Ina Garten’s Zesty Blueberry Lemon Cream Cake Recipe

Summers burst with flavor when blueberry lemon cream cake recipe touches your taste buds.

Sweet memories dance through every soft, delicate slice of this dessert.

Ina Garten’s classic creation brings unexpected magic to traditional baking techniques.

Tangy lemons and ripe blueberries waltz together in a delightful symphony of taste.

Each forkful promises a refreshing journey that dazzles the senses.

Light, creamy textures mingle with bright, zesty notes that make this cake irresistible.

You’ll fall in love with this elegant dessert that turns ordinary moments into extraordinary celebrations.

Get ready to bake a slice of pure happiness.

Store to Keep the Cream Layers Stable

• Refrigerate with Care: Store the blueberry lemon cream cake in an airtight container to maintain its freshness and prevent drying out. Keep in the refrigerator for maximum flavor preservation.
• Slice and Separate: When storing individual slices, place wax paper between each piece to prevent sticking and maintain the cake's delicate frosting texture.
• Freeze for Future Enjoyment: Wrap the entire cake or individual slices tightly in plastic wrap and aluminum foil. Freeze for up to 3 months, ensuring a delightful treat is always ready when cravings strike.
• Room Temperature Revival: Before serving a refrigerated or frozen cake, let it sit at room temperature for 30-45 minutes. This helps restore the cake's softness and allows the flavors to bloom, creating a more enjoyable eating experience.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Calories: 583 kcal

Servings: 8

What Goes Into Ina’s Blueberry Lemon Cream Cake

• All-Purpose Flour: The backbone of the cake, providing structure and tender crumb; choose unbleached flour for better texture.
• Granulated Sugar, Brown Sugar: Sweetens and caramelizes, adding depth and moisture to the cake; look for fine-grain varieties.
• Butter: Delivers rich flavor and creates a smooth, tender cake; select high-quality unsalted butter for best results.
• Eggs: Binds ingredients and adds richness; use fresh, room-temperature eggs for even mixing.
• Milk: Ensures moistness and helps create a soft texture; whole milk works best for maximum flavor.
• Vanilla Extract: Enhances overall flavor profile; choose pure extract over imitation for authentic taste.
• Baking Powder: Provides lift and lightness to the cake; check freshness for optimal rising.

• Blueberries: Adds bursts of juicy sweetness and vibrant color; choose plump, firm berries without soft spots.
• Lemon Zest: Brings bright, citrusy notes; use fresh lemons for most intense flavor.
• Lemon Juice: Provides tangy undertone and balances sweetness; freshly squeezed is preferable.

• Cream Cheese: Creates smooth, tangy frosting base; use full-fat, room-temperature cream cheese.
• Confectioners' Sugar: Provides sweetness and helps stabilize frosting; sift to prevent lumps.
• Heavy Cream: Adjusts frosting consistency and adds richness; use cold cream for best whipping.
• Vanilla Extract: Rounds out frosting flavor; pure extract recommended.

Bakeware Essentials for This Bright & Creamy Bake

• Stand Mixer: Essential for creaming butter, beating eggs, and creating smooth frosting.
• 9-inch or 8-inch Round Cake Pans: Needed for baking cake layers evenly.
• Parchment Paper: Ensures easy cake removal and prevents sticking.
• Large Mixing Bowls: Perfect for combining dry ingredients and preparing batter.
• Whisk: Great for blending flour, baking powder, and salt smoothly.
• Toothpick: Helps check cake doneness by testing for moist crumbs.
• Cake Stand: Ideal for assembling and presenting the finished cake.
• Spatula: Helps spread frosting and fold blueberries into batter gently.
• Grater: Useful for zesting fresh lemons for bright citrus flavor.
• Cooling Rack: Allows cake layers to cool evenly after baking.

Baking Instructions for a Berry-Lemon Showstopper

Blueberry Lemon Cream Cake

• Cake Pan Preparation

Gather three round cake pans and line them with parchment paper. Lightly coat the surface with butter or cooking spray to ensure smooth cake removal.

• Butter Mixture

Cream softened butter until silky and light. Gradually add sugars and mix until fluffy. Incorporate eggs and vanilla, blending until the mixture looks smooth and creamy.

• Dry Ingredient Combination

Gently combine flour, baking powder, and a pinch of salt in a separate bowl. Slowly incorporate dry ingredients into the wet mixture. Fold in milk, fresh lemon zest, and a splash of lemon juice. Carefully mix blueberries that have been lightly dusted with flour into the batter.

• Baking Process

Distribute batter evenly across cake pans. Slide into a preheated oven and bake until golden and a toothpick emerges clean. Allow cakes to cool completely inside the pans.

• Frosting Creation

Whip cream cheese and butter until velvety smooth. Add powdered sugar, a touch of cream, vanilla, and a hint of salt. Beat until the frosting becomes light and airy.

• Cake Assembly

Trim cake tops to create even layers. Stack layers on a cake stand, spreading frosting between each. Cover the entire cake with remaining frosting, creating a smooth finish.

