Nigella Lemon and Blueberry Cake recipe is made with flour, cornstarch, baking powder, baking soda, salt, butter, vegetable oil, sugar, lemon zest, eggs, milk, yogurt, lemon juice, and fresh blueberries this recipe takes 90 minutes to make and serves 12 people.
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💜 Why You’ll Love This Lemon And Blueberry Cake Recipe:
- Delicious Flavor Combination: The tartness of fresh lemons perfectly balances the sweetness of blueberries, creating a refreshing and delightful flavor. This combination makes each bite burst with vibrant taste, appealing to everyone.
- Moist and Tender Texture: The use of yogurt and oil, along with butter, ensures the cake remains incredibly moist and tender. This texture makes it a standout, melt-in-your-mouth dessert that’s hard to resist.
- Simple and Versatile Recipe: The recipe is straightforward and easy to follow, making it accessible for both novice and experienced bakers. It’s also versatile, allowing for ingredient substitutions like using different berries.
❓ What Is Nigella Lemon And Blueberry Cake Recipe?
Nigella Lemon and Blueberry Cake is a delicious dessert made with flour, cornstarch, baking powder, baking soda, salt, butter, vegetable oil, sugar, lemon zest, eggs, milk, yogurt, lemon juice, and fresh blueberries.
🍇 Nigella Lemon And Blueberry Cake Ingredients
- 2⅓ cups (295 g) flour
- ¼ cup (30 g) cornstarch
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 6 tbsp (86 g) unsalted butter
- ¾ cup (141 g) unflavoured vegetable oil
- 1⅔ cups (333 g) white granulated sugar
- 2½ tbsp lemon zest
- 3 large eggs
- 2 tbsp (26 g) milk
- ¾ cup (185 g) yoghurt
- ¼ cup (55 g) fresh lemon juice
- 1½ cups (250 g) fresh blueberries
Cream Cheese Frosting
- 1 batch of my cream cheese frosting recipe
🥧 How To Make Nigella Lemon And Blueberry Cake
- Set it to 180°C (350°F). If using a fan oven, Grease two 8-inch cake pans and line the bottoms with parchment paper.
- Sift together flour, cornstarch, baking powder, baking soda, and salt. Whisk them and set aside.
- In a large bowl, add butter, vegetable oil, sugar, and lemon zest. Use a hand or stand mixer on medium speed for 3 minutes until light and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Add milk, yogurt, and lemon juice. Mix until well combined. Set the mixer aside; you’ll finish the batter by hand.
- Add the dry ingredients to the wet mixture. Fold together with a spatula until just combined. Don’t overmix.
- Toss the blueberries in a tablespoon of flour. Add them to the batter, discarding any leftover flour. Fold them in with a spatula until just combined. Again, don’t overmix.
- Divide the batter evenly between the two cake pans. Make sure blueberries are spread evenly, so some are on top. Bake for 35-40 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 20 minutes, then carefully turn them out onto a wire rack to cool completely. Handle the soft cake layers gently. Frost with cream cheese buttercream.
💭 Recipe Tips:
- Avoid overmixing: Mix just until combined to keep the cake light and fluffy. Overmixing can make it dense.
- Use room temperature ingredients: This ensures a smooth batter and even baking. Cold ingredients can cause separation.
- Zest lemons before juicing: It’s easier and prevents the bitter pith from being included. Use fresh lemon juice for best flavor.
- Toss blueberries in flour: This prevents them from sinking to the bottom and ensures even distribution in the cake.
- Line and grease pans well: This prevents sticking and ensures the cake releases cleanly, avoiding breakage.
🍨 What To Serve With Lemon And Blueberry Cake?
Serve Lemon and Blueberry Cake with Salted Caramel Sauce, Coffee Ice Cream, Lemon Posset,Mascarpone Icing, or a hot cup of Poinsettia Cocktail for a delightful combination.
🎚 How To Store Leftovers Lemon And Blueberry Cake?
- In The Fridge. Store leftovers lemon and blueberry cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week to keep it fresh.
