This Lemon Blueberry Jam Cake is a zesty and tantalising treat that will awaken your taste buds. Bursting with the refreshing flavours of tangy lemons and juicy blueberries, this delectable dessert is a harmonious blend of sweet and tart. Whether you’re a fan of citrusy delights or a lover of all things berrylicious, this cake is sure to captivate your senses and leave you craving for more. This cake recipe is what you need to add some freshness to your day or to celebrate any occasion with friends and family, particularly in the seasons of spring and summer.
Ingredients you will need:
- All-purpose flour: I highly recommend weighing all your ingredients using a kitchen scale for accurate recipe results. If you’re using cups, don’t scoop your cup into the flour. Spoon the flour into your cup and level it off with the back of a knife.
- Leavener: You will need baking powder to help the cake rise and turn out light and fluffy.
- Unsalted Butter: It is very important to have your butter at room temperature. You can ensure this by lightly pressing your finger on the block of butter. It should slightly leave an imprint. I also prefer to use unsalted butter because salted butters have varying amounts of salt content in them and it is always a good idea to add it on your own and avoid your bakes from being too salty.
- Oil: You can use either vegetable oil or canola oil. This is one of the secrets resulting in this cake being ultra soft and moist. Oil reduces the gluten formation in your batter, which makes the cake more moist as compared to using butter as a fat. I do not recommend using olive oil, as it adds a strong flavor of it’s own and changes the taste.
- Sugar: Fine granulated sugar or caster sugar is ideal for this recipe, as they dissolve quicker. You will need three quarter cup granulated sugar for this recipe.
- Eggs: Use large eggs and bring them to room temperature before mixing in. Eggs strengthen the binding of your cake and also add moisture. Having your eggs at room temperature makes it easier to incorporate them and allow them to mix thoroughly in your cake batter. A good way of doing this is by letting them sit in a bowl filled with room temperature water for around 10 minutes or until they come down to room temperature.
- Vanilla: I highly recommend that you use a high quality, pure vanilla extract. This helps in giving a rich flavor to your baked goods. Pure vanilla extracts are typically dark brown in color. This enhances the flavor of all ingredients and you should never leave this out.
- Buttermilk: Buttermilk is more acidic and has a higher fat content than whole milk too. Both of these things help it cut through the sweetness of the muffins, giving them a better flavor overall. It also helps to add moisture to your bakes.
- Lemon juice: In my experience, homemade lemon juice gives an incredibly better flavor than store bought lemon juice. I highly recommend that you put in those few extra minutes and use homemade lemon juice for a rich, preservatives-free flavor.
- Lemon zest: Citrus zests (especially lemon zest) are known to add a lot more flavor and fragrance to your bakes. You must not leave them out.
- Fresh Blueberries: You will need to add fresh blueberries to the cake batter and even top the unbaked cake with a few more, if desired.
- Blueberry Jam: Fresh and ripe blueberries are best to make a juicy, jam filling for this cake. You can also use a store bought jam instead.
- Heavy whipping cream: Using cold whipping cream makes it easier to whip up peaks. You want to whip it until you achieve stiff peaks.
FAQ
Whether you’re making a multiple cake layers or a single layer cake (8 inch cake in this case), flat tops are always desirable. The reason why cakes dome that your cake pan heats up much faster than the rest of the cake causing the edges to set before the cake has risen fully, and as the rest of the cake cooks the centre rises and creates a dome. To avoid this from happening you want to protect the edges of your cake pan. To do this, you can wrap cake strips, foil, or a damp cloth around the edges of your cake pan. Be careful with the damp cloth as it might start burning after it completely dries out. This trick will ensure you get flat tops always!
I don’t know everything but I’m pretty sure you’ll barely have a single crumb of this best ever blueberry lemon cake left over. If you do, store any extra cake tightly covered in the refrigerator to keep the whipped cream frosting cold. A cake dome or plastic cake carrier will keep it fresh for up to 6 days. To freeze individual slices, plate them and cover tightly with two layers of plastic wrap. When the craving strikes, simply defrost a slice at room temperature and grab a fork! You can also freeze the cake, wrapped, for up to 3 months. Remove the cake from the freezer and whip up a fresh batch of the whipped cream and frost the cake as you normally would.
Add the blueberries, sugar, lemon juice, and vanilla to a small heavy bottomed saucepan.
Cook over medium heat for about 5 minutes until berries start to break down.
Turn the heat down to low, and let the mixture simmer for another 5 minutes.
Add in the cornstarch and salt and stir it continuously for about 1-2 minutes with a wooden spatula until thickened.
Transfer to a mason jar and then place in the refrigerator until cool and ready to use.
This cake is more moist than others. The reason for that is it uses vegetable or canola oil instead of butter as a fat content. Oil reduces the gluten formation in it which results in this ultra moist and soft cake. I have also added buttermilk to it which adds to moisture and results in a very soft cake. You must store it in an airtight container to avoid it from drying out.
Some extra tips to make the best lemon blueberry cake:
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Use room temperature ingredients. You know the drill my friends. For a smooth, lump free batter be sure your eggs, milk and yogurt are all room temperature. For best results, take your ingredients out of the fridge the night before you bake the cake. Cold ingredients do not emulsify well and can lead to a lumpy, bumpy batter and a cake that bakes unevenly. By beating together room temperature eggs with the sugar, you’ll create a fluffy, moist cake that is still sturdy enough to hold plenty of frosting but also will be light and fluffy like a sponge. For best results, leave your ingredients out the night before you bake the cake.
