Indulge in the luscious combination of tangy lemon and sweet blueberries with this delightful cake. Perfect for any occasion, this dessert offers a burst of fresh flavors in every bite, topped with a light and creamy whipped cream.
For this recipe, you may need to buy fresh blueberries and whipped cream if they are not commonly found in your home. Ensure to pick up fresh lemons for both zesting and juicing, as their vibrant flavor is essential for the cake and the glaze.
Ingredients For Lemon Blueberry Cake
butter: Adds richness and moisture to the cake.
sugar: Sweetens the cake and is used in the glaze.
eggs: Binds the ingredients and adds structure.
flour: The main structure of the cake.
lemons: Provides zest and juice for flavor.
baking powder: Helps the cake rise.
salt: Enhances the other flavors.
milk: Adds moisture and helps combine the ingredients.
blueberries: Adds a sweet and tart burst of flavor.
whipped cream: Used as a light and airy topping.
One reader, Aurlie Caraballo says:
This lemon blueberry cake is a delightful treat! The zesty lemon perfectly complements the sweet blueberries, creating a burst of flavor in every bite. The cake is moist and fluffy, and the lemon glaze adds a wonderful tangy finish. Topped with whipped cream, it's simply irresistible!
Techniques Required for Making Lemon Blueberry Cake
How to zest and juice lemons: Use a microplane or fine grater to remove the outer yellow skin of the lemons, avoiding the white pith. Cut the lemons in half and use a juicer or your hands to extract the juice.
How to cream butter and sugar: Beat the butter and sugar together using an electric mixer on medium speed until the mixture is light and fluffy.
How to alternate adding ingredients: Add a portion of the dry ingredients to the wet mixture, mix until just combined, then add a portion of the milk mixture. Repeat until all ingredients are incorporated.
How to toss blueberries with flour: Gently coat the blueberries with a small amount of flour to prevent them from sinking to the bottom of the batter during baking.
How to poke cake with a skewer: Use a skewer or chopstick to make holes evenly across the surface of the cake to allow the glaze to seep in.
How to drizzle glaze: Pour the lemon glaze over the cake, ensuring it fills the holes created by the skewer.
How To Make Lemon Blueberry Cake
Pieces of blueberries mixed into cake batter create a sweet and tasty dessert that’s topped with a tangy lemon glaze. Try our lemon blueberry cake recipe.
Serves:
Ingredients
- ¾cupbuttersoftened
- 1¾cupssugardivided
- 3eggseggsroom temperature
- 2½cupsflour
- 2lemonsdivided use
- 1tbspbaking powder
- ½tspsalt
- 1cupmilk
- 2cupsfresh blueberries
- 2cupswhipped creamor whipped topping
Instructions
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Zest and juice lemons and set aside.
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Preheat oven to 375 degrees F. Grease and flour a 9×13 pan.
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Cream butter and 1½ cups sugar on medium speed until fluffy. Add eggs and mix well.
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Whisk flour, lemon zest, baking powder and salt in a bowl. Combine milk and 1 tablespoon lemon juice.
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Alternate adding the flour and milk mixture to the butter mixture. Toss blueberries with 1 tablespoon flour. Gently mix into batter.
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Pour into prepared pan and bake 30 to 35 minutes or just until a toothpick comes out clean.
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Meanwhile, bring remaining ¼ cup sugar and ¼ cup lemon juice to a boil, boil 1 minute and set aside to cool slightly.
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Remove cake from the oven and poke cake with a skewer or chopstick. Drizzle holes with lemon glaze. Cool completely.
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Once cooled top with whipped cream or whipped topping.
Nutrition
- Calories: 304.25kcal
- Fat: 12.62g
- Saturated Fat: 7.55g
- Trans Fat: 0.38g
- Monounsaturated Fat: 3.37g
- Polyunsaturated Fat: 0.73g
- Carbohydrates: 44.88g
- Fiber: 1.25g
- Sugar: 27.00g
- Protein: 4.33g
- Cholesterol: 64.10mg
- Sodium: 172.23mg
- Calcium: 108.35mg
- Potassium: 96.51mg
- Iron: 0.62mg
- Vitamin A: 114.59µg
- Vitamin C: 6.01mg
Helpful Technique for Perfecting Lemon Blueberry Cake
To prevent the blueberries from sinking to the bottom of the cake, toss them in a bit of flour before folding them into the batter. This helps to suspend the blueberries evenly throughout the cake.
