Lemon Blueberry Cake
This just looks so fresh and summery, and seems to just scream summer. Absolutely amazing for all of your summer party needs with delicious summer-fresh produce. This cake is also an out of this world option for those non-summer days when you are in a cool (cold) weather doldrums. How perfect is a touch of summer in those days when all you yearn for nothing other than warm sunshine!? Enter this deliciously light and fresh cake…
The sweet of the berries paired with the tart of the lemon is a match made in heaven! It just tastes so absolutely light and fresh, even my hubby who is not a fan of the sour taste which lemon usually lends to food was a fan of this cake! The lemon peel is such a sweet flavor in the cake, this is not a lemonade-type-tart flavor at all. If you do not already use Lemon Peels in your cooking and baking, I beg you to give it a try!
The whole cake is just studded with beautiful bursts of blue from those berries. In order to keep your berries (or any fruits or add-ins) throughout the cake and not all falling to the bottom, you always want to toss them in a little bit of flour. That bit of a flower coating helps those heavier items magically just float in your cake!
When making this for Mother’s Day, I cut the original recipe in half when I made it in order to just make a 2-layer cake for a smaller gathering, but you can follow Sally’s original recipe to make an absolutely stunning 3-layer cake!
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 + 1/8 cup granulated sugar
- 1/4 cup light brown sugar
- 2 large eggs, at room temperature*
- 1/2 Tablespoon vanilla extract
- 1 1/2 cups sifted (not overmeasured) all-purpose flour
- 1/2 Tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- zest + juice of 2 small lemons
- 3/4 cup blueberries, fresh OR or non-thawed frozen
- 1/2 Tablespoon all-purpose flour
- Preheat the oven to 350F. Spray two 8 inch cake pans with nonstick spray. Set aside.
- Make the cake. Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy – about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.
- In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined. Toss the blueberries in 1/2 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not overmix at any point!!
- Spoon batter evenly into prepared cake pans. Bake for about 18 – 25 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven. Allow to cool for about 15 minutes until turning out onto a cooling rack and then allow to cool completely before frosting.
- 4 ounces cream cheese, softened to room temperature
- 1/4 cup unsalted butter, softened to room temperature
- 2 cups confectioners’ sugar
- 1/2 – 2 Tablespoons heavy cream
- 1 teaspoon vanilla extract
- pinch salt
- Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, at least 3 full minutes. Add confectioners’ sugar, half of the cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more cream to thin out, if desired.
- Assemble and frost the cake – create a flat surface on your cake using a serrated knife if needed. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, and top with the rest of the frosting. Then evenly spread that frosting around the sides more frosting. This recipe doesn’t make a ton of frosting, just enough for a light frost.
- Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
For original recipe check out Sally’s Baking Addiction – especially if you are in need of a 3-layer cake, or just want some amazing eye candy! ANYTHING that you find on Sally’s page will be sure to make you want to get right into the kitchen, and I guarantee you that her recipes will never let you down either!
One Year Ago – if you are in love with my French Toast Roll-Ups, but are in need of a fabulous Casserole version which is totally hands off and easy and delicious, then this previously published French Toast Casserole is for you!
Two Years Ago – Jamaican Jerk Chicken… marinated for a while and so delicious! After honeymooning in Jamaica, I can personally say that this is totally authentic and amazing!
Three Years Ago – Butterbeer Cupcakes for all of the Harry Potter Fans, or any fans of butterscotch, you need these in your life!
And I leave you with this, Today’s Question of the Day… What is your favorite fresh summer flavor which would be absolutely amazing in cake form?