introduction

This lemon blueberry cake mixes bright lemon and sweet blueberries. It tastes light and fresh. The cake works for a small party or a quiet tea. For a fun twist, try a blueberry lemon cheesecake puppy chow to serve with slices.

why make this recipe

You will make this cake when you want a bright and soft cake. It uses simple things you may already have. It shows off fresh fruit and fresh lemon. Many people like its fresh cream topping. You can also pair it with a simple blueberry lemon cheesecake for a full dessert table.

how to make LEMON BLUEBERRY CAKE WITH WHIPPED LEMON CREAM FROSTING

You make the cake in three parts: the cake, the lemon cream, and the whipped lemon frosting. You will mix dry and wet things for the cake, fold in the blueberries, bake, cool, then frost. For a moist crumb you can use a method like the citrus olive oil cake with citrus cream tips.

Ingredients :

2 cups (250 g) all-purpose flour
1 1/2 cups (300 g) sugar
2 1/2 tsp baking powder
1/2 tsp salt
3 large eggs, room temp
1/2 cup (120 ml) vegetable oil
1/2 cup (120 ml) milk, room temp
1/4 cup (60 ml) fresh lemon juice
Zest of 2 lemons
1 tsp vanilla extract
1 1/2 cups fresh or frozen blueberries, tossed in 1 tbsp flour
For whipped lemon cream frosting:
- 1 1/2 cups (360 ml) heavy cream, cold
- 1/4 cup (30 g) powdered sugar
- 2 tbsp lemon curd or 2 tbsp lemon juice + 1 tsp zest
- 4 oz (110 g) cream cheese, soft

Directions :

Heat oven to 350°F (175°C). Grease and line two 8-inch pans.
In a bowl, mix flour, sugar, baking powder, and salt.
In another bowl, beat eggs, oil, milk, lemon juice, lemon zest, and vanilla.
Pour wet mix into dry mix and stir until no big lumps stay. Do not overmix.
Fold blueberries gently into the batter.
Divide batter into pans. Smooth the top.
Bake 25–30 minutes, or until a toothpick comes out clean.
Cool in pans 10 minutes, then move to a rack to cool all the way.
For frosting, beat cream cheese until smooth. Add powdered sugar and lemon curd and beat. In a cold bowl, whip heavy cream to soft peaks and fold into the lemon cream.
Level cake tops if needed. Place one layer on a plate. Spread a little frosting. Add the second layer. Frost the top and sides.
Chill 30 minutes to set the frosting.

This method borrows a few frosting ideas from the way bakers make fluffy red velvet cupcakes with cream cheese to keep the cream light.

how to serve LEMON BLUEBERRY CAKE WITH WHIPPED LEMON CREAM FROSTING

Cut the cake with a sharp knife for neat slices. Serve on a small plate with a fork. Add fresh blueberries or a thin lemon slice on top for show. You can serve with a warm spice tea or a simple coffee and a nod to a gingerbread cake with mascarpone cream for a varied table.

how to store LEMON BLUEBERRY CAKE WITH WHIPPED LEMON CREAM FROSTING

Keep the cake in the fridge. Cover it with a cake dome or plastic wrap. It will stay fresh 3–4 days. For longer storage, slice and freeze pieces in an airtight box for up to 1 month.

tips to make LEMON BLUEBERRY CAKE WITH WHIPPED LEMON CREAM FROSTING

Use room temp eggs and milk for a smooth batter.
Toss berries in flour to stop them from sinking.
Do not overmix after you add the berries.
Chill the frosting bowl and beaters for firmer whipped cream.
If the frosting is too soft, chill the cake 30 minutes before serving.

variation (if any)

Make this as a single 9-inch cake, bake longer.
Swap blueberries for raspberries or mixed berries.
Add poppy seeds for texture.
Use lemon curd between the layers for extra lemon flavor.

FAQs (minimum three FAQ)

Q: Can I use frozen blueberries?
A: Yes. Do not thaw them first. Toss them in a little flour and add frozen to the batter.

Q: Can I make the cake a day ahead?
A: Yes. Bake the cake one day before and keep it wrapped in the fridge. Frost on the day you serve.

Q: How do I make the frosting less sweet?
A: Use less powdered sugar and more lemon juice or curd to balance the taste.

Q: Can I use low-fat cream?
A: No. Low-fat cream will not whip well. Use full-fat heavy cream for the best texture.

Q: Can I freeze the whole cake?
A: You can freeze the cake, but wrap it tight in plastic and foil. Thaw in the fridge before serving.

LEMON BLUEBERRY CAKE WITH WHIPPED LEMON CREAM FROSTING