Easy Lemon Blueberry Cake Recipe: Sweet Sunshine In Every Bite

Summers call for refreshing desserts that burst with vibrant blueberry lemon cake flavors.

Citrusy and sweet notes dance together in this delightful treat.

Ripe blueberries nestle perfectly within a soft, tender crumb.

Each slice promises a delectable journey of tangy and sweet sensations.

The bright lemon zest adds a zingy spark that awakens taste buds.

Simple ingredients come together to create a spectacular dessert that feels both elegant and comforting.

You’ll want to savor every single bite of this irresistible cake.

Why Lemon Blueberry Cake Is So Popular

• Combines the zesty brightness of lemon with sweet, juicy blueberries, creating a mouthwatering taste sensation that'll wow your family and friends.
• Ideal for everything from casual gatherings to special occasions, this cake brings a touch of homemade magic to any event.
• Guaranteed to make everyone happy with its light, moist texture and creamy mascarpone frosting that's sure to become a instant favorite.

Lemon Blueberry Cake Ingredient Guide

• All-Purpose Flour: The foundation that provides structure for the cake's delicate texture.
• Sugar: Adds sweetness and helps create a tender crumb.
• Vegetable Oil: Ensures the cake remains moist and soft.
• Eggs: Bind the ingredients and provide richness to the cake.

• Lemon Zest, Lemon Juice: Bring a bright, citrusy tang to the cake.
• Lemon Extract: Intensifies the lemon flavor profile.
• Sour Cream: Adds moisture and creates a tender, tangy cake texture.

• Baking Powder: Helps the cake rise and become light and fluffy.
• Salt: Balances and enhances the overall flavor of the cake.
• Buttermilk: Provides acidity and helps activate the baking powder.

• Fresh Blueberries: Add bursts of juicy sweetness and color to the cake.

• Mascarpone Cheese: Creates a rich and creamy base for the frosting.
• Heavy Cream: Adds smoothness and helps achieve the right frosting consistency.
• Powdered Sugar: Sweetens and helps stabilize the frosting.
• Vanilla: Provides a subtle, complementary flavor to the frosting.

How to Bake Lemon Blueberry Cake Flawlessly

Step 1: Prepare Baking Setup

Warm up your oven to 350°F.

Generously coat cake pans with cooking spray or butter.

Line the bottoms with parchment paper for smooth cake removal.

This quick prep prevents any sticky situations.

Step 2: Create Wet Mixture

In a spacious mixing bowl, whip together sugar, vegetable oil, eggs, and lemon extract until the mixture looks light and airy.

Introduce lemon zest, fresh lemon juice, and sour cream.

Continue blending until everything looks silky and harmonious.

Step 3: Combine Dry Components

• All-purpose flour
• Baking powder
• Salt

Gradually incorporate dry ingredients into wet mixture, alternating with buttermilk.

Mix gently to maintain a soft, tender cake texture.

Step 4: Introduce Blueberry Magic

Lightly dust blueberries with flour to prevent sinking.

Carefully fold berries into batter.

Sprinkle a few extra berries on top for a beautiful presentation.

Step 5: Bake to Perfection

Distribute batter evenly between pans.

Slide into preheated oven.

Rotate pans midway through baking to ensure consistent browning.

Bake 20-23 minutes until a toothpick emerges clean.

Allow cakes to cool completely.

Step 6: Whip Dreamy Frosting

Chill mixing bowl and whisk beforehand.

Beat mascarpone cheese at medium-low speed.

Slowly stream in heavy cream until smooth.

Increase speed and whip until soft peaks form.

Add powdered sugar and vanilla.

Whip until frosting forms stiff, luxurious peaks.

Tips for a Light and Fluffy Cake

• Coat blueberries lightly in flour before adding to batter to ensure even distribution and prevent them from dropping to the bottom of the cake.
• Use fresh lemon zest and juice for a bright, vibrant citrus taste that enhances the overall cake's profile.
• Chill your mixing bowl and whisk before whipping mascarpone to help achieve a stable, smooth frosting with perfect consistency.
• Rotate cake pans halfway through baking to guarantee uniform heat distribution and prevent uneven browning.
• Allow cakes to cool completely before frosting to seal in moisture and prevent the frosting from melting or sliding off.

Storing and Reheating Lemon Blueberry Cake

• Store cake covered in an airtight container for up to 5 days. Place parchment paper between layers to prevent sticking and maintain frosting's texture.
• Wrap completely cooled cake tightly in plastic wrap, then aluminum foil. Freeze for 2-3 months. Thaw overnight in refrigerator before serving.
• Cut cake into portions, wrap each slice separately in plastic wrap, then place in freezer-safe container. Thaw at room temperature for 30-45 minutes.
• Warm individual slices in microwave for 10-15 seconds on medium power. Alternatively, place slice on baking sheet and warm in preheated 300°F oven for 5-7 minutes to restore moisture and softness.

Tasty Pairings for Lemon Blueberry Cake

• Pair with Zesty Herbal Tea: Brew a light, refreshing chamomile or lavender tea that complements the cake's bright lemon notes and provides a soothing contrast to the sweet blueberries.
• Serve with Lemon Sorbet: Add a scoop of tangy lemon sorbet alongside the cake slice to enhance the citrus flavor and create a cooling, palate-cleansing experience.
• Match with Moscato Wine: Select a sweet, light Moscato with fruity undertones that beautifully balances the cake's tartness and brings out the blueberry's natural sweetness.
• Accompany with Vanilla Bean Gelato: Dollop a smooth, creamy vanilla bean gelato next to the cake to add richness and create a luxurious dessert combination that highlights the cake's delicate texture.

