Lemon Blueberry Cake
A moist, tender, and light lemon cake filled with a lip-smacking blueberry Yogurt frosting.
The blueberry yogurt frosting is so fresh and light, You are going to want to lick the bowl when you make this frosting.
I love to serve this cake with lemon curd on the side; Lemon curd is like edible sunlight; pairing it with this lovely lemon cake and the fresh yogurt blueberry frosting is taking this cake to the next level!
This lemon cake is impossibly moist, tender, and has such a wonderful lemon flavor as the cake is made with both lemon juice and lemon zest.
Before you start
Read the recipe completely, and make sure you have everything you need.
For all the step-by-step pictures, scroll to → Notes and click on the clickable link.
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- Bakers Note
→For the blueberry Yogurt frosting, I use frozen blueberries as these are often frozen at the peak of the season on the farm and actually taste better than using fresh blueberries in this frosting, and they release that beautiful purple juice that gives this frosting a natural pink/purple color.
→Make sure to use heavy cream with 40 % fat content, so it whips easily, producing a thick and stable whipped cream; sometimes heavy cream is referred to as heavy whipping cream. Make sure the cream is very cold. I place my box of cream in the freezer 15 minutes before I whip it up.
→Make sure to use full-fat Greek-style all-natural yogurt with a 10 % fat content; Greek Yogurt is widely available in grocery stores. Because the watery is strained out, Greek yogurt is ideal for this Whipped Yogurt Frosting, as there is less water. Resist the urge to reach for fat-free versions, though. They may belong on your breakfast table but will not work in this frosting.
→Greek Yogurt 10% should not be watery; it should be thick; If you feel that the greek yogurt you bought seems watery, do the following, Place a fine-mesh strainer over a small bowl, and place the Greek yogurt in the strainer. Wrap with plastic wrap and place in the fridge to drain for a few hours, preferably overnight. This step is important. Otherwise, The Blueberry Yogurt Frosting will be too watery and will not make a proper frosting.
→I place my box with Greek Yogurt in the freezer for 15 minutes before I whip it up.
→This frosting will modestly frost/fill a two-layer 8-inch ( 20 cm) cake, so if you like a loftier frosted look for the layer cakes, make 1 1/2 batches.
→ Citric Acid, also is known as sour salt, is just in the blueberry yogurt frosting to enhance the lemon flavor without adding more liquid-like lemon juice, you can find it in the spice aisle at most grocery stores.
→ I use both All-purpose flour and potato starch it provides structure and lightness in cakes without adding gluten.
→ Glucose is an inverted sugar that makes this cake so fluffy, you can leave it out in the cake recipe but then you will end up with just a regular sponge cake, and will be less moist and fluffy. You can substitute the glucose for light corn syrup. Glucose syrup is easily found in the supermarket or on amazon.
Lemon Cake
- 300 gram all-purpose flour, sifted
- 75 gram potato starch or cake flour or all-purpose flour, sifted
- 3 teaspoon baking powder
- 8 large eggs (400 grams) at room temperature
- 365 gram superfine sugar or white sugar
- 150 gram unsalted butter, melted
- 165 gram glucose or light corn syrup
- 100 gram plain yogurt, room temperature
- 150 gram fresh lemon juice
- One tablespoon lemon zest
Blueberry Yogurt Frosting
- 200 gram frozen blueberries,*note
- One tablespoon sugar
- 300 gram Greek yogurt 10% ( full-fat), cold *note
- 300 gram heavy cream, 36 to 40 % fat content, cold
- 1/4 teaspoon citric acid, optional
- 1 to 2 teaspoon vanilla bean paste or pure vanilla extract
- 75 gram powdered sugar, or superfine sugar
- zest from 1 or 2 lemons, preferably organic
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Directions for the Lemon Cake
- Preheat the oven to 165C° / 325F°. Line the bottoms of two 23 cm ( 9-inch) round cake pans. Set aside for now.
- In a medium bowl, sift together 300 grams of all-purpose flour, 75 grams of potato starch, and three teaspoons of baking powder twice, give it a whisk, and set aside.
- Place 150 grams of unsalted butter and 165 grams of glucose (or light corn syrup) in a medium saucepan, and place over low heat to melt slowly; give it a whisk at times.
- Remove the pan from heat, pour in the 100 gram plain yogurt and 150 gram freshly pressed lemon juice, whisk together, and pour into a medium bowl and let cool until just warm to the touch.
- Make sure your eggs are at room temp; if your eggs are not at room temperature, warm them in the shell by placing the eggs in a bowl of hot tap water for 10 minutes before starting this recipe.
