Blueberry Lemon Cream Cake is a delightful dessert that combines the tartness of fresh lemons with the sweetness of plump blueberries, creating a perfect balance of flavors. This cake is not only visually stunning but also incredibly delicious, making it an ideal treat for special occasions or a simple family gathering. With its light and creamy texture, this cake is sure to impress your guests and leave them asking for seconds!
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup fresh blueberries (plus more for garnish)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
Step 2: Prepare the Batter
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest and lemon juice.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined, being careful not to overmix.
Step 4: Fold in Blueberries
Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
Step 5: Bake the Cakes
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 6: Make the Cream Cheese Frosting
In a mixing bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, lemon juice, and vanilla extract. Beat until the frosting is fluffy and well combined.
Step 7: Assemble the Cake
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of cream cheese frosting on top. Place the second layer on top and frost the top and sides of the cake. Garnish with additional fresh blueberries and lemon zest if desired.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries, but be sure to thaw and drain them before adding them to the batter to avoid excess moisture.
How do I store leftover Blueberry Lemon Cream Cake?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. You can also freeze the cake for longer storage.
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance and frost them on the day you plan to serve. This can enhance the flavors as they meld together.
What can I substitute for buttermilk?
If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes before using.