- In The Freezer. Wrap leftovers lemon and blueberry cake tightly in plastic wrap and then in aluminum foil freeze for up to 3 months.
🥵 How To Reheat Leftovers Lemon And Blueberry Cake?
- In The Microwave: Place leftovers lemon and blueberry cake slice on a microwave-safe plate and heat for 20-30 seconds until warm.
- In The Oven: Preheat to 180°C (350°F)wrap leftovers lemon and blueberry cake in foil and heat for 10-15 minutes.
- In The Steamer: Place leftovers lemon and blueberry cake in a heatproof dish, cover, and steam for 5-10 minutes until warm.
FAQ’S
How do you keep blueberries from sinking in a lemon blueberry cake?
Toss blueberries in a tablespoon of flour before adding them to the batter this helps them stay suspended during baking and prevents sinking.
How do you make lemon blueberry cake moist?
Use yogurt or sour cream and oil along with butter for added moisture avoid overmixing the batter and ensure you bake at the correct temperature.
How do you know when lemon blueberry cake is done?
Insert a toothpick into the center; it should come out clean or with a few moist crumbs. The cake should also spring back when lightly pressed.
How can I prevent my cake from sticking to the pan?
Grease the pan thoroughly with butter or non-stick spray, line the bottom with parchment paper, and grease the paper as well. Let the cake cool slightly before removing it from the pan.
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Nigella Lemon And Blueberry Cake Nutrition Facts
Amount Per Serving
- Calories: 350
- Total Fat: 16g
- Saturated Fat: 6g
- Cholesterol: 60mg
- Sodium: 200mg
- Total Carbohydrates: 48g
- Dietary Fiber: 2g
- Sugars: 30g
- Protein: 5g
Nigella Lemon And Blueberry Cake
Description
Nigella Lemon and Blueberry Cake recipe is made with flour, cornstarch, baking powder, baking soda, salt, butter, vegetable oil, sugar, lemon zest, eggs, milk, yogurt, lemon juice, and fresh blueberries this recipe takes 90 minutes to make and serves 12 people.
Ingredients
Cream Cheese Frosting
Instructions
- Set it to 180°C (350°F). If using a fan oven, Grease two 8-inch cake pans and line the bottoms with parchment paper.
- Sift together flour, cornstarch, baking powder, baking soda, and salt. Whisk them and set aside.
- In a large bowl, add butter, vegetable oil, sugar, and lemon zest. Use a hand or stand mixer on medium speed for 3 minutes until light and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Add milk, yogurt, and lemon juice. Mix until well combined. Set the mixer aside; you’ll finish the batter by hand.
- Add the dry ingredients to the wet mixture. Fold together with a spatula until just combined. Don’t overmix.
- Toss the blueberries in a tablespoon of flour. Add them to the batter, discarding any leftover flour. Fold them in with a spatula until just combined. Again, don’t overmix.
- Divide the batter evenly between the two cake pans. Make sure blueberries are spread evenly, so some are on top. Bake for 35-40 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 20 minutes, then carefully turn them out onto a wire rack to cool completely. Handle the soft cake layers gently. Frost with cream cheese buttercream.
Notes
- Avoid overmixing the batter: Overmixing can make the cake dense and tough. Mix just until the ingredients are combined to maintain a light and fluffy texture.
- Use room temperature ingredients: This ensures even mixing and a smooth batter, which helps in achieving the perfect cake texture. Cold ingredients can cause the batter to curdle or separate.
- Properly zest and juice lemons: Zest the lemons before juicing them to avoid difficulty. Use fresh lemon juice and zest for the best flavor, avoiding any bitter pith.
- Toss blueberries in flour: Coating blueberries in a tablespoon of flour prevents them from sinking to the bottom of the cake, ensuring even distribution throughout the batter.
- Line and grease pans well: Grease the cake pans thoroughly and line the bottoms with parchment paper to prevent sticking. This ensures the cakes come out cleanly and don’t break apart.
Nigella Lemon And Blueberry Cake