Moist Blueberry Lemon Cake

Do you also bake your own birthday cake? I definitely did this year. When I saw this delicious blueberry lemon cake on the blog Knusperstübchen (in German) I knew this was going to be my birthday cake. Especially since I hadn’t eaten any sweets in week. I wanted to indulge in this beauty. Obviously I had to tweak the recipe a bit. But when I finally digged into the first piece, there was silence. Silence for a full piece of cake, this is how good the cake was. This is a super moist blueberry lemon cake as it contains a lot of fresh blueberries. I also like the fact that so much lemon zest and lemon juice is used in both, the cake and also the cream.

However, since I’m not a fan of white chocolate, I knew I had to tweak the recipe a bit. At least the cream part. Also, I always reduce the amount of sugar and I honestly didn’t miss it a tiny bit. This moist blueberry lemon cake is perfect for summer. It has all the tanginess you could ask for accompanied by tons of blueberries. I also like the fact that you can easily prepare the cake layers in advance. Since the cream also comes together easily, you can make it on the day of your birthday. Moreover, if you desire, you can make the entire cake the day before. The flavors will intensify. What else could you ask for in summer?

Other than that there is not that much to say. I was super happy I chose this recipe for my birthday. Normally I only eat one piece of the cake and give the rest away. But with this cake I may have eaten way more as it was just perfect for me. I honestly don’t want to know how many calories this was, but come on, sometimes you need to just enjoy, especially on your birthday. This cake is definitely for you if you like the combination of blueberries and lemon. The frosting is fluffy and light and not as heavy and sweet as other buttercreams as it is prepared with whipped cream and cream cheese and lots of blueberries and lemon. Delicious!

Credit: Das Knusperstübchen (in German)

Print Recipe

Moist Blueberry Lemon Cake

Serves: One 24cm/8inch springform

Prep Time: 45min – Cooking Time: 30min – Total Time: 1 hr 15min

This moist blueberry lemon cake contains three lemon cake layers with blueberries and is frosted with a refreshing whipping cream and cream cheese frosting, which again has blueberries and lemons.

Ingredients

• Cake Layers
• Zest and juice of two lemons
• 200 grams of regular sugar
• 300 grams of butter at room temperature
• 5 eggs, size L
• 1 teaspoon of vanilla extract, see here how to make your own
• 300 grams of all-purpose flour
• 2 teaspoons of baking powder
• 1 pinch of salt
• 300 grams of fresh blueberries
• 
  
• Cream
• 500 grams of heavy cream
• 80 grams of regular sugar
• 1 teaspoon of vanilla extract, see here how to make your own
• Zest and juice of two lemons
• 300 gams of cream cheese
• 300 grams of fresh blueberries

Instructions

1

For the cake layers place parchment paper on the bottom of three 24cm/8inch cake pans. If you only have one, bake batter one after the other keeping the batter in the fridge. I have two and bake one third in one and two thirds in the other and only cut that one in half.

2

Wash lemon with hot water and mix the zest with the sugar. Preheat oven to 180 degrees Celsius.

3

Beat the soft butter for about three minutes, then add the sugar and zest mixture and beat for another three minutes. Mix in eggs, one after the other, then add lemon juice and vanilla extract. The batter will look a bit lumpy, that's OK. Add the dry ingredients and only beat until batter is combined. Divide batter between the cake pans and divide blueberries evenly between the three vake pans.

4

Bake for about 30min, an inserted toothpick should come out clean. Let cool completely. If preparing in advance, wrap tightly and let stand at room temperature.

5

For the cream beat the cold heavy cream with the sugar, vanilla extract, and zest. Once stiff, add the cold cream cheese and only beat until combined, otherwise it may separate. You can chill for another 15min if prepared on a hot day before continuing. Put 1/4 of the cream aside. Then brush the bottom layer of the cake with lemon juice, then frost with cream and place about 1/3 of the blueberries on top. Place the second cake layer on top. Repeat the same procedure with the second layer. Put the third layer on top and frost the cake with the remaining cream. Pipe little dabs on top of the cake and put the remaining blueberries on the top. If you like, you can slice a lemon and place the slices on the side of the cake. The cake tastes great chilled or at room temperature. If eaten on the next day, be sure to chill. The lemon flavor will intensify.