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Blueberry Cake with Lemon Frosting: A Delightful Summer Treat

Are you ready to indulge in a dessert that combines homey comfort with a bit of zing? Look no further—this Blueberry Cake with Lemon Frosting is your ticket to flavor town! Perfect for those sunny afternoons or cozy family gatherings, this cake is simple to whip up yet incredibly impressive. Trust me, you’ll want this recipe on speed dial.

Why You’ll Love This Blueberry Cake with Lemon Frosting

Let’s be real: life can get hectic, especially for busy women juggling work, family, and a million other responsibilities. That’s why this Blueberry Cake is a lifesaver! It’s an easy recipe that requires minimal fuss, perfect for entertaining or just satisfying your sweet tooth. The burst of juicy blueberries paired with the tangy, refreshing lemon frosting will have everyone asking for seconds—and maybe thirds!

Ingredients

Here’s what you’ll need to create this scrumptious cake:

For the Cake:

2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 cup buttermilk (or regular milk with a splash of lemon juice)
1 ½ cups fresh blueberries

For the Lemon Frosting:

1 cup unsalted butter, softened
4 cups powdered sugar
Zest of 1 lemon
2-3 tablespoons fresh lemon juice
A pinch of salt

Steps to Create Your Blueberry Cake

Alright, let’s get to the good part—the baking adventure! Follow these easy steps to whip up your cake:

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This is where the magic will happen!
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside while you work on the good stuff.
Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to beat together the softened butter and sugar until it’s fluffy (about 3-4 minutes).
Add Eggs and Vanilla: Mix in the eggs one at a time, ensuring they are well incorporated. Toss in the vanilla extract—your kitchen is about to smell heavenly!
Combine Wet and Dry: Gradually add the flour mixture to the creamed butter mixture, alternating with the buttermilk. Start and end with the flour mixture. Gently fold in the blueberries, being careful not to overmix (nobody wants a blue cake!).
Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick comes out clean from the center.
Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Make the Lemon Frosting: In a bowl, beat the softened butter until creamy. Gradually add the powdered sugar and combine well. Stir in the lemon zest, lemon juice, and a pinch of salt until you achieve your desired consistency.
Frost the Cake: Once the cakes are completely cool, spread a generous layer of lemon frosting between the layers and over the top of the cake. Make it as messy or as perfect as you like—it’s all about the love you put in!
Serve and Enjoy: Slice it up, serve it to your loved ones, and watch their faces light up. FYI: Your kitchen will smell like heaven on a rainy day!

Cooking Tips

Froze Leftover Blueberries? No problem! Just toss them in frozen without thawing; they’ll help keep your cake moist.
Make It a One-Pan Wonder: If you prefer, you can bake this in a 9×13 inch pan for a simple sheet cake. Just adjust the baking time a tad (check after about 35 minutes).
Zesty Fun: If you’re a lemon lover, toss in more lemon zest to the frosting. Go big or go home, right?

Personal Anecdote

I’ll let you in on a little secret: this Blueberry Cake with Lemon Frosting became my go-to dessert after my kids adored it at a family gathering. It was a hit, with them hovering around the kitchen asking, “When can we have more, Mom?” Seeing their smiles as they devoured the cake was a priceless moment. That’s what it’s all about, right?

FAQs

Can I substitute buttermilk in this recipe?
Absolutely! You can make your own “buttermilk” by adding one tablespoon of lemon juice or vinegar to a cup of regular milk and letting it sit for about 5 minutes.

How can I store leftovers?
If you happen to have any leftover cake (but let’s be honest, it’s hard to resist!), store it in an airtight container in the fridge. It should keep for about 3-4 days.

Can I use frozen blueberries?
Of course! Just remember to add them straight from the freezer to keep the batter from turning blue and mushy.

Your new favorite Blueberry Cake with Lemon Frosting is now at your fingertips! With just a handful of ingredients and a bit of love, you’re all set to create an unforgettable treat. So, grab your apron and let your culinary adventure begin—trust me, you’ll want to make this time and time again!

For more scrumptious recipes that your whole family will love, feel free to check out my Family Favorite Meals or indulge in some more delightful desserts like my Chocolate Zucchini Bread. Happy baking!

Meta Description: Blueberry Cake with Lemon Frosting is the perfect recipe for summer gatherings. Quick, easy, and delicious, this treat will delight your family!

Blueberry Cake with Lemon Frosting