This juicy and tangy Lemon Blueberry Cake is a must if you have fresh blueberries on hand. It is a super quick and simple recipe that will become a favorite. And if you don’t feel like making the buttercream, I recommend that you at least try the sponge cake because it is a delight! Although lemon buttercream is very special and has a secret ingredient that will be the most fun for you!
Although this is going to sound like a mega cliché, I can’t believe it’s been five years since I started with this blog. I promise you that when I browse through the photo folders that I have on my computer and get to the oldest ones, I still relive the sensations of each of those photo shoots as if they had happened yesterday.
And it is curious precisely that effect, how in each one of those sessions unique memories have been created that remain in my head so vivid and so close. That can only mean one thing, and that is that I have enjoyed every second that I have dedicated to this hobby. I started it without any aspiration, with a free version of WordPress and at that moment I would never have imagined what it would become. Now it is a part of me, it is something that defines me, my corner to express myself and unleash my creativity.
In addition to hours of entertainment, it has also given me many challenges and a lot of learning. Because the road has not been easy and I have also gone through moments of demotivation. Having something like this involves many hours of work and also very different tasks. Because if you do this work by yourself, sometimes you are a baker, other times you are a photographer, webmaster, writer, expert in digital marketing and social media, community manager, graphic designer … oh yes, and cleaning staff !! And all this without getting paid for any of them !!!
But I am not complaining at all, the road has been and continues to be the most exciting! I am a person who loves learning new things and who is excited about challenges, and the blog keeps my curious personality alive and my creative mind busy. In addition to the motivation and challenges, the community of readers and followers that I have pays me back for all the work I do. It gives me enormous moments of satisfaction to see how that community grows, to see how the number of daily visits has evolved over the years and to see how, little by little, what started as a hobby without aspirations is turning into something more serious . So, for many more years of blogger happiness and sweets !!
Oh by the way, in my graphic design tasks I have the help of my dear friend Erica. To celebrate the blog’s birthday, she has designed the apron you see in the pictures. And tomorrow I’m going to give it away on Instagram along with another surprise gift, so stop by if you are interested in participating and take this fun and unique gift home!
Blueberry lemon cake
This juicy and tangy Lemon Blueberry Cake is a must if you have fresh blueberries on hand. It is a super quick and simple recipe that will become a favorite. Lemon buttercream is very special and has a secret ingredient, citric acid, which gives it a super fun touch!
- FOR THE CAKE:
- 210 g of flour + 1 Tbsp to coat the blueberries
- 1 tsp baking powder
- ¼ tsp salt
- 170 g butter (at room temperature)
- 300g sugar
- 3 eggs
- 120 ml milk
- 120 ml sour cream (or Greek yogurt)
- 60 ml of lemon juice
- Zest of 1 lemon
- 180g fresh or frozen blueberries
- FOR THE BUTTERCREAM:
- 300 g butter (at room temperature)
- 500 g icing sugar
- 3 Tbsp lemon juice
- Lemon zest
- 1 tsp citric acid
- ¼ tsp salt
Preheat the oven to 170ºC with a fan. Grease 3 molds of 18 cm in diameter.
Sift all the dry ingredients into a bowl. In the mixer bowl with the paddle attachment, beat the butter with the sugar on high speed until creamy, for at least 2 minutes. Add the eggs one at a time, beating between additions.
Add the rest of the liquid ingredients and beat just until just combined. Incorporate the dry ingredient mixture and mix until smooth.
In a small bowl, coat the blueberries with a little flour. Incorporate into the batter, mixing to distribute.
Distribute the batter evenly between the 3 molds. Bake for about 35 minutes or until poking the cakes with a toothpick comes out dry.
Remove from the oven and allow to cool completely.
To prepare the buttercream, in the bowl of the mixer with the paddle attachment, beat the butter for 3 minutes on high speed. Add half of the icing sugar and beat for 2 minutes. Add the rest of the sugar and beat for 3 more minutes. Add the rest of the ingredients and beat for 2 more minutes.
To assemble the cake, level the cakes by cutting the top so that they are perfectly flat. Fill with a little buttercream between layers and cover the cake with the rest of the buttercream. You can decorate the top with a pastry bag and some blueberries and lemon wedges.