Ina Garten Blueberry Lemon Cream Cake recipe is made with unsalted butter, granulated sugar, brown sugar, eggs, vanilla extract, all-purpose flour, baking powder, salt, buttermilk, lemon zest, lemon juice, and blueberries the total time required for this recipe is 100 minutes, and it serves 10 people.
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💜 Why You’ll Love This Blueberry Lemon Cream Cake Recipe:
- The cake combines fresh blueberries and zesty lemon for a refreshing and vibrant flavor.
- Cream cheese frosting adds a rich, creamy texture that perfectly complements the cake.
- Easy-to-follow instructions make baking this cake simple, even for beginners.
- The cake’s light and moist texture make it perfect for any occasion or gathering.
âť“ What Is Ina Garten Blueberry Lemon Cream Cake Recipe?
Ina Garten’s Blueberry Lemon Cream Cake is a delightful dessert made with unsalted butter, granulated sugar, brown sugar, eggs, vanilla extract, all-purpose flour, baking powder, salt, buttermilk, lemon zest, lemon juice, and blueberries this cake boasts a moist texture, tangy lemon flavor, and juicy blueberries, giving it a refreshing taste.
🍇 Ina Garten Blueberry Lemon Cream Cake Ingredients
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 1 and 1/4 cups (250g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 4 large eggs, at room temperature*
- 1 Tablespoon pure vanilla extract
- 3 cups (354g) sifted all-purpose flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (240ml) buttermilk*
- 2 Tablespoons lemon zest*
- 1/2 cup (120ml) lemon juice
- 1 and 1/2 cups (210g) blueberries, fresh or frozen
- 1 Tablespoon all-purpose flour
Cream Cheese Frosting
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature*
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3 and 1/2 cups (420g) confectioners’ sugar
- 1 – 2 Tablespoons (15-30ml) heavy cream*
- 1 teaspoon pure vanilla extract
- pinch salt
🥧 How To Make Ina Garten Blueberry Lemon Cream Cake
- Preheat oven to 350°F (177°C). Grease three 9-inch or 8-inch round cake pans. Line with parchment paper and grease again.
- Beat butter with a mixer until creamy (about 1 minute). Add sugars and beat until fluffy (2-3 minutes). Add eggs and vanilla, then mix for 2 minutes.
- In a large bowl, whisk flour, baking powder, and salt. Slowly add to the wet mixture. Mix in milk, lemon zest, and lemon juice until just combined. Toss blueberries with 1 tablespoon of flour and gently fold into the batter.
- Spoon batter evenly into the pans. Bake for 21-25 minutes or until a toothpick comes out clean. Cool completely in pans.
- For frosting, beat cream cheese and butter with a mixer until smooth (3 minutes). Add confectioners’ sugar, 1 tablespoon cream, vanilla, and salt. Beat on high for 3 minutes. Add more cream if needed.
- Trim the tops of the cakes to make them flat. Place one layer on a cake stand and spread frosting on top. Add the second layer and more frosting, then the third layer and frost the top and sides.
- Refrigerate the cake for at least 45 minutes before cutting to keep it from falling apart.
đź’ Recipe Tips:
- Ensure all ingredients, especially butter, eggs, and buttermilk, are at room temperature before mixing to create a smooth, homogeneous batter.
- Measure flour accurately by spooning it into the measuring cup and leveling it off with a knife to avoid dense cake layers.
- Toss blueberries in a tablespoon of flour before folding them into the batter to prevent them from sinking to the bottom during baking.
- Avoid overmixing the batter after adding dry ingredients to prevent a dense texture; mix just until ingredients are combined.
🍷 What To Serve With Blueberry Lemon Cream Cake?
Serve Blueberry Lemon Cream Cake with Whipped Cream,Chocolate Fondue,Mulled Wine,Roasted Rosemary Cashews and Autumn Sangria for a delightful dessert.
🎚 How To Store Leftovers Blueberry Lemon Cream Cake?
- In The Fridge. Store Leftovers Blueberry Lemon Cream Cake in an airtight container in the refrigerator for up to 5 days to keep it fresh.
- In The Freezer. Wrap Leftovers Blueberry Lemon Cream Cake tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months.
🥵 How To Reheat Leftovers Blueberry Lemon Cream Cake?
- In The Oven: Preheat to 350°F (175°C) wrap Leftovers Blueberry Lemon Cream Cake in foil and heat for 3-4 minutes until warm throughout.
- In The Microwave: Place Leftovers Blueberry Lemon Cream Cake slice on a microwave-safe plate cover with a damp paper towel and heat on medium for 2-4 minutes.
FAQ’S
What should I do if my cake comes out too dry?
Brush the dry cake with simple syrup (equal parts sugar and water) serve with whipped cream or fruit compote for added moisture.
How do you know when the Blueberry Lemon Cream Cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean or with moist crumbs it should also slightly pull away from the pan sides.
How can I prevent my cake layers from being too dense?
Ensure ingredients are at room temperature, measure accurately, and mix just until combined to avoid overworking the batter.
How do you ensure the blueberries don’t sink to the bottom of the cake?
Toss blueberries in a tablespoon of flour before adding to the batter this helps them stay suspended during baking.
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Ina Garten Blueberry Lemon Cream Cake Nutrition Facts
Amount Per Serving
- Calories: 450
- Total Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 95mg
- Sodium: 250mg
- Total Carbohydrates: 62g
- Dietary Fiber: 1g
- Sugars: 40g
- Protein: 5g
Ina Garten Blueberry Lemon Cream Cake
Description
Ina Garten Blueberry Lemon Cream Cake recipe is made with unsalted butter, granulated sugar, brown sugar, eggs, vanilla extract, all-purpose flour, baking powder, salt, buttermilk, lemon zest, lemon juice, and blueberries the total time required for this recipe is 100 minutes, and it serves 10 people.
Ingredients
Cream Cheese Frosting
Instructions
- Preheat oven to 350°F (177°C). Grease three 9-inch or 8-inch round cake pans. Line with parchment paper and grease again.
- Beat butter with a mixer until creamy (about 1 minute). Add sugars and beat until fluffy (2-3 minutes). Add eggs and vanilla, then mix for 2 minutes.
- In a large bowl, whisk flour, baking powder, and salt. Slowly add to the wet mixture. Mix in milk, lemon zest, and lemon juice until just combined. Toss blueberries with 1 tablespoon of flour and gently fold into the batter.
- Spoon batter evenly into the pans. Bake for 21-25 minutes or until a toothpick comes out clean. Cool completely in pans.
- For frosting, beat cream cheese and butter with a mixer until smooth (3 minutes). Add confectioners’ sugar, 1 tablespoon cream, vanilla, and salt. Beat on high for 3 minutes. Add more cream if needed.
- Trim the tops of the cakes to make them flat. Place one layer on a cake stand and spread frosting on top. Add the second layer and more frosting, then the third layer and frost the top and sides.
- Refrigerate the cake for at least 45 minutes before cutting to keep it from falling apart.
Store leftover cake in the refrigerator for up to 5 days.
Notes
- Ensure all ingredients, especially butter, eggs, and buttermilk, are at room temperature before mixing to create a smooth, homogeneous batter.
Measure flour accurately by spooning it into the measuring cup and leveling it off with a knife to avoid dense cake layers.
Toss blueberries in a tablespoon of flour before folding them into the batter to prevent them from sinking to the bottom during baking.
Avoid overmixing the batter after adding dry ingredients to prevent a dense texture; mix just until ingredients are combined.