On quieter weekends, when there are some fresh blueberries left in the fridge and a couple of lemons in the fruit bowl, I usually make this blueberry and lemon cake. I first tried it a few years ago, without thinking too much about the combination. Since then, I've been making it again and again, especially when I need a dessert that feels light but substantial. The base is simple, the cream is not too sweet, and it doesn’t involve anything complicated.
Quick info
Total time: about 2 hours (including cooling and assembling)
Preparation time: 40-50 minutes
Baking time: 20 minutes
Servings: 10-12 slices (depending on how thin you cut)
Difficulty: medium
Recipe type: homemade cake, suitable for special days or when you have guests
Ingredients
Base:
6 eggs
6 tablespoons sugar
6 tablespoons flour
1 packet vanilla sugar
1 packet baking powder
a pinch of salt
Creams:
600 g cottage cheese
500 ml liquid cream
6 tablespoons powdered sugar
600 g blueberries (about 450 g for the cream, the rest for decoration)
2 lemons (use the zest of 1 and a half, plus a teaspoon of juice)
Instructions
1. Preparing the base
Break the eggs and separate the yolks from the whites. Mix the yolks with the 6 tablespoons of sugar and the vanilla sugar. Use a mixer until the mixture becomes light in color and increases in volume, like a thicker mayonnaise.
In a separate bowl, beat the egg whites with a pinch of salt until you get a light foam. It doesn’t need to be extremely stiff.
Add the egg whites over the yolks. Fold in gently with a spatula, using slow movements from bottom to top, so you don’t lose the volume of the foam.
Mix the flour with the baking powder, then gradually incorporate it into the egg mixture. Proceed the same way, with wide and unhurried movements.
Line a round cake pan with removable sides (for cakes) with baking paper. Pour the mixture in and level it gently.
Place the pan in the preheated oven at 180°C, on the middle rack. Bake the base for 20 minutes. Check with a toothpick; if it comes out clean, the base is ready.
Let the base cool completely before removing it from the form and cutting it into two equal layers horizontally.
2. Preparing the cream
Whip the cream until it is well stiffened. From the total amount (500 ml), separate: 200 ml for the blueberry cream, 200 ml for the lemon cream, and set aside 100 ml for decoration.
Blueberry cream: mix 200 ml of cream with 300 g of cottage cheese, 3 tablespoons of powdered sugar, and 450 g of blueberries. Mash and blend well until you have a uniform mixture.
Lemon cream: mix 200 ml of cream with the remaining 300 g of cottage cheese, the other 3 tablespoons of powdered sugar, the grated zest of 1 and 1/2 lemons, and a teaspoon of lemon juice. Blend until you get a smooth cream.
3. Assembling the cake
Place the first layer on a serving plate.
Spread all the blueberry cream over the first layer and level it.
Place the second layer on top and press gently.
Cover the top of the cake with the lemon cream, including the edges if you have enough cream.
For decoration: keep 150 g of whole blueberries and place them on top of the cake. From the remaining 3-4 tablespoons of blueberries, crush them and mix them with the 100 ml of cream set aside. Use this mixture for decoration as desired, either in the form of rosettes, stripes, or borders.
Refrigerate the cake for at least 2-3 hours before serving, so the creams set and cut nicely.
Why I make the recipe often
It’s the kind of cake I can adapt based on what I have in the fridge. I like that it doesn’t require gelatin or other hard-to-find ingredients. The base is quick to make, the cream comes out light, and the combination of cheese, cream, and fruit is always suitable when I want something fresh, but that can also hold up to transport or sitting in the fridge.
Tips and variations
Tips
Use the finest cottage cheese, without whey. If it’s too wet, drain it through cheesecloth.
Blueberries can also be frozen, but let them drain well before using.
For the base, do not beat the egg whites too hard. The foam should be stable but not dry.
Do not open the oven in the first 15 minutes of baking.
Substitutions
Blueberries can be replaced with raspberries or blackberries if you don’t have blueberries on hand.
Vegetable cream can be used instead of dairy cream, but the taste will be different.
Powdered sugar can be adjusted according to how sweet you prefer the creams.
Variations
You can add a bit of lemon essence to the lemon cream if you want a stronger flavor.
For decoration, you can add mint leaves or thin slices of lemon.
Serving ideas
The cake is suitable for events or celebrations, but it also works as a weekend dessert.
It pairs well with green tea or a simple coffee.
Frequently asked questions
Can I use frozen blueberries for this cake?
Yes, just let them thaw and drain well, otherwise the cream can become too soft.
What size should the pan be?
A classic cake pan with removable sides (approx. 24-26 cm in diameter) is suitable for these quantities.
Can I make the cake a day in advance?
Yes, I actually recommend letting it chill for a few hours or overnight. The base and creams settle better.
Can I replace cottage cheese with mascarpone or ricotta?
Yes, but the taste will be a bit denser and richer. I recommend tasting the cream before assembling the cake, to adjust the sugar if needed.
Nutritional values
The values are approximate for one slice (out of 12 slices), as they depend on the type of cheese and cream used.
Calories: ~310 kcal
Proteins: ~7 g
Fats: ~19 g
Carbohydrates: ~26 g
The cake does not contain many additional fats, but the cottage cheese and cream contribute significantly to the calories. The sugar is not excessive for a dessert of this type.
