lemon blueberry cake

Celebrate summer&#039;s bounty with this delicious Keto Blueberry Zucchini Cake with Lemon Frosting. It brings so many delicious flavors together in one sugar-free dessert! 

Keto Lemon Blueberry Zucchini Cake

zucchini (shredded (about 200 grams))

tsp salt

almond flour

coconut flour

unflavoured whey protein powder

tbsp baking powder

butter (softened)

Swerve Sweetener

eggs (room temperature)

lemon

vanilla extract ((try lemon extract for more lemon flavor!))

lemon juice

blueberries (fresh

cream cheese (softened)

tbsp lemon zest

tbsp heavy whipping cream

blueberries

Place the zucchini in a sieve and sprinkle with the salt. Toss to combine. Let drain 1 hour and then squeeze out the zucchini to release as much moisture as possible.

Preheat the oven to 325F and grease 2 (two) 9-inch round cake pans very well. If your pans are not very non-stick, you may want to line them with parchment paper and grease the parchment.

In a medium bowl, combine the almond flour, coconut flour, whey protein, baking powder and salt.

In a large bowl, beat the butter with sweetener until well combined. Beat in the eggs one at a time, scraping down the sides of the bowl and the beaters as needed. Then beat in the zucchini, lemon zest, and vanilla extract.

Beat in the almond flour mixture until well combined, then beat in the lemon juice. If your batter is quite thick, add a little water, 1 tbsp at a time, until a spreadable consistency is achieved.

Gently fold in the blueberries. Divide the batter between prepared pans and spread evenly to the edges. Bake 30 to 40 minutes, until golden brown around the edges and the top is set to the touch.

Remove and let cool completely in the pans, then run a sharp knife around the edges to loosen.

Cake:

In a large bowl, beat the cream cheese and butter together until smooth. Beat in the sweetener until well combined, then beat in the lemon zest.

Beat in the lemon juice and cream.

Frosting:

Place one cake layer on a serving platter and spread the top with half of the frosting. Add the second cake layer and spread with the remaining frosting. Top with fresh blueberries.

To Assemble:

Sunshine-sweet lemon layer cake dotted with juicy blueberries and topped with lush cream cheese frosting. You can use either fresh or frozen blueberries in this cake. If using frozen, no need to thaw.

Lemon Blueberry Layer Cake

(230 grams) unsalted butter, softened to room temperature

sugar

(100 grams) packed light brown sugar

eggs,

Tablespoon pure vanilla extract

(345 grams) sifted all-purpose flour (spoon & leveled)*

Tablespoon baking powder

salt

(240 milliliters) buttermilk*

Tablespoons lemon zest*

lemon juice (3 medium lemons)*

blueberries, fresh (258 grams) or frozen (do not thaw– 275 grams)

Tablespoon all-purpose flour

(115 grams) unsalted butter, softened to room temperature

– 2 Tablespoons (15-30 milliliters) heavy cream*

vanilla extract

Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.

Make the cake: 

Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy &#8211; about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Add eggs and vanilla. Beat on medium speed until everything is completely combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed.

In a large bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then beat in the milk, lemon zest, and lemon juice *just* until combined. Toss the blueberries with 1 Tablespoon of flour and gently fold into the batter. Batter is extremely thick. Do not over-mix. Over-mixing will lead to a tough, dense textured crumb.

Spoon batter evenly into 3 prepared cake pans. If only using 2 cake pans, your bake time will be longer. Bake the three layers for about 21-25 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely in the pan before assembling and frosting.

Make the frosting: 

Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners&#8217; sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.

Assemble and frost: 

First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn&#8217;t make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.

Cover leftover cake tightly and store in the refrigerator for up to 5 days.

One again, this recipe is the bomb! We totally loved it! The one question I have is if it’s possible to make it with a cake that is less dense? We are big eaters and are so full after a special dinner this cake is too heavy! Would love your thoughts, cheers, Lauren

Sally: a co-worker has asked me if I could make this as her wedding cake.
I did a "trial run" this weekend, making one batch of cake batter/pouring it into Three 9" pans (cut baking time by 10 minutes, which was perfect) then I made another batch of batter/pouring it into Four 6" pans. (took longer to bake! :) )
I assembled the cake ...Three 9" layers on bottom, and using dowels and cake cardboard, (then supporting) Two 6" layers  for the top (my husband was very happy to eat the other two remaining 6" cakes!)
I used the cream cheese icing, and brought it to the office today for evaluation/recommendations.

