Lemon berry Cake

There’s something truly magical about a Lemon berry Cake. This delightful dessert combines the bright zing of fresh lemons with the sweet, juicy burst of blueberries, creating a treat that is both refreshing and indulgent. Perfect for gatherings, birthdays, or simply a sweet indulgence after dinner, this cake brings sunshine to any occasion. Let’s dive into the world of baking and discover how to create this beautiful Lemon berry Cake that will impress everyone!

Why It Deserves a Spot

This Lemon berry Cake deserves a spot in your recipe collection for many reasons. First and foremost, it features a perfect balance of flavors; the tartness of the lemon beautifully complements the sweetness of the blueberries. The texture is light and fluffy, making it the ideal dessert for warm weather or a celebratory feast. Additionally, this cake is versatile—you can easily adapt it to suit your taste preferences or dietary needs. Whether you’re serving it at a summer picnic or a cozy family dinner, this cake is sure to wow your guests.

What You’ll Need

To make the Lemon berry Cake, gather the following ingredients:

• 9 oz. (1 1/ cups) blueberries + 1 tablespoon flour
• 4 large eggs at room temperature
• 1/3 cup milk (anything but nonfat) at room temperature
• 2 tablespoons lemon juice at room temperature
• 2 teaspoons vanilla extract
• 1 teaspoon lemon extract (may substitute with 2 teaspoons lemon zest)
• 2 cups cake flour
• 1 ½ cups granulated sugar
• 2 teaspoons baking powder
• ¾ teaspoon salt
• 16 tablespoons unsalted butter cut into 16 pieces, softened at room temperature
• 1 tablespoon lemon zest
• 2/3 cup lemon juice, hot but not boiling
• 4 large eggs
• 2 large egg yolks
• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cut into ½ inch cubes (chilled)
• ½ teaspoon vanilla extract
• ⅛ teaspoon salt
• 12 oz. cream cheese, softened to room temperature
• 1 cup unsalted butter, softened to room temperature
• ¼ cup lemon curd (recipe included below)
• 1 tablespoon lemon juice
• ½ teaspoon vanilla extract
• Pinch of salt
• 3 ½ cups powdered sugar

Before You Start: Equipment

Before diving into the baking process, make sure you have the following equipment ready:

• Mixing bowls – for combining ingredients
• Electric mixer – for beating eggs and butter
• Measuring cups and spoons – for precise measurements
• Rubber spatula – for folding ingredients together
• 9-inch round cake pans – for baking the cake layers
• Parchment paper – to line the cake pans
• Cooling rack – for cooling the cakes

Method: Lemon berry Cake

Step 1: Prepare the Blueberries

Start by tossing the blueberries with 1 tablespoon of flour in a small bowl. This will help prevent them from sinking to the bottom of the cake during baking. Set aside.

Step 2: Make the Cake Batter

In a large mixing bowl, combine 4 large eggs, 1/3 cup milk, 2 tablespoons lemon juice, 2 teaspoons vanilla extract, and 1 teaspoon lemon extract. Whisk until well combined. In a separate bowl, mix together 2 cups cake flour, 1 ½ cups granulated sugar, 2 teaspoons baking powder, and ¾ teaspoon salt.

Step 3: Cream the Butter

Using an electric mixer, beat 16 tablespoons of softened unsalted butter in a large bowl until creamy. Gradually add the flour mixture to the butter, alternating with the egg mixture. Mix until just combined.

Step 4: Fold in the Blueberries

Gently fold the floured blueberries into the batter, taking care not to overmix.

Step 5: Bake the Cakes

Preheat your oven to 350°F (175°C). Prepare your 9-inch round cake pans with parchment paper. Divide the batter evenly between the two pans and smooth the tops. 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 before transferring them to a wire rack to cool completely.

Step 6: Prepare the Lemon Curd

In a saucepan, combine 2/3 cup hot lemon juice, 4 large eggs, 2 large egg yolks, and 1 cup granulated sugar. Cook over medium heat, stirring constantly until the mixture thickens. Remove from heat and whisk in 6 tablespoons chilled unsalted butter, ½ teaspoon vanilla extract, and ⅛ teaspoon salt. Allow the lemon curd to cool completely.

Step 7: Make the Cream Cheese Frosting

In a large mixing bowl, beat 12 oz. softened cream cheese and 1 cup softened unsalted butter until smooth. Add ¼ cup lemon curd, 1 tablespoon lemon juice, ½ teaspoon vanilla extract, and a pinch of salt. Gradually add 3 ½ cups powdered sugar, mixing until fluffy and well combined.

Step 8: Assemble the Cake

Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of lemon curd on top, followed by a generous layer of cream cheese frosting. Place the second cake layer on top and frost the entire cake with the remaining cream cheese frosting.

Dairy-Free/Gluten-Free Swaps

If you’re looking to make this Lemon berry Cake dairy-free or gluten-free, consider the following swaps:

• Use a dairy-free milk alternative such as almond or soy milk in place of regular milk.
• Replace the unsalted butter with a dairy-free butter substitute.
• For a gluten-free version, substitute cake flour with a gluten-free all-purpose flour blend.
• Ensure that cream cheese is replaced with a dairy-free cream cheese alternative.

Chef’s Notes

• For the best flavor, use fresh lemons and blueberries.
• Make sure all ingredients are at room temperature for a smoother batter.
• Feel free to experiment with other berries like raspberries or strawberries.
• Store any leftover cake in an airtight container in the refrigerator for up to 3 days.

Storage Pro Tips

To keep your Lemon berry Cake fresh and delicious:

• Wrap individual slices in plastic wrap for easy grab-and-go treats.
• Freeze leftover cake layers by wrapping them tightly in plastic wrap, then place in a freezer bag. They can be frozen for up to 3 months.
• When ready to enjoy, simply thaw in the refrigerator overnight and frost as desired.

Quick Questions

Can I use frozen blueberries instead of fresh?

Yes! If you use frozen blueberries, do not thaw them beforehand. Toss them in flour as you would fresh blueberries to prevent sinking.

How do I know when the cake is done baking?

The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. If it comes out wet with batter, it needs more time.

Can I make this cake ahead of time?

Absolutely! You can bake the cake layers a day in advance and store them in the refrigerator. Just frost them on the day you plan to serve.

What can I substitute for lemon curd?

If you don’t have lemon curd, you can mix lemon juice with a bit of sugar and cornstarch to create a quick lemon filling or use store-bought lemon curd.

Because You Liked This

• Blueberry Lemon Muffins
• Lemon Poppy Seed Bread
• Berry Lemonade Sorbet
• Lemon Ricotta Pancakes

That’s a Wrap

This Lemon berry Cake is not just a dessert; it’s a celebration of flavors and textures that will surely brighten your day. Whether you bake it for a special occasion or simply to enjoy at home, each slice is a reminder of the joy that baking can bring. With its refreshing taste, vibrant colors, and luscious cream cheese frosting, this cake is destined to become a new favorite in your household. So gather your ingredients, follow the steps, and prepare to indulge in a slice of heaven!