This lemon blueberry cake is like no different cake you might have tasted. The lemon cake has a mushy, velvety and fluffy texture and delightful pure lemon taste which is balanced out by these candy blueberries. Clean and tangy basic cream cheese frosting that’s simply agency sufficient to frost a cake however not too candy makes this one among my favourite summer time cake flavors.
My husband has at all times cherished my lemon cake and for years it was our hottest wedding ceremony cake taste after vanilla cake. Not too long ago I’ve fallen in love with utilizing buttermilk in my cake recipes at any time when attainable. So I’ve up to date my beloved lemon cake recipe to make use of buttermilk after which tweaked it once more to make a really scrumptious lemon blueberry cake!
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I totally loved style testing this cake. Not gonna lie.
Blueberry lemon cake components
That is the BEST lemon blueberry cake recipe! The secrets and techniques to this fluffy, mushy cake is utilizing cake flour (low-protein flour), buttermilk and the reverse creaming technique.
Don’t fall for the “just add cornstarch to regular flour” trick. It doesn’t work for this recipe. Your cake will look and style like cornbread.
Professional-tip – In case you’re within the UK seek for Shipton mills mushy cake and pastry flour or flour that has a protein degree of 9% or much less.
Blueberry lemon cake step-by-step
Step 1 – Measure out your buttermilk. Take out 4 ounces and place it right into a separate measuring container. Add within the oil. In case you double this recipe, bear in mind to double this quantity as effectively.
Step 2 – To the remaining milk, add the eggs, lemon extract, lemon zest, and lemon juice. Whisk frivolously to interrupt up the eggs.
Step 3 – Add your flour, sugar, baking soda, baking powder and salt into the bowl of your stand mixer with the paddle attachment hooked up.
Step 4 – Add in your softened butter in chunks whereas mixing on low. Combine every part till it appears like coarse sand.
Step 5 – Now add within the milk/oil combination and bump up the velocity to 4 and blend for 2 full minutes to develop the desserts construction. The batter shall be mild, white and never curdled trying or damaged.
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Step 6 – Now add 1/3 of your milk/egg combination whereas mixing on low. Let it absolutely combine in then add in half of the remainder of the liquid. Let it combine in then add within the last quantity of liquid. Combine till simply integrated.
Step 7 – Divide the batter into two pans ready with cake goop or your most popular pan launch. For added insurance coverage, you’ll be able to put parchment paper into the underside of the pan.
Step 8 – The way to hold blueberries from sinking
It wasn’t that onerous to get the lemon cake to a spot the place I used to be pleased with it however the blueberries have been an actual downside! They saved sinking to the underside! To counteract this downside I’ve a few tips so that you can hold these pesky fruits from sinking to the underside of your cake.
- Wash your blueberries off after which mud them in flour. The flour coating helps adhere them to the cake batter and retains them from sinking. In case your blueberries are frozen, skip this step
- Sprinkle half your blueberries on the highest of the cake and don’t combine them in. They sink naturally.
- Now the true trick. After Quarter-hour of baking, sprinkle some extra blueberries on prime of the cake batter. Sure… whereas it’s baking within the oven. I do know it’s loopy however I attempted it and it labored!
Step 9 – Bake at 350ºF for Quarter-hour then sprinkle the remainder of the blueberries on prime of the baking desserts. Proceed baking for an additional 10-Quarter-hour or till a toothpick comes out clear and the middle of the cake springs again whenever you press on it.
Step 10 – Take away the desserts from the oven and place onto a cooling rack. Allow them to quiet down till the pans are barely heat. Don’t allow them to get chilly or they may stick.
Step 11 – After the desserts are cool, flip them out onto the cooling rack to chill absolutely. Then I wrap them in plastic wrap, put them within the fridge or freezer for half-hour to get the cake to agency up so it’s simpler to deal with earlier than I frost it.
Step 12 – Frost your cooled desserts with cream cheese frosting, beautify with extra blueberries and natural pansies when you like!
I additionally added some actually thinly sliced lemons to the facet of my cake and so they look actually fairly. Be sure you take away the seeds as effectively.
Traditional Cream Cheese Frosting
I’ve truly tried this lemon blueberry cake recipe with a couple of totally different frostings like my simple buttercream and stabilized whipped cream.
However I really feel like the proper praise to this cake is my basic cream cheese frosting. The tart and tangy taste tastes so superb with the candy and bitter lemon blueberry combo. It’s a match made in heaven actually!
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Making this cream cheese frosting is fairly simple. It’s a bit of extra secure than some cream cheese frostings however not as secure as my crusting cream cheese frosting recipe. It’s a steadiness of the 2.
Step 1 – To make the frosting, place your butter within the bowl of a stand mixer with the whisk attachment (or use a hand-mixer). Cream the butter till clean and lump-free.
Step 2 – Add in your softened cream cheese in small items and mix with the butter till clean.
Step 3 – Whereas mixing on low, begin including in your sifted powdered sugar one cup at a time till it’s all added and every part is clean. Then add in your extract and salt and carried out! Really easy!
Be sure you don’t over-mix the cream cheese frosting although, it could separate when you combine for too lengthy.
Is that this lemon blueberry cake recipe good for cupcakes?
Sure! I did a bit of check batch and made this lemon blueberry cake into cute little cupcakes topped with cream cheese frosting. I stuffed my cupcake liners half full then sprinkled 3-4 blueberries on prime.
Bake at 350ºF for 18-20 minutes till set. After they’re cooled you’ll be able to frost with cream cheese frosting and prime with some recent blueberries and a lemon slice.
This recipe made 36 cupcakes.
Are you able to cowl this cake in fondant?
The reply is sure! You may cowl this cake in fondant however you don’t wish to use cream cheese frosting. Cream cheese frosting doesn’t do effectively subsequent to fondant, it makes it weep and get soggy.
You CAN fill a cake with cream cheese frosting with a dam of standard simple buttercream to maintain it inside and frosted on the surface. Simply do not forget that cream cheese frosting may be at room temperature for 2-3 hours however must be refrigerated after that.
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Wish to be taught the fundamentals of constructing your first cake? Find out how right here!