This is one of our most popular cakes ever – Lemon-Blueberry Cake
Since I started baking, too many years ago to mention, I’ve started to learn a thing or two about baking a cake. While not as pesky as a pie, there are a few things that help guarantee a better result.
ONE – While you can use all-purpose flour when baking a cake, cake flour really does make a difference. Cake flour is more finely milled and typically bleached with a lower content of gluten-producing proteins than all-purpose. Baked goods from cake flour have a fine, soft texture – very tender.
TWO – Make sure the eggs, butter and milk are all at room temperature before beginning. Chilled eggs and milk can harden the batter resulting in a batter that is curdled looking and not smooth.
THREE – Don’t overbeat your batter. Over-beating results in the formation of gluten, which leads to tough crumb.
FOUR – The last step before placing filled cake pans in the oven is to drop them to the counter from a height of about 12 inches. The impact of the fall forces any large air bubbles in the batter out. This creates a more even texture with less big holes when you slice your cake. *** Only do this with cakes using baking soda or powder not egg foam cakes like angel food.
Now on to our cake for May, this one’s a winner. I love the combination of lemon and blueberry, and the white chocolate and cream cheese complement it perfectly. Give it a try – it’s easy and I think it’s a real show-stopper!
Lemon-Blueberry Cake with White Chocolate Cream Cheese Frosting
EMAIL Recipe Share on FacebookIngredients
- 3-1/3 cups cake flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup 1-1/2 sticks unsalted butter, room temperature
- 2 cups sugar
- 1/3 cup fresh lemon juice
- 1 tsp grated lemon zest
- 4 large eggs
- 1 cup + 2 Tbsp buttermilk
- 2-1/2 cups fresh blueberries
Instructions
- Preheat oven to 350ºF. Butter and flour two 9-inch cake pans. Line bottoms with rounds of parchment paper.
- Whisk together flour, salt, baking powder and baking soda in a bowl.
- Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until blended, scraping down sides of bowl. Beat in lemon juice, zest, then 1 egg at a time. Continue to beat until well blended.
- Add dry ingredients in 3 additions alternating with buttermilk. Fold in berries. Transfer to pans.
- Bake cakes until tester inserted in the centre comes out clean, about 45 minutes. Cool cakes in pans on racks.
- TO ASSEMBLE: Make White Chocolate Cream Cheese Frosting. Turn first layer of cake on platter. Peel off parchment. Spread with 1 cup frosting. Place second layer on top. Remove parchment. Frost remainder of sides and top. Keep in refrigerator until ready to serve.
Notes
Chris
Icecreamsandwich@live.com.au
27.32.252.124
Submitted on 2013/10/14 at 4:04 pm
Hi!
I’m looking to try this fabulous cake out, are you using 9inch pans in the photos? They look much smaller!
So is the recipe for 9inch (23cm pans) or smaller? Making this cake for a friends birthday!
Also are there any other tips you can give me? My plain cakes have been a flop lately so I’m hoping this ‘harder’ cake will work out better
Hi,
First time trying, rookie baker. Is it 3 x 1/3 cups of flour or is it 3 cups PLUS 1/3?
It means 3cups + 1/3 cup ( 3 1/3 in total cups of flour)
Just found this recipe. It looks fabulous. Could this be made as a Bundt Cake? If so, would there be any changes to the recipe? And, how much time would I add to the baking?
Because Bundt pans are so deep and hold more batter, you will have to lengthen the baking time. The oven temperature does not have to change.
Most Bundt cake recipes are baked for 60 minutes or more. Check for doneness at the 45-minute mark. Use a skewer to pierce the center of the cake. If it comes away clean, the cake is fully baked. If the skewer comes away with cake batter, let it bake for another 5 to 10 minutes and try again.
Submitted on 2013/10/20 at 2:54 pm | In reply to Chris.
Yes 9″ pans. This is not a simple cake, but is is tasty. If you are looking for a cake that is simple and never fails try https://eatineatout.ca/one-pan-double-chocolate-cake/
Chris
Icecreamsandwich@live.com.au
27.32.252.124
Submitted on 2013/11/09 at 7:34 pm | In reply to publisher.
Cake worked fabulously! I am pretty experienced In baking but lately have been messing up the simpler cakes by overlooking the recipe but this cake worked out really well, thank you for the recipe!
Also are there any other icings you would pair with this cake? A lighter icing perhaps?
Submitted on 2013/11/10 at 6:12 pm | In reply to Chris.
So glad this worked out for you! This cake would we wonderful with a simple vanilla or lemon buttercream icing. Or maybe try it in a Bundt pan with a lemon glaze.
I made this cake last year just for a try, it was amazing! My husband said “the best cake he has ever tasted!”. So… It is time, he has requested it again. Today I am attempting to make 2 of these cakes 🙂 one for my hubby and one for a coworkers birthday. I’m excited to get started and can’t wait for my slice later this evening! Thank you for sharing!
So excited to hear from you Melissa, enjoy!
Hi. Do you think I can use any other fruits, like raspberries?
Hi Julia, blueberries are a very stable fruit in that they don’t let the baking get too soggy. I think raspberries or blackberries would work too. Don’t use strawberries they will get soggy. You could also try peaches or mangos chopped very well.
My family loves this cake. I have been making it since 2000 when the exact same recipe was published in bon appetit.
Can I make the frosting a day early and frost the next day at room temperature? Or will the white chocolate solidify? Thanks!!
It has to be kept in the fridge due to the cream cheese and butter, so yes it will solidify. If you don’t have time to make the frosting the day of assembling the cake, bring the frosting out of the fridge an hour before and quickly whip again before frosting layers.
Awesome it worked out great thank you!!!!
Do you think it would work well to add vanilla to the frosting?
Sure.
Hello,
I’ve made this a few times beofre from a recipe in Bon Appetit and it’s always been a winner!! wonderful to see the cake here!
Im making this cake this week for my partners birthday and can’t wait. I intend to add a lemon blueberry curd as a filling. Im wondering if you think the cake would translate well to 3 layers rather than 2? What size tins should I try? Thanks!
Hi Liz, lemon curd will be fabulous with this cake! The cake is quite moist and has LOTS of blueberries. I would stick with the two layers in a 9″ pan for stability. Having said that, if you want to try 3 layers switch to 8″ pans and watch your doneness time, it may be a bit less.
I love this cake. However now in Dec I have frozen blueberries on hand. Can I use them instead of fresh? What modifications do I need to make?
For the best texture always use fresh. In an emergency you can use frozen, but it will add more water and lower the batter temperature. This will cause changes to the cake batter.
I found this recipe back in 2018 and I’m glad to see that it is still here. This was one of the best cakes I’ve tasted. Even to this day, my family still remembers it.