Sunday, February 6, 2022

Blueberry Lemon Cake + Video

This Blueberry Lemon Cake is bright, delicious, and bursting with fresh berries. Make it from scratch or use a box mix if you’re short on time!

Get ready - everyone will be asking for a copy of this easy lemon cake recipe once they’ve tried it!

Blueberry Lemon Cake

A tender, fluffy citrus sponge is dotted with juicy blueberries and soaked in an incredible lemony glaze. Finally, a decadent layer of homemade cream cheese frosting is smoothed over the top.

Each bite is bursting with fresh fruit flavor that can be enjoyed throughout the year. Serve it at summer BBQs and potlucks or enjoy it after a heavy holiday meal.

Craving similar flavors for your morning meal? You’ll love these fluffy buttermilk pancakes or my almond breakfast cake recipe.

Or, look through my collection of poke cakes to satisfy any craving!

blueberry lemon cake slice on a plate

Tips and Tricks

  • Use room temperature ingredients. Let the eggs, butter, and dairy warm on the counter before starting this easy lemon cake recipe. This helps the batter come together smoothly and prevents lumps. The exception is the heavy cream - that should be cold when whipped!
  • Coat the berries first! Tossing the blueberries in a little bit of flour helps them to stay dispersed throughout the batter and not sink to the bottom. If using frozen berries, it also prevents color bleeding!
  • Don’t have buttermilk? You can make your own! Add 1 tablespoon of vinegar or lemon juice to a measuring cup, then fill with regular milk until it reaches 1 ¼ cup total. Let it sit for about 5 minutes, then give it a stir and use as directed.
  • Whipped cream substitute: Instead of making your own, simply fold 2 cups of thawed Cool Whip into the cream cheese mixture.
easy lemon cake recipe stirring in blueberries


To see us make this from start to finish, watch the video at the top of this post.

Kitchen Tools You Will Need

  • 9x13 Baking Dish - This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles too.
  • Electric Hand Mixer - I’ve had this one in my kitchen forever and it still works beautifully.
  • Mixing Bowls - I like to have a variety of sizes on hand, and this set has them all.
  • A sturdy silicone spatula can be used for scraping, stirring, and smoothing and is easy to clean too! 
  • Microplane/Zester - Not only is it great for zesting citrus, I like to use it to grate garlic as well.
making poke cake holes

Layer Cake Option


You can easily convert this poke cake into a stunning layered dessert!

Divide the batter between two 9-inch round pans and bake for 20 to 25 minutes. Transfer each layer to a wire rack, then poke holes in both cakes and drizzle with citrus glaze.

Once cooled, spread the cream cheese frosting between the layers and sprinkle in some blueberries. Then, frost the outside of the blueberry lemon cake and top with additional fresh berries.

easy lemon cake recipe pouring lemon drizzle over cake

Blueberry Lemon Cake FAQ

Can I make this poke cake with a box mix?

Absolutely! Prepare a yellow or lemon box mix according to the package directions, but add 1 teaspoon of lemon extract and 1 tablespoon of zest.

Before baking, fold in 2 cups frozen or fresh blueberries tossed in 1 tablespoon of flour.

How do I soften cream cheese quickly?

Unwrap the blocks completely and place them on a heat-safe plate. Microwave for 10 to 15 seconds until you can easily press your finger into the center.

easy lemon cake recipe overhead photo

Enjoy!

With love from our simple kitchen to yours. 

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blueberry lemon cake slice Wide Photo




Yield: 16
Author: Melissa Erdelac
Blueberry Lemon Cake

Blueberry Lemon Cake

This blueberry lemon cake is bright, delicious, and bursting with fresh berries. Make it from scratch or use a box mix if you’re short on time!
Prep time: 30 MinCook time: 25 MinTotal time: 55 Min

Ingredients

Lemon Blueberry Cake
  • 3/4 cup (6 oz) unsalted butter, softened
  • 1 3/4 cup sugar
  • 3 eggs, room temperature
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Lemon extract
  • 1 tablespoon lemon zest (about 2 lemons)
  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cup buttermilk
  • 1 3/4 cups fresh or frozen blueberries, tossed in 1 tablespoon flour
Lemon Glaze
  • 1/4 cup fresh lemon juice (use zested lemons)
  • 1 1/2 cup powdered sugar
Lemon Whipped Cream Cheese Frosting
  • 12 ounces cream cheese, softened
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon extract
  • 1 cup powdered sugar
  • 3/4 cup heavy cream (or 2 cups Cool Whip)
  • 1/4 cup fresh blueberries, for decorating
  • Lemon slices, for decorating

Instructions

For the Cake
  1. Preheat oven to 350ºF. Grease a 13 X 9 inch baking pan. Set aside.
  2. In a large mixing bowl beat together butter and sugar until very light and fluffy, about 4 minutes.
  3. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract, lemon extract, and lemon zest.
  4. In a separate bowl whisk together flour, baking powder, and salt. Alternatively add flour and buttermilk to butter / sugar mixture, beating on low after each addition until just combined. Gently fold in blueberries tossed in flour.
  5. Pour into prepared baking pan and bake 30-35 minutes, or until toothpick inserted in middle comes clean.
  6. Remove from oven and mix together lemon drizzle ingredients. Poke holes all over warm cake using a skewer or fork. Pour drizzle over cake and let seep in. Use a spatula to spread drizzle around and evenly distribute. Allow cake to cool completely before frosting.
For the Frosting
  1. In a large bowl beat together cream cheese, lemon zest, lemon extract, and powdered sugar. Set aside.
  2. If using heavy cream, pour into a separate clean, large bowl. Beat on high until it holds shape and peaks form, about 3-4 minutes.
  3. Fold whipped cream (or Cool Whip) into cream cheese mixture until no streaks remain.
  4. Spread frosting on top of cooled cake and garnish with fresh blueberries and lemon slices.
COOK'S NOTES
  1. To make a layer cake: Divide batter between two 9 inch cake pans and bake for 20-25 minutes. Poke warm cake layers with holes and drizzle with lemon glaze. Spread the whipped lemon cream cheese frosting in between cooled layers, along with some fresh blueberries. Then frost the entire cake and sprinkle more fresh blueberries on top.
  2. To substitute a cake mix: Use a yellow cake, prepare according to directions, but also add 1 teaspoon of lemon extract and 1 tablespoon of lemon zest. Before baking, fold in 2 cups frozen or fresh blueberries tossed in 1 tablespoon of flour.
  3. Buttermilk substitution: Pour 1 tablespoon vinegar or lemon juice in a measuring cup. Add milk until you have 1 1/4 cups total liquid. Let sit for 5-10 minutes, stir, and then to use.


Blueberry Lemon Cake closeup

Originally published July 2018, updated and republished January 2022

https://amzn.to/2npi3zd

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6 comments:

  1. I just made this cake and it is in the oven as I type--will let you know the outcome---Smells fabulous!!

    ReplyDelete
  2. My Family and I Love this cake!!! Was wondering if it is possible to substitute Strawberries instead???

    ReplyDelete
  3. Is the cake still moist without the lemon glaze drizzle?

    ReplyDelete
  4. Is the cake still moist without the lemon glaze drizzle?

    ReplyDelete
  5. Can this be made.into cupcakes?

    ReplyDelete
    Replies
    1. Yes I used raspberry’s and made cupcakes for my daughters bday, they were a huge hit!

      Delete

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