Whether you are having brunch or anytime, this lemon blueberry pound cake is the perfect choice. A lemon blueberry cake is so refreshing and full of wonderful natural flavors! Buttercream fills this moist and easy-to-make cake with delicious blueberries and lemons. My favorite Easy father day cake and one of my most popular. I hope you will try it!
Those who love blueberries should make this lemon blueberry cake right away! Its moist texture is perfectly balanced by lemon zest and juice. One batch of buttercream is flavored with a blueberry reduction, and the other is flavored exclusively with lemon. Additionally, if you are considering making this cake in a Bundt pan, be aware that it tends to stick to the bundt; it releases easily from a loaf pan but sticks to a Bundt.
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There is no way my description of the cake does it justice, but I had a blast making it! Due to the cake’s delicious taste, you don’t need a lot of frosting, you don’t want to mask the flavor with excessive sugar. I really liked it as a naked cake.
Frequently Asked Questions
It is possible that some of your blueberries will sink, but the result will still be a nicely distributed blueberry to cake, especially since the layers of cake are quite thin. This cake can be made several times by using different crumb combinations, but the final cake turned out gummy, dense, flavorless, and just all around lackluster.
If it’s a choice between flavor and texture, I’ll take the latter. Some people like tossing their berries with cornstarch or flour to keep them from floating, but I found it to be ineffective here.
Blueberries can be frozen, thawed in the refrigerator and drained of any excess juice, then tossed in 1 Tbsp of starch without adding lemon juice. Blueberries should not be added more than 16 ounces or the cake will become heavy.
It is possible to bake ahead of time, wrap it in plastic wrap, and freeze it for up to three months once it has cooled. Make sure you take out the pieces 2-3 hours before assembling. For preserving the frosting, place it in an airtight container and refrigerate for 1 week or freeze for 3 months. Make sure it is at room temperature before using and rewhip it. Cakes that have been frozen (whole or sliced, stored airtight) can be stored for up to 3 months.
Leftovers from this cake are delicious if you’re lucky enough to have them. Leftovers of this cake taste wonderful for a few days after baking! If there is any leftover cake, keep it at room temperature in a covered cake plate. You don’t need to keep it in the refrigerator. That actually dries out the cake and makes it taste less delicious.
The best way to measure your ingredients is to use a scale. People usually have problems when they add too much flour to their recipes. You should also avoid overmixing the batter. When you overmix the cake, the gluten develops, and when it’s baked, it contracts and becomes dense. Once combined, mix until smooth.
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Whipped Lemon Frosting
- 4 Cups Powdered Sugar
- 1 Tablespoon Lemon Zest
- 1 Teaspoon Vanilla Extract
- 1 Cup Salted Butter Softened
- 3-5 Tablespoons Heavy Cream
- 4 Egg whites
- ½ Teaspoon Salt
- 1 Cup Buttermilk
- Zest of 2 Lemons
- 1 Teaspoon Vanilla
- ½ Cup Vegetable Oil
- ½ Teaspoon Baking Soda
- ¼ Cup Fresh Lemon Juice
- 1 ½ Cups Granulated Sugar
- 2 ¼ Cups Cake Flour divided
- 2 Teaspoons Baking Powder
- 1 ½ Cup Fresh or Frozen Blueberries
- The soft butter should be placed in the mixer bowl and beaten for about 3 minutes until it is pale-yellow. Once the powdered sugar has been incorporated, add it on low and mix until well blended.
- Adding the lemon zest, vanilla, and three tablespoons of cream will help to enhance the flavor. Light and fluffy, about 3 minutes on medium-high. With a rubber spatula, scrape down the sides and bottom of the bowl as necessary.
- A soft frosting can be achieved by adding more cream, one tablespoon at a time, until the desired thickness is achieved. For this cake, it is recommended that the frosting be stiff enough to form thick peaks when it is frosted.
Whipped Lemon Frosting
- The oven should be preheated to 350°. Set aside two 8-inch round cake pans and grease them. Combine the sugar with the lemon zest in a small bowl until fragrant.
- A large bowl should be used to combine the lemon sugar, 2 cups of flour, baking powder, baking soda, and salt. The buttermilk, lemon juice, vanilla extract, and oil should also be added to the same bowl, and they should be mixed just until combined.
- Make medium stiff peaks with the egg whites in another bowl. To loosen up the cake batter, fold in ⅓ of the egg whites, followed by the remaining egg whites. The egg whites should only be visible in a few streaks.
- After the blueberries have been tossed in the remaining ¼ cupflour, add the blueberries. Just combine the cake batter with the icing.
- After the cake batter has been divided evenly between the two cake pans, bake it for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the frosting cool completely before applying.
Nutrition Information:Yield: 8
Amount Per Serving: Calories: 835Total Fat: 27gSaturated Fat: 17gTrans Fat: 1gCholesterol: 71mgSodium: 465mgCarbohydrates: 145gFiber: 2gSugar: 111gProtein: 8g