Craving a burst of sunshine in every bite? Prepare to bake a luscious blueberry cake elevated by a tangy lemon frosting, a surprisingly simple treat that will impress.
Get ready to discover the secret ingredient and a clever trick for baking blueberry perfection!
Ingredients
To make this amazing blueberry cake, you're gonna need a few key things from the store! We're talkin' two cups of flour (all-purpose works great!) and two-and-a-half teaspoons of baking powder – make sure it's not expired or your cake will be a pancake. A quarter teaspoon of salt is needed, too.
You'll also need four large eggs, about two ounces each, plus a cup and a half of sugar; caster sugar is preferred, but regular is okay, too. Don't forget half a cup of melted butter, a cup of sour cream – full fat, please! – plus three teaspoons each of vanilla extract, vegetable oil, and lemon zest. This cake also features lemon because a bright, citrusy flavor complements the blueberries wonderfully.
For the namesake, get about two-and-a-half cups of blueberries and two teaspoons of flour for tossing. You may as well get extra berries for decorating your cake!
Preparation
Alright, let's get prepped! First, I preheat the oven to 180°C/350°F – that's 160°C if you've got a fan oven. Make sure it's 20 minutes before you even think 'batter'. Pop a shelf in the middle and one beneath it.
Next, I grease three 20cm cake pans with butter like I'm buttering toast – yum! – and line 'em with baking paper. It's like making tiny paper beds for the cakes.
I set aside about a third of those gorgeous blueberries. The rest? They get a light toss in flour – think snowy blueberries! This helps stop them from sinking, which is not what we want. To prevent sinking, it's similar to muffins, where add-ins are used carefully to ensure even distribution.
Finally, I have everything measured and ready: bowls, whisks, ingredients all within reach, like a cooking ninja! I measure 2 cups of flour, 2 1/2 teaspoons of baking powder, and 1/4 tsp of salt. This'll make baking smooth.
Baking
With prepped ingredients ready, it's time to bake! I usually slot my oven rack in the middle – and one lower, just in case. I'm baking at 350°F (160°C fan-forced) – remember to preheat for 20 minutes, alright?
Now, I'll divide the batter between the pans, smoothing the tops. It's like tucking them in! Then, sprinkle the reserved blueberries on top.
Bake for 25 minutes. I always poke with a toothpick to check. It should come out clean, saying "I'm done"!
Okay, I'll cool the cakes in the pans for 15 minutes before flipping onto a rack. Peel off that baking paper. We'll let the layers cool upside down – it helps flatten any little domes. Makes for pretty, even layers later! Patience, my friend!
Frosting
Now, let's get to the frosting—it's what makes this cake extra special! I'm using a lemon cream cheese frosting because, well, tangy and sweet is a match made in heaven, don't you think?
First, beat the butter until it's fluffy, about 2 minutes. Then, toss in the cream cheese and mix until smooth—we don't want any lumps hanging around! Add your sifted powdered sugar, vanilla, lemon juice, and salt, beat until it looks delightfully creamy, yum! If it looks sloppy, don't panic! Just pop it in the fridge for a bit. This recipe is fantastic for that bakery-style, perfect sweetness.
Here's what you'll need:
- Two sticks of butter!
- 8 ounces of the brick cream cheese.
- 4 cups of sifted powdered sugar – no clumps allowed!
- Lemon juice to make it zing
Short Recipe Version
Prep Time: 20 minutes
Cook Time: 35 minutes
Serving Size: 12
Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 1/2 cups fresh blueberries
- 8 oz cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup lemon juice
- 1 tsp lemon zest
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- Alternately add dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in blueberries.
- Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in pan for 10 minutes before inverting onto a wire rack to cool completely.
- For the frosting, beat together cream cheese and butter until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in lemon juice and lemon zest.
- Frost the cooled cake.
- Refrigerate for 30 minutes
Nutrition Information (per serving, estimated):
- Calories: 450
- Fat: 22g
- Saturated Fat: 14g
- Cholesterol: 80mg
- Sodium: 250mg
- Carbohydrates: 60g
- Sugar: 40g
- Protein: 4g