Lemon Blueberry Cake

This Lemon Blueberry Cake boasts a delightful combination of zesty lemon and juicy blueberries, making it a perfect treat for any occasion. Whether it’s a birthday, holiday gathering, or just a casual afternoon at home, this cake will impress your friends and family. Its moist texture and vibrant flavors are sure to make it a favorite in your dessert repertoire.

Why You’ll Love This Recipe

• Quick to Prepare: With just 30 minutes of prep time, you can whip up this delicious cake in no time.
• Fresh and Flavorful: The combination of fresh blueberries and lemon juice brings a burst of flavor that is both refreshing and satisfying.
• Versatile Dessert: Perfect for any occasion—from summer picnics to winter celebrations, this cake fits right in.
• Simple Ingredients: Most ingredients are pantry staples, making it easy to create without special shopping trips.
• Moist and Delicious: The addition of sour cream ensures that each slice is incredibly moist and rich.

Tools and Preparation

Before starting on your Lemon Blueberry Cake, gather your tools. Having everything on hand will make the baking process smoother.

Essential Tools and Equipment

• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Rubber spatula
• Baking pan (9×13 inch)
• Cooling rack

Importance of Each Tool

• Electric mixer: This tool saves time and effort when mixing batter, ensuring it’s smooth and well-combined.
• Baking pan: A good quality pan helps achieve even baking, which is crucial for the perfect cake texture.
• Cooling rack: It allows air to circulate around the cake after baking, preventing sogginess.

Ingredients

This moist and zingy lemon blueberry cake is a must make if you have fresh blueberries handy! It’s a super-quick and simple recipe that will become a favorite!

For the Cake

• ½ cup whole milk (room temperature) (120ml)
• ½ cup sour cream (room temperature) (120g)
• 3 egg whites (room temperature)
• 3 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour (240g)
• 1⅔ cups granulated sugar (333g)
• 1½ teaspoons baking powder
• ¼ teaspoon kosher salt
• ¾ cup unsalted butter (room temperature) (170g)
• 1⅓ cups fresh blueberries (180g)

For the Blueberry Sauce

• 1½ cups fresh blueberries (200g)
• 1 tablespoon granulated sugar
• 1 tablespoon fresh lemon juice
• 1 tablespoon water

For the Frosting

• 1½ cups unsalted butter (room temperature) (340g)
• ¼ teaspoon kosher salt
• 6 cups confectioners’ sugar (720g)
• 3 tablespoons fresh lemon juice

this recipe

How to Make Lemon Blueberry Cake

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures an even cooking environment for your cake.

Step 2: Prepare the Batter

In a mixing bowl, combine:
1. Whole milk, sour cream, egg whites, lemon juice, lemon zest, and vanilla extract.
2. In another bowl, whisk together flour, sugar, baking powder, and salt.
3. Gradually add the dry mixture to the wet mixture while beating with an electric mixer until smooth.

Step 3: Fold in Blueberries

Gently fold in 1⅓ cups of fresh blueberries into the batter using a rubber spatula. Be careful not to break them apart.

Step 4: Bake the Cake

Pour the batter into a greased 9×13 inch baking pan. Bake for 35 minutes or until a toothpick inserted comes out clean.

Step 5: Prepare the Blueberry Sauce

While the cake bakes:
1. Combine remaining blueberries, granulated sugar, lemon juice, and water in a small saucepan over medium heat.
2. Stir gently until berries start to break down; let simmer for about 5 minutes. Remove from heat.

Step 6: Make the Frosting

In a clean bowl:
1. Beat unsalted butter until creamy.
2. Gradually add confectioners’ sugar while mixing; add salt and lemon juice until well blended.

Step 7: Assemble Your Cake

Once baked and cooled:
1. Spread frosting evenly over the top of the cake.
2. Drizzle blueberry sauce over frosting for added flavor.

Now you’re ready to enjoy your delicious homemade Lemon Blueberry Cake!

How to Serve Lemon Blueberry Cake

Serving your lemon blueberry cake can enhance its delightful flavors and presentation. Here are some creative ways to enjoy this delicious dessert that will surely impress your guests.

With Fresh Whipped Cream

• Top each slice with a generous dollop of freshly whipped cream for a creamy contrast to the zesty cake.

Accompanied by Fresh Berries

• Serve alongside a mix of fresh blueberries and raspberries to boost the fruity flavor and add vibrant colors.

A Scoop of Vanilla Ice Cream

• Pair the warm cake with a scoop of vanilla ice cream for a classic combination that balances the tartness of lemon.

Drizzled with Lemon Glaze

• Add an extra layer of sweetness by drizzling a lemon glaze over the top of each slice before serving.

Garnished with Mint Leaves

• For a refreshing touch, garnish slices with fresh mint leaves, which enhance both flavor and presentation.

How to Perfect Lemon Blueberry Cake

Perfecting your lemon blueberry cake involves attention to detail and a few helpful tips. Follow these suggestions to ensure your cake turns out moist and flavorful.

• Use Room Temperature Ingredients: Ensure all dairy and eggs are at room temperature for better mixing and texture.
• Don’t Overmix Batter: Mix until just combined to keep the cake light and fluffy; overmixing can lead to dense results.
• Fresh Blueberries Are Key: Opt for fresh blueberries instead of frozen ones for better flavor and texture.
• Adjust Baking Time: Keep an eye on your cake as it bakes; check for doneness with a toothpick, as ovens may vary.
• Cool Completely Before Frosting: Allow the cake to cool completely before adding frosting or glaze to prevent melting.
• Store Properly: Keep leftovers in an airtight container at room temperature or refrigerate them for longer freshness.