To achieve the "look" Taylor wants, I emphasized that a buttercream frosting would be better to work with. Taylor then decided (since the cake is very moist and dense) that she wanted me to frost it as "a naked cake" with scant frosting in between the layers (which I think that would be a good idea.)

My question:  Could I make your "favorite vanilla buttercream icing"--BUT instead of vanilla, use pure lemon extract? (unsure if fresh squeezed lemon juice would do the trick?)
(I believe frosting it as "a naked cake" and using scant icing in between layers--a buttercream would work FAR better than the cream cheese frosting?)
Taylor's wedding is not until late October 2020--thank you Sally!!

Thank you Stephanie--I will bake another batch of 6" cakes, and try both frostings (and play with my new cake turntable/spatula-scraper) to see which frosting Taylor prefers. I truly appreciate your getting back to me.

Absolutely gorgeous recipe. The cake was delicious. I substituted the cream cheese frosting for a lemon Curd buttercream. It went down a treat. Thank you!

I baked this cake for my daughter's First Communion. I've never baked a cake for a special occasion and I was SO NERVOUS to serve it. This cake and homemade buttercream was a huge hit. I did not use cake flour and I was worried about how dense the cake would be.  It was dense but it was the consistency of how my culture enjoys cake. Delicious! There were no leftovers and I was asked to never get a store bought or bakery cake again! Can't tell you how good that felt!

This is, without a doubt, one of my absolute favorite recipes to make! I've made it in three 9-in pans and also three 8-in pans. I think I prefer the 8-in! I've had friends ask me to make it for their birthday cake! Thank you Sally!!

Absolutely delicious cake! I’ve made it 3 times. It comes out nice and flat on top so if decorating you don’t need to take the top off. Even when I overcooked it slightly once it was still delicious. The icing is delicious too but 3/4 times we’ve eaten it just as happily without any icing as it’s so tender

This recipe looked so good that I decided to try it. I have saved it in my favourites now and made it many times. I just use regular milk and cream and it turns out pretty good.

This Lemon Blue cake is not only delicious but beautiful looking. We all enjoyed it thoroughly!

https://content.jwplatform.com/videos/AgFokPNu.mp4

Sunshine-sweet lemon blueberry layer cake dotted with juicy berries and topped with lush cream cheese frosting.

Lemon and blueberry cake is soft, moist, and super easy to make. A perfect treat to serve with a cup of tea or coffee! Vegan and gluten-free.

Lemon Blueberry Cake

200 g Bob's Red Mill Gluten Free 1-to-1 Baking Flour

g almonds

baking powder

turmeric powder

g chia seeds (~ 1 tablespoon)

180-200 ml rice milk (at room temperature)

ml lemon juice (at room temperature)

maple syrup

60 ml coconut oil

g blueberries

Preheat oven to 180° C. Line a 16 cm springform cake tin with baking paper.

In a large bowl, mix together the dry ingredients: 1-to-1 Bob&#039;s Red Mill baking flour, ground almonds, baking powder, turmeric powder, and chia seeds.

Add rice milk, lemon juice, and maple syrup to the bowl with dry ingredients. Stir until well combined using a whisk or a rubber spatula. Add 6 tablespoons of coconut oil and again, stir well until all is well combined.  Adjust sweetness if needed.

Gently fold in fresh blueberries.

Pour the batter into the prepared cake tin and bake for approx. 40-45 minutes.

Remove from the oven and let it cool down.

Lightly dust it with powdered sugar or powdered xylitol.

Decorate with blueberries.

Blueberries baked in lemony sweet coffee cake and topped with a homemade lemon glaze! 

sugar (divided)

flour

lemons (divided use)

milk

whipped cream (or whipped topping)

Zest and juice lemons and set aside.

Preheat oven to 375°F. Grease and flour a 9x13 pan.

Cream butter and 1 ½ cups sugar on medium speed until fluffy. Add eggs and mix well.

Whisk flour, lemon zest, baking powder and salt in a bowl. Combine milk and 1 tablespoon lemon juice.

Alternate adding the flour and milk mixture to the butter mixture. Toss blueberries with 1 tablespoon flour. Gently mix into batter.

Pour into prepared pan and bake 30-35 minutes or just until a toothpick comes out clean.

Meanwhile, bring remaining ¼ cup sugar and ¼ cup lemon juice to a boil, boil 1 minute and set aside to cool slightly.

Remove cake from the oven and poke cake with a skewer or chopstick. Drizzle holes with lemon glaze. Cool completely.