Storage and reheating
The cake keeps in the fridge, covered, for 2-3 days. The cream remains firm, does not separate. I do not recommend freezing. It is served only cold. If there is leftover cake, slice only as much as you consume, so the base doesn’t dry out.
Quick info
Total time: about 2 hours (including cooling and assembling)
Preparation time: 40-50 minutes
Baking time: 20 minutes
Servings: 10-12 slices (depending on how thin you cut)
Difficulty: medium
Recipe type: homemade cake, suitable for special days or when you have guests
Ingredients
Base:
6 eggs
6 tablespoons sugar
6 tablespoons flour
1 packet vanilla sugar
1 packet baking powder
a pinch of salt
Creams:
600 g cottage cheese
500 ml liquid cream
6 tablespoons powdered sugar
600 g blueberries (about 450 g for the cream, the rest for decoration)
2 lemons (use the zest of 1 and a half, plus a teaspoon of juice)
Instructions
1. Preparing the base
Break the eggs and separate the yolks from the whites. Mix the yolks with the 6 tablespoons of sugar and the vanilla sugar. Use a mixer until the mixture becomes light in color and increases in volume, like a thicker mayonnaise.
In a separate bowl, beat the egg whites with a pinch of salt until you get a light foam. It doesn’t need to be extremely stiff.
Add the egg whites over the yolks. Fold in gently with a spatula, using slow movements from bottom to top, so you don’t lose the volume of the foam.
Mix the flour with the baking powder, then gradually incorporate it into the egg mixture. Proceed the same way, with wide and unhurried movements.
Line a round cake pan with removable sides (for cakes) with baking paper. Pour the mixture in and level it gently.
Place the pan in the preheated oven at 180°C, on the middle rack. Bake the base for 20 minutes. Check with a toothpick; if it comes out clean, the base is ready.
Let the base cool completely before removing it from the form and cutting it into two equal layers horizontally.
2. Preparing the cream
Whip the cream until it is well stiffened. From the total amount (500 ml), separate: 200 ml for the blueberry cream, 200 ml for the lemon cream, and set aside 100 ml for decoration.
Blueberry cream: mix 200 ml of cream with 300 g of cottage cheese, 3 tablespoons of powdered sugar, and 450 g of blueberries. Mash and blend well until you have a uniform mixture.
Lemon cream: mix 200 ml of cream with the remaining 300 g of cottage cheese, the other 3 tablespoons of powdered sugar, the grated zest of 1 and 1/2 lemons, and a teaspoon of lemon juice. Blend until you get a smooth cream.
3. Assembling the cake
Place the first layer on a serving plate.
Spread all the blueberry cream over the first layer and level it.
Place the second layer on top and press gently.
Cover the top of the cake with the lemon cream, including the edges if you have enough cream.
For decoration: keep 150 g of whole blueberries and place them on top of the cake. From the remaining 3-4 tablespoons of blueberries, crush them and mix them with the 100 ml of cream set aside. Use this mixture for decoration as desired, either in the form of rosettes, stripes, or borders.
Refrigerate the cake for at least 2-3 hours before serving, so the creams set and cut nicely.
Why I make the recipe often
It’s the kind of cake I can adapt based on what I have in the fridge. I like that it doesn’t require gelatin or other hard-to-find ingredients. The base is quick to make, the cream comes out light, and the combination of cheese, cream, and fruit is always suitable when I want something fresh, but that can also hold up to transport or sitting in the fridge.
Tips and variations
Tips
Use the finest cottage cheese, without whey. If it’s too wet, drain it through cheesecloth.
Blueberries can also be frozen, but let them drain well before using.
For the base, do not beat the egg whites too hard. The foam should be stable but not dry.
Do not open the oven in the first 15 minutes of baking.
Substitutions
Blueberries can be replaced with raspberries or blackberries if you don’t have blueberries on hand.
Vegetable cream can be used instead of dairy cream, but the taste will be different.
Powdered sugar can be adjusted according to how sweet you prefer the creams.
Variations
You can add a bit of lemon essence to the lemon cream if you want a stronger flavor.
For decoration, you can add mint leaves or thin slices of lemon.
Serving ideas
The cake is suitable for events or celebrations, but it also works as a weekend dessert.
It pairs well with green tea or a simple coffee.
Frequently asked questions
Can I use frozen blueberries for this cake?
Yes, just let them thaw and drain well, otherwise the cream can become too soft.
What size should the pan be?
A classic cake pan with removable sides (approx. 24-26 cm in diameter) is suitable for these quantities.
Can I make the cake a day in advance?
Yes, I actually recommend letting it chill for a few hours or overnight. The base and creams settle better.
Can I replace cottage cheese with mascarpone or ricotta?
Yes, but the taste will be a bit denser and richer. I recommend tasting the cream before assembling the cake, to adjust the sugar if needed.
Nutritional values
The values are approximate for one slice (out of 12 slices), as they depend on the type of cheese and cream used.
Calories: ~310 kcal
Proteins: ~7 g
Fats: ~19 g
Carbohydrates: ~26 g
The cake does not contain many additional fats, but the cottage cheese and cream contribute significantly to the calories. The sugar is not excessive for a dessert of this type.
Storage and reheating
The cake keeps in the fridge, covered, for 2-3 days. The cream remains firm, does not separate. I do not recommend freezing. It is served only cold. If there is leftover cake, slice only as much as you consume, so the base doesn’t dry out.