Homemade blueberry cake with a sweet and sour lemon icing
When you’re craving something sweet and summery, there is nothing that hits the spot quite like this lemon blueberry cake. It’s an exotic, fruity taste combination that can wake you up, and it looks so pretty that you’ll want to take a picture, making it an ideal dessert solution for even the fanciest of special occasions. It will, however, take some time to put it all together, so be sure to set aside a good couple of hours to dedicate to the task.
What to expect
This blueberry cake is so incredibly light and fluffy, and with a tangy, creamy, whipped cream cheese icing, every bite will melt in your mouth in a matter of seconds, making it easy to eat. With all the wholesome, natural from scratch ingredients and a delicious flavor that can’t really be compared to any other dessert, you can never go wrong with this one!
An elegant cannabutter infused blueberry cake recipe
Lemon blueberry cake is always best with fresh berries, but if all you have on hand is frozen, they can work in a pinch too, just make sure not to defrost them first. Otherwise, you’ll turn the whole thing of cake batter to a gorgeous shade of blue, and there won’t be any full berry chunks in the finished dessert, which is a huge part of the appeal of any fruit-based cake. Defrosted berries might also interfere with the texture and consistency of your cake, turning it into a dense and mushy mess, so it's best to avoid making that mistake.
Preparation time: 30 minutes
Cooking time: 35
Servings: 12 slices of cake
- 4 large eggs
- 2 ½ cups all-purpose flour
- 2 cups blueberries
- 1 ¾ cups granulated sugar
- 1 cup softened butter
- 1 cup buttermilk
- ½ cup freshly squeezed lemon juice
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon zest
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 4 ½ cups icing sugar
- 12 ounces softened cream cheese
- ½ cup softened cannabutter
- 2 tablespoons heavy whipping cream
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Topping ingredients (optional)
- Fresh blueberries
- Fresh lemon slices
- Chocolate shavings
- 9-inch round cake pans(2)
- Large mixing bowl
- Electric mixer
- Medium mixing bowl
- Wooden spoon
- Small mixing bowls
- Silicone spatula
Preheat the oven to 350° F, and while you wait, line 2 round cake pans with parchment paper and cooking spray.
Cream together the butter lemon zest, and sugar in a large bowl using an electric mixer that’s set to medium speed for approximately 5 minutes.
Now add the eggs and vanilla and then mix everything together for 2 more minutes.
In a separate bowl, combine the salt, flour, baking soda, and baking powder with a whisk before slowly adding the mixture to the liquid ingredients.
At this point, you should have a pretty good base batter established, and it’s time to switch out the electric mixer for a wooden spoon, which can be used to incorporate the lemon juice and buttermilk into the mix. Take care to scrape the sides of the bowl and keep stirring until there are no more visible streaks.
In a small mixing bowl, toss the blueberries with 2 tablespoons of flour until they are all evenly coated.
Dump the blueberries into the batter, then use a wooden spoon to gently fold the mixture until all of the fruit is evenly distributed throughout. Go slow, and be gentle, to avoid breaking open the blueberries.
Pour half of the mixture into each of the prepared baking pans, and then pop them into the oven to bake for either 35 minutes or until a toothpick can be inserted into the middle and come out clean.
Take the lemon blueberry cakes out of the oven and flip them out onto a cooling rack then allow them to rest for anywhere from 30-60 minutes before moving onto the icing.
To make the icing, use a handheld electric mixer to whip together the cream cheese and cannabutter until all of the lumps are broken down, which should take anywhere from 1-3 minutes on high.
Now, slowly add the icing sugar to the mix until it’s all been worked into a nice fluffy texture.
Once the cakes have cooled completely, they’re ready to be iced and to do that, you’ll need to place one of them in the middle of a serving tray.
Use a silicone spatula to spread a thin layer of the lemon icing all over the first cake, making sure to cover every exposed area that can be seen.
When the first layer is finished, it’s time to place the second by carefully lining it up on top of the first, and then it can all be brought together with one final layer of the tangy icing.
Now you can either top the blueberry cake with your choice of additions or opt to enjoy this delicious treat on its own.
The thick layer of lemon icing will help to seal in all of the delicious goodness for anywhere from 3-5 days, but once you take a knife to this dessert, the inside of the cake will start to dry out, as it will be exposed to the air. Unfortunately, the icing is also pretty sticky, which means that plastic wrap might ruin all of your hard work. So, we highly recommend sealable cake containers that are airtight, and designed to hold 9-inch cakes and desserts just like this one.