There’s something magical about combining lemon and blueberry in a cake. The zesty lemon flavour perfectly complements the sweet and slightly tart blueberries, creating a delightful dessert that is both refreshing and satisfying. This Lemon Blueberry Cake is perfect for a summer gathering, a birthday celebration, or simply a treat to enjoy with a cup of tea. Let’s dive into how you can make this delightful cake at home.
Ingredients for Lemon Blueberry Cake
The ingredients for this Lemon Blueberry Cake are simple and easy to find, but each one plays a crucial role in creating the perfect balance of flavours and textures.
For the Cake:
- 2 ½ cups all-purpose flour – Flour forms the base of the cake, giving it structure.
- Two teaspoons baking powder – This helps the cake rise and become fluffy.
- ½ teaspoon salt – Salt enhances the flavours and balances the sweetness.
- One cup of unsalted butter is softened. Butter adds richness and moisture to the cake.
- 1 ½ cups granulated sugar – Sugar sweetens the cake and aids in tenderizing it.
- Four large eggs – Eggs provide structure and stability while also adding richness.
- One tablespoon lemon zest – Lemon zest gives the cake its signature citrusy flavour.
- One teaspoon of vanilla extract – Vanilla adds depth to the flavour profile.
- ½ cup buttermilk keeps the cake moist and tender while adding a slight tang.
- Two cups fresh blueberries – Blueberries add sweetness and juiciness throughout the cake.
- One tablespoon of all-purpose flour (for tossing blueberries) – Coating them prevents them from sinking to the bottom of the cake.
For the Lemon Glaze:
- One cup powdered sugar – Powdered sugar creates a smooth, sweet glaze.
- Two tablespoons of fresh lemon juice – Lemon juice provides the tangy, bright flavour in the glaze.
- One teaspoon lemon zest (optional) – Extra lemon zest intensifies the lemon flavour in the glaze.
Directions for Making Lemon Blueberry Cake
Step 1: Preparing the Ingredients
Before you start baking, ensure all your ingredients are at room temperature. This allows them to mix more smoothly, creating a better-textured cake. Preheat your oven to 350°F (175°C), grease, and flour a 9-inch round cake pan or line it with parchment paper.
Step 2: Mixing the Dry Ingredients
Whisk together the flour, baking powder, and salt in a medium-sized bowl. Set this aside as you prepare the wet ingredients.
Step 3: Creaming Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together using an electric mixer. This step is crucial as it incorporates air into the mixture, leading to a lighter, fluffier cake. Beat for 3-4 minutes until the mixture is light and creamy.
Step 4: Adding Eggs and Flavorings
Add the eggs one at a time, beating well after each addition. This ensures that the eggs are fully incorporated into the mixture. Next, mix the lemon zest and vanilla extract, infusing the batter with a fresh, vibrant flavour.
Step 5: Combining Wet and Dry Ingredients
With the mixer on low speed, gradually add the flour mixture to the butter mixture in three parts, alternating with the buttermilk. Start and end with the flour mixture. Mix until just combined. Overmixing can lead to a denser cake, so mix only until the ingredients are fully incorporated.
Step 6: Preparing the Blueberries
Toss the fresh blueberries with 1 tablespoon of flour. This step helps prevent the blueberries from sinking to the bottom of the cake during baking. Gently fold the blueberries into the batter, ensuring they are evenly distributed.
Step 7: Baking the Cake
Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the oven for 45-50 minutes or until a toothpick inserted into the centre comes clean. Baking times may vary, so start checking around the 40-minute mark.
Step 8: Preparing the Lemon Glaze
While the cake is baking, prepare the lemon glaze. Whisk together the powdered sugar and lemon juice in a small bowl until smooth. You can add lemon zest to the glaze for an extra burst of lemon flavour.
Step 9: Glazing and Serving the Cake
Once the cake has finished baking, allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once the cake is cool, drizzle the lemon glaze over the top, letting it drip down the sides for a rustic look. Slice and serve your delicious Lemon Blueberry Cake, and enjoy the perfect balance of tangy and sweet flavours!
Tips for Making the Best Lemon Blueberry Cake
Achieving the perfect Lemon Blueberry Cake is not just about following the recipe; it’s also about understanding the ingredients and processes involved. Here are some additional tips to help you make the best cake possible:
Use Fresh, High-Quality Ingredients
Fresh lemons and blueberries are crucial to making this cake taste its best. The juice and zest from fresh lemons offer a brighter and more robust flavour than bottled lemon juice. Similarly, fresh blueberries provide better texture and flavour than frozen ones. If you must use frozen blueberries, do not thaw them before adding them to the batter; this will help prevent them from turning the cake purple.
Room Temperature Ingredients
Ensure your butter, eggs, and buttermilk are at room temperature before you begin. Room-temperature ingredients blend more quickly and evenly, which helps create a smoother batter and a more consistent cake texture.
