Lemon Blueberry Cake with Cream Cheese Whipped Cream
Brighten up any gathering with the refreshing zest of lemon and the delightful sweetness of blueberries in this exquisite Lemon Blueberry Cake. Topped with a luscious cream cheese whipped cream, this dessert is not only a feast for the eyes but also a treat for the taste buds. Here’s how to make it:
Ingredients:
- Cake:
- ½ cup unsalted butter, room temperature
- ½ cup canola oil
- 1½ cups granulated sugar
- 4 eggs
- ¾ cup milk
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1½ teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons lemon zest
- 2¼ cups all-purpose flour (fluffed and leveled)
- 3 cups fresh blueberries
- 3 tablespoons all-purpose flour (for tossing blueberries)
- Cream Cheese Whipped Cream:
- 1 package cream cheese, room temperature (250g/8oz)
- 1¾ cups powdered sugar
- ¾ cup heavy whipping cream (30-35% fat), cold
- Zest of 1 lemon (use ½ for a milder flavor)
- 1 teaspoon vanilla extract
Directions:
- Preparation:
- Preheat your oven to 350°F (175°C).
- Lightly grease three 8″ round cake pans and dust with flour, or line with parchment paper.
- Make the Cake Batter:
- In a large bowl, use an electric mixer to beat the butter until smooth.
- Add the oil and sugar, beating for another 2-3 minutes until fluffy.
- Incorporate eggs one at a time, ensuring each is fully mixed in.
- Mix in milk, lemon juice, and vanilla extract on low speed until smooth.
- Combine baking powder, salt, and lemon zest, then gradually add flour until just mixed.
- Bake the Cake:
- Divide the batter evenly between the prepared pans.
- Toss blueberries in 3 tablespoons of flour and evenly distribute them over the batter in the pans.
- Bake for 22-25 minutes, or until a toothpick comes out clean. Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack.
- Prepare Cream Cheese Whipped Cream:
- In a medium bowl, beat cream cheese until smooth.
- Gradually add powdered sugar and continue to beat until well combined.
- Add cold whipping cream, lemon zest, and vanilla extract, then beat on high until the mixture is fluffy and thick.
- Assemble the Cake:
- Spread cream cheese whipped cream between each layer and on top of the cake. Garnish as desired.
- For best results, allow the cake to set by chilling for a few hours before slicing.
Nutritional Information:
- Calories: 400 kcal per serving
- Servings: 12
This Lemon Blueberry Cake is perfect for any occasion, whether it’s a casual get-together or a more formal celebration. The combination of tangy lemon and sweet blueberries, paired with the rich cream cheese whipped cream, makes this cake a guaranteed crowd-pleaser. Enjoy the process and the delicious results!
Lemon Blueberry Cake
- Total Time: 45 minutes
- Yield: 12 1x
Description
This Lemon Blueberry Cake is a delightful combination of tart lemon and sweet blueberries, creating a refreshing and vibrant dessert. The cake layers are light and fluffy, perfectly complemented by the creamy and tangy cream cheese whipped cream. Each bite offers a burst of citrus and berry flavors, making it a perfect treat for any occasion.
Not only is this cake delicious, but it also looks stunning with its layers of blueberries and lemon zest garnishing the top. It’s an ideal dessert for summer gatherings, family celebrations, or simply when you want to enjoy a slice of something sweet and homemade. The recipe is straightforward, ensuring you can whip up this impressive cake with ease.
Ingredients
½ cup unsalted butter, room temperature
½ cup canola oil (50g)
1½ cups granulated sugar (300g)
4 eggs
¾ cup milk
2 tablespoons lemon juice
1 teaspoon vanilla extract
1½ teaspoon baking powder
½ teaspoon salt
2 tablespoons lemon zest
2¼ cups all-purpose flour, fluffed and leveled (293g)
3 cups fresh blueberries
3 tablespoons all-purpose flour
Cream Cheese Whipped Cream:
1 package cream cheese, room temperature (250g/8oz)
1¾ cups powdered sugar
¾ cup heavy whipping cream (30-35%), cold
Zest of 1 lemon (use ½ for a milder flavor)
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C). Lightly grease three 8″ round cake pans, then dust with flour, tapping the pan to remove excess flour. Line the pan with parchment paper if preferred.
In a large bowl with an electric mixer, beat the butter until smooth. Add the oil and sugar, and beat again for 2-3 minutes.
Add eggs and beat until completely combined.
Add milk, lemon juice, and vanilla extract; beat on low speed until smooth.
Add baking powder, salt, and lemon zest; beat on low speed until combined.
Add flour and stir just until no visible streaks of flour remain.
Divide cake batter evenly between the 3 pans.
Toss blueberries with 3 tablespoons flour and divide between pans on top of batter. Do not press in—just let them sit on top.
Bake for 22-25 minutes, until a toothpick inserted in the center comes out clean. Let sit for 10 minutes before removing from pan to a wire rack to cool completely.
Cream Cheese Whipped Cream:
In a medium bowl with an electric mixer, beat cream cheese until smooth.
Add powdered sugar and beat until combined.
Add cream, lemon zest, and vanilla; beat on low speed until incorporated. Turn mixer to high and beat until light, fluffy, and thickened (should be spreadable, but can chill before spreading for a firmer consistency). Adjust sweetness to taste.
Divide cream cheese whipped cream between cake layers to assemble and garnish as desired. Slicing is easier after a few hours in the fridge.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 400 kcal