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LEMON BLUEBERRY CAKE WITH WHIPPED LEMON CREAM FROSTING

This luscious layer cake bursts with fresh lemon flavor and juicy blueberries, layered with a light and airy whipped lemon cream frosting. The combination of citrus and berries makes it refreshing and elegant, while the moist, tender crumb keeps every bite irresistible. It’s a showstopper that's surprisingly easy to make!


Prep Time: 30 minutes
Bake Time: 30–35 minutes
Cooling + Frosting Time: 60 minutes
Total Time: ~2 hours
Servings: Serves 10–12

Ingredients:
For the Cake:
  • 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)
Whipped Lemon Cream Frosting:
  • 1 ½ cups heavy whipping cream 
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp fresh lemon juice
  • 1 tbsp lemon zest

Instructions:
Make the Cake:
  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. In a medium bowl, whisk flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat butter and sugar until light and fluffy (about 3–4 minutes).
  4. Beat in eggs one at a time, then add lemon zest, lemon juice, and vanilla.
  5. Add dry ingredients in three additions, alternating with buttermilk. Mix just until combined.
  6. Toss blueberries with 1 tbsp flour and gently fold into the batter.
  7. Divide batter between pans. Bake for 30–35 minutes, or until a toothpick comes out clean. Cool completely before frosting.
Make the Frosting:
  1. In a chilled bowl, beat the heavy cream, powdered sugar, lemon juice, zest, and vanilla on medium-high until stiff peaks form (don’t over-whip).
  2. Use immediately to frost the cooled cakes.

Serving Suggestion:
  • Garnish with extra blueberries, thin lemon slices, or edible flowers. Serve chilled or at room temperature.
Tips:
  • For even layers, weigh the batter in each cake pan.
  • Use cake flour for an even softer texture, if desired.
  • Whip the frosting just until firm peaks form—over-whipping will turn it grainy.
  • Cake can be made a day ahead and stored in the fridge.

Disclosure: Some links in this post are affiliate links, which means I may earn a small commission if you make a purchase using them, at no extra cost to you. These affiliate links are highlighted in a different color (blue) to make them easy to identify. I only recommend products I personally use and love. Thank you for supporting my blog!

🖨️ Printable recipe/ Download PDF



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