Blueberry Lemon Birthday Cake
A fluffy and flavorful birthday cake featuring the fresh combination of blueberry and lemon, topped with a bright frosting perfect for celebrations.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 mixing bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1/2 cup whole milk
Add-ins
- 1 1/2 cups fresh blueberries
Frosting
- 8 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 3 cups powdered sugar
- 1 tsp lemon extract
- 2 tbsp blueberry puree
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans to ensure the cakes release easily after baking.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside for later use.
- In a large mixing bowl, cream the butter and sugar together using an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Stir in the lemon juice and zest. Gradually add the dry ingredients, alternating with the milk, beating until just combined.
- Gently fold in the blueberries, being careful not to crush them. This will help distribute them evenly throughout the batter.
- Divide the batter evenly between the prepared cake pans. 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.
Frosting
- In a large bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, beating until smooth and creamy. Mix in the lemon extract and blueberry puree until fully incorporated.
Assembly and Serving
- Place one cake layer on a serving platter. Spread a generous amount of frosting on top. Place the second cake layer on top and cover the entire cake with the remaining frosting.
- Decorate with fresh blueberries, lemon slices, and mint sprigs as desired. Serve the cake immediately or store in the refrigerator until ready to serve.
Storage
- Store leftover cake in an airtight container in the refrigerator for up to 3 days. Allow the cake to come to room temperature before serving to enhance its flavors.
Notes
Pro Tips: Ensure butter and eggs are at room temperature for smoother mixing. Ingredient Substitutions: Use frozen blueberries if fresh are unavailable, but thaw and drain them first. How to Serve: This cake pairs beautifully with a scoop of vanilla ice cream. Storage & Freshness: Keep refrigerated to maintain freshness. Make-Ahead Tips: Bake the cake layers a day in advance and frost the day of serving.