Lemon Blueberry cake with cream cheese frosting
I love a good a tangy fresh cake and this cake is exactly that! Its light and fluffy with the tang from lemons and blueberry. It is like sunshine in a cake form. The added bonus this super fluffy cream cheese frosting that makes every bite of the cake more delectable than the first. The perfect combination this cake isn’t too overwhelming or heavy so you’ll always want more than one slice. It is also a very straight-forward cake to make. I made this cake with my niece as mini bundt cakes and she had a blast. This cake is an explosion of fresh flavors in your mouth and so perfect for spring and summer.
Happy Baking!
Servings: 11-14 servings
Prep Time: 50 mins
Cooking Time: 50 mins
Cooling Time: 3-4 hours
Total Time: 5-6 hours
Ingredients:
Lemon blueberry cake:
2 sticks/228g, butter softened
1 cup/240ml buttermilk, room temperature
1 3/4/340g finely granulated sugar
1.5 tsp lemon zest
1/2 cup/105g Lemon juice
2/12/352g cup flour
2 tsp baking powder
2 tsp soda
1/2 tsp salt
4 eggs, room temperature
2 cup blueberries - I used half fresh, half frozen
Cream cheese frosting:
1 sticks/114g of butter, softened
5 oz cream cheese softened, room temperature
2-3 cups powdered sugar
3 tbsp heavy cream
0.5 tsp lemon extract
2 tbsp lemon juice
1 tsp lemon zest
0.5 tsp vanilla essence
Simple sugar syrup:
1.5 cups water
1/2 cup sugar
1/4 cup lemon juice
To Layer:
White chocolate pieces/shavings
Blueberries
Directions:
Cake:
Preheat the oven to 350 F. Sift all the dry ingredients - flour, baking soda, baking powder and salt and keep aside. Prepare a pan by greasing it and placing a parchment paper if needed.
In a mixer add the butter. Start beating on low and add the sugar. Cream on low- medium speed for 4-6 mins. Add the lemon zest and mix. It should be light and fluffy. If not, cream it for another 2-3 mins.
Add the egg one at a time, beating it in and scraping in between. Mix till it is well combined.
Reduce the speed of the mixer to slow. Add 1/3rd of the dry ingredients and mix.
Add the lemon juice and mix. Scrape the edges of the bowl.
Add another 1/3rd of the dry ingredients (save 1/4 cup) and mix.
Add the buttermilk and mix. Scrape the edges of the bowl.
Add the rest of the dry ingredients and mix it together. Make sure there are no lumps . Do not overmix.
Mix the 1/4th reserved cup of flour with the blueberries. Add them in and mix. IF you want a yellowish cake, just fold it in till no lumps. IF you want a blue cake with the blueberries mixed in mix it together till the blueberries break in the batter.
Pour in the prepared pan and bake. Bake at 350F for 30 mins and then 335 F for 15-20 mins. Cover with a foil midway if your oven gets too warm.
Bake till it’s baked through. Put a toothpick through the centre of the cake and make sure it comes out clean.
Simple sugar syrup:
Prepare the simple syrup by melting the sugar in the water over a low flame. Once dissolved, turn off the flame and add the lemon juice and let it cool.
Cream cheese frosting:
Cream cheese frosting- In a mixer add the softened butter and cream cheese. Start beating it on low till it mixes together. Be sure to scrape the edges of the bowl. Mix till it is light and fluffy.
Reduce the speed and add powdered sugar a little at time. Add the lemon zest, vanilla and lemon essence. Scrape the edges of the bowl in between.
Add the heavy cream and mix it together. Mix it on medium/high speed till it comes together. It should be light and fluffy. Keep aside till ready to use.
Layering and assembling:
Cut the cake in layers- I cut it in 2 layers.
Soak the bottom layer with the simple syrup. Spread some cream cheese frosting. Add some chocolate pieces and top it with the other layer. You can even add some blueberries as well.
Soak the layer and coat it with a thin layer of frosting. This is a crumb coat. Let it chill in the fridge for an hour.
Coat with more frosting and decorate it as you like.
Let it chill for at least 2-3 hours and serve. I like to chill it overnight. Ideally bring it out for the fridge 15-30 mins so that it softens up a bit.
Notes/Tips:
Do not overmix the cake. It will make it dense.
Use room temperature ingredients.
Covering will foil when the cake bakes (Midway) helps keeping the cake from browning extra.
You can make you own buttermilk by mixing in 2 tsp of lemon juice to milk and letting it sit for 5-10 mins.
While zesting lemons do not zest it too deep, it will get bitter if you zest the white rind.
You can use raspberries instead of blueberries if you like.
