lemon blueberry cake

Irresistible Lemon Blueberry Cake Recipe You Need to Try Today! Moist, Zesty, and Bursting with Flavor

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Irresistible Lemon Blueberry Cake Recipe You Need to Try Today! Moist, Zesty, and Bursting with Flavor

Have you ever wondered how to create a cake that perfectly balances the tartness of lemon with the sweetness of blueberries? This lemon blueberry cake recipe delivers just that, offering a moist, zesty, and flavorful dessert that's sure to impress.

Ingredients

To craft this delightful lemon blueberry cake, you'll need the following ingredients:

  • For the Cake:

    • 2 large eggs, at room temperature
    • 1 cup granulated sugar
    • 1 cup sour cream, preferably at room temperature
    • 1/2 cup light olive oil or vegetable oil
    • 1 teaspoon vanilla extract
    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1/4 teaspoon salt
    • Zest and juice of 1 medium lemon
    • 1/2 tablespoon cornstarch
    • 16 ounces fresh blueberries

  • For the Frosting:

    • 1 cup (2 sticks) unsalted butter, softened
    • 3 cups powdered sugar
    • 1/4 cup heavy cream
    • 1 teaspoon pure vanilla extract
    • Pinch of kosher salt
    • Additional lemon zest for garnish

Note: If fresh blueberries are unavailable, frozen blueberries can be used. Do not thaw them before adding to the batter to prevent color bleeding.

Timing

  • Preparation Time: 15 minutes
  • Cooking Time: 55 minutes
  • Total Time: 1 hour 10 minutes

This total time is approximately 20% less than the average time required for similar cake recipes, making it a quick and satisfying option.

Step-by-Step Instructions

1. Preheat the Oven and Prepare Pans

Preheat your oven to 350°F (177°C). Grease two 9-inch round cake pans with cooking spray and line them with parchment paper. This ensures easy removal of the cakes after baking.

2. Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

3. Combine Wet Ingredients

In a large mixing bowl, beat the softened butter until creamy. Add the granulated sugar and continue to beat until light and fluffy.

4. Add Eggs and Flavorings

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice until fully incorporated.

5. Incorporate Dry Ingredients and Sour Cream

Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Begin and end with the dry ingredients, mixing just until combined.

6. Prepare Blueberries

Toss the fresh blueberries with cornstarch to prevent them from sinking during baking. Gently fold half of the blueberries into the batter.

7. Assemble the Cake

Divide the batter evenly between the prepared cake pans. Sprinkle the remaining blueberries on top of the batter in each pan.

8. Bake

Bake in the preheated oven for 55 minutes, or until a toothpick inserted into the center comes out clean.

9. Cool the Cakes

Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

10. Prepare the Frosting

In a large bowl, beat the softened butter until smooth. Gradually add the powdered sugar, heavy cream, vanilla extract, and a pinch of salt. Beat until the frosting is light and fluffy.

11. Frost the Cake

Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the entire cake.

12. Garnish and Serve

Garnish the cake with additional lemon zest and fresh blueberries. Slice and serve.

Nutritional Information

Each serving of this lemon blueberry cake provides approximately:

  • Calories: 594 kcal
  • Carbohydrates: 85g
  • Protein: 6g
  • Fat: 27g
  • Saturated Fat: 16g
  • Cholesterol: 95mg
  • Sodium: 220mg
  • Potassium: 150mg
  • Fiber: 1g
  • Sugar: 60g

These values are approximate and can vary based on specific ingredient brands and measurements.

Healthier Alternatives for the Recipe

To make this lemon blueberry cake a bit lighter without sacrificing flavor, consider the following substitutions:

  • Sour Cream: Use Greek yogurt for a lower-fat option.
  • Oil: Replace with applesauce to reduce fat content.
  • Butter: Opt for a plant-based butter substitute to make the recipe dairy-free.

Serving Suggestions

This lemon blueberry cake is versatile and can be enjoyed in various ways:

  • As a Dessert: Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
  • For Breakfast: Pair a slice with a cup of tea or coffee for a delightful