Perfect Ina Garten Blueberry Lemon Cream Cake Recipe for Summer

Sweet, tangy blueberry lemon cream cake captures the essence of summer’s most delightful flavors in one irresistible dessert.

Rich, velvety layers promise a symphony of zesty and fruity notes that dance across your palate.

Each carefully crafted slice tells a story of classic baking techniques blended with bright, refreshing ingredients.

The combination of tart lemons and juicy blueberries creates a harmonious balance that elevates this cake beyond ordinary desserts.

Soft, moist crumb and delicate cream elements ensure a luxurious texture that melts effortlessly on your tongue.

Sophisticated yet approachable, this cake represents the perfect marriage of comfort and elegance in every single bite: prepare to be amazed.

What Makes Blueberry Lemon Cream Cake Irresistible

• Burst with Bright Citrus Flavor: The combination of lemon zest and juice infuses the cake with a vibrant, refreshing taste that dances on your tongue, cutting through the rich sweetness of the cake.
• Celebrate Seasonal Blueberry Bliss: Gently folded fresh blueberries create pockets of juicy, burst-in-your-mouth fruit that add natural sweetness and a gorgeous pop of color throughout each slice.
• Creamy Dream Cream Cheese Frosting: The luxuriously smooth frosting provides a tangy, velvety coating that perfectly balances the light cake, creating a decadent texture that melts in your mouth with each heavenly bite.
• Stress-Free Baking Adventure: With straightforward steps and simple ingredients, this recipe welcomes bakers of all skill levels, making it an approachable yet impressive dessert for special occasions or weekend treats.

What You’ll Need for Blueberry Lemon Cake

• All-Purpose Flour: Foundational dry ingredient with soft protein content for tender cake texture.
• Granulated Sugar, Brown Sugar: Sweet components providing moisture and caramel-like depth.
• Butter: Rich dairy fat delivering smooth, creamy cake structure and flavor.
• Eggs: Binding agent that provides structure and richness to the cake.
• Milk: Liquid ingredient adding moisture and soft texture to the batter.

• Lemon Zest: Fresh citrus outer layer delivering bright, intense lemon aroma.
• Lemon Juice: Acidic component balancing sweetness and adding tangy flavor.

• Fresh Blueberries: Sweet, juicy fruit adding bursts of flavor and color.
• Baking Powder: Leavening agent helping cake rise and become light.
• Vanilla Extract: Classic flavoring providing warm, rounded taste.
• Salt: Flavor enhancer balancing sweetness in the cake.

• Cream Cheese, Butter: Smooth base for creamy, rich frosting texture.
• Confectioners' Sugar: Fine powdered sugar creating silky, sweet frosting.
• Heavy Cream: Smooth liquid adjusting frosting consistency.

How to Bake a Light and Creamy Berry Cake

Step 1: Prepare Baking Setup

Warm the oven to 350°F (177°C). Grab three 9-inch or 8-inch round cake pans. Coat them generously with butter or cooking spray. Line each pan with parchment paper, then grease again for easy cake removal.

Step 2: Cream Butter and Sweeteners

Grab an electric mixer and whip butter until silky smooth. Add sugars and beat until light and fluffy. Drop in eggs and vanilla, continuing to mix until the batter looks creamy and well-combined.

Step 3: Combine Dry Ingredients

• All-purpose flour
• Baking powder
• Salt

Gently incorporate the dry mixture into the wet ingredients. Pour in milk, sprinkle lemon zest, and squeeze fresh lemon juice. Stir until just combined.

Toss blueberries with a touch of flour, then gently fold into the batter to prevent sinking.

Step 4: Bake the Cake Layers

Divide batter evenly across prepared pans. Slide into the preheated oven and bake for 21-25 minutes. Check doneness by inserting a toothpick – it should come out clean. Let cakes cool completely in their pans.

Step 5: Whip Up Creamy Frosting

• Cream cheese
• Butter

• Confectioners' sugar
• Heavy cream
• Vanilla extract
• Pinch of salt

Beat on high speed until frosting is light and fluffy. Add extra cream if needed for perfect consistency.

Step 6: Assemble the Cake

Carefully trim cake tops to create flat surfaces. Place first layer on a cake stand. Spread a generous layer of frosting. Add second cake layer and repeat. Top with final layer and frost entire cake, covering top and sides completely.

Step 7: Chill and Serve

Refrigerate cake for at least 45 minutes to help it set and make slicing easier. Store any leftovers in the refrigerator for up to 5 days. Enjoy your homemade masterpiece!

Tips to Keep It Fluffy and Tart

• Prep Ingredients Strategically: Bring dairy and eggs to room temperature at least 30 minutes before baking to guarantee smoother mixing and better cake texture.
• Flour Blueberries Smartly: Coat fresh blueberries lightly with flour before adding to batter, which creates a protective barrier preventing fruit from sinking during baking.
• Measure Flour Precisely: Gently spoon flour into measuring cups and level with a straight edge to ensure accurate measurements and prevent dense, heavy cake layers.
• Mix Gently: Fold dry ingredients into wet ingredients just until combined, stopping when no flour streaks remain to maintain a light, tender crumb.
• Cool Completely: Allow cake to cool entirely on a wire rack before applying lemon glaze or frosting, which prevents melting and ensures a professional finish.

Storing Your Blueberry Cream Cake Properly

• Refrigerator Preservation: Seal the cake in a hermetic container with a tight-fitting lid to prevent moisture loss and flavor absorption from other foods. Position the container on a middle shelf where temperature remains most consistent, protecting the delicate cream and delicious blueberry layers.
• Freezing Strategy: Slice the cake into individual portions before wrapping to make future thawing easier and more convenient. Wrap each slice first in plastic wrap, then cover completely with aluminum foil to prevent freezer burn and maintain texture. Label each package with the date to track storage duration.
• Quick Thawing Technique: Transfer frozen cake slices from the freezer to the refrigerator 4-6 hours before serving, allowing gentle and even defrosting. Remove wrapping materials once partially thawed to prevent condensation from making the cake soggy.

