Name: LEMON BLUEBERRY CAKE WITH WHIPPED LEMON CREAM FROSTING Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 2 ½ tsp baking powder; ½ tsp baking soda; ½ tsp salt; ¾ cup unsalted butter, softened; 1 ½ cups granulated sugar; 4 large eggs, room temperature; 1 tbsp lemon zest (about 2 lemons); ¼ cup fresh lemon juice; 1 tsp vanilla extract; 1 cup buttermilk, room temperature; 1 ½ cups fresh or frozen blueberries (if frozen, do not thaw); 1 tbsp flour (to toss blueberries); 1 ½ cups heavy whipping cream; ½ cup powdered sugar; 1 tsp vanilla extract; 1 tbsp fresh lemon juice; 1 tbsp lemon zest

Jump to Recipe

If you’re searching for a dessert that perfectly balances bright citrus notes with juicy bursts of berry sweetness, look no further than this **LEMON BLUEBERRY CAKE WITH WHIPPED LEMON CREAM FROSTING**. The tender, moist cake is packed with fresh blueberries and zesty lemon flavor, while the fluffy whipped lemon cream frosting offers a tangy, creamy finish that feels like a celebration slice every time. This cake is just as delightful for everyday treats as it is for special occasions where you want to wow guests with something both refreshing and indulgent.

LEMON BLUEBERRY CAKE WITH WHIPPED LEMON CREAM FROSTING Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient here plays an essential role, combining to create an unforgettable symphony of texture, flavor, and visual appeal. These pantry staples and fresh goodies come together easily but deliver complex, vibrant results that keep you coming back for another slice.

All-purpose flour: The sturdy base that provides structure for our cake’s soft crumb.
Baking powder and baking soda: Leavening agents that help the cake rise beautifully and stay light.
Salt: Enhances sweetness and balances the lemon’s tang.
Unsalted butter: Adds richness and moisture, crucial for that melt-in-your-mouth texture.
Granulated sugar: Sweetens and helps create that tender crumb we all love.
Eggs: Bind everything together and contribute to the cake’s airy lift.
Lemon zest and fresh lemon juice: The stars of the show for that fresh, vibrant citrus pop.
Vanilla extract: Rounds out flavors with warmth and depth.
Buttermilk: Adds a subtle tang and tenderizes the crumb for moistness.
Fresh or frozen blueberries: Bursts of juicy sweetness dotted throughout the cake.
Additional flour for tossing blueberries: Prevents fruit from sinking and keeps bursts of blueberry flavor consistent.
Heavy whipping cream: Whipped into a luscious frosting that’s light yet creamy.
Powdered sugar: Sweetens the whipped frosting without graininess.

How to Make LEMON BLUEBERRY CAKE WITH WHIPPED LEMON CREAM FROSTING

Step 1: Prepping the Cake Batter

Start by preheating your oven to 350°F (175°C) and greasing two 8-inch round cake pans, lining them with parchment paper for easy release. In a medium bowl, whisk together all your dry ingredients—flour, baking powder, baking soda, and salt—to ensure even baking. In a separate large bowl, cream the softened butter and granulated sugar until it’s light and fluffy, usually about 3 to 4 minutes. Then, add eggs one at a time, beating well after each addition. Next, stir in the lemon zest, fresh lemon juice, and vanilla extract to infuse that bright citrus aroma early on.

Step 2: Combining Dry and Wet Ingredients

It’s all about gentle mixing here. Alternate adding your dry ingredients and buttermilk to the butter mixture in three additions, starting and ending with the dry mix. Mix until just combined—overmixing can make the cake dense, so keep it light and airy.

Step 3: Adding Blueberries

To avoid blueberry clumps at the bottom, toss them with a tablespoon of flour before folding gently into the batter. This simple trick keeps the berries suspended evenly throughout the cake, guaranteeing delicious pockets of juicy fruit in every bite.

Step 4: Baking

Divide the batter evenly between the two prepared pans, smoothing out the tops. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Once baked, allow the cakes to cool completely in their pans for about 10 minutes before transferring to a wire rack to cool fully. Patience here ensures your frosting won’t melt on contact.