Time-Saving Tips for Preparing Lemon Blueberry Cake
Prepare ingredients in advance: Measure and set aside butter, sugar, flour, and blueberries before starting.
Use a stand mixer: A stand mixer can speed up the process of creaming butter and sugar and mixing batter.
Preheat oven early: Turn on the oven to 375 degrees F while you prepare the batter.
Lemon zest and juice: Zest and juice the lemons ahead of time to streamline the process.
Toss blueberries with flour: This prevents them from sinking and ensures even distribution in the cake.
Use parchment paper: Line the pan with parchment paper for easy removal and less cleanup.
Substitute Ingredients For Lemon Blueberry Cake Recipe
butter - Substitute with margarine: Margarine can be used as a direct substitute for butter in baking, providing a similar texture and moisture.
butter - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is a good dairy-free alternative.
sugar - Substitute with honey: Honey adds natural sweetness and moisture, though it may slightly alter the flavor.
sugar - Substitute with maple syrup: Maple syrup provides a unique flavor and natural sweetness, but reduce the liquid in the recipe slightly.
eggs - Substitute with flax eggs: Flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) are a great vegan alternative that helps bind the ingredients.
eggs - Substitute with applesauce: Applesauce can replace eggs to add moisture and a hint of apple flavor, suitable for vegan baking.
flour - Substitute with gluten-free flour blend: A gluten-free flour blend can be used for those with gluten sensitivities, maintaining a similar texture.
flour - Substitute with almond flour: Almond flour adds a nutty flavor and is a low-carb, gluten-free alternative.
lemons - Substitute with lime: Lime provides a similar tartness and citrus flavor, though it may slightly alter the taste.
lemons - Substitute with lemon extract: Lemon extract can provide the lemon flavor without the need for fresh lemons.
baking powder - Substitute with baking soda and cream of tartar: Use 1/4 tsp baking soda and 1/2 tsp cream of tartar for each tsp of baking powder needed.
baking powder - Substitute with self-rising flour: Self-rising flour already contains baking powder and salt, so adjust the recipe accordingly.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral flavor.
salt - Substitute with kosher salt: Kosher salt can be used in the same quantity and has a coarser texture.
milk - Substitute with almond milk: Almond milk is a dairy-free alternative that provides a similar consistency.
milk - Substitute with coconut milk: Coconut milk adds a rich, creamy texture and a hint of coconut flavor.
fresh blueberries - Substitute with frozen blueberries: Frozen blueberries can be used if fresh ones are not available, though they may add extra moisture.
fresh blueberries - Substitute with dried blueberries: Dried blueberries can be rehydrated and used, providing a more concentrated flavor.
whipped cream - Substitute with coconut whipped cream: Coconut whipped cream is a dairy-free alternative with a similar texture and a hint of coconut flavor.
whipped cream - Substitute with Greek yogurt: Greek yogurt provides a tangy flavor and creamy texture, adding protein to the dessert.
Presentation Ideas for Lemon Blueberry Cake
Serve smaller portion sizes: Cut the lemon blueberry cake into elegant, bite-sized squares or circles using a ring mold. This allows for a refined presentation and ensures each piece looks uniform and appealing.
Use decoration: Garnish each piece with a light dusting of powdered sugar and a few fresh blueberries on top. Add a small mint leaf for a pop of color and freshness.
Create layers: Slice the cake horizontally and add a thin layer of whipped cream between the layers. This adds visual interest and a creamy texture contrast.
Drizzle with sauce: Prepare a blueberry compote by simmering blueberries with a bit of sugar and lemon juice. Drizzle this compote artistically over the plated cake pieces.