Once cooled top with whipped cream or whipped topping.

This layer Lemon Blueberry Cake is soft and moist with a delicate crumb. Packed full of blueberries and bursting with tangy lemon flavour. Paired with a cream cheese icing to round it all off.

Cup Butter, Softened ((220 grams))

Cup Sugar ((200 grams))

Cup Brown Sugar ((100 grams))

Large Eggs

Tbsp. Vanilla Extract

Lemon Juice ((125 milliliters))

Lemon

3 and 1/2 Cups All Purpose Flour ((435 grams))

Tbsp. Baking Powder

Cup Milk ((250 milliliters))

250 g Blueberries ((1 and 3/4 cups))

Tbsp. All Purpose Flour

Cup Cream Cheese ((250 grams))

Cup Butter, Softened ((110 grams))

2 and 1/2 - 3 Cups Icing Sugar ((320-380 grams))

tsp Vanilla Extract

Preheat the oven to 180°C (350°F) and grease and line two 24cm or 9&quot; round spring form cake pans and set aside.

In a large bowl and with a stand or hand mixer, cream the butter, sugar and brown sugar together until light and creamy.

Add in the eggs and vanilla extract and beat together.

In a separate bowl, mix the flour and baking powder together.

Fold half of the dry ingredients into the wet ingredients and mix until all combined.

Add in the lemon juice and lemon rind and mix together.

Add in the remaining half of the dry ingredients and mix through. Add in the milk and mix until the mixture is just combined.

Toss the fresh blueberries through the flour until all blueberries are coated. Add into the batter and lightly fold through. Do not over mix!

Pour the batter into the two cake pans and place in the oven to bake for around 25-35 minutes.

Baking time will vary depending on your oven. I checked mine after 30 minutes by inserting a skewer in the middle of the cake. Mine ended up taking 35 minutes but check at 20 minutes onwards to ensure you don&#39;t over bake.

Allow the cake to cool for 10 minutes in the cake pans before removing from the pan and placing on a cooling rack to cool completely while you make the cream cheese icing.

Lemon Blueberry Cake;

Beat the butter until smooth.

Add in the cream cheese and beat together until smooth.

Add in the vanilla extract and slowly add the icing sugar until all combined.

If your cakes have domed, take a large, serrated knife and level the cakes.

Using 1/3-1/2 of the icing, fill the cake. You can pipe this or spread this.

Then cover the top half of the cake and decorate with the remaining icing. You can cover the sides, pipe like I have or however you like.

Cream Cheese Icing;

This Blueberry Lemon Cake is loaded with 1 pound of blueberries and every bite has sweet pops of juicy blueberry and fresh lemon flavor. It's not too sweet and not too tangy, but just right.

Lemon Blueberry Cake Recipe

eggs

sour cream ((8 ounces))

olive oil (or vegetable oil)

tsp vanilla extract

all-purpose flour (*)

tsp baking powder

Tbsp corn starch

blueberries (**)

Powdered sugar to dust the top (optional)

Lightly butter a 9-inch springform pan and line the bottom with parchment. Preheat Oven to 375˚F.

Prep:

Beat 2 eggs and 1 cup sugar with whisk attachment on high speed 5 min, or until light in color and thick.

Add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla, 1/4 tsp salt and whisk on low speed until well combined.

Whisk together the 2 cups flour with 2 tsp baking powder then add to batter 1/3 at a time, whisking to incorporate with each addition (DO NOT OVERMIX). Finally, add 1 Tbsp lemon juice and 1/2 Tbsp zest.

Rinse blueberries and drain well. In a medium bowl, toss blueberries with 1/2 Tbsp corn starch and 1 tsp lemon juice, stirring until well combined and no dry white cornstarch remains.

Pour half of batter into prepared springform pan and spread evenly. Top with half of the blueberries. Spread with remaining batter then sprinkle the rest of the blueberries evenly over the top, pushing them slightly into the batter (about halfway). Bake at 375˚F for 45 to 55 min (mine was perfect at 55 min), or until a toothpick inserted in center comes out clean. Let cake rest in the pan 15-20 min then remove ring and cool until room temp or just warm. Serve dusted with powdered sugar.

