Lemon Blueberry Cake with Lemon Buttercream
Whether it’s a birthday celebration, a springtime get-together, or just a sweet treat to go with your afternoon tea, this Lemon Blueberry Cake with Lemon Buttercream is the ideal dessert. The cake is moist, light, and bursting with the flavors of lemon and fresh blueberries. The tart lemon buttercream balances the sweetness of the cake to perfection. Every mouthful of the cake is pleasant due to the luscious surprise of the fresh berries that burst throughout it.
Ingredients:
For the Lemon Blueberry Cake:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 1/4 cups granulated sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
Zest of 2 lemons
1/2 cup sour cream, at room temperature
1/2 cup milk (whole or 2%)
1 1/2 cups fresh blueberries (or frozen, thawed and drained)
1 tablespoon all-purpose flour (for tossing with the blueberries)
For the Lemon Buttercream:
1 cup unsalted butter, softened
4 cups powdered sugar, sifted
2 tablespoons lemon juice (freshly squeezed)
Zest of 1 lemon
1/2 teaspoon vanilla extract
Pinch of salt
2-3 tablespoons heavy cream (or milk), as needed for consistency
For Garnish (optional):
Fresh blueberries
Lemon zest or lemon slices
Edible flowers (optional)
Instruction
Prepare the Cake Pans
Preheat the oven:
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or non-stick spray and line the bottoms with parchment paper. This ensures easy removal of the cakes once baked.
Prepare the blueberries:
In a small bowl, toss the fresh blueberries with 1 tablespoon of flour. This will help prevent the blueberries from sinking to the bottom of the cake during baking.
Make the Lemon Blueberry Cake
Mix the dry ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Cream the butter and sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed for about 3-5 minutes until the mixture is light and fluffy.
Add the eggs:
Add the eggs one at a time, beating well after each addition. Be sure the eggs are fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
Add the lemon zest and vanilla:
Stir in the lemon zest and vanilla extract, mixing until combined.
Alternate adding the dry ingredients and wet ingredients:
With the mixer on low speed, alternate adding the dry ingredients and the wet ingredients (milk and sour cream). Start and end with the dry ingredients. Mix each addition until just combined. Do not overmix, as this can result in a dense cake.
Fold in the blueberries:
Gently fold the flour-coated blueberries into the batter using a spatula. Be careful not to overmix, as this could cause the berries to break apart and turn the batter purple.
Pour the batter into the prepared pans:
Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula.
Bake the cake:
Place the cake pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs. The tops should be golden brown, and the cakes should spring back when lightly touched.
Cool the cakes:
Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, turn the cakes out onto a cooling rack to cool completely before frosting.
Make the Lemon Buttercream
Beat the butter:
In a large bowl, beat the softened butter with an electric mixer on medium speed for about 2 minutes until smooth and creamy.
Add the powdered sugar:
Gradually add the sifted powdered sugar, one cup at a time, beating on low speed initially to avoid a sugar cloud. Once all the sugar has been added, increase the speed to medium and beat for another 3-5 minutes, until the buttercream is fluffy and smooth.
Add the lemon juice and zest:
Stir in the lemon juice, lemon zest, vanilla extract, and a pinch of salt. Beat again until the mixture is smooth and fluffy. If the buttercream is too thick, add 1 tablespoon of heavy cream (or milk) at a time until you reach your desired consistency. If it’s too thin, add more powdered sugar, a little at a time, until it thickens.
Taste and adjust:
Taste the buttercream and adjust the lemon flavor if desired by adding more zest or juice. If you want a tangier flavor, add more lemon juice; if you want it sweeter, add a little more powdered sugar.
Assemble the Cake
Level the cakes (optional):
Once the cakes are completely cool, you can level the tops of the cakes with a serrated knife if they have domed during baking. This will ensure an even layer of frosting.
Frost the first layer:
Place one of the cooled cakes on a cake stand or serving platter. Use an offset spatula to spread a generous amount of lemon buttercream over the top of the cake. Smooth it out into an even layer.
Place the second layer:
Place the second cake on top of the frosted first layer. Gently press down to secure it.
Frost the top and sides:
Spread a thin crumb coat of buttercream over the entire cake to seal in any crumbs. Chill the cake in the fridge for about 15-20 minutes to firm up the crumb coat. Then, apply a final, thicker layer of buttercream, smoothing it out with the spatula for a clean finish.
Decorate the cake:
Garnish the cake with fresh blueberries, extra lemon zest, and even lemon slices if desired. You can also pipe some decorative rosettes or other designs around the top edges of the cake using the remaining buttercream.
Serve and Enjoy
Cut and serve:
Once your cake is decorated, slice it into generous portions. The cake is best enjoyed the same day, but can be stored in an airtight container at room temperature for 1-2 days or in the fridge for up to 3 days.
Optional serving suggestions:
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Notes:
Blueberries:
While fresh blueberries are ideal for this cake, you can use frozen blueberries if fresh ones are not available. Just make sure to thaw and drain them before using, and toss them in flour to prevent them from bleeding into the batter.
Sour Cream Substitute:
If you don’t have sour cream on hand, you can substitute it with plain Greek yogurt or buttermilk for similar texture and moisture.
Buttercream Consistency:
If you want a fluffier buttercream, you can add more heavy cream or milk. If you prefer a firmer consistency, use less liquid.
Make Ahead:
You can bake the cakes a day ahead and store them in an airtight container until you’re ready to assemble and frost. Buttercream can also be made in advance and stored in the refrigerator for up to a week.
Variations:
Lemon Curd:
For an extra burst of lemon flavor, you can add a layer of lemon curd between the cake layers before frosting.
Different Berries:
If you prefer, you can swap the blueberries for raspberries, blackberries, or a mix of berries to create a different flavor profile.
Vegan Version:
Use a dairy-free butter substitute, vegan sour cream (or non-dairy yogurt), and plant-based milk to make the cake dairy-free. For the buttercream, use a vegan butter substitute and non-dairy milk.
The flavor and appearance of this Lemon Blueberry Cake with Lemon Buttercream are stunning. It’s a popular favorite for any occasion because it strikes the ideal balance between sweet, tart, and refreshing. Have fun!