This layer Lemon Blueberry Cake is soft and moist with a delicate crumb. Packed full of blueberries and bursting with tangy lemon flavour. Paired with a cream cheese icing to round it all off.
Hi everyone, I know it’s been awhile and I’m sorry for the absence of new recipes but I had a stressful end of semester and I barely had time to eat or sleep let alone bake.
But I’m back with new recipes and I know you are going to love today’s lemon blueberry cake.
This cake is fresh, light and has everything you want for Summer (or if you’re like me and heading into Winter) a nice little pick me up for those rainy days.
I used fresh blueberries for this cake. You could use frozen blueberries but you will want to coat them really well in flour so the excess liquid doesn’t make the cake dense.
I also have not personally tried this cake with frozen blueberries so I can’t vouch for the results
Tips for the Perfect Lemon Blueberry Cake
- Beat the butter and sugars really well. You want this mixture to be light and fluffy.
- Beat the eggs really well. You want these to be airy and light. in colour.
- Do not over mix the flour or blueberries. This will result in a tough and dense crumb. Stir until just combined.
- Do not over bake. The cakes should have a few loose crumbs attached to a skewer inserted into the middle of each cake.
I used a cream cheese icing for the icing on this cake. Similar to that on my Red Velvet Cake and Banana Cake recipes. I love this icing and it pairs nicely with the tangy lemon. You could over course use any icing you wish.
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Lemon Blueberry Cake
Lemon Blueberry Cake;
- 1 Cup Butter, Softened (220g)
- 1 Cup Sugar (200g)
- 1/2 Cup Brown Sugar (100g)
- 3 Large Eggs
- 1 Tbsp. Vanilla Extract
- 1/2 Cup Lemon Juice (125ml)
- 2 Tbsp. Lemon Rind
- 3 and 1/2 Cups All Purpose Flour (435g)
- 1 Tbsp. Baking Powder
- 1 Cup Milk (250ml)
- 250 g Blueberries (1 and 3/4 cups)
- 1 Tbsp. All Purpose Flour
Cream Cheese Icing
- 1 Cup Cream Cheese (250g)
- 1/2 Cup Butter, Softened (110g)
- 2 and 1/2 – 3 Cups Icing Sugar (320-380g)
- 1 tsp Vanilla Extract
Lemon Blueberry Cake;
- Preheat the oven to 180°C (350°F) and grease and line two 24cm or 9" round spring form cake pans and set aside.
- In a large bowl and with a stand or hand mixer, cream the butter, sugar and brown sugar together until light and creamy.
- Add in the eggs and vanilla extract and beat together.
- In a separate bowl, mix the flour and baking powder together.
- Fold half of the dry ingredients into the wet ingredients and mix until all combined.
- Add in the lemon juice and lemon rind and mix together.
- Add in the remaining half of the dry ingredients and mix through. Add in the milk and mix until the mixture is just combined.
- Toss the fresh blueberries through the flour until all blueberries are coated. Add into the batter and lightly fold through. Do not over mix!
- Pour the batter into the two cake pans and place in the oven to bake for around 25-35 minutes.
- Baking time will vary depending on your oven. I checked mine after 30 minutes by inserting a skewer in the middle of the cake. Mine ended up taking 35 minutes but check at 20 minutes onwards to ensure you don't over bake.
- Allow the cake to cool for 10 minutes in the cake pans before removing from the pan and placing on a cooling rack to cool completely while you make the cream cheese icing.
Cream Cheese Icing;
- Beat the butter until smooth.
- Add in the cream cheese and beat together until smooth.
- Add in the vanilla extract and slowly add the icing sugar until all combined.
- If your cakes have domed, take a large, serrated knife and level the cakes.
- Using 1/3-1/2 of the icing, fill the cake. You can pipe this or spread this.
- Then cover the top half of the cake and decorate with the remaining icing. You can cover the sides, pipe like I have or however you like.