Lemon Blueberry Cake Delight with Cream Cheese Frosting Recipe
Introduction to Lemon Blueberry Cake with Lemon Cream Cheese Frosting
Oh, the joy of baking a Lemon Blueberry Cake with Lemon Cream Cheese Frosting! It’s like a burst of sunshine on a plate, perfect for those days when you need a little pick-me-up. As a busy mom or professional, finding time to bake can feel like a luxury. But this recipe is your quick solution for a busy day, offering a delightful treat without the fuss. Imagine the tangy lemon dancing with sweet blueberries, all wrapped in a creamy frosting. It’s a dish to impress your loved ones and bring smiles all around. Let’s dive in!
Why You’ll Love This Lemon Blueberry Cake with Lemon Cream Cheese Frosting
This Lemon Blueberry Cake with Lemon Cream Cheese Frosting is a dream come true for busy days. It’s quick to whip up, yet tastes like a labor of love. The zesty lemon and juicy blueberries create a symphony of flavors, while the creamy frosting adds a luscious finish. Whether you’re a seasoned baker or a newbie, this cake is your ticket to dessert bliss!
Ingredients for Lemon Blueberry Cake with Lemon Cream Cheese Frosting
Creating this delightful Lemon Blueberry Cake with Lemon Cream Cheese Frosting requires a handful of simple ingredients. Almond flour forms the base, offering a nutty flavor and low-carb goodness. Baking powder and baking soda ensure a fluffy rise, while a pinch of salt enhances all the flavors.
For sweetness, we use granulated erythritol, a keto-friendly alternative that keeps sugar at bay. Eggs provide structure and richness, while unsweetened almond milk adds moisture without extra carbs. Melted coconut oil brings a subtle tropical note, complementing the vibrant lemon zest and juice.
Fresh blueberries are the stars, bursting with juicy sweetness in every bite. For the frosting, softened cream cheese creates a creamy base, with unsweetened heavy cream adding a touch of luxury. Powdered erythritol sweetens the mix, while lemon juice and zest infuse it with tangy brightness.
Optional ingredients like vanilla extract can deepen the flavor, and raspberries can replace blueberries for a twist. For exact measurements, scroll to the bottom of the article where you can print the full recipe.
How to Make Lemon Blueberry Cake with Lemon Cream Cheese Frosting
Preparing the Cake Batter
Start by preheating your oven to 350°F (175°C). This ensures your cake bakes evenly. Grease and line an 8-inch round cake pan with parchment paper. This step is crucial to prevent sticking.
In a large bowl, whisk together almond flour, baking powder, baking soda, salt, and granulated erythritol. This dry mix forms the foundation of your cake. In another bowl, beat the eggs until frothy. Add almond milk, melted coconut oil, lemon zest, and lemon juice. Mix until well combined.
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Overmixing can make the cake dense. Finally, fold in the fresh blueberries. Be gentle to avoid crushing them.
Baking the Cake
Pour the batter into your prepared cake pan. Smooth the top with a spatula for even baking. Place the pan in the preheated oven. Bake for 25-30 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean.
Once baked, let the cake cool in the pan for about 10 minutes. This helps it set. Then, transfer it to a wire rack to cool completely. Patience here is key to avoid a soggy bottom.
Making the Lemon Cream Cheese Frosting
While the cake cools, let’s whip up the frosting. In a mixing bowl, beat softened cream cheese until smooth. This ensures a creamy texture. Add unsweetened heavy cream, powdered erythritol, lemon juice, and lemon zest. Mix until creamy and well combined.
If you like a thicker frosting, chill it for a few minutes. This step is optional but can make spreading easier. The tangy lemon flavor will shine through, complementing the cake perfectly.
Assembling the Cake
Once your cake is completely cool, it’s time to assemble. Spread the lemon cream cheese frosting evenly over the top. Use a spatula for a smooth finish. If you’re feeling fancy, sprinkle extra lemon zest on top for a burst of color and flavor.
Slice and serve your Lemon Blueberry Cake with Lemon Cream Cheese Frosting. Each bite is a delightful mix of tangy, sweet, and creamy. Enjoy this keto-friendly dessert with family and friends, or savor it as a well-deserved treat for yourself!
Tips for Success
- Use room temperature ingredients for a smoother batter and frosting.
- Gently fold in blueberries to prevent them from sinking to the bottom.
- Ensure the cake is completely cool before frosting to avoid melting.
- For a fluffier cake, sift the almond flour before mixing.
