Lemon Blueberry Cake
Indulge in the delightful flavors of a Lemon Blueberry Cake that brings together the zesty brightness of lemons and the sweetness of blueberries. This cake is perfect for spring and summer gatherings, providing a refreshing treat that is sure to tantalize your taste buds. Whether for a birthday, picnic, or just a cozy afternoon, this cake is a slice of sunshine on your plate. Let’s dive into this delicious recipe!
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 cup buttermilk
- zest of 2 lemons
- ¼ cup fresh lemon juice
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ cups fresh blueberries
Servings and Cooking Time
This recipe yields 10 servings. Preparation time is about 20 minutes, while the cooking time is approximately 30-35 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 320 calories, 12g fat, 48g carbohydrates, 3g protein, and 20g sugar. This is based on one serving for one person.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Mix in the lemon zest, lemon juice, and vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
- Gently fold in the blueberries, being careful not to break them.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Alternative Ingredients
You can substitute all-purpose flour with almond flour for a gluten-free version. Additionally, Greek yogurt can replace buttermilk for a richer taste, and frozen blueberries can be used if fresh ones are unavailable.
Serving and Pairings
This Lemon Blueberry Cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. It also complements a light herbal tea or a refreshing lemonade.
Storage and Reheating
Store the cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. It can also be frozen for up to three months; just wrap it tightly in plastic wrap and foil before freezing.
Cooking Mistakes
- Overmixing the batter can lead to a dense cake.
- Not measuring ingredients accurately can affect the texture.
- Skipping the cooling time can cause the cake to break.
- Using cold eggs can prevent proper mixing.
- Not greasing the pans can lead to sticking.
- Overbaking will dry out the cake.
Helpful Tips
- Use room temperature ingredients for a smoother batter.
- Gently fold in blueberries to avoid mashing.
- Experiment with lemon zest for added flavor.
- Let the cake cool completely before frosting.
- Decorate with fresh blueberries and lemon slices for presentation.
FAQs
Can I use frozen blueberries?
Yes, frozen blueberries can be used in place of fresh ones. Just toss them in a little flour to prevent sinking to the bottom of the batter.
How can I make this cake vegan?
You can substitute eggs with flaxseed meal or applesauce, and use plant-based butter and milk alternatives.
What frosting pairs well with this cake?
A light lemon cream cheese frosting or whipped cream complements the flavors perfectly.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it covered in the refrigerator.
How do I know when the cake is done?
Insert a toothpick into the center; if it comes out clean or with a few crumbs, the cake is done.
Conclusion
This Lemon Blueberry Cake is a delightful treat that balances sweetness and tartness beautifully. Perfect for any occasion, it’s sure to impress your guests and leave them craving more. Enjoy baking and sharing this refreshing dessert!
Lemon Blueberry Cake
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter softened
- 3 large eggs
- 1 cup buttermilk
- zest of 2 lemons
- ¼ cup fresh lemon juice
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ cups fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Mix in the lemon zest, lemon juice, and vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
- Gently fold in the blueberries, being careful not to break them.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.