Ways to Customize Lemon Blueberry Cake

• Gluten-Free Berry Delight: Replace wheat flour with almond or gluten-free flour blend, ensuring the same moisture and texture. Use certified gluten-free baking powder to maintain the cake's rise.
• Vegan Lemon Blueberry Cake: Swap eggs with flax eggs or applesauce, use coconut oil instead of vegetable oil, and replace dairy with plant-based alternatives like coconut cream and almond milk yogurt. Select vegan mascarpone or cashew cream for frosting.
• Low-Sugar Berry Sensation: Substitute sugar with monk fruit sweetener or stevia, reducing overall sugar content. Use Greek yogurt instead of sour cream to maintain moisture while adding protein. Select fresh, ripe blueberries for natural sweetness.
• Dairy-Free Berry Celebration: Replace dairy ingredients with coconut milk, almond milk, and coconut cream. Use dairy-free margarine or coconut oil for greasing pans. Select coconut-based cream cheese alternative for frosting to maintain creamy texture.

FAQs

• What makes the blueberries stay suspended in the cake batter?

Tossing the blueberries in a little flour before folding them into the batter helps prevent them from sinking to the bottom of the cake during baking. This simple trick ensures an even distribution of blueberries throughout the cake.

• Can I use frozen blueberries instead of fresh ones?

Yes, you can use frozen blueberries. Just make sure to not thaw them before adding to the batter and coat them with a bit of flour as instructed. This helps prevent color bleeding and keeps the berries evenly distributed in the cake.

• Why do I need to chill the mixing bowl before making the frosting?

Chilling the mixing bowl and whisk helps the mascarpone cheese and heavy cream whip up more effectively. The cold temperature keeps the ingredients stable and helps create a smoother, more voluminous frosting with better texture and consistency.

• Is there a way to intensify the lemon flavor in the cake?

You can enhance the lemon flavor by adding more lemon zest or a touch more lemon juice to the wet ingredients. Some bakers also like to brush the cooled cake layers with a lemon simple syrup for an extra burst of citrus flavor.

Lemon Blueberry Cake Recipe

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4.9 from 38 reviews

• Total Time: 40 minutes
• Yield: 12 1x

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Description

Zesty lemon blueberry cake delivers a perfect balance of tangy and sweet flavors that dance across your palate. Summer’s freshest ingredients blend seamlessly, promising a delightful dessert you’ll savor with pure culinary joy.

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Ingredients

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Cake Base Ingredients:

• 2 cups (380g) granulated sugar
• 3 large eggs
• 2 1/2 cups (350g) all-purpose flour
• 1 cup buttermilk (236 ml)
• 1/2 cup (118 ml) vegetable oil
• 1/2 cup (118 ml) light sour cream
• 3 teaspoons (11.2 g) baking powder
• 1 teaspoon (5 g) salt

Flavor and Fruit Ingredients:

• 2 lemons- zested and juiced
• 1 teaspoon (5 ml) lemon extract
• 1/4 cup (59 ml) fresh lemon juice
• 9 ounces fresh blueberries, washed and dried
• 2 tablespoons (15.6 g) all-purpose flour

Topping and Filling Ingredients:

• 2 1/4 cups (532 ml) heavy whipping cream
• 1 cup (130 g) powdered sugar
• 16 ounces mascarpone cheese, cold
• 1 jar (10 ounces) lemon curd
• 1 teaspoon (5 ml) pure vanilla extract

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Instructions

1. Preheat the oven to 350°F. Thoroughly grease cake pans and line with parchment paper to prevent potential cake adhesion.
2. Whip sugar, vegetable oil, eggs, and lemon extract in a large bowl until the mixture transforms into a pale, airy consistency. Incorporate lemon zest, lemon juice, and sour cream, blending until completely smooth.
3. In a separate bowl, sift together flour, baking powder, and salt. Gradually integrate dry ingredients into wet mixture, alternating with buttermilk. Mix until just combined, avoiding overmixing.
4. Dust blueberries lightly with flour to prevent sinking. Gently fold berries into batter, reserving a small portion for topping. Distribute batter evenly across prepared pans, sprinkling remaining blueberries on surface.
5. Position pans in preheated oven. Bake for 20-23 minutes, rotating midway to ensure uniform cooking. Test cake’s readiness by inserting a toothpick—it should emerge clean. Allow cakes to cool completely at room temperature.
6. Chill mixing bowl and whisk beforehand. Beat mascarpone cheese at medium-low speed, gradually introducing heavy cream until achieving a silky texture. Increase speed and whip until soft peaks form. Add powdered sugar and vanilla, continuing to whip until stiff peaks develop.

Notes

• Prevent blueberries from sinking by coating them lightly in flour before adding to the batter, ensuring even distribution throughout the cake.
• Use room temperature ingredients like eggs and sour cream to create a smoother, more uniform cake texture and better ingredient integration.
• Swap buttermilk with alternatives like Greek yogurt or almond milk for dietary restrictions or when buttermilk isn’t available.
• Reduce sugar content by using natural sweeteners like honey or monk fruit for a healthier version of this delightful dessert.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 320
• Sugar: 30g
• Sodium: 200mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 65mg