Luscious Blueberry Lemon Cake with Dreamy Buttercream Frosting

This Blueberry Lemon Cake with Buttercream Frosting is a symphony of flavors and textures. The moist, tender cake, infused with the bright zest of lemon and studded with juicy blueberries, is perfectly complemented by the smooth, creamy, and slightly tangy buttercream frosting. This recipe is perfect for birthdays, celebrations, or simply a delightful weekend treat. We will delve into each step, ensuring your baking experience is enjoyable and your cake is a masterpiece.

Ingredients

For the Cake:

* 2 1/2 cups (300g) all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup (227g) unsalted butter, softened
* 1 3/4 cups (350g) granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup (240ml) buttermilk
* 1/4 cup (60ml) lemon juice, freshly squeezed
* Zest of 2 lemons
* 1 1/2 cups (180g) fresh blueberries, lightly tossed in 1 tablespoon of flour

For the Buttercream Frosting:

* 1 cup (227g) unsalted butter, softened
* 3-4 cups (360-480g) powdered sugar, sifted
* 1/4 cup (60ml) heavy cream
* 2 tablespoons lemon juice, freshly squeezed
* 1 teaspoon vanilla extract
* Pinch of salt

Equipment

* Two 9-inch round cake pans
* Parchment paper
* Mixing bowls
* Electric mixer (stand or hand-held)
* Rubber spatula
* Measuring cups and spoons
* Wire rack
* Offset spatula or icing knife

Instructions

Part 1: Preparing the Cake

1. Preheat the Oven and Prepare the Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. To prevent sticking, you can also line the bottoms of the pans with parchment paper rounds. This will ensure the cakes release easily after baking.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking ensures even distribution of the leavening agents, resulting in a lighter, more evenly textured cake.
3. Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes. Creaming incorporates air into the mixture, which is essential for a tender cake crumb.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Make sure each egg is fully incorporated before adding the next. Vanilla extract enhances the overall flavor profile of the cake.
5. Alternate Adding Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can lead to a tough cake. Overmixing develops the gluten in the flour, resulting in a dense texture. Start by adding about one-third of the dry ingredients, then half of the buttermilk, another third of the dry ingredients, the remaining buttermilk, and finish with the last third of the dry ingredients.
6. Add Lemon Juice and Zest: Stir in the lemon juice and lemon zest. The lemon juice adds a subtle tanginess, while the zest provides a burst of citrus aroma and flavor.
7. Fold in Blueberries: Gently fold in the blueberries that have been lightly tossed in flour. Tossing the blueberries in flour helps prevent them from sinking to the bottom of the cake during baking. Be gentle when folding to avoid crushing the blueberries.
8. Pour Batter into Pans: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
9. Bake: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time may vary depending on your oven. Start checking for doneness around 30 minutes.
10. Cool the Cakes: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Cooling the cakes in the pans prevents them from breaking. Cooling them completely before frosting is essential to prevent the frosting from melting.

Part 2: Preparing the Buttercream Frosting

1. Cream the Butter: In a large bowl, using an electric mixer, cream the softened butter until light and fluffy. This usually takes about 3-5 minutes.
2. Add Powdered Sugar: Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition. Sifting the powdered sugar prevents lumps and ensures a smooth frosting.
3. Add Heavy Cream, Lemon Juice, Vanilla, and Salt: Beat in the heavy cream, lemon juice, vanilla extract, and salt. The heavy cream adds moisture and richness to the frosting, while the lemon juice provides a tangy counterpoint to the sweetness. Vanilla extract enhances the overall flavor, and a pinch of salt balances the sweetness.
4. Adjust Consistency: If the frosting is too thick, add a little more heavy cream, one tablespoon at a time, until you reach the desired consistency. If the frosting is too thin, add a little more powdered sugar, one tablespoon at a time.
5. Whip Until Fluffy: Continue to beat the frosting for another 2-3 minutes, or until it is light and fluffy.

