Blueberry Cake Lemon Frosting: A Deliciously Easy Recipe

There’s nothing quite like the smell of freshly baked blueberry cake wafting through your home. With its tender crumb and bursts of juicy blueberries, this delightful cake is lovingly embraced by lemon frosting that adds a zesty twist. It’s perfect for impressive gatherings or cozy family events, making it a go-to recipe that everyone will adore. Let’s bring this vibrant dessert into your kitchen!

Why Make This Recipe

• It’s incredibly simple, making it accessible for bakers of all skill levels.
• The vibrant combination of blueberries and lemon offers a refreshing flavor profile that’s perfect for any occasion.
• A crowd-pleaser, this cake is sure to impress guests, bringing nostalgic warmth to your gatherings.

Simple Way to Prepare Blueberry Cake with Lemon Frosting

Creating this luscious blueberry cake with tangy lemon frosting is not only easy, but it’s also deeply satisfying. It all begins with the right materials and a clear plan. Here’s a step-by-step guide to help you bake a cake that will become a cherished memory for years to come.

Ingredients

To get started with our blueberry cake and lemon frosting, gather the following ingredients:

• For the Blueberry Cake:
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 3/4 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 2 cups fresh blueberries, rinsed and patted dry
• 2 tablespoons all-purpose flour (for tossing with blueberries)
• For the Lemon Frosting:
• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup heavy cream
• 1/4 cup lemon juice, freshly squeezed
• 1 tablespoon lemon zest
• 1/4 teaspoon salt

Directions

Now that you have your ingredients collected, it’s time to bake! Follow these detailed steps to create your blueberry cake with lemon frosting:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to ensure easy cake removal later.
2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step combines your dry ingredients and creates a light structure in your cake.
3. In a separate large bowl, cream together the softened butter and granulated sugar until the mixture is fluffy and pale, which may take around 3-5 minutes.
4. Incorporate the eggs one at a time, ensuring each is well blended before adding the next. Then stir in the vanilla extract to enhance the flavor.
5. Gradually mix the dry ingredients from the first bowl into the wet ingredients from the second bowl, alternating with the buttermilk. Start and finish with the dry ingredients, and mix just until the batter is combined to keep your cake tender.
6. In a small bowl, toss the fresh blueberries with the reserved 2 tablespoons of flour. This light coating helps the blueberries suspend evenly in the batter without sinking.
7. Gently fold the floured blueberries into the cake batter, taking care not to overmix.
8. Pour the cake batter into the prepared baking pan and spread it out evenly.
9. Bake in the preheated oven for about 30-35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
10. Once baked, let the cake cool in the pan for 10-15 minutes before carefully inverting it onto a wire rack to cool completely.
11. While the cake is cooling, prepare the lemon frosting. In a large bowl, cream the softened butter until it reaches a smooth and creamy consistency.
12. Gradually add the powdered sugar to the butter while beating on low speed until well combined.
13. Mix in the heavy cream, fresh lemon juice, lemon zest, and salt, beating on medium speed until the frosting takes on a light and fluffy texture.
14. If your frosting appears too thick, simply add a bit more heavy cream until it reaches your desired consistency. Conversely, add more powdered sugar if it’s too thin.
15. Once the cake is completely cool, frost it generously with the lemon frosting.
16. For a finishing touch, garnish your cake with fresh blueberries, lemon slices, or some lemon zest for extra flare.
17. Finally, slice the cake into squares and serve to delighted family and friends.

Storing Leftover Blueberry Cake with Lemon Frosting

To enjoy your blueberry cake well beyond just one delightful occasion, here’s how to best store it:

• Refrigerate: Keep leftovers in an airtight container for up to 3-4 days at 40°F (4°C). This helps retain moisture and flavor.
• Freeze: For longer storage, you can freeze slices of the cake for up to 2 months. Wrap each slice in plastic wrap, then aluminum foil to prevent freezer burn. Allow it to thaw at room temperature when ready to enjoy.