- Adjust lemon zest to taste for a more pronounced citrus flavor.
Equipment Needed
- 8-inch round cake pan – a springform pan works too.
- Mixing bowls – at least two for wet and dry ingredients.
- Whisk – or a fork for mixing dry ingredients.
- Electric mixer – a hand whisk can substitute for the frosting.
- Spatula – for smoothing batter and frosting.
- Wire rack – for cooling the cake evenly.
Variations
- Swap blueberries for raspberries or blackberries for a different berry twist.
- Add a teaspoon of vanilla extract to the batter for a richer flavor profile.
- For a nut-free version, use coconut flour instead of almond flour, adjusting liquid ingredients as needed.
- Incorporate a handful of chopped nuts, like pecans or walnuts, for added crunch.
- Experiment with lime zest and juice for a tropical variation on the classic lemon flavor.
Serving Suggestions
- Pair with a cup of hot herbal tea or freshly brewed coffee for a cozy afternoon treat.
- Serve with a dollop of whipped cream or a scoop of keto-friendly vanilla ice cream.
- Garnish with fresh mint leaves for a pop of color and refreshing aroma.
- Present on a decorative cake stand to elevate your dessert table.
FAQs about Lemon Blueberry Cake with Lemon Cream Cheese Frosting
Can I use frozen blueberries instead of fresh ones?
Absolutely! Frozen blueberries work just as well. Just make sure to thaw and drain them thoroughly before folding into the batter. This prevents excess moisture from affecting the cake’s texture.
Is there a substitute for almond flour in this recipe?
Yes, you can use coconut flour as a substitute, but remember to adjust the liquid ingredients. Coconut flour is more absorbent, so you might need less of it. Experiment to find the right balance for your Lemon Blueberry Cake.
How can I make this cake dairy-free?
To make a dairy-free version, replace cream cheese with a dairy-free cream cheese alternative. Use coconut cream instead of heavy cream for the frosting. The result will still be a delicious Lemon Blueberry Cake with a creamy finish.
Can I prepare the cake in advance?
Yes, you can bake the cake a day ahead. Store it in an airtight container at room temperature. Frost it just before serving to keep the Lemon Cream Cheese Frosting fresh and vibrant.
What’s the best way to store leftovers?
Store any leftover cake in the refrigerator, covered, for up to three days. The Lemon Blueberry Cake with Lemon Cream Cheese Frosting tastes even better the next day as the flavors meld together. Enjoy a slice whenever you need a sweet pick-me-up!
Final Thoughts
Baking this Lemon Blueberry Cake with Lemon Cream Cheese Frosting is like crafting a little piece of joy. Each slice is a testament to the magic of simple ingredients coming together in harmony. The tangy lemon, sweet blueberries, and creamy frosting create a symphony of flavors that dance on your taste buds. It’s a dessert that not only satisfies your sweet tooth but also warms your heart. Whether you’re sharing it with loved ones or savoring a quiet moment alone, this cake is a reminder that life’s sweetest moments are often the simplest. Enjoy every bite!
Print
Lemon Blueberry Cake Delight with Cream Cheese Frosting Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Low Carbohydrate
Description
A delicious and moist Lemon Blueberry Cake topped with a tangy Lemon Cream Cheese Frosting, perfect for a keto-friendly dessert.
Ingredients
- 2 cups almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated erythritol or other keto-friendly sweetener
- 4 large eggs
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 cup fresh blueberries (or frozen, thawed and drained)
- 8 ounces cream cheese, softened
- 1/4 cup unsweetened heavy cream
- 1/4 cup powdered erythritol
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a large bowl, whisk together the almond flour, baking powder, baking soda, salt, and granulated erythritol.
- In another bowl, beat the eggs, then add the almond milk, melted coconut oil, lemon zest, and lemon juice. Mix until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the cake is cooling, prepare the frosting. In a mixing bowl, beat the softened cream cheese until smooth. Add the heavy cream, powdered erythritol, lemon juice, and lemon zest. Mix until creamy and well combined.
- Once the cake is completely cool, spread the lemon cream cheese frosting evenly over the top.
Notes
- For a delightful crunch, serve with pork rinds or cucumber slices on the side.
- You can also add a sprinkle of extra lemon zest on top of the frosting for an extra burst of flavor.
- For a variation, try adding a teaspoon of vanilla extract to the batter for a richer taste or substitute raspberries for the blueberries for a different berry flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Lemon Blueberry Cake, Keto Dessert, Low Carb Cake, Lemon Cream Cheese Frosting