Flavorful Variations for a New Berry Twist

• Berry Bonanza Cake: Replace blueberries with a mixed berry combination of raspberries, blackberries, and strawberries for a vibrant and colorful cake that bursts with summer flavors.
• Tropical Paradise Remix: Swap lemon zest with orange zest and add shredded coconut to the batter. Garnish with toasted coconut flakes for a tropical-inspired dessert that transports you to a sunny beach.
• Lavender Lemon Dream: Incorporate dried culinary lavender into the cake batter and frosting for a sophisticated, fragrant version that adds an elegant herbal note to the classic recipe.
• Almond Citrus Celebration: Mix ground almonds into the flour mixture and replace lemon juice with almond extract. Top with sliced almonds for a nutty, citrusy cake that offers a delightful crunch and rich flavor profile.

Blueberry Lemon Cream Cake Summary

Culinary magic happens when Ina Garten’s blueberry lemon cream cake arrives at your table.

Delicate layers of citrus-kissed sponge mingle with creamy frosting, creating a symphony of flavors.

Blueberries dance throughout each slice, providing bursts of sweet-tart excitement.

Lemon zest whispers brightness into every delightful bite.

Baker’s passion shines through this masterpiece of balanced ingredients and careful technique.

Grab your fork, share this incredible dish, comment on its deliciousness, and spread the love with fellow dessert enthusiasts – this cake deserves serious celebration!

Ina Garten Blueberry Lemon Cream Cake Recipe

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4.9 from 14 reviews

• Total Time: 55 minutes
• Yield: 12 1x

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Description

Ina Garten’s blueberry lemon cream cake delivers a perfect balance of tangy and sweet flavors from the Barefoot Contessa’s kitchen. Luscious blueberries and zesty lemon create a heavenly dessert you’ll crave after one delightful bite.

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Ingredients

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Main Ingredients:

• 1 cup (16 tablespoons; 226 grams) unsalted butter, softened to room temperature
• 1 and ¼ cups (250 grams) granulated sugar
• ½ cup (100 grams) packed light brown sugar
• 4 large eggs, at room temperature
• 3 cups (354 grams) sifted all-purpose flour
• 1 cup (240 milliliters) buttermilk
• 1 and ½ cups (210 grams) blueberries, fresh or frozen
• 8 ounces (226 grams) full-fat brick cream cheese, softened to room temperature

Flavor Enhancers:

• 1 tablespoon pure vanilla extract
• 2 tablespoons lemon zest
• ½ cup (120 milliliters) lemon juice

Stabilizers and Seasoning:

• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 tablespoon all-purpose flour
• 3 and ½ cups (420 grams) confectioners’ sugar
• 1 – 2 tablespoons (15-30 milliliters) heavy cream
• 1 teaspoon pure vanilla extract
• pinch salt

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Instructions

1. Prepare the baking equipment by preheating the oven to 350°F (177°C). Thoroughly grease three 9-inch (23 centimeters) round cake pans, line with parchment paper, and apply a second layer of grease to ensure easy cake release.
2. Using an electric mixer, cream the butter until smooth and light. Gradually incorporate sugars, beating until the mixture becomes fluffy and pale. Introduce eggs and vanilla extract, continuing to mix for approximately 2 minutes until well combined.
3. In a separate large mixing bowl, thoroughly whisk together flour, baking powder, and salt. Gradually incorporate the dry ingredients into the wet mixture, alternating with milk. Gently fold in lemon zest and lemon juice, ensuring minimal mixing. Lightly coat fresh blueberries with a tablespoon of flour, then delicately fold into the batter to prevent sinking.
4. Distribute the batter evenly among the prepared cake pans, creating smooth, level surfaces. Bake in the preheated oven for 21-25 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean with no wet batter.
5. Allow cakes to cool completely within their pans, preventing potential structural damage during removal. Meanwhile, prepare the cream cheese frosting by beating cream cheese and butter until completely smooth and free of lumps.
6. Gradually add confectioners’ sugar, one tablespoon of cream, vanilla extract, and a pinch of salt to the cream cheese mixture. Beat on high speed for approximately 3 minutes, adjusting consistency with additional cream if necessary.
7. Carefully trim the cake tops to create even, flat layers. Position the first layer on a cake stand, spreading a generous layer of frosting. Repeat with the second and third layers, completely covering the top and sides with remaining frosting.
8. Refrigerate the assembled cake for a minimum of 45 minutes to stabilize the structure and enhance flavor melding. Store any remaining cake in an airtight container within the refrigerator for up to 5 days.

Notes

• Cold ingredients can ruin the texture, so pull out butter, eggs, and buttermilk about 30 minutes before baking to warm them naturally.
• Scooping flour directly from the bag compresses it, leading to dense cake layers; always spoon flour gently into measuring cups and level with a straight edge.
• Blueberries tend to sink during baking, but coating them lightly in flour creates a protective barrier that helps suspend them evenly throughout the cake.
• Gentle mixing is key – stir the batter just until dry ingredients disappear to maintain a soft, tender crumb and prevent tough, rubbery results.
• Parchment paper works magic for easy cake removal and cleanup, preventing sticking and ensuring a perfect slice every single time.

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

Nutrition

• Serving Size: 12
• Calories: 525 kcal
• Sugar: 47 g
• Sodium: 180 mg
• Fat: 28 g
• Saturated Fat: 17 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 65 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 96 mg