Use elegant plating: Place the cake pieces on a pristine white plate to make the colors pop. Use a squeeze bottle to add dots or lines of lemon glaze around the cake for a sophisticated touch.
Add texture: Sprinkle a few toasted almond slices or crushed pistachios around the plate for added crunch and visual appeal.
Incorporate edible flowers: Place a few edible flowers, such as violets or pansies, around the cake. This adds a touch of elegance and a burst of color.
Serve with a side: Accompany the cake with a small scoop of lemon sorbet or a dollop of mascarpone cream on the side. This enhances the flavor profile and provides a refreshing contrast.
Highlight the glaze: Ensure the lemon glaze is visible by allowing it to drip slightly down the sides of the cake pieces. This showcases the moistness and adds a glossy finish.
Use a stylish serving utensil: Present the cake with a sleek, modern cake server or a small silver fork. This adds a touch of sophistication and completes the high-end presentation.
Essential Tools for Making Lemon Blueberry Cake
Zester: Used to zest the lemons, extracting the flavorful outer skin without the bitter white pith.
Juicer: Handy for juicing the lemons to get fresh lemon juice.
Oven: Preheated to 375 degrees F, this is where the cake will be baked to perfection.
9x13 pan: The baking pan that will hold the cake batter and shape the cake.
Mixer: Essential for creaming the butter and sugar together until fluffy and for mixing in the eggs.
Mixing bowls: Used for whisking the dry ingredients together and for combining the milk and lemon juice.
Whisk: Useful for whisking the flour, lemon zest, baking powder, and salt together.
Measuring cups: Necessary for accurately measuring out the ingredients like flour, sugar, and milk.
Measuring spoons: Used for measuring smaller quantities like baking powder and salt.
Spatula: Helps in gently folding the blueberries into the batter.
Toothpick: Used to check if the cake is done by inserting it into the center and seeing if it comes out clean.
Saucepan: Needed to bring the remaining sugar and lemon juice to a boil for the glaze.
Skewer or chopstick: Used to poke holes in the cake so the lemon glaze can seep in.
Cooling rack: Allows the cake to cool completely before topping with whipped cream.
Spreader or knife: Used to evenly spread the whipped cream over the cooled cake.
Storing and Freezing Lemon Blueberry Cake
Let the lemon blueberry cake cool completely before storing or freezing. This will prevent condensation from forming and making the cake soggy.
To store the cake, cover it tightly with plastic wrap or aluminum foil. It can be kept at room temperature for up to 3 days or in the refrigerator for up to 5 days.
If you want to freeze the cake, wrap it tightly in plastic wrap, then in aluminum foil. Label the cake with the date and contents. Freeze for up to 3 months.
When ready to serve, thaw the frozen cake in the refrigerator overnight. Once thawed, remove the wrapping and let it come to room temperature before serving.
If you've topped the cake with whipped cream, it's best to store it in the refrigerator and consume it within 2 days. The whipped cream may not freeze well and could become watery upon thawing.
For best results, freeze the cake before adding the whipped cream topping. Add the topping after thawing and just before serving.
If you have leftover slices, wrap each slice individually in plastic wrap and store in an airtight container. This will help maintain the cake's moisture and prevent it from drying out.
How To Reheat Leftover Lemon Blueberry Cake
Preheat your oven to 350°F (175°C). Place the leftover lemon blueberry cake on a baking sheet and cover it loosely with aluminum foil. Bake for 10-15 minutes, or until the cake is heated through. This method helps to retain the cake's moisture and keeps the blueberries plump and juicy.
For a quicker option, use your microwave. Place a single slice of lemon blueberry cake on a microwave-safe plate and heat it on high power for 15-20 seconds. If the cake is not heated to your liking, continue heating it in 5-second intervals until it reaches the desired temperature. Be careful not to overheat the cake, as it may become rubbery or dry.
If you have an air fryer, you can use it to reheat your leftover lemon blueberry cake. Preheat the air fryer to 350°F (175°C) and place a slice of cake in the basket. Heat for 2-3 minutes, or until the cake is warmed through and the edges are slightly crispy. This method works best for individual slices and can help restore some of the cake's original texture.
