Lemon Blueberry Cake with Whipped Lemon Cream Cheese Frosting
The best cake recipes are ones that are multi-purpose, can be made any time of year, and are fresh tasting and delicious. This lemon blueberry cake with whipped lemon cream cheese frosting recipe is excellent for any event, whether it is a birthday party or summer barbecue and this cake recipe contains fresh lemons and blueberries, which are available in the grocery store all year. The light white cake layers and tangy lemon flavour that emerges from both the cake and the frosting make this lemon blueberry cake recipe enticing to everyone and will satisfy the pickiest dessert eaters.
You might not enjoy purchasing imported blueberries to fill this lemon cake recipe, and that is fine because there are alternatives. When blueberries are not in season in your area, you can resort to frozen blueberries for this cake recipe. Often, you can purchase frozen berries from your farmer’s market, or you may have frozen your own. Just make sure to thaw your blueberries flat on a paper-towel lined baking sheet to pick up the excess juice, which might discolour your cake. Also, for the brightest lemon flavour, it is best to prepare this lemon blueberry cake recipe in the winter and spring when Meyer lemons are available. Meyer lemons have a skin with an orange hue and a sweeter flavour than other lemon varieties, but unlike other types of lemons, Meyer lemons are only available for a few months of the year. If tangier, more acidic lemons are your thing,; year-round lemons will do wonders for this cake recipe.
Amazing cake recipes are ones that wow everyone you serve them to, and this lemon layer cake recipe is a show stopping dessert. Think light, luscious layers of fluffy white cake studded with purple blueberries, and adorned in thick white frosting and thin lemon slices. You may be staying away from cake recipes because cake decorating is challenging, but there are ways to make you successful every time. First, it is important that your cake layers are completely cooled before beginning so that the frosting won’t melt. Next, you want to slice any dome on the cake off for a flat surface; this usually involves slicing off a minute amount right from the center of the cake. If your cakes didn’t dome, don’t worry about this step. Place the bottom layer of the cake on your serving platter and line strips of parchment paper under the edges of the cake for easy removal; this will protect your plate while you decorate. Once the cake is iced, you can pull the parchment paper out for one of the most elegant and best cake recipes ever. An offset spatula will ensure that you mask the cake evenly, but don’t worry if the icing isn’t smooth, since rustic waves look just as enticing.Beautiful cake recipes like this lemon blueberry cake recipe are stellar anytime of year and completely manageable to any home cook. Thank you to Mel, the author of ‘Mel’s Kitchen Café’ recipe blog, for showing us how to make her lemon blueberry cake with whipped lemon cream cheese frosting recipe. **
Nutrition Facts for: Lemon Blueberry Cake with Whipped Lemon Cream Cheese Frosting from Mel's Kitchen Cafe
Ingredients: Butter, sugar, lemon zest, eggs, vanilla extract, all-purpose flour, baking powder, baking soda, salt, buttermilk, fresh lemon juice, blueberries, cream cheese, powdered sugar, heavy cream.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 16 servings. *Per Serving: Calories 555, Calories from Fat 244, Total Fat 27.1g 42%, Saturated Fat 16.6g 83%, Cholesterol 119mg 40%, Sodium 316mg 13%, Potassium 187mg 5%, Carbohydrates 74.5g 25%, Dietary Fiber 1.1g 4%, Sugars 56.4g, Protein 6.3g, Vitamin A 18%, Vitamin C 14%, Calcium 8%, Iron 10%
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