Lemon Blueberry Cake
A refreshing spring dessert that combines tart lemon and sweet blueberries, perfect for gatherings and Easter celebrations.
Ingredients
Essential Ingredients
- 2 cups Fresh blueberries Toss in flour to keep from sinking.
- ½ cup Lemon juice Freshly squeezed for the best flavor.
- 2 cups All-purpose flour Sifted before measuring.
- ½ cup Unsalted butter Softened to room temperature.
- 1 cup Granulated sugar Helps create a sweet batter.
- 3 large Eggs At room temperature.
- 1 cup Buttermilk Can substitute with milk and vinegar.
Optional Add-Ins
- 1 tablespoon Lemon zest For added citrus flavor.
- 1 teaspoon Vanilla extract Enhances the flavor profile.
- 1 cup Mascarpone frosting For a creamy, rich finish.
- 1 Other berries (e.g., raspberries) For variations.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease two 8-inch round cake pans and line the bottoms with parchment paper.
- Dust the sides with flour to prevent sticking.
Mixing the Batter
- In a large mixing bowl, cream together softened butter and sugar until light and fluffy.
- Add eggs, vanilla extract, and buttermilk to the butter-sugar mixture, blending well.
- In another bowl, combine flour, baking powder, and a pinch of salt.
- Fold dry ingredients into the wet mixture gently to create a thick batter.
- Pour the batter into the prepared pans.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Frosting and Serving
- Allow cakes to cool completely before frosting with your choice of cream cheese or lemon frosting.
- Let the cake warm to room temperature before serving.
- Top with whipped cream, lemon curd, or edible flowers as desired.
Notes
Store the cake in an airtight container in the fridge for up to five days. Let it come to room temperature before serving for the best flavor.