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Fluffy Lemon Blueberry Naked Cake Homemade with Whipped Cream Frosting

Close-up of a slice of Fluffy Lemon Blueberry Naked Cake Homemade with Whipped Cream Frosting.
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Follow this detailed guide to make a fluffy lemon layer cake filled with fresh blueberries and frosted in the popular naked cake style using a stabilized whipped cream frosting.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 cup whole milk, room temperature
  • 1/4 cup fresh lemon juice
  • 2 teaspoons lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries, lightly dusted with 1 tablespoon flour
  • For Whipped Cream Frosting: 2 cups heavy whipping cream, cold
  • 1/2 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • For Assembly: 1/2 cup fresh blueberries for filling

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Add the softened butter to the dry ingredients. Beat with an electric mixer on low speed until the mixture resembles coarse sand.
  4. In a separate bowl, whisk together the milk, eggs, lemon juice, lemon zest, and vanilla extract until combined.
  5. Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined. Do not overmix.
  6. Gently fold in the flour-dusted blueberries using a spatula.
  7. Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. Prepare the Whipped Cream Frosting: Chill your mixing bowl and whisk attachment for 15 minutes. Pour the cold heavy cream into the chilled bowl. Beat on medium speed until soft peaks form.
  10. Gradually add the sifted powdered sugar, vanilla extract, and lemon juice. Increase the speed to high and beat until stiff peaks form. Be careful not to overbeat.
  11. To assemble the naked cake, place one cooled cake layer on your serving plate. Spread about one-third of the whipped cream frosting evenly over the top. Scatter half of the remaining fresh blueberries over the frosting.
  12. Place the second cake layer on top. Use the remaining frosting to lightly cover the top surface of the cake. Apply a very thin layer of frosting around the sides, allowing the cake layers to show through clearly for the naked effect.
  13. Chill the assembled cake for at least 30 minutes before slicing and serving.

Notes

  • To achieve fluffy layers, make sure your butter, eggs, and milk are at room temperature before mixing.
  • Dusting the blueberries lightly with flour prevents them from sinking to the bottom of the batter during baking.
  • For a more stable whipped cream frosting, you can add 1 teaspoon of unflavored gelatin dissolved in 2 tablespoons of cold water to the cream just before it reaches soft peaks.
  • For a rustic look, use an offset spatula to create light swirls on the top surface of the cake.

Nutrition

Find it online: https://spoonswirl.com/fluffy-lemon-blueberry-naked-cake-homemade/