Yep, I know. There are just too many of this recipe out there in this world. But hey, everybody has their own touch to it so this is mine.
So it started when we went to Costco the other day and found that the blueberries were in offer. Of course we grabbed 1 container. What better than to make lemon blueberry cake, right? This cake is just made for the summer. Yep.
I'm using my favourite soft and moist lemon yogurt cake recipe as the base recipe and adjust it for my lemon blueberry cake. If you haven't already, do check it out.
For me, no lemon juice is needed in the recipe. With a good amount of lemon zest is enough to bring out the lemony taste in the cake. I'm using plain unsweetened greek yogurt in this recipe since that's what I have in the fridge.
If you have lemon flavoured greek yogurt, by all means use it. Reduce the amount of sugar a bit to balance it out. Just don't use low fat yogurt or anything similar because yes, we do want the fat in this case as it helps the cake to have that soft and moist texture.
I'm using some gelatin in the frosting to help maintain its structure without having to use lots of cream cheese nor whipping cream. I don't feel like using buttercream as the frosting for this cake also.
My place is very hot during summer time. So if you're in the same situation like I am, this frosting is something you might really want to try.
The frosting is a tad runny at the beginning but will set in time and when the cake is chilling in the fridge later on. If the frosting is too runny to even handle it, then simply place it in the fridge for a few minutes so that it gets a bit firm. Just enough to handle, you don't want it to get really firm and not spreadable.
Since lemon and blueberries are everywhere now, I do hope you'll give this cake a try. If you're not into the length of frosting it the way I did, then bake the cake in a bundt pan and spread some frosting of cream cheese with a squeeze of lemon and some icing sugar on top. Simpler and equally delicious. Enjoy!
More Cake Recipes
- Summer berry cake
- Devil's food cake with sour cream chocolate frosting
- Caramel pineapple cake
- Red velvet cake
- Victoria sponge cake
Lemon Blueberry Cake
- 1 ¼ cup all purpose flour (160 gr)
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 2 eggs , room temperature
- ¾ cup granulated sugar (150 gr)
- 1 teaspoon vanilla extract
- ½ cup Sunflower oil (125 ml)
- ⅓ cup unsweetened greek yogurt (80 gr)
- 2 tablespoon lemon zest
- ¾ cup blueberries (100 gr)
- 1 ¼ cup whipping cream (35% fat) (310 ml), chilled
- 13 oz full fat cream cheese (370 gr), room temperature
- ⅔ cup icing sugar (80 gr), sifted
- 1 teaspoon vanilla extract
- ¼ cup lemon juice (60 ml)
- 2 teaspoon gelatin powder (5 gr)
- blueberries , for filling & topping
- lemon zest , for topping
- Sift flour, baking powder and salt into a bowl. Take around 1 heap tablespoon of sifted flour and add it into a bowl of blueberries. Mix and coat the blueberries well. Set aside.
- In another bowl, add in sugar and eggs. Whisk until the mixture turns pale in color. Then add in the rest of the ingredients and mix well to combine.
- Add in sifted flour mixture and mix just to combine. Don't over mix to avoid dense cake. Then add in previously prepared blueberries and fold everything together just to combine. Again, don't over mix.
- Pour the batter into an 8 inch (20 cm) pan that has been buttered and lined at the bottom beforehand.
- Bake in a preheated oven at 320ºF (160ºC) for 30 minutes or until fully cooked. Leave to cool completely on a rack.
- Once cooled, slice off the top to level it out, this is optional. Then slice into 2 equal pieces. Wrap in cling film to avoid them getting dry. Set aside.
- In a bowl, add in whipping cream and whisk until stiff peaks. Set aside.
- In another bowl, whisk cream cheese until fluffy. Then add in vanilla extract, icing sugar and mix well. Set aside.
- Sprinkle gelatin powder into a bowl of lemon juice. Leave to soak for 5 minutes. After 5 minutes, heat the mixture in microwave until the gelatin is fully dissolved. Then add in around 1 tablespoon of previously prepared cream cheese mixture into it and mix well.
- Pour the gelatine mixture into cream cheese mixture. Make sure gelatin mixture is not hot when you pour it in. Mix everything well. Then add in previously prepared whipped cream and fold everything together to combine.
- Place frosting in piping bag for easier handling.
- Place 1 piece of cake on a cake stand or a serving plate and pipe some frosting on it. Then sprinkle some blueberries and put the other piece of cake on top.
- Put more frosting and coat the whole cake. Decorate with some blueberries and lemon zest. Enjoy!