- Place the eggs in the bowl of a stand mixer fitted with the whisk attachment and mix on medium speed for five minutes-set a timer if you need to!
- Properly whipped eggs will lighten in color considerably and have the appearance of yellow cake batter.
- Turn the mixer to low speed; with the mixer still running, slowly add the sugar to the whipped eggs; when all of the sugar is added, turn your mixer to medium-high speed and mix for 5 minutes or until the mixture has thickened and tripled in volume and until the foam forms, a ribbon when you lift the whisk out of the bowl-the ribbon will sit on top of the foam without sinking in for several seconds. About 5 minutes – set a timer if you need to!
- Whisk about 1/4 of the whipped egg mixture into the butter/glucose mixture and give it a quick whisk just until combined.
- Pour the remaining whipped egg mixture into a large bowl; it makes it easier to fold in the flour.
- Sift 1/3 of the flour mixture into the remaining whipped egg mixture, together with 1/3 of the glucose mixture; using a whisk rather than a spatula, fold it in quickly but gently until almost all of the flour has disappeared. Repeat twice with the remaining flour and glucose mixture until all traces of the flour has disappeared.
- Add one tablespoon lemon zest, and with a spatula, combine. Scrape the side and the bottom of the bowl one more time.
- Divide the cake batter into the two prepared pans. I prefer weighing the cake batter; it gives about 1600 grams of cake batter ( 800 grams in each pan)
- Bake the two pans in the center of the oven until the top is golden brown; a wooden pick inserted into the center comes out clean or with a few crumbs, 35 to 40 minutes.
- Let the cakes cool in the pans on wire racks for 10 minutes. Run a knife around the edges to loosen, and carefully turn the layers out onto wire racks. Peel off the paper, and let cool completely.
- This = optional! Using a serrated knife, trim any golden crust off the top or sides of the cake layers,
- Wrapped the cake in a few layers of plastic wrap if not used right away, so it doesn't dry out.
Direction Blueberry Yogurt Frosting
- This frosting will modestly frost/fill a two-layer 8-inch ( 20 cm) cake, so if you like a loftier frosted look for the layer cakes, make 1 1/2 batches.
- One or two hours prior to making this frosting, Add one tablespoon of sugar to the frozen blueberries; it helps to release their purple juice while the blueberries will stay intact, cover the bowl, and keep at room temp.
- Before you start, the colder the cream and the colder the greek yogurt is, the easier and more successful it will whip and creates the lightest whipped yogurt frosting! for best results, take the cream and greek yogurt out of the fridge, chill the cream and greek yogurt in the freezer for 15 minutes before you start. If you don't have a freezer, just make sure your cream and greek yogurt are really cold. A slightly warm cream does not whip up well.
- In a large bowl using an electric beater (or in the bowl of a stand mixer fitted with the whisk attachment), add 300 grams of full fat 10% cold Greek yogurt, 300 grams of cold heavy cream, 75 grams of confectioners sugar, finely grated zest from two lemons, 1/4 teaspoon citric acid ( optional) and 1 to 2 teaspoon vanilla bean paste.
- Whip on low speed for a minute, then turn the mixer up to medium-high speed and whip until fluffy and extra-thick, About 3 minutes. Whipped yogurt frosting destabilizes (softens) when overmixed, so keep an eye on the frosting as soon as it thickens.
- Add the softened blueberries, not the blueberry juice, just the berries, and with a spatula, combine.
- For maximum freshness and deliciousness, use immediately or store in the fridge for up to 24 hours.
- Use the leftover blueberry juice with a little sparkle water; it is so refreshing.
Directions on how to assemble the cake
- Place your completely cooled cake layers on a cake board or cake stand, and add about 1/3 of the blueberry yogurt frosting to your first cake layer. Using an offset palette knife, spread the frosting/filling on top of the first layer.
- Place the second/final cake layer on top, and press the cake down gently with your hand to secure the layers.
- Wrap the cake in plastic wrap. If you have an adjustable cake ring to place around the plastic/cake, it is even better to sit something flat on top ( like a thin book). This forces the layers to hold together when cut. Chill for at least 1 to 2 hours to allow the components to become friends and for the layers to hold together when cut!
- Cover the bowl with the remaining blueberry yogurt frosting, and place it in the fridge.
- Before serving, remove the plastic wrap, pile the remaining blueberry yogurt frosting onto the middle of the top and use the spatula to swirl it prettily to the edge.
- Cover the entire cake with the rest of the blueberry yogurt frosting or just the top, or do a naked cake-style cake!
- For maximum freshness and deliciousness, serve immediately, keep leftovers refrigerated for up to 3 days. Allow the refrigerated leftovers cake to stand at room temperature before serving!
