Lemon Blueberry Cake

Lemon Blueberry Cake

While a lot of cakes can be quite decadent and heavy, this Lemon Blueberry Cake stands out as a light alternative. It’s a perfect “tea-time” cake with a fresh lemon flavor and no frosting, just a delicate whipped cream. I usually make this during the spring or summer when it is blueberry season, but to my surprise, there was a huge sale on blueberries in my area. Even if you don’t have access to fresh berries, you can always use a fruit jam as an alternative as the filling - it will still taste delicious!

LEMON CAKE:

  • 2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup granulated sugar

  • 1/2 cup unsalted butter, softened

  • 3 large eggs

  • 1 cup buttermilk

  • 4 tablespoons finely grated lemon rind

  • 3 tablespoons fresh lemon juice

LEMON CURD:

  • 3/4 cup lemon juice

  • 3/4 cup sugar

  • 2 tablespoons lemon zest, grated

  • 3 egg yolks

  • 1/2 cup butter, cubed

WHIPPED CREAM:

  • 1 pint heavy whipping cream (2 cups)

  • 3 tablespoons granulated sugar

  • 1 teaspoon vanilla extract

Directions

  • Preheat oven to 350°. Spray cake pans with non-stick cooking spray or coat evenly with softened butter.

  • Whisk together flour, baking powder, baking soda, and salt, set aside.

  • Beat granulated sugar and butter in a large bowl of an electric mixer fitted with the beater attachment. Add eggs, one at a time, mixing well after each addition. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with the flour mixture. Sprinkle in the lemon rind and lemon juice.

  • Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 25-30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

  • For the lemon curd, combine all the ingredients in a sauce pan and cook on very low heat for about 5-7 minutes, stirring frequently, until curd is thickened.

  • Let mixture cool for 10 minutes. Cover surface with plastic wrap and place in fridge.

  • For the whipped cream, chill whisk attachment and mixing bowl in the freezer for 20 minutes.

  • Then, combine whipping cream, sugar, and vanilla in chilled bowl and whisk for about 5-7 minutes on medium to high speed, until soft peaks form.

  • To assemble cake, spread a thin layer of lemon curd on the top of each cake layer. Add a thin layer of whipped cream and place fresh blueberries in the middle of the bottom tier. Add more whipped cream on top of berries.

  • Place top tier on top and cover with more whipped cream and fresh blueberries.

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