for any baking enthusiast.

Frequently Asked Questions

Can I Substitute the Buttermilk With Another Ingredient?

You can substitute buttermilk with a mixture of milk and lemon juice or vinegar. Use 1 tablespoon of lemon juice or vinegar per cup of milk. Let it sit for 5 minutes, and you’ve got homemade buttermilk.

Is It Possible to Make This Cake Gluten-Free?

Yes, you can make it gluten-free by substituting all-purpose flour with a gluten-free blend. Confirm it’s a 1:1 replacement for best results. Incorporate precision, creativity, and focus on your ingredients to enhance flavor.

How Can I Make the Cake Vegan-Friendly?

To veganize it, swap butter with vegan margarine, eggs with flaxseed or chia seed eggs (1 tablespoon seed + 2.5 tablespoons water each), buttermilk with almond milk + lemon juice, ensuring vibrant flavors and impeccable texture. Embrace creativity!

What Is the Best Way to Zest a Lemon?

To zest a lemon, use a microplane grater, moving the lemon back and forth while applying gentle pressure. Avoid the bitter white pith. The fragrant zest will elevate your dish, adding a burst of bright citrus flavor.

Can I Use Other Berries Instead of Blueberries?

Yes, you can substitute blueberries with other berries like raspberries or blackberries. Their vibrant flavors will beautifully complement the citrus notes. Just make certain you coat them in flour to prevent sinking, preserving the cake’s texture.