Lemon Blueberry Spoonful Cake

The Lemon Blueberry Spoonful Cake is a delightful fusion of zesty lemon and sweet, tangy blueberries, layered together in a symphony of flavors and textures. This dessert is perfect for any occasion, from family gatherings to special celebrations. Its vibrant presentation and irresistible taste make it a favorite among both children and adults.

Ingredients

For the Cake:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • Zest and juice of 2 lemons
  • 1 1/2 cups fresh blueberries

For the Lemon Cream Cheese Frosting:

  • 1 cup unsalted butter, softened
  • 8 oz cream cheese, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Zest and juice of 1 lemon

For the Blueberry Compote:

  • 2 cups fresh blueberries
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water

For Garnish:

  • Fresh blueberries
  • Fresh raspberries
  • Lemon slices
  • Mint leaves (optional)

Instructions

1. Preheat and Prep:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Set aside.

2. Make the Cake:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, sour cream, lemon zest, and lemon juice until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the blueberries. Divide the batter evenly between the prepared cake pans.

Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

3. Prepare the Frosting:
In a large bowl, beat the butter and cream cheese together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice until smooth and well combined.

4. Make the Blueberry Compote:
In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries release their juices and the mixture begins to thicken. Stir in the cornstarch mixture and continue cooking until the compote is thick and glossy. Remove from heat and let cool.

5. Assemble the Cake:
Place one cake layer on a serving plate. Spread a layer of lemon cream cheese frosting over the top. Spoon a generous amount of blueberry compote over the frosting. Top with the second cake layer.

Frost the top and sides of the cake with the remaining lemon cream cheese frosting. Arrange fresh blueberries, raspberries, and lemon slices on top for garnish. Add mint leaves if desired.

6. Serve:
Slice the cake and serve each piece with a spoonful of the remaining blueberry compote drizzled over the top. Enjoy!

Tips for Success

  • Use Fresh Ingredients: Fresh lemons and blueberries will give your cake the best flavor and texture.
  • Room Temperature Ingredients: Make sure all your refrigerated ingredients (butter, eggs, sour cream, cream cheese) are at room temperature for easier mixing and a smoother batter.
  • Fold Gently: When adding the blueberries to the batter, fold them in gently to prevent them from sinking to the bottom.
  • Cool Completely: Ensure the cakes are completely cool before frosting to prevent the frosting from melting.

Variations

  • Lemon Blueberry Cupcakes: Turn this recipe into cupcakes by dividing the batter into a muffin tin lined with cupcake liners. Adjust the baking time to about 18-20 minutes.
  • Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend.
  • Mixed Berry Compote: Use a mixture of your favorite berries (strawberries, raspberries, blackberries) for a different flavor profile.

Conclusion

The Lemon Blueberry Spoonful Cake is a showstopper dessert that combines the bright, citrusy flavor of lemons with the natural sweetness of blueberries. Whether you’re baking it for a special occasion or simply to indulge in a delicious treat, this cake is sure to impress. The combination of the tender, moist cake, creamy frosting, and luscious blueberry compote creates a dessert that is as pleasing to the eyes as it is to the palate. Enjoy this delightful cake with family and friends, and savor every spoonful!

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