How to Make Lemon Blueberry Cake:

https://www.youtube.com/watch?v=46STwatejBQ

This Blueberry Lemon Cake is loaded with 1 pound of blueberries and every bite has sweet pops of juicy blueberry and fresh lemon flavor. It’s not too sweet and not too tangy, but just right. This is my favorite tea/ coffee lemon blueberry cake.
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️
🖨PRINT THIS BLUEBERRY CAKE RECIPE: https://natashaskitchen.com/blueberry-lemon-cake/

Ingredients for Blueberry Cake:
►2 large eggs
►1 cup (210 grams) granulated sugar
►1 cup sour cream
►1/2 cup light olive oil or vegetable oil
►1 tsp vanilla extract
►1/4 tsp salt
►2 cups (260 grams) all-purpose flour
►2 tsp baking powder
►1 medium lemon (zest and juice), divided
►1/2 Tbsp corn starch
►16 oz (450g) fresh* blueberries
►Powdered sugar to dust the top, optional

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Dessert: Blueberry Lemon Cake Recipe - Natasha's Kitchen

This lemon blueberry cake is layered up with a dreamy lemon frosting and loaded with fresh blueberries. You'll love this super moist cake for all your blueberry season occasions!

vegetable oil

unsalted butter, room temperature

eggs, room temperature

buttermilk*

lemon extract

all purpose flour*

butter

oz cream cheese

Preheat the oven to 325°F and grease and flour three 6 inch cake pans OR two 8 or 9 inch cake pans. Set aside.

Combine the sugar and the lemon zest in a small bowl and rub the lemon zest into the sugar with your fingers to infuse the sugar. Set aside.

In a stand mixer fitted with a whisk attachment, beat the softened butter and oil together until they become homogenous, about 3 minutes. This will not work if your butter is not completely room temperature.

Slowly add the granulated sugar to the oil and butter, beating on high until the mixture is light and fluffy and turns a very pale yellow, about 3 minutes.

Add the eggs in one at time, scraping down the bowl in between each addition. Add the lemon extract and the vanilla extract. Beat the mixture on high for 3 minutes more to incorporate as much air as possible.

In separate bowl sift together the cake flour, salt, and baking powder. Alternate mixing in the dry ingredients and the buttermilk in 4 batches, starting with the buttermilk and ending with the dry ingredients. It’s okay if the batter still has a few lumps in it–you don’t want to over mix it.

Last, fold in the blueberries. Do not over mix.

Split the batter evenly into the prepared pans and bake for 30 minutes or until the cake is a lightly golden brown and springs back when pressed. This will depend on your oven, so if the cakes need a little more time, give it to them. Take out of the oven and transfer to a cooling rack. Let the cakes cool completely.

While the cakes cool, make the frosting. Beat the butter and cream cheese together until combined. Scrape down the bowl and add the powdered sugar, 1 Tablespoon of the milk, vanilla extract, lemon extract and salt. Beat until light and fluffy, about two minutes. If the frosting is too thick, add in a Tablespoon of milk at a time until desired consistency.

Place first cake on a cake stand, then top with generous amount of frosting. Layer second and third layers, frosting the same amount in between each. Frost edges of cake with remaining frosting. If making a naked cake, use an offset spatula to scrape off any excess frosting. If desired, top with blueberries and flowers.

This looks AMAZING!!! So fresh and SUMMERY!!! Can't wait to make it and thank you so much knowing me so well - I had no idea how to zest a lemon - that's  one of the things I love about Broma - you always create and make the most fabulous and yummy recipes while always supporting and teaching me that I can make them too ---  so ADORE YOU!!!

This recipe is top notch! The cake turned out moist &amp; fluffy and the flavors were phenomenal. Will definitely make again!

This lemon blueberry cake is the perfect dessert for spring celebrations and get-togethers! Each layer is studded with blueberries and frosted with a bright and refreshing lemon icing. Recipe includes a how-to video!

all-purpose flour ((375 grams))

cornstarch

baking soda

table salt

unsalted butter

½ cup canola or vegetable oil ((120 milliliters))

buttermilk ((180 milliliters))

eggs (room temperature preferred)

blueberries (see note (12 oz/340 grams))

Preheat oven to 350F and line three 8” round cake pans by lightly but thoroughly greasing and flouring the sides and lining the bottoms with parchment paper. Set aside.

In a large bowl, whisk together flour, sugar, cornstarch, baking powder, baking soda, and salt.

Using an electric mixer, add softened butter, one tablespoon at a time, adding the next tablespoon only after the first is combined. The mixture will appear sandy in texture.

While mixing on low-speed, slowly drizzle in oil.

In a separate bowl or large measuring cup, whisk together buttermilk, lemon zest, lemon juice, eggs, and vanilla extract until combined.

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