How to Make Blueberry Lemon Cake?

Blueberry Lemon Cake
Blueberry Lemon Cake
How to Make Blueberry Lemon Cake😋🤪

How to Make Blueberry Lemon Cake😋🤪#blueberrylemoncake #lemoncake #blueberrycakecredit: preppykitchen

Posted by Truth About Body on Friday, October 23, 2020

Stop all the things and make this cake in the event you love blueberries! This cake is past moist, with the right zing from lemon zest and juice. I divided my buttercream into two batches; one is flavored with a blueberry discount whereas the opposite is all lemon. I’m undecided if my meager description is doing the cake any justice however it was so good! I actually liked it as an unadorned cake as a result of the cake itself is so tasty it actually does not want a number of frosting, you do not need to masks the flavor with an excessive amount of sugar.

Lemon Blueberry Cake

This moist and zingy lemon blueberry cake is a should make when you’ve got recent blueberries helpful! It’s a super-quick and easy recipe that can turn out to be a favorite! Course cake, Dessert CuisineAmerican 

Prep Time30 minutes 

Cook Time35 minutes 

Total Time 1 hour 5 minutes 

Servings 10 slices Calories 430 kcal


For the Cake:

  • ▢1 ¾ cup all objective flour 210g, plus 1 tbsp to coat berries
  • ▢1 ½ tsp baking powder
  • ▢¼ tsp kosher salt
  • ▢1 2/3 cup granulated sugar 333g
  • ▢3/4 cup unsalted butter 170g, room temperature
  • ▢3 egg whites room temperature
  • ▢1/2 cup entire milk 120ml, room temperature
  • ▢1/2 cup bitter cream 120ml, room temperature
  • ▢⅓ cup lemon juice 60g, recent
  • ▢1 tbsp lemon zest
  • ▢1 tbsp vanilla extract 15mL
  • ▢1 1/3 cup blueberries 180g, recent

For the Reduction:

  • ▢1 tbsp water 15mL
  • ▢1 1/2 cup blueberries 203g, recent
  • ▢1 tbsp granulated sugar
  • ▢1 tbsp lemon juice recent

For the Lemon Buttercream:

  • ▢1 1/2 cups unsalted butter 339g, room temperature
  • ▢6 cups confectioners’ sugar 720g
  • ▢3 tbsp lemon juice 45g
  • ▢1/4 tsp kosher salt


For the Cake:

  • Preheat oven to 340 levels F. Butter and flour three 6-inch pans. I take advantage of damp cake strips on my pans for extra even baking as properly.
  • Sift the dry elements together with the sugar collectively in a big bowl.
  • Beat the moist elements collectively in a medium bowl.
  • In a small bowl, add blueberries and lemon zest. Coat with about 1-2 tbsp flour.
  • Add the moist to the dry and blend till simply mixed. Fold in blueberry/lemon zest on the very finish and blend till simply mixed.
  • Divide the combination evenly into the cake pans.
  • Bake at for about half-hour or till the facilities is springy to the contact.

For the Reduction:

  • Put ½ cup of blueberries within the freezer.
  • In a small saucepan over medium-low warmth, mix 1 cup blueberries, 1 tbsp lemon juice, 1 tbsp water, and 1 tbsp granulated sugar. Mash and stir for a minute then scale back to a simmer. Simmer till diminished by half then pressure right into a small bowl to relax.

For the Lemon Buttercream:

  • Cream the butter in a stand mixer then sift In the confectioners’ sugar in a couple of batches, Scrape the bowl down and blend as soon as extra till lighter in coloration and homogenous.
  • Add lemon juice a tbsp at a time till a desired consistency and style is reached.
  • Transfer about 1/2-3/4 cup to a small bowl and blend in blueberry discount a tablespoon at a time and blend or till you attain the desired taste.
  • Transfer blueberry buttercream and across a similar quantity of lemon-vanilla buttercream to piping luggage. Snip off the guidelines of each. Add each luggage to 1 piping bag and snip off the tip.
  • Transfer the remainder of the lemon buttercream to a piping bag.

For the Assembly:

  • Pipe blueberry/vanilla buttercream between every layer. Add a thick ting of lemon buttercream to the sting
  • Pipe the plain lemon across the sides and easy for an unadorned crumb coat. Scrape the edges and easy the cake for an unadorned look. 
  • Using a big closed star (846 suggestions), pipe a circle of dollops about 1 inch from the sting of the cake.
  • Add frozen blueberries to the within of the circle.


If you are adorning this as a unadorned cake you will have some additional buttercream which could possibly be used for cupcakes or frozen for later.I’ve a touch for avoiding berries on the backside of your pans. Toss the blueberries in only a sprint of lemon juice to moisten the pores and skin a bit then sprinkle with a tablespoon or so of flour. This will forestall them from sinking through the bake. The more durable half is ensuring the blueberries are separated and never in a giant clump while you pour the batter into the pans. Just use a spoon so transfer them round in the event you discover a giant pile right here or there. If you are questioning how I bought such a pleasant gentle edge to the layers it is from utilizing cake strips! They’re moist cloth strips you wrap across the fringe of the pan. Measure your flour accurately! Adding an excessive amount of flour to the recipe is a commonest mistake. The finest, and best option to measure flour is through the use of a scale. If you do not have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to stage it off.


Serving: 1Slice | Calories: 430kcal | Carbohydrates: 29g | Protein: 2.4g | Fat: 7g | Saturated Fat: 5.3g | Monounsaturated Fat: 1.7g | Cholesterol: 38mg | Sodium: 25mg | Potassium: 55mg | Fiber: 1g | Sugar: 19g | Vitamin A: 300IU | Vitamin C: 4.1mg | Calcium: 40mg | Iron: 0.4mg


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