Blueberry lemon cake. Sunshine-sweet lemon blueberry layer cake dotted with juicy berries and topped with lush cream cheese frosting. The only cake you need all spring. This blueberry cake is one of our all-time spring and summer favorites.
It's bright, lemony and covered in a heaping amount of fresh blueberries. This Lemon Blueberry Cake is another one that's been a long time in the making — I just never got around to it. But I wanted something pretty, light, and delicious for spring, so I thought it would be. You can cook Blueberry lemon cake using 10 ingredients and 4 steps. Here is how you cook that.
Ingredients of Blueberry lemon cake
- You need 2 cups of all-purpose flour.
- It’s 2 tsp of baking powder.
- It’s 1/2 of salt.
- You need 2 of eggs.
- It’s 1 of sugar.
- You need of Zest of one lemon.
- Prepare 1/3 of oil.
- It’s 1/4 of yoghurt.
- Prepare 1 tsp of vanilla.
- You need 1 cup of frozen or fresh blueberries.
Ricotta cheese in a pound cake? If your Lemon Blueberry Cake didn't rise, there could be the following reasons: wrong or too little flour or the wrong oven temperature. This cake is beyond moist, with the perfect zing from lemon zest and juice. I divided my buttercream into two batches; one is flavored with a blueberry reduction while the other is all lemon.
Blueberry lemon cake step by step
- Mix all the wet ingredients together.
- Sift the dry ingredients over it.
- Fold the blueberries into the batter (ps. If using frozen mix 2 tbsp of flour before adding to the batter).
- Bake for 50-60 minutes.
Blueberry Lemon Cake is a delicious refreshing cake perfect for summer. Three layers of blueberry buttery cake bursting with lemon flavor and filled with a delicate lemon swiss meringue buttercream. This Lemon Blueberry Cake is extra lemony thanks to the lemon juice, zest, and extract in the batter and frosting. Two layers of buttery lemon cake filled with fresh blueberries and covered in a luscious lemon cream cheese frosting. Introducing your new favourite thing 🍋.