Lemon Blueberry Cake

Lemon and Blueberry Cake: A Refreshing Delight

I present to you a lemon and blueberry cake recipe that will win you over from the very first bite! Even though I am usually a big chocolate lover, this cake has completely changed my perception of desserts. Combining creamy cheese with fresh blueberries and zesty lemon curd, this cake becomes an explosion of flavors, perfect for any occasion, whether it's a birthday party or a simple weekend dessert.

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Servings: 12

A Brief Story

The lemon and blueberry cake is not just a delicious dessert, but also a healthy choice thanks to the fresh ingredients and the combination of flavors. Lemon, known for its antioxidant properties, pairs perfectly with the sweetness of blueberries, creating a savory contrast. This recipe can be customized according to your preferences, so don't hesitate to experiment!

Ingredients

For the cake:
- 2 cups + 2 tablespoons of flour
- 1 packet of baking powder
- 1 teaspoon of salt
- 1 cup of sugar
- 3 cups of fresh blueberries + 1 tablespoon of flour
- ½ cup of yogurt
- ½ cup of milk
- 2 tablespoons of vanilla extract
- 2 tablespoons of lemon juice
- 200 g of butter (soft, at room temperature)
- 4 large eggs

For the filling:
- 100 g of lemon curd

For decoration:
- 400 g of Philadelphia cheese
- 150 g of butter (80% fat, soft)
- 300 g of powdered sugar
- 100 g of lemon curd

Step by Step

Step 1: Preparing the Ingredients
To achieve a fluffy and uniform cake, it is essential that all ingredients are at room temperature. Take the butter, eggs, yogurt, and milk out of the fridge about 30 minutes before you start.

Step 2: Sifting the Dry Ingredients
In a large bowl, sift the flour together with the baking powder and salt. This step helps aerate the flour and achieve a fine texture for the cake.

Step 3: Preparing the Blueberries
Wash the blueberries well under cold water and drain them. Toss them with 1 tablespoon of flour to prevent them from sinking to the bottom of the cake during baking.

Step 4: Mixing the Wet Ingredients
In another bowl, combine the yogurt, milk, vanilla extract, and lemon juice. Mix well to obtain a homogeneous mixture.

Step 5: Creaming the Butter and Sugar
In a mixer, beat the soft butter with the sugar for about 10 minutes until it becomes a fluffy, light-colored cream. Add the eggs one at a time, mixing well after each addition.

Step 6: Combining the Ingredients
Add half of the flour mixture to the butter cream. Follow with the milk mixture, and finally, incorporate the remaining flour. Mix gently, being careful not to overwork the flour and develop gluten.

Step 7: Adding the Blueberries
Gently fold the blueberries into the batter. This will add a touch of freshness and a splash of color to the cake.

Step 8: Baking the Cake
Preheat the oven to 180°C (350°F). Prepare a 25/35 cm baking pan lined with parchment paper. Pour the batter into the pan and bake for 25-30 minutes. Check with a toothpick; if it comes out clean, the cake is done.

Step 9: Cooling the Cake
Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Step 10: Preparing the Decoration Cream
While the cake cools, prepare the cream. Beat the butter with the powdered sugar for a few minutes, then gradually add the Philadelphia cheese, mixing until it becomes a smooth cream. Finally, gently fold in the lemon curd.

Step 11: Assembling the Cake
Once the cake is completely cooled, cut it into three layers. Place the first layer on a serving platter, add 1/3 of the lemon curd, then add the second layer and repeat the process. Place the last layer on top and cover the cake with the cream, creating a generous layer.

Step 12: Decorating
Garnish the cake with fresh blueberries and refrigerate for a few hours (or even overnight) if you can resist the urge to dig in!

Practical Tip
To enhance the flavor, you can add grated lemon zest to the cake batter or the decoration cream. Also, if you don’t have lemon curd on hand, you can use lemon marmalade or even blueberry jam.

Calories and Nutritional Benefits
Each serving (a quarter of the cake) contains approximately 350 calories, being rich in vitamins C and K due to the blueberries and lemon. The Philadelphia cheese provides a source of calcium, while the yogurt adds beneficial probiotics for digestion.

Frequently Asked Questions

- Can I use other fruits? Yes, you can replace blueberries with raspberries or strawberries, and the result will be just as delicious!
- How can I make the cake less sweet? You can reduce the amount of sugar in the batter and cream, but be careful not to affect the texture.
- Is it possible to make the cake gluten-free? You can substitute wheat flour with a gluten-free option, such as almond or rice flour.

Serving Suggestions
This cake pairs wonderfully with a scoop of vanilla ice cream or a glass of iced tea. You can add a berry sauce on the plate for an extra burst of flavor.

Variations
If you want to add a splash of alcohol, you can drizzle the cake with a bit of lemon liqueur or a simple syrup with rum for a more intense flavor.

In conclusion, this lemon and blueberry cake is not just a dessert but a culinary experience! I invite you to try it and enjoy every slice! Enjoy your baking!