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:
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a medium bowl, whisk flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy (about 3–4 minutes).
- Beat in eggs one at a time, then add lemon zest, lemon juice, and vanilla.
- Add dry ingredients in three additions, alternating with buttermilk. Mix just until combined.
- Toss blueberries with 1 tbsp flour and gently fold into the batter.
- Divide batter between pans. Bake for 30–35 minutes, or until a toothpick comes out clean. Cool completely before frosting.
Make the Frosting:
- 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).
- 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.
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