Step 5: Making the Whipped Lemon Cream Frosting

Chill your mixing bowl and beaters beforehand for best results. Beat heavy whipping cream, powdered sugar, lemon juice, lemon zest, and vanilla extract on medium-high speed until stiff peaks form. Be careful not to over-whip, or your frosting will become grainy and less smooth. This fresh, tangy topping is the luscious crown jewel to your lemon blueberry masterpiece.

Step 6: Assembly

Frost the first cooled cake layer generously with whipped lemon cream, then gently place the second layer atop and smooth the remaining frosting over the top and sides of the cake. The whipped texture makes this cake feel light and dreamy, a perfect partner to the bright blueberry bursts within.

How to Serve LEMON BLUEBERRY CAKE WITH WHIPPED LEMON CREAM FROSTING

Garnishes

Elevate your presentation with a scattering of fresh blueberries and some delicately thin lemon slices. Edible flowers like violets or pansies can add a whimsical touch, perfect for celebrations or afternoon tea. These simple garnishes not only look stunning but add natural flavors that complement the cake beautifully.

Side Dishes

This cake pairs wonderfully with light accompaniments such as a crisp green salad with a lemon vinaigrette or fresh fruit salad to keep the meal refreshing. For a cozy touch, a scoop of vanilla ice cream or a dollop of fresh whipped cream on the side can make the dessert feel even more indulgent without overpowering the lemon blueberry magic.

Creative Ways to Present

For a modern twist, try serving the **LEMON BLUEBERRY CAKE WITH WHIPPED LEMON CREAM FROSTING** in individual jars layered with crumbled cake and whipped cream. Alternatively, cut into petite squares for cocktail-style dessert bites, perfect for parties. Presentation matters because it invites everyone to savor the fresh colors and textures before tasting the deliciousness inside.

Make Ahead and Storage

Storing Leftovers

To keep your cake fresh, cover it loosely with plastic wrap or store it in an airtight container in the fridge. The **LEMON BLUEBERRY CAKE WITH WHIPPED LEMON CREAM FROSTING** stays moist and flavorful for up to three days, making it perfect for making ahead or enjoying over several mini celebrations.

Freezing

If you want to save the cake for longer, you can freeze it after baking but before frosting. Wrap each cake layer tightly in plastic wrap and then foil, freezing for up to one month. When ready to serve, thaw in the refrigerator overnight and then whip up fresh frosting for the best result. Avoid freezing the frosted cake as whipped cream frostings do not freeze well and can separate.

Reheating

This cake is best enjoyed chilled or at room temperature and doesn’t require reheating. If you prefer it slightly warmer, let slices sit at room temperature for 20 minutes before serving; this enhances the delicate lemon flavors without altering the texture of the whipped cream.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Using frozen blueberries works perfectly well. Just remember not to thaw them before folding into the batter to avoid excess moisture that could make the cake soggy.

Is there a substitute for buttermilk?

You can make a simple buttermilk substitute by adding one tablespoon of lemon juice or white vinegar to a cup of milk and letting it sit for 5 to 10 minutes. This will add that tangy moisture which is key to tender cake texture.

Can I make this cake dairy-free?

Yes, by substituting butter with a plant-based margarine and using coconut cream to whip instead of heavy cream, you can make a dairy-free version. Just note the texture and flavor will differ slightly but still delicious.

How do I prevent the blueberries from sinking?

Coating the blueberries in flour before folding them into the batter is the best way to stop them from sinking to the bottom. This little step keeps them suspended beautifully throughout the cake.

Could I add more lemon flavor to the frosting?

Definitely! You can increase the lemon juice or zest slightly, but be careful not to add too much liquid or you might affect the frosting’s stability. A little extra zest usually boosts flavor without compromising texture.

Final Thoughts

Whipping up this **LEMON BLUEBERRY CAKE WITH WHIPPED LEMON CREAM FROSTING** might just become your new favorite dessert ritual. The vibrant lemon notes coupled with sweet blueberries and airy whipped frosting are a match made in heaven, making it a perfect treat for any occasion. Trust me, once you taste this cake, you’ll want to bake it again and again to share that sunshine-filled flavor with everyone you love!