Here’s a cake recipe that I actually didn’t make… oh no! It was one of the cakes from my niece’s party, and it was so good and fluffy that I briebed my way to get the recipe to share with everyone, hehehe. When life gives you lemons and blueberries, you make this cake and pretend you’re a baking genius!
Well this is the kind of cake that screams summer vibes, with its soft, fresh, and moist lemon base studded with blueberries that add that perfect sweet-tart punch. There’s nothing quite like a fruit-filled cake to brighten up your taste buds! Topped and filled with a luscious cream cheese frosting, this delicious cake boasts an amazing structure that’s beautifully moist and dense, absolutely perfect for stacking and adding fillings between layers. It’s also the ultimate summer cake because it’s wonderfully fresh and zingy, bringing that bright citrus burst that cuts through any heat.
The cake can be made in three layers or two layers, it’s literally up to your taste! This recipe delivers a cake that’s rich and dense, almost like a cross between cake and pudding, which makes it incredibly satisfying and perfect for special occasions. Let’s check the recipe!
Moist Blueberry Lemon Pound Cake with Cream Cheese Frosting
Oh yeah this is the perfect Summer cake, fruity, creamy and moist with a hint of tartness, perfect for the whole family!
Ingredients
- Butter – 230g (Room Temperature)
- Sugar – 250g
- Brown Sugar – 100g
- Eggs – 4 L
- Vanilla – 1 tablespoon (Extract)
- Flour – 345g
- Baking Powder – 1 Tablespoon
- Salt – A Pinch
- Buttermilk – 240ml
- Lemon – 3 (Juice and Zest)
- Blueberries – 260g
- Flour – For Sifting
- Butter – For Greasing
- Cream Cheese – 224g
- Butter – 115g
- Sugar – 420g (Powdered)
- Cream – 30ml
- Vanilla – 1 Teaspoon (Extract)
- Salt – A Pinch
Directions
- Start by preheating the oven to 180ºC (356°F), prepare two (or three) round baking pans (about 23 cm), cover the bottom with parchment paper, grease everything with butter, and sift a little flour over it. Set aside.
- For the cake, start by whisking the butter until creamy (1 min), then add the granulated and brown sugar and whisk a little more until everything is creamy (about 2 to 3 minutes).
- Now add the eggs one by one, whisking continuously, followed by the vanilla, whisk and set aside.
- Now add the buttermilk and the juice and zest of 3 lemons, mix everything together again very well.
- Now, in a separate bowl, combine the dry ingredients, flour, baking powder, and salt, then gradually add these to the wet mixture and stir with a wooden spoon until everything is well combined.
- Dust the blueberries with a little flour and add them to the batter (dusting them with flour will make the blueberries float in the cake). The batter should be very thick.
- Now divide the batter between the two or three pans and bake for about 20 to 28 minutes until cooked. Insert a toothpick in the middle; if it comes out dry, the cakes are ready. Remove from the oven and let cool completely.
- For the cream cheese and butter frosting, Whisk the cream cheese and butter until super smooth, then gradually add the powdered sugar while continuing to Whisk. Finally, add the cream, vanilla, and salt, and whisk again until smooth and stiff. If it becomes too stiff, add a little more cream.
- Finally, when the cakes are totally cool, remove them from the tins, cover one with cream, place the other half on top, repeat if you have 3 layers, then cover everything, decorate with some blueberries on top, and you’re done! Enjoy!
This cake is wonderfully rich and dense, almost like it could turn into pudding, that’s exactly what makes it so special and perfect for celebrations.
Make sure to dust your blueberries with flour before folding them in, this prevents them from sinking to the bottom of the cake.
The buttermilk and lemon juice combination creates incredible moisture and tang that makes this cake irresistible.
Don’t overbake! The cake should still feel slightly moist when you test it with a toothpick.
For best results, make sure all your dairy ingredients are at room temperature before starting.
If your frosting becomes too thick, add cream one tablespoon at a time. If it’s too thin, add more powdered sugar gradually.
Store covered in the refrigerator due to the cream cheese frosting, but let it come to room temperature for about 30 minutes before serving for the best flavor and texture, you dont want it too cold!
This recipe for Moist Blueberry Lemon Pound Cake with Cream Cheese Frosting was originally created on BakeAfter.com. Esta receita de Bolo Fofo de Limão e Mirtilos foi publicada em português no Iguaria.com.
Nutrition
Per Serving: 334 calories; 19.4 g fat; 38.3 g carbohydrates; 3.9 g protein.Did you try this recipe?
Let me know how it turned out for you! Do you like cakes with fruits? Leave a comment below ;D
