Hey, fellow foodies! Are you ready to elevate your dessert game with the most scrumptious lemon blueberry cake recipes? I’m talking tender, moist, and bursting with citrusy flavor – the perfect treat for any celebration! Whether you’re a fan of classic sheet cakes or elaborate layered masterpieces, I’ve got you covered. So, what makes a great lemon blueberry cake? Is it the combination of tangy lemon curd filling and sweet berry desserts, or the fact that it’s a show-stopping summer cake recipe? Whatever your reason, you’re in for a treat!
A Simple yet Stunning Lemon Blueberry Sheet Cake
This recipe rocks because it’s easy to make and perfect for large gatherings – think potlucks, picnics, or family reunions! You can’t go wrong with a classic lemon blueberry cake that’s both delicious and convenient.
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons freshly squeezed lemon juice
- 1 cup fresh or frozen blueberries
Step-by-Step Instructions:
1. Preheat your oven to 350°F (180°C). Grease a 9×13-inch baking dish and set it aside.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, use an electric mixer to beat the butter and eggs until light and fluffy.
4. Add the lemon juice and mix until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Gently fold in the blueberries.
7. Pour the batter into the prepared baking dish and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Why You’ll Love It:
This lemon blueberry cake is a crowd-pleaser, and the best part is that it’s ready in under an hour! The combination of lemon and blueberries is a match made in heaven, and the sheet cake format makes it easy to serve a large group. Plus, it’s perfect for celebration cakes or summer cake recipes.
A Layered Lemon Blueberry Masterpiece with Lemon Curd Filling
This recipe rocks because it’s a show-stopper – perfect for special occasions like weddings, birthdays, or anniversaries! The lemon curd filling adds an extra layer of complexity and flavor to this already amazing lemon blueberry cake.
Ingredients:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 3 teaspoons baking powder
- 1 cup unsalted butter, softened
- 3 large eggs
- 3 teaspoons freshly squeezed lemon juice
- 2 cups fresh or frozen blueberries
- 1 cup lemon curd filling (homemade or store-bought)
Step-by-Step Instructions:
1. Preheat your oven to 350°F (180°C). Grease and flour three 8-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, use an electric mixer to beat the butter and eggs until light and fluffy.
4. Add the lemon juice and mix until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Gently fold in the blueberries.
7. Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool completely before assembling the layered cake with lemon curd filling.
Why You’ll Love It:
This lemon blueberry cake is a true masterpiece – the layered format makes it perfect for special occasions, and the lemon curd filling adds a tangy and sweet surprise. It’s a bit more involved, but trust me, it’s worth the extra effort. The combination of lemon and blueberries is a classic, and the lemon curd filling takes it to the next level.
A Lemon Blueberry Pound Cake with a Twist
This recipe rocks because it’s a fun twist on the classic lemon blueberry cake – the addition of brown sugar and pecans gives it a rich and nutty flavor! It’s perfect for a summer cake recipe or a celebration cake.
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 2 teaspoons freshly squeezed lemon juice
- 1 cup fresh or frozen blueberries
- 1/2 cup chopped pecans
Step-by-Step Instructions:
1. Preheat your oven to 325°F (165°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, granulated sugar, and brown sugar.
3. In a large bowl, use an electric mixer to beat the butter and eggs until light and fluffy.
4. Add the lemon juice and mix until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Gently fold in the blueberries and pecans.
7. Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Why You’ll Love It:
This lemon blueberry cake is a game-changer – the addition of brown sugar and pecans gives it a rich and nutty flavor that’s perfect for berry desserts. It’s also incredibly moist and delicious, making it a great summer cake recipe.
In conclusion, these lemon blueberry cake recipes are sure to impress your friends and family – whether you’re in the mood for a simple sheet cake or an elaborate layered masterpiece. With their perfect balance of tangy lemon and sweet blueberries, they’re perfect for any celebration or summer gathering. So go ahead, get baking, and enjoy the oohs and aahs from your loved ones!
