I cant believe we are in the middle of summer and I have not shared my lemon blueberry cake recipe. Truth be told this is a new one for me. It wasn’t until the last couple of years that I developed a liking for lemon cake and blueberries. I have always been more of a strawberry girl. So lets dive right in??! Shall we?!
A Simple Lemon Blueberry Cake
This cake is basically a lemon butter cake with fresh blueberries folded into the batter before it is popped in the over. So your ingredients will be as follows.
Cake Flour – I always recommend cake flour for anything cake. If you are going for bakery style texture, cake flour will be your cake best friend.
Butter – Of course, an amazing quality butter will ensure your layers are nice and flavorful
Fresh Lemons – Fresh lemon juice and lemon zest is what makes this cake the real deal. These are a must for fresh lemon flavor we all look forward to in our lemon desserts.
Fresh Blueberries – One of my new favorite fruits. I prefer to use fresh blueberries because it’s summer and they are in season. Just be sure that take blueberries out the fridge with your other cold ingredients to ensure that they will be room temperature as you fold them into your batter.
How do you add lemon flavor to a cake?
To add fresh lemon flavor to a cake, always do so by adding fresh lemon zest and a little bit of lemon juice. This is what I paired in this lemon blueberry layer cake to ensure its bursting with lemon flavor. If you do not have fresh lemons then you may be able to get by using Lorann’s lemon flavor emulsion however nothing beats using fresh lemons zest and lemon juice in this recipe.
How do you keep blueberries from sinking in cake?
After you wash and dry your fresh blueberries, ensure they are at room temperature. Sprinkles 1 teaspoon of flour per cup of fresh blueberries then toss with a spoon to fully coat berries. Once they are coated fold them into your cake better. For frozen blueberries, do not thaw! Simply toss frozen blueberries with 1-2 teaspoons of flour before folding into your cake batter.