Frosted Lemon Blueberry Cake is a delightful dessert that perfectly combines the zesty flavor of fresh lemons with the sweetness of juicy blueberries. This cake is not only visually stunning but also incredibly delicious, making it a perfect centerpiece for any celebration or a special treat for yourself. With a moist cake base, creamy frosting, and bursts of fruity flavor, this recipe is sure to become a favorite in your baking repertoire. Let’s dive into the ingredients and step-by-step instructions to create this mouthwatering cake!
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup whole milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- ½ cup fresh blueberries (plus extra for garnish)
- 1/4 teaspoon salt
For the Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon milk (if needed for consistency)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Step 4: Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract and lemon zest.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined. Gently fold in the blueberries.
Step 6: Bake the Cakes
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Step 7: Prepare the Frosting
In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, lemon juice, and lemon zest. Mix until smooth and fluffy. If the frosting is too thick, add a tablespoon of milk to reach desired consistency.
Step 8: Frost the Cake
Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, then place the second layer on top. Frost the top and sides of the cake, and garnish with additional fresh blueberries and lemon zest if desired.
FAQs
Can I use frozen blueberries for this recipe?
Yes, you can use frozen blueberries. Just make sure to thaw and drain them before adding to the batter to avoid excess moisture.
How can I make this cake gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum for proper texture.
How should I store the Frosted Lemon Blueberry Cake?
Store the cake in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze the unfrosted cake layers for up to 3 months.
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance and frost them just before serving for the best texture and flavor.