Blueberry Lemon Cake
It should entice the reader and set the tone for the dish. Imagine biting into a moist slice of blueberry lemon cake, where the zesty lemon flavor perfectly complements the bursting sweetness of fresh blueberries. This cake is not only visually stunning but also a treat for your taste buds. Whether for a celebration or a cozy afternoon tea, this cake is sure to impress!
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 2 cups fresh blueberries
- Zest of 2 lemons
- 1/4 cup lemon juice
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
Servings and Cooking Time
This recipe makes 8 servings. Preparation time is about 20 minutes, and cooking time is 30-35 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 320 calories, 15g fat, 45g carbohydrates, 3g protein, and 2g fiber. This is for one person.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
- Stir in the lemon zest and juice, and gently fold in the blueberries.
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Once cooled, frost with your favorite lemon icing and top with additional blueberries.
Alternative Ingredients
If you don’t have buttermilk on hand, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. Additionally, you can use frozen blueberries if fresh ones aren’t available.
Serving and Pairings
This blueberry lemon cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. It can also be served with a refreshing cup of herbal tea or lemonade.
Storage and Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months. To reheat, simply thaw at room temperature or warm in the microwave for a few seconds.
Cooking Mistakes
- Not measuring ingredients accurately can lead to texture issues.
- Overmixing the batter may result in a dense cake.
- Using cold ingredients can affect the cake’s rise.
- Not checking the cake for doneness can lead to undercooking.
- Skipping the cooling step can make frosting difficult.
Helpful Tips
- Use fresh blueberries for the best flavor and texture.
- Allow the cake to cool completely before frosting.
- Experiment with different citrus zests for a unique flavor twist.
- For added moisture, brush the cake layers with lemon syrup.
FAQs
Can I use frozen blueberries in this recipe?
Yes, you can use frozen blueberries. Just make sure to add them straight from the freezer to prevent them from bleeding into the batter.
How can I make this cake gluten-free?
You can substitute all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure the blend contains xanthan gum for better texture.
What can I use instead of lemon juice?
If you don’t have lemon juice, you can use lime juice or a vinegar-based solution, though it will slightly alter the flavor.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it in the refrigerator. Frost it just before serving to maintain freshness.
Conclusion
In conclusion, this blueberry lemon cake is a delightful combination of flavors that will brighten any occasion. With its moist texture and vibrant taste, it’s sure to become a favorite dessert. Enjoy making and sharing this treat with friends and family!
Blueberry Lemon Cake
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter softened
- 4 large eggs
- 1 cup buttermilk
- 2 cups fresh blueberries
- Zest of 2 lemons
- 1/4 cup lemon juice
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
- Stir in the lemon zest and juice, and gently fold in the blueberries.
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Frost with your favorite lemon icing and top with additional blueberries.