Best Side Dishes for Lemon Blueberry Cake

Pairing side dishes with your lemon blueberry cake can create a well-rounded dessert experience. Here are some options that complement its lively flavors perfectly.

1. Fruit Salad: A refreshing medley of seasonal fruits enhances the fruity notes in the cake.
2. Lemon Sorbet: This frozen dessert makes an excellent palate cleanser and matches the citrus theme.
3. Cheese Platter: A selection of mild cheeses pairs beautifully, balancing the sweetness of the cake.
4. Chocolate-Covered Strawberries: These decadent treats add richness that contrasts nicely with the lightness of the cake.
5. Pistachio Crumble: A crunchy topping or side adds texture and nutty flavors that work well with blueberries.
6. Ginger Cookies: These spicy cookies provide a warm contrast, making them great companions alongside the lemony treat.

Common Mistakes to Avoid

Baking a Lemon Blueberry Cake can be simple, but certain mistakes may lead to unsatisfactory results. Here are common pitfalls to avoid for the best outcome.

• Using cold ingredients: Cold milk, eggs, and butter can lead to an uneven batter. Always let these ingredients come to room temperature before mixing.
• Overmixing the batter: Mixing too much can make the cake dense. Stir until just combined for a light and fluffy texture.
• Not measuring flour correctly: Using too much flour will alter the cake’s moisture. Use a kitchen scale or fluff up the flour before spooning it into your measuring cup.
• Skipping the zest: Lemon zest adds essential flavor. Don’t skip this step; it enhances the overall taste of your lemon blueberry cake.
• Underbaking: An underbaked cake can be gooey in the center. Make sure to check with a toothpick; it should come out clean when done.

Refrigerator Storage

• Store the cake in an airtight container.
• It will stay fresh for up to 5 days in the refrigerator.

Freezing Lemon Blueberry Cake

• Wrap individual slices or the whole cake in plastic wrap, then foil for extra protection.
• The cake can be frozen for up to 3 months.

Reheating Lemon Blueberry Cake

• Oven: Preheat to 350°F (175°C) and heat for about 10-15 minutes until warm.
• Microwave: Heat a slice for 15-20 seconds on medium power. Be careful not to overheat as it may become tough.
• Stovetop: Place on a skillet over low heat, cover, and warm for about 5 minutes.

Frequently Asked Questions

What makes this Lemon Blueberry Cake so moist?

The combination of sour cream and whole milk contributes to the moist texture, ensuring each bite is flavorful and soft.

Can I use frozen blueberries in my Lemon Blueberry Cake?

Yes! Frozen blueberries work well but do not thaw them before use, as they might turn mushy and affect the batter’s consistency.

How can I customize my Lemon Blueberry Cake?

You can add nuts or other fruits like raspberries or strawberries for different flavors. Experimenting with spices like cinnamon or nutmeg also adds a unique twist.

How should I serve my Lemon Blueberry Cake?

This cake pairs wonderfully with whipped cream or vanilla ice cream. You can also dust it with powdered sugar for a beautiful presentation.

Is this recipe suitable for special diets?

While this recipe contains dairy and gluten, you can substitute almond milk and gluten-free flour for a modified version suitable for specific dietary needs.

Final Thoughts

This Lemon Blueberry Cake is not only zesty and delicious but also incredibly versatile. Whether enjoyed plain or dressed up with frosting, it’s perfect for any occasion. Feel free to customize it with your favorite fruits or toppings! Try baking it today—you won’t regret it!

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Lemon Blueberry Cake

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• Author: Sofia
• Total Time: 1 hour 5 minutes
• Yield: About 12 servings 1x

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Description

Lemon Blueberry Cake is a delightful dessert that combines the zesty brightness of fresh lemons with juicy blueberries, creating a moist and flavorful treat perfect for any occasion. Whether you’re celebrating a birthday or enjoying an afternoon snack, this cake is sure to impress. With its quick preparation time and simple ingredients, it’s an easy and delicious addition to your dessert repertoire. The addition of sour cream ensures each slice is incredibly moist, while a drizzle of blueberry sauce adds an extra burst of flavor.

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Ingredients

Scale 1x2x3x

• ½ cup whole milk (room temperature)
• ½ cup sour cream (room temperature)
• 3 egg whites (room temperature)
• 3 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 2 cups all-purpose flour
• 1⅔ cups granulated sugar
• ¾ cup unsalted butter (room temperature)
• 1⅓ cups fresh blueberries

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Instructions

1. Preheat the oven to 350°F (175°C).
2. In one bowl, mix milk, sour cream, egg whites, lemon juice, lemon zest, and vanilla extract.
3. In another bowl, whisk flour, sugar, baking powder, and salt; then combine with wet ingredients until smooth.
4. Gently fold in fresh blueberries.
5. Pour batter into a greased 9×13 inch baking pan and bake for 35 minutes or until a toothpick comes out clean.
6. Allow the cake to cool before frosting with buttercream and drizzling with blueberry sauce.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 290
• Sugar: 22g
• Sodium: 150mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg

Keywords: Use room temperature ingredients for better mixing. Don’t overmix the batter to keep the cake light. Fresh blueberries provide the best flavor; avoid thawing frozen ones.