How many lemons do I need to make lemon berry cake?

You will need about 3 to 4 medium to large lemons to get 1/2 cup of fresh lemon juice and 2 tablespoons of lemon zest. It’s best to zest the lemons first and then juice them to ensure you have the right amount of both flavor components for the cake.

Should I use fresh or frozen blueberries in lemon berry cake?

Fresh blueberries are preferred because frozen ones release extra moisture that can make the cake dense and soggy. If you use frozen blueberries, add them directly to the batter without thawing and be prepared to add a few extra minutes to the baking time.

How can I stop blueberries from sinking to the bottom of the cake?

To keep blueberries evenly distributed, toss them in 1 to 2 tablespoons of all-purpose flour before folding them into the batter. This light coating helps suspend the berries throughout the cake while baking.

Can I substitute raspberries for the blueberries in lemon berry cake?

Yes, you can swap raspberries for blueberries in equal amounts. Like blueberries, toss raspberries in flour before adding to the batter to prevent them from sinking and to help keep the texture balanced.

What’s the best way to store lemon berry cake with cream cheese frosting?

Lemon berry cake with cream cheese frosting can be stored at room temperature for up to a day. For longer storage, place it in an airtight container and refrigerate overnight. Before serving, bring the cake back to room temperature for the best flavor and texture.

Lemon Berry Cake Recipe With Fresh Blueberries And Zest

Ingredients

– 1 1/2 cups all-purpose flour

– 1 cup granulated sugar

– 1 tsp baking powder

– 1/2 tsp salt

– 2 eggs

– 1/2 cup unsalted butter, melted

– 1/2 cup milk

– Zest and juice of 1 lemon

– 1 cup mixed berries (blueberries, raspberries)

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Instructions

1-Preheat your oven to 350°F (175°C), and grease or line a cake pan to prevent sticking.

2-In a large bowl, whisk together the flour, baking powder, salt, and sugar to create a uniform dry mix.

3-In another bowl, beat the eggs (or flaxseed mixture for vegan) with melted butter and milk, then add lemon zest and juice to infuse citrus flavor.

4-Gradually combine the wet ingredients with the dry, stirring gently until just blended to avoid overmixing, ensuring a tender crumb.

5-Fold in the mixed berries carefully to distribute evenly without crushing them, preserving their texture.

6-Pour the batter into the prepared pan, smoothing the top with a spatula.

7-Bake in the preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out clean.

8-Remove from oven and allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

9-Once cooled, optionally dust with powdered sugar or top with fresh berries for an elegant presentation and serve.

Last Step:

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Notes

🧈 Substituting half the butter with oil lightens the cake’s texture while keeping it moist.
🎂 Using both baking powder and soda optimizes rise and flavor.
🥶 Refrigerate the cake overnight for best flavor and texture before serving.

Author: Brandi Oshea
Prep Time: 35 minutes
Cooling and Refrigeration Time: 2 hours
Cook Time: 22-26 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: Varies
Sugar: Varies
Sodium: Varies
Fat: Varies
Saturated Fat: Varies
Unsaturated Fat: Varies
Trans Fat: Varies
Carbohydrates: Varies
Fiber: Varies
Protein: Varies
Cholesterol: Varies