For a more indulgent treat, try reheating your lemon blueberry cake in a skillet. Melt a small amount of butter in a non-stick skillet over medium heat. Place a slice of cake in the skillet and cook for 1-2 minutes on each side, or until the cake is golden brown and heated through. This method creates a deliciously crispy exterior while keeping the interior moist and fluffy.
If you want to maintain the cake's original texture and moisture, consider using a steamer. Fill a pot with a few inches of water and bring it to a simmer. Place a slice of lemon blueberry cake in a steamer basket and set it over the simmering water. Cover the pot and steam the cake for 2-3 minutes, or until it is heated through. This gentle reheating method helps to preserve the cake's delicate flavors and texture.
Interesting Fact About Lemon Blueberry Cake
A fun fact about this lemon blueberry cake recipe is that the combination of lemon and blueberries not only provides a delightful flavor contrast but also offers a boost of antioxidants and vitamin C, making it a delicious and somewhat nutritious treat.
Is Making Lemon Blueberry Cake at Home Cost-Effective?
This lemon blueberry cake recipe is quite cost-effective for a household. The primary ingredients like butter, sugar, flour, and milk are pantry staples, while lemons and blueberries are relatively affordable. The use of whipped cream adds a touch of luxury without breaking the bank. Overall Verdict: 8/10. Approximate cost in USD for a household of 4 people: $15.
Is This Lemon Blueberry Cake Recipe Healthy?
This lemon blueberry cake recipe, while delicious, is not particularly healthy. Here's why:
- The recipe contains a significant amount of butter and sugar, which are high in calories and can contribute to weight gain and other health issues if consumed in excess.
- The cake is made with all-purpose flour, which is refined and lacks the nutrients and fiber found in whole grain flours.
- The recipe calls for whole milk, which is high in saturated fat.
- The topping is made with whipped cream, which is also high in calories and saturated fat.
However, there are some redeeming qualities:
- Blueberries are a nutritious fruit, high in antioxidants, vitamins, and fiber.
- Lemons provide vitamin C and can add a bright, fresh flavor to the cake.
To make this recipe healthier, consider the following modifications:
- Replace some or all of the all-purpose flour with whole wheat pastry flour or almond flour for added nutrients and fiber.
- Reduce the amount of sugar in the recipe, or use a natural sweetener like honey or maple syrup.
- Swap out the butter for a healthier oil, such as coconut oil or olive oil.
- Use low-fat milk or a non-dairy alternative, such as almond milk, to reduce the amount of saturated fat.
- Top the cake with a lighter frosting made from Greek yogurt, or simply garnish with fresh berries and a dusting of powdered sugar.
- Reduce the portion size and enjoy the cake as an occasional treat rather than an everyday indulgence.
By making these adjustments, you can create a more nutritious version of this lemon blueberry cake that still satisfies your sweet tooth.
Editor's Opinion on This Lemon Blueberry Cake Recipe
This lemon blueberry cake recipe is a delightful blend of tangy and sweet flavors. The use of fresh lemons and blueberries ensures a vibrant taste, while the lemon glaze adds an extra layer of citrusy goodness. The method of alternating the flour and milk mixture into the butter mixture helps achieve a tender crumb. Topping the cake with whipped cream provides a light and airy finish. Overall, this recipe is well-balanced and perfect for a refreshing dessert.
Enhance Your Lemon Blueberry Cake Recipe with These Unique Side Dishes:
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Appetizers and Main Dishes to Serve with Lemon Blueberry Cake
Why trust this Lemon Blueberry Cake Recipe:
This lemon blueberry cake recipe is a delightful blend of tangy lemon zest and sweet blueberries, creating a perfect balance of flavors. The cake is moist and fluffy, thanks to the careful combination of butter, sugar, and milk. The lemon glaze adds an extra burst of citrusy goodness, making each bite irresistible. Topped with light and airy whipped cream, this cake is sure to impress. Trust this recipe for its simple yet effective steps, ensuring a delicious outcome every time.
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