Lemon Blueberry Cake: A Cozy Delight
Ah, there’s something truly magical about the combination of zesty lemons and sweet blueberries that fills the air with a comforting aroma. Each bite of Lemon Blueberry Cake transports me back to sunlit afternoons in my grandmother’s kitchen, where she would bake her famous cakes, filling our hearts and bellies with love. This recipe is not just a cake; it’s a celebration of warm memories and bright flavors, perfect for those cozy gatherings or simple moments when you need a sweet treat.
Imagine serving this lovely cake at your next summer picnic or Sunday brunch, where the luscious cream cheese frosting complements the moist, tender crumb. It’s a lovely way to honor the season and a delightful twist that will make your taste buds dance! This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and easy to whip up: Perfect for busy weeknights or last-minute gatherings.
- Family-friendly flavors: The combination of zesty lemon and juicy blueberries is a crowd-pleaser!
- A delightful dessert for any occasion: Whether it’s a birthday celebration or an afternoon tea, this cake shines.
- Moist and tender texture: Each slice offers a beautiful balance between butteriness and juiciness.
- Beautiful presentation: Top it off with cream cheese frosting for an irresistible, Instagram-worthy look.
Ingredients You’ll Need for Lemon Blueberry Cake
Gather these simple ingredients:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- Zest of 1 lemon
- 1 cup fresh blueberries
- Cream cheese frosting (for topping)
How to Make Lemon Blueberry Cake
Let’s make it together:
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Preheat your oven to 350°F (175°C). Grease a round cake pan, lining it with parchment paper for easy removal if you’d like.
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In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt until combined, setting it aside for later.
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In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy, the texture should be airy and inviting.
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Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract and fresh lemon zest for that bright, zesty aroma.
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Alternate adding the dry ingredients and buttermilk to the butter mixture. Mix until just combined — remember, overmixing can lead to a denser cake!
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Gently fold in the fresh blueberries, taking care not to break them. Those lovely little jewels of sweetness deserve to remain whole!
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Pour the batter into the prepared pan and smooth the top.
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Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell heavenly by now!
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Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
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Once cooled, frost generously with cream cheese frosting. Slice, serve, and enjoy the delightful flavors of this Lemon Blueberry Cake!
Fun Ways to Customize It
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Add a raspberry twist: Swap half of the blueberries for fresh raspberries for that extra tangy zing.
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Lemon glaze drizzle: Instead of cream cheese frosting, whisk together powdered sugar with fresh lemon juice for a light glaze that adds a refreshing brightness.
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Coconut flavor: Incorporate shredded coconut into the batter for a tropical flair that pairs beautifully with the lemon and blueberries.
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Nutty topping: Add chopped nuts like walnuts or pecans on top of the cream cheese frosting for an added crunch and flavor contrast.
Chef Emma’s Helpful Tips
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Make Ahead: You can bake the cake a day in advance. Just store it in an airtight container to keep it moist and fresh.
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Ingredient Swaps: If you don’t have buttermilk, you can make your own! Simply mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for about 5 minutes.
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Serving Tip: For clean slices, dip your knife in hot water and wipe it dry between cuts. This ensures beautifully presented slices every time!
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Storage Suggestions: Store leftover cake in the refrigerator in an airtight container for up to 4 days. The flavors will continue to develop, making each bite better!
Nutrition Information per Serving
- Serving Size: 1 slice (1/12 of the cake)
- Calories: 300
- Carbohydrates: 42g
- Sugar: 21g
- Fat: 12g
- Protein: 4g
- Sodium: 200mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! This cake actually tastes better the next day after the flavors meld together.
Can I use different ingredients?
Sure! Feel free to substitute buttermilk with yogurt or any dairy-free alternative you prefer.
How do I store leftovers?
Keep the cake in the fridge, covered with plastic wrap or foil, for about 4 days to maintain freshness.
How long does it last?
If stored properly, the cake will last for about 4-5 days, but I doubt it will stick around that long!
Wrapping It Up
This Lemon Blueberry Cake is not just about the flavors; it’s about creating cozy moments with loved ones. With the lightness of lemon and the sweetness of blueberries, it captures the essence of warmth and nostalgia. I hope this cake brings as much joy to your home as it does to mine!
Save this Lemon Blueberry Cake to your dessert board so it’s ready when you need a cozy treat!
Lemon Blueberry Cake
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 0.5 cups unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 unit Zest of 1 lemon
Mix-ins
- 1 cup fresh blueberries Gently fold into the batter.
- to taste serving Cream cheese frosting For topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a round cake pan, optionally lining it with parchment paper.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Mixing
- In a separate bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and lemon zest.
- Alternate adding the dry ingredients and buttermilk to this mixture until just combined.
- Gently fold in the blueberries.
Baking
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Serving
- Once cooled, frost generously with cream cheese frosting, slice, serve, and enjoy.
