Lemon Blueberry Cake Delicious Recipe Ever :- Lemon blueberry layer cake with a sunshine-sweet flavour, studded with juicy berries, and topped with a luxurious cream cheese frosting. Among the most well-liked cake recipes that can be found on this website!
Lemon Blueberry Cake Delicious Recipe Ever
On a white cake stand, a lemon blueberry cake is shown. With good cause, this cake has quickly become one of my favourite recipes for spring desserts as well as Easter desserts (and for good reason). Regardless of the season, let’s dig headfirst into this layer cake that is reminiscent of the sunlight and sweetness of springtime.
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Ingredients
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 1Â and 1/4 cups (250g)Â granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 4 large eggs, at room temperature*
- 1 Tablespoon pure vanilla extract
- 3 cups (354g) sifted all-purpose flour (spooned & leveled)*
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (240ml) buttermilk*
- 2 Tablespoons lemon zest*
- 1/2 cup (120ml) lemon juice (3 medium lemons)*
- 1Â and 1/2 cups (210g)Â blueberries, fresh or frozen (do not thaw)
- 1 Tablespoon all-purpose flour
Cream Cheese Frosting
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature*
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3 and 1/2 cups (420g) confectioners’ sugar
- 1 – 2 Tablespoons (15-30ml) heavy cream*
- 1 teaspoon pure vanilla extract
- pinch salt
Instructions
Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). First, prepare three round cake pans measuring 9 inches in diameter or 8 inches in diameter (8-inch pans yield cakes that are thicker), then line the pans with rounds of parchment paper, and finally grease the parchment paper.
Using parchment paper makes it easier for the cakes to come out of the pans without any mess. (This video and page on how to make rounds out of parchment paper for cakes may be of assistance to you.) Concoct the dessert by: To achieve a creamy texture, beat the butter on high speed for approximately one minute using a stand mixer or a handheld mixer that has a paddle attachment.
After adding the granulated and brown sugars, beat the mixture on medium-high speed for approximately two to three minutes until it becomes creamy. Add vanilla extract and eggs. Mix everything together at a medium speed for approximately two minutes, or until everything is completely incorporated.
When necessary, scrape the sides and bottom of the bowl to remove any residue. Flour, baking powder, and salt should be mixed together in a large bowl without using a whisk. Add the dry ingredients to the wet ingredients in a slow and steady manner.
After beating on low speed for five seconds, carefully include the milk, lemon zest, and lemon juice until they are completely incorporated. The blueberries should be tossed with one tablespoon of flour before being gently folded into the batter mixture. Extremely thick batter is produced.
Take care not to overmix. Excessive mixing will result in a crumb that is tough and has a dense texture. Place the batter in the prepared cake pans in an equal layer. To ensure that a toothpick placed in the centre of the cake comes out clean, bake it for around 21 to 25 minutes. 8-inch cakes require around 25 minutes to bake.
After taking the cake out of the oven, wait until it has completely cooled in the pan before assembling it and icing it. Put together the frosting: Beat the cream cheese and butter together on medium speed for approximately three full minutes, using a stand mixer or a handheld mixer that has a paddle attachment. This should be done until there are no lumps left.
Confectioners’ sugar, one tablespoon of cream, vanilla extract, and salt should be added while the mixer is operating on a low speed. Place the mixer on high speed and beat for a period of three minutes. In the event that you want to thin it out, add one more tablespoon of cream.
Construct and refrigerate: The first step in creating a flat surface for the cake is to remove the tops of the layers using a broad knife with a serrated edge. On your cake stand, arrange one layer of cake. The cream cheese frosting should be spread out evenly over the top. Followed by the third layer, the second layer, and finally additional icing.
Apply frosting on the top, and then distribute it around the sides. There is not a lot of frosting produced by the recipe; rather, it is just enough for a light frost. In the event that you so prefer, garnish with blueberries or lemon.
Nutrition
- Serving: 1Slice |
- Calories: 430kcal |
-  Carbohydrates: 29g |
- Protein: 2.4g |
- Fat: 7g |
- Saturated Fat: 5.3g |
-  Monounsaturated Fat: 1.7g |
-  Cholesterol: 38mg |
-  Sodium: 25mg |
-  Potassium: 55mg |
-  Fiber: 1g |
- Sugar: 19g |
- Vitamin A:Â 300IUÂ |
-  Vitamin C: 4.1mg |
-  Calcium: 40mg |
- Iron:Â 0.4mg
Tips:
Make ahead of time and freeze Prepare the cakes and icing one day in advance, as suggested by the instructions. The cakes should be stored at room temperature with a tight cover. The frosting should be stored in an airtight container in the refrigerator until it is ready to be used.
When spreading the frosting, it is important to bring it to room temperature first because it will become extremely stiff after being chilled. When necessary, dilute the mixture by adding a few drops of milk or cream.
Cakes, whether frosted or unfrosted, can be frozen for up to two months, then allowed to thaw in the refrigerator overnight. If preferred, the cakes can then be brought to room temperature before being served.
