Introduction
Indulge in a delightful dessert with this Bursting Blueberry Lemon Layer Cake. This moist and fluffy lemon cake, packed with juicy blueberries, is layered with a rich lemon cream cheese frosting. Perfect for any celebration, this cake is sure to impress your guests and satisfy your sweet cravings.
Detailed Ingredients with measures
all-purpose flour - 250g
baking powder - 2 tsp
baking soda - ½ tsp
salt - ½ tsp
unsalted butter, softened - 150g
granulated sugar - 200g
large eggs - 2
vanilla extract - 1 tbsp
buttermilk - 120ml
fresh lemon juice - 120ml
lemon zest - 2 tbsp
fresh blueberries - 150g (plus extra for garnish)
all-purpose flour (for coating blueberries) - 1 tbsp
For Lemon Cream Cheese Frosting:
cream cheese, softened - 200g
unsalted butter, softened - 150g
powdered sugar - 300g
lemon juice - 2 tbsp
lemon zest - 1 tbsp
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time - 25 minutes
Total Time - 45 minutes
Yield - 10-12 servings
Detailed Directions and Instructions
1. Preheat the Oven
Preheat your oven to 175°C (350°F). Grease and line the bottoms of two 20cm (8-inch) round cake pans with parchment paper for easy removal.
2. Prepare Dry Ingredients
In a mixing bowl, whisk together 250g of all-purpose flour, 2 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Set this mixture aside.
3. Cream Butter and Sugar
In a large mixing bowl, use an electric mixer to beat 150g of softened unsalted butter and 200g of granulated sugar together until the mixture is light and fluffy.
4. Add Eggs and Vanilla
Add 2 large eggs one at a time, mixing well after each addition. Then, mix in 1 tablespoon of vanilla extract until fully incorporated.
5. Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture and 120ml of buttermilk alternately to the butter mixture. Begin and end with the dry ingredients. Mix until just combined. Stir in 120ml of fresh lemon juice and 2 tablespoon of lemon zest.
6. Prepare Blueberries
Toss 150g of fresh blueberries in 1 tablespoon of all-purpose flour to coat them. This helps to prevent the blueberries from sinking in the batter.
7. Incorporate Blueberries
Gently fold the floured blueberries into the batter, being careful not to overmix.
8. Divide and Bake
Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the Cakes
Once baked, allow the cakes to cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely.
10. Make the Frosting
For the lemon cream cheese frosting, beat together 200g of softened cream cheese and 150g of softened unsalted butter until the mixture is smooth. Gradually add 300g of powdered sugar, mixing well. Finally, stir in 2 tablespoon of lemon juice and 1 tablespoon of lemon zest.
11. Frost the Cake
Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, then place the second layer on top. Use the remaining frosting to frost the entire cake.
12. Garnish and Serve
Garnish the top of the cake with fresh blueberries and additional lemon zest before slicing and serving.
Notes
Storage
Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
Buttermilk Substitute
If you don't have buttermilk, you can make a substitute by mixing 120ml of milk with ½ tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes before using.
Blueberries
Fresh blueberries are recommended for this recipe; however, if using frozen blueberries, do not thaw them before adding to the batter to prevent excess moisture.
Frosting Consistency
If your frosting is too thick, you can add a little more lemon juice or milk to reach your desired consistency. If too runny, add more powdered sugar.
Cook techniques
Whisking Dry Ingredients
Whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of the leavening agents.
Creaming Butter and Sugar
Beat the softened butter and granulated sugar together until the mixture is light and fluffy, which helps to incorporate air into the batter for a lighter cake.
Incorporating Eggs
Add the eggs one at a time, mixing well after each addition to create an emulsion that provides structure to the cake.
Alternating Dry Ingredients and Buttermilk
Gradually add the dry mixture and buttermilk in batches, starting and ending with the dry ingredients. This method helps maintain the batter’s structure and prevents overmixing.
Coating Blueberries
Toss blueberries with a tablespoon of flour to coat them; this prevents them from sinking to the bottom of the cake while baking.
Checking Cake Doneness
Use a toothpick inserted into the center of the cake to check for doneness. It should come out clean or with a few crumbs attached.
Making Cream Cheese Frosting
Beat together softened cream cheese and butter until smooth, then gradually add powdered sugar, mixing until creamy and fluffy before adding lemon juice and zest for flavor.
Layering the Cake
Spread frosting between the layers of the cooled cake, then frost the top and sides for an elegant finish.
Garnishing
Top the finished cake with fresh blueberries and lemon zest for a beautiful presentation and added flavor.
FAQ
Can I use frozen blueberries for the cake?
Yes, you can use frozen blueberries, but make sure to toss them in flour and add them directly to the batter without thawing to avoid excess liquid.
How should I store the leftover cake?
Store any leftover cake in an airtight container in the refrigerator for up to 3-5 days.
Can I make the cake ahead of time?
Yes, you can bake the cake layers ahead of time. Store them wrapped in plastic wrap at room temperature for up to 2 days, or freeze them for longer storage.
What can I substitute for buttermilk?
You can substitute buttermilk with a mixture of milk and vinegar or lemon juice. Use 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
Is it necessary to use fresh lemon juice and zest?
While fresh lemon juice and zest provide the best flavor, you can use bottled lemon juice as an alternative in a pinch, but it may impact the overall taste.
Conclusion
The Bursting Blueberry Lemon Layer Cake is a delightful and refreshing dessert that perfectly balances the tartness of lemon and the sweetness of blueberries. Its moist texture and creamy frosting make it an ideal choice for celebrations, family gatherings, or simply as a sweet treat any day. With its vibrant flavors and eye-catching presentation, this cake is sure to impress both visually and taste-wise, leaving a lasting impression on all who enjoy it.
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