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Do not over mix your batter. This cake comes together with just one bowl and four ingredients only. Don’t be tempted to over mix your batter once you’ve added in the dry ingredients into the wet or you will end up with a dense crumb. Once you have added the dry ingredients, gently fold them together using a rubber spatula until no streaks of flour remain.
- Prep your pans. A little prep goes a long way. For perfectly baked cakes, line the bottom of each pan with a circle of parchment paper and then grease the sides of the pan with nonstick baking spray. I like to use a baker’s spray that has a touch of flour in it for clean cake edges and a quick, easy release.
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Do not over bake. No one likes a dry cake so keep an eye on your oven. Every oven runs differently but my cakes baked up in 20 minutes. The cake is done with the edges of the cake begin to pull away from the sides of the pan and a toothpick inserted into the center of the cake comes out with just a few crumbs remaining. Cool the cakes completely on a wire rack before frosting.
HOW TO GET THE BEST RESULTS FROM THIS RECIPE?
All of the recipes on the blog are thoroughly tested multiple times and carefully designed so that anyone can reproduce these delicious baked good in their own kitchen and enjoy them to the fullest. The only way to make this possible is when anyone can exactly replicate the measurements and temperatures.
- In order to standardise the way ingredients are measured, I highly recommend that you weigh them in grams. Volume measurements are nearly not as accurate and have a lot of scope for errors. To precisely be able to replicate the recipes, all you will need is a kitchen scale!
- Every oven heats up differently. Your oven might be over heating or under heating by around 50 degrees or more and you might not even know. In order to ensure that you are baking at the right temperatures, I highly recommend investing in an oven thermometer!
If you would still like to bake using volume measurements, I mentioned those below. However, I primarily test my recipes in grams and cannot promise the best results if you do so. Trust me, once you’ll start using these tools you’d never want to go back!
I hope you’ll enjoy this Lemon Blueberry Jam Cake and don’t forget to bookmark this recipe for the holidays. These pretty & delicious cake would make the perfect delight to share with your friends & family!
Happy Baking! xx
PrintLemon Blueberry Jam Cake
- Total Time: 1 hour
- Yield: one 8 or 9-inch cake 1x
Description
This Lemon Blueberry Jam Cake is a zesty and tantalising treat that will awaken your taste buds. Bursting with the refreshing flavours of tangy lemons and juicy blueberries, this delectable dessert is a harmonious blend of sweet and tart.
Ingredients
Lemon Blueberry Cake
- ¼ cup (60ml) vegetable or canola oil
- ¼ cup (60ml) unsalted butter, at room temperature
- ¾ cup (150g) granulated sugar
- 1 tablespoon lemon zest
- 2 large eggs, at room temperature
- 1 teaspoon fresh lemon juice
- ½ teaspoon pure vanilla extract
- 1⅓ (166g) all purpose flour, sifted
- 1¼ teaspoon baking powder
- ½ teaspoon kosher salt
- ⅔ (160ml) buttermilk, at room temperature
- 1 cup (150g) fresh blueberries
Frosting and Garnish
- ¼ cup () homemade or store-bought blueberry jam
- 1 cup homemade or store-bought heavy whipping cream
- fresh blueberries to top
- fresh lemon slices to top
Instructions
Lemon Blueberry Jam Cake
- Preheat oven to 350°F (177°C). Grease a 8 or 9 inch cake pan, line them with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pan. I usually grease it with nonstick spray. Set aside.
- Beat together the butter and oil for about 2-3 minutes until creamy.
- In another bowl, mix the granulated sugar and lemon zest.
- Add granulated sugar to the butter and oil mixture and beat on low speed until combined. To this, add in the eggs one at a time.
- Now add in the vanilla and lemon juice. Beat until combined.
- In another bowl, whisk together the all purpose flour, baking powder and salt.
- Add in the dry ingredients into the wet ingredients, alternating with the buttermilk. Make sure to start and end with buttermilk.
- Toss in the fresh blueberries with some flour. Add them to the batter, mix until combined.
- Pour the batter into the cake pan. Bake for around 27-30 minutes or until a toothpick into the center of the cake comes out clean.
- Allow cake to cool in the cake pan completely on a wire rack before frosting.
Frosting and Garnish
- Spread the blueberry jam on top of the cake.
- Now top generously with whipped cream.
- Top with fresh blueberries and lemon slices.
Notes
- Make sure you are only using vegetable or canola oil. Do not use olive oil as it adds a strong flavor of it’s own which does not go very well with this blueberry cake.
- If you’re in a pinch and don’t have buttermilk in hand, I have a DIY substitute for this as well. Add 1 teaspoon of lemon juice in half cup. You can double or half this as required. Fill that cup with whole milk to the top. Mix and let it sit for 5 minutes. That’s it, your buttermilk is ready. Your muffins may not turn out marvellous, but they will still be delicious!
- I highly recommend investing in an oven thermometer and a kitchen scale. Baking at accurate temperatures and weighing your ingredients correctly ensure that you can replicate the recipes perfectly and enjoy the best flavors.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Cake, Blueberry, Lemon, Spring, Summer
- Method: Baking
- Cuisine: American
Keywords: lemon blueberry cake, lemon blueberry jam cake, spring cake recipes, summer cake recipes
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