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Lemon Blueberry Cake

Lemon Blueberry Layer Cake with Lemon Buttercream Frosting: A Symphony of Fresh Flavors!

Hello, dear readers! There’s something absolutely magical about combining fresh, zesty lemons with sweet, plump blueberries in a cake that sings with flavor. Today, I’m thrilled to share with you a recipe that has captured my heart and taste buds: Lemon Blueberry Layer Cake with Lemon Buttercream Frosting. It’s a delightful treat that promises to brighten any table it graces!

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Why You’ll Love This Lemon Blueberry Cake

Imagine this: three layers of moist lemon-infused cake with fresh blueberries sprinkled throughout, all enveloped in a silky-smooth lemon buttercream frosting. I assure you, the smell alone while this bakes is enough to gather everyone to the kitchen!

1. Spectacular Flavor Combination: The zestiness of lemons perfectly balances the sweetness of blueberries.
2. Perfect for Any Occasion: Whether it’s a birthday, a family gathering, or just a special weekend treat, this cake makes any event memorable.
3. Looks and Tastes Professional: Impress everyone with a cake that looks as good as it tastes—without any professional baking skills needed!

Ingredients You’ll Need

– Dry Ingredients: 2 1/2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt
– Creaming Ingredients: 1 cup unsalted butter (room temperature), 2 cups granulated sugar
– Wet Ingredients: 4 large eggs (room temperature), 1 teaspoon vanilla extract, zest of 3 lemons, 1 cup buttermilk (room temperature)
– Fruit: 2 cups fresh blueberries
– For the Frosting: 3 cups buttercream frosting, 2 tablespoons lemon zest, 3 tablespoons lemon juice

Tools Needed

– Three 8-inch cake pans
– Mixing bowls
– Electric mixer
– Spatula
– Cooling racks

Creative Twists on the Classic

– Veganize Your Bake: Substitute eggs with applesauce and use vegan butter and plant-based milk.
– Gluten-Free Version: Swap all-purpose flour with your favorite gluten-free flour blend.
– Switch the Berries: Not a fan of blueberries? Try raspberries or mixed berries for a different twist.

Let’s Make It! Step-by-Step Instructions

1. Prep and Preheat: Preheat your oven to 350°F (177°C). Grease and flour your cake pans, and line with parchment.
2. Mix Dry Ingredients: In a bowl, whisk flour, baking powder, and salt.
3. Cream Butter and Sugar: Beat butter and sugar until fluffy. Add eggs, one at a time, followed by vanilla and lemon zest.
4. Combine Mixtures: Alternate adding dry ingredients and buttermilk to the creamed mixture, starting and ending with dry ingredients.
5. Add Blueberries: Coat blueberries in flour, then fold into the batter. Evenly distribute the batter into the prepared pans.
6. Bake: 25-30 minutes until golden and cooked through. Cool in pans, then on a wire rack.
7. Prepare Frosting: Mix frosting with lemon zest and juice.
8. Assemble Cake: Layer cakes with frosting between each and cover the outside.
9. Decorate and Chill: Garnish with extra blueberries and chill to set.

Perfect Pairings and Tips

Serve this cake with a dollop of lemon curd or a scoop of vanilla ice cream for an extra indulgent dessert. Always fold the blueberries gently to avoid bleeding into the batter!

Storage and More

This cake keeps well in the refrigerator for up to 5 days. Ensure it’s covered to retain its moist texture.

FAQ

Q: Can I use frozen blueberries?
A: Absolutely! Just ensure they’re coated in flour as well to prevent sinking.

Q: How can I ensure my cake layers bake evenly?
A: Use an oven thermometer and rotate the pans halfway through baking.

Wrap-up: A Taste of Sunshine!

This Lemon Blueberry Layer Cake with Lemon Buttercream Frosting isn’t just a cake; it’s a vibrant celebration in every slice. Perfect for those who love a tangy yet sweet dessert!

Loved this recipe? Try our Lemon Raspberry Cupcakes next! And if you do give this recipe a go, don’t forget to leave a comment below or share your creation on social media. Happy baking!

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Hello everyone, I’m Lily!

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