Blueberry Lemon Cake

Why You’ll Love This Recipe

• Moist and Flavorful: The combination of fresh blueberries and lemon creates a perfectly balanced, moist cake.
• Homemade Blueberry Jam: A delicious layer of homemade blueberry jam adds a burst of fruity sweetness that pairs beautifully with the cake.
• Cream Cheese Frosting: The blueberry lemon cream cheese frosting is light, fluffy, and packed with flavor.
• Beautifully Decorated: The cake is decorated with fresh blueberries and lemon slices, making it as stunning to look at as it is to eat.

Ingredients

For the Blueberry Jam:

• 18 oz (510 g) fresh blueberries
• ¾ cup (150 g) granulated white sugar
• 1 tablespoon (15 ml) fresh lemon juice

For the Blueberry Lemon Cake:

• 2 ¼ cups (281 g) all-purpose flour, spooned and leveled
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 10 tablespoons (140 g) unsalted butter, softened
• 1 ½ cups (300 g) granulated white sugar
• 3 large eggs, at room temperature
• 2 tablespoons (8 g) lemon zest
• 1 cup (240 ml) buttermilk, at room temperature
• 9 oz (255 g) fresh blueberries
• 1 tablespoon (8 g) all-purpose flour (for tossing the blueberries with)

For the Blueberry Lemon Frosting:

• ¾ cup (168 g) unsalted butter, softened
• 4 oz (113 g) cream cheese, softened
• ¼ cup (80 g) blueberry jam
• 3 ½ cups (455 g) powdered sugar
• 1 tablespoon (4 g) lemon zest

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Instructions

For the Blueberry Jam:

1. Add the blueberries to a blender and blend until pureed.
2. Add the blueberry puree, sugar, and lemon juice to a large pot.
3. Simmer over medium-low heat for 35-45 minutes, stirring occasionally, until the mixture thickens.
4. Once thick, remove the jam from the heat and allow it to cool completely.

For the Cake:

1. Preheat the oven to 350°F (175°C). Grease 3 6-inch cake pans or 2 8-inch cake pans and line the bottoms with parchment paper. Set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and sugar using an electric mixer on high speed until light and fluffy, about 3-4 minutes.
4. Add the eggs, one at a time, mixing well after each addition. Add the lemon zest and mix until smooth and pale.
5. Gradually alternate adding the dry ingredients and the buttermilk to the wet ingredients, mixing until just combined. Scrape the sides of the bowl as needed.
6. Toss the blueberries in a small bowl with 1 tablespoon of flour to coat them. This helps prevent the berries from sinking to the bottom of the cake.
7. Gently fold the blueberries into the batter with a rubber spatula.
8. Divide the batter evenly among the prepared cake pans.
9. Bake for 33-36 minutes for 6-inch pans or 28-32 minutes for 8-inch pans, or until a toothpick inserted into the center comes out clean.
10. Let the cakes cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.

For the Frosting:

1. In a large bowl, whip the softened butter on high speed with an electric mixer until pale and fluffy, about 5-10 minutes.
2. Add the cream cheese and mix on medium-high speed until fully combined, 1-2 minutes.
3. Add the blueberry jam and mix on medium speed until combined.
4. Gradually sift in the powdered sugar, mixing on low speed, then medium-low speed until fully incorporated.
5. Add the lemon zest and mix on high speed until the frosting is light and fluffy, about 1-2 minutes.

Assembling the Cake:

1. Place a dollop of frosting in the center of your cake turntable and place the first cake layer over it.
2. Spread a thin layer of frosting on top of the cake layer, smoothing it out with an offset spatula.
3. Pipe a border of frosting around the edges of the cake layer. Fill the border with about ¼ cup of blueberry jam.
4. Place the next cake layer on top and repeat the frosting and jam process.
5. For the final layer, place the last cake layer on top and apply a crumb coat by spreading small dollops of frosting on the outsides and top of the cake. Smooth with an offset spatula.
6. Chill the cake in the fridge for 30 minutes to set the crumb coat.
7. Apply the final coat of frosting, smoothing it out with a cake scraper. Chill for an additional 20-30 minutes if needed to firm up the frosting.

Decorating the Cake:

1. Decorate the top of the cake with fresh blueberries and lemon slices for a beautiful finish.
2. Serve the cake and enjoy!

Servings and Timing

• Prep Time: 1 hour 20 minutes
• Cook Time: 35 minutes
• Decorating Time: 1 hour 30 minutes
• Total Time: 3 hours 25 minutes
• Servings: 10 slices

Variations

• Lavender Twist: Add 1 tablespoon of dry, ground lavender or 2 teaspoons of lavender extract to the cake batter when adding the eggs and lemon zest for a floral note.
• Lemon Poppy Seed Cake: Add 1-2 tablespoons of poppy seeds to the batter for added texture and flavor.

