Introduction
Blueberry Lemon Cream Cheese Cake is a delightful treat that combines the tartness of fresh blueberries and lemons with the rich creaminess of cream cheese frosting. This cake is perfect for any occasion, whether it’s a family gathering, a birthday celebration, or simply a delicious dessert to enjoy at home. The bright flavors make it a refreshing choice that will impress your friends and family.
Ingredients
– For the Cake:
– 1 cup (2 sticks) unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs
– 3 cups all-purpose flour
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1 cup whole milk
– 2 tablespoons lemon zest
– 1/4 cup fresh lemon juice
– 1 teaspoon vanilla extract
– 2 cups fresh blueberries
– 1 tablespoon all-purpose flour (for coating blueberries)
– For the Cream Cheese Frosting:
– 8 ounces cream cheese, softened
– 1/2 cup (1 stick) unsalted butter, softened
– 4 cups powdered sugar
– 2 tablespoons fresh lemon juice
– 1 teaspoon vanilla extract
– 1 teaspoon lemon zest
Prep Time
20 minutes
Cook Time
25-30 minutes
Total Time
1 hour (including cooling time)
Yield
Serves 12-16 slices
Directions
1. Prepare the Cake:
– Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
– In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
– Add the eggs one at a time, beating well after each addition.
– In a separate bowl, whisk together the 3 cups of flour, baking powder, and salt.
– Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
– Stir in the lemon zest, lemon juice, and vanilla extract until incorporated.
– In a small bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking. Gently fold the blueberries into the batter.
– Divide the batter evenly between the prepared cake pans.
– Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
– Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
2. Prepare the Cream Cheese Frosting:
– In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
– Gradually add the powdered sugar, beating until the frosting is smooth and spreadable.
– Mix in the lemon juice, vanilla extract, and lemon zest until well combined.
3. Assemble the Cake:
– Once the cakes are completely cooled, place one layer on a serving plate.
– Spread a layer of cream cheese frosting over the top.
– Place the second cake layer on top and spread frosting over the top and sides of the cake.
– Garnish with additional lemon zest or fresh blueberries if desired.
Enjoy your homemade Blueberry Lemon Cream Cheese Cake!
Detailed Directions and Instructions
Prepare the Cake
– Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
– In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
– Add the eggs one at a time, beating well after each addition.
– In a separate bowl, whisk together the 3 cups of flour, baking powder, and salt.
– Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
– Stir in the lemon zest, lemon juice, and vanilla extract until incorporated.
– In a small bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking. Gently fold the blueberries into the batter.
– Divide the batter evenly between the prepared cake pans.
– Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
– Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Prepare the Cream Cheese Frosting
– In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
– Gradually add the powdered sugar, beating until the frosting is smooth and spreadable.
– Mix in the lemon juice, vanilla extract, and lemon zest until well combined.
Assemble the Cake
– Once the cakes are completely cooled, place one layer on a serving plate.
– Spread a layer of cream cheese frosting over the top.
– Place the second cake layer on top and spread frosting over the top and sides of the cake.
– Garnish with additional lemon zest or fresh blueberries if desired.
Notes
Storage
– Store the cake in an airtight container in the refrigerator for up to 5 days.
Serving Tips
– Allow the cake to sit at room temperature for about 30 minutes before serving for best texture.
Freezing Instructions
– The cake layers can be wrapped and frozen for up to 3 months. Thaw in the refrigerator before frosting and serving.
Cook techniques
Creaming Butter and Sugar
When you cream butter and sugar together, you are incorporating air into the mixture, which will help the cake rise and give it a light texture. Make sure the butter is softened to room temperature for the best results.
Coating Blueberries
Tossing blueberries in a little flour before adding them to the batter helps prevent them from sinking to the bottom of the cake during baking. This technique ensures an even distribution of blueberries throughout the cake.
Alternating Dry and Wet Ingredients
When mixing in flour and milk, alternate adding dry ingredients and wet ingredients. This method helps achieve a smoother batter without overmixing, which can lead to a dense cake.
Frosting Techniques
To create a smooth and creamy frosting, beat the softened cream cheese and butter together thoroughly before adding powdered sugar. This process ensures there are no lumps and the frosting spreads easily.
Layering the Cake
Assemble the cake by placing one layer on the serving plate and topping it with frosting. Use a spatula to evenly spread the frosting on top and between layers for a neat appearance.
FAQ
Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries, but do not thaw them beforehand as they may become mushy and discolor the batter.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs, but not wet batter.
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers ahead of time and store them in an airtight container in the refrigerator for a few days before frosting and assembling.
What can I use instead of cream cheese in the frosting?
If you’re looking for a dairy-free option, you can use a vegan cream cheese alternative or a whipped coconut cream for a different flavor profile.
How should I store the leftover cake?
Store the leftover cake in an airtight container in the refrigerator for up to 5 days. You can also freeze the cake for longer storage.
Conclusion
Creating a Blueberry Lemon Cream Cheese Cake is a delightful way to celebrate the bright flavors of blueberries and lemon. This cake not only looks beautiful but also offers a perfect balance of sweetness and tanginess. Whether for special occasions or a simple family dessert, it is sure to impress. Enjoy the rich and creamy frosting paired with the fluffy cake layers for a truly satisfying treat.
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