Best Ways to Serve Blueberry Cake with Lemon Frosting

When it comes to serving this cake, the possibilities are pleasantly endless. Here are some ideas to elevate your presentation:

• Classic Serving: Serve slices with a dollop of whipped cream on the side for an indulgent treat.
• Fruit Topping: Enhance each slice with more fresh blueberries or seasonal fruits that harmonize with the cake’s flavor.
• Coffee Companion: For a relaxing afternoon, pair a slice with a cup of freshly brewed coffee or tea.
• Picnic Perfect: Cut the cake into smaller squares for a portable treat that can be enjoyed outside on a sunny day.
• Special Occasion: Decorate with edible flowers or a light dusting of powdered sugar for an eye-catching centerpiece.

Tips to Make Blueberry Cake with Lemon Frosting

Successful baking is often rooted in a few handy tips. Here are some useful insights to elevate your baking game:

• Fresh Ingredients: Always use fresh blueberries and real lemon juice for the best flavor profile; frozen fruit may alter the texture.
• Don’t Overmix: Folding the blueberries gently into the batter helps them retain their shape and prevents deflating air bubbles for a lighter cake.
• Room Temperature Ingredients: Allow butter and eggs to come to room temperature for smooth blending, which results in a better cake structure.
• Test for Doneness: When baking, start checking for doneness a few minutes before the timer goes off to avoid overcooking.

Variations or Substitutions

Feel like mixing things up? Here are a couple of delightful variations or substitutions you might consider:

• Berry Blend: If blueberries aren’t your favorite, try using raspberries or blackberries for a vibrant twist that keeps the zest of the original recipe.
• Whole Wheat Version: For a healthier alternative, swap half of the all-purpose flour for whole wheat flour. This not only adds flavor but also boosts the nutritional profile.

Frequently Asked Questions

Q: Can I make this ahead?

A: Absolutely! You can bake the cake a day in advance and store it in the fridge, frosting it right before serving.

Q: Can I use frozen blueberries instead of fresh?

A: Yes! Just be sure to thaw and drain excess moisture before adding them to the batter.

Q: How do I make it spicier?

A: For a hint of spice, consider adding a teaspoon of cinnamon or nutmeg to the dry ingredient mixture for warm undertones.

Q: How do I keep the cake moist?

• Store it properly in an airtight container.
• Include the lemon frosting, which adds moisture.

Q: Can I use coconut oil instead of butter?

A: While it’s possible, it will impart a coconut flavor. It’s best to stick to unsalted butter for a classic taste.

In conclusion, this blueberry cake with lemon frosting is more than just a dessert; it’s a celebration of flavor, a fusion of sweetness and zest that brings joy with every bite. Whether you save it for special occasions or whip it up for a cozy night in, your taste buds will be eternally grateful. So, roll up your sleeves, gather your ingredients, and dive into the delightful process of baking this unforgettable treat.

Blueberry Cake with Lemon Frosting

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• Author: admin
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

A delightful blueberry cake with a zesty lemon frosting, perfect for gatherings.

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Ingredients

Scale 1x2x3x

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 3/4 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 2 cups fresh blueberries, rinsed and patted dry
• 2 tablespoons all-purpose flour (for tossing with blueberries)
• 1 cup (2 sticks) unsalted butter, softened (for frosting)
• 4 cups powdered sugar
• 1/4 cup heavy cream
• 1/4 cup lemon juice, freshly squeezed
• 1 tablespoon lemon zest
• 1/4 teaspoon salt (for frosting)

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream together the butter and sugar until fluffy (about 3-5 minutes).
4. Add eggs one at a time, then stir in the vanilla extract.
5. Gradually mix the dry ingredients into the wet ingredients, alternating with buttermilk.
6. Toss blueberries with reserved flour, then gently fold them into the batter.
7. Pour batter into the prepared baking pan and spread evenly.
8. Bake for 30-35 minutes until a skewer comes out clean.
9. Cool in the pan for 10-15 minutes, then invert onto a wire rack.
10. For frosting, cream butter until smooth, then gradually add powdered sugar, followed by heavy cream, lemon juice, lemon zest, and salt, beating until fluffy.
11. Once the cake is cool, frost generously with lemon frosting.
12. Garnish the cake and serve.

Notes

Store leftovers in an airtight container in the fridge or freeze for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 400
• Sugar: 45g
• Sodium: 300mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 54g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 50mg

Keywords: cake, blueberry, lemon, dessert, baking