Dessertscarlsbadcravings5.0
Lemon Blueberry Cake Recipe
Fluffy, tender Lemon Blueberry Cake bursting with juicy blueberries and smothered in layers of luscious, tangy Lemon Curd and sweet and bright Lemon Cream Cheese Frosting! This Lemon Blueberry Cake is wonderfully soft and moist infused with irresistible bright fresh lemon flavor with juicy pops of bright blueberry contrast. It is a show stopping dessert for Easter and all your spring and summer parties!
👥 12 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 40 min🔥 Cook: 25 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- whisk
- measuring cup
- bowl
- spatula
- saucepan
- stove
- strainer
- knife
📝 Preparation Steps
1
Cake
2
Preheat oven to 350 degrees F. Line the bottom of two 9-inch cake pans with parchment paper. Spray with nonstick cooking spray WITH flour or butter and flour pans.
3
Whisk eggs, milk, lemon juice, lemon extract, and vanilla extract together in a 3-cup (or more) liquid measuring cup. Set aside.
large eggs (at room temperature*)4large eggs4lemon juice (at room temperature)2 tablespoonscups lemon juice. hot but not boiling2/3lemon juice1 tablespoonlemon extract (may sub 2 tsps lemon zest)1 teaspoonvanilla extract2 teaspoonsteaspoon vanilla extract1/2
4
Add blueberries to a medium bowl and toss with 1 tablespoon flour. Set aside.
5
Using a stand mixer fitted with paddle attachment, mix cake flour, sugar, baking powder and salt on the lowest speed until combined, about ⏱️ 20 seconds. With the mixer still running at the lowest speed, add 1 piece of butter at a time and continue to beat until all the butter is added. Increase speed to medium and continue to beat until the mixture resembles coarse meal, with butter bits no larger than small peas.
cake flour2 cupsbaking powder2 teaspoons
6
With the mixer running on low, add approximately half of the egg mixture to the flour mixture. Increase speed to medium-high and beat until light and fluffy, approximately ⏱️ 60 seconds. Reduce speed to medium-low and add remaining egg mixture and beat until incorporated, about ⏱️ 30 seconds (batter may look slightly curdled.) DO NOT OVERMIX. Add blueberries and lemon zest and gently fold into batter, taking care not to overmix.
lemon zest1 tablespoon
7
Divide batter equally between the cake pans, smooth with a spatula and drop a few times on the counter to get rid of air bubbles. Bake at 350 degrees F for ⏱️ 20-25 minutes or until a toothpick inserted in the center of the cakes comes out with a few moist crumbs, rotating pans halfway through baking.
8
Cool the cakes in pans for ⏱️ 10 minutes then remove cakes to a wire rack and let cool completely before cutting. While the cakes are cooling make Lemon Curd (recipe below).
9
Lemon Curd
10
OFF HEAT, whisk eggs and egg yolks in a medium saucepan, then gradually whisk in sugar. Whisking constantly, slowly pour hot lemon juice into the egg mixture. Cook over medium heat (medium-low if you know your stove runs hot), stirring constantly, until it reaches the consistency of pourable pudding (it will thicken more as it chills), 170 degrees F.
large eggs (at room temperature*)4large eggs4large egg yolks2lemon juice (at room temperature)2 tablespoonscups lemon juice. hot but not boiling2/3lemon juice1 tablespoon
11
Immediately remove pan from heat and stir in butter until melted, followed by vanilla and salt. Strain curd through a fine-mesh strainer/sieve into a small bowl. (Curd will thicken as it chills). Press plastic wrap directly on surface of curd and let it chill completely. You can either place Lemon Curd in the freezer for up to one hour to chill if using as soon as your cakes are cool or in the refrigerator if using later than one hour. **You will use 1/4 Lemon Curd in the Lemon Cream Cheese Frosting and the rest as specified in frosting your cake.**
12
Frosting
13
Using a handheld mixer, beat cream cheese and butter together at medium speed until very creamy. Beat in 1/4 cup lemon curd (from chilled Lemon Curd you made), lemon juice, vanilla extract and salt until smooth. Gradually beat in powdered sugar then continue to beat for ⏱️ 2 minutes at medium-high speed until smooth and fluffy. If frosting is too thick then you can beat in 1 teaspoon milk at a time until you’ve reached desired consistency. If frosting is too runny, then refrigerate until more set.
lemon juice (at room temperature)2 tablespoonscups lemon juice. hot but not boiling2/3lemon juice1 tablespoonvanilla extract2 teaspoonsteaspoon vanilla extract1/2
14
Assemble
15
Cut cakes in half horizontally using a long serrated knife to create 4 even layers. Place 1 layer, cut side up, on a serving plate or cake pedestal then evenly top with a generous amount of Frosting (about a heaping cup). Top with 2nd cake layer and evenly spread with half of the chilled Lemon Curd. Add third layer and evenly top with Frosting (heaping cup). Add final Cake Layer then frost top and sides of cake with remaining frosting. Evenly spread remaining Lemon Curd on top of cake, Decorate if desired with blueberries. (My blueberries are garnished with powdered sugar.)
16
Chill then Slice
17
Refrigerate the cake for ⏱️ 30-45 minutes to firm up before slicing, or better yet, pop it in the freezer if you have time for it to thaw after being sliced. Best served at room temperature.
18
Store
19
The frosted cake should be covered with an inverted bowl or cake cover and refrigerated. Bring cake to room temperature before serving.
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