Part 3: Assembling the Cake

1. Level the Cakes (Optional): If the cakes have domed during baking, use a serrated knife to level the tops. This will ensure a more even and stable cake.
2. Place First Layer: Place one cake layer on a serving plate or cake stand.
3. Frost the First Layer: Spread an even layer of buttercream frosting over the top of the first cake layer.
4. Place Second Layer: Carefully place the second cake layer on top of the frosted first layer.
5. Frost the Entire Cake: Frost the top and sides of the cake with the remaining buttercream frosting. Use an offset spatula or icing knife to create a smooth and even finish.
6. Decorate (Optional): Decorate the cake as desired. You can use fresh blueberries, lemon slices, or a simple piping design.
7. Chill (Optional): Chill the cake for at least 30 minutes before serving. This will help the frosting set and make the cake easier to slice.

Tips for Success

* Use Room Temperature Ingredients: Using room temperature butter, eggs, and buttermilk is crucial for creating a smooth batter and a tender cake. Room temperature ingredients emulsify more easily, resulting in a better texture.
* Measure Flour Accurately: Measuring flour accurately is essential for baking success. Spoon the flour into a measuring cup and level it off with a knife. Avoid scooping the flour directly from the bag, as this can compact the flour and result in too much flour in the recipe.
* Don’t Overmix the Batter: Overmixing the batter can develop the gluten in the flour, resulting in a tough cake. Mix until just combined.
* Use Fresh Blueberries: Fresh blueberries provide the best flavor and texture in this cake. If you are using frozen blueberries, do not thaw them before adding them to the batter. Toss the frozen blueberries in flour to prevent them from sinking.
* Adjust Sweetness: Adjust the amount of powdered sugar in the frosting to suit your taste. If you prefer a less sweet frosting, use less powdered sugar. If you prefer a sweeter frosting, use more powdered sugar.
* Add Flavorings: Experiment with different flavorings in the frosting, such as lemon extract, almond extract, or orange zest.
* Get Creative with Decorations: Get creative with the decorations. You can use fresh fruit, sprinkles, edible flowers, or a simple piping design.
* Store Properly: Store the cake in an airtight container in the refrigerator for up to 3 days. Let the cake come to room temperature before serving for best flavor.

Variations

* Lemon Poppy Seed: Add 2 tablespoons of poppy seeds to the cake batter for a lemon poppy seed version.
* Raspberry Lemon: Substitute raspberries for the blueberries for a raspberry lemon cake.
* Mini Cupcakes: Bake the batter in cupcake liners for mini blueberry lemon cupcakes. Reduce the baking time accordingly.
* Gluten-Free: Use a gluten-free all-purpose flour blend to make this cake gluten-free.
* Vegan: Substitute the butter with vegan butter, the eggs with flax eggs or applesauce, and the buttermilk with a plant-based milk mixed with lemon juice for a vegan version.

Troubleshooting

* Cake is Dry: Make sure you are using enough liquid in the recipe. Check your oven temperature and baking time. Overbaking can cause the cake to dry out.
* Cake is Dense: Avoid overmixing the batter. Make sure your baking powder and baking soda are fresh.
* Frosting is Too Thin: Add more powdered sugar, one tablespoon at a time, until you reach the desired consistency.
* Frosting is Too Thick: Add more heavy cream, one tablespoon at a time, until you reach the desired consistency.
* Blueberries Sink: Toss the blueberries in flour before adding them to the batter. This will help prevent them from sinking to the bottom of the cake.

Serving Suggestions

* Serve chilled or at room temperature.
* Pair with a scoop of vanilla ice cream or a dollop of whipped cream.
* Garnish with fresh blueberries and lemon slices.
* Enjoy with a cup of coffee or tea.

Nutritional Information (per serving, approximate)

* Calories: 450-550
* Fat: 25-35g
* Saturated Fat: 15-20g
* Cholesterol: 80-100mg
* Sodium: 200-300mg
* Carbohydrates: 50-60g
* Sugar: 35-45g
* Protein: 3-5g

(Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.)

Conclusion

This Blueberry Lemon Cake with Buttercream Frosting is a delightful treat that is sure to impress. With its moist, tender cake, bright lemon flavor, juicy blueberries, and creamy frosting, it’s the perfect dessert for any occasion. Follow these detailed instructions and tips, and you’ll be baking a masterpiece in no time! Enjoy!