Lemon Blueberry Cake

Introduction

Lemon blueberry cake is a delightful dessert that perfectly blends the tangy flavor of lemon with the sweet, juicy taste of blueberries. This cake is moist, fluffy, and ideal for any occasion, from birthdays to afternoon tea. With its refreshing flavor and beautiful presentation, it’s sure to be a hit with family and friends.

Detailed Ingredients with measures

– All-purpose flour: 2 cups
– Granulated sugar: 1 ½ cups
– Baking powder: 2 ½ teaspoons
– Baking soda: ½ teaspoon
– Salt: ½ teaspoon
– Unsalted butter: ½ cup (softened)
– Eggs: 3 large
– Sour cream: 1 cup
– Fresh lemon juice: ¼ cup
– Lemon zest: 2 tablespoons
– Vanilla extract: 1 teaspoon
– Fresh blueberries: 1 ½ cups

Prep Time

The preparation time for this lemon blueberry cake is approximately 20 minutes. This allows you to gather your ingredients, mix them together, and prepare your baking pans.

Cook Time, Total Time, Yield

The cake takes about 30-35 minutes to bake. In total, you can expect the entire process, including prep and cooking, to take around 1 hour. This recipe yields one delicious lemon blueberry cake, which serves about 10 people, making it perfect for gatherings or just a sweet treat at home.

Detailed Directions and Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Prepare two 8-inch round cake pans by greasing and lining them with parchment paper.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside for later use.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy. This process should take about 3-5 minutes.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Then, incorporate the vanilla extract into the batter.

Step 5: Combine Dry Ingredients and Buttermilk

Gradually add the dry ingredient mixture to the creamed butter and sugar, alternating with buttermilk. Begin and end with the dry ingredients, mixing until just combined.

Step 6: Fold in Blueberries

Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter without breaking them.

Step 7: Pour Batter into Pans

Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.

Step 8: Bake the Cakes

Place the cake pans in the preheated oven and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Step 9: Cool the Cakes

Once baked, remove the cakes from the oven and allow them to cool for about 10 minutes in the pans. Then, transfer them to wire racks to cool completely.

Step 10: Prepare the Frosting

In a large bowl, beat together cream cheese, softened butter, and vanilla extract. Gradually add in powdered sugar until the frosting reaches your desired consistency.

Step 11: Assemble the Cake

Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top before adding the second cake layer.

Step 12: Frost the Cake

Use the remaining frosting to frost the top and sides of the cake. Decorate as desired, possibly with extra blueberries on top.

Notes

Note 1: Blueberries

Ensure blueberries are fresh or thoroughly thawed if using frozen, and gently pat them dry to prevent excess moisture in the batter.

Note 2: Buttermilk Substitute

If you don’t have buttermilk, you can substitute it with a mixture of milk and vinegar or lemon juice (1 cup milk + 1 tbsp vinegar or lemon juice).

Note 3: Storage

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Note 4: Freezing the Cake

This cake can also be frozen. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator before serving.

Cook techniques

Room Temperature Ingredients

Using room temperature ingredients is essential for achieving a smooth batter. This allows for better mixing and a more even distribution of ingredients, resulting in a light and fluffy cake.

Proper Mixing Methods

Mix the wet and dry ingredients separately before combining them to ensure even distribution. Be careful not to overmix once the wet and dry ingredients are combined, as this can lead to a denser cake.

Baking Time and Temperature

Baking at the correct temperature is crucial. Make sure to preheat your oven and monitor the baking time closely to avoid overbaking or underbaking the cake.

Cake Cooling

Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps prevent the cake from breaking apart and ensures it cools evenly.

Frosting Application

Make sure the cake is completely cooled before applying frosting to avoid melting. Use an offset spatula for smooth and even application of frosting.

FAQ

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Just make sure to rinse and dry them to remove excess moisture before adding them to the batter.

How do I store leftover cake?

Store leftover cake in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.

Can I make this cake gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free flour blend to make this cake gluten-free.

What can I do if my cake sinks in the middle?

A sinking cake can be caused by underbaking or too much liquid in the batter. Ensure you accurately measure all ingredients and check for doneness by inserting a toothpick.

Can I add lemon zest to enhance the flavor?

Yes, adding lemon zest can enhance the flavor of the cake, giving it a more vibrant lemony taste.

Conclusion

The Lemon Blueberry Cake is a delightful dessert that perfectly combines the tartness of lemon with the sweetness of blueberries. This cake not only offers a burst of flavor but also provides a refreshing option for various occasions. Its moist texture and zesty notes make it a favorite among dessert lovers, ensuring a satisfying experience with every bite.

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