Storage/Reheating

• Storage: Store leftover cake in an airtight container in the fridge for up to 4 days.
• Freezing: Freeze the assembled cake (before frosting) for up to 3 months. Thaw overnight in the fridge before frosting and serving.

FAQs

1. Can I use frozen blueberries?

Yes, you can use frozen blueberries, but be sure to thaw and drain them before using them in the batter to prevent excess moisture.

2. Can I make this cake ahead of time?

Yes, you can bake the cakes ahead of time and store them in the fridge or freeze them. Frost the cake right before serving.

3. Can I use a different type of frosting?

Yes, you can substitute the cream cheese frosting with a buttercream or whipped cream frosting, depending on your preference.

4. How can I make this cake more lemony?

For a stronger lemon flavor, increase the amount of lemon zest or add a few tablespoons of fresh lemon juice to the frosting.

5. Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that the baking powder is gluten-free as well.

Conclusion

This Blueberry Lemon Cake is a delightful dessert that combines sweet blueberries and zesty lemon in a beautifully moist cake, topped with a rich, creamy blueberry lemon cream cheese frosting. Whether you’re making it for a special occasion or a casual gathering, this cake is sure to impress with both its flavor and its stunning appearance.

Blueberry Lemon Cake

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Blueberry Lemon Cake is a moist, flavorful dessert combining sweet blueberries and zesty lemon, topped with a creamy blueberry lemon cream cheese frosting. A delightful and impressive cake for any occasion.

• Author: Amy
• Prep Time: 1 hour 20 minutes
• Cook Time: 35 minutes
• Total Time: 3 hours 25 minutes
• Yield: 10 slices
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

18 oz (510 g) fresh blueberries (for jam)

¾ cup (150 g) granulated white sugar (for jam)

1 tablespoon (15 ml) fresh lemon juice (for jam)

2 ¼ cups (281 g) all-purpose flour (for cake)

1 ½ teaspoons baking powder (for cake)

¼ teaspoon baking soda (for cake)

½ teaspoon salt (for cake)

10 tablespoons (140 g) unsalted butter, softened (for cake)

1 ½ cups (300 g) granulated white sugar (for cake)

3 large eggs, at room temperature (for cake)

2 tablespoons (8 g) lemon zest (for cake)

1 cup (240 ml) buttermilk, at room temperature (for cake)

9 oz (255 g) fresh blueberries (for cake)

1 tablespoon (8 g) all-purpose flour (for tossing blueberries)

¾ cup (168 g) unsalted butter, softened (for frosting)

4 oz (113 g) cream cheese, softened (for frosting)

¼ cup (80 g) blueberry jam (for frosting)

3 ½ cups (455 g) powdered sugar (for frosting)

1 tablespoon (4 g) lemon zest (for frosting)

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Instructions

1. For the Blueberry Jam: Add the blueberries to a blender and blend until pureed. Add the blueberry puree, sugar, and lemon juice to a large pot. Simmer over medium-low heat for 35-45 minutes, stirring occasionally, until the mixture thickens. Once thick, remove from heat and cool completely.
2. For the Cake: Preheat the oven to 350°F (175°C). Grease 3 6-inch cake pans or 2 8-inch cake pans, lining the bottoms with parchment paper. Set aside. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, and mix well. Add lemon zest and mix until smooth. Gradually add dry ingredients alternating with buttermilk. Gently fold in blueberries that have been tossed in flour.
3. Pour the batter into the prepared pans and bake for 33-36 minutes for 6-inch pans, or 28-32 minutes for 8-inch pans, or until a toothpick comes out clean. Let the cakes cool completely in the pans.
4. For the Frosting: In a large bowl, whip the softened butter until pale and fluffy. Add cream cheese and mix until fully combined. Add blueberry jam and mix well. Gradually sift in powdered sugar, mixing until fully incorporated. Add lemon zest and mix until fluffy.
5. Assemble the Cake: Place the first layer on a turntable, spread frosting, pipe a border, and fill with ¼ cup of blueberry jam. Add the second cake layer and repeat. For the top layer, apply a crumb coat and chill the cake for 30 minutes. After chilling, apply the final coat of frosting and chill for 20-30 minutes.
6. Decorate with fresh blueberries and lemon slices. Serve and enjoy!

Notes

Frozen blueberries can be used, but make sure to thaw and drain them well.

To make it gluten-free, substitute with a gluten-free flour blend and ensure the baking powder is gluten-free.

Add a tablespoon of dry lavender or lavender extract for a floral twist.

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 42g
• Sodium: 210mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 60mg