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mother's day Lemon Blueberry Cake

Delicious Mother's Day Lemon Blueberry Cake That's Pure Joy

This Mother's Day Lemon Blueberry Cake is a delightful treat that combines zesty lemon and sweet blueberries, perfect for spring celebrations.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour blend
  • 1 tbsp Baking Powder Ensure it's fresh for a good rise
  • 1 tsp Baking Soda No substitutions necessary
  • 1 tsp Salt Consider using sea salt
  • 1 cup Unsalted Butter Dairy-free option: coconut oil
  • 1.5 cups Granulated Sugar Coconut sugar can be a less refined option
  • 1 Yolk Egg
  • 1 tbsp Lemon Zest Choose organic lemons
  • 0.5 cup Fresh Lemon Juice Fresh juice preferred
  • 1 tsp Vanilla Extract Opt for pure extract
  • 1 tsp Almond Extract Optional, omit for nut allergies
  • 1 cup Buttermilk Mix milk with vinegar as an alternative
  • 1.5 cups Fresh Blueberries Tossed in 1 tbsp flour
For the Cream Cheese Frosting
  • 1 cup Unsalted Butter Should be softened
  • 8 oz Cream Cheese Use full-fat for best flavor
  • 4 cups Powdered Sugar Consider low-sugar alternatives
  • 1 tsp Vanilla Extract Pure extract is ideal
  • 1-2 tbsp Fresh Lemon Juice Adjust to taste based on tartness

Equipment

  • 9-inch Round Cake Pans
  • Mixing bowls
  • Electric mixer
  • whisk
  • spatula
  • measuring cups and spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans.
  2. Whisk together the all-purpose flour, baking powder, baking soda, and salt in a medium bowl.
  3. Cream the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
  4. Beat in the eggs one at a time, then stir in the lemon zest, fresh lemon juice, and extracts.
  5. Gradually add the flour mixture alternately with buttermilk, mixing until just combined.
  6. Gently fold in the blueberries tossed in flour.
  7. Divide the batter between the prepared pans and bake for 25-30 minutes.
  8. Cool the cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely.
  9. Prepare the frosting by creaming the butter and cream cheese, then gradually add powdered sugar and vanilla.
  10. Assemble the cake by layering with cream cheese frosting between the layers and on top.
  11. Chill the frosted cake for at least 30 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

For best results, use fresh ingredients and allow your cake layers to cool completely before frosting.

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