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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.

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)

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

Find it online: https://chocolatecoveredamy.com/blueberry-lemon-cake/