Blueberry Lemon Cake with Buttercream Frosting
Who doesn’t love the combination of tangy lemon and juicy blueberries? This delightful duo comes together in a scrumptious Blueberry Lemon Cake with Buttercream Frosting. Get ready to indulge in a burst of flavors that will leave your taste buds dancing!
The Perfect Marriage of Flavors
Imagine biting into a slice of moist lemon-infused cake, dotted with plump blueberries that burst with sweetness in every bite. The zesty lemon adds a refreshing twist, while the blueberries provide a burst of natural sweetness. Together, they create a harmonious balance of flavors that is simply irresistible.
A Feast for the Senses
This Blueberry Lemon Cake not only tastes amazing but also looks like a work of art. The vibrant blueberries peeking through the golden cake layers add a pop of color that is visually appealing. Plus, the aroma of freshly baked cake wafting through your kitchen will make your mouth water in anticipation.
The Buttercream Frosting Magic
No cake is complete without a luscious layer of frosting, and this Blueberry Lemon Cake is no exception. The rich and creamy buttercream frosting adds a velvety smoothness that perfectly complements the tangy lemon and sweet blueberries. It’s like spreading a cloud of delight on top of each slice.
Frequently Asked Questions
1. Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries. Just make sure to thaw and drain them before adding them to the cake batter to prevent excess moisture.
2. Can I substitute the buttercream frosting with cream cheese frosting?
Definitely! Cream cheese frosting pairs wonderfully with the citrusy flavors of lemon and the sweetness of blueberries. It adds a tangy twist to the cake.
3. Can I make this cake gluten-free?
Absolutely! You can use a gluten-free flour blend instead of regular all-purpose flour. Just ensure that the other ingredients you use are also gluten-free.
4. How long does this cake stay fresh?
If stored properly in an airtight container at room temperature, this cake will stay fresh for up to three days. You can also refrigerate it for up to a week.
5. Can I add other fruits to this cake?
Of course! Feel free to experiment with other fruits like raspberries, strawberries, or even peaches. Just remember to adjust the quantities accordingly and choose fruits that complement the lemon flavor.
6. Can I make cupcakes instead?
Absolutely! This recipe works well for cupcakes too. Just adjust the baking time accordingly, usually around 18-20 minutes.
7. Can I freeze this cake?
Yes, you can freeze this cake. Wrap it tightly in plastic wrap and then place it in an airtight container or freezer bag. It can be frozen for up to three months. Thaw it in the refrigerator before serving.
8. How do I prevent the blueberries from sinking to the bottom of the cake?
To prevent the blueberries from sinking, toss them in a little flour before folding them into the cake batter. This will help them stay evenly distributed throughout the cake.
In conclusion, the Blueberry Lemon Cake with Buttercream Frosting is a delightful treat that combines the tanginess of lemon with the sweetness of blueberries. It’s a feast for both the eyes and the taste buds. Whether you’re celebrating a special occasion or simply craving a slice of heaven, this cake is sure to satisfy your dessert cravings. So go ahead, indulge in a slice and savor the flavors that will transport you to dessert paradise!
Blueberry Lemon Cake with Buttercream Frosting
Ingredients
- 3 cups of all-purpose flour
- ½ teaspoon of baking powder
- ½ teaspoon of baking soda
- ½ teaspoon of salt
- 2 cups of white sugar
- ¾ cup of softened salted butter
- ½ cup of freshly squeezed lemon juice
- 4 large eggs
- 1 cup of buttermilk
- 2 ½ cups of fresh blueberries
- 1 cup of softened salted butter
- 1 (16 ounce) package of confectioners' sugar
- 2 tablespoons of milk
- ½ teaspoon of pure vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease and sugar three 8-inch round nonstick cake pans.
- In a medium mixing bowl, combine the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the sugar and butter using an electric mixer. Mix in the lemon juice until smooth. Add the eggs one at a time, fully incorporating each one. Gradually add the flour mixture and buttermilk, alternating between the two, while mixing on low speed. Mix until the batter is smooth, scraping the sides of the bowl occasionally. Gently fold in the blueberries.
- Divide the batter evenly among the prepared cake pans.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of each cake comes out clean. Allow the cakes to cool completely in the pans for about 30 minutes.
- While the cakes are cooling, prepare the frosting. In a large mixing bowl, beat the butter on medium speed using an electric mixer. Reduce the speed to low and gradually add the confectioners' sugar, alternating with splashes of milk and vanilla extract. Continue mixing until the frosting is smooth.
- Spread the frosting over each cooled cake layer, stacking them on top of each other. Frost the sides of the cake as well.