• Serving Recommendation

Chill the cake for nearly an hour to help it set. Keep any remaining slices refrigerated and enjoy within five days.

Adjust the Sweetness or Berry Levels With These Tweaks

• Warm your cream cheese and butter to room temperature for ultra-smooth frosting that spreads like silk.
• Coat fresh blueberries in flour before adding to prevent them from sinking to the bottom of the cake during baking.
• Enhance the lemon profile by brushing each cake layer with a quick lemon simple syrup before frosting for extra moisture and citrus punch.
• Prepare the cake layers in advance and freeze them wrapped tightly in plastic wrap for up to 2 weeks, saving time on special occasion baking.
• Garnish the finished cake with fresh blueberries, lemon zest curls, or edible flowers for a stunning presentation that elevates the dessert's visual appeal.

Plate with Fresh Cream or Lemon Slices

• Savor Summery Slices: Serve thick, generous wedges of this blueberry lemon cream cake on elegant dessert plates with delicate edges.
• Pair with Refreshing Drinks: Complement the cake's bright flavors with a chilled glass of iced tea, sparkling lemonade, or a crisp white wine to enhance the citrusy notes.
• Garnish with Fresh Flair: Top each slice with a sprinkle of fresh blueberries, a light dusting of powdered sugar, or a small mint leaf to add visual appeal and extra burst of flavor.
• Create Delightful Presentation: Place the cake on a rustic wooden board or marble platter, garnished with scattered fresh blueberries and lemon zest around the base to create an Instagram-worthy dessert centerpiece.

Stunning Ina Garten Blueberry Lemon Cream Cake Recipe

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4.9 from 16 reviews

• Total Time: 55 minutes
• Yield: 8 1x

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Description

Ina Garten’s blueberry lemon cream cake blends zesty citrus notes with sweet summer berries. Elegant layers promise rich flavor and creamy texture that will delight dessert enthusiasts at any gathering.

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Ingredients

Scale 1x2x3x

• 1 cup (16 tbsps; 226 g) unsalted butter, softened to room temperature
• 4 large eggs, at room temperature
• 8 oz (226 g) full-fat brick cream cheese, softened to room temperature
• 1 and ¼ cups (250 g) granulated sugar
• ½ cup (100 g) packed light brown sugar
• 3 cups (354 g) sifted all-purpose flour
• 1 tbsp all-purpose flour
• 1 and ½ cups (210 g) blueberries, fresh or frozen
• 1 cup (240 ml) buttermilk
• 1 tbsp baking powder
• ½ tsp salt
• 3 and ½ cups (420 g) confectioners’ sugar
• 1 tbsp pure vanilla extract
• 2 tbsps lemon zest
• ½ cup (120 ml) lemon juice
• 1 – 2 tbsps (15-30 ml) heavy cream
• 1 tsp pure vanilla extract
• pinch salt

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Instructions

1. Prep Station: Calibrate oven to 350°F and meticulously prepare three 9-inch cake pans with parchment paper and grease, ensuring seamless cake release.
2. Batter Foundation: Whip butter until silky, gradually integrating sugars to create a voluminous, pale mixture. Incorporate eggs and vanilla, blending until harmoniously combined.
3. Dry Ingredient Integration: Sift flour, baking powder, and salt, gently folding into the wet mixture alternating with milk. Delicately introduce lemon zest, juice, and flour-dusted blueberries, maintaining batter’s delicate structure.
4. Baking Performance: Evenly distribute batter across prepared pans, creating uniform surfaces. Bake for 21-25 minutes, verifying doneness with a clean toothpick insertion.
5. Cooling and Frosting Preparation: Allow cakes to cool completely in pans. Simultaneously, craft cream cheese frosting by whipping cream cheese and butter until immaculately smooth, gradually introducing confectioners’ sugar, cream, vanilla, and salt.
6. Cake Assembly: Level cake layers, constructing a precise tower with generous frosting between each tier. Completely enrobe cake in remaining frosting, creating a flawless exterior.
7. Flavor Refinement: Refrigerate assembled cake for 45 minutes, allowing structural stability and flavor development. Store leftovers in refrigerated, sealed container for optimal preservation.

Notes

• Flour Coating Trick: Gently toss blueberries in flour before adding to batter to prevent them from sinking and distribute evenly throughout the cake.
• Precise Baking Timing: Check cake doneness at 21 minutes to avoid overbaking, using the clean toothpick method as a reliable indicator of perfect texture.
• Frosting Consistency Control: Add cream gradually to achieve the ideal smooth, spreadable cream cheese frosting without becoming too runny.
• Chilling is Crucial: Refrigerate the assembled cake for at least 45 minutes to set the structure and allow flavors to meld, creating a more cohesive and delicious dessert.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 583
• Sugar: 60 g
• Sodium: 243 mg
• Fat: 30 g
• Saturated Fat: 18 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 75 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 130 mg