Turkuaz Kitchen Blueberry Lemon Cake

Turkuaz Kitchen Blueberry Lemon Cake is made with butter, coconut oil, sugar, eggs, lemon zest, lemon juice, vanilla, lemon extract, flour, baking powder, buttermilk, and fresh blueberries.

This easy Blueberry Lemon Cake recipe makes a delicious dessert that takes about 1 hour and 30 minutes to make and serves up to 10 people.

Turkuaz Kitchen Blueberry Lemon Cake Ingredients

• 1/2 cup butter (1 stick, 113 g)
• 1/2 cup coconut oil (113 g)
• 1 1/4 cup granulated sugar (275 g)
• 3 eggs
• 1 tbsp lemon zest
• 1/4 cup lemon juice (60 ml)
• 1 tsp vanilla extract
• 1 tsp lemon extract
• 3 cups flour (390 g)
• 2 tsp baking powder
• Pinch of salt
• 1 cup buttermilk
• 2 1/4 cup fresh blueberries

For The Blueberry Glaze:

• 2 cups powdered sugar
• 2-3 tbsp blueberry juice (from 1/2 cup blueberries)
• 1/2 tsp lemon extract

How To Make Turkuaz Kitchen Blueberry Lemon Cake

1. Prepare Blueberries: In a medium bowl, add blueberries and 1 tbsp of the flour and toss well to combine.
2. Preheat Oven: Preheat the oven to 350°F (175°C). Butter and flour in an 8-inch (20-cm) springform pan.
3. Mix Dry Ingredients: In a medium bowl, whisk together the remaining flour, salt, and baking powder until well combined.
4. Cream Butter and Sugar: In a large bowl, add room temperature butter, coconut oil, and sugar. Mix until creamy, light, and fluffy.
5. Add Eggs: Add the eggs one by one, mixing until combined after each addition.
6. Add Flavors: Add vanilla extract, lemon extract, lemon juice, and lemon zest. Mix well until combined.
7. Combine Wet and Dry Ingredients: Gradually add the flour mixture and buttermilk to the butter mixture, alternating between them. Mix until completely combined.
8. Fold in Blueberries: Gently fold the flour-dusted blueberries into the batter using a wooden spoon or spatula.
9. Pour batter: Pour the batter into the prepared pan and add some fresh blueberries on top.
10. Bake: Bake for about 50-60 minutes. Check doneness by inserting a toothpick into the center of the cake; it should come out clean.
11. Cool: Remove the cake from the oven and let it cool completely.
12. Make Blueberry Glaze: Mash 1/2 cup blueberries and strain the juice using a strainer. In a small bowl, mix the powdered sugar with 3 tbsp blueberry juice. If too thick, add more juice until pourable.
13. Glaze and Serve: Pour the glaze over the cooled cake.

Recipe Tips

• Use Fresh Blueberries: Fresh blueberries taste the best. If using frozen, don’t thaw them first to avoid making the batter purple.
• Room Temperature Ingredients: Make sure butter, eggs, and buttermilk are at room temperature. This helps mix the batter better.
• Fold Blueberries Gently: Fold the blueberries in gently so they don’t crush and color the batter.
• Alternate Mixing: Add the dry ingredients and buttermilk in turns to the wet mixture. This keeps the cake light and fluffy.
• Check Doneness: Bake until a toothpick comes out clean from the center of the cake. This way, the cake is cooked perfectly.

What To Serve With Blueberry Lemon Cake

Blueberry Lemon Cake goes well with fresh berries, whipped cream, vanilla ice cream, or hot tea. You can also serve it with coffee, milk, honey, or lemon sorbet for a tasty treat.

How To Store Blueberry Lemon Cake

• Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days.
• Refrigerator: Keep the cake in the refrigerator for up to 5 days. Make sure it’s well covered to prevent it from drying out.
• Freezer: Freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and place it in a freezer-safe bag. Thaw in the refrigerator before serving.

Turkuaz Kitchen Blueberry Lemon Cake Nutrition Facts

• Calories: 350
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 70mg
• Sodium: 120mg
• Total Carbohydrates: 45g
• Dietary Fiber: 2g
• Sugars: 30g
• Protein: 4g

Try More Turkuaz Kitchen Recipes:

• Turkuaz Kitchen Baklava Cheesecake
• Turkuaz Kitchen Ombre Citrus Cake
• Turkuaz Kitchen Tiramisu