Introduction
The Lemon Blueberry Cake is a delightful dessert that combines the refreshing zest of lemon with the sweetness of blueberries. This cake is not only beautiful to look at but also incredibly delicious. Perfect for any occasion, whether it be a birthday celebration or a casual afternoon tea, this cake will surely impress your guests with its vibrant flavors and moist texture.
Detailed Ingredients with measures
– All-purpose flour: 2 cups
– Granulated sugar: 1 cup
– Baking powder: 1 tablespoon
– Baking soda: 1 teaspoon
– Salt: 1/2 teaspoon
– Unsalted butter (softened): 1/2 cup
– Eggs: 2 large
– Buttermilk: 1 cup
– Lemon juice: 1/4 cup
– Lemon zest: 1 tablespoon
– Fresh blueberries: 1 cup
Prep Time
The prep time for this Lemon Blueberry Cake is approximately 20 minutes. During this time, you will gather all your ingredients and prepare the batter for baking.
Cook Time, Total Time, Yield
The cake requires about 30 to 35 minutes of cook time in the oven. In total, including prep time, the overall time to make this delightful treat is around 50 to 55 minutes. This recipe yields a luscious cake that serves 8 to 10 people, making it perfect for sharing with friends and family.
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Prepare your cake pans by greasing and lining them with parchment paper.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat together the unsalted butter and granulated sugar using an electric mixer until the mixture is light and fluffy.
Step 4: Incorporate Eggs
Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix until the batter is smooth.
Step 5: Add Lemon Zest and Juice
Stir in the freshly grated lemon zest and lemon juice to the batter, mixing until well combined.
Step 6: Alternate Adding Dry Ingredients and Buttermilk
Gradually add the dry ingredient mixture to the wet ingredients, alternating with buttermilk. Start and end with the dry ingredients, mixing until just combined.
Step 7: Fold in Blueberries
Gently fold the fresh blueberries into the batter, taking care not to break them.
Step 8: Pour Batter into Pans
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula for an even surface.
Step 9: Bake the Cakes
Place the pans in the preheated oven and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 10: Cool the Cakes
Once baked, allow the cakes to cool in the pans for 10 minutes. Then turn them out onto a wire rack to cool completely.
Step 11: Prepare the Frosting
While the cakes are cooling, prepare your favorite frosting. A lemon cream cheese frosting pairs wonderfully with the cake.
Step 12: Assemble the Cake
Once the cakes are completely cool, place one layer on a serving platter. Spread an even layer of frosting on top, then place the second layer on top and frost the top and sides of the cake.
Step 13: Garnish and Serve
Garnish the cake with additional blueberries and lemon slices if desired. Slice and serve to enjoy!
Notes
Note 1: Choosing Blueberries
Opt for fresh blueberries for the best flavor and texture. If using frozen blueberries, do not thaw them before adding to the batter.
Note 2: Storing the Cake
Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Note 3: Make it Ahead
The cake layers can be made in advance and frozen. Wrap them tightly in plastic wrap and aluminum foil for up to 2 months. Thaw before frosting.
Note 4: Alternate Frosting Options
Feel free to experiment with different frosting flavors, such as vanilla or whipped cream, to suit your taste.
Note 5: Adjusting Sweetness
Customize the sweetness of your frosting by adjusting the amount of powdered sugar based on your preference.
