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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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