Lemon Blueberry Naked Cake: A Burst of Citrus and Berries !
Introduction: Prepare to indulge in a slice of heaven with this Lemon Blueberry Naked Cake! Bursting with the vibrant flavors of zesty lemon and juicy blueberries, this cake is a delightful treat for any occasion. Plus, its rustic naked appearance adds a charming touch to any dessert spread!
Ingredients:
For the cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 cup buttermilk
- 1 cup fresh blueberries
The frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream
Decoration:
- Fresh blueberries
- Lemon slices
- Fresh mint leaves
How to Make Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract, lemon zest, and lemon juice.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the fresh blueberries, being careful not to overmix.
- Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
- Bake in the preheated oven for 20-25 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.
For the frosting:
- In a large mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Add the lemon juice, lemon zest, and vanilla extract, and beat until smooth.
- If the frosting is too thick, gradually add heavy cream, one tablespoon at a time, until the desired consistency is reached.
Assembly:
- Once the cakes are completely cooled, place one layer on a serving plate or cake stand.
- Spread a layer of frosting over the top of the cake layer.
- Place another cake layer on top and repeat the process until all layers are stacked.
- Use the remaining frosting to cover the top and sides of the cake, creating a rustic naked appearance.
- Decorate the top of the cake with fresh blueberries, lemon slices, and mint leaves for a beautiful finishing touch.
Helpful Tips:
- For best results, use fresh lemon juice and lemon zest for maximum flavor in both the cake and frosting.
- To prevent the blueberries from sinking to the bottom of the cake, toss them in a tablespoon of flour before folding them into the batter.
- If you prefer a smoother frosting, you can add more heavy cream until you reach your desired consistency.
Variations for Lemon Blueberry Naked Cake :
- Feel free to use frozen blueberries instead of fresh if they’re not in season. Just be sure to thaw and drain them before adding them to the batter.
- For a dairy-free option, you can use dairy-free butter and dairy-free milk in both the cake and frosting.
Lemon Blueberry Naked Cake
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 cup buttermilk
- 1 cup fresh blueberries
For the frosting:
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream
For decoration:
- Fresh blueberries
- Lemon slices
- Fresh mint leaves
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract, lemon zest, and lemon juice.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the fresh blueberries, being careful not to overmix.
- Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
- Bake in the preheated oven for 20-25 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.
For the frosting:
- In a large mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Add the lemon juice, lemon zest, and vanilla extract, and beat until smooth.
- If the frosting is too thick, gradually add heavy cream, one tablespoon at a time, until the desired consistency is reached.
Assembly:
- Once the cakes are completely cooled, place one layer on a serving plate or cake stand.
- Spread a layer of frosting over the top of the cake layer.
- Place another cake layer on top and repeat the process until all layers are stacked.
- Use the remaining frosting to cover the top and sides of the cake, creating a rustic naked appearance.
- Decorate the top of the cake with fresh blueberries, lemon slices, and mint leaves for a beautiful finishing touch.
Notes
be sure to check out our recipes for Lemon Raspberry Cupcakes and Orange Creamsicle Cake! Stay tuned for more delicious creations coming your way soon!
Frequently Asked Questions:
Q: Can I make this cake in advance? A: Yes! You can bake the cake layers ahead of time and store them in an airtight container at room temperature for up to 2 days. Frost the cake just before serving for the freshest taste.
Q: Can I use a different type of berry in this cake? A: Absolutely! This recipe is versatile, so feel free to swap the blueberries for raspberries, strawberries, or blackberries if you prefer.
Storage Instructions:
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Bring the cake to room temperature before serving for the best texture and flavor.
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