Lemons and blueberries are the epitome of summer. Imagine sinking your fork into a slice of Lemon Blueberry Layer Cake where the zesty zing of lemon meets the sweetness of plump blueberries all wrapped up in a tender, moist cake. This cake is not only a pleasure to eat but adds a pop of colour and freshness to any occasion.
Whether you’re baking for a special occasion or just want to treat yourself to something sweet, this lemon blueberry cake with cream cheese frosting is a crowd-pleaser and is surprisingly easy to make. Let’s get into the details and make this delicious and creamy layered cake.
Lemon and Blueberry
Lemons and blueberries are a perfect pair. The sharp citrus of the lemon cuts through the sweetness of the cake and each bite is a beautiful balance of flavours. Blueberries bring their own magic. As they bake, they burst with juice and add pockets of tangy sweetness that match the lemon perfectly.
This combination of flavours is not only delicious but also a beautiful cake. The blue of the blueberries against the pale yellow of the lemon berry cake is a feast for the eyes as much as it is for the taste buds.
The Ingredients You’ll Need
Before you start baking, gather the following ingredients:
For the Cake:
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
4 large eggs
1 tablespoon lemon zest (from about 2 lemons)
2 teaspoons vanilla extract
1 cup buttermilk
2 tablespoons fresh lemon juice
1 ½ cups fresh or frozen blueberries (if using frozen, do not thaw)
For the Lemon Cream Cheese Frosting:
1 cup unsalted butter, softened
8 oz cream cheese, softened
4 cups powdered sugar
1 tablespoon lemon zest
2-3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
For the Blueberry Sauce (optional):
1 cup fresh or frozen blueberries
¼ cup granulated sugar
1 tablespoon fresh lemon juice
1 tablespoon water
1 teaspoon cornstarch
You can also read: what are the basic ingredients for baking
Step-by-Step Instructions
Cake Layers:
To start, turn the oven on at 350° Fahrenheit or 170° degrees Celsius. Preheat the oven to 350 degrees Fahrenheit and grease three 8-inch round cake pans and line the bottom of each with parchment paper.
Next, combine flour, baking powder, baking soda, and salt in a medium bowl and whisk it well. Set aside.
In a large bowl, cream together butter and sugar until the mixture is fluffy. This should take about 3-4 minutes. In this part of the presentation, I should make some conclusions. This is the most crucial for any light cake type because it aerates the batter.
Then add the eggs one by one and after each addition, beat the batter well. Pour in the lemon zest and vanilla in the batch.
With the mixer on low speed, add the dry ingredients and buttermilk to the butter mixture similarly, starting with the dry and ending with them too. Incorporate the wet ingredients into the dry ones are add by folding only until the batter is blended evenly and not too watery.
Add the lemon juice and blueberries into the fold. Treat the fruit gently, especially the blueberries, because they may burst, thus colouring the batter.
So that it can spread to the bottoms of the pans prepared and spread over the top of the mixture with a spatula. Bake for about one half an hour to 30 minutes or as per readiness, insert a toothpick into the cake and it comes out clean.
After baking, allow the cakes to cool inside the pans for about 10 minutes, after which you transfer them to a wire rack to cool fully.
Make the Lemon Cream Cheese Frosting:
During this time, prepare the frosting, which will be used to top the cakes once the cakes have cooled. Cream butter and softened cream cheese in a large bowl until the mixture is smooth. Slowly begin adding the powdered sugar, one cup at a time, while on low until all the sugar has been incorporated.
Then, mix in lemon zest, lemon juice, and vanilla into the batter. Then beat on high for about 2-3 minutes or until light and fluffy. If the glaze mixture gets too thick, you will need to add a little bit more lemon juice into the mixture, and if it is too thin, then powder sugar is needed into the mixture.
Assemble the Cake:
To assemble the cake, put one cake layer on a serving plate or cake stand. Cover this with at least 1/2 inch of lemon cream cheese frosting.
For an extra layer of flavouring, serve a spoonful of the optional blueberry before covering it with the next layer of frosting, then repeat the process with the other cake. For preparation of the blueberry sauce, mix the blueberries, sugar, lemon juice, and water in a small saucepan. Simmer gently until the berries pop and the compote becomes rather syrupy. Finally, add the cornstarch and mix until the sauce has thickened for about one more minute.
Pour the second cake layer and continue frosting the cake and if using the blueberry sauce, it is also placed on top. Put the last layer of cake on top and spread a thin layer of frosting over the top of the cake only. Apply a thin layer of icing on the cake and doing so will help to collect all the crumbs left by the icing spatula and will also leave a smooth surface on which to spread the remaining icing.
Chill for 20-30 minutes and then frost the rest of the cake with the remaining lemon cream.
Finishing Touches:
To make this cake even more eye-catching, garnish it with fresh blueberries, slices of lemon, or edible flowers. You can also drizzle any remaining blueberry sauce over the top for an elegant touch.
Tips for This Lemon Blueberry Layer Cake
Use Room Temperature Ingredients: It is very important to make your butter, eggs and cream cheese come to room temperature before starting the process. This will assist them to mix well and give you the standard texture in the cake and also the frosting.
Coat the Blueberries: To ensure the blueberries do not settle at the bottom of the cake add them to a tablespoon of flour before folding.
Don’t Overmix: Overmixing can make the cake dense and tough. Mix just until the ingredients are combined to keep the cake light and fluffy.
Chill the Cake: Chilling the cake after the crumb coat helps the frosting set and makes it easier to apply the final layer smoothly.
Get Creative: You can get as fancy or as simple as you like with the decorations. A dusting of powdered sugar can be as beautiful as an elaborate arrangement of fresh berries and lemon zest.
The Grand Finale
Baking a Lemon Blueberry Layer Cake is not just a recipe; it’s an opportunity to make something beautiful for the table. The lemon and blueberry are bright, the frosting is creamy and this cake is a showstopper for any occasion.
So whether you’re celebrating or just baking for the fun of it, this Lemon Blueberry Layer Cake will leave you in AWE. The combination of flavours, textures, and colours is a dessert that’s as pretty to look at as it is to eat. Share the best lemon blueberry cake ever with friends and family and watch as their smiles light up around the table. Happy baking!
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