Properly Measure Your Ingredients
Baking is a science, and precise measurements are crucial. Use a kitchen scale for the most accurate measurements, especially for flour. Spoon flour into the measuring cup and level it off with a knife instead of scooping directly from the bag, which can lead to excess flour and a denser cake.
Don’t Overmix the Batter
Overmixing the batter can cause the gluten in the flour to develop too much, resulting in a challenging, dense cake. Mix the batter until the ingredients are combined, and avoid overbeating once the flour is added.
Coat the Blueberries in Flour
To keep the blueberries from sinking to the bottom of the cake, toss them in a bit of flour before folding them into the batter. This simple step helps to suspend the blueberries evenly throughout the cake.
Baking at the Right Temperature
Oven temperatures can vary, so it’s a good idea to use an oven thermometer to ensure your oven is at the correct temperature. Baking at the right temperature is essential for the cake to rise properly and bake evenly.
Variations of Lemon Blueberry Cake
While the classic Lemon Blueberry Cake is delicious, there are many ways to customize it to suit your tastes or dietary needs.
Lemon Blueberry Pound Cake
Try making a Lemon Blueberry Pound Cake for a denser, more decadent cake. Use the same ingredients, reduce the baking powder to 1 teaspoon, and increase the butter to 1 ½ cups. This version bakes well in a loaf pan and is perfect for slicing and serving with tea.
Gluten-Free Lemon Blueberry Cake
To make this cake gluten-free, substitute the all-purpose flour with a gluten-free blend. Ensure the blend contains xanthan gum or another binding agent to provide structure. The result is a cake that’s just as moist and flavorful as the original.
Lemon Blueberry Layer Cake
For a show-stopping dessert, turn this recipe into a layer cake. Double the ingredients and divide the batter between two 9-inch round cake pans. Bake as directed, then stack the layers with a lemon cream cheese frosting in between for an impressive cake perfect for celebrations.
Vegan Lemon Blueberry Cake
Make this cake vegan by substituting the butter with a plant-based alternative, the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), and the buttermilk with almond or soy milk. The cake remains moist and flavorful without any animal products.
Lemon Blueberry Bundt Cake
For a different presentation, bake this cake in a bundt pan. The batter is thick enough to hold the shape of the pan, creating a beautiful cake that’s perfect for special occasions. Just be sure to grease and flour the pan well to prevent sticking.
Pairing Suggestions for Lemon Blueberry Cake
Pairing your Lemon Blueberry Cake with suitable beverages and side dishes can elevate your dessert experience.
Tea Pairings
Lemon Blueberry Cake pairs beautifully with a cup of tea. With its hints of citrus, Earl Grey tea complements the lemon in the cake, while a fruity tea like blueberry or hibiscus highlights the blueberry flavours. Green tea, with its subtle bitterness, provides a nice contrast to the sweetness of the cake.
Coffee Pairings
For coffee lovers, a light roast coffee with bright, fruity notes is an excellent match for this cake. The acidity in the coffee complements the lemon, while the fruity undertones highlight the blueberries.
Wine Pairings
A glass of Moscato d’Asti is a fantastic choice if you prefer wine. This sweet, lightly sparkling wine enhances the fruity flavours of the cake without overpowering them. Alternatively, a glass of Prosecco offers a crisp, refreshing contrast to the cake’s richness.
Side Dishes
Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. Fresh fruit, such as sliced strawberries or raspberries, is a lovely accompaniment, adding colour and flavour.
Frequently Asked Questions (FAQs)
Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries if fresh ones are not available. However, do not thaw the blueberries before adding them to the batter. Thawed blueberries release too much juice, which can turn the cake purple and affect its texture. Toss frozen blueberries in flour, just as you would with fresh ones, before folding them into the batter.
How do I store Lemon Blueberry Cake?
Lemon Blueberry Cake can be stored at room temperature in an airtight container for up to 3 days. If you prefer, you can refrigerate the cake, extending its shelf life to about 5 days. For longer storage, wrap the cake tightly in plastic wrap and aluminium foil, then freeze for up to 3 months. Thaw the cake in the refrigerator overnight before serving.
Can I make this cake ahead of time?
Yes, Lemon Blueberry Cake can be made a day in advance. Bake the cake, allow it to cool completely, then store it in an airtight container at room temperature. Glaze the cake just before serving to ensure the best texture and flavour.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Stir and let it sit for 5 minutes before using it in the recipe. This homemade buttermilk substitute works just as well as store-bought.
Why did my blueberries sink to the bottom of the cake?
Blueberries can sink if the batter is too thin or not coated in flour before being added to the batter. To prevent this, coat the blueberries in flour and avoid overmixing the batter, which can cause it to become too liquid. Also, ensure your oven is preheated so the cake begins to set quickly, which helps keep the blueberries suspended.
Conclusion
Lemon Blueberry Cake is a versatile and delightful dessert that will impress. Whether you’re making it for a special occasion or to satisfy a sweet craving, this cake’s bright lemon flavour and juicy blueberries will bring joy to any table. With the tips, variations, and pairing suggestions, you can customize this cake to suit your preferences and dietary needs. Happy baking!
