Lemon Blueberry Cake with Whipped Lemon Cream Frosting
This delightful lemon blueberry cake is perfect for any occasion, offering a harmonious blend of sweet blueberries and zesty lemon flavors topped with whipped lemon cream frosting.
Ingredients
For the Cake
- 2 cups all-purpose flour Structure
- 1.5 cups granulated sugar Sweetness and moisture
- 0.5 cups unsalted butter, softened Richness
- 1 cup buttermilk Moisture and tenderness
- 3 large eggs Binding and structure
- 1 tablespoon lemon zest Citrus flavor
- 2 tablespoons lemon juice Tartness
- 1 teaspoon vanilla extract Warmth
- 2 teaspoons baking powder Leavening
- 1 teaspoon baking soda Leavening
- 0.5 teaspoon salt Enhances flavor
- 1 cup fresh blueberries Juicy bursts of flavor, plus extra for garnish
For the Frosting
- 1 cup heavy cream For frosting
- to taste powdered sugar
Instructions
Preparation
- Preheat your oven and prepare two 9-inch round cake pans by greasing them and lining with parchment paper.
- In a large mixing bowl, cream softened butter and granulated sugar together until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Incorporate buttermilk, lemon zest, lemon juice, and vanilla extract into the mixture.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
- Gently fold in the fresh blueberries.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
Baking
- Bake in the preheated oven until golden brown, and a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for a few minutes before transferring to a wire rack to cool completely.
Frosting and Serving
- In a mixing bowl, combine heavy cream and powdered sugar and whip until soft peaks form.
- Once cooled, place one cake layer on a serving plate, spread frosting on top, add the second layer, and frost the top and sides.
- Garnish with additional fresh blueberries and slice to serve.
Notes
For best results, use room-temperature eggs and buttermilk. Be gentle when folding in blueberries, and allow cakes to cool completely before frosting.