Lemon Blueberry Cake Recipe
Craving a cake that’s both refreshing and bursting with flavor? Many lemon blueberry cakes can be dry or lack the perfect balance of tart and sweet. You need a recipe that guarantees a moist, flavorful cake every time.
Imagine biting into a cake that’s perfectly moist, with juicy blueberries and a zesty lemon kick. The disappointment of dry, flavorless cakes can ruin your dessert experience. You deserve a recipe that delivers a delightful lemon blueberry treat every time.
Introducing the ultimate lemon blueberry cake recipe! This recipe is easy to follow and ensures a tender, flavorful cake with a perfect lemon glaze. Enjoy a slice and savor the refreshing blend of lemon and blueberry in every bite.
Ingredients
Dry Ingredients
- 2 cups (240g) all-purpose flour
- Pro Tip: If you don’t have a scale, make sure to fluff your flour before measuring. Scoop lightly to avoid using too much.
- 1 and 2/3 cups (333g) granulated sugar
- The sugar sweetens the cake and gives it a tender, melt-in-your-mouth texture.
- 1/4 teaspoon kosher salt
- This small amount of salt balances the sweetness and enhances the flavors.
- 1 and 1/2 teaspoons baking powder
- The baking powder gives the cake a nice lift and light texture.
Wet Ingredients
- 3/4 cup (170g) unsalted butter, softened
- The butter should be at room temperature. If it’s too warm, it won’t cream properly.
- 1/2 cup (120ml) sour cream
- Adds richness and a slight tang to the cake, grounding the flavors without making it dense.
- 1/2 cup (120ml) whole milk
- Whole milk provides the right amount of fat for a tender crumb.
- 1 tablespoon lemon zest (from about 2 lemons)
- Only zest the yellow part of the lemon skin to avoid bitterness.
- 3 tablespoons lemon juice
- Freshly squeezed lemon juice adds a bright, zingy flavor.
- 3 egg whites
- Using egg whites instead of whole eggs keeps the cake light in color.
- 1 tablespoon vanilla extract
- Vanilla adds a warm, sweet undertone.
For the Blueberries
- 1 cup fresh blueberries
- Toss with 1 tablespoon of the reserved dry mixture to prevent sinking in the batter.
For the Buttercream
- 1 and 1/2 cups (340g) unsalted butter, softened
- 6 cups powdered sugar
- 3 tablespoons lemon juice
- 1/4 teaspoon kosher salt
- 1/2 cup blueberry reduction (optional)
Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). This batter comes together quickly, so it’s important to have your oven ready to go.
2. Prepare the Dry Ingredients
In a large bowl, whisk together the flour, sugar, salt, and baking powder. Make sure everything is well combined. Reserve 1 tablespoon of this mixture and set it aside for later.
3. Cream the Butter and Dry Ingredients
In the bowl of your stand mixer, cream the softened butter on medium speed for a few seconds. Then, add the dry ingredients directly into the butter. Mix on medium-low until the mixture becomes crumbly, like wet sand. This reverse creaming method ensures a tender, melt-in-your-mouth cake.
4. Combine the Wet Ingredients
In a separate medium bowl, whisk together the sour cream, milk, lemon zest, lemon juice, egg whites, and vanilla until smooth. This mixture will add moisture and flavor to your cake.
5. Mix the Batter
With the mixer on low, slowly drizzle the wet mixture into the crumbly dry ingredients. Mix until just combined. Scrape down the sides of the bowl to ensure everything is well incorporated.
6. Fold in the Blueberries
Gently fold the blueberries into the batter. Be careful not to overmix or crush the berries.
7. Prepare the Pans
Butter and flour three 6-inch round cake pans (or two 8-inch pans). Line the bottoms with parchment paper to prevent sticking. Evenly distribute the batter between the pans. Use a scale if you want to be precise and ensure even layers.
8. Bake the Cakes
Bake the cakes in the preheated oven for about 30 minutes, or until the centers are springy to the touch and a toothpick inserted comes out clean. If you’re using baking strips, they’ll help the cakes bake evenly with flat tops.
9. Prepare the Blueberry Reduction (Optional)
While the cakes are baking, prepare a simple blueberry reduction for added flavor. In a small saucepan, combine 1 cup of fresh blueberries, 1 tablespoon of water, 1 tablespoon of lemon juice, and 1 tablespoon of sugar. Cook over medium-low heat, mashing the blueberries until the mixture reduces by half and becomes slightly jammy. Strain to remove the skins, and set aside to cool.
10. Make the Buttercream
In a large bowl, cream the softened butter until smooth. Gradually add the powdered sugar, mixing on low speed. Drizzle in the lemon juice and add the salt. Once all the sugar is incorporated, increase the speed to high and whip until the buttercream is light and fluffy. Divide the buttercream, reserving 3/4 cup to mix with the blueberry reduction for a flavored frosting.
11. Assemble the Cake
Once the cakes have cooled, spread a layer of lemon buttercream between each layer. If using the blueberry reduction, you can mix it with the reserved buttercream and spread a thin layer between the cake layers for a burst of blueberry flavor.
12. Decorate and Serve
Frost the outside of the cake with the remaining lemon buttercream. If you prepared frozen blueberries earlier, use them as a decorative topping for a frosty, elegant look. Slice, serve, and enjoy your delicious Lemon Blueberry Cake!
