Lemon Blueberry Cake Recipe That’s Bursting with Fresh Flavor

When it comes to family desserts, few things bring as much joy as the combination of tangy lemon and sweet blueberries. This Lemon Blueberry Cake Recipe That’s Bursting with Fresh Flavor is a delightful treat that’s perfect for any occasion, whether you’re hosting a family gathering or simply looking to brighten up a weekday meal. This cake captures the essence of a sunny day with its fresh ingredients and vibrant taste. Let’s dive into making this delicious cake that your whole family will love!

The Magic of Lemon and Blueberry

The marriage of lemon and blueberries in this cake is truly magical. The zestiness of fresh lemon brings out the natural sweetness of the blueberries, creating a flavor explosion that’s not only refreshing but also comforting. Imagine cutting into a slice of perfectly baked cake, with bursts of juicy blueberries peeking through. This dessert is more than just a treat; it’s a slice of nostalgia that brings everyone back to fond memories shared around the kitchen table.

What Makes This Cake Special?

One standout feature of this lemon blueberry cake is its moist texture, which comes from using sour cream and buttermilk. These ingredients create a lush cake that’s soft and tender. Plus, the vibrant lemon flavor shines through, ensuring this cake is never dull! Your family will love the contrast between the fragrant lemon zest and the plump, juicy blueberries.

Ingredients

To create this wonderful Lemon Blueberry Cake Recipe That’s Bursting with Fresh Flavor, gather the following ingredients:

• 1 cup Unsalted Butter (room temperature)
• 2 cups Granulated Sugar (or coconut sugar for a healthier option)
• 3 large Eggs (room temperature)
• 1 cup Sour Cream (or Greek yogurt as a substitute)
• 1/2 cup Vegetable Oil (or melted coconut oil for a unique taste)
• 2 cups Cake Flour (avoid all-purpose flour)
• 2 teaspoons Baking Powder (ensure it’s fresh)
• 1/2 teaspoon Salt
• 1 cup Buttermilk (or milk with a teaspoon of vinegar)
• 1/4 cup Lemon Juice (fresh-squeezed)
• 1 tablespoon Lemon Zest (from untreated lemons)
• 2 cups Fresh Blueberries (avoid frozen)
• 1 cup Unsalted Butter (softened)
• 8 ounces Cream Cheese (room temperature)
• 3 cups Powdered Sugar (adjust to preferred sweetness)
• 2 tablespoons Lemon Juice (fresh)
• 1 tablespoon Lemon Zest (for extra flavor)

Finding fresh, quality ingredients is crucial. Always opt for fresh blueberries and untreated lemons to make the most out of this cake.

Step-by-Step Instructions

Now that you have everything you need, let’s walk through the steps to create this lemon blueberry masterpiece.

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This ensures that your cake bakes evenly.

2. Prepare Your Pans: Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal later.

3. Cream Butter and Sugar: In a large mixing bowl, cream together 1 cup of unsalted butter and 2 cups of granulated sugar until the mixture becomes light and fluffy.

4. Add Eggs: Mix in 3 large eggs, one at a time, ensuring each egg is fully incorporated before adding the next.

5. Incorporate Wet Ingredients: Slowly mix in 1 cup of sour cream, 1/2 cup of vegetable oil, 1 cup of buttermilk, 1/4 cup of lemon juice, and 1 tablespoon of lemon zest. Stir until smooth.

6. Combine Dry Ingredients: In a separate bowl, whisk together 2 cups of cake flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt.

7. Fold in Dry Ingredients: Gradually add the dry mixture to the wet ingredients, folding gently to combine without over-mixing.

8. Add Blueberries: Carefully fold in 2 cups of fresh blueberries, ensuring they are evenly distributed throughout the batter.

9. Bake: Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

10. Cool the Cakes: Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

11. Prepare the Frosting: In a medium bowl, beat together 1 cup of softened unsalted butter, 8 ounces of cream cheese, 3 cups of powdered sugar, 2 tablespoons of lemon juice, and 1 tablespoon of lemon zest until smooth and creamy.

12. Assemble the Cake: Place one layer of the cooled cake on a serving plate, spread a generous layer of frosting on top, and then place the second layer on top. Frost the top and sides of the cake with the remaining cream cheese frosting.

Your Lemon Blueberry Cake is now complete! Each bite will be a burst of fresh flavor, making it an irresistible treat.

FAQ Section

What is the best way to store leftover cake?

Store leftover lemon blueberry cake in an airtight container in the refrigerator for up to 3 days. To maintain freshness, you can also freeze the cake for up to 3 months.

Can I substitute coconut sugar for granulated sugar?

Yes, you can use coconut sugar for a healthier option. Just note that it may darken the color of your cake slightly and impart a mild caramel flavor.

What can I use instead of sour cream?

Greek yogurt is a perfect substitute for sour cream in this recipe. It will maintain the cake’s moisture and add a similar creaminess.

Can I use frozen blueberries in this cake?

While fresh blueberries are recommended for the best flavor and texture, you can use frozen blueberries if fresh ones are unavailable. Just be sure to pat them dry beforehand to avoid excess moisture in the batter.

Conclusion

Baking a delicious cake is a wonderful way to create lasting memories with your family. This Lemon Blueberry Cake Recipe That’s Bursting with Fresh Flavor is easy to make and absolutely delightful to eat. With its moist texture and vibrant flavor, it’s sure to become a family favorite. Gather your loved ones, whip up this cake, and enjoy a delightful slice of joy together. Happy baking!

For more tasty dessert recipes, check out our other delightful offerings here.

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