This lemon blueberry cake is a vibrant and refreshing dessert that pairs the zesty flavors of lemon with the sweetness of fresh blueberries. The moist cake is complemented by a tangy lemon buttercream frosting and a luscious blueberry reduction, making it a perfect treat for any special occasion or as a summer indulgence. The lightness of the cake and the bright flavors will have everyone coming back for a second slice!
Preparation Time: 30 minutes
Cooking Time: 30-35 minutes
Total Time: 1 hour
Servings: 8-10 servings
Ingredients
For the Cake:
- ½ cup whole milk (120 ml), room temperature
- ½ cup sour cream (120 g), room temperature
- 3 egg whites, room temperature
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour (240 g)
- 1⅔ cups granulated sugar (333 g)
- 1½ teaspoons baking powder
- ¼ teaspoon kosher salt
- ¾ cup unsalted butter (170 g), room temperature
- 1⅓ cups fresh blueberries (180 g)
For the Blueberry Reduction:
- 1½ cups fresh blueberries (200 g)
- 1 tablespoon granulated sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon water
For the Lemon Buttercream:
- 1½ cups unsalted butter (340 g), room temperature
- ¼ teaspoon kosher salt
- 6 cups confectioners’ sugar (720 g)
- 3 tablespoons fresh lemon juice
Directions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour three 6-inch round cake pans. For more even baking, you can wrap the outsides of the pans with damp fabric cake strips. - Prepare the Wet Ingredients:
In a medium bowl, whisk together the milk, sour cream, egg whites, lemon juice, lemon zest, and vanilla extract. Set aside. - Mix the Dry Ingredients:
In a separate medium bowl, sift together the flour, sugar, baking powder, and salt. Remove 1 tablespoon of the flour mixture and toss it with the blueberries in a small bowl to coat the berries. Set aside. - Prepare the Cake Batter:
In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until creamy, about 1 minute. Add the dry ingredients and beat on low speed until the mixture resembles coarse sand. - Add the Wet Ingredients:
With the mixer running on low speed, slowly pour in the wet ingredients and mix until the batter is smooth and fully combined. - Fold in the Blueberries:
Gently fold the flour-coated blueberries into the batter using a spatula. - Bake the Cake:
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. - Make the Blueberry Reduction:
In a small saucepan, combine the blueberries, sugar, lemon juice, and water. Cook over medium heat for 5-7 minutes, stirring occasionally, until the blueberries have burst and the mixture has thickened. Remove from heat and let it cool. - Prepare the Lemon Buttercream:
In a large bowl, beat the softened butter with the salt until smooth. Gradually add the confectioners’ sugar, 1 cup at a time, and continue to beat until fluffy. Add the lemon juice and beat until fully incorporated. - Assemble the Cake:
Once the cakes have cooled, spread a layer of lemon buttercream on top of the first cake layer. Add a few spoonfuls of the blueberry reduction on top. Repeat with the second layer. Finish by frosting the top and sides of the cake with the lemon buttercream. Drizzle the remaining blueberry reduction on top of the cake for decoration. - Serve and Enjoy:
Slice the cake and enjoy the perfect combination of lemony freshness and blueberry sweetness!
Serving Suggestions
- Serve with a dollop of whipped cream for extra richness.
- Pair with a cup of iced tea for a refreshing summer dessert.
- Top with extra fresh blueberries for a burst of color and flavor.
- Enjoy as an afternoon snack with a glass of lemonade.
- Pair with a scoop of vanilla ice cream for an indulgent treat.
Cooking Tips
- Make sure the butter and eggs are at room temperature for the best results.
- Coat the blueberries in flour to prevent them from sinking to the bottom of the cake during baking.
- If you don’t have fresh blueberries, you can use frozen blueberries, but be sure to thaw and drain them first.
Nutritional Benefits
- Blueberries are rich in antioxidants, supporting heart health and improving cognitive function.
- Lemon is packed with Vitamin C, boosting immunity and skin health.
- Sour cream adds richness while providing calcium and protein.
Dietary Information
- Vegetarian
- Contains dairy and eggs
- Can be made gluten-free by using a gluten-free flour blend
Nutritional Facts (per serving)
- Calories: 450
- Protein: 4g
- Carbohydrates: 65g
- Fat: 22g
- Fiber: 2g
- Sugar: 50g
Storage
- Store the cake in an airtight container at room temperature for up to 3 days.
- The cake can be refrigerated for up to 5 days.
- The buttercream can be stored separately in the refrigerator for up to a week. Allow it to come to room temperature before using.
Why You’ll Love This Recipe
- It’s a perfect balance of tangy lemon and sweet blueberries, making every bite refreshing and satisfying.
- The lemon buttercream is smooth and creamy, adding a rich touch to the cake.
- The blueberry reduction gives the cake a beautiful, vibrant color and an extra burst of blueberry flavor.
- Ideal for celebrations, this cake looks as good as it tastes.
Conclusion This Lemon Blueberry Cake with Lemon Buttercream is an exquisite dessert that combines fresh flavors and textures in every bite. The moist cake and tangy buttercream are perfectly complemented by the homemade blueberry reduction, which brings extra sweetness and color to the cake. It’s a dessert that’s sure to impress at any gathering or family celebration. Refreshing and indulgent, this cake is a perfect treat for any occasion!
Frequently Asked Questions
- Can I use frozen blueberries instead of fresh ones?
- Yes, you can. Just make sure to thaw and drain the frozen blueberries before using them in the cake.
- How can I make this cake gluten-free?
- Use a gluten-free flour blend instead of all-purpose flour to make the cake gluten-free.
- Can I substitute the sour cream in the cake batter?
- Yes, you can substitute the sour cream with plain yogurt if needed.
- Can I make this cake ahead of time?
- Yes, you can bake the cake a day ahead and store it in an airtight container. Frost it just before serving.
- How do I store leftover cake?
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate it for up to 5 days.
- Can I use a different type of fruit for the reduction?
- Yes, you can substitute blueberries with raspberries or strawberries for a different flavor profile.
- What can I use instead of lemon juice in the buttercream?
- You can use lime juice or even orange juice if you prefer a different citrus flavor.
- How do I prevent the blueberries from sinking to the bottom of the cake?
- Coat the blueberries in flour before folding them into the batter to prevent them from sinking.
- Can I freeze this cake?
- Yes, you can freeze the cake layers for up to 2 months. Thaw before frosting and serving.
- Can I make this cake without the blueberry reduction?
- Yes, you can skip the blueberry reduction and just enjoy the cake